Cajunesque Rice & Beans

Cajunesque Rice & Beans

2 cups long grain rice
4 cups water
3/4 tsp ground cumin
1/4 tsp ground turmeric
1 tsp Cajun seasoning
1 cup frozen whole kernel corn
1 can dark red kidney beans

I use a Rice Cooker! It's much easier and always turns out nice and fluffy, unlike cooking it in a pot on top of the stove. Put the rice, water, cumin, turmeric, cajun seasoning and corn into the cooker. Put the lid on it, plug it in and turn it on. Meanwhile, slowly heat the beans over low heat and keep warm until the rice is done.

I HAD been going to make Black Beans & Rice to go with my Roast Pork, but when I searched my pantry I discovered I didn't have any Black Beans! So I concocted this and it turned out pretty good, if I do say so myself. I'll make it again, but use 2 cans of kidney beans next time with the same amount of rice. John loved it.

Tangy Slow Cooker Pork Roast

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. From allrecipes.com

I used a Boston Butt instead of the Loin Roast (they were on sale at Publix!) I also added extra garlic salt after tasting it. The meat was falling apart tender, but there was absolutely nothing "tangy" about it. It was too sweet and it needed spicing up.

Butter Baked Chicken

Butter Baked Chicken
Similar to Cracker Barrel's)

1/4 cup butter or margarine
4 chicken breasts (I only cooked 2, but they were huge!)
1 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 tsp poultry seasoning
1 (10 3/4 ounce) can condensed cream of chicken with herbs soup, undiluted
1 (12 ounce) can evaporated milk
1/4 cup water

Preheat oven to 425 degrees F. Melt butter in 9 x 13 baking dish (I used an iron skillet). Combine flour, salt, pepper and poultry seasoning. Dredge chicken in seasoned flour. Place chicken, skin side down, in butter. Bake 30 minutes.

Mix water, milk and soup together. Reduce heat to 375^F. Turn chicken over and pour soup mixture over it. Bake 30-45 minutes more or until the chicken is completely cooked. Remove chicken and stir gravy.

This was really good!

Adapted from recipezaar, Lubbock Christian U. Associates cookbook, 1975