Mango Rice Pudding

4 c cooked short grain white rice (sticky)
2 19 oz cans coconut milk (Mae Ploy = good brand. Shake before opening)
2 can condensed milk
1 fresh mango, cut into small pieces (green = unripe.  Let sit 1 week.  Cut off stem.  Peel. Slice narrow way first and carve around seed.)

Combine the rice, coconut milk, condensed milk together in a pot.  Cover and cook on low heat over the stove for about 20 minutes.  Let i t cool down for 10 min. Stir 2 cups cut up mango into the rice.  Gently mix together.  Serve warm or cold with fresh mango pieces on top.

NOTE:  When leftover rice pudding is shilled it will tighten up.  Microwave desired amount and add milk it too tight.

From: Meiling Dawson @ Orson Gigi

*It is believed in Asia that coconut milk is the closest thing to mother's milk.

Canning Peaches

1. Boil off skins (3-4 min)
2. Remove from water and place in a bowl of cold water.
3. Remove pits and skin. Put finished halves or quarters in a bowl.
4. Place in jar (can also do slices.)
5. Dump out extra peach juice.
6. Put in syrup
7. Wipe down jar.
8. Process 25 minutes.
9. Lay on a towel, and cover with a towel.
10. Leave several hours (or overnight.)
11. Label.

Canning Pears

1. Ripe Pears (Yellow or Slightly Green)
2. Peel and place in a large bowl with enough water to cover and 1/2 c lemon juice.
3. When you have enough for quart size jars, quarter the pears (cut off ends) and fill up jars.
4. Fill up remaining space in jar with syrup (sugar water) and pears (leaving about an inch for expansion.)
5. Wipe off jar.
6. Trace down inside of jar with a knife to bring up the air bubbles.
7. Heat up lids in boiling water for 1 minute.
8. Stick lid on jar and screw the ring on.
9. Heat up canner (fill with water about 1/2 way)
10. Process 25 minutes (for pears and peaches)

Hummus

(found this recipe n Allrecipe.com. I usually double it and we eat it in about 3 days. YUM!)

Ingredients

• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Nutritional Information

Amount Per Serving Calories: 54 | Total Fat: 2.5g | Cholesterol: 0mg

Scones

Warm 1 qt buttermilk and put in a mixing bowl.

Mix together:
2 pkg yeast
1/4 c warm water
3 T sugar

Add to buttermilk, along with:
2 eggs, beaten
3 T oil
1 t salt
3 t baking powder
1/2 t soda
6-8 c flour

Thin batter.
After raising, put out on heavily floured (or greased) surface.
Cut with a pizza cutter in 2" squares.
Cook in 2-3 inches hot oil.

Top with butter, honey, or jam.

Homemade Flaky Quick Cheese Biscuits

In a medium bowl, combine:
1 c flour
1 1/4 t baking powder
1/2 t salt

Stir in:
1/2 c sharp cheddar cheese, grated

Cut in:
2 T butter (easier when butter is chilled) using a pastry blender or 2 knives- (until course crumbs form.)

Stir in 2/3 c milk (using a fork) until soft dough forms.
Do not over mix or overwork dough.

Drop dough in heaping spoonfuls, 1 inch apart, on an ungreased cookie sheet.

Bake at 450 for 14 minutes, or until firm to touch.

Options:
To complement an italian dish- use parmesan cheese instead of cheddar and add 1/2 t basil with the flour.

Add small pieces of sliced ham into batter before baking.

For breakfast biscuit, fill with scrambled eggs, bacon, veges, and cheese.

Can freeze biscuits. (Reheat in warm oven for 10 minutes.)

Monkey Bread Pull-Aparts

Grease a bundt pan with Pam.
Sprinkle with desired amount of chopped nuts (I've used pecans and almonds) on the bottom.

Place 20-30 frozen Rhodes rolls in pan.
Sprinkle 3 oz pkg non-instant butterscotch pudding over the rolls.

In a saucepan, bring to a boil:
3/4 c butter
3/4 c brown sugar

Spoon over rolls.
Sprinkle with cinnamon.

Cover with a damp cloth, and let raise overnight.
Bake at 350 for 35 minutes.

p.s. In the picture did 1/2 nuts, 1/2 no nuts for my family's preference.

Spinach Tortellini Salad

Oh how I love this salad!

In a large bowl, mix:
3 c tortellini, cooked, drained, and cooled
1 lb. raw spinach
1/2 lb. grated Swiss cheese
6 strips bacon, cooked and crumbled
1 1/2 c fresh mushrooms, sliced
2 green onions, thinly sliced
1 c red cabbage, shredded

Dressing:
3/4 c oil
1/2 c apple cider vinegar
1/2 c sugar
1 T poppy seeds
1 t salt
1/2 t dried mustard
1 T chopped, dried onion

Add dressing just before serving. Toss.

