"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandpa Bordeleau's Rice Pudding Recipe

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This recipe for Grandpa Bordeleau's Rice Pudding, by , is from The Barone-Bordeleau Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherrin Barone
Added: Tuesday, December 16, 2008


1 c. of rice
1 can of crushed pineapple
1 small carton of whipping cream
1 bag of mini marshmallows
maraschino cherries

1. Cook rice according to directions. Rinse
2. Mix marshmallows and rice while rice is still hot.
3. Put in refrigerator until cool.
4. Drain Pineapple and add to mixture.
5. Prepare whipping cream (according to directions) Add sugar to taste, beat with electric beaters.
6. Add whipping cream to mixture.
7. Place in bowl/pan and top with cherries.




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