Unicorn (Unicorn@Indenial.com)
Sat, 22 May 1999 03:41:15 -0400
:::::::::::::::::::::::: FOOD FUNNY:::::::::::::::::::::::::
Here's another one that my friend and loyal reader Cindy found in
Reader's Digest:
My mother tries to liven up our evening meals by serving innovative
dishes. Unfortunately, our meat-and-potatoes family doesn't
appreciate her efforts, and since she's always experimenting, there
are frequent failures.
One night she was exasperated after spending all afternoon on an
elaborate meal that didn't meet her expectations. "I'll never be
remembered for my cooking," she told us wistfully.
My seven-year-old sister Mariane piped up, "Oh yes you will."
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
Maple Rice Pudding
Adapted from James Beard's American Cookery (Galahad Books, 1972)
http://www.amazon.com/exec/obidos/ASIN/0883659581/worldwiderecipes
4 cups (1 L) milk
1/2 cup (125 ml) uncooked rice
1/3 cup (80 ml) pure maple syrup
1/8 tsp (0.5 ml) salt
1/4 tsp (1 ml) almond extract
3 Tbs (45 ml) butter, melted
Combine all ingredients except the butter in a baking dish. Bake at
250F (120C) for 1 hour, stirring every 15 minutes. Stir in the melted
butter and continue cooking without stirring for an additional 2
hours. Serve warm, chilled, or at room temperature. Serves 4 to 6.
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