1 T butter or margarine

2 eggs

2 C (or more) milk

1/2 C sugar

1 tsp cinnamon

Large pinch of nutmeg

1 tsp almond extract

Raisins, if desired

Leave leftover rice out at night, covered tightly, not in refrigerator, in heavy, medium size pot. Melt butter on medium heat. Add eggs and milk. Whisk well. Put lid on tightly and let mixture simmer on medium-low heat for approximately 3 to 5 minutes. Meanwhile, sprinkle cinnamon and nutmeg onto rice and stir in well. When milk is steaming inside pot, add rice. Stir in extract just before serving. Add more sugar or milk to taste.

Add desired amount of raisins to pot when milk is steaming.

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1/3 C. butter

1/2 C sugar

1 egg

Sift in:

1/2 C flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

Stir in:

1/2 C milk

Milk can be stirred in, alternately with the flour mixture. Put in greased muffin tin cups. Bake at 325 for 20 to 25 minutes. Dip in 6 tablespoons of melted butter. Roll in mixture of cinnamon and sugar.

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1 1/2 C milk

1/4 C sugar

1/4 tsp baking powder

1/2 tsp cinnamon

2 tsp vanilla extract

12 slices thick bread, like Texas Toast

Put bread on cookie sheet. Mix eggs, milk, sugar,l baking powder, cinnamon and vanilla together. Pour egg mixture over all slices. Cover with wax paper and pout in refrigerator overnight. Cook in butter on hot griddle in morning.

Surprising good!

This would make a wonderful Christmas breakfast. Fry up some bacon and top off with a fresh cup of orange juice. Yummmmmm. Sit by the fireplace and sip a nice cup of hot chocolate.

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4 slices Swiss cheese

4 slices thin ham

Wash chicken breasts and flatten with a mallet. Placing point away from you, put cheese and then ham on top. Roll up and secure with toothpick.

Crumb Mixture:

1 C fine bread crumbs

1 C Parmesan cheese

1 T. dried parsley

1 envelope Good Seasons cheese-garlic salad dressing

Roll chicken in flour, beaten egg and crumb mixture. Brown in frypan with butter. Bake at 375 for 25 to 30 minutes.

Sauce:

1 can cream of mushroom soup

1/3 to 1/2 C milk

1-8oz carton sour cream

Mix sauce ingredients and heat. Don’t let it boil. Pour sauce over chicken to serve.

I love Cordon Bleu. It is one of my favorite recipes. This is a great holiday recipe for your family. It is fancy and delicious!

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1/4 C dry milk

1/2 C rye or buckwheat flour

1 tsp dry yeast

1/2 C brewer’s yeast

1/4 C warm water

1 C bulgur

1 C chicken broth

1/2 C cornmeal

1 egg, beaten with 1 Tbsp. milk

1/4 C parsley flakes

Combine flour, brewer’s yeast, bulgur, cornmeal, parsley, and dry milk in a large bowl.

In a small bowl, combine dry yeast and warm water. Stir until yeast is dissolved. Add chicken broth. Stir liquid into dry ingredients, mixing well with both hands. Dough will be very stiff. If necessary, add a little more water or stock.

On a well floured surface, roll out dough to 1/4 inch thickness. Cut with knife or cookie cutter in desired shapes. Transfer to cookie sheet; brush with egg glaze. Bake at 300 for 45 minutes. Turn off heat and let biscuits dry in oven overnight. Yield: 6 to 7 dozen biscuits.

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1 c chopped nuts (walnuts)

1 stick margarine

Spread flour, nuts and margarine in bottom of 9 by 13 pan. Bake 300 for 15 mins. Let cool 30-45 minutes.

1 8 oz cream cheese

2/3 large container of cool whip

1 c powdered sugar

Combine and spread over crust.

Prepare a large packet of chocolate instant pudding following package directions. Spread over cream cheese layer.

Top with remaining cool whip and sprinkle with chopped nuts.

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2 teaspoons ground cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspon dried oregano

INSTRUCTIONS

- Take salmon fillets and lightly brush with butter. Sprinkle seasoning generously. Grill in flat pan until salmon turns white. This is best barbecued on the grill.

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Thanksgiving is a time to remember the things we are grateful for. As I grow older, the material things in life become less and less important. I have 8 grand children now. Looking into their sweet innocent eyes brings me joy beyond words. Gently cradling the newest babies in my arms fills my hungry soul. I want to wrap my arms securely around each of them and protect them from any harm.

I have been fortunate through my life to have wonderful friends. Friends who see beyond my human weaknesses and see my intentions and desires. One dear friend of almost 15 years has laughed with me until me side ached and comforted me when I thought my heart would break.

I have come to understand how much I appreciate those who succor me when I need unconditional love. Those who always stand by my side even when I may be less than perfect. One of those people is my son. Always a strength and support. A good man who wisely counsels his mother.

I am grateful for parents who raised me and are leaving a legacy of true love to their posterity. Oh, so…..much more I am grateful for.

I hope as you go throughout your day, this Thanksgiving Day, you will ponder on the blessings in your life. As simple and as precious as they may be.

Sincerely,

La Donna

1 (8 oz) can tuna fish (in oil)

2 C cornmeal

2 C flour

3/4 C water

2/3 C vegetable oil

1/2 tsp salt

Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut into small squares. Place on greased baking sheet and cook at 350 for 20 to 30 minutes and place on wire rack to cool. Store in an airtight container and place in fridge.

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1 1/2 lbs. Hamburger

3/4 C oatmeal

1 C milk

3 tsp chopped onions

1 1/2 tsp. salt

1/2 tsp pepper

Mix meatball ingredients. Form into balls. Fry in 2 or 3 tableespoons fat. Place in baking dish and cover with sauce. Bake at 350 for 30 minutes. Serve with rice or mashed potatoes.

Sauce:

2 T. sugar

2 T. Worchestershire sauce

1 C ketchup

1/2 C water

3 T. vinegar

6 tsp. chopped onion

Mix all sauce ingredients together and pour over browned meatballs.

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