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Foolproof Fudge (printable version)
My mother has been using this recipe that she found in a magazine for years.  Everybody loves it.  And it's easy.

3 cups (18 oz) semi-sweet chocolate chips
1 - 14 oz can Sweetened Condensed milk (NOT evaporated milk)
dash of salt
1.5 tsp vanilla extract
1 tbsp butter or margarine
to 1 cup chopped nuts (optional) 

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)
If you like Rice Pudding, you're going to love this recipe.  By adding whipped topping to the pudding itself, it becomes even richer & creamier.

2 tbsp butter or margarine
1 qt milk (low fat or regular)
dash of salt
1/3 cup white rice
1 3 strip lemon or orange peel (orange is my preference)
1/4 cup sugar
2 eggs
1 tsp vanilla
cup non-dairy whipped topping
tsp Cinnamon plus extra for topping
cup raisins (optional)

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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