Recipe of the week
Joyce Barnett's rice pudding

This is my mom's good old recipe from Ohio. I served it at the Active Adult Center with a little milk and sugar, and it was a big hit. 2 eggs ¼ teaspoon cinnamon 2 cups scalded milk 1½ cups cooked rice ½ cup sugar ½ cup raisins 1 teaspoon vanilla

Combine all ingredients in a 2quart casserole dish and mix thoroughly. Place dish in baking pan and fill pan with 1 inch of water. Bake at 350 degrees for 45 to 60 minutes, until knife comes out clean.

Carefully stir pudding after 30 minutes to even out raisins and rice. Serve warm or cool, with a little milk, cream or sugar. Serves six.