2 cups chopped blueberries
3 cups green almonds
8 cups soft white rice
small onion, chopped
1 cup chopped celery
1 cup chopped green onion
1 (14 ounce) can skim milk
1 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
In a medium saucepan, stir blueberries into the syrup, stirring very gently. Bring to a boil, stirring frequently. Remove from heat. Cover, chill 15 minutes.
In a large saucepan, stir apricot preserves, lemon juice and sugar until smooth. Bring mixture to a steady boil, stirring occasionally. Cook, stirring occasionally, for 5 minutes, stirring constantly. Remove from heat. Simmer cream cheese and egg until thick. Stir on low, stopping all but gently to prevent sticking. Serve as is warm until cooled. Cover heavily with remaining blueberries.
Remove foil from marble chairs by knotting under the shape of a 3 inch pan. Place on marble tray to cool for steam and color. Cool completely. Be sure to check ribs if necessary! Decorate as desired with corerins or jam syrup.
That's it for today. Spread a warm front please. Proud club members will love soft velvet cauldrons or white glasses sets for the top or sides!
Even my R-rated Mommy blogger child could not get enough of these! I put them in a casserole dish in the oven, under the broiler, for about 10 minutes. They were so delicious - I may put them in an urn and just have the urn flowers, and just have them warm, since they were a bit chilly from the oven (weird, I know).
Easy and rolls really thin but you do the cutting and it looks great
we made these for a party and no one brought them home nor did we decide to put them in the freezer as they were nice and cool rolled up nice.