This painting was from my early days. It isn’t in my usual Single Line style and was very experimental and abstract. It’s available for $50.00 + shipping and handling.
- 7 Cups bread, ripped into 1 inch pieces
- 4 eggs
- 1 Cup milk
- 1 tsp.parsley
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3 Tbsp melted butter . Additives
- 3 Cups cooked white rice
- 1 15 oz can kidney beans, mostly drained
- 1 15 oz can pinto beans, mostly drained
- 1 lb cooked ground beef
- 9 strips (1 Cup) cooked crumbled bacon
- 1 medium onion,diced
- 2 Cups frozen spinach
Rip up bread into 1 inch pieces. 7 Cups worth. Use all the bread scraps in the house, end pieces and such. Pour the bread pieces into a large bowl. In a separate bowl, mix the eggs, milk, parsley, salt, garlic powder and onion powder ’till well mixed. Add this to the bread scraps and stir together.
Preheat the oven to 375 degrees. Grease a 9 x 11 inch pan with butter. Layer the rice and then the beans. Sprinkle salt over the rice and beans. Now, layer (in this order) the ground beef, bacon, onion, spinach and cheddar cheese. Top with the egg bread mush in an even layer. Bake for 35 minutes. Serve with sour cream.
We had some heat and eat Indian food last night for dinner. I love these, (so yummy) but we only had two boxes instead of the usual four. There wasn’t enough in the little boil in a pot packets and so I made this to go on the side. I just grabbed the rice and a can of beans and just sort of threw it all together and thought it might be ok with some spices. I’m glad I did, it was delicious, fast and filling. Later on after dinner, I decided I just had to have this again and wrote down everything I did. I tried to remember exactly how much of each spice, there were a lot of them. (Often, when I’m cooking on the fly like this, I just keep adding and tasting, adding and tasting, till it’s just right.) It might need a little more of a spice, I tried to be conservative writing the amount of each.
Curried Rice and Beans serves 6
- 3 Cups of water
- 3 Tbsp butter
- 1 1/2 ts of chicken bouillon
- 3/4 ts of salt
- 1/4 ts of pepper
- 1/2 ts of onion powder
- 1/2 ts of garlic powder
- 3/4 ts of curry
- 1/4 ts of cayenne
- 1/4 ts of cumin
- 1/4 ts of coriander
- 1 1/2 Cups of long grain white rice
- 1 15 oz. can, mostly drained of black beans
- 1 medium sized onion, cut into 8ths or 1 in. squares Measure 3 cups of water into a medium sized pot. Start the water heating to boil. Put in the butter, chicken boulion and the spices. Stir, till mixed and dissolved. When the liquid is boiling, put in the rice, beans and onion. Stir. Turn the heat off and put on a tight fitting lid. Let it sit without taking off the lid for about 25 minutes. Stir again and serve.