Creamy Rice Pudding

Ingredients
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract


Directions
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Chocolate Eclair Dessert

Ingredients
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting


Directions:
Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk. Stir well.
Stir in whipped topping to pudding mixture.
Spread half of mixture over graham cracker layer.
Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting.
Refrigerate until serving.

Bacon-Scrambled Eggs With Cheese

6 eggs
1/2 tsp. salt
1/4 lb. Cheddar, Colby or American cheese, diced or cut into thin slices
1 lb. bacon or pork sausage
1/4 c. whole milk
1/4 tsp. black pepper
1/2 tsp. sugar

Fry bacon until crisp.
Save grease for scrambling eggs and cheese.
While bacon is frying, mix eggs with other ingredients.
Beat mixture with fork until the eggs begin to thicken slightly.

Farm House Omelet

1 tbsp. butter
1 onion, chopped
1 potato, diced
4 slices bacon, chopped
1/2 c. mushrooms, chopped
3 eggs
2 tbsp. milk
1/4 tsp. dried mixed herbsSalt and pepper
1 c. grated cheese

Melt butter in medium skillet. Add onion, potato and bacon; simmer until soft. Add mushrooms, increase heat and cook until vegetables begin to brown. Beat eggs, milk, herbs and season with salt and pepper.

Pour over vegetables, tilting skillet to spread mixture evenly. Cook over moderate heat until omelet starts to set. Sprinkle with cheese and put skillet under preheated broiler, keeping door slightly ajar. Cook until cheese is bubbly and golden brown. Serves 2.