Sample Cookbook Recipes

Creamy Rice Pudding
Great for breakfast or a light dessert.

1/2 cups water
3/4 cup uncooked white rice
2 cups lactose-free milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon lactose-free margarine
1/2 teaspoon vanilla extract

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

When the rice is fully cooked, add only 1 1/2 cups milk, the sugar, and salt. Cook over medium heat for about 15 to 20 minutes, until thick and creamy. Stir in remaining 1/2 cup milk, and the beaten egg. Cook for about 2 minutes more, stirring constantly.

Remove from heat and stir in margarine and vanilla. Serve warm or cold.

Makes 4 servings.

TIP
Add dried cranberries, cherries, or golden raisins for extra flavor.

Smoked Salmon Stuffed Pepperoncini
Bring these appetizers to your next party—see if anyone notices they’re not made with real cream cheese!

35 to 40 mild peperoncini peppers, drained
1 (8 ounce) container Tofutti Better Than Cream Cheese
¼ cup lactose-free margarine, softened
¼ cup fresh dill weed, minced
3 tablespoons shallot, minced
1 tablespoon lemon juice
6 ounces smoked salmon, finely chopped
salt and pepper, to taste

Slice the top off the peppers at an angle. Remove seeds and ribs, taking care not to split the peppers. Drain the peppers on a paper towel and set aside.

In a small mixing bowl, combine the cream cheese with the margarine until smooth. Add the dill, shallot, and lemon juice and mix well. Stir in the salmon, salt, and pepper.

Transfer the mixture to a pastry bag, or a plastic bag with one of the ends snipped off. Pipe the mixture into the peppers. Keep the peppers covered and chilled until party time!

Baked Potato Soup
If you love a loaded baked potato, you'll love this recipe. Thick and creamy, this soup is full of your favorite dairy items, minus the lactose!

5 large russet potatoes
1 pound bacon
2/3 cup lactose-free margarine
2/3 cup flour
4 cups lactose-free milk
2 cups Coffee Mate lactose-free liquid creamer
1 cup Sassy Sour Cream (page 171)
salt and pepper
onion powder
chives

Poke holes in the potatoes (on both sides) and microwave for 6 minutes with skins on. Flip over and  microwave for another 6 minutes or until done. Cut potatoes in half and let fall open to cool. Set aside.

Meanwhile, fry bacon until brown and then let cool on a paper towel. Once cool, break up the bacon into a food processor and pulse until bacon is fully diced. Set aside.

Melt margarine in a large pot over medium heat. Add flour and whisk until it makes a paste. Gradually whisk in milk and creamer, one cup at a time, taking care not to let the flour clump.

With a spoon, scoop the potato out of the skins and add to milk mixture. Discard the skins. Stir in bacon and sour cream. Season with salt and pepper, onion powder, and chives. Heat through and serve.

Makes 12 servings.

TIP
Top each bowl with shredded Kraft brand Cheddar Cheese!

BBQ Pulled Pork
On a sandwich or on a baked potato, our BBQ Pulled Pork is a Summer-time winner.

3 to 4 pound pork roast, cubed
¼ cup onion, chopped
1 cup BBQ sauce or ketchup
½ cup water
juice of 1 lemon
2 tablespoons light brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons white vinegar
1 tablespoon prepared yellow mustard
½ teaspoon salt
¼ teaspoon pepper

Combine all ingredients in a slow cooker. Cover and cook on high for 8 hours.

With a fork, shred meat and mix into sauce. Heat through.

Makes 6 servings.