Marvelous Recipes

Plump raisins and creamy rice; a delightful breakfast or dessert combination!

4-3/4 cups milk
2/3 cup long grain white rice
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/3 cup raisins
2 teaspoons vanilla
2 egg yolks

In a large saucepan, combine 4 cups of the milk, rice, sugar, butter or margarine and cinnamon. Simmer over Low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat; stir in raisins and vanilla.

Pour 3/4 cup milk into a small saucepan; bring to a simmer. Whisk egg yolks in small bowl to blend; gradually whisk the hot milk into the beaten egg yolks. Return mixture to the saucepan; stir over medium heat about 2 minutes. DO NOT boil. Stir egg mixture into rice mix.

Transfer to a large non-metal dish; cover and chill in refrigerator. May be eaten hot, if preferred. Store left-overs, covered, in the refrigerator. Makes 6 servings.

This tender and delicious pot roast is just a “little taste of heaven” your family is guaranteed to enjoy!

1 (3 pound) boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup water
1 cup tomato ketchup
1/4 cup beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Cut roast in half; place in a 5 quart slow cooker. Sprinkle with salt and pepper.

In a small bowl, combine the water, ketchup, beef broth, gravy mix, mustard, Worcestershire sauce and garlic powder; blend well. Pour over meat; cover and cook on Low for 9 to 10 hours or until meat is tender.

In a small bowl, combine cornstarch and 1/4 cup water until smooth. Stir into slow cooker; cover and cook on High for 30 minutes or until gravy is thickened. Remove meat to serving platter; slice and serve with gravy. Makes 6-8 servings.

Thawing Chicken In Water

Always thaw frozen meat completely before placing it in a slow cooker. Whole roasts and poultry should be cut in half or into smaller pieces to ensure thorough cooking.

Thaw meats in the refrigerator over-night or under cold water. Never thaw meats at room temperature.