Corn & Blueberry Salad

My friend made this for us one night for dinner at her house...it was delicious! Click here to see a picture and recipe: corn & blueberry salad

enjoy :)

REUBEN SWIRL ROLLS

This is a delicious way to use left-over corned beef after St. Patrick's Day. You could also adapt it to use other sliced meats and cheeses.

8 frozen dinner rolls or 1 loaf frozen bread, thawed (or make your own bread dough)
3 Tbs. Thousand Island Dressing
6-8 slices Swiss cheese
1 - 2 C. sauerkraut
1 tsp. caraway seeds
1/2 tsp. black pepper
1/3 pound thinly sliced corned beef
extra Thousand Island dressing for dipping

Roll dough into 9x13" rectangle. Spread dressing evenly over dough. Arrange cheese slices evenly over dressing. Sprinkle with sauerkraut, caraway seeds and pepper. Top with corned beef slices. Starting from a long side, roll up jelly-roll style. Using a serrated knife, cut into 8 slices. Place cut side up on a sprayed baking sheet (secure with toothpicks if needed.) Cover with damp towel or plastic wrap and let raise 30-45 minutes. Uncover and bake at 350* for 20-25 minutes. Serve warm with extra dressing for dipping if desired. (They're also pretty good at room temp.)

Quick and easy Rice Pudding

 

When ever I have a meal that I will have rice as a side dish, I cook extra so that I can make this for dessert that night or the next night.

2 C. cooked, unseasoned, white rice
1/2 C. sugar
2 eggs, beaten
2 C. milk
1/2 t. vanilla
1/4 - 1/2 C. raisins
1/2 t. cinnamon
1/2 t. salt

*Place rice in a bowl, add all ingredients, stir to mix. Pour in a greased baking dish, and bake for 25-30 min @ 350. Serve with a little nutmeg sprinkled on top