DIRTY RICE

HEARTY STIR FRY

cups cooked long grain brown rice

egg, beaten

tsp margarine

lb cooked whole shrimp

1/2 tsp chopped pimentos

can mushrooms, drained

onion, chopped

/4 tsp Worcestershire sauce

/4 tsp paprika

/4 tsp red pepper

/4 tsp allspice

tsp lemon pepper

/2 tsp Cajun seasoning

1 lb pkg spaghetti

2 lb pork sausage

1 head cabbage, sliced thin

2 onions cut into wedges

2 apples cut into wedges and halved

2 cloves garlic, minced

2 tsp salt

2 small jar pimentos, drained

1/2 tsp pepper

1/2 tsp sage

8oz shredded Monterey jack

8oz shredded cheddar cheese

Prepare spaghetti according to package directions

and drain. In large skillet, cook sausage until no

longer pink. Drain and reserve 1/4 cups drippings.

Return to skillet and add reserved drippings,

cabbage, onion, apple, and garlic. Stir fry until

tender. Stir in next four ingredients. Add spaghetti.

Stir and cook until hot. Remove from heat, add

cheeses. Toss to mix. Serve.

Put cooked rice in large pot over low heat. In a

skillet, scramble egg in margarine. Add to rice along

with rest of ingredients. Simmer on low heat 45

minutes. Add small amount of water as necessary

to avoid scorching.

FETTUCINE ULTRAVERA

HERBED RICE

carrots, peeled and cut into thin slices

0 broccoli florets

1/2 cups sliced scallions

lb fettucine

tbs margarine, softened

tbs olive oil

tsp red wine vinegar

/2 cups parmesan cheese

/2 cups half and half

cloves garlic, minced

tsp basil

1 tsp margarine

1 tsp olive oil

2 cup chicken broth

1/4 tsp thyme

1/4 tsp basil

1/4 tsp marjoram

1/4 tsp cardamom

1 cup uncooked long grain rice

In large pot, over medium high heat, sauté scallions

in margarine and olive oil. Add broth and spices.

Bring to boil. Add rice. Cover and simmer 20

minutes. Fluff with fork. Serve.

/2 tsp oregano

Cook broccoli and carrots in medium pot with small

amount of water over low heat until tender crisp.

Cook pasta according to package directions. Drain

and place in large bowl. Add all ingredients except

veggies. Toss gently until pasta is evenly coated.

Add veggies and toss again. Serve.

TEX-MEX PASTA

1 tbs olive oil

pkg elbow macaroni

tbs margarine

GARLIC RICE

large green pepper, chopped

can chicken broth

1 large onion, chopped

2 clove garlic, minced

2 cup chili with beans

1 can Mexicorn, drained

1 tsp salt

cups rice, uncooked

1/2 stick margarine

cup mushrooms, drained

cloves garlic, minced

/2 tsp red pepper

Heat margarine and chicken broth in large pot. Add

remaining ingredients and cook according to

package directions for rice.

1/8 tsp dried red pepper

8oz shredded cheddar cheese

Prepare elbow macaroni according to package

directions. Drain. In large skillet or Dutch oven,

sauté onions, green pepper, and garlic until onions

are clear. Add chili, Mexicorn, and spices. Simmer

Cover and cook over low heat 5 minutes.

-10 minutes. Stir in macaroni. Top with cheese.

The Geezer Cookbook

-- 66 --

Dwayne Pritchett