I am hoping that someone on the dis might be able to help me? I have been asked to do a buffet at my church for next Wednesday, but have been told that 2 of the people are dairy intolerant - can anyone help me with any suitable recipes! I am just about to start scouring websites and books but any extra help will certainly be appreciated. Many thanks.
Dairy Free recipes
- Thread starter snookhams
- Start date
sorry! I have to do the whole buffet for about 24 people but only one is diary intolerant, so I am going to pepare a seperate platter for this lady, as the food must not even come into contact with anything dairy, so any ideas at all would be appreciated. I have just ben informed that I have the same thing the following week and the same lady is coming so a couple of different ideas would be good! Thanks
inky dinky doo
<font color=FF6699>I've got the best cure for the
- Joined
- Aug 18, 1999
- Messages
- 1,479
Cucumber Salad
14-16 Servings
1 c. white vinegar
1 c. water
3/4 c. sugar
1 t. salt
6 cucumbers, peeled & thinly sliced
3 large onions
In a medium-sized bowl, combine the vinegar, water, sugar, and salt until well blended. Add the cucumbers and toss until well coated. Cover and chill for at least 2 hours or overnight. This will keep in a sealed container in the refrigerator for several weeks. NOTE: If you'd like, you can add a couple tablespoons of chopped fresh dill to give these even more fresh flavor.
Garden Vegetable Rotini Salad
My very favorite pasta salad. . .
8 oz. (2 1/2 c.) uncooked rotini
1/2 c. thinly sliced red onion
2 medium tomatoes, chopped (2 1/2 c.)
2 medium cucumbers, chopped (2 c.)
1/4 to 1/3 c. salad supreme seasoning
1 (8 oz.) bottle zesty Italian salad dressing
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water until cool. Meanwhile, in large bowl, combine remaining ingredients. Add cooked rotini; toss until well coated. Cover; refrigerate at least 3 hours. Stir gently before serving. You can easily double this recipe, but it makes a bunch. (I should also tell you that salad supreme seasoning is found in a small jar in the spice section of the supermarket. I use McCormick's.)
Italian Garlic Roasted Potatoes
4 medium potatoes
3 T. olive oil
4 cloves garlic, pressed
1 t. dried, crushed oregano leaves
l large red bell pepper, cut into 1 1/2 squares
salt and black pepper
Wash potatoes; cut into 3/8 thick slices In large bowl, combine oil, garlic, and oregano. Add potatoes and bell peppers; toss to coat. Arrange in signle layer on jellyroll baking pan. Salt and black pepper to taste. Bake in preheated 475 deg. oven30 to 35 minutes or until potatoes are tender and lightly browned. Makes 4 servings. Variations: Substitute 1 T. dried rosemary leaves for oregano.
My Favorite Baked Beans
1 15-oz. can dark red kidney beans
1 16-oz. can butter beans
1 27-oz. can pork & beans
1/2 lb. bacon, cut in strips
2 small onions
1 c. brown sugar
1 c. catsup
1 t. prepared mustard
Start cooking bacon, but dont brown. Add onions, sugar, catsup, and mustard. Heat through and pour over semi-drained beans. Mix well. Bake in slow oven till bubbles appear. 300° for 3 hours. Note: Eight 15-oz. cans of baked beans (instead of red kidney beans and butter beans -- double everything else) fits just right in my 6-qt. Nesco or in my Pampered Chef clay baker.
Porcupine Balls
2 lb. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 t. salt
1 t. Lawry's Seasoned Salt
1/2 t. pepper
Sauce:
2 cans Campbell's Tomato Soup
1 soup can water
1 T. Worcestershire sauce
Preheat oven to 375F. Oil-spray a lidded casserole and set aside. By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2" balls and place in casserole. Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce. Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole. Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
14-16 Servings
1 c. white vinegar
1 c. water
3/4 c. sugar
1 t. salt
6 cucumbers, peeled & thinly sliced
3 large onions
In a medium-sized bowl, combine the vinegar, water, sugar, and salt until well blended. Add the cucumbers and toss until well coated. Cover and chill for at least 2 hours or overnight. This will keep in a sealed container in the refrigerator for several weeks. NOTE: If you'd like, you can add a couple tablespoons of chopped fresh dill to give these even more fresh flavor.
Garden Vegetable Rotini Salad
My very favorite pasta salad. . .
8 oz. (2 1/2 c.) uncooked rotini
1/2 c. thinly sliced red onion
2 medium tomatoes, chopped (2 1/2 c.)
2 medium cucumbers, chopped (2 c.)
