#2022 - Cheesy Rice

(by Shirley McNevich)

2 cups water
2 cups original Minute rice (raw)
8 slices American cheese (sandwich size)

In a pot add water--bring water to a boil. Break the cheese slices into bite sized pieces. Add Minute rice and cheese pieces to boiling water--stir/cook until cheese melts. Remove from heat--cover the pot and let stand 5-7 minutes. Remove lid--stir. Taste--if flat add a little salt and stir again.

#1907 - Angelfood Cake Cookies

(by Shirley McNevich)

1 box angelfood cake mix
1/2 cup water
1 tsp. vanilla

In a bowl add cake mix, water and vanilla--stir until a stiff cookie batter forms. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for about 6 minutes. Do a test cookie on this one--if the cookies get too brown they will get too dry. Place cookies on paper towels to cool.

#1554 - Baguette Bread

(by Shirley McNevich)

(makes 3 loaves)
4 cups flour
1 TBSP yeast
1 1/2 tsp. salt
2 cups water (warm but not hot)

In a large bowl add flour and salt--stir. In a separate bowl add yeast and warm water--stir. Add half of the flour mixture from the other bowl to the yeast mixture--work with your hands until dough forms. Cover the top of the dough bowl with a tea towel and let it sit on your counter for 3 hours. At this point, the dough will be triple the size it was when you covered it. Remove the tea towel and start adding the other half of the flour mixture to the dough--keep working it with your hands until all flour has been used. Flour your counter, then place the dough on top of the flour. Use your hands to knead the dough for 10 minutes (no less). Spray the inside of a bowl with Pam, then place the dough in the oiled bowl and cover it with a tea towel. Let the dough rise for 1 hour. After one hour, cut the dough into three equal sized pieces, form each into a baguette loaf shape, and place them on a cookie sheet. Once they are on the cookie sheets, let them sit for 20 minutes. Preheat oven to 450 degrees and place a bowl of water on a separate cookie sheet in the oven. Place the cookie sheets with the bread doughs into the oven. Bake at 450 degrees for 15 minutes, then remove the bowl of water. After removing the bowl of water bake the bread for 10 minutes longer or until golden brown. Ovens vary, so keep a close eye on them when making them for the first time. Also, the two outside loaves on the cookie sheet may get done quicker than the inside loaf.

#1272 - Easy Baked Ham

(by Shirley McNevich)

1 - 8lb. to 12lb. smoked boneless ham (thawed)
1 - 12lb. size Reynolds plastic cooking bag
1/2" water at the bottom of the bag

Spray the inside of the cooking bag with Pam. Unwrap the ham and place it inside the cooking bag. Place the bag/ham inside of a roast pan or cake pan. Pour water in the open end of the bag until it is about 1/2" full of water. Tie the bag shut. Use a sharp knife to poke 5 or 6 holes in the top of the bag. Bake at 350 degrees for 3 1/2 to 4 hours (at 2 hours, open the bag and turn the ham over). Increase the cooking time for larger ham. Use a large fork to poke the ham and test for tenderness.

#664 - Microwave Caramel Apples

(by Shirley McNevich)

4 or 5 medium sized apples
wooden popsicle sticks for each apple
1 - 14oz. bag Kraft caramels
2 TBSP water

Wash and dry the apples. Insert a popsicle stick into the stem end of each apple. Microwave the caramels and the water (use a deep microwave safe bowl)--microwave on high between 2 1/2 to 3 1/2 minutes (stir after each minute) until caramel is smooth. If the caramel is too thin, let it stand 2 minutes before coating apples. Dip apples into hot caramel and turn until whole apple is coated. Scrape the extra caramel from the bottom of the apples. Place each apple on greased wax paper. When cooled, store them in refrigerator. When eating them from the refrigerator, let them sit on the counter for 15 minutes to soften the caramel before eating.