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Preheat oven to 310F.
Grease a large pie dish with a little butter. Combine the rice and milk in the dish. Leave
to stand for about half an hour. Add the sugar, flake the remaining butter on top and add
any flavoring desired. Bake slowly until the pudding is brown on top and of a thick,
creamy consistency, about 21/2 hours.
Serves 6
About the Author: I have lived in five different countries and moved countless times.
Now I'm settled with a sail boat and a supportive husband in beautiful British Columbia,
Canada, where my office overlooks the waters of the Inner Harbour in Victoria. In
September 2001, we look forward to six months in Kenya in a volunteer teaching
position. I love to write "romance with a twist": mystery, time travel, paranormal, and am
well into a suspense novel right now. Visit my web site to learn more about me and my
books.
Author's URL: http://www.patriciacrossley.com
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Salad Fit for Caesar
From: Eva Kende
I usually cook with confidence, but one night I even surpassed myself. I like to keep my
bulk ingredients in attractive red topped coffee jars. They look nice in my cupboard or in
the freezer and it gives my kitchen a comforting chemist's laboratory look. On the
particular evening in question, I didn't notice a jar of instant mashed potatoes on the
counter, as I gathered my ingredients for the salad. Without my reading glasses, I
confidently added the frozen grated Romano cheese, only to find, that I'd added a
generous amount of instant mashed potatoes instead. I hate waste, so I continued, adding
a little extra vinegar for balance, praying that the odd combo would not be criticized. I
searched my husband's face as he dug in. He delivered his usual "Love your Caesar
Salad" speech and I never told him that I had a bit of an "accident".
2
2
2
1
2
1
tbsp. commercial Mayonnaise
inches of anchovy paste or 1 scraped anchovy
tbsp. olive oil
-2 cloves of garlic, crushed
tbsp. vinegar
/3 cup coarsely grated Romano cheese
Romaine lettuce torn into bite size pieces
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