- I love having leftover rice. You can toss it into soup, sprinkle on fruit or veggie salads or have it for breakfast with a little milk, cinnamon and sugar. You can also make a quick dessert with rice stirred into Cool Whip that has been sprinkled with half a package of Jello.
- If you do heavy amounts of canning and your stove stays messy, try covering it with foil, cutting holes for the burners, for an easier clean up.
- When blanching things like tomatoes, use a deep fat fryer. Fill it with water and let it come to a boil. Drop in tomatoes using the fryer basket so you can easily lift them out. If you have or can find a frying basket of some sort at a garage sale you could use a large pan to do the same thing.
- Use all those “crumbs” in the bottom of your sweetened cereal boxes in place of sprinkles when you are decorating a cake or cupcakes. If you are in a pinch, make some cereal crumbs to use as decoration.
In today’s quick and easy summer menu, the Ham wraps are great, not only for supper, but to wrap up and take on a picnic or a trip in the car. The Rice and Fruit Salad is especially good to help you use up leftover rice.
Rice and Fruit Salad*
Ham, thin deli sliced
Swiss cheese, grated
Lettuce, finely chopped
Green onion, diced
Spread tortillas with mayonnaise and just a tiny bit of mustard. Sprinkle with 2 pinches of sugar and a dash of salt. Layer ham, cheese, lettuce, tomato and onion on it and roll tightly. Secure with toothpicks.
Rice and Fruit Salad
You can use other types of fruit in this salad if you like. Just use about 2 cups total. The recipe calls for fresh fruit, but you can use canned fruit.
1 can (8 oz.) pineapple chunks
1-2 cups rice, cooked
1/2 cup each strawberries, bananas, peaches and pears, cut into bite sized pieces
2 Tbsp. yogurt, plain or flavored
1 Tbsp. honey
Fresh spinach leaves
Drain pineapple, reserving 1/4 cup. Mix first 3 ingredients. Mix yogurt, 1/4 cup pineapple juice and honey. Pour on fruit and rice. Serve on spinach leaves.
1 pkg. (18 1/4 oz.) devil’s food cake mix
1/4 cup butter or margarine, melted
1/4 cup water
3 cups marshmallows
1 cup M&M’s or chocolate chips
1/2 cup chopped peanuts
Mix dry cake mix, butter, water and egg. Press into a greased 9×13 pan. Bake at 375° for 20-22 minutes until toothpick inserted in center comes out clean. Sprinkle with marshmallows, M&M’s and peanuts. Bake 2-3 minutes longer until mellows are melted. Cool before cutting.
For more quick and easy recipes to make your life easier, check out our Dining On A Dime Cookbook.
Photo By: jeffreyw