I’m dreaming of the time we can sit in our backyards enjoying the sunshine. In just a few short weeks we will be able to do so. I promise.
Of course a few short weeks could be six, could be eight. Maybe a nice fresh fruit salad would taste like spring. Here’s one a reader sent in. N.M. said she’s had enough, made the fruit salad, sat in a sunny spot in her kitchen , closed her eyes and ate it. N.M. said she pretended it was a bright spring day and felt herself relax.
I can’t promise the same results for you, but a fruit salad is never a mistake. We also had a letter from an “anonymous” friend. Anonymous sent in a recipe for rice pudding. Sound yummy and nice change from the one I‘m used to. I like rice pudding any time of year! Thanks to our friends! Have a great week.
Creamy Fruit Salad
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 (15.25 ounce) cans fruit cocktail in light syrup, drained and liquid
reserved
2 bananas, peeled and sliced
1 pint fresh strawberries, rinsed and sliced
1/2 honeydew melon, fruit removed with a melon baller
1/2 cantaloupe, fruit removed with a melon baller
Directions: In a large bowl, cream together the cream cheese and sweetened condensed milk until smooth. Mix in about 1/4 to 1/2 cup of the reserved fruit cocktail liquid. Fold in the fruit cocktail, bananas, strawberries, honeydew and cantaloupe. Serve immediately or chill until serving.
Rice Pudding
3 Beaten eggs
2 cups Half and Half {whole milk and cream)
1/ 2 cup sugar
3/ 4 cup golden raisins
1 tsp real vanilla
Cinnamon to taste (reader recommends 1/ 2 tsp)
Directions: Mix together in a greased baking dish all except cinnamon . Bake at 325 degrees for 25 minutes, stir in cinnamon and bake for 20 minutes more. Remove from oven and stir in 1/ 4 cup half and half. Let cool slightly and enjoy!
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
