I am a writer, genealogist, a Humanist Pagan/Atheist, life long autodidactic student of world religions, history, anthropology, sexuality, body acceptance, trauma, and healing. This blog is about my life, studies, beliefs, and interests including art, culture, fashion, cuisine, health, challenges, sexuality and more.
3/4 cup uncooked rice
1 can of cheddar cheese soup
1 small package of frozen broccoli pieces
1 teaspoon butter or margarine
Cook rice according to package directions. Chop up the onion and saute in butter in a frying pan. When the onion is tender and translucent, add the broccoli and saute 2 or 3 minutes. In a casserole dish, mix the cooked rice, the onion and broccoli, and the cheddar cheese soup together. If too thick, add a little milk. Sprinkle with Parmesan cheese and paprika, if you like. Bake at 325 degrees for 20-30 minutes.
4 egg whites, at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 tsp. vanilla or 1/4 tsp. almond extract
1-2 drops red or green food coloring (optional)
Preheat oven to 250 degrees. Line baking sheets with foil. Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar, add sugar 1 tablespoon at a time, beating well after each addition. Add vanilla and food coloring, if you wish to tint meringue a pastel color. Beat hard at highest speed until meringue is glossy and forms peaks that stand straight when beater is withdrawn.
Drop by rounded teaspoons 2 inches apart on prepared cookie sheets, leaving surface peaked or smooth into rounded caps. If you prefer, pipe meringue through a pastry bag, fitted with a medium sized plain or star tip making each kiss about 1 1/2 inch diameter.
Bake 35-45 minutes, until creamy-white and firm. For crisp kisses, turn off oven and let kisses cool in oven 2-3 hours without opening door. For chewier kisses, lift foil and kisses to wire rack to cool. Peel kisses from foil, using a spatula to help loosen, if necessary. Store airtight. 20 calories per cookie. Yield: 3 1/2 dozen.
1 1/2 cups heavy cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate, finely chopped
1 tablespoon Dutch process cocoa powder
Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted.
Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.
Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.