Brown Rice Pudding -1

Recipe By : Kathy Bradshaw
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2 Cups Brown Rice — cooked
1/2 Cup Peanut Butter
1/3 Cup Honey
1 Tablespoon Cinnamon
2 Cups Milk
1/2 Cup Dates — chopped
1/2 Cup Raisins

Combine eggs, cooked rice, peanut butter, honey, and cinnamon;
stir in milk, raisins, dates. Turn into a 10x6x2 baking dish;
place first dish into a larger baking dish and add 1 inch water to
the larger pan. Bake 25 minutes at 350 stir mixture; bake another
25 minutes. or until a knife inserted in the center comes out clean.

Good topped with whipped cream and peanuts.

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QUINOA SALAD

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Vegetarian
Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Quinoa
3 c Water
1 Green bell pepper — chopped
1 Red bell pepper — chopped
1/4 c Scallion — chopped
1/4 c Red onion — chopped
1/4 c Dill, cilantro, or parsley
-finely chopped
1 Receipe Savory Salad Dressin
-or Honey-Vinegar dressing
Freshly ground pepper to tst

Rinse the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce
the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb
of your choice. Mix well. Add the cooked quinoa. Toss gently and add
dressing of your choice. Mix well. Add the cooked quinoa. Toss gently and
add dressing of your choice. Toss again and add pepper to taste. Cover and
chill for at least 2 hours before serving.

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SUMMER WALDORF RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Uncle Ben’s Converted Rice
2 qt Water
1 1/2 tb Salt
1 1/2 qt Whipped topping
1/2 c Sugar
1 qt Mayonnaise
1 qt Celery, sliced
5 lg Red apples, cored and
-coursely chopped
1 1/2 c Raisins
1 1/2 c Walnuts, coursely chopped
Cinnamon, to taste (opt)

1. Cook rice in water with salt according to package
directions. When
cooking is complete, transfer to shallow pan.
Cover and chill. 2. Fold whipped topping and sugar
into mayonnaise. 3. Fold topping mixture, celery,
apples, raisens and walnuts into
chilled rice. 4. Sprinkle with cinnamon before
serving, if desired. Measurements and timing are
designed only for Uncle Ben’s Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long
Grain Wild Rice Blend, and CONVERTED Brand Rice

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Watermelon Salad

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

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NOTES : If possible, use a fruity olive oil.

MELON GRAPE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cantaloupe — cubed
1 c Watermelon — cubed seeded
2 c Grapes — green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard — dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

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Title: PUMPKIN ROLL
Categories: Desserts
Yield: 6 servings

3 Eggs
1 c Sugar
2/3 c Mashed, cooked pumpkin
1 ts Lemon juice
3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 ts Ground cinnamon
1 ts Pumpkin pie spice
1/4 ts Ground nutmeg
1 c Chopped pecans [I used
-walnuts]
1 To 2 Tbsp powdered sugar
8 oz Pkg cream cheese, softened
1/3 c Butter or margarine,
-softened
1 c Sifted powdered sugar
1 ts Vanilla extract

FROM: Kim Smith (The Unicorn Dragon-Nashville, TN <>
(1:116/35))

Garnishes: Sweetened whipped cream, chopped pecans

Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.

Beat eggs in a large bowl at high speed with an electric mixer until
thick; gradually add sugar, and beat 5 additional minutes. Stir in
pumpkin and lemon juice.

Combine flour and next 5 ingredients; gradually stir into pumpkin
mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup
pecans, gently pressing into batter. Bake at 375 degrees for 12 to
15 minutes.

Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a
cloth towel. When cake is done, immediately loosen from sides of pan,
and turn cake out onto sugared towel. Starting at the narrow end,
roll up cake and towel together; let cake cool on a wire rack, seam
side down.

Beat cream cheese and butter in a large bowl at high speed with an
electric mixer; gradually add 1 cup powdered sugar and vanilla,
beating until blended.

Unroll cake; spread with cream cheese mixture, and carefully reroll.
Place cake on plate, seam side down. Garnish with whipped cream or
pecans if desired. Yield: 10 servings

Contributed by Marie Harris of Sevierville, TN Source: Southern
Living, December 1991

MMMMM

Frozen Cherry Ice Cream Bars

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 10 Preparation Time :0:10
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
1/4 c walnuts — chopped
1 tbsp oil
2 tsps granulated sugar
1 tsp cinnamon
—-Filling—-
4 c low-fat vanilla ice cream
21 ozs cherry pie filling

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, walnuts, oil,
sugar, and cinnamon in a mixing bowl. Press into prepared pan. Bake for
10 minutes. Cool. Meanwhile, for filling, spread ice cream evenly over
crust. Freeze until ice cream is hard, about 4 hours. Spoon cherry pie
filling over ice cream; freeze again until hard, about 3 hours.

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Per serving: 254 Calories; 5g Fat (16% calories from fat); 4g Protein; 50g
Carbohydrate; 4mg Cholesterol; 217mg Sodium

Serving Ideas : Cut into squares and serve.

NOTES : Ice cream spreads easier if softened in the refrigerator 20 minutes.

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0

—
Anita A. Matejka

Texas
USA

Cream Biscuits

Recipe By : Mrs. William C. Edmonston
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 teaspoon Salt
3 teaspoons Cream of tartar
1 1/2 teaspoons Baking soda
1/4 cup Butter
2 cups Cream — OR
2 cups Half and half

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
William C. Edmonston

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RISOTTO PRIMAVERA

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups to 6 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus, trimmed, cut — diagonally
into
–1 1/2 inch lengths
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow summer squash
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat.
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest;
cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain). Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates. Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender.
Remove from heat; stir in remaining butter, the parsley and cheese.
Serve immediately. Makes 8 servings.

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Title: Lentil Pheasant Soup
Categories: Soups/stews
Yield: 1 servings

2 tb Olive oil
2 tb Unsalted butter
3 Carrots cut into 1/2-in
-Dice
3 Celery stalks cup into
-1/2-in dice
1 md Parsnip, peeled cut into
-1/4-in dice
3 cl Garlic, minced and peeled
4 c Defatted canned or fresh
-Made chicken broth
3 c Drained crushed canned
-Plum tomatos
1 c Dried lentils rinsed well
2 lb Pheasant/chicken/guinea hen
-Quartered with backbone
6 tb Italian parsley
1 tb Chopped fresh rosemary OR
1 ts Dried rosemary
1/4 ts Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 c Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery,
parsnip and garlic. Cook, covered, over medium heat for 15 minutes to
wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant
legs and backbone. Simmer, partially covered, for 15 minutes. Add
pheasant breasts and simmer another 15 minutes. Remove legs and
breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary,
allspice, pepper and salt. Stir and simmer, covered, another 20
minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and
remaining parsley. Serve immediately.

MMMMM