1/4 to 1/3 c. salad supreme seasoning
1 (8 oz.) bottle zesty Italian salad dressing
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water until cool. Meanwhile, in large bowl, combine remaining ingredients. Add cooked rotini; toss until well coated. Cover; refrigerate at least 3 hours. Stir gently before serving. You can easily double this recipe, but it makes a bunch. (I should also tell you that salad supreme seasoning is found in a small jar in the spice section of the supermarket. I use McCormick's.)
Italian Garlic Roasted Potatoes
4 medium potatoes
3 T. olive oil
4 cloves garlic, pressed
1 t. dried, crushed oregano leaves
l large red bell pepper, cut into 1 1/2 squares
salt and black pepper
Wash potatoes; cut into 3/8 thick slices In large bowl, combine oil, garlic, and oregano. Add potatoes and bell peppers; toss to coat. Arrange in signle layer on jellyroll baking pan. Salt and black pepper to taste. Bake in preheated 475 deg. oven30 to 35 minutes or until potatoes are tender and lightly browned. Makes 4 servings. Variations: Substitute 1 T. dried rosemary leaves for oregano.
My Favorite Baked Beans
1 15-oz. can dark red kidney beans
1 16-oz. can butter beans
1 27-oz. can pork & beans
1/2 lb. bacon, cut in strips
2 small onions
1 c. brown sugar
1 c. catsup
1 t. prepared mustard
Start cooking bacon, but dont brown. Add onions, sugar, catsup, and mustard. Heat through and pour over semi-drained beans. Mix well. Bake in slow oven till bubbles appear. 300° for 3 hours. Note: Eight 15-oz. cans of baked beans (instead of red kidney beans and butter beans -- double everything else) fits just right in my 6-qt. Nesco or in my Pampered Chef clay baker.
Porcupine Balls
2 lb. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 t. salt
1 t. Lawry's Seasoned Salt
1/2 t. pepper
Sauce:
2 cans Campbell's Tomato Soup
1 soup can water
1 T. Worcestershire sauce
Preheat oven to 375F. Oil-spray a lidded casserole and set aside. By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2" balls and place in casserole. Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce. Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole. Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
inky dinky doo
<font color=FF6699>I've got the best cure for the
- Joined
- Aug 18, 1999
- Messages
- 1,479
Big Bertha
I absolutely love this recipe! You'll notice that there's a bit of cheese in it and some sour cream, but you could double the recipe and leave those two things off of one portion. Or leave them off the whole thing and let everyone add their own. You could also just do tacos, and let everyone "dress" their own.
Sauté:
1 lb. lean hamburger
2 cloves garlic minced
1/2 c. green onion, sliced
1 small can sliced black olives
Add:
2 cans stewed tomatoes
1 pkg. taco seasoning mix
1 can chopped green chilies
Simmer for about 20 minutes.
Other ingredients needed:
1 (14 oz.) pkg. Doritos
1/2 lb. Monterey jack cheese shredded (more if desired)
1 pt. sour cream
1/2 c. cheddar cheese shredded (I use more)
In a 9 X 13 pan, layer half of the pkg. of Doritos. Add meat mixture on topthen the Jack cheesenext the sour creamand then the rest of the chips. Cover with foil and bake at 325 for about 15 minutes, uncover, then add the shredded cheddar cheese and finish baking, about 15 more minutes. Serve with taco sauce. My Notes: Yum! Yum! One of my favorites!!!!
Mama C's Beef and Pork Barbecue
This is the recipe I am, perhaps, most well known for. In fact, in some circles it's known as Inky Dinky Doo's Q.
1 1/2 lb. beef stew meat (I buy a chuck roast and cut it up)
1 1/2 lb. pork loin roast (cut into bite size pieces)
2 c. finely chopped onion
2 c. finely chopped green pepper
1/2 c. firmly packed brown sugar
2 t. salt
1 t. dry mustard
3 t. chili powder
1/4 c. vinegar
2 t. Worcestershire sauce
1 (6 oz.) can tomato paste
In slow cooker, combine all ingredients. Cook one hour on high. Reduce heat to low and cook for 7 to 9 hours until meat is tender. Shred meat and serve on buns, with or without coleslaw. (I have been known to use all beef when I run into a sale on chuck roast, and it turns out just as good.) I always double this recipe and it fits nicely in a 6-qt. Nesco. Enjoy!!
Doubleday Ribs
This is my very favorite rib recipe in the world, and it would be super easy to make enough for a crowd. In fact, I've used it for just that purpose many times. Add the roasted potatoes, baked beans, and the cucumber salad, above, and you have a meal. I would also add coleslaw, for those who can eat it, and some rolls.
