STORM's blog: "RECIPES--RICE AND BEANS"

Rice Pilaf 1/2 cup chopped onion (1 medium) 1/2 cup sliced fresh button mushrooms 1/4 cup chopped celery or green sweet pepper 1 clove garlic, minced 1 tablespoon butter or margarine 3/4 cup uncooked long grain rice 1 1/2 teaspoons chicken, beef, or veg- 2 tablespoon bouillon granules 1/4 teaspoon black pepper 2 slices bacon, crisp cooked,drained and crumbled In a medium saucepan cook onion, mushrooms, celery, and garlic in hot butter until tender. Carefully stir in rice, bouillon granules, pepper, and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until the rice is tender and liquid is absorbed. If desired, stir in crumbled bacon.

RICE CASSEROLE 1 stick margarine, melted 1 1/4 cup rice Mix above together. 1 can onion soup 1 can beef broth 1 large can sliced mushrooms and juice Mix all ingredients together in casserole and bake at 350 degrees for 1 hour.

Old-Fashioned Baked Beans 1 pound dry navy beans or dry Great Northern Beans (about 2 1/3 cups) 1/4 cup bacon or salt pork, cut up 1 cup chopped onion (1 large) 1/2 cup molasses or maple syrup 1/4 cup packed brown sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon black pepper Rinse beans. In large Dutch oven combine beans and 8 cups water. Bring to a boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid. In a 2 1/2-quart casserole combine the beans, bacon, and onion. Stir in 1 cup of the reserved bean liquid, the molasses, brown sugar, dry mustard, salt, and pepper. Bake, covered, in a 300 degree oven about 2 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.

Brown and Wild Rice Pilaf 1 cup sliced fresh mushrooms 1/4 cup sliced green onion (2) 1 tablespoon butter or margarine 1 14-oz can chicken broth 1/2 cup uncooked regular brown rice 1/3 cup uncooked wild rice, rinsed and drained 1 tablespoon fresh snipped basil or 1/2 teaspoon dried basil, crushed 1/8 teaspoon black pepper 1/2 cup frozen peas 1/4 cup shredded carrot In a medium saucepan cook mushrooms and green onions in hot butter until tender. Carefully add chicken broth; bring to boiling. Stir in brown rice; wild rice; dried basil, if using; and pepper. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until the rices are tender and most of the broth is absorbed. Stir in peas, carrots and fresh basil, if using. Simmer for 3 to 5 minutes more or until heated through, stirring occasionally.

BEAN SALAD 2 cups canned cut green beans 2 cups canned cut waxed beans 2 cups canned kidney beans 1 large chopped green pepper 1 small (2 oz) jar chopped pimientos 1/4 cup chopped onion 1/4 cup chopped celery 3/4 cup red wine vinegar 3/4 cup sugar 3 tablespoons vegetable oil 1 teaspoon salt dash pepper Drain vegetables, mix all together, let set overnight.

BEAN CASSEROLE 2 cans french-style green beans 2 cans mushroom soup 2 cans bean sprouts American cheese french-fried onions Mix. Bake for 25 minutes at 350 degrees. Top with American cheese and french-fried onions. Cook until cheese melts.

Baked Cheese Grits 2 cups water or chicken broth 1/2 cup quick-cooking grits 1 beaten egg 1 cup shredded American or cheddar cheese (4 ounces) 1 tablespoon butter or margarine In a saucepan bring water to boiling. Slowly add grits, stirring constantly. Gradually stir about 1/2 cup of the hot mixture into the beaten egg. return egg mixture to saucepan and stir to combine. Remove saucepan from heat. Stir cheese and butter into grits until melted. Spoon grits into 1-quart casserole. Bake in a 325 degree oven for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.