Sauerkraut Salad

2 c. kraut-well drained
l/2 c chop. celery
l/2 c. chop. green pepper
l/2 c. chop. onion
l/4 c. pimento or red pepper

Dressing:
l c sugar
l/2 c white vinegar
salt, pepper and garlic to taste
mix well

Add all: chill and serve---keeps well

NOTES:
Grandma and Grandpa have been making this for years and brought it to the family reunion last weekend.  It pretty much loses all it's sauerkraut flavor and is more in the three-bean-salad category.  It's good on its own (imo) but would also possibly be nice on something like a Reuben sandwich or something like this.

Old Fashioned Rice Pudding

2 cups of cooked white rice 

2 cups milk

3 tablespoons plus 1 teaspoon of sugar

1/8 teaspoon of salt

1 teaspoons vanilla extract

In a large saucepan, combine the rice, milk, sugar and salt.  Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often.  Remove from the heat; stir in vanilla.  Spoon into serving dishes.  Serve warm; top with whipped cream if desired.  

NOTES:  We make this for food prep and the students are almost always skeptical at first, but then give it highest marks in the end of the year evaluation.

It's a fantastic comfort food that's easy and cheap to make.

Filipino Chocolate Rice Pudding(Champorado)

1 cup short grained rice(sushi rice)
1 can coconut milk
3 cups water
1/3 cup sugar
6 oz bittersweet chocolate
Half and half

Rinse the rice in cold water until the water runs clear.  Combine rice, coconut milk and water in a medium saucepan.  Bring to a boil over medium heat and then reduce to a simmer, stirring occasionally, until the rice is tender and the mixture thickens, remove from the heat.  Microwave the chocolate until just melted and stir it and the sugar into the rice.  Serve either warm or chilled, drizzled with milk or half and half.

Baklava

Butterscotch Pecan Ice Cream

from The Perfect Scoop

Buttered Pecans
1 1/2 T butter, melted
1 1/12 cups pecan halves
1/4 tsp coarse salt

Preheat the oven to 350. Toss the pecans with the melted butter until well coated, then sprinkle with the salt. Spread evenly on a baking sheet and toast in the oven for 10-12 minutes, stirring once. Remove from oven and cool completely. Chop coarsely.


5 T butter
3/4 c (170 g) packed dark brown sugar
1/2 tsp coarse salt
2 cups heavy cream
3/4 c whole milk
6 large egg yolks
1/2 tsp vanilla extract
1 T scotch whiskey
Buttered Pecans (above)

Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened. Whisk in 1 cup of the cream and the milk.

Warm the brown sugar and cream mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm brown sugar mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and scotch, then stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the Buttered Pecans.

Notes: I skipped the strainer and the ice bath, and doubled the scotch. I only made 1 cup of pecans, and that was plenty; I think a full batch might have been a bit much. This ice cream was amazing; our only complaint was that there was a grainy feeling on the spoon. Maybe a bit too much butter?

Aldi Reviews: Bacon & Cheddar Potato Skins

Good bacon flavor

Great texture

Pretty much all intact

.99 cents

(Yeah, I had you at "bacon.")

Two thumbs-up, btw.

Broccoli-Corn Casserole

1 (16 ounce) can creamed corn
10 ounces broccoli, cooked and drained
1 egg, beaten
1/2 cup saltine cracker crumbs (12)
1 tbls. instant onion (or equivalent)
2 tbls. melted butter
pepper

Topping:
1 tbls. melted butter, mixed with
1/4 c cracker crumbs

Mix, add topping, bake in 350 degree oven for 35-40 minutes.

Source: Pine to Prairie Cookbook