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Foolproof Fudge (printable
version) 3 cups (18 oz) semi-sweet
chocolate chips Line 8 or 9 inch square pan or baking dish with aluminum foil. Generously butter foil; set aside. In a heavy saucepan or double-boiler, melt chocolate chips along with Condensed milk & salt. Remove from heat. Stir in nuts (optional) & vanilla. While still warm, spread evenly into prepared foil-lined dish. Chill 2 hours or until firm. When firm, turn fudge upside down & remove foil. Cut fudge into squares. Store covered in refrigerator. Marshmallow Variation: Omit nuts. Stir in 2 tbsp butter or margarine with vanilla. Fold in 2 cups miniature marshmallows (white or colored). Proceed with rest of recipe. Yields about 2 pounds.
Creamy Rice Pudding (printable version) 2 tbsp butter or margarine Melt butter or margarine in a 2 qt saucepan. Pour in milk & salt & bring to rolling boil over medium heat, stirring constantly. Stir in rice & citrus peel & continue to cook over medium heat for about 25 minutes or until rice is tender & puffy (an even creamier consistency can be obtained by adding a little more milk while the rice cooks & absorbs more of the liquid). Remove the peel & stir in sugar. In a separate bowl, beat the eggs until frothy. Add about 1 cup of rice & milk mixture to eggs & combine. Gradually return the egg mix to the rest of rice in the saucepan, stirring constantly over LOW heat until the entire mixture thickens. Remove from heat & add vanilla (& raisins if desired). Allow to cool by folding mixture into itself. When slightly cooled, fold in whipped topping. Serve warm or chilled, dusted with cinnamon. Yield: about 4 servings. This recipe is easily doubled or tripled.
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