Photo by Alex Bayev on Unsplash
Key Points
Southern Living’s Stir-Fry Pork and Cashews is delicious served over hot, steamy rice. And in addition to being very tasty, this dish (in moderation) may be good for you, too. According to healthline.com, regarding pork, “Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent addition to a healthy diet.” Also, according to verywellhealth.com, “Research shows that people who eat cashews regularly have a reduced risk of cardiovascular disease through lower total and LDL cholesterol. This recipe tells you to use a “large nonstick skillet.” I own zero nonstick cookware; I use a well-oiled stainless steel frying pan.
“Rethinking Rice” is adapted from Southern Living’s 1996 Annual Recipes and provided as a reminder for those of us who are routine users of rice as well as for some who may not be at all acquainted with using rice and may just now be learning how to use this much-loved staple.
Apple and Pecan Acorn Squash adapted from Southern Living is delicious. The biggest challenge is cutting the squash in half. You must be very careful as you cut the squash.
My niece, Buzzy (Margaret), makes a cake that is absolutely delicious. She calls it “Crème of Coconut Cake.” It is quite simple in that it uses a box of packaged white cake mix. She says she saw it originally on Facebook and thought she’d try it out. Well, I have sampled this cake; it IS delicious!
Frances McHale contributed her Potato Soup recipe to Apopka Historical Society’s Preserving the Big Potato – A Collection of Potato Recipes. There is no copyright date in this volume, but I know it is from quite a few years ago.
Charleston Receipts shares Coffee Punch from Mrs. Louis Y. Dawson, Jr. If you love coffee, and you’re an ice cream fan, this punch is for you!
STIR-FRY PORK AND CASHEWS
Recipe adapted from Southern Living’s All-Time Favorites, 2009
INGREDIENTS:
1/2 pound boneless pork loin, cut into 1/2-inch pieces
3 tablespoons stir-fry sauce
1 tablespoon frozen orange juice concentrate, thawed
1-1/2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 cup dry-roasted or unsalted cashews
Hot cooked rice
Garnish: green onions
DIRECTIONS:
1) Stir together first 4 ingredients. 2) Stir-fry pork mixture in hot oil in a large nonstick skillet 4 to 6 minutes. 3) Stir in cashews. 4) Serve immediately with rice. 5) Garnish with green onions, if desired. Makes 2 servings. 6) Note: For four servings, use 1/3-cup stir-fry sauce, 1/4 cup vegetable oil, and double all other ingredients. Proceed as directed.
RETHINKING RICE
Recipe adapted from Southern Living’s 1996 Annual Recipes
Storing rice:
1) Store rice in the refrigerator up to seven days. Or store in the freezer in a heavy-duty, zip-top plastic freezer bag up to six months. 2) When refrigerating rice, be sure to cover the rice tightly so the grains won’t dry out or absorb the flavors of other foods. 3) To reheat rice, add 2 tablespoons liquid for each cup of leftover rice. Cover and reheat over medium-low heat 4 to 5 minutes. 4) Or microwave, covered, at HIGH about 1-1/2 minutes per cup. 5) Leftover rice is a great soup thickener. 6) Give leftover rice a polished look: Firmly pack it in a well-oiled mold, cover with plastic wrap, and weight it down. Chill about an hour before unmolding onto a serving plate. Serve chilled.
Cheap Tricks:
1) For full flavor enhancement, don’t just cook rice in water; substitute one of the following for all or part of the cooking water: apple, orange, or pineapple juice; chicken, vegetable, or beef stock; wine; beer; sherry; cream; or milk. Label and freeze small bags of leftover rice; reheat when needed. One-cup bags are great for solo diners. 2) Boost the flavor and appearance of reheated rice by adding the following: Chopped dates and toasted nuts. Sliced mushrooms, green onions, or shallots. Chopped asparagus, bell pepper, broccoli, carrots, celery, green beans, onion, or tomato. Chopped ham, bacon, pork, or seafood (nice for fried rice – just add an egg, a bit of oil and soy sauce, and scramble in a wok or large skillet). Chopped cilantro, parsley, or other fresh herbs; minced fresh ginger or garlic. Crushed pineapple, sliced mandarin oranges, chopped red or green apples, or raisins. Sliced ripe or pimiento-stuffed olives. Grated Romano or Parmesan cheese, or crumbled feta cheese.
APPLE AND PECAN ACORN SQUASH
Recipe adapted from Southern Living’s All-Time Favorites, 2009
INGREDIENTS:
2 medium acorn squash, about 1-1/4 pounds each
1 cup peeled, chopped cooking apple
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 teaspoon apple pie spice
1/4 cup chopped pecans, toasted
DIRECTIONS:
1) Cut squash in half crosswise and remove seeds. 2) Cut a thin slice from bottom of each squash half to sit flat (if necessary). 3) Place squash halves, cut sides up, in a 13- x 9-inch baking dish. 4) Add hot water to dish to depth of 1 inch. 5) Combine apple and next three ingredients; spoon evenly into squash halves. 6) Cover and bake at 350 degrees for 1 hour or until squash is tender. 7) Sprinkle with pecans. Makes 4 servings.
CRÈME OF COCONUT CAKE
Recipe contributed by Margaret Biddle,
Reader of The Apopka Chief newspaper
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
DIRECTIONS:
1) Prepare and bake white cake mix according to package directions. 2) Remove cake from oven. 3) While still hot, using a utility fork, poke holes all over the top of the cake. 4) Mix cream of coconut and sweetened condensed milk together. 5) Pour over the top of the still hot cake. 6) Let cake cool completely. 7) Frost with the whipped topping. 8) Top with the flaked coconut. 9) Keep cake refrigerated.
FRANCES McHALE’S POTATO SOUP
Recipe adapted from Apopka Historical Society’s
Preserving the Big Potato – A Collection of Potato Recipes
INGREDIENTS:
6 cups water
6 medium potatoes peeled and diced
2 stalks celery diced
1 small onion diced
3 tablespoons chives, chopped
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup evaporated or whole milk
2 tablespoons butter
DIRECTIONS:
1) Bring water to a boil in a 2-quart saucepan. 2) Add potatoes, celery, onion, chives, salt, and pepper. 3) Reduce heat and simmer slowly for 25 minutes. 4) Add butter, then stir in milk. 5) Bring to a boil. Serve.
MRS. LOUIS Y. DAWSON, JR.’S COFFEE PUNCH
Recipe adapted from Charleston Receipts,
America’s Oldest Junior League Cookbook in Print, a Cookbook by
The Junior League of Charleston, Inc.
INGREDIENTS:
1 gallon strong coffee
1 quart cream
2 quarts vanilla ice cream
5 teaspoons vanilla
5 tablespoons sugar
DIRECTIONS:
1) Chill coffee. 2) Whip cream; add sugar and vanilla. 3) Place ice cream and whipped cream in punch bowl and pour coffee on top. 4) Mix well before serving. 5) If using block ice cream, slice it into thin slices before placing in the punch bowl. 6) 50-60 servings.