Fruited Rice Pudding

Fruited Rice Pudding

4 c Skim milk 1/4 ts Ground cimmamon 1/4 c Plus 1 Tbsp brown sugar 1/4 ts Salt 1/2 c Long grain rice 1 Egg yolk, at room Temperature 1 ts Vanilla 1 lb Nectarines and/or plums, Pitted and diced Makes 6 servings In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to boiling. Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or until rice is tender. Stir occasionally. In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly. Cook, stirring constantly, 5 minutes or until mixture thickens. Remove saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice with plastic wrap. Chill until ready to serve. Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15 minutes. Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining fruit on the side, if desired. Womans World From the collection of Jim Vorheis

I do not wish to kill nor to be killed, but I can foresee circumstances in which these things would be by me unavoidable. — Henry David Thoreau

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kneel down bread - navajo tamales

kneel down bread - navajo tamales

Kneel Down Bread (Navajo Tamales)

7 ears fresh corn
2 tablespoons lard or shortening
1 cup water
Salt, to taste

Preheat oven to 350 degrees F.

Scrape corn kernels from cob with a sharp knife, reserving husks.

Grind kernels in a blender and transfer to a bowl. Add lard or shortening and water to make a paste. Divide the mixture equally into seven husks. Tie husks at both ends, then gently bend husks in half and tie again. Wrap husks in aluminum foil and bake for 1 hour or until firm to the touch.

Most people who succeed n the face of seemingly impossible conditions are people who simply don know how to quit. — Dr. Robert Schuller

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Marvin The Martian recipe

Marvin The Martian recipe

Ingredients

• 1 oz cherry brandy
  8 oz Mountain Dew citrus soda
  
  
  

Pour the cherry-flavored brandy into a collins glass half-filled with ice. Add the Mountain Dew, and serve.

It is the duty of every citizen according to his best capacities to give validity to his convictions in political affairs. — Albert Einstein

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Ginger-Tofu Dressing

Ginger-Tofu Dressing

————————-FROM ESTELLA DOLL (NXXS13B————————- 1/2 ts Ginger, finely grated 8 oz Soft tofu 1 ts Sea salt (coarse salt) 1/4 c -Water 1 tb Sesame oil 2 tb Brown rice vinegar Grate the ginger very fine. Combine all in a blender and puree until creamy. Source Unknown, Formatted for MM by Elayne Caldwell

Nothing recedes like success. — Walter Winchell

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Tortilla Soup Ii

Tortilla Soup Ii

3 lb Chicken pieces 16 c Water 1 t Celery seed 1 t Black peppercorns 2 Garlic cloves, peeled 1 lb Tomatoes (canned), -whole, peeled (do not -drain; reserve the liquid) 1 Onion, cut into -1/2-inch pieces 1 Green pepper, cut into -1/2-inch pieces 3 Sprigs fresh cilantro 1/2 t Cumin, ground 1/4 t Cayenne or chili powder 1/4 t Ground white pepper 1 Garlic clove, minced 10 oz Corn, frozen 4 Green onions, -coarsely chopped Salt 1 c Rice, cooked (cook about -3 oz of raw rice to get -that much cooked rice) 2 t Parsley, minced 4 oz Tortilla chips 1/2 lb Cheddar cheese, grated Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes. Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through. Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese. NOTES: * A spicy soup with cheese, tomatoes and corn — This is a recipe from Salmagundi, a San Francisco soup restaurant chain. * I usually make this with leftover chicken. You don actually need a whole chicken worth, even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid. : Difficulty: easy. : Time: 2 hours, most of it simmering. : Precision: approximate measurement OK. : Vicki ODay : Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust

I know how men in exile feed on dreams of hope. — Aeschylus

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louisiana style lil smokies

louisiana style lil smokies

Louisiana Style Lil Smokies

Servings: 6

5 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice

Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.

Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.

Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.

Serve over rice, if desired.

Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18

Automatic simply means that you can repair it yourself. — Frank Capra

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Creamy Tuna Rice

Creamy Tuna Rice

1 c Water 1/2 c Milk 1/2 t Dill weed (opt) 1/4 t Salt 6 sl Process American cheese 1 1/2 c MINUTE Original Rice or -MINUTE Premium Long Grain -Rice, uncooked 1 cn STARKIST Tuna, drained 2 T Chopped fresh parsley (opt) Bring water, milk, dill and salt to boil in medium saucepan on medium heat. Add cheese; cook and stir until cheese is melted. Stir in MINUTE Rice, STARKIST Tuna and parsley; cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir.

I have never made but one prayer to God, a very short one O Lord, make my enemies ridiculous. And God granted it. — Francois Marie Arouet Voltaire

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krumkake

krumkake

Krumkake (Norway)

5 cardamom seed pods
2 eggs, beaten
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Dash of nutmeg
1/4 cup butter
1 cup sifted flour

Crush cardamom seeds after removing from pods. Gradually add sugar to beaten eggs and beat until fluffy.

Add cream, vanilla extract, cardamom, nutmeg and half of the butter. Beat until blended. Add flour and mix until smooth. Add remaining butter and mix well.

Place 1 level tablespoon of batter in center of preheated krumkake pan. Close lid and cook until lower side of cookie is light brown, about 3 minutes.

Remove cookie from upper half of iron with a spatula. Roll while still hot around the handle of a wooden cooking spoon. Cool.

Store in airtight metal containers. Serve plain or fill with whipped cream just before serving. Makes 2 dozen cookies.

NOTE: Krumkake pans can be purchased in specialty cookware stores.

…The electoral franchise has been conferred upon the Negroes in almost all the states in which slavery has been abolished, but if they come forward to vote, their lives are in danger… The same schools do not receive the children of the black and of the European. In the theaters gold cannot procure a seat for the servile race beside their former masters in the hospitals they lie apart… Not only is slavery prohibited in Ohio, but no free Negroes are allowed to enter the territory of that state or to hold property in it. — Alexis Charles Henri Clrel de Tocqueville

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chicken dressing

chicken dressing

Chicken Dressing

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 cup diced potatoes
1/2 cup margarine
1 large loaf dried bread, cut into cubes
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup chicken broth
2 cups finely chopped chicken, cooked

Saut? vegetables in margarine until vegetables are tender. Add remaining ingredients to vegetable mixture and mix thoroughly, adding more broth if necessary. Bake 35-45 minutes at 350 degrees F.

Friendship is…the sort of love one can imagine between angels. — Clive Staples Lewis

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coconut curry chicken

coconut curry chicken

Coconut Curry Chicken

Source: Food & Wine magazine - December 2000

You can make the dish ahead, and refrigerate for up to two days.

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken
    breasts, cut into 1-inch pieces
Salt
1/4 cup vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground coriander
1 tablespoon curry powder
1 medium onion, thinly sliced
1 teaspoon finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tablespoons chopped cilantro

Preheat the oven to 350 degrees F.

Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.

Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.

Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.

Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the cilantro and cashews and serve.

Makes 4 servings.

Lord, make me an instrument of your peace where there is hatred, let me sow love where there is injury, pardon where there is doubt, faith where there is despair, hope where there is darkness, light and where there is sadness, joy. — Unknown

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