31RICE PUDDING1 package (3 oz.) regular vanilla pudding and piefilling (not instant)2 cups milk1/2 cup instant rice, uncooked1/3 cup raisins1/2 teaspoon cinnamon Dash of nutmeg1. In a 2-quart glass casserole, combine allingredients.Cook, uncovered, on P-HI for 6 minutes or untilthickened; stir three times during cooking.2. Cover and let stand 5 minutes. Serve warm orchilled.4 servingsFor a variation, substitute regular banana orcoconut cream pudding and pie filling for vanilla.TOFFEE FUDGE4 cups confectioner’s sugar, sifted2/3 cup unsweetened cocoa powder1/4 cup milk1/2 cup margarine or butter1 teaspoon vanilla1 cup English toffee bits or broken toffee candy1. In a 1 1/2-quart glass casserole, blendconfectioner’s sugar and cocoa. Pour in milkand place margarine on top. Cook, uncovered,on P-HI for 3 minutes or until butter is melted.2. Stir in vanilla; beat with a wooden spoon untilsmooth.Stir in toffee bits.3. Pour mixture into buttered 8-inch square pan.Refrigerate at least 1 hour. Cut into squares.16 squaresCHOCOLATE CLUSTERS2 cups broken pretzels1 cup miniature marshmallows1 cup salted peanuts1/2 cup raisins3/4 cup sugar1/3 cup milk2 tablespoons margarine or butter1 package (12 oz.) milk chocolate chips(about 2 cups)1/2 teaspoon vanilla extract1. In a large bowl, combine pretzels,marshmallows; peanuts and raisins.2. In a 4-cup glass measure, combine sugar, milk,and margarine. Cook, uncovered, on P-HI for 3to 4 minutes or until mixture boils; stir onceduring heating. Stir in chocolate chips andvanilla until chips are melted and mixture issmooth, about 2 minutes.3. Pour chocolate mixture over pretzel mixture. Stiruntil well coated. Drop by tablespoonful ontowax paper-lined cookie sheet. Chill until firm.3 dozen clustersFor a variation, add other types of fruits, nuts orchocolate chips.MCD1311W(¿ )-131G2A01.7.41:26PM˘ ` 31