| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
EACH dried pinto and red kidney beans |
| 2 |
tb |
Dried onion flakes |
| 2 |
tb |
Dried parsley flakes |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Dried oregano |
| 6 |
|
Chicken bouillon cubes |
| 1/2 |
c |
Uncooked white rice |
| 1 |
c |
Small-cut pasta |
INSTRUCTIONS
FLAVOR PACKET
Here are a couple of gift ideas for Christmas (or any other time). I made
them both last time and got many compliments. The Cajun Spice Mix looks so
cool. It looks like one of those sand art jars that are popular with the
kids now. These both came from Family Circle magazine.
1. Put beans in a 1 quart jar with lid. Put flavor packet ingredients in
a sandwich size plastic bag. Seal bag with a tie or ribbon. Do same with
rice and pasta. Place in jar with beans.
2. Cooking Directions (attach to jar): Rinse and pick over beans. Put
into a 4- to 5-quart heavy pot with 4 cups water. Bring to a boil, cover
and remove from heat. Let sit 1 hour. Drain beans and return to pot. Add
8 cups water and contents of flavor packet. Bring to a boil, reduce heat,
cover and simmer 1 hour or until beans are firm and tender (time will vary
depending on age of beans). Stir in rice and bring to a simmer. Cover and
simmer 15 minutes. Uncover, stir in pasta and 1/2 cup water. Simmer 10
minutes or until pasta is tender.
[The mix can fit into a quart canning jar if you squeeze it real tightly.]
Posted to EAT-L Digest 15 October 96
Date: Wed, 16 Oct 1996 15:41:33 -0500
From: Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU>
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”