New Castle News

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November 2, 2013

Culinary Conversation: Tasty dishes fit for a restaurant buffet

(Continued)

NEW CASTLE —

  • 3⁄4 cup uncooked white rice
  • 2 cups milk, divided
  • 1⁄3 cup white sugar
  • 1⁄4 teaspoon salt
  • 1 egg, beaten
  • 2⁄3 cup golden raisins
  • 1 tablespoon butter
  • 1⁄2 teaspoon vanilla extract

Bring 11⁄2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover and simmer for 20 minutes.

In a clean saucepan, combine 1⁄12 cups cooked rice, 11⁄2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1⁄2 cup milk, beaten egg and raisins; cook two minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Sugar Snap Peas With Red Peppers

  • 1 teaspoon sesame oil
  • 1, 14-ounce bag frozen sugar snap peas, thawed
  • 1 teaspoon crushed garlic
  • 1⁄4 cup roasted red bell pepper, cut into thin strips
  • 2 teaspoons sesame seeds
  • 1 tablespoon honey

Salt and freshly ground pepper

Heat a large sauté pan with sesame oil over medium-high heat. Add garlic, snap peas and red bell pepper. Sauté for five minutes. Add sesame seeds and honey; season with salt and pepper, and sauté for another minute. Transfer to bowl and serve hot.

Wheat Berry Salad

  • 11⁄2 cups hard wheat berries
  • 3⁄4 cup chopped walnuts
  • 2 stalks celery, finely chopped
  • 1⁄2 cup tart dried cherries, chopped
  • 1 scallion, white and green parts, chopped
  • 1⁄2 cup finely chopped parsley leaves
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice

Salt and freshly ground black pepper

In a large pot, combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for one hour, or until tender. Drain and let cool.

Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season to taste with salt and pepper.

French Silk

Chocolate Pie

Crust:

1 box refrigerated pie crusts, softened as directed on box

Filling:

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