Family Favorites from Marilyn Category

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Family Favorites from Marilyn

Tried and True- Reliable Recipes the whole family loves


The secret to brown rice is to never uncover the pan until the at least 40 minutes of cooking time has elapsed.

1. Bring to boil in a saucepan over moderately high heat:

3 Cups water or chicken broth
1/4 cup whole wheat kernels or wild rice
or additional 1/4 cup brown rice
1/4 cup slivered, sliced or chopped almonds
1 1/4 Cups long grain brown rice, wash if needed
4 tsp. Sue's Kitchen magic OR 1 1/2 tsp. salt
2 tsp. worcestershire sauce or Liquid Aminos

2. Turn to very low heat, cover with tight fitting lid and simmer for 40-60 minutes. Do not uncover first 40 minutes of cooking.

3. Test for doneness: Insert spoon straight down through the rice to the b ottom of the pot and presss a bit to one side. If no water remains, taste rice for tenderness. Do not stir. If not done, cover and cook 10 minutes longer, or as needed ukntil done.

4. Fold in lightly sauteed chopped green onion or garnish with chopped parsley.


Cooking time for brown rice can be cut to 20-30 mminutes by soaking the rice in advance. Place rice, salt and water in the morning to soak well in advance of cooking.

This recipe is from MAIN DISHES < by Sue Gregg, p. 208.

For more information, contact or call 1-80-552-7323 or visit

Urban Homemaker


This recipe is quite simple, economical and very tasty.
If your lentils are pre-cooked you can eliminate the water  and allow them to simmer slowly with the onions and spices.

1 TB oil
1-1/2 C. chopped onions,
2 cloves minced garlic or 1 tsp. powder
1-1/2 C. rinsed lentils
5 C. water
 1 - 14 oz. can tomatoes
1/2 tsp. cumin
1/2 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. curry powder
OR 1-2 tsp curry powder - to taste
dash cayenne pepper to taste
1-2 Tbsp lemon juice,

Saute onions in oil in a large pot for 2 minutes. Add garlic and saute
briefly. Add the rest of the ingredients and bring to a boil. Simmer until the
mixture is a gravy consistency (approx. 2-3 hours). If cooked in the
Duromatic, pressure on first ring for 15 minutes, cut the water by 1-1/2
cups. Add salt, pepper, and, lemon juice to taste.
Serve over cooked brown rice, millet, or other  cooked whole grain.

Serving Suggestions:  Serve with Green Salad, baby carrots, pineapple slices
Urban Homemaker

Harvest Pear Crisp


Cinnamon-spiced pears bake under a crunchy streusel topping in this easy dessert. Assemble the dish ahead of time, or bake it earlier in the day and serve it at room temperature. Your house will smell wonderfully. Duane, who doesn't like pears, just loves this recipe!

6 cups Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1-1/2 teaspoons ground cinnamon, divided
1/3 cup whole grain flour
1/2 cup packed brown sugar or SUCANAT
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts

Preheat oven to 375.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Measure flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a small bowl or food processor, mix until combined. Add chilled butter; pulse the food processor or mix with a pastry blender until the mixture resembles coarse meal. Add oats and walnuts; Mix again.. Sprinkle flour/nut mixture evenly over pear mixture.

Bake at 375 for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. Yield: 8 servings

Urban Homemaker


A very simple and elegant main dish for Sunday or company dinners. Serve with Brown Rice Pilaf, green salad, and steamed broccoli, carrots, and cauliflower mix.

In a plastic bag, mix together:

1/2 C whole wheat flour
3/4 tsp. salt
1/4-1/2 tsp. cayenne papper (optional)

Preheat oven to 350. Oil a 9 X 13 inch baking dish with 2 TB of olive oil. Dip 3 pounds of cut up chicken in a little skim milk to moisen. Drop each piece into the mixture in the plastic bag and shake to coat well.

Arrange pieces evenly in the baking dish and bake for 35 minutes.

Meanwhile, combine:

1/2 Cup honey
1/3 Cup lemon juice
1 TB tamari or soy sauce
2 tsp. curry powder

Pour this mixture over the chicken and bake an additional 45 minutes or until done. Baste occasionally. Serves six. Double or triple as needed.

For more information, contact or call 1-80-552-7323 or visit

Urban Homemaker

Kung Pau Chicken

Don't be intimidated by the ingredients list, this goes together easily and quickly. This recipe was inspired by my daughter's trip to China.

