I finally located two recipes in my rather extensive recipe collection that I have been searching for over the last year.
Needless to say, some of my older recipes are not well organized.
These recipes were on top of one of the kitchen cabinets behind a decorative plate.
Who would have thought to look there?
I have no idea how they managed to get there in the first place.
Anyway, at least on two occasions this year someone has asked me for my rice pudding recipe.
Finally – here it is.
Rice Pudding
3 beaten eggs
2 cups milk
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups cooked or leftover rice
½ cup raisins
Ground nutmeg
Preheat oven to 325 degrees.
Combine eggs, milk, sugar, vanilla and salt, mixing well. Add rice and raisins.
Pour mixture into a 10x6x1 ¾-inch baking dish and bake, uncovered, for 30 minutes, stir.
Sprinkle with nutmeg.
Bake until a knife, inserted halfway between center and edge comes out clean, about 30 more minutes.
Serves 6.
This recipe adapts well. You can substitute egg whites and/or low-fat milk, leave out the raisins, etc., and it’s still delicious. Just don’t forget the vanilla extract.
The second recipe was an old family favorite for coleslaw.
Creamy Coleslaw
3 cups shredded cabbage
1/3 cup finely chopped onion
½ cup mayonnaise
1 tablespoon sugar
1 tablespoon vinegar
½ teaspoon salt
½ teaspoon celery seed
Combine the cabbage and onion. Blend the mayonnaise with the sugar, vinegar, salt and celery seed. Pour over the cabbage and onion and toss well.
Serves 6.
Spring began this morning with the vernal equinox at 6:02 a.m.
I’m so happy spring is finally here!
Linda Murchison can be reached at 315-4431 or lmurchison@nwfdailynews.com. Write to Daily News, P.O. Box 2949, Fort Walton Beach, FL 32549.