Frog's Eye Salad

1 1/3 cups (8 oz) RONZONI Acini Di Pepe, uncooked
1 can (20 oz ) pineapple chunks or tidbits, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 package (3.4 oz) instant vanilla pudding or coconut cream or banana cream pudding instead
1 can (8 oz) crushed pineapple, undrained
2 cans (8 oz each) mandarin orange segment, drained
2 cups frozen non diary whipped topping or whipped cream, whipped
1/2 cup coconut
3 cups miniature marshmallows (optional)

Note:

I have eaten this same salad with halved strawberries and grapes added to the mixture as well.

Cook pasta 10 or 11 minutes. Rinse with cold water; drain well.

In a large bowl, beat reserve pineapple juice, milk, sugar and pudding for 2 minutes. gently stir in pasta and remaining ingredients. Cover and refrigerate for at least 5 hours.

Makes about 12 servings

Spinach Parmesan Rice Bake

Worldwide Ward Cookbook (Secret Recipes), Deanna Buxton

1 12 oz package frozen spinach
2 cups cooked cold white or brown rice
2 cups Cheddar cheese or Swiss, grated or shredded
1/3 cup melted butter
3/4 cup grated Parmesan cheese or to taste
1/3 cup chopped onion or 2 large green onion, chopped
1-2 cloves garlic, minced or 1/2 teaspoon garlic powder
3 large eggs, beaten
3/4 cup milk or half-and-half
Salt and pepper to taste
1/8 teaspoon Cayenne pepper
1/4 cup extra grated Parmesan cheese

Preheat the oven to 350. Grease a 11 x 7-inch baking dish generously.

Cook 1 12 oz package frozen spinach according to package directions, squeeze to remove all excess moisture.

In a large bowl mix: spinach, rice, eggs, onion, butter, garlic, milk, seasonings and cheeses except 1/4 cup extra Parmesan cheese.

Transfer the mixture ti prepared baking dish; sprinkle with the Parmesan cheese. Bake covered or uncovered  for 25 or until set. Don't over bake. If you like it top with fresh mozzarella the last 5 minutes if baking.

Makes 10 servings

                                                                                                      Josiah Brenner
                                                                                                      Brisbane, Australia

Note: This is half the recipe.

King Ranch Chicken

Southern Living 1999 Annual Recipes

www.southernliving.com

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (10 oz) cans ROTEL diced Tomatoes and Green Chilies
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
12 (6-inch) corn tortillas, cut into quarters
2 cups (8 oz) shredded Cheddar cheese

Sprinkle chicken breast halves with salt and pepper; place in a lightly greased 13 x 9-inch baking dish.

Bake at 325 for 20 minutes or until done; cool. Coarsely chop chicken.

Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute until crisp-tender. Remove from heat; stir in chicken, tomatoes and green chilies, and soups.

Place one-third of tortilla squares in bottom of a lightly greased 13 x 9-inch baking dish; top with one-third of
chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese.

Bake at 325 for 35 minutes; sprinkle with reserved cheese, and bake 5 more minutes, Let stand 5 minutes before serving.

Yield: 6-8 servings

Note: I usually make half the recipe since I have a small family.

Cheesy Orzo

Rachel Ray, Food Network Host: 30 Minute Meals.

www.foodnetwork.com

2 tablespoons extra virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz each) chicken or vegetable broth or stock
2 cups orzo
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a 8-inch pot with a tight-fitting. Cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the an and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes stirring occasionally or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste.

Your favorite fresh herbs may also be stirred into the orzo to strengthen the flavor even more.

Yield: 4 servings

Note: I ended up adding 1/2 cup more chicken broth when cooking the orzo and I added the finely grated zest of 1 big lemon at the end.

No salt was necessary at the end. Peas can be added also as well as chopped basil or parsley.

Serve IMMEDIATELY or it will get sticky and will clumped together. If that is the case, a little amount of hot chicken broth can be added.

Diana's Peach Jello

Recipe courtesy of my dear friend Diana Urbano Chang




2 cans (15 oz each) peach slices in light syrup or 1 can of peach slices and 1 can pineapple chunks, drained reserving 1/2 cup of the syrup
1 can (14 oz) fat-free sweetened condensed milk
1 cup (8 oz) whipping cream
6 oz cream cheese (not fat-free or reduced-fat)
2 envelopes unflavored gelatin
1/3 cup boiling water
1 tablespoon lemon juice

Mix the gelatin with the boiling water and dissolve well.

Meanwhile, place the condensed milk, cream cheese, lemon juice and whipping cream, in the blender and combine well.

Place chopped peaches (reserving a few slices for garnish) in the bottom of a 13x9-inch glass dish .Pour the mixture on top of the fruit, Cover with plastic warp and refrigerate until firm.

Garnish with peach slices, mint leaves and maraschino cherries if desired.

Makes 16 servings

Arroz con Leche (Rice Pudding)

Taste of Home, Annual Recipes 2012

www.tasteofhome.com

1 1/2 cups water

1/2 cup uncooked long grain rice

1 cinnamon stick (3 inches)

1 cup sweetened condensed milk

3 tablespoons raisins

In a small saucepan combine water, rice and cinnamon stick. Bring to a boil. Reduce heat; simmer uncovered for 15-20 minutes or until water is absorbed.

Stir in the sweetened condensed milk and raisins. Bring to a boiled, Reduce the heat; simmer, uncovered. for 10-15 minutes or until thick and creamy, stirring frequently. Discard the cinnamon stick. Serve pudding warm or cold. 

Yield: 4 servings

                                                                                                    Marina Castle
 
                                                                                                    Hollywood, California

Banana Ginger Waffles

Southern Living, Annual Recipes 1986

www.southernliving.com

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2 eggs, beaten
1/3 cup brown sugar
3/4 cup milk
1 ripe banana, mashed
1/4 cup molasses
1/4 cup butter or margarine, melted
2 large bananas, sliced (optional)

Combine flour, baking powder, salt, cinnamon and ginger in a medium mixing bowl; mix well.

Combine eggs, sugar, milk, banana and molasses; beat well until smooth. Add to dry ingredients, stirring just until moistened; stir in butter.

Bake in a preheated lightly oiled waffle iron about 5 minutes,

Serve with sliced bananas, if desired.

Yield: 12 (4-inch) waffles

                                                                                                   Lilly S. Bradley
                                                                                                  Salem, Virginia