I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Rice and Cherries in the Snow

3 cups water
Dash salt
1 1/2 cups raw rice
3 1/3 cups milk
1/2 cup sugar
1 Tbsp. butter
1 envelope plain gelatin
1 tsp. almond extract
1 cup heavy cream (whipped)
1/4 cup sugar
2 cans (1 lb. each) cherry pie filling

In large saucepan, bring water and salt to boil.  Add rice, cover, and cook over medium heat 15 minutes.  Stir in 3 cups of the milk, 1/2 cup sugar, and butter and cook over low heat, stirring occasionally until thickened.  Meanwhile, soften gelatin in remaining 1/3 cup milk and stir into rice mixture.  Cook 2 to 3 minutes longer.  Remove from heat and stir in almond extract.  Cool.  Fold in cream whipped with 1/4 cup sugar (or use 8 oz. container Cool Whip and omit the sugar) and turn into glass serving dish.  Chill until firm, 2 to 3 hours.  Spread cherries on top to serve. Serves 8 to 10.

This is very pretty served in a large clear glass bowl.
at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)