Crockpot Rice Pudding with Fruit

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Crockpot Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 gallon milk — * see note
1 cup rice
1 cup sugar
3 tablespoons margarine — solid
1/4 teaspoon salt — optional
1 teaspoon vanilla extract
1/2 cup dried apricots OR peaches — minced
1/4 teaspoon ground cinnamon

* Use half nonfat and half whole milk, or all nonfat for lower fat content.

Substitute canned milk for the regular milk for a very rich flavor.
The cooking time will
vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it cooks the
thicker it will
be.
It is important to have the dried apricots minced. Put all
ingredients into crockpot. Stir
to blend well. Cover and cook on high 1-1/2 hours, stir once after about 1
hour. Or, cook
on high for the first 30 minutes, turn to low and cook as long as you
desire. Check after
the first 2 hours of low cooking and stir. If rice is not absorbing the
milk quickly enough,
turn the crockpot up to high again. Keep cover on at all times.

Crockpot temperatures vary widely among different brands. Only
experimentation can
tell you the correct amount of time for cooking in your crockpot. Rarely
will a crockpot
recipe fail, though, as the long, slow cooking process does not require
precise timing.

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Nutr. Assoc. : 0 0 0 0 0 0 3137 0

CARAMEL APPLE PIE, QUICK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole 9 inch pie crust
10 whole Caramel candies — quartered
1/3 cup Flour
3 cups apples — unpeeled
— diced
2/3 cup Caramel ice cream topping
2 teaspoons Lemon juice
1/2 cup Pecans — chopped

In medium bowl, combine caramel pieces and flour. Add apples, caramel
topping and lemon juice; mix well.

Pour into crust; top with pecans.

Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool
before serving.

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3/4 c. vegetable oil
1 clove garlic, crushed
2 cups croutons
2 heads Romaine lettuce
1 head Boston lettuce
1 bunch watercress
3/4 c. grated parmesan cheese
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp ground black pepper
1/3 c lemon juice
2 eggs, slightly beaten
1 can anchovy fillets, drained

Pour oil into jar. Add garlic and cover. Let stand at least an hour.
Tear lettuce into large bowl. Sprinkle with cheese, salt, dry mustard
and pepper. Combine remaining ingredients and add to greens. Add
anchovy and croutons. Toss lightly until well mixed.

Red Chili Sauce

Recipe By : Holiday Celebrations
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Cuisine Sauces Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 dried ancho chili peppers
1/2 to 1 dried or canned chipotle chili pepper — optional
3 cups hot water
1/4 tesa dried oregano — crushed
2 cloves garlic — minced
3/4 teaspoon salt

Wash ancho chili peppers; pat dry. Roast, half at a time, in a heavy skillet
over medium heat until they become fragrant pliable, about 2 to 4 minutes,
turning once or twice. Remove from skillet. Cover with a damp towel and let
steam for 5 minutes. Cut off tops, open, and remove seeds.

Place ancho chili peppers and dried chipotle, if using, in a blender
container or food processor bowl. Add hot water and let stand about 5
minutes to soften. Add oregano, garlic, and salt. Cover and process at low
speed until nearly smooth. Press mixture through a sieve, discarding solids.
Transfer to a medium saucepan; bring to boiling. Reduce heat and simmer,
uncovered, for 15 to 20 minutes or until reduced to 2 1/2 cups.

Use on “Breakfast Burritos.”

Sauce can be frozen for up to 3 months.

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Date: Mon, 24 Oct 94 12:22:46 EDT
From: skill@qucis.queensu.ca (David Skillicorn)

begin{recipe}{Apple Cake}
begin{ingred}
item
hot fruit (apples, cherries)
end{ingred}
Pour into a casserole dish.
begin{ingred}
item
2 T sugar
item
2 egg whites
item
4 T boiling water
item
1 cup flour
item
1/2 tsp salt
item
1 1/2 tsp baking powder
end{ingred}
Add ingredients in order, mixing as you go. Pour over fruit and bake at 350
for about 30 minutes.
end{recipe}

Title: Christmas Eve 1996
Categories: Polkadot, Lisa, Menu, Holidays
Yield: 12 Servings

———————————–SNACKS———————————–
2 Granny’s punch 1 pk Fritos
1 l Coke 1 Famous Lipton
California Dip
1 pk Potato chips 1 Cheese, Crackers, Pepperoni
1 pk Pretzels

——————————HOT FINGER FOODS——————————
1 Sweet Sour Meatballs 1 Chicken Strips
1 Italian Chicken Pastry Bites 1 Something from Donna

———————————-DESSERT———————————-
Hot water various teas, 1 Peanut Butter Kiss Cookies
-coffees hot chocolates 1 Chocolate Mint Snow Tops
1 Chocolate Trifle 1 Pumpkin Bread

8 people for “Snacks” “Hot Finger Foods” and 12 people for
“Dessert.” Mom R. is bringing the Cheese, Crackers Pepperoni, the
Chicken Strips, and the Pumpkin Bread. Donna is bringing something.

