Recipes Included On This Page Almond Apple Pilaf (Recipe Winner) Arroz Dulce (Sweet Rice Pudding) Artichoke Cheese 'n Rice Casserole Averil's Lemon Hedgehog Slice (Rochy Style!) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Apple Pilaf Recipe By :Always A-Peeling by Blue Jay Orchards Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp. margarine -- plus 1 tsp. margarine 1/2 oz. blanched almonds -- chopped 4 dried apple slices -- cut into halves 2 large prunes -- pitted and cut in strips 2 Tbsps. dark raisins or golden raisins 1 1/2 cups water 4 ozs. uncooked regular rice or long grain rice 2 tsps. honey 1/4 tsp. salt In a 1 1/2-quart saucepan, heat margarine over medium heat until bubbly and hot; add almonds, apples, prunes and raisins. Saute until almonds are lightly browned, about 3 minutes. Stir in remaining ingredients and boil. Reduce heat, cover, and let simmer until water is absorbed and rice is tender, about 20 minutes. Source : "Always A-Peeling by Blue Jay Orchards" S(MCFormatted/Posted by Dee) Copyright : "© 1993 Cookbook Publishers, Inc." Untried Contributed to FareShare Gazette by Dee; 11 February 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 6g Fat (64.2% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.   * Exported from MasterCook * Arroz Dulce (Sweet Rice Pudding) Recipe By :Comida Sobrosa/Home-Style Southwest Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked rice 2 cups evaporated milk 1/2 cup sugar 1 tablespoon cinnamon 2 egg whites -- (optional) 1 teaspoon vanilla -- Mexican if possible Combine rice milk and sugar in a large saucepan. Bring to a boil; simmer over low heat; add cinnamon. If desired whip two egg whites and add to hot rice mixture stirring rapidly. Add vanilla. Serve hot or cold. From : Comida Sobrosa/Home-Style Southwest Cooking, University of New Mexico Press ISBN-0-8263-0664-0 Contributed to the FareShare Gazette by Gary; 1 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 372 Calories; 10g Fat (23.6% calories from fat); 12g Protein; 59g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.   * Exported from MasterCook * Artichoke Cheese 'n Rice Casserole - 13 points Recipe By :Pillsbury Classic Cookbook #159 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/4 ounce pkg. fast-cooking long grain and wild rice mix 2 cups water 1 tablespoon butter or margarine 8 ounces shredded Monterey jack cheese -- (2 cups) 2 tablespoons dry bread crumbs 1 large tomatoes -- seeded & chopped reserving 1/4 cup for garnish 1 14 ounce can artichoke hearts -- drained/quartered 1/2 cup mayonnaise -- or salad dressing 1/2 cup sour cream 2 green onions -- thinly sliced 3 tablespoons chopped fresh parsley Heat oven to 350 F. In a 2 quart saucepan, combine, rice, seasoning packet, water and margarine. Bring to a boil over High heat. Reduce heat to Low; cover and simmer 5 minutes or until water is absorbed. Spread cooked rice in bottom of ungreased 8 inch square baking dish or 1 1/2 quart casserole; sprinkle with half of the cheese. Sprinkle bread crumbs over cheese; top with tomato and artichokes. In small bowl, combine mayonnaise, sour cream, green onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese. * Bake at 350 F. for 25-35 minutes or until casserole is thoroughly heated and cheese is melted and bubbly. Garnish with remaining parsley and reserved tomato. Makes 6 (1 cup) servings. Source : "Pillsbury Classic Cookbook #159, Springtime Brunches & Parties, May '94, p. 10" S(MC5 formatted): "by bobbi744@attbi.com" Serving Ideas : Serve this rich meatless casserole with a green salad or fresh fruit for a lovely lunch or brunch. NOTES : Tip: *Recipe can be prepared ahead of time to this point. Cover and refrigerate several hours or overnight. Uncover, bake at 350 F. for 30-40 minutes or until thoroughly heated and cheese is melted and bubbly. Bobbie's Note: To reduce the calories, Fat-Free mayonnaise and sour cream and Low-Fat cheese can be used. All Nutritional amounts are based on full-fat ingredients. Contributed to the FareShare Gazette by Bobbie; 4 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 33g Fat (75.3% calories from fat); 13g Protein; 12g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.   * Exported from MasterCook * Averil's Lemon Hedgehog Slice (Rochy Style!) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 grams butter -- (4 ounces) 1/2 cup sugar 2 teaspoons lemon rind 1 beaten egg 250 grams plain sweet biscuits -- (8 ounces) 2 tablespoons coconut 1 tablespoon lemon juice Melt the butter, sugar, coconut, lemon juice and rind. Cool slightly. Stir in beaten egg and coarsely crushed biscuits. Press into a greased tin and chill. **ICING** Lemon juice/butter/icing sugar http://www.varslot.net/trond/fionna/oppskrifter/hedgehogslice.html MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 7g Fat (69.2% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 65mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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