5 lb. spareribs, cut into serving-size pieces
Sauce
1 c. packed brown sugar
1/4 c. Worcestershire sauce
1/3 c. soy sauce
1/4 c. cider vinegar
1/4 c. chili sauce
1/8 t. pepper
1/2 c. ketchup
2 t. mild yellow mustard (I use spicy mustard)
2 cloves garlic, peeled and crushed
Wrap ribs in double thickness heavy foil and bake 1 1/2 hours at 350F. Unwrap and drain off drippings. Marinate ribs in sauce 2 hours at room temperature or overnight in frig. Grill 20 minutes basting frequently with sauce and turning often. My Note: My favorite barbecued rib recipe!! Yummy!
Marinated Pork Tenderloin with Jezebel Sauce
This is another of my favorites. Every time I serve it to company, I send someone home with the recipe. Wonderful flavors, no added fat! Can be grilled or roasted in the oven.
Marinade
1 c. soy sauce
2 T. lemon juice
1 T. minced garlic
2 T. minced fresh basil/or 2 t. dried
1 T. chopped fresh sage/or 1 t. dried
1 T. snipped fresh chives/or 1 t. dried
2 T. minced, fresh tarragon leaves/or 2 t. dried
1 t. freshly ground pepper
3-4 lb. pork tenderloin
Combine all marinade ingredients; mix well. Place pork in plastic bag or non-metal bowl. Pour marinade over pork; seal bag or cover bowl. Marinate 2-3 hours at room temperature or overnight in refrigerator, turning pork several times.
Heat oven to 325 degrees (or heat up grill). Remove pork from marinade; reserve marinade. Roast at 325 until meat thermometer inserted in center of roast registers 170 degrees F (or 45-50 minutes per pound). (6 hrs. for 8 lb. tenderloin) Baste frequently with marinade. Slice and serve with Jezebel Sauce.
Jezebel Sauce
12-oz. jar pineapple preserves
10-oz. jar apple jelly
4 T. Dijon mustard
2 T. prepared horseradish
Combine all ingredients; mix well. Cover; store in refrigerator. Makes 2.5 cups. (This is also great served over room temperature cream cheese with crackers as an appetizer. Don't let the unusual flavor combination keep you from trying this!)
Mandarin Orange Cake
I'm not sure if Cool Whip is considered "dairy" or not. I hope not, because this cake is wonderful!
1 pkg. yellow cake mix
11 oz. mandarin oranges
1/2 c. oil
4 eggs
1 c. walnuts (optionalI dont use nuts)
Frosting
1 (3 oz.) pkg. instant vanilla pudding mix
1 large can crushed pineapple, drained
1 (8 oz.) carton Cool Whip
Mix cake mix, oranges with juice, and oil. Add 1 egg at a time and then nuts. Pour into greased and floured cake pans. Bake at 325 for 30-45 mins. Frosting: Mix pudding with Cool Whip. Add pineapple. Frost cooled cake. Refrigerate. ENJOY!!!
The Ultimate Sugar Cookie
1 1/4 c. sugar
1 c. Butter Flavor Crisco
2 eggs
1/4 c. light corn syrup or regular pancake syrup (I use corn syrup)
1 T. vanilla
3 c. all-purpose flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
Heat oven to 375°. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat well. Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Tip: If dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap and refrigerate for one hour. (I always do this.) Keep refrigerated until ready to roll.
Spread 1 T. of flour on large sheet of waxed paper (or use dough disk). Place a quarter of dough on floured paper. Flatten dough slightly, turn over, and cover with another sheet of waxed paper. Roll dough to 1/4" thickness. Cut out with floured cutter. Transfer to ungreased baking sheet, 2" apart. Sprinkle with decors, or leave plain to frost when cooled.
Bake at 375° for 5-9 minutes (bake smaller, thinner cut-outs closer to 5 minutes; larger cut-outs closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter to cool completely, then frost if desired. Makes about 3-4 dozen cookies, depending on size.
I absolutely love this recipe! You'll notice that there's a bit of cheese in it and some sour cream, but you could double the recipe and leave those two things off of one portion. Or leave them off the whole thing and let everyone add their own. You could also just do tacos, and let everyone "dress" their own.
Sauté:
1 lb. lean hamburger
2 cloves garlic minced
1/2 c. green onion, sliced
1 small can sliced black olives
Add:
2 cans stewed tomatoes
1 pkg. taco seasoning mix
1 can chopped green chilies
Simmer for about 20 minutes.
