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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Elnora Foster
  • 11â�„2 ounce white rice
  • 1 pint milk
  • 1 egg, beaten
  • sugar to taste
  • 1 can pineapple slices
  • fresh cherries
Cook the rice and milk gently in a double saucepan until thick and creamy. Cool slightly and add the egg, and sugar to taste. Pour into a fireproof dish. Drain the pineapple and arrange on top of the rice mixture. Put the juice into a pan, add sugar and boil for five minutes, or until it is reduced to a glazing consistency. Pour it over the pineapple. Decorate with a cherry in the center of each pineapple ring.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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