I haven't made this yet, but it sounds good. Creamy Rice Pudding PREP TIME 25 Min COOK TIME 20 Min Original recipe yield: 4 servings INGREDIENTS 3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract DIRECTIONS In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. Tortellini Salad recipe 1 (14 ounce) package frozen cheese tortellini 1 cup chopped raw vegetables 1/2 cup Italian salad dressing Thaw tortellini according to package directions. Add remaining ingredients; toss gently. Source of Recipe Taste of Home - M. Dennis; Clarks Hill, IN Southwestern Rice -- e-w Serves: 8 1 medium green pepper, diced 1 medium onion, chopped 2 garlic cloves, minced 1 T. olive - or - canola oil 1 14-1/2-oz. can reduced-sodium chicken broth 1 c. uncooked long grain rice 1/2 tsp. ground cumin 1/8 tsp. ground turmeric 1 15-oz. can black beans, rinsed and drained ** 1 10-oz. can diced tomatoes and green chilies, undrained 1 10-oz. pkg. frozen corn, thawed In a large nonstick skillet, sauté the green pepper, onion and garlic in oil for 3 minutes. Stir in the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Add beans, tomatoes and corn; heat through. To make a main dish out of this just add cooked chicken.

Bombay Chicken Salad 2 chicken breasts, skinless, boneless,cut into bite size pieces 2 green onion stalks,julienned 1/2 box of shells pasta handful of raisins 3/4 tsp curry powder, or more to taste 1/2 tsp turmeric 2 tbsp sugar, or to taste 1 tbsp lime juice, or to taste 1/2 cup mayonnaise 1/2 cup sour cream Cook the shells until al dente. Drain and rinse with cold water. Meanwhile, cook the chicken in a skillet with a little bit of oil and salt. Add just enough curry to color the chicken. When chicken is almost done (maybe 2 minutes left,) add the green onion and the raisins. Set aside. In a medium bowl, mix the mayo, sour cream, sugar, lime juice, curry, and turmeric. Whisk and add salt and more curry, sugar, lime juice to taste (the recipes IÂve seen call for a ton of sugar- but I found it WAY too much) 2 tbsp is just about right for me...but if you like it sweeter, add more. If you like it tangy, more lime juice. Whisk until homogenous and then mix the pasta and chicken mixtures with it. Toss to coat. Add the pasta some at a time to make sure there'll be enough dressing Taste again and add more salt if necessary. This tastes killer the next day- if you like curry Hope you enjoy!!

Here's another entree; These rouladen end up about the size of cigars, and are pan fried till the bacon is crispy. Pork Rouladen  4 pork cutlets (center cut pork tenderloin)  salt and pepper  2 tsp Dijon mustard  2 tsp thyme leaves  8 cornichon pickles, sliced lengthwise  3 tbsp chopped capers  8 slices bacon  2 tbsp vegtable oil  1/2 cup white wine, divided  5-6 fresh thyme leaves  3 tbsp sour cream  1 tbsp grain mustard 1. In between two pieces of plastic wrap, pound each piece of pork to ¼ inch thickness. Cut each piece in half 2. Season each piece of pork with salt and pepper. Spread ½ tsp of mustard on each and sprinkle with thyme leaves. Place pickles on short end of pork, and sprinkle entire surface with capers. 3. Starting at the short end, roll pork into a rouladin (away from you) and wrap each bundle with a slice of bacon. Tie each pork bundle with kitchen string. Repeat with remaining pieces of pork. 4. In a large skillet, heat oil over medium high heat. Sear rouladin on all sides, 5-6 minutes, or until bacon is crispy. 5. Add ¼ cup white wine to deglaze and scrape up all the brown bits. Add thyme sprigs. 6. Transfer skillet to preheated oven and continue cooking pork another 4-5 minutes, or until cooked through. 7. Remove from oven and transfer pork to another dish. Add remaining ¼ cup white wine, sour cream and grainy mustard. Stir to combine. 8. Slice rouladin and serve with pan sauce

I saw that recipe from All Recipes, it sounds good, but I too would like to find out if anyone has made it. The one I make now is a hit with the family. It's from Quick Cooking, Little Cheddar Loaves, and my family likes it a lot. BUT they call it "Meat Wads"! Meat Wads Loaf: 1 egg 1 cup shredded cheddar cheese 1/2 cup oatmeal 1/2 cup chopped onion 1 tsp salt Pepper to taste 1 lb. ground beef Sauce: 2/3 cup catsup 1/2 cup brown sugar 1 1/2 tsp dry mustard In bowl beat egg and milk, stir in cheese, oats, onion, salt and pepper. Add beef and mix well. Shape into 8 mini loaves. Place in lightly greased 9x13 pan. Combine catsup, brown sugar and dry mustard, spoon over loaves. Bake uncovered at 350° for 45 minutes. My DH prefers a large loaf so he can have sandwiches the next day, so I just make it into a large loaf and bake a bit longer. Also, I use part turkey or pork for some of the beef.