Cleaning with Rubbing Alcohol

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      — In, Sondra Nelson



      > Hi guys, I am looking for a recipe to use up cooked white rice. I

      have done the fried rice, and adding it to soups, anything else?


      > I have leftover rice, and am really trying to stretch what I

      have. We aren’t getting a $400 check we were hoping for, so I am

      trying to be as tight as possible for a few weeks!


      > Thanks!

      > Sondra







      > Boardwalk for $500? In 2007? Ha!

      > Play Monopoly Here and Now (it’s updated for today’s economy) at

      Yahoo! Games.


      Baked Rice And Cheese

      Ingredients for Baked Rice And Cheese No. 1 Recipe

      3 cups cooked rice

      1 cup of milk

      2 tablespoons flour

      ½ pound cheese

      ½ teaspoon salt

      bread crumbs


      Blend the milk, flour and salt.

      Cook the mixture over medium heat. When it is bubbling softly, add

      the cheese and blend it as it melts, to make a sauce.

      Into a buttered baking dish put alternate layers of the cooked rice

      and the sauce.

      Cover with bread crumbs, and bake until the crumbs are brown.

      Note: you may add lightly steamed vegetables in the rice and cheese

      casserole’s layers, as well


      Cooked Rice Bread Recipe

      Ingredients for Cooked Rice Bread

      2½ cups flour

      1 yeast cake, dissolved

      1 cup cold boiled rice

      ½ cup milk

      1 teaspoon salt

      1 tablespoon sugar


      To make bread sift Flour.

      Dissolve the yeast with lukewarm water.

      Put sifted flour in a bowl or on a pastry board.

      Dissolve salt, sugar (if used) and fat (if used) with lukewarm water,

      and add gently to the flour.

      Put the mixture in a bowl and add the dissolved yeast.

      Mix as thoroughly as possible, adding more water little by little

      until a soft dough is obtained.

      If dough is too soft to be handled, add more flour; iftoo hard, add

      more liquid.

      Next, Beat and knead the mixture for about 10 minutes until smooth

      and shining, or until the dough does not stick any more to the bowl,

      finger, knife, palette or pastry board.

      Take the dough and place it in a floured or greased bowl, cover with

      a floured cloth, and let stand in a warm place (80 to 88 degrees F.)

      at uniform temperature and away from drafts.

      Let rise until about double its original bulk and full of bubbles, or

      until a slight touch of the finger leaves an impression.

      This should happen, if all materials are in good condition and the

      temperature is right, in about 1 to 1 1/2 hours.

      Then the dough is ready for kneading.

      Remove dough from bowl or pastry board and dredge pastry board with


      Flour lightly hands and dough.

      Fold the farther edge of the dough toward the front without pressing

      the fingers into it.

      With the ball of the hand lightly pressed into the dough, roll it

      slightly away from you.

      Make your strokes in kneading light and even, and after each stroke

      turn the dough a quarter of the way around the board with a second


      Repeat this, adding a little flour at a time, or water, if necessary.

      No amount of time for kneading can be given, as this depends on the

      quality of the ingredients, the temperature and moisture of the


      The dough, when kneaded enough, will keep its shape on the board, and

      is spongy, elastic and smooth.

      It will also have a velvety surface.

      Good kneading before rising always gives good results.

      Take the dough and divide it into equal parts, according to the sizes

      of bread desired.

      Grease pans or molds.

      The pans or molds should be only half filled with the dough.

      Mold quickly.

      Each portion of dough should have an even surface and should be


      Pat the dough well into the corners of the molds.

      Cover with a thick cloth and place where the dough will be warm (80

      to 88 degrees F.) as for first rising, until the size of the dough

      doubles in bulk.

      The dough will then begin to follow the shape of the pan.

      The time required for this second rising is between 40 and 55


      The bread is then ready to be baked.

      It should be put in a fairly hot oven at first (400 to 425 degrees

      F.) to allow it to form a crust and then stop rising.

      Then, after the first 15 to 20 minutes, let the temperature of the

      oven decrease to 380 degrees Funtil the bread is cooked.

      The bread should start to brown at the end of the first 20 minutes.

      Always test the oven before baking the bread.

      Always place the pans or molds in the oven in such a way that they do

      not touch each other, in order that the air may circulate around them

      and the temperature be evenly distributed.

      An ordinary bread loaf requires from 50 to 60 minutes for baking.

      Small loaves require a hotter oven than large ones, as the heat

      penetrates the small loaves more readily and cooks them quickly.

      Bread is done when:

      It shrinks from the mold or pan.

      It makes a singing sound perceptible if the ear is placed very close

      to the loaf.

      The under crust and the edges of the upper crust rebound if pressed

      back by the finger.

      Bread should be of a golden brown on all sides when removed from the


      The use of a straw as a probe for bread baking, or a knife stuck into

      the middle of the bread, is not recommended.

      After the bread loaves are removed from the pans, put them uncovered

      in such a place and position that the air can circulate freely around


      Let cool off entirely before storing or eating.

      Kelly in IL

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