Ingredients

Rumbi Bowls

8 carrots, peeled and grated

***Sauce
1 yellow squash, cubed
3 3/4 c. Mr. Yoshidas Teriyaki Sauce
1 zucchini, cubed
7 tsp. chili garlic sauce (in the Asian
6 celery stalks, sliced
section of the grocery store)
2 c. chopped broccoli florets
4 c. chicken, grilled and cut into bite-sized cubes5 tsp. soy sauce
**Rumbi Rice Ingredients (Below)
1 tsp. salt
4 c. long grain white rice
1 tsp. brown sugar
5 c. water
5 tsp. fresh ginger (grated)
2 (14oz) cans coconut milk
5 Tbs. cornstarch
5 Tbsp. sugar
10 Tbsp. cold water
2 can red beans, drained and rinsed

Directions

Shopping List
8 carrots,
1 yellow squash
1 zucchini
Celery
Broccoli Florets
Chicken
White Rice
2 cans Coconut Milk
5 Tbsp. Sugar
2 can Red Beans
Mr. Yoshidas Teriyaki Sauce
Chili garlic sauce
Soy sauce
Brown Sugar
Fresh Ginger
Cornstarch

**Combine water, coconut milk, beans and sugar in a large pot. When pot is boiling, stir in rice and return to a boil. Cover, reduce heat to
low, and simmer 20 minutes, until rice is tender. Fluff with a large serving spoon and remove from heat.
***Combine Yoshidas, soy sauce, garlic sauce, ginger, salt, and brown sugar in a medum saucepan. Bring to a boil and then reduce to a
simmer. Combine cornstarch and cold water in a seperate bowl. SLOWLY add to sauce for thickening. Keep it on the heat, and keep stirring,
and allow it to simmer until sauce thickens.
Heat 2 Tbs. vegetable oil in a large skillet over medium-high heat. Add celery, zucchini, and yellow squash. Saute vegetables until
tender-crisp. (About 1-2 minutes). Steam broccoli and carrots until they are tender crisp. (Between 6 8 minutes). Serve over Hawaiian
Coconut Rice and top with diced grilled chicken. Drizzle Spicy Hawaiian Teriyaki Sauce drizzled over the top.

Creamy Mushroom Rice & Pork Chops

Ingredients
2 1/2 cups Water
1 tbsp Butter
1 cup White Rice
1 can Condensed Cream of
Mushroom Soup
4 Pork Chops
2 cups Milk

Shopping List
Butter
White Rice
1 can Cream of
Mushroom Soup
Pork Chops
2 cups Milk

Ingredients
Spaghetti Noodles
Hunts Tomato Sauce
Ground Beef
Salt Pepper

Spaghetti
Butter
Garlic
French Bread
Parsley

Shopping List
Spaghetti Noodles
Hunts Tomato Sauce
Ground Beef
Salt Pepper
Butter
Garlic
Bread
Parsley (dried or fresh)

Directions
Choose your own quantities. Cook pasta as directed. Brown the beef then add tomato sauce.
Slice french bread in half length wise, spread the tops with butter and sprinkle with minced
garlic or garlic powder and dried parsley.

Super Cheese Sandwiches with Tomato Soup

Ingredients
Sliced Bread (2 slices per serving) Canned Tomato Soup
Cream Cheese
Cheddar Cheese
Monterey Jack Cheese
Garlic Butter

Shopping List
Sliced Bread
Cream Cheese
Cheddar Cheese
Monterey Jack Cheese
Garlic Butter
Canned Tomato Soup

Directions

Directions

Cook rice as usual (rice, water, butter) Mix 1/2 can soup with 1 cup milk. Mix into rice.
Spread across bottom of 9X9 pyrex dish. Place chops on top of rice. Mix remaining 1/2 can
of soup with milk and pour over chops and rice. Place in oven at 350 for 1 hour. Cover dish
the first 45 minutes, uncover for the last 15.
Number of Servings: 4

Choose your own quantities. Prepare soup as directed.

Butter the bread with garlic butter (or plain butter with garlic powder lightly sprinkled on top)
Then spread the cream cheese, and place the other cheeses on the inside of the sandwich.
Warm them on a griddle until the outside is lightly browned and the cheese is all melted.
Dip the sandwiches in the soup as you eat!