RICE PUDDING

1 cup rice
2 cups water
2 cups milk*
6 eggs, well beaten
1 cup sugar
½ cup melted butter
1 tsp salt
2 tsp vanilla
2 cups milk
2 cups milk
ground or stick cinnamon



Cook rice in water in double boiler until water is Absorbed. Then add 2 cups milk to rice in double boiler and cook until almost done. Beat 6 eggs. Add sugar, melted butter, salt, and vanilla, and 2 cups milk. Combine rice and egg mixture in large casserole. Add 2 more c. milk
(6c of milk all together). Bake 325 degrees for 1 hour. (Test to see if pudding is done by cutting a knife through it. Pudding is done when a knife comes out clean) Cinnamon may be added before baking if desired. Raisins or dried cranberries may be added before baking

*2% or whole milk works best. Skim & 1% can get runny
**This recipe can easily be cut in half as well!
***Additional Tip: If you like a little more custard, you can bake the pudding in a pan of water. This slows the cooking a bit creating more custard.

Enjoy!!

PRALINE BARS

1 cup brown sugar

1 cup butter

chopped pecans

graham crackers

6-8 Hershey chocolate bars


1. Bring butter and brown sugar to a boil and let cook for a while.
2. Line a jelly roll pan with foil and lay graham crackers in a single
layer on the foil.
3. Pour butter & sugar mixture over the graham crackers.
4. Sprinkle chopped pecans over the butter & sugar mixture.
5. Put in 350 degree oven until it bubbles. Remove from oven.
6. Place 6 - 8 Hershey bars over top. Let stand a few minutes and
then spread the chocolate smooth.
7. Refrigerate until cool.
8. Remove bars from pan and take off foil.
9. Cut into bars with large knife on a cutting board. Store in refrigerator.

CHILI

1 pound ground beef
1/2 pound ground Italian sausage
1 cup chopped onion
1 14.5 ounce can petite cut tomatoes (don’t drain)
1 16 ounce can dark red kidney beans (don’t drain)
1 16 ounce can chili beans in chili sauce
1 15 ounce can tomato sauce
2 tsp. chili powder
1/2 tsp. basil





1. Sauté beef, sausage, and onion. Drain fat.
2. Stir in remaining ingredients. Simmer for awhile.
3. Add 1 stick (large link) of Louis Rich low-fat Turkey Sausage(found near the bacon) sliced thin and then in halves.

Now the real game ticket is to serve this over rice. Really. Over rice. Try it! You can also garnish it with sour cream; shredded cheese; jalapeno's; green onions etc.. Oh, and cornbread rolls go perfect with this!

* I almost always double or triple this recipe. It freezes great. When I do that I usually add an extra can of the petite diced tomatoes.

Island Steak Strip Kabobs

2 pounds beef, sirloin
1 (8 1/4 oz) can pineapple chunks
1/3 cup soy sauce
1/3 cup vegetable oil
1/4 tsp. ground ginger
1/8 tsp. dry mustard
1 clove garlic, minced









1. Partially freeze meat. Then cut into cubes.

2. Drain pineapple, reserving syrup.

3. Combine pineapple syrup, soy sauce, oil, ginger, dry mustard, and garlic in small saucepan.
(I often double the marinade recipe)

4. Cook over low heat 10 minutes, stirring occasionally. Cool.

5. Place beef and marinade in zip lock bag. Close and refrigerate overnight, or 6 - 8 hours.

6. Skewer meat, adding onions, peppers, pineapple chunks, cherry tomatoes.

7. Grill 5 minutes, brush with marinade. Grill 5 minutes, brush with marinade. Cover and grill additional 5 minutes, or until done.