In this issue:

Tuesday's Vegetarian Recipe: *Pineapple Coleslaw*
Requests & Replies from Subscribers:   Not Yo' Mama's Banana Pudding

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* Exported from MasterCook *

Pineapple Coleslaw

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Fruits                    Salads
Vegetables               Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Cabbage Head -- shredded
4 cups Miniature Marshmallows -- (optional)
2 cups Crushed Pineapple in juice -- undrained
16 ounces Yogurt with fruit, nonfat -- Pineapple Flavored

Shred cabbage into a large mixing bowl. Add other ingredients and mix well.
Chill for at least 2 hours before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 115 Calories; trace Fat (2.3% calories
from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 41mg
Sodium.

Exchanges: 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Other Carbohydrates.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

My dad grows spinach every year in his garden and just sent over a whole grocery
bag full! What can I do with spinach besides cook it? Help!

Makayla
   

  
I have been told by my doctor to add more fruits, vegetables, beans & peas,
grains, and low/reduced fat dairy products to my diet. I would love recipes to
help me do this. I have never done much with beans & peas (dried) and so recipes
for these would especially help. Someone mentioned they aren't bad when seasoned
with garlic, red pepper, onions, etc. Recipes anyone? Thanks!

Geary
  

Kaylin & readers,

An article I read recently connected diabetes and depression- and there was a
mention about foods that can help raise serotonin levels in a person's body. Does
anyone know what foods can do this, and have ideas on recipes or ways to add
these to my diet? Thank you for any help you can offer.

Janice
  

~ Subscriber Responses ~
 

 
If the 8-months pregnant lady can sit on a stool and do some stirring, this is
the most delicious rice pudding I have ever eaten. The recipe comes from the NY
Times and we have made it for years, but not often, as it is really very rich.

Arborio Rice Pudding

1 c. Arborio rice
4 cups whole milk
lemon peel (Use your veggie parer and go around the lemon once)
1 egg yolk, beaten
1/2 t. vanilla
1/3 cup heavy cream
Cinnamon

Combine the rice, milk, sugar and lemon peel in a very heavy Dutch oven or heavy
large pan, as it will scorch in a light-weight pan. Heat over medium heat and
when it starts to get hot, reduce to simmer. Do NOT cover, let it simmer,
stirring now and then to make sure it is not sticking on the bottom. When rice
kernels are no longer crunchy, but not mushy, remove from the heat.

Beat the egg yolk in a small bowl and add some of the hot rice mixture to the
bowl, stirring so that the egg yolk doesn't curdle. Ladle in a little more hot
rice mixture a little at a time, so that when you re-add this to the rice mixture
you won't have scrambled eggs!

Stir in the vanilla and heavy cream. Add cinnamon to taste. You may add raisins
about midway through the rice cooking if you like raisins in rice pudding. Heat
the mixture through on low heat, being careful not to boil. Remove lemon peel. We
like to eat it warm, but you should refrigerate any leftovers. Eat leftovers cold
or bring to room temperature. This recipe only works with Arborio rice, because,
as with risotto, it throws off a lot of starch that makes the dish thick and
creamy.

Enjoy!

ksleann@wtciweb.com
 

This is for Deanna who requested a rice pudding recipe. I am always asked to
bring this to gatherings and someone always asks for the recipe.

RICE PUDDING

1 cup rice, uncooked
2 qts. milk
3 eggs
1 cup sugar
2 tsps. vanilla
1 box vanilla pudding (NOT instant), optional

In 5-qt. Dutch oven (stock pot), boil rice in 1-inch salted water until water is
absorbed. Pour in milk and bring to boil. Lower heat and simmer for 45 minutes
or until thick, stirring frequently to keep from burning. In small bowl, mix
eggs with sugar and vanilla. Pour into hot milk/rice mixture and quickly stir to
mix in well. Remove from heat and pour into a large bowl. Sprinkle top with
cinnamon. Let cool for about an hour before placing in refrigerator until cold.
I always add a small box of pudding with the milk to speed up the thickening
process. It also adds flavor. You can also try other flavors of pudding such as
lemon, banana, or our favorite, cream of coconut. Because of the ratio of milk
to pudding, it won't add a strong flavor, just a hint. Enjoy!

twin113@peoplepc.com
 

Rice Pudding for Deanna

Rice Pudding

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins (I omit the raisins because I don't like them. I
sometimes put diced dried apricots in instead of raisins,

1. In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a
boil over high heat. Reduce heat to low and
simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the
rice from sticking to the bottom of the pan.

2. In a small mixing bowl, whisk together egg and brown sugar until well mixed.
Add a half cup of the rice mixture - a tablespoon
at a time - beating to incorporate.

3. Add egg mixture back into the saucepan of rice and milk and stir, on low heat,
for 10 minutes or so, until thickened. Be careful
not to have the mixture come to a boil at this point. Stir in the vanilla. Remove
from heat and stir in the raisins and cinnamon.

Serve warm or cold. Serves 2-3.

Baked Rice Pudding (My favorite)

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins (I substitute diced dried apricots or omit)
1 pinch ground nutmeg

Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce
heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix
well. Stir in rice and raisins.
Pour into a 10x6x2 inch baking dish. Bake uncovered for 30 minutes; stir pudding
and sprinkle with nutmeg.
Bake additional 30 minutes or until a knife inserted halfway between the edge and
the center comes out clean.

Mary in Azusa                  D_bnight@yahoo.com
 

This is for Deanna who requested a Banana Pudding recipe. This is from the food
network website, and made by Paula Deen. With that in mind, it is not for the
calorie conscious, but oh my, it is yummy!!

Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount
sweetened whipped cream

1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer
bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld
electric mixer. Using another bowl, combine the cream cheese and condensed milk
together and mix until smooth. Fold the whipped topping into the cream cheese
mixture. Add the cream cheese mixture to the pudding mixture and stir until well
blended. Pour the mixture over the cookies and bananas and cover with the
remaining cookies. Refrigerate until ready to serve.

Elizabeth                    aeli2468@msn.com
  

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