Other ingredients needed:
1 (14 oz.) pkg. Doritos
1/2 lb. Monterey jack cheese shredded (more if desired)
1 pt. sour cream
1/2 c. cheddar cheese shredded (I use more)
In a 9 X 13 pan, layer half of the pkg. of Doritos. Add meat mixture on topthen the Jack cheesenext the sour creamand then the rest of the chips. Cover with foil and bake at 325 for about 15 minutes, uncover, then add the shredded cheddar cheese and finish baking, about 15 more minutes. Serve with taco sauce. My Notes: Yum! Yum! One of my favorites!!!!
Mama C's Beef and Pork Barbecue
This is the recipe I am, perhaps, most well known for. In fact, in some circles it's known as Inky Dinky Doo's Q.
1 1/2 lb. beef stew meat (I buy a chuck roast and cut it up)
1 1/2 lb. pork loin roast (cut into bite size pieces)
2 c. finely chopped onion
2 c. finely chopped green pepper
1/2 c. firmly packed brown sugar
2 t. salt
1 t. dry mustard
3 t. chili powder
1/4 c. vinegar
2 t. Worcestershire sauce
1 (6 oz.) can tomato paste
In slow cooker, combine all ingredients. Cook one hour on high. Reduce heat to low and cook for 7 to 9 hours until meat is tender. Shred meat and serve on buns, with or without coleslaw. (I have been known to use all beef when I run into a sale on chuck roast, and it turns out just as good.) I always double this recipe and it fits nicely in a 6-qt. Nesco. Enjoy!!
Doubleday Ribs
This is my very favorite rib recipe in the world, and it would be super easy to make enough for a crowd. In fact, I've used it for just that purpose many times. Add the roasted potatoes, baked beans, and the cucumber salad, above, and you have a meal. I would also add coleslaw, for those who can eat it, and some rolls.
5 lb. spareribs, cut into serving-size pieces
Sauce
1 c. packed brown sugar
1/4 c. Worcestershire sauce
1/3 c. soy sauce
1/4 c. cider vinegar
1/4 c. chili sauce
1/8 t. pepper
1/2 c. ketchup
2 t. mild yellow mustard (I use spicy mustard)
2 cloves garlic, peeled and crushed
Wrap ribs in double thickness heavy foil and bake 1 1/2 hours at 350F. Unwrap and drain off drippings. Marinate ribs in sauce 2 hours at room temperature or overnight in frig. Grill 20 minutes basting frequently with sauce and turning often. My Note: My favorite barbecued rib recipe!! Yummy!
Marinated Pork Tenderloin with Jezebel Sauce
This is another of my favorites. Every time I serve it to company, I send someone home with the recipe. Wonderful flavors, no added fat! Can be grilled or roasted in the oven.
Marinade
1 c. soy sauce
2 T. lemon juice
1 T. minced garlic
2 T. minced fresh basil/or 2 t. dried
1 T. chopped fresh sage/or 1 t. dried
1 T. snipped fresh chives/or 1 t. dried
2 T. minced, fresh tarragon leaves/or 2 t. dried
1 t. freshly ground pepper
3-4 lb. pork tenderloin
Combine all marinade ingredients; mix well. Place pork in plastic bag or non-metal bowl. Pour marinade over pork; seal bag or cover bowl. Marinate 2-3 hours at room temperature or overnight in refrigerator, turning pork several times.
Heat oven to 325 degrees (or heat up grill). Remove pork from marinade; reserve marinade. Roast at 325 until meat thermometer inserted in center of roast registers 170 degrees F (or 45-50 minutes per pound). (6 hrs. for 8 lb. tenderloin) Baste frequently with marinade. Slice and serve with Jezebel Sauce.
Jezebel Sauce
12-oz. jar pineapple preserves
10-oz. jar apple jelly
4 T. Dijon mustard
2 T. prepared horseradish
Combine all ingredients; mix well. Cover; store in refrigerator. Makes 2.5 cups. (This is also great served over room temperature cream cheese with crackers as an appetizer. Don't let the unusual flavor combination keep you from trying this!)
Mandarin Orange Cake
I'm not sure if Cool Whip is considered "dairy" or not. I hope not, because this cake is wonderful!
