|
 |
 |
Mary Bonsall’s OLD FASHIONED RICE PUDDING
3 1/2 cups soymilk (or regular milk)
1/2 cup uncooked Jasmin rice
2 teaspoons vanilla extract
In a large saucepan combine milk, rice, sugar, and salt. Bring to a boil over medium heat, stirring constantly.
Pour into a greased 1 and 1/2 quart baking dish; cover and bake at 325 degrees for 45 minutes, stirring every 15 minutes.
Add raisins and vanilla; cover and bake for 15 more minutes.
Sprinkle with cinnamon. Serve warmed or chilled.
|
|
Note from Joe:
Mary serves this warm with ice cream—vanilla for her, chocolate for me. It is a low fat dish, except for the ice cream!!
Mary's mom ALWAYS made it, and I have ALWAYS loved rice pudding. I used to get it at diners up north. THIS is better!!!! |
|
Norah Lee Allen’s Strawberry Christmas Salad
Mix up a large box of Strawberry Jell-O in a long Pyrex dish and let it almost completely gel.
Stir in pecan pieces, pineapple tidbits that have been drained, fresh sliced (or thawed frozen) strawberries, a cup of drained and diced mandarin oranges, and a cup of cooked or canned cranberries. Add a small container of sour cream. Stir well. Smooth the top and cover. Sprinkle extra pecan pieces on top to garnish.
Place in the refrigerator until time to serve.
|
|
|
|
