Milch Reis (Rice Pudding)

from Mels

Notes: This tasted just like I remember it from Germany. My first Sunday in Germany all 3 sets of missionaries were invited to the ward mission leaders home for lunch. I remember just learning how to eat with my fork in my left hand. But in the area, Solingen/Wiesbaden, it is called Bergisches land. And one of their typical things is a Bergisches Kaffeetaffel. With that, coffee, or Karo and tea for LDS homes, was served. Waffles with rice pudding on top were a must. Then you could have cheeses, and meats, and other breads as well as some fruit. I loved it! 

Ingredients

• 3/4 cup Arborio rice (or sushi rice works well), rinsed
• 6 cups whole milk
• 1/2 vanilla bean, split and scraped or 2 teaspoons pure vanilla extract
• 1/2 cup sugar
• Pinch of salt
• 1/4 cup heavy cream, optional

Directions

1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).

Hauswaffeln (German style waffles)

from Wiesbaden FHV (R.S)

Notes: to be eaten with milk rice and possibly some fresh fruit on top

Zutaten:
250 g. Butter
175 g. Zucker
2 Paeckchen Vanille Zucker
6 Eier
1 Prise Salz
500 g. Weizenmehl
3 gestrichene Teeloeffel Backpulver
1/2 L Milch

Richtung:
Einen Ruehrteig herstellen
Das Fett darf nicht fluessig gemacht werden.
Der Teig soll dick fluessig vom Loeffel fallen.

Ingredients:
1 C butter
1 C sugar
2 tsp. vanilla
6 eggs
1/2 tsp salt
4 C flour
3 tsp baking powder
2 C milk

Directions:
Cream butter. (don't melt into liquid beforehand).
Add rest of ingredients except eggs to butter, mixing occasionally.
Beat eggs well in a separate bowl then add to rest of batter and mix.
The batter should be thick.

Easy Chicken Wontons

from rasamalaysia

Ingredients:

1/2 lb cooked chicken, finely cut up/shredded
1/4 lb shrimp, chopped into small pieces (optional, or add more chicken)
  3 stalk scallion, cut into rings
1/2 teaspoon cornstarch
1/4 teaspoon salt (easy on salt)
1 dash fish sauce, optional
1/2 teaspoon sesame oil
3 dashes ground pepper
12 pieces wonton wrappers
Water, for sealing
Oil, for deep frying

Directions:
Combine chicken, shrimp, scallion, cornstarch together. In a separate small bowl combine salt, fish sauce, sesame oil, and pepper together and then mix in with chicken mixture.

Add chicken mixture to wonton wrapper, use water to seal ends, and wrap up. Deep fry in oil and let cool on paper towels and serve immediately.