For the Love of Food

This recipe has been in our family for over 2 decades. I’ve never met anyone who didn’t like them…actually, it seems that once you eat one, you can’t stop until they’re all gone! If I remember correctly, this may be an old Pillsbury recipe.

Ingredients:
¾ Cup firmly packed Brown Sugar
¾ Cup Butter
8 oz package chopped Dates
1 tsp Vanilla
3 Cups oven-toasted Rice cereal (like plain rice crispies)
1 Cup chopped Walnuts
1 Cup powdered Sugar

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Directions:
Grease an 8 or 9-inch square pan. In large saucepan, combine brown sugar, butter and dates. Cook over medium heat, stirring occasionally until mixture is almost smooth; about 5 minutes. Stir in vanilla, cereal and walnuts. Spread in prepared pan. Cool completely. Cut cooled bars into 1-inch squares. Coat all sides with powdered sugar.

Makes 5 to 6 dozen bars

This was really simple to make..I always thought it would be more complicated. The rice didn’t come out as yellow as I had hoped, I may have accidentally used a packet of seasoning without azafran.

Ingredients:
1 Tablespoon Olive Oil
3/4 Cup diced Onion

1 Tablespoon of crushed Garlic cloves
1.5 Cups of uncooked Rice
3 Cups hot water
1 teaspoon of Chicken Bouillon
1 packet “Goya Sazón con Azafran”*
1 bay leaf
2 lbs. medium Shrimp
2 cups of frozen mixed Vegetables (peas, carrots, green beans, corn, etc.)

Directions:
Preheat oven to 200°C (400°F). In an ovenable skillet, heat oil on medium heat. Cook onion until soft. Stir in garlic and rice and cook for 2 minutes. Stir in water, bouillon, and “Goya Sazón con Azafran” and bring to a boil. Add remaining ingredients and mix well. Place in oven, uncovered, for 25 minutes, until all liquid id absorbed, and rice is tender. Discard bay leaf.

Serves 6-8

*you can replace this with about 1 teaspoon of salt and a few strands of safron.

I got this recipe from Epicurious.com

Ingredients:
1/4 Cup Olive Oil
1 large white Onion, chopped
8 Garlic cloves, minced
6 Bay leaves
1 kg ground Beef
1 400g can diced tomatoes in juice
3/4 cup raisins
3/4 cup sliced pimiento-stuffed green olives
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Salt to taste
Pepper to taste
Directions:
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; saute until onion is soft, about 5 minutes. Add beef; saute until cooked, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

Goes well with rice, bread, or black beans and rice (recipe coming soon).

Makes 6 servings.