SUNDAY
Take some lemonade and maraschino cherries, and combine in a small
freezer-safe container. Stick it in the freezer to use as ice for the
punch. Prepare the California Dip and keep refrigerated.

MONDAY
Prepare Chocolate Mint Snow Tops and Peanut Butter Kiss Cookies.
Form the meatballs, make meatball sauce, cut up pepper, and store
them in the fridge. Prepare the Chocolate Trifle.

TUESDAY, THE PARTY
Prepare Granny’s Punch at 2:30. Set out the “Snacks.” Company
arrives at 3:00. Reheat the meatballs, make the chicken in pastry at
around 4:00 or once everyone has arrived, followed by the bread,
chicken strips, and whatever Donna brings. Do gift-giving at around
5:30 or 6:00 when everyone is done eating. Have dessert at around 7:00
or when presents have all been exchanged.

Source: Lisa Clarke, Entered in Meal Master format by Lisa Clarke for
Christmas Eve 1996

The Chef’s Comments:
“Well, once again I am having my family over for Christmas Eve, and my
in-laws over later on for dessert. Unlike last year, though, I put
off planning the darn thing until yesterday 😉
Here’s the menu I’m hoping to make, followed by any recipes I haven’t
posted here before (if anyone wants any of the other ones, let me know
and I’ll post them, too).” – Lisa

From: Lisa
Date: 12-22-96 (12:22)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Title: ARTICHOKE DIP 1
Categories: Dips, Appetizers
Yield: 4 servings

1 c Parmesan cheese
1 c Mayonnaise
1 1/2 cn Artichoke hearts
1 x Garlic powder

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.

—–

Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Unsalted Butter — softened
1 Large Garlic Clove — put through press
1/2 Teaspoon Dried Dill Weed
1/4 Teaspoon Dried Thyme
2 Tablespoons Dried Parsley — minced
1 Tablespoon Dried Chives — minced
8 Ounces Cream Cheese — softened
3 Tablespoons Milk

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Title: RICE PILAF WITH APRICOTS, RAISINS AND PINE NUTS
Categories: Rice, Vegetarian
Yield: 6 servings

1/4 c Olive oil
1 1/2 c Rice, brown;long grain
1 pn Saffron strands; opt
1/2 c Apricots, dried;snipped into
-slivers
1/2 ea Cinnamon stick
8 ea Cloves
4 ea Cardamom pods; lightly
-crushed
-Salt pepper
3 c -Water
2 ea Onions; peeled sliced
1/3 c Raisins
1/2 c Pine nuts;or slivered
-almonds

———————————TO GARNISH———————————
Mint sprig

Heat half the oil in a heavy-bottomed saucepan. Add the rice and
saute for 5 minutes, stirring gently.
Add the saffron, if using, the apricots, spices, 1 teaspoon salt and
the water.
Bring to a boil, then cover tightly and leave to cook over very gentle
heat for 45 minutes. Then turn off the heat and leave covered.
Saute the onion in the remaining oil for 10 minutes, until softened
and lightly browned. Add to the rice, together with the raisins and
nuts. Check the seasonings and stir lightly with a fork. Garnish with
a mint sprig to serve.

—–

SUKIYAKI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Round steak
1/2 c Beef bouillon
2 t Soy sauce
1/4 lb Mushrooms, sliced
1/4 lb Spinach
3 T Peanut oil
3/4 c Celery, sliced
3/4 c Onion, sliced
1 x Rice, cooked

Cut steaks across grain into diagonal strips about 3-inches long.
Combine butter and soy sauce. Heat oil in a large skillet and brown
the meat. Add bouillon mixture and push meat to one side.
Add celery, mushrooms and onions; Cook and stir for about 4 minutes.
Add the spinach anc cook about 2 minute more.
Serve on rice.

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