Rice Pudding

I love rice pudding, and this is the real thing, real pudding with rice!

3 c. cooked rice
1/2 c. sugar - you can add more if you like it more sweet
2 T. cornstarch
1/4 t. salt
5 c. milk - 2%
2 egg yokes
1 T. vanilla

We had stir-fry for supper so this is the leftover rice, about 3 cups

put the sugar, salt and cornstarch in a small bowl and mix it together

add 5 cups milk to rice, then add the sugar mix slowly while stirring

stir continuously over medium heat until the mixture thickens and boils,
boil for one minute

Separate two eggs, keeping the yokes

You could save the whites for a supper healthy omelet for tomorrow's breakfast

Slightly blend the yokes with a fork

Now add hot milk/rice mixture to egg yokes,
a little bit at a time, constantly stirring, I did about 2 cups worth

Then pour the egg yoke mixture back into the pot, stirring constantly

Bring the pudding back to a boil and boil for 1 minute,
Stirring constantly

Remove from heat and add vanilla

Stir in vanilla

And Voila, you have amazingly creamy rice pudding

Great served warm with cinnamon and sugar,
also great served cold with strawberries (it is a Craven Family tradition)

Cranberry Apricot Turkey Roast

Butterball Turkey Breast Roast, 3 lb
1/2 c. apricot jam
2 c. hot water
3 chicken bouillon cubes
1/4 c. craisins
1/4 c. chopped dried apricots

Spray Crock-Pot with non-stick cooking spray

1/2 c. apricot jam, hot water and bouillon cubes, mix together

Dried apricots and craisins

place turkey breast roast in Crock-Pot and pour apricot jam/bouillon mixture over it

Cook in Crock-Pot on low for 4-5 hours, basting several times

then remove string mesh and slice into 4 large slices

put back in Crock-Pot and sprinkle with dried fruit, cook for another 3 hours

Slice turkey and garnish with apricots and craisins from the broth

I am sure you could cut down on the cooking time, this is just how long I cooked it