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RICE PUDDING
1 package (3 oz.) regular vanilla pudding and pie
filling (not instant)
2 cups milk
1/2 cup instant rice, uncooked
1/3 cup raisins
1/2 teaspoon cinnamon Dash of nutmeg
1. In a 2-quart glass casserole, combine all
ingredients.
Cook, uncovered, on P-HI for 6 minutes or until
thickened; stir three times during cooking.
2. Cover and let stand 5 minutes. Serve warm or
chilled.
4 servings
For a variation, substitute regular banana or coconut
cream pudding and pie filling for vanilla.
TOFFEE FUDGE
4 cups confectioner’s sugar, sifted
2/3 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup margarine or butter
1 teaspoon vanilla
1 cup English toffee bits or broken toffee candy
1. In a 1 1/2-quart glass casserole, blend
confectioner’s sugar and cocoa. Pour in milk and
place margarine on top. Cook, uncovered, on P-HI
for 3 minutes or until butter is melted.
2. Stir in vanilla; beat with a wooden spoon until
smooth.
Stir in toffee bits.
3. Pour mixture into buttered 8-inch square pan.
Refrigerate at least 1 hour. Cut into squares.
16 squares
CHOCOLATE CLUSTERS
2 cups broken pretzels
1 cup miniature marshmallows
1 cup salted peanuts
1/2 cup raisins
3/4 cup sugar
1/3 cup milk
2 tablespoons margarine or butter
1 package (12 oz.) milk chocolate chips
(about 2 cups)
1/2 teaspoon vanilla extract
1. In a large bowl, combine pretzels, marshmallows;
peanuts and raisins.
2. In a 4-cup glass measure, combine sugar, milk,
and margarine. Cook, uncovered, on P-HI for 3 to
4 minutes or until mixture boils; stir once during
heating. Stir in chocolate chips and vanilla until
chips are melted and mixture is smooth, about 2
minutes.
3. Pour chocolate mixture over pretzel mixture. Stir
until well coated. Drop by tablespoonful onto wax
paper-lined cookie sheet. Chill until firm.
3 dozen clusters
For a variation, add other types of fruits, nuts or
chocolate chips.