Stuffing Mix

Seasoning Packet
1 teaspoon ground sage or 1 teaspoon poultry seasoning
1 teaspoon instant chicken bouillon granules
1 tablespoon chopped dried celery flakes
2 teaspoons dried onion flakes
2 teaspoons dried parsley flakes, crushed
1/8 teaspoon ground pepper

Stuffing
3 tablespoons butter
1 1/4 cups water
4 cups bread cubes, partially dried
Directions:

1
In a medium saucepan, combine water, butter and seasoning mix.
2
Bring to a boil over medium-high heat; reduce heat to medium and simmer for approximately 5 minutes.
3
Stir in bread cubes and cook 1 to 2 minutes or until liquid is absorbed, stirring and fluffing with a fork.
4
Cover; remove from heat and let stand for 5 minutes before serving.
5
For variety:.
6
Whole-Wheat Stuffing: Half whole wheat bread cubes and half white.
7
Cornbread Stuffing: Use 3 cups cornbread for bread cubes.
8
Nut Stuffing: Add 1/4 cup walnuts or diced water chestnuts.


Read more: http://www.food.com/recipe/stuffing-seasoning-mix-134834#ixzz1c0cBS0f

Rice Seasoning Mix

3/4 cup chicken bouillon granule
1/2 cup dried parsley
1 tablespoon basil
1 tablespoon dill weed
2 tablespoons dried onion flakes
1 teaspoon seasoning salt
2 teaspoons garlic powder
1 teaspoon lemon pepper seasoning
1 cup almonds, coarsley chopped,optional
Directions:

1
Mix all together well.
2
Store in airtight container (I use a pint canning jar).
3
When ready to make rice, combine 1 cup rice, 2 cups water, and 3 T seasoning.
4
Bring water to a boil.
5
Add rice and seasoning.
6
Reduce to simmer, cover, and cook for 18 minutes.


Read more: http://www.food.com/recipe/rice-seasoning-mix-26251#ixzz1c0VVlBFV

Rice Mixes

ONION RICE MIX
2 cups uncooked white rice
1 envelope onion soup mix
1 teaspoon dried parsley
1/2 teaspoon salt

LEMON-DILL RICE MIX
2 cups white rice
3 teaspoons bottled dried lemon peel
2 teaspoons dried dill
1 teaspoon dried chives
1 teaspoon salt
4 teaspoons chicken bouillon powder

VEGETABLE RICE MIX
2 cups white rice
4 teaspoons vegetarian bouillon powder
1 teaspoon salt
2 teaspoons dried celery flakes
2 teaspoons onion flakes
2 teaspoons green pepper flakes
2 teaspoons red bell pepper flakes

SPANISH RICE MIX
2 cups white rice
1/4 green bell pepper flakes
2 teaspoons parsley flakes
2 teaspoons salt
1/2 teaspoon dried basil
Directions:
1
FOR EACH TYPE OF RICE MIX:.
2
Mix together all ingredients.
3
Divide in half and store in tightly closed plastic bags or jars with tight-fitting lids.
4
Each package or jar should contain approximately 1 cup plus 3 Tbs of rice mixture.
5
Wrap with a colorful ribbon or decorate however you like.


Read more: http://www.food.com/recipe/rice-in-a-jar-4-versions-110681#ixzz1c0Ux6NVB


Read more: http://www.food.com/recipe/rice-in-a-jar-4-versions-110681#ixzz1c0UjQ4or

Rice A Roni from Scratch

Ingredients
1 tablespoon oil
1/2 lb spaghetti ( I like angel hair)
1 cup long grain rice
1 small onions, chopped fine
1 tablespoon chopped fresh parsley
2 cups chicken broth ( can also use beef broth)

Directions

Break spaghetti into 1/2 to 1" pieces.

Heat oil in a pot and stir spaghetti in the oil until it begins to brown slightly.

Add rice, onion and parsley and stir.

Mix in broth, stir and cover tightly.

Cook as you would regular rice, simmering for about 20 minutes.

Fluff with a fork and serve.

Scalloped Potatoes

Ingredients
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350F.

Zucchini Mozzarella Patties

4 cups coarsely grated zucchini, packed (one thin zucchini about 10-inches in length)
2 large eggs, slightly beaten
1 small onion, finely chopped (or use green onions)
1/2 cup all-purpose flour
2 -3 teaspoons fresh minced garlic (or to taste, or use 1/2 teaspoon garlic powder)
1/3-1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese (can use cheddar cheese)
1 teaspoon seasoning salt
1 -2 teaspoon fresh coarse ground black pepper (or to taste)
olive oil (for frying, or use vegetable or Canola oil)
Directions:

1
Hand squeeze out as much of the moisture in the zucchini as possible (this is important!).
2
Place the zucchini in a large bowl.
3
Add in all remaining ingredients except oil.
4
Mix well to combine and adjust seasoning salt and black pepper to taste.
5
Heat oil in a skillet over medium-high heat.
6
Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.


Read more: http://www.food.com/recipe/kittencals-italian-zucchini-mozzarella-patties-244592#ixzz1c0FODtCN

Baked Beans

3 (28 ounce) cans of prepared pork and beans
1 teaspoon of minced onion
1 teaspoon spicy brown mustard
1 cup packed brown sugar
3/4 cup ketchup, plus
1 tablespoon ketchup
5 slices of crispy cooked bacon (crumbled)
Directions:

1
Combine all ingredients and place in greased 3 quart baking dish.
2
Bake uncovered@ 300 degrees for 2 hours.

Twice Baked Potatoes

1.Preheat oven to 375°. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. Potatoes can also be cooked in a microwave on High for 9 minutes, and finished off in a 375° oven for about 20 minutes.
2.Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in chives to combine.
3.Scoop filling into potatoes, and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

Sweet Potato Bake

3 ½ cups mashed sweet potatoes
¼ cup milk
¼ cup orange juice
2 eggs beaten
1 teaspoon vanilla extract
½ cup white sugar
½ teaspoon salt
3 Tablespoons butter, softened
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease one 2 quart casserole dish.

In a large bowl, blend together the sweet potatoes and all ingredients listed above. Pour into casserole dish.

Mix together:
¼ cup butter, softened
¾ cup packed light brown sugar
½ cup all-purpose flour
¾ cup chopped pecans
Sprinkle over the sweet potatoes mixture.

Bake at 350° for 45 minutes.

Cottage Cheese Stuffed Baked Potatoes

Use low-fat or non-fat cottage cheese for a healthier version.

2 baking potatoes, baked
1 cup cottage cheese
1 tablespoon chives
1 teaspoon Onion Powder

Bake potatoes at 425 for one hour. Cut potatoes in half lengthwise
and scoop out insides. Return shell to oven and bake until crisp.
Whip potato insides with remaining ingredients, and add mixture to
potato skins. Return to oven and bake until thoroughly heated.

Buttered Parsley Potatoes

8 potatoes
Bring a pot of water to boil
Put the diced potatoes in the water
Boil for 8-10 minutes. You want the potatoes to be tender, but not fall apart.
Drain and place back in pot.
Cut 1 cube butter into smaller pieces. Add the potatoes.
Sprinkle with garlic salt.
Add 2 Tablespoons dried parsley (I am guessing on this because I just eyeball it!)

You can make this same recipe with egg noodles.
Cook the egg noodles then add the rest!