1 pkg. yellow cake mix
11 oz. mandarin oranges
1/2 c. oil
4 eggs
1 c. walnuts (optionalI dont use nuts)
Frosting
1 (3 oz.) pkg. instant vanilla pudding mix
1 large can crushed pineapple, drained
1 (8 oz.) carton Cool Whip
Mix cake mix, oranges with juice, and oil. Add 1 egg at a time and then nuts. Pour into greased and floured cake pans. Bake at 325 for 30-45 mins. Frosting: Mix pudding with Cool Whip. Add pineapple. Frost cooled cake. Refrigerate. ENJOY!!!
The Ultimate Sugar Cookie
1 1/4 c. sugar
1 c. Butter Flavor Crisco
2 eggs
1/4 c. light corn syrup or regular pancake syrup (I use corn syrup)
1 T. vanilla
3 c. all-purpose flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
Heat oven to 375°. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat well. Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Tip: If dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap and refrigerate for one hour. (I always do this.) Keep refrigerated until ready to roll.
Spread 1 T. of flour on large sheet of waxed paper (or use dough disk). Place a quarter of dough on floured paper. Flatten dough slightly, turn over, and cover with another sheet of waxed paper. Roll dough to 1/4" thickness. Cut out with floured cutter. Transfer to ungreased baking sheet, 2" apart. Sprinkle with decors, or leave plain to frost when cooled.
Bake at 375° for 5-9 minutes (bake smaller, thinner cut-outs closer to 5 minutes; larger cut-outs closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter to cool completely, then frost if desired. Makes about 3-4 dozen cookies, depending on size.
Dessert Recipe
This link is for a recipe that takes a frozen pound cake and layers it with cherry pie filling. I don't know if there is any dairy products in the cake.
This link is for a recipe that takes a frozen pound cake and layers it with cherry pie filling. I don't know if there is any dairy products in the cake.
JudithM
DIS Veteran
- Joined
- Dec 5, 1999
- Messages
- 5,456
Now this is where I look at a recipe & change it to my own liking
! My husband & I do not care for cucumbers, but I can see me adding various colored peppers, mushrooms, carrots, celery, etc. to this salad. I might even add some diced ham, cooked turkey or chicken.I am sure the person who is dairy intolerant will be greatful for your awareness & kindness in preparing something she can eat.
Annie&Hallie'sMom
<font color=deeppink>Things turn out best for peop
- Joined
- Oct 26, 2001
- Messages
- 3,054
Porcupine Balls
2 lb. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 t. salt
1 t. Lawry's Seasoned Salt
1/2 t. pepper
Sauce:
2 cans Campbell's Tomato Soup
1 soup can water
1 T. Worcestershire sauce
Preheat oven to 375F. Oil-spray a lidded casserole and set aside. By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2" balls and place in casserole. Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce. Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole. Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
Dumb question: Is Minute Rice pre-cooked in this recipe?
2 lb. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 t. salt
1 t. Lawry's Seasoned Salt
1/2 t. pepper
Sauce:
2 cans Campbell's Tomato Soup
1 soup can water
1 T. Worcestershire sauce
Preheat oven to 375F. Oil-spray a lidded casserole and set aside. By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2" balls and place in casserole. Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce. Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole. Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
Dumb question: Is Minute Rice pre-cooked in this recipe?
Annie&Hallie'sMom
<font color=deeppink>Things turn out best for peop
- Joined
- Oct 26, 2001
- Messages
- 3,054
Porcupine Balls
2 lb. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 t. salt
1 t. Lawry's Seasoned Salt
1/2 t. pepper
Sauce:
2 cans Campbell's Tomato Soup
1 soup can water
1 T. Worcestershire sauce
Preheat oven to 375F. Oil-spray a lidded casserole and set aside. By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2" balls and place in casserole. Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce. Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole. Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
Dumb question: Is Minute Rice pre-cooked in this recipe?
2 lb. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 t. salt
1 t. Lawry's Seasoned Salt
1/2 t. pepper
Sauce:
2 cans Campbell's Tomato Soup
1 soup can water
1 T. Worcestershire sauce
Preheat oven to 375F. Oil-spray a lidded casserole and set aside. By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2" balls and place in casserole. Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce. Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole. Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
Dumb question: Is Minute Rice pre-cooked in this recipe?
inky dinky doo
<font color=FF6699>I've got the best cure for the
- Joined
- Aug 18, 1999
- Messages
- 1,479
Oops! I didn't say, did I? Sorry. Everything is uncooked. You just mix the raw rice right in with the uncooked ground beef and onion, and it all cooks, together, in the sauce. Gosh! I'm making myself hungry just thinking about it.
I also throw in a few chopped up green peppers when I'm in the mood. And, I've been known to double the sauce, just because I like its flavor so much.
Enjoy!
Pat
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