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Food
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Kitchen Mailbox Countdown to Dinner Dining
Cooking with Kids: Rachael Rogers

Thursday, March 02, 2000

Correction/Clarification (Published March 4, 2000): In Thursday's Cooking with Kids column, the name of Rachael Rogers' father was incorrect. His name is Thomas Rogers.

Age: 11

Family: Thomas Rogers, father. Pauline Pittler, grandmother

Community: Swissvale

School: Dickson Intermediate in Swissvale

Hobbies: Playing video games, watching wrestling and playing basketball

Favorite food to cook: Meatloaf

Favorite food to eat: Burger King fries

Favorite TV show: "Pokemon"

What she wants to be when she grows up: She's wanted to be a teacher since first grade because she had such a great first-grade teacher.

Kitchen tips: Clean up after yourself

Burnt Buttered Rice

Cooking is something Rachael and her grandmother both love to do. We could tell Rachael knows her way around the kitchen. She said she reads her grandma's recipes and sometimes makes changes to see how it will taste. This recipe is one of the family's favorites, and Rachael said she makes it at least once a week.

2 tablespoons butter
1 1/2 cups cooked rice
1 large cooked carrot, diced in cubes

1/2 cup sweet sugar baby peas (we used frozen, which we cooked just enough to thaw, but canned can also be used)

Smidgen of garlic pepper Salt to taste

Brown butter in saucepan until very dark. Pour over cooked rice. Fluff with a fork. Add the diced carrots and peas, stirring lightly. Season. Serve hot.

Testers' note: Our 12-year-old was able to do this recipe with virtually no assistance and the result was a great side dish that has a definite future on our table. Since Rachael and Pauline "cook by looks," neither was sure how much butter they use, but Pauline thought it was a half a stick. That was too much. We retested and found 2 tablespoons was just about right. Even less would still lend a nice flavor and cut the fat further. Also, if using leftover rice, as we did, heat it up first or the dish is too cold.


To submit a recipe to Cooking with Kids, please send the recipe, along with the name of the child, a head shot (preferably a school picture), and a telephone number where the child can be contacted to: Cooking with Kids, c/o Kelly Burgess, Post-Gazette Food, 34 Blvd of the Allies, Pittsburgh 15222. Questions? Call Kelly at 724- 443-2362 or Suzanne Martinson, 412-263-1760.



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