Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig Last week it was green stuff.
This week, it's dirty rice.
At the Stock Show in January, the Colorado Cattlewomen cooked up and served samples of "Kickin' Cajun Dirty Rice."
And it was a hit.
I haven't had time to cook up a batch yet, but I can trust that it's a good recipe.
It begins with a package of Cajun-style dirty rice mix. Julie Moore, from the Colorado Beef Council, says the rice can be purchased at any grocery store (I meant to look when I was shopping, but I forgot).
Ingredients needed are:
• 1 pound ground beef
• 1 medium green bell pepper (chopped)
• 1 5.7 to 8 ounce Cajun style dirty rice mix
• Water as needed
• 1 can diced tomatoes (drained)
Brown the ground beef with the bell pepper in a large nonstick skillet over medium heat for 8 to 10 minutes, until beef is not pink, breaking up into three-fourth inch crumbles. Pour off any drippings.
Stir in the rice mix and water amount indicated on the package directions, omitting the oil or margarine; bring to a boil. Reduce the heat, cover and cook according to time indicated on package directions or until rice is tender.
Stir in tomatoes. Cook until heated through, stirring occasionally.
It's a quick meal.
Easter has crept up on me like the winter holidays. I never guessed that there would be even a few bare spots for an Easter egg hunt this year, but, surprisingly, there is a pretty big, bare spot in the backyard.
This year's late afternoon family Easter dinner will be pretty much no fuss with the traditional ham and trimmings. I decided to make Potatoes Soupreem (I can't remember if I've featured it in a previous column, but here it is in case you would like to make it for dinner).
Preheat the oven to 375 degrees, and grease a 13-by-9 inch casserole dish.
• 4 cups sliced potatoes (well scrubbed and either peeled or unpeeled)
• Sliced onion
• A can of Campbell's cheddar cheese soup
• 1/2 cup of milk
• 1/2 teaspoon each of salt and pepper
• A little margarine or butter
Put a layer of potato slices on the bottom of the casserole. Cover with some sliced onions. Mix the cheddar cheese soup with the milk and put some of this over the potatoes and onion.
Continue layering like this until potatoes and onions are used up. If there's soup left, put it on top. Salt and pepper and dot with a little margarine or butter. Cover and bake for 1 hour. Uncover. Cook for 15 minutes more.
After an hour, I lift up the cover and check the potatoes with a fork. If you think it's needed, give the casserole a little more time before uncovering.
Have a wonderful Easter holiday.
Send your recipes to me at PO Box 15, Craig 18626 or call 824-8809.