1½ oz. Light or Dark Rum
Cola

Pour the Rum into a tall glass filled with ice. Then fill the rest of the glass with Cola. Finally, squeeze some lemon juice into the drink. Use a freshly cut lemon. This is another easy to remember drink.

Ingredients :
1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying

Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Ingredients :
3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashewnuts

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

1 lb extra lean ground beef
4 cups hot cooked rigatoni (about 2 cups uncooked), cooked with no salt or fat
1 (26 oz) bottle tomato and basil pasta sauce (such as Classico…it’s low in fat)
1 1/2 cups (6 oz) preshredded part-skim mozzarella cheese, divided
Cooking Spray
1/4 cup (1 oz) preshredded fresh Parmesan cheese (I used reg, grated Parm)

1. Preheat oven to 350°F

2. Brown ground beef in a large skillet. Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.

3. Spoon mixture in a 11×7″ baking dish coated with cooking spray. Top with remaining mozzarella cheese, and Parm cheese. Bake for 20 minutes or until thoroughly heated.

Yield: 8 servings. (serving size 1 cup) POINTS: 6 per serv