Rice Pudding a la Lee Cumba

this is my friend Lee's fabulous rice pudding. she served it at all of our bridge parties and everyone loved it!!

• 1 Gallon Whole milk
• 2 cups of rice( do not use minute rice)
• 2 cups sugar
• 2 Tablespoons of vanilla
• 2 Eggs
• 1 Bag of miniature marshmallows

Take 2 cups milk out of the galloon and add the 2 eggs, stir and set aside. In a large pot add rest of the milk, rice,sugar and vanilla. Cook on low untill the rice is soft( about 1 1/2 hours). when it starts to resemble a pudding texture, add 1/2 bag of marshmallows and slowly add the milk and egg mixture. Cook another 10-15 minutes - pour rest of marshmallows into your bowl and pour the pudding over top. DO NOT STIR. You may serve this hot or cold. It makes a large amount, but does not seem as good if you cut it in half. Can keep warm on low in a crockpot to serve. Great for pot lucks or large get-togethers!!

Mississippi Mud Cake

This cake is too good to be true!! Everyone loves it from the very young to very old. It comes from "Kitchen Keepsakes" cookbook and you will be making it often.

• 2 sticks margarine or butter(although I think margarine works better in this)
• 2 cups sugar
• 4 Eggs
• 1 tsp. vanilla
• 2 Tablespoons Cocoa
• 1 1/2 cups unbleached flour(I use King Arthur or Pillsbury)
• 1 cup pecans, chopped
• 1 cup coconut

FROSTING:

• 1 Small jar marshmallow creme
• 1- 1 LB. box powdered sugar
• 1 stick margarine or butter, softened(either works well here)
• 1/2 cup evaporated milk
• 1/3 cup cocoa
• 1 tsp. vanilla

For cake: Cream margarine and sugar. Add eggs and vanilla and beat well. Combine cocoa, flour, pecans and coconut in bowl and combine with spoon or wire whisk. Add to other ingredients. Mix well. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-45 minutes.

Frosting: Spoon marshmallow creme over WARM cake. Let soften, then spread over cake. Blend softened margarine with sugar; add other ingredients, mixing well. Spread over marshmallow layer, that has cooled slightly. This is heavenly!!!