TZUTC: -0700   
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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   DD> You may want to alter that statement form combined to individually.   
   DD> Check the square miles/kilometers of each continent and you'll see   
   DD> what I mean.   
      
   Woops, i left out the word "almost"!   
      
   https://realcountrysizes.com/true-size-of-africa/   
      
   DD> This is *American* cuisine. I entered this recipe in Taste of Home's   
   DD> Crockpot Recipes contest. If I win I'll be surprised ... and U$500   
   DD> richer.   
      
   Good luck!  I remember my grandma making pot roast with cloves of garlic   
   embedded while it baked.  I loved the baked home grown carrots and   
   parsnips soaking up all that savory flavor.   
      
   Here's a recipe from Taste of Home's All American Recipes collection:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Texas Pecan Rice   
    Categories: Mexican, Pork, Rice   
         Yield: 10 Servings   
       
       1/2 c  Unsalted butter; cubed   
     1 1/2 c  Fresh mushrooms; sliced   
         3    Green onions; sliced   
         2 c  Long grain brown rice;   
              - uncooked   
         1 l  Garlic; minced   
     1 1/2 c  Pecans; toasted, chopped   
       1/2 ts Salt   
       1/2 ts Dried thyme   
       1/2 ts Pepper   
       1/4 ts Ground cumin   
    31 1/2 oz Condensed beef consomme   
              - (3 cans); undiluted   
     2 1/4 c  Sater   
         5 sl Bacon; cooked and crumbled   
              Pecan halves; toasted   
              - (optional)   
       
     Preparation time: 30 minutes   
     Cooking time: 60 minutes   
        
     For a special holiday side dish, I dressed up an old recipe to give   
     it a little more Texas character. Everyone loved the savory flavor   
     and crunchy pecans. --Joan Hallford, North Richland Hills, TX   
        
     Preheat oven to 400?F. In a Dutch oven, heat butter over medium-high   
     heat. Add mushrooms and green onions; cook and stir until tender, 3   
     to 5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in   
     pecans, salt, thyme, pepper, and cumin. Add consomme and water; bring   
     to a boil.   
        
     Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4   
     hours. Transfer to a serving bowl. Top with bacon and, if desired,   
     pecan halves.   
        
     Recipe by Joan Hallford   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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