Sunday, November 14, 2010

Pork Fried Rice and Old-fashioned Date Bars

Pork Fried Rice
Cook 1 cup white rice according to package instructions (we've also used brown rice).

In a wok, or large, shallow skillet, stir-fry:
1 Tablespoon Canola Oil
2 teaspoons Garlic, minced
6 Green Onions, finely sliced (you can use 1/4 cup finely diced regular onion)
3 ribs celery, sliced in thin pieces horizontally

When vegetables begin to soften, add:
2 more Tablespoons Canola Oil
Cooked rice
Stir constantly until rice begins to brown

Stir in:
1 cup frozen Peas
1 1/2 cups diced cooked pork - we used leftover meat from George Ann's Pork Loin (you can use cooked chicken, shrimp, or beef instead)
2 teaspoons Soy Sauce
1/2 teaspoon ground Black Pepper
Continue stirring until peas are cooked and pork is heated through.

Whisk 2 eggs in a small bowl.
Create a well in the middle of the rice, and pour the eggs in.
Scramble eggs, and work rice in gradually until fully mixed.

Old-fashioned Date Bars
I had a hard time finding a recipe for these old-fashioned treats that I remember from when I was a kid.  They used to be so popular that that several mixes were available at the grocery store, including on from Betty Crocker.  I created this recipe by cobbling together a few other recipes and from my memory.

Preheat the oven to 350 degrees.

For the Date Filling:
In a small saucepan, stir together:
1 cup Dates
2 Tablespoons Brown Sugar
1/2 cup Water
Pinch of salt

Cook over low heat, stirring constantly until filling bubbles and thickens.
Remove from heat.

For the crumb:
In a large bowl, stir together:
1 cup Flour
2/3 cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Cut 1 stick Butter into Tablespoon-sized pieces.
Cut into Flour mixture with a pastry cutter.

Add 1 cup Oats, and blend throughly.

Place 2/3 crumb mixture into a 9 x 9 inch baking pan.
Press evenly into place with your hand.
Coat with Date filling, speading with a rubber spatula to evenly distribute.
Evenly spread remaining crumb over the top of the date filling
Bake for 25 minutes until golden brown.
Allow to cool for about 1/2 hour, then cut into bars.


Braveheart in the garden


  1. The rice and bars both look delicious! I just bought a whole bunch of dates - I might give these a try. Braveheart is so handsome! I hope he'll like living at the beach!

  2. Hi, Reeni! You can come stay with us when you come to LA on your book tour - or television debut! XO

  3. The date bars look lovely. They sure are a crowd pleaser. I am adding this to my 'to make' recipe list.


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