Coconut-Lime Rice

Yes, it is as good as it sounds.

1 cup light coconut milk
1 cup water
1/4 tsp salt
1 cup long-grain rice
2 Tbsp chopped fresh cilantro
1 tsp grated lime rind

Combine the first 4 ingredients in a medium saucepan.  Bring to a boil; cover, reduce heat, and simmer 10 minutes.  Keep pan covered, and remove from heat.  Let stand 5 minutes or until liquid is absorbed.  (I just placed the 4 ingredients in a rice cooker, and it worked great.)  Uncover; stir in cilantro and lime rind.  Fluff with a fork, and serve immediately.

Red River Beef Stroganoff

2 lbs sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onion, chopped
1 can (10.5 oz) beef broth
1 tsp dried basil
Salt and pepper to taste
1 jar (4.5 oz) sliced mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup (8 oz) sour cream
Cooked rice or noodles

Dredge meat in flour.  In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender.  Remove and set aside.  Melt remaining butter and brown meat on all sides.  Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions.  Cook until mixture thickens, about 5 minutes.  Just before serving, stir in sour cream.  Heat through, but do not boil.  Serve over rice or noodles.

Sunshine Chicken

2-3 tsp curry powder
1 1/4 tsp salt, divided
1/4 tsp pepper
6 chicken breast haves, boned and skinned
1 1/2 cups orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 Tbsp brown sugar
1 tsp dry mustard
Chopped fresh parsley

Combine curry powder, 1/2 tsp salt and the pepper; rub over both sides of the chicken.  In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt.  Mix well.  Top rice mixture with chicken pieces; bring to a boil.  Cover and simmer 20-25 minutes.  Remove from the heat and let stand, covered, until all liquid has absorbed, about 5 minutes.  Sprinkle with parsley.

Hawaiian Haystacks

1 can cream of chicken soup
1 cup chicken broth
2 cups cooked chicken
4 cups hot cooked rice
1 can chow-mein noodles
3 medium tomatoes, diced
1 cup chopped celery
1/2 cup coconut
1/2 cup chopped green bell pepper
1 1/2 cups pineapple chunks
1 (2 oz) jar pimiento, drained and diced
1 cup shredded cheddar cheese
1/2 cup slivered almonds
1/2 cup raisins or craisins
bunch of green onions, chopped

Add chicken broth to cream of chicken soup and heat through until hot.  Serve all other ingredients in separate bowls and allow everyone to create their own haystacks.

Fried Rice

Submitted by Nicole Sizemore

1-2 green onions, as desired
2 large eggs
1 tsp. salt
pepper to taste
4 Tbsp oil
4 cups cold cooked rice
1-2 Tbsp light soy sauce or oyster sauce
Add peas & carrots if desired

Wash & finely chop vegetables. In a bowl, lightly beat eggs with salt & pepper.

Add 2 Tbsp oil to frying pan. Let pan & oil get hot then add beaten eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove eggs & clean out the pan.

Add 2 Tbsp oil to hot pan. Add the rice. Stir-fry for a few minutes. Stir in sauce as desired.

Add vegetables to rice & heat through. Add scrambled eggs. Mix thoroughly. Serve hot.

**Note - add green onions right before you serve to keep it crisp.