PT Cooking Magazine *SUPPERTIME*

[mruffruff]

One of my favorite side dishes is Green Rice. It's easy and versatile. I use Success rice in bags, but regular rice would work, too.

Fill a large pan 3/4 full of water. Add 1/2 to 1 cup of chopped onion and the same of chopped green pepper. (I buy the frozen bags to make it easier). Add 1/4 cup finely chopped celery (or 1 Tablespoon dry celery flakes) and the same of dried Parsley. Bring the water to a boil. Add the rice bag and cook on medium high for 10 minutes.

Pour the entire pot into a large strainer. Return the onions and pepper mixture to the pot. Add the drained rice. Mix in butter or margarine and salt/pepper to taste.

Vary the amounts of 'greens' to suit your taste.

Leftovers can be combined with a can of drained stewed tomatoes, chili powder and grated cheese. Stuff this into partially cooked, boiled green pepper halves and bake at 350 for 30 minutes.

Or add a can of drained stewed tomatoes, cooked and crumbled hamburger and chopped jalepenos for Spanish Rice.

It looks as good as it tastes. Sorry I don't have a picture!

[Ceph]

I am a baker more than a cook...I dont have the recipe for my homemade pie crust, but when I go home I'll post that...

Here's Pumpkin Cream Cheese Roll.

3 beaten eggs, 1 c. sugar (I usually add a little more), 2/3 c. pumpin (the canned stuff), 1/2 tsp cinnamon, 3/4 c. flour, 1 tsp baking soda, 1 tsp pumkin pie spice (I usually add to taste)...and you can add nuts...which I dont do cause my dad doesnt eat them.

I just kind of mix it all together, through it in a wax paper lined, buttered up jelly roll tray, cook at 375 for 10-15 minutes...then I take a towel with powdered sugar sprinkled on it...turn the tray bread down and then peel the wax paper off the top. Let it cool for 30 minutes then you spread the filling inside and roll it up.

the filling is : 8oz cream cheese, t tbs soft butter (unsalted) or 2 tbs melted butter (alot messier), 1 c. powdered sugar, 1 tsp vanilla (I usually do to taste)

This week is my spring break and my daddy is making me my family secret french onion soup (its a secret recipe from a pre WWII pariesian restaruant) and I am having schwarma...which is amazing (a kosher lamb sandwitch thing)

[Sirrahsim]

Ridiculously Easy Cinnamon Rolls


1 Tube refrigerated crescent rolls
cinnamon sugar mix (approx 1 part ground cinnamon to 3 parts white sugar)
margarine

Roll out the tube of crescent rolls and seal the creases so that you have 2 long rectangles. Spread a thin layer of butter or margarine over the top of the rectangles. Sprinkle plenty of cinnamon sugar over the rectangles. Don't be shy, I cover them Roll the rectangles up like a jelly roll with the cinnamon sugar mixture inside. Cut the "logs" into a total of 8 small cinnamon rolls. Place them on a baking pan and bake them according to the package directions.
For frosting I mixed about 1/2 cup powdered sugar with a splash of milk and a splash of vanilla extract. Continue to add tablespoons of powdered sugar if it's too runny or just a splash of milk at a time if it's too thick. Yummy, fast, and easy!!!