• 1 qt lowfat milk
• 1/4 cup rice
• 1/3 cup sugar
• 1 lrg egg, beaten
• 1 tsp vanilla

In a heavy saucepan bring milk, rice, and sugar to a boil.  Lower heat and simmer 1 hour and 30 minutes making sure to stir every 10 minutes or so to keep it from sticking to the pan. 

Mix the egg with a little of the hot pudding.  Add warmed egg and vanilla to the pot. Stirring well.

Spoon pudding into serving dishes.

• 4 Garlic cloves
• 1 tbs olive oil
• 1 jalapeno (seeded and chopped fine)
• 8 plum tomatoes, cut into at least quarters
• 3 tsp salt
• 1/4 tsp pepper
• 1/3 lb pasta shells (I luv Barilla!)
• 1/2 cup fresh cilantro (chopped)

Sauté garlic in oil until golden.  Add jalapeno and sauté for 1 or 2 minutes.

Add tomato, 1 tsp salt and the pepper.  Cook partially covered 10 – 12 minutes

Bring pot of water to boil and add remainging salt and the shells.  Boil 7-9 minutes or until just tender.

Drain pasta shells and add to the simmering sauce.  Toss to combine and coat the shells.  Add cilantro and toss lightly again.

Remove from heat and serve.

• 2 tbsp olive oil
• 4 med tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup parsley (chopped)
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper

Preheat oven to 350.  Lightly oil baking sheet with 1/2 tsp oil.

Cut tomatoes horizontally and remove the seeds.  Place it on the cookie sheet, cut side up (like a little bowl)

Drizzle  1/2 tsp olive oil into the hollow halves.

In a bowl, mix: oregano, thyme, parsley, bread crumbs, cheeses, salt and pepper.

Using a large spoon, fill the mators.  Do NOT pack it down.  You want it loose.

drizzle remaining olive oil on top of the filling.

Bake until cheese is melted, about 10 minutes.

This cornbread is so good, it is my Gran’s absolute favorite.  You can use less jalapenos if you don’t like heat.

1 cup corn meal
1 cup sweet milk
1/3 cup oil
2 eggs beaten
3 jalapenos (de-seeded!)
1/3 cup cream style corn
1 onion diced

Combine all ingredients.  Make sure your jalapenos have bee deseeded or they will burn your mouth off!  lol…    Mix well.  Bake in a hot greased skillet for 35 minutes @ 425.