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Making Rice in a Stainless Steel Rice Ball
Does anyone know the recipe for making rice in the stainless steel rice maker ball? I bought one from a catalog and promptly lost the recipe.
Izocute from Cincinnati, Ohio
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Does anyone know about the pineapple diet? How does it work? Any suggestions on how to lose 7 pounds before Christmas?
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Cristina from New York
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When we were kids, (we're now in our late 40's), there was something called Pudding Cake. My dad brought the idea from living "in the country". It was a plain cake with warm sauce poured over it. We're frantically looking for the recipe for that sauce. Does anybody know of this Kentucky country warm dessert? It is a delicious treat.
Bigdog from Kentucky
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Does anyone have any advice on prolonging the shelf life of whole garlic. My mother-in-law just gave us an entire bag. We usually only buy bulbs as needed and thus store them in a bowl in the pantry. However, we have discovered in the past that if they are not used they seem to dehydrate and become bad after a few weeks.
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Today's Recipes
Ingredients
Directions
Lightly grease a 9x13 inch glass baking dish or casserole. Place 1/2 of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs, with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees F.
Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's pulled in the center and golden brown.
Blueberry Sauce:
Ingredients
Directions
In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8 to 10 minutes). Serve warm with French toast.
By Robin from Washington, IA
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Chocolate Candycane Coffee Creamer
Ingredients
Directions
Mix all ingredients well in a large bowl with a wire whisk. Makes 2 - 2 1/2 cups.
Directions for use: Put 3 heaping tablespoons in a cup of hot coffee or cocoa or adjust to desired taste.
Enjoy!
By Cheryl from Peebles, OH
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Zucchini Bread I
Ingredients:
Directions:
Mix ingredients well and pour into greased and lightly floured bread pan. Bake at 350 degrees for 1 hour or until done.
By Robin
Zucchini Bread II
Ingredients
Directions
Heat oven to 350 degrees F. Grease and flour bottom only of 2 loaf pans. In a large bowl, blend all ingredients except nuts until moistened; beat 1 minute at medium speed. Stir in nuts. Pour batter into prepared bread pans. Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen edges and remove from pan. Makes 2 loaves, 24 slices.
By Robin from Washington, IA
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Ingredients
Directions
Heat oven to 350 degrees F. Lightly grease cookie sheet. Mix shortening, milk and honey in medium bowl. Stir in remaining ingredients until well blended. Divide dough in half. Roll 1 half into rectangle, on cookie sheet. Cut dough into 1 1/2 inch squares. Bake 10 to 12 minutes or until light brown and firm. Repeat with other half of dough. Store in airtight container up to 1 week. 10 dozen crackers.
By Robin from Washington, IA
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Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.
1. Spray 10x6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
2. Mix wine, stock, and lemon juice in small bowl and pour over fish.
3. Cover and bake at 350º F for 15 minutes.
4. Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened.
5. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
6. Broil about 4 inches from heat 5 minutes or until sauce starts to brown.
Yield:4 servings--Serving Size: 1 fillet with sauce
Each serving provides:
Calories: 148
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 53 mg
Sodium: 316 mg
National Heart, Lung, and Blood Institute
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