Sunday, January 30, 2011

Curried Rice Mix

 This is a good quick recipe that can be made in dry bulk for future use, at about 1.5 C mix for every 2 1/4 C water. Thomas' sister provided it to us.

Curried Rice Mix
1 C long grain rice
1 chicken bouillon cube
2 T minced onion (we used a little less dehydrated onion)
1/4 C raisins
1/2 t curry powder
  1. Mix all dry ingredients.
  2. Bring 2 1/4 C water to boiling.
  3. Add mix, cover, and simmer for about 20 minutes.

    Monday, January 17, 2011


    Thomas' family periodically had these scones for after-school snacks or other occasions. They go well adorned with honey or jam, and you can add raisins to the batter should you want. This recipe is originally from the Tassajara Bread Book.

    1 C milk
    1 T lemon juice
    6 T sugar or honey
    1 egg
    3 1/2 C flour
    3 t cream of tartar
    1.5 t baking soda
    1/2 C melted butter
    1. Mix all ingredients excepting the butter and flour.
    2. Slowly mix in the flour, then the butter.
    3. Roll out dough to be 1/4-3/8" thick.
    4. Cut dough into triangles (3" by 4" by 5" works well).
    5. Deep fry to a light golden brown. Avoid letting the scones rest on the bottom of the pan.
    6. Enjoy! If done right, these are good hot, warm, or cool.