Day 36

What's on the menu:

Chicken and rice
Grilled cheese sandwiches
Chocolate bread pudding

Chicken rice

Put about 4 quarts of water in a large pot and add chicken. I used 1 breast and 6 long legs.
Add 1 onion chopped
1 celery stalk chopped
Cook about 45 minutes and debone chicken and put back into broth. Add salt and pepper to taste and enough rice to what you need. I added about 3/4 cup.
I added just a pinch of saffron but this is not necessary. My daughter went to Turkey on vacation and brought me some back. I have never had any saffron in my cubbard as it's way too expensive in U.S. But I was so excited to have some and wanted to use it.

Cook over low heat about 30 minutes or until rice is done.

Grilled cheese sandwiches

I use chunk cheddar cheese and spread soften butter on each side of sandwich. Grill on griddle. If cheese is not quite melted enough, pop in microwave about 10 seconds.

Chocolate bread pudding

6 cold biscuits (homemade works the best)
1 tsp vanilla
1 cup sugar
1 large egg
1 cup milk
4 heaping TB cocoa
1/4 cup melted butter
1/2 cup coconut (optional)
1/2 cup nuts (optional)

Crumble biscuits well. Add egg, milk, and vanilla. Mix well. Add cocoa, sugar and melted butter. Spray 8 inch pan with Pam. Spread mixture into pan. Bake at 350 degrees for about 25 to 30 minutes until dry on top.

I got this recipe from my Aunt Mable's church cookbook. My biscuits were left from my menu two days ago.
I always add a glaze to all my bread puddings so they will look more appealing. This just something I made up.
Glaze
1/4 cup sugar
2 TB flour
1/2 tsp vanilla
2 TB Hershey's chocolate syrup
1/2 cup water
Stir above ingredients and cook on medium high heat until it boils. Stir for about 3-5 minutes until thickens a little.
You want a glaze not icing. Pour over pan of hot bread pudding.