Rice Pudding

I've tried to put all my favorite recipes on here so I can look them up when I need them instead of digging through the old recipe box, but somehow this one was missed.  I've had to dig this out too many times, so finally here it is!  Good memories sharing this yummy pudding with mom.  The boys just didn't care for it.  Now I get it all to myself, unless Porter is in the mood to share with me.

2 cups milk
2 eggs
1 cup sugar
1 teaspoon vanilla
2 cups rice

In sauce pan scald 2 c. milk.  In bowl, mix eggs, sugar and vanilla.  After milk is scalded, remove from stove and gradually add in egg mixture.  You must do this slowly to avoid scrambling the eggs.  Pour milk mixture over the rice in 8x8 casserole dish.  Place 8x8 pan in a larger casserole dish, and fill dish 1/2 way with water.  Bake 2 pans at 350 for 50-60 minutes.  We liked to eat this with a little more milk or 1/2 & 1/2 over the top.

Chicken Curry Chili

This is a recipe that Jared's parents tried in Hawaii on their mission and loved.  I want to try it out now!

2 lbs. cooked and cubed chicken  
4 cloves garlic

1 tbs. curry powder                         
2 tsp. gound coriander

1 tsp. ground cumin                            
1 tbs. lemon juice

2 medium sweet peppers                    
3 cans diced tomatoes with chilies

1 15 oz. can chicken broth                 
1 15 oz. can coconut milk

1/4 cup catsup

In large stock pot, cook garlic and sweet peppers.  Stir in curry, coriander, cumin,

and lemon juice. Stir in tomatoes, broth, coconut milk and catsup. Bring to boil

and add chicken.  Garnish with fresh basil and chopped peanuts. Salt to taste.

Jeri said that Scott sometimes adds a bit of brown sugar.  If you want the taste 

sweeter, just add brown sugar to taste.