This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Rice, Chapter 15

Chinese Fried Rice

1/2 cup (or more) finely diced chicken, pork, or ham, cooked or uncooked
2 tablespoons olive oil
3 fresh mushrooms, finely sliced
4 cups leftover cold rice
1 green onion (or more) finely chopped
2 tablespoons soy sauce
1 egg, well beaten
Optional: sliced water chestnuts

Need: skillet
Fry the meat lightly in the oil.
Add the mushrooms, rice, green onion, chestnuts if used, and soy sauce.
Continue to fry over low heat for 10 minutes.
Add the well-beaten egg and continue to fry and stir for 5 more minutes.
If you want a darker color and stronger flavor, add more soy sauce.
Serve

Pooz's Rice Pudding

2 cups milk
2 cups cooked rice
1/4 cup butter, melted
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon cinnamon or nutmeg

Oven: 350 degrees for 40 to 45 minutes.
Need: saucepan, buttered casserole dish.
Heat milk to scalding.
Pour over the rice.
Cool.
Add rest of ingredients.
Mix well.
Pour into casserole dish.
Bake until knife inserted in the center of the casserole comes out clean.

Stuffed Grape Leaves

1 teaspoon fresh mint, minced
2 tablespoons fresh dill, minced
1/2 cup parsley, finely chopped
12 green onions, finely sliced
1/2 teaspoon salt
1/2 cup olive oil
1 large white onion, finely chopped
1 1/2 cups instant rice, 14 oz.
1 1/2 cups water
4 tablespoons (total) lemon juice
large jar grape leaves, washed to remove the brine, with stems removed
2 cups or more boiling water
Optional: leftover cooked meat, finely diced. Lamb is traditional.

Oven: 275 degrees for 60 to 90 minutes, until tender (or can be simmered on the stove top).
Need: small bowl, skillet, large glass pan for the oven, or large skillet for the stove top, saucepan.

Mix together the mint, dill, parsley, green onions and salt in the small bowl.
Heat a small amount of the olive oil in the skillet.
Add the white onion and sautè just until limp.
Remove from the heat.
Mix in the rice.
Add the rest of the olive oil, and the herbs in the small bowl.
Add the 1 1/2 cups water, stir well.
Return to heat. Heat just to boiling, and remove from the heat.
Cover and let stand for 30 minutes.

Stir in 2 tablespoons of the lemon juice and the meat, if used.
With the bottom side of the grape leaf facing upward, put a spoonful of the rice filling on the leaf near the stem area.
Roll this over once.
Fold the sides of the grape leaf over this center.
Roll leaf towards the tip.
Place in the pan with the tip down so the leaf will stay closed.
Place the stuffed leaves in layers as needed.
Sprinkle the remaining 2 tablespoons lemon juice over the stuffed leaves.
Pour boiling water over the stuffed leaves, barely covering.
Cover with a tight fitting lid or piece of foil.
Bake.
Check the water level periodically, add more boiling water if necessary.
Serve with lemons.
These can be frozen. When reheating, add a little water and cover tightly.

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