12 oz. 3-4 boneless skinless chicken breasts
4 TB peanut or corn oil
2 dried red chilies, seeded and cut into pieces *
2 cloves garlic, peeled and diagonally sliced
4-6 slices fresh ginger root
1 TB dry cooking sherry
3 green onions, cut into small rounds
2 oz roasted peanuts

1/3 tsp. salt
2 tsp. soy sauce ( I use Bragg's Liquid Aminos)
2 tsp. sherry
1 tsp. cornstarch
1 TB egg white, slightly beaten

1 TB soy sauce
1 or 2 TB chili sauce with garlic (Chinese section of the grocery store.)
2 tsp. sugar
1 1/2 tsp. cornstarch
6 TB chicken stock or water


1. Cut the chicken into thin strips. Best to cut the chicken when it is slightly frozen, if possible. Cut the strips into cubes about 1/2 inch square. Put into a medium bowl.

2. Prepare the marinade. Add to the chicken, mix well, and let marinate for 15-30 minutes or longer if refrigerated.

3. Prepare the sauce in a small bowl.

4. Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chili, stir, then add the garlic and ginger and stir to release the aroma, just for 10-15 seconds at most. Add the chicken, stir fry it. Sliding the wok scoop to the bottom of the wok, turn and toss for a minute of two. Splash in the sherry around the side of the wok, stirring and tossing continuously until cooked, just a minute or two. Add the scallions and continue to stir for another 30 seconds.

5. Add the well-stirred sauce to the wok. Continue to stir while it thickens.

6. Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve with steamed, sticky rice and chopsticks in small bowls.

*This recipe will be quite hot as written, reduce the red chili to cut the heat. We liked it this way.

Urban Homemaker

Lacto-Fermented Salsa


A Perfect way to use the bounty of the Fall Harvest of Tomatoes!  Makes one quart, double, or quadruple if you have lots of tomatoes and peppers.
Does not require canning! Let your nose be your guide.

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and minced (optional)
1 bunch cilantro, chopped
1 tsp dried oregano
juice of 2 lemons
1 TB sea salt
4 TB whey, if not available, use an additional 1 TB salt
1/4 cup filtered water.

Peel tomatoes, cut along the "equator" of the tomato, sqeeze out the seeds. Dice up tomatoes, and combine with all the other ingredients, and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or large spoon, adding more water if necessary to cover the vegetables. The top of the salsa mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Make several jars if you have plenty of tomatoes, as this salsa is wonderful. The same Salsa can be made using canned tomatoes in the winter time.

Urban Homemaker

Microwave Peanut Brittle - Fun Recipe for Doing with Children

My children have made this recipe, with supervision, for holiday gifts for years, and the recipients always ask for more.

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/2 tsp. salt
1 tsp. butter
1 tsp. vanilla extract
1 tsp. baking soda

Stir together peanuts, sugar, syrup, and salt in a 1-1/2 quart casserole or batter bowl. Place in microwave oven and cook 7-9 minutes, stirring well, after 4 minutes. Color should turn a pale yellow-brown.Add butter and vanilla to syrup, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and stir as quickly as possible until light and foamy. Pour mixture onto lightly greased cookie sheet, let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

NOTE: If roasted salted peanuts are used, omit salt and add peanuts after first 4 minutes of cooking.

Urban Homemaker

Peppy Pizza Pasta

This is a real family favorite at our house!

1 # Turkey Italian Sausage or equivalent (turkey sausage lowers the fat grams significantly)
1 Cup onion, chopped
2-3 C. elbow macaroni (whole grain is best), cooked
3 oz. turkey pepperoni, diced or sliced or equivalent
28 oz. pasta sauce
4 oz. can sliced mushrooms, opt
2 oz can ripe olives, sliced, opt.
8 oz double pizza cheese or mozzarella

Brown sausage and onions, drain. In a bowl, combine all ingredients
except cheese. Pour into 13 X 9" baking dish. Sprinkle cheese
on top. Cover and bake at 350 degrees for 45 minutes. Uncover,
bake 5-10 minutes longer or until cheese melts. Serves 6. Double
or triple and freeze extra batches for future meals.

For questions about this and other recipes please contact me at or call 1-800-552-7323.

Urban Homemaker
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