Phili Rice Pudding

Ingredients: 1 cup long grain rice 1 1/2 quarts milk 1 cup sugar 1/2 teaspoon salt dash nutmeg 1 teaspoon vanilla 1/2 cup raisins

Directions: Preheat oven to 300°F. Mix all the ingredients in a medium sized oven-proof covered saucepan. Bring to a simmer and then place covered pan in the oven and bake undisturbed for 2 hours and 45 minutes. Allow to cool and spoon into dessert dishes. Garnish with whipped topping and a dash of nutmeg.

Rhubarb Kuchen

Ingredients: 1 cup + 3 tablespoons flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 5 tablespoons butter or margerine, cold 1 egg 2 tablespoons milk 1 (3 oz) package strawberry Jello 5 cup sliced rhubarb 1 cup + 1 tablespoons sugar 1/3 cup sifted flour ice cream to serve with it

Directions: Preheat oven to 375°F. In a mixing bowl, combine 1 cup flour, 1 tablespoon sugar, baking powder and salt. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Beat in eggs and milk, and then add in flour mixture and blend until just moistened. In a 9 inch square pan pat dough into the bottom, covering evenly and pushing 1 inch up the sides to form a crust. In a mixing bowl, combine Jello, 1/3 cup sagar and 3 tablespoons flour. Then add in rhubarb and mix well. Turn into the crust-lined pan. Then combine sifted flour, 2/3 cup sugar and 3 tablespoons butter and sprinkle over the rhubarb mixture. Bake for 45 minutes, until rhubarb is tender and topping is lightly browned. Cool and cut into squares. Serve with ice cream if desired. Serves 6-8

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