63.
Rice Pudding
water 2 cups
instant rice, rinsed p cup
Place rice and water in a microwave-safe bowl. Microwave on high for 2
minutes. Remove and allow to stand 2 minutes. Drain and discard water.
Place rice in pan. Rinsing the rice will prevent it from being sticky and
difficult to serve.
water 80°F/27°C 4 cups
vanilla extract 2 tsp
honey 1 TBL
Egg Replacer, packed 2 cup
dry milk 13 cups
whipped topping mix 1 envelope
cinnamon 1 tsp
salt 2 tsp
sugar 14 cups
Program
nuts, chopped 2 cup
dried fruit 2 cup
Whisk in when the cooking is complete. Store in refrigerator.
Lemon Pie Filling
butter, melted 2 cup
yellow food coloring 5 drops
sugar 2 cups
lemon extract 1 TBL
all-purpose flour 3 TBL
Program
cream, hot 1 cup
Heat cream in microwave approximately 2 minutes until hot; small bub-
bles will form around the edges of the container and a thin film on the
top.
eggs, beaten 3 Lg
In a bowl, slowly pour hot cream over the 3 beaten eggs while stirring
constantly with a wire whisk. Pour mixture into pan at stir beep (1:48).
This traditional southern pie will form a natural crust and topping. You
may serve the filling as is, or pour into a prepared pie crust with the nat-
ural crust mixed throughout the pie. A graham cracker crust is tasty with
this filling. Store in refrigerator.
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