rice pudding and beef casserole

Ingredients

• 1 pound lean ground beef
• 1/2 cup finely chopped onion
• 1/4 cup chopped green bell pepper
• 1 (14.5 ounce) can canned tomatoes
• 1 cup water
• 3/4 cup uncooked long grain rice
• 1/2 cup chile sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 1 pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

 

 

 

Ingredients:

• 6 eggs
• 3 cups milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups cooked rice
• 1 cup light raisins
•  
• directions
• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• 2 Add milk, sugar, vanilla and salt.
• 3 Blend well.
• 4 Stir in rice and raisins.
• 5 Set casserole in pan of water.
• 6 Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

SUBSTITUTING HONEY FOR SUGAR 

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Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today.

Honey is composted of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness.
Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill any of the body's daily needs. Remember that honey does contain calories, cannot be used freely by a diabetic and is not recommended for infant formulas.
The flavor, aroma and color of honey vary with the kind of flowers from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. The most common varieties in Texas are alfalfa, catsclaw, clove, cotton, horsemint, mesquite, orange, white brush, Chinese tallow, huajilo and wild flower.
Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter, milder flavored honey.
Honey can easily be substituted for sugar as shown with the common recipe favorites included inside. Due to honey's ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners.
Some minor adjustments may need to be made to a recipe when substituting honey for sugar:
1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.
Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12 ounce jar equals one standard 8 ounce cup. A quart weighs 3 pounds.

RAISIN RICE CUSTARD PUDDING 

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Content Copyright © 2011 Cooks.com - All rights reserved.

1 c. rice
2 eggs
1 qt. milk
1 tsp. vanilla
1 c. sugar
1 c. raisins

Boil the rice until done; set aside. Beat eggs and add milk, vanilla, sugar and raisins. Then stir in the rice. Bake at 400 degrees for 1/2 hour.