Black Bean and Corn Salad

Dressing:
1/3 c lime juice
1/4 c olive oil
1 clove minced garlic
1 t salt
1/8 t cayenne pepper
1/2 t oregano

In a bowl, combine:
2 (15 oz) cans black beans, drained and rinsed
1 1/2 c frozen corn kernels
1 avocado, peeled and diced
1 red bell pepper, seeded and chopped
2 tomatoes, chopped
6 green onions, sliced
1/2 c cilantro, chopped

Shake dressing, and pour over salad. Stir to coat.
Serve plain, or with tortilla chips.
Can add 2 c cooked chicken and 1 1/2 c diced Monterey jack cheese.

Creamy Chive Mashed Potatoes

Cover 5 medium potatoes in water with 1 t salt.
Boil. Reduce heat; cover and cook for 25-40 minutes or until tender.Drain.
In large mixing bowl mash the potatoes until smooth.

Add:
4 oz cream cheese, softened
1/4-1/2 c buttermilk
2 t dried snipped chives
1/2 t salt
1/4 t pepper
2 T butter, softened

Gradually beat in the buttermilk.

Creamed Peas and New Potatoes

Parboil (cook in boiling water until tender but not squishy):
1 small bag red potatoes
Drain, chill, cover, and store in refrigerator.

When closer to meal time, in a saucepan, make a white sauce by:
Melting 1/4 c butter
slowly add 1/4 c flour over medium heat, stirring constantly until hot and bubbly.
Add 2 c milk. (Stirring with a whisk until smooth and thickened.)

Cut potatoes in half and add to sauce.
Thaw 2 c frozen peas in running water. Drain. Add to sauce.
Let the mixture bubble very low for 2 minutes.
Season with salt and pepper.

Baked Yams and Apples

Boil, until tender (but not soft):
4 large yams in skins
Drain and refrigerate overnight.

Peel 4 (Granny, Mac, or Jons) apples and simmer in a bit of water for 5 minutes.

Carmel Sauce:
1 stick butter, melted
2 c brown sugar
1/2 c water
2 T cornstarch
(Bring to a boil until thick and clear.)

Grease a 9 X 13 baking dish.
Remove skins from yams. Slice into 1" chunks.
Core and slice apples.
Layer yams and apples in dish. Top with caramel sauce.
Bake 30 minutes at 350. Serve hot.

Jena's Bean Salsa w Chips

A healthy, energy-filled meal or snack.

In a large bowl, combine:
1 can kidney beans (or garbanzo), rinsed and drained
1 can black beans, rinsed and drained
1 can corn, washed and drained
1 can sliced olives, drained
1 can diced green chilies
3 tomatoes, diced
1 green pepper, chopped
3 T cilantro, chopped
1 tub fresh salsa
8 oz shredded Monterrey Jack cheese

Serve with tortilla chips.

For allergy free- use non-dairy cheese.

Optional: diced avacado

Sunshine Potatoes

I suppose these are the optimistic version of Funeral Potatoes. And a great side dish.

Peel, and boil 6-8 potatoes. Cool and grate.

In a saucepan, heat:
4 T butter
1 can cream of chicken soup
1 pint sour cream
1/4 grated onion
salt and pepper to taste

Fold warm mixture into potatoes.
Place in a 9X13 pan.
Top with grated cheddar cheese.

Bake covered for 30 minutes at 325 degrees.

Allergy-free substitutions:
Soy Cheese
Tofu Sour Cream
margarine

Buttermilk Bran Muffins

My grandma loved these. I do too.

In a large bowl, combine:
6 c All-Bran cereal
2 c boiling water

Let stand for a few minutes and add:
1 qt buttermilk

In another bowl, cream together:
1 c shortening
2 c sugar
6 beaten eggs

Add egg mixture to bran mixture.

Fold following dry ingredients into bran mixture, stirring just enough to blend:
5 c flour
5 t soda
1 T salt

Grease muffin tins. Pour in batter. (Fill empty tin cups 1/2 with water to ensure even baking.)
Bake at 400 degrees for 20 minutes.

Yields: 3 dozen muffins

Can cover batter, and store in refrigerator for 2 weeks.

Scalloped Potatoes

Pare 6 medium potatoes and slice thin.

In a saucepan, make a white sauce by heating until bubbly:
3 T butter, melted
2 T flour

Slowly add:
3 c milk

Cook until thickened. (May add 1 c grated cheddar cheese here for Augratin potatoes.)

Put 1/2 of potatoes in a greased 2 qt. casserole dish and cover with 1/2 white sauce.
Sprinkle with minced dried onion, and salt and pepper.

Add remaining potatoes. Sprinkle again with seasonings, then remaining sauce.

Cover and bake at 350 for 1 hour.
Uncover and continue baking until top is brown.

Spinach Pomegranate Salad

In a large bowl, combine:
1 small bag spinach
1 head romaine or 1 small bag "spring mix" salad
1 c mozzarella cheese, grated
1/2 red onion, thinly sliced
2 c fresh mushrooms, sliced

Dressing:
1 c canola oil
1/2 c white vinegar
1/2 c sugar
1 T poppy seed
1/2 T minced dried onion
1 t salt
Let sit for a few hours or overnight.

When ready to eat:
Toss dressing with salad.
Scoop 2 c cottage cheese on top in the center of salad.
Sprinkle liberally with pomegranate seeds.

Yields: 25-30 servings