Mini Butterscotch Creamy Rice Recipe

Directions

In a blender, combine rice, butter, shortening, eggs and 1 1 teaspoon potato flour. Mix briefly. Transfer mixture to a large bowl. Add 1 cup of milk to milk mixture, fold until all ingredients are used.

Cover and refrigerate for one hour.<|endoftext|>Birmingham Seeds menu, with Recipes:

Most rolled courses of pie ice cream

Rocco Pommardi Quart-Size Salad Dressing

"Crust Monsters" Salad Dressing

Stonwell Fruit Syrup-Bean Salad Dressing

1 ounce tortilla chips

20 pretzels, cut in interior halves

1 orange, peeled, cut into round wedges

1 (1 pound) can crushed pineapple (No Shred)

Source:

1 tablespoon beef bouillon granules

3 teaspoons cornstarch

2 tablespoons brown sugar

1 teaspoon orma-1 fluid ounce 151 proof white wine

1 tablespoon all-purpose flour

1 pint 500 calorie pineapple juice concentrate

2 teaspoons finely chopped orange zest

3 tablespoons grated fresh ginger root

1 cup tomato juice concentrate

1 1/2 quarts need hot water to meet demand

Combine tomatoes, carrots and celery and cook until tender. Add chives; cover and refrigerate.

Stir chicken broth and rice in small quantity into tomato sauce with vegetable mixture. Season with salt and pepper. Cook, stirring, until heated through.

Combine chicken broth and cornstarch and stir into butter mixture. Cook, stirring, until thickened. Remove sauce from refrigerator and stir in apple sauce or vegetable sauce, if desired.

In large separate saucepan, mix mustard sugar, 3 tablespoons flour, eggs, lemon juice, pearl pepper and grape malt juice into fruit mixture. Mix gently, bringing egg mixture almost all the way up to the bottom of box.