Diane LaBrecque'a Ice Cream Recipes

 

Ryan's Favorite Mexican Rice

2 cups long grain rice

1-14.5 ounce can diced tomatoes (or cut up 3 fresh ripe tomatoes)

1/2 cup onion, chopped

2 small or 1 large garlic clove

3 tablespoons canola or olive oil

3 cups chicken broth or better than bouillon

1 teaspoon salt

Heat oil in a large, wide heavy-bottomed pot (dutch oven) that has a tight-fitting lid over medium high heat. Sauté the rice till a nice golden Brown.

Add onions, sauté until clear. Then add the garlic, followed by the tomato and keep on sautéing.

Add broth, bring up to a boil for about 10 to 15 minutes. Once you have a rolling boil lower the heat to low simmer and cover, simmering for about another 20 minutes. 

Once the rice is done turn off the heat and leave undisturbed (do not open lid) for at least 15 minutes. Takeoff the lid and fluff the rice with a fork.

Paula’s Pasta Salad


3 quarts water 

16 cherry tomatoes (opt.)



2 tsp. garlic salt 

1 ½ - 2 tsp. salt


8 oz. spaghettini (in 4 “ lengths) 

½ tsp. coarse black pepper


¼ C lemon juice 

½ C sour cream


2 TBSP. oil 

¼ C mayo


1 Cup celery lettuce

½ C chopped green onions 

1 C blanched zucchini slices


1 C blanched carrot slices 

1 c blanched broccoli pieces


Combine water and garlic salt and bring to boil. Add pasta and cook till tender (8 -10 min.) but firm. Drain and rinse with cold
water. Drain well. Stir in lemon juice, and oil and chill at least one hour. Add veggies, sour cream and mayo and blanched veggies and mix well.
Chill. ( I add Lawry’s garlic salt) 

Optional: cubes of meat or cheese

Restaurant-Style Mexican Rice

1 (28-ounce) can whole peeled tomatoes

1 medium onion, peeled and roughly chopped

2 cups chicken stock

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)

2 cups long-grain white rice

1 to 2 chili peppers, such as jalapeno or serrano, seeded and minced

4 to 5 garlic cloves, pressed

1/4 cup finely chopped cilantro

Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth.

Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. 

(Reserve excess for another use, like Tomato Sauce.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes.

Add the jalapenos and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes.

Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork, Taste and adjust seasoning if desired. 

Serve with additional lime wedges.

Jim's Favorite Taco Meat

Jim loved the ground beef tacos at Familia Diaz in Santa Paula, CA.  (I loved their Enchiladas Ranchero). 

We were really disappointed when the restaurant closed in 2018.  Luckily I bought their cookbook years earlier which had the taco meat recipe.  Here it is. 

For the potatoes, we just peel them and boil them whole for about 25 minutes for a medium potato.

Debbie's Spaghetti Sauce

 Raos arriabbiatta spaghetti sauce, 24 ounce jar

1 bell pepper, chopped

1 onion, chopped

Baby Bella mushrooms, chopped

1 pound ground beef

1 1/2 cloves garlic, chopped (I use the jar stuff)

garlic salt

butter

spaghetti noodles, cooked

Cook spaghetti in salted water

Cook mushrooms in butter

Cook ground beef, green pepper, onion together, then add garlic, cook a few more minutes and then drain off excess fat

Add sauce, mushrooms and cooked spaghetti in with the meat mix, season to taste with the garlic salt.

Simmer 5 minutes and serve!

Ryan’s Favorite Chocolate Cake

(From Grandma Lavin’s recipe box)

Chocolate Feather Cake

Makes 2 layers

½ lb. butter (2 sticks)

2 c. sugar

3 oz. sq. unsweetened chocolate

5 egg yolks

2 ½ cake flour (opt)

1 c sour milk (buttermilk)

1 t. baking soda

1 T. hot water

1 ½ t. vanilla

5 egg whites, beaten

Melt chocolate over hot water.  Cream butter and sugar well.  Add melted chocolate, then egg yolks and mmix.  Sift flour once, then measure, then sift 3 times.  Add alternately with sour milk, mixing in baking soda combined with tablespoon of hot water.  Add vanilla, beat, then fold in beaten egg whites.  Pour into 2 8 inch greased layer cake pans, line on bottom with parchment or greased wax paper.  Frost as desired.

From Home Service Department The Laclede Gas Light Company

Frosting:

(From Grandma’s Betty Crocker Cookbook)

Recipe barely covers a double layer cake which was fine with Ryan who didn’t want too much frosting.

3 T shortening

3 oz semi-sweet chocolate

2 c powdered sugar

½ t salt

1/3 c milk

1 t vanilla

Melt shortening and chocolate in saucepan over low heat.  Stir in remaining ingredients; beat until smooth.  Place pan of frosting in bowl of ice and water; continue beating until spreading consistency.