Cooking
Cranky Style part four
Because apparently
there are not enough cook books in this world, books by kooks, cooks, crooks
and chicks with looks, I am contemplating adding one more…a cook book by a
crank, “Cooking Cranky Style.” A book of Cranky recipes. Meals that are quick, easy, need no special
ingredients and are tasty. Food that is not special, but that anyone
can make. Simple stuff that can be whipped together without extensive
shopping, planning and measuring. Meals that are easy clean ups.
Part 4
Crank-a-roni a Jerseylicious treat
OK, is this just a
copy of the San Francisco treat?
Why yes, yes, it is.
The difference is you
don’t always have a box of rice-a-roni when you want it, and a box to serve
four costs $3.00. The ingredients for Crank-a-roni
are in your cupboard and a serving for 4 will cost about eighty cents (not
counting the wine)
Ingredients:
Several globs of butter
Fifteen strands of thin spaghetti
Two cups of rice (minute rice will do)
One beef or chicken bouillon cube
Salt
Pepper
Season salt
2 glasses of Merlot
1. Break the spaghetti into ¾ inch pieces.
2. Melt one glob of butter in a pan.
3. Add the spaghetti pieces and the rice to the medium heat pan and
stir.
4. Add another glob of butter and continue to stir until the “roni”
is toasted.
5. Pour a large glass of Merlot and sip generously while stirring.
6. When the “roni” and the rice are toasted, add 2 cups of water and turn up the heat.
7. Add broken-up-bouillon cube, pinch of salt, five seconds of fine pepper
grinding and four healthy shakes of season salt and stir to a rapid boil.
8. Turn heat to simmer and cover. Stir occasionally and heat for 4 or 5 minutes till water is absorbed and or evaporated.
9. Try a spoonful and continue on simmer if too moist (you will know)
10. Finish the large glass of Merlot
Plate your crank-a-roni as a side to chicken or steak
Pour the second glass of merlot
Eat, drink and enjoy…you just saved $2.20!
Hhhmm.. I've got a freezer full of elk, will it go with that?
ReplyDeleteSure, use a beef bouillon cube and Merlot goes well with elk.
DeleteSeems like a lot of salt. This would be one of those make as directed first time then adjust to suit next time meals.
ReplyDelete
ReplyDeleteThe only trouble is ... I don't like Merlot.
The addition of two glasses of wine is a brilliant addition to most any recipe.
ReplyDeleteDefinitely doable.
ReplyDeleteThis looks doable, tasty and I love how you measure butter. I can't do wine, which makes all things better as a side, but am thinking of adding raisins and toasted almonds to the mix. We will see.
ReplyDeleteI can do the Merlot part. Very well.
ReplyDeleteHave a fabulous day, Joe. ☺
This sounds yummy; I may try it tonight!!
ReplyDeleteI honestly never thought to do this. Great idea!
ReplyDeleteNext time someone here wants 'roni, this is what s/he is getting!
ReplyDeleteI have to say, as a San Franciscan I've never seen a copycat recipe for rice-a-roni. I totally have to try this. I grew up on rice a roni- my mom loved it. It's one of my go to "comfort foods".
ReplyDeleteHey, I can get it for as low as .89 a box. Want me to send you some?
This does look tasty, and it's something I know Id enjoy.
ReplyDeleteI especially like that the recipe includes the 2 glasses of Merlot! So very simple but sounds delicious!
ReplyDeletebetty
I hope your Cranky Cookbook is a ring binder kind of book. I would put this recipe near the back. Not saying it isn't tasty, but it's not my taste. I don't have rice or bullion or Merlot in the house. I'm not particularly crazy about Rice-A-Roni, either, and this seems like a lot of work.
ReplyDeleteOther than that, this sounds like a great recipe for your proposed cookbook!
That looks Bama-licious.
ReplyDeleteI probably could take the Merlot and substitute all the other ingredients with a veggie burger and a bun. Maybe add mustard and a pickle. My kind of cooking!
ReplyDeletesounds like a good idea Joe!
ReplyDeleteenjoyed way of sharing particularly