Instead of taking store-bought cookies or making rice out the box, consider making both from scratch.
Crispy Oatmeal Cookies
by Robin O’Bryant
1 cup sugar
1 cup brown sugar
1 cup all-purpose flour
1 cup canola oil
1/4 teaspoon baking soda
2 eggs, beaten
1/4 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups of old-fashioned rolled oats (2-1/2 cups for softer cookies)
Mix all ingredients together either by hand or with an electric mixer, and bake on an ungreased cookie sheet at 375 degrees for 10-12 minutes or until browned.
It’s very important to let these cookies cool on the cookie sheet for at least 10 minutes before trying to remove them with a spatula. They are very thin and will crumble if not cooled.
Arroz Dorado
by Tom Ramsey
1 onion, chopped
1/2 green bell pepper
4 cloves garlic
1 10-ounce can diced tomatoes
1 small can green chili peppers
2 tablespoons olive oil
1 cup uncooked white rice
2 teaspoons chili powder
1 teaspoons oregano
2 cups water
1 teaspoon salt
Finely chop onion, bell pepper and garlic. Drain tomatoes and chilis.
Heat oil in a four-quart saucepan and add onions. Cook onions until soft and translucent. Add bell pepper and garlic. Cook for three minutes, stirring frequently. Add rice, chili powder and oregano, and stir until rice is fully incorporated with other ingredients and begins to brown. Add water, tomatoes and chili peppers, and bring to a boil. Reduce heat, cover and continue cooking for 20 minutes or longer if liquid is not fully absorbed. Taste and add salt as desired.
Serves six.
