Next Day Rice Pudding

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cooked rice
half and half
raisins
sugar, to taste
ground cinnamon, fresh raspberries or seedless grapes

Heat rice in a microwave or in a double boiler with some raisins and sugar
to taste. When hot, gradually stir in half and half until rice has absorbed
some and is warm and creamy. Taste for sweetness and dust with a sprinkling
of ground cinnamon, raspberries or sliced seedless fresh grapes.

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Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
Categories: cakes
Yield: 8 servings

————————————CAKE————————————
2 c flour; unbleached
2 c sugar
1/2 lb butter
2 tb cocoa; unsweetened
1 c pepsi
1/2 c buttermilk
2 eggs; large, beaten
1 ts baking soda
1 ts vanilla extract
1 1/2 c marshmallows; miniature

———————————-FROSTING———————————-
6 tb butter
1 c brown sugar; dark, packed
2/3 c peanut butter
1/4 c milk
2/3 c peanuts; chopped

CAKE:

Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan.
Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi.
Pour over flour and sugar mixture, and stir until well blended. Add
buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in
marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from
oven and frost while still warm.

FROSTING:

Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts.
Spread over warm cake. Place frosted cake under broiler about 4-inches
from heat source. Broil just a few seconds, or until topping starts to
bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

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Title: Drunken Tuna Dip
Categories: Appetizers, Cheese, Dips, Fish, Vegetables
Yield: 6 servings

1 1/2 tb Brandy
1 c Cream Cheese; Softened
1/4 c Sour Cream
1/4 c Mayonnaise
3/4 c Fresh Tuna; Flaked, OR
6 1/2 oz Tuna; Flaked, Well Drained
2 tb Green Onion; Minced, Use All
1 tb Lemon Juice
1/8 t Hot Sauce
1/8 t Salt

Beat the brandy and cream cheese to a smooth and creamy consistency.
Blend in the sour cream and mayonnaise. Mix in the tuna and green
onion, blending well. Add the remaining ingredients and blend until
almost smooth. May be served at room temperature or chilled.
Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese
Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks

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YELLOW BISCUIT

Recipe By : Southwestern Cookery cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
4 tablespoons shortening
1 egg, — beaten in cup

Fill the cup with milk. Add to the dry ingredients. Roll and cut. Fold
in half and butter. Let rise 1/2 hour and bake.
>From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. John
Floyd, Farley
Typed by Ethel Snyder
Date August 12, 1997

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Title: ACEITUNAS RELLENAS – STUFFED OLIVES
Categories: Appetizers, Mexican
Yield: 6 servings

7 1/2 oz Can Pitted Olives
3/4 oz Can Anchovy Fillets, Cut In
– Small Pieces
1 Can Chopped Pimentos
1 Clove Garlic, Mashed Or
– Pressed
1/3 c Wine Vinegar
1 tb Olive Oil
Oil From Anchovies
1/4 c Minced Parsley

Drain olives and stuff with the anchovy fillets.
Combine the other ingredients, except parsley; pour
over the olives and marinate over-night. Mix in
parsley half an hour before serving. If the idea of
stuffing the olives throws you, don’t do it. Simply
add the anchovies to the marinade and pour over the
olives. These will keep for a week or more if parsley
is added just before serving.

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PAD THAI – MIDSUMMER THAI DINNER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Seafood Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Broad rice noodles
2 tb Fish sauce
3 tb Lime juice
2 tb Sugar
1 tb Tomato ketchup
1/2 ts Red chili flakes
1/4 c Vegetable oil
1 tb Garlic — chopped
8 md Shrimp — peeled/deveined
8 oz Boneless chicken breast
– diced
2 Eggs — beaten
2 c Bean sprouts
3 Green onions — slivered
2 tb Toasted peanuts
—–GARNISH—–
Coriander sprigs
1 Lime — in 8 wedges
1/2 c Bean sprouts
Fresh chilies (optl)

A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish – you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a basis for
a stir fry of leftovers. Rice noodles are available at most ethnic Asian
and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.

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Title: Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
2. Mix in blender or beat
1/3 c Oil
3/4 ts Salt
1 c Water

Wheat Thins

1. Mix in larg mixing bowl

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet – not more than 1/8″
thick. Mark with knife for size crackers desired, but do not cut through.
Prick each cracker a few times with fork. Sprinkle lightly with salt or
onion salt, if desired.

5. Bake at 350ø until crisp and light brown, about 30 minutes.

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Title: Eggplant Dip
Categories: Diabetic, Appetizers, Low-fat/cal
Yield: 16 servings

1 md Eggplant; 1 tb Fresh lemon juice/vinegar;
3 md Green onions; finely chopped 1 tb Vegetable oil;
1 lg Tomato; peeled chopped 1/2 ts Salt;
1 sm Clove garlic; finely chopped 1/4 ts Freshly ground pepper;
1/2 Stalk celery; finely chopped

Eggplant dip is popular in many Mediterranean countries. In the West
it is often called poor man’s caviar. It’s good with raw vegetable
dippers or on crisp Melba toast.

Prick whole eggplant in several places with a fork. Place in a
baking pan and bake in 400 F oven for 30 minutes. Cool, peel and
chop finely. (A blender or food processor can be used but avoid
overprocessing. Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery. Add lemon juice,
vegetable oil, salt and freshly ground pepper. Cover tightly and
refrigerate for several hours to blend flavors.

2 tb – 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free
exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Dec 93.

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Title: Diabetic Bark Candy
Categories: Diabetic, Candies, Chocolate
Yield: 1 batch

1 lb Milkcote 1 c Crunchy cereal
-=OR=- Watermelon seeds
1 lb Whitecote chocolte -any other crunchy food

In the top of a double boiler, melt coating over hot, noit boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break into
pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle
1/93

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Title: Bubur Pulut Hitam (Black Rice Dessert)
Categories: Desserts, Rice, Malay
Yield: 4 servings

240 g Black glutinous rice
(washed drained)
60 g White glutinous rice (pulut)
(washed drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

Preparation: 15 minutes
Cooking: 1 hour

Put rice in pot with water and pandan leaves and bring to a boil. Reduce
heat to low, remove pandan leaves and simmer for 45 minutes until liquid
is thick. Add sugar and simmer for 10 minutes. Add salt and thickening.
Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Compiled by I. Chaudhary

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