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Random Recipe(s) For You Spanish RiceINGREDIENTS: 1 1/2 cup long grain rice 4 tbsp. canola oil 2 to 3 cups water 1/2 can tomato sauce 1/2 white onion 1 tablespoons of garlic powder 1 tablespoons of cumin powder 1/2 teaspoon of salt 1/2 teaspoon of pepper 1/2 cup of green bell pepper, chopped Pour 1 1/2 cups long grain rice into a frying pan. Add the canola oil. Stir over medium heat until the rice turns a light brown
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Cool Snacks for a Hot Summer by Deborah Shelton Beat the heat with these cool summer treats! Mouse Popsicles It’s not what you’re thinking! The name refers to the size of the popsicle—not the contents. Wash a bowl of seedless grapes, and then set the grapes in the freezer for about an hour. Poke colored toothpicks into the grapes to serve. Juice Pops Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid. Frozen Monkey Treats Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert p Need a sunny pick-me-up? Try this delicious orange sunshine milkshake. It’s like transporting yourself to sunny California or a sand-drenched beach in Florida. The orange flavor will burst open in your mouth and put a smile on your face. Orange sherbet makes this fruit-flavored milkshake a real taste treat. It’s like drinking orange cream velvet on a beautiful sunshine day. Orange Sunshine Milkshake 1/2 quart orange juice 1 cup vanilla cream 1 cup orange sherbet Directions Combine all ingredients in blender. Blend until smooth.
About The Author Copyright 2004
Donna Mo Bottom Layer: 1/2 cup butter or margarine 1 cup sugar 2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1/4 cup milk 2 eggs 1 teaspoon vanilla Cream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan. Middle Layer: 4 to 5 cups of rhubarb (cut up) 2 eggs 1/4 cup milk 2 cups sugar 1 cup flour 1 three-ounce package strawberry Jello Measure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mixture. Top Layer:
1 cup flour
3/4 cup brow
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