Funeral Rice Recipes

FUNERAL HOTDISH

Steps:

• Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired.

FUNERAL RICE

Steps:

• Heat the water to boiling point in a large saucepan.
• Meanwhile, rinse the rice, and place it in the boiling water.
• Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
• Cover, reduce the heat and then simmer for 20-30 minutes.
• Remove the saucepan from the heat and pour off the water.
• Add the butter, sultanas and raisins and stir to blend.
• Spoon into a colander.
• Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
• Heat to boiling point.
• Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.

FUNERAL CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Mix crackers and butter together in a medium bowl and set aside.
• Mix chicken, green beans, cream of mushroom soup, Cheddar cheese, sour cream, onion, bell pepper, garlic powder, salt, and pepper together in a large mixing bowl. Stir in half of the cracker mixture. Pour mixture into the prepared casserole dish. Top with remaining cracker mixture.
• Bake in the preheated oven until bubbly, about 35 minutes.

"FUNERAL" CASSEROLE

Steps:

• Saute breasts in olive oil & garlic about 5 minutes per side. Place in casserole dish. (I always use disposible when I'm taking to someone)Top each breast with a big spoonful of the green chilies. Sprinkle with cheese. Pour cream over. Place in oven @ 350 degrees for 25 minutes, basting once. While chicken is baking make 1-2 recipes of rice (follow package directions-I use 2 bags of Success Boil in bag rice)Remove pan from oven. Transfer chicken i piece at a time to a cutting board and cut into bite-sized pieces. Return to pan with creamy-cheezy sauce. Add prepared rice and stir well.YUM!

FUNERAL HOTDISH RECIPE

Steps:

• Preheat oven to 350°F with the rack in the middle position. Clean and chop the celery into bite-size pieces. Put them in a frying pan with a little butter and start cooking them over low heat, stirring occasionally. Peel and chop the onions into bite-sized pieces. Add them to the frying pan with the celery and continue to cook them, stirring occasionally, until they're translucent. Brown the hamburger over medium heat. Be sure to "chop" it with a spoon or heat-resistant spatula so it browns in bite-size pieces. You can do this in a pan in the oven. Cook the elbow macaroni according to the directions on the box. Combine the undiluted tomato soup, the tomato juice, and the ketchup. Mix in the brown sugar and the pepper. You can do this right in the electric roaster and heats it before adding the other ingredients. Add the cooked celery and onions to the sauce and stir them in. Stir in the browned hamburger. Add the cooked, drained macaroni and mix well. Once everything is thoroughly mixed, cover the disposable roaster with heavy duty foil and put it into a 350°F. oven for 2 hours, stirring occasionally so that it heats evenly and doesn't stick to the bottom. (If you used an electric roaster, put on the lid, turn it up to 350°F., and cook it for 2 hours, stirring occasionally so that it heats evenly and doesn't stick to the bottom of the roaster.) Notes: This is easiest with three people helping: one person to chop and sauté the celery and onions, one person to brown the hamburger, and one person to cook the pasta and mix the sauce.

YELLOW RICE (GEELRYS)

Steps:

• In a medium saucepan sauté the rice in 1 tbs butter 3-5 minutes or until fragrant.
• Add the water and bring to a boil.
• Turn burner to lowest temp, add the raisins, cloves, salt, turmeric, and ginger.
• Cover and simmer gently until the rice is tender and all the liquid has been absorbed, about 20 minutes, if rice isn't quite done you can add a splash more water if needed.
• Add the butter, fluff up with a fork and discard the ginger.