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For many years now, I've shared recipes with friends on every continent. Today, while preparing a recipe for snail mail, it occurred to me to create a journal of recipes to share with all my online friends.

Adding new recipes will be a slow process, TIME ya know.. If you take a recipe and/or try it, PLEASE leave a comment and let me know what you think....OK?

IF you have a recipe, great hint or idea on how to save $$ in the kitchen or a shortcut .... please, let me know.

OK, we'll see how this goes and give this a try.

Bon Appetit,
Gloria

09 April 2007 {Monday}


My Family's Favorite RICE PUDDING

2 well-beaten eggs
1 cup sugar
1/4 t. salt
2 cups milk, scalded
1 1/2-2 cups Rice, cooked
1 cup plumped Raisins
dash Cinnamon
dash Nutmeg
Preheat oven to 325*F
Combine eggs, sugar & salt*, mixing well. Gradually add scalded milk. Add Rice**, Raisins***, Vanilla****, Cinnamon & Nutmeg. Stir well.
Pour into a greased 1-qt. Pyrex casserole {I use a square one}. Set in a shallow pan {I use a small cookie sheet}; Pour hot water in shallow pan. Bake 1 1/2 hours or until done. Remove from oven and allow to cool. Keep left-overs covered in Refrigerator.

**Rice--I always cook more rice than needed so a Rice Pudding can be made the next day or two.
Cold, left-over Rice is excellent for many uses:
1. Rice Pudding
2. Broccolli-Rice-Cheese Casserole
3. Cheese Rice
a. w/Variations
*Salt--IF using left-over Rice, OMIT Salt
***Raisins--Add Raisins to a bowl FIRST when assembling your ingredients, pour scalding hot water to cover, let sit till ready to use, then, drain in colender before adding to Rice mixture.
****Vanilla--Who measures Vanilla?
^^^^^^^^^^^^^^^^^^^
Hint: If you like a less custardie Rice Pudding like we do, increase the amount of Rice! More Rice requires additional sugar, too.

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Another entry for today...

We had a magnificent supper tonight and I would like to share with you!
As most of you know, since last July we've been living in a beautiful new home {that hubby built} in NWArkansas. It's a lovely area BUT none of the grocery stores carry Angus beef. I do NOT buy anything but Angus!! So, when Bill and our oldest son, David, went to our place in Missouri to cut grass last Saturday, they stopped by my favorite butcher's {at Table Rock bridge in Kimberling City} and brought back some great cuts of beef.

Tonight's menu was:
Strawberry-Banana Jello Salad+
Pot Roast w/Carrots & Turnips* Gravy
Oven Baked Parsleyed Potatoes* English Peas
Rolls Butter
Iced Tea
Strawberry Shortcake*

+Strawberry-Banana Jello--check later for recipe

*Pot Roast w/Carrots & Turnips

A good grade of beef, preferrably Angus. I used for tonight a 4# Angus Chuck Roast, very little extra fat. Wash & drain on paper towels. Pierce half way through with a fork. Sprinkle liberally with Adolph's unseasoned Meat Tenderizer. In a skillet to fit roast, melt 1 stick margarine. Brown roast in med. high skillet on all sides. When brown, transfer roast to Roaster or oven-proof Dutch Oven. Placed 2-4 peeled Purple top Turnips that have been quartered around roast. Peel & julliene 1# carrots. Place all around and on top of roast. Cover and place in 350* F oven for 45-60 minutes. Then, mix one envelope Lipton's dry Onion Soup mix with 2 cups very hot water, stir and GENTLY pour around roast, covering to 1-inch of top of roast. Cover and continue baking till done.
{I cook our meat DONE. This roast cooked 4 hours from start to finish}
Around the last hour of baking check to see if more water is needed....keep the water level to within 1-" from top of roast. Sprinkle with Lea n Perrin then liberally with Lawry's Seasoned Pepper. When done, pour broth into bowl or pitcher. Keep uncovered roast in oven while making gravy.
GRAVY:
In skillet you seared the roast in [make sure there's no liquid] melt 1 stick margarine, stir in enough flour to make a Roux, sprinkle w/seasoned pepper and cook till done & browned. Then, stir in broth from roast till desired consistency. A delicious gravy. NO SALT NEEDED!

*Oven Baked Parsleyed Potatoes--Peel desired white potatoes. I allow 2 per person and then some to have sliced American Fries for breakfast later in week. Place whole, peeled potatoe in casserole. Sprinkle with salt, seasoned pepper and crushed dry parsley. Slice 1 1/2-2 sticks margarine over potatoes, cover and place beside roast at 350*F 2 hours before roast is done. One hour before finish time, uncover and continue baking. Check closely the last 30 minutes so they don't burn. DELICIOUS!

*Strawberry Shortcake--Clean, slice fresh berries into bowl, sprinkle sugar over entirety & let sit. When ready to serve, slice frozen pound cake, dip generous serving of sweetened strawberries over cake, place several dips of Vanilla Ice Cream or Whipped Cream on top. ENJOY!!
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