The basic tools of the trade for a “stocked” kitchen: · Mixing bowls ...

Yield: 6 servings, approximately 94 cents per serving.
Quick Fried Rice
1 c. rice (not quick-cooking)
2 ¼ c. water
1 tbsp. soy sauce
1 pkg. Lipton onion soup mix
2 tbsp. cooking oil
Brown rice in oil in large skillet. Add water, soy sauce and onion soup
mix when rice is brown. Cover and cook for 20-25 minutes (until rice is
tender). Good served with chicken or pork.
Quick and Easy Brown Rice and Mushrooms
1 can french onion soup mix
Enough water to make 1 ¾ c.
1 jar drained mushrooms, sliced
1 ½ c. quick brown rice (10 minute variety)
Bring soup and water to boil. Add mushrooms. Return to boil. Add
rice. Cover with tight lid. Simmer for 10 minutes. Fluff and serve.
Quick Cornbread Sticks
1 ¼ c. cornmeal
¾ c. all-purpose flour
1 tbsp. & 1 tsp. baking powder
¾ tsp. salt
1 tbsp. Sugar
2 eggs, lightly beaten
1 c. milk
¼ c. vegetable oil
Combine first 5 ingredients, mixing well. Combine remaining ingredients
stirring just until moistened. Place a well-greased cast-iron corn stick
pan in a 425-degree oven for 3 minutes or until hot. Remove pan from
oven and spoon batter into pan filling 2/3 full. Bake at 425 degrees for
12 minutes or until lightly browned. Yield: 1 ½ dozen.
*Quick Corn Muffins
Season muffin pans as for corn sticks. Spoon batter into pans
filling 2/3 full. Bake as for corn sticks. Makes 15 muffins.
Open-Faced Veggie Sandwiches
4 tsp. spicy brown or horseradish mustard
4 English muffins, split
½ c. (each) chopped fresh broccoli, cauliflower, and sweet red
pepper
1 c. (4 oz.) shredded cheddar cheese