Well, it's Sunday evening and it was a beautiful, sunny day. Will be traveling to Kilgore tomorrow morning so will have to cut this short for today. Played a little on the piano today and just took it easy. I think that's what the Good Book says....the 7th day is for rest. I haven't quite figured out how the lady of the house can do that. Guess, that's why we have diners, fast food joints, eh?

I have a recipe I would like to share with you today. It is delicious, easy to prepare and great to serve to guests. A salad is a great complement. The recipe follows:

Cheese and Rice Tart
1 Cup Mahatma Rice
3 Cups water
1-1/2 Tbs. Olive Oil
2 Eggs (medium or large)
3/4 Cup Whipping Cream
1-1/2 Cups white onions, diced
1 Tsp. salt
1/4 Tsp. coarse ground black pepper
1 Can diced Green Chiles (7-oz)
1 8-Ounce pkg. cheddar cheese (shredded)
1 pie crust (frozen - homemade or Pillsbury)

Bring the 3 cups of water to a boil and add the rice. Stir gently. Cover and cook on low heat for approx. 15 min. or until tender. Set aside.

Preheat oven to 400 deg.
Heat oil in saute pan over medium heat. Add onion and cook just until tender, stirring often.
Set aside.

Whisk eggs, cream, salt and black pepper together to blend. Stir in chiles, onion mixture and cheese. Add 2 cups of the cooked rice and stir just until mixed well.

Pour mixture into frozen piecrust and bake until golden brown and set in center, about 45 min.
Oven temperature may vary. I place foil around the edges of the piecrust so it doesn't burn. Let cool for 20 min. Sprinkle with diced tomatoes and chopped green onions, if desired.

Makes 4 slices.

I leave you with this thought:
"Every Saint has a past; Every Sinner has a future".