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