‘Cereals’ Category

  1. The Classic Cereal Recipe

    June 22, 2006 by Tarrant Figlio

    Yes, we all know that you can make Rice Krispie treats with cereal. I know you want to do it right now.

    Make sure you use margarine to grease the pan. Pam just makes them taste funny. Geez, save calories elsewhere!

    This halves easily, doubling of course risks huge mess in your home, so don’t do it.

    You might also want to think outside the blue box and mix up your favorite blend of cereals. I am thinking a Captain Crunch and Frosted Flakes blend might be Grrrrrrrrrreaaaaaaaaaaat as Tony might say. So, get retro, have a pajama party and make some treats. (or just make’em and binge quietly standing in your kitchen alone)

    Cereal Treats

    ½ cup margarine
    20 oz. large marshmallows (buy the good ones!)
    12 C cereal
    margarine for greasing 9″x13″ pan & spoonGrease 9″x13″ pan with margarine, set aside. Melt margarine over low heat in very large pot. Add marshmallows, stir to coat with margarine.

    Add cereal and mix completely.

    Pour into greased pan and spread evenly using a large greased spoon.

    Category Cereals, Cookies, Desserts, retro food | Tags: | No Comments

  2. Magic Loaf

    June 21, 2006 by Tarrant Figlio

    Not only did the 7th Day Adventists have a hand in making cereal what it is today, they have come up with great ways to use it. Famously, in their “loafs”, yes, veggie un-meatloaf has cereal. Build your own Adventist style loaf with Jennifershmoo’s Magic Loaf Studio.

    You can’t get more retro than meatloaf or cereal in meat loaf and a vegetarian “meat” loaf is even better.

    Category Cereals, Meat, retro food, Vegetables | Tags: | 1 Comment

  3. Three Ways to Cook Rice

    June 8, 2006 by Tarrant Figlio

    From The Modern Family Cookbook

    (1) The oldest method which is still used to some extent is wasteful of food value. It is done by dropping 1 cup rice into 2 or 3 quarts of rapidly boiling salted water, then boiled rapidly uncovered until rice is just tender. Considerable water remains on the rice to be drained off and the wet rice left in the sieve is then placed over steam to dry off and become fluffy. Cooking takes from 15 to 22 minutes, time depending on rice.

    (2) One cup of rice is dropped into 2¼ cups water with 1 teaspoon salt. Saucepan is covered tightly and placed over low heat to simmer about 25 minutes, or until tender. At the end of cooking, all the water is absorbed and rice is fluffy.

    (3) One cup of rice is put into top of double boiler with 2½ cups boiling water and 1 teaspoon salt, then covered and placed over boiling water to cook until tender, from 35 to 40 minutes. At the end of cooking, all water is absorbed and rice is dry and fluffy.

    To make rice snowy-white, add 1 teaspoon lemon juice or ¼ teaspoon cream of tartar to the cooking water. One cup rice swells in cooking to make from 3 to 4 cups cooked rice.

    Category Cereals, Other, Recipes, retro food | Tags: | 1 Comment

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