RICE SALAD with CUCUMBERS & GRAPES

RICE SALAD with CUCUMBERS & GRAPES
based on a recipe in the Washington Post

Cook 1 1/2 cups long-grain rice (I use basmati) in 3 cups of salted water. Rinse rice with cold water when done to bring the temp down. Drain and set aside.

While rice is cooking, combine the following in a mixing bowl:
1 large fennel bulb (also called anise) sliced thin. (Google "how to slice fennel" for a quick, easy demo)
1 small sweet onion sliced thin (can use the white part of a leek)
1 large cucumber sliced thin (I stripe the peel with a fork and leave it on for decoration)
1 bunch of seedless black grapes, halved (1-2 cups)
3 TBS raisins, golden raisins or chopped figs (soak in hot water first if not soft)
1/2 cup chopped walnuts

Dressing - emulsify in a blender or with a blender stick:
6 TBS extra virgin olive oil
2 TBS balsamic vinegar
leaves from 4 springs of flat leaf parsley
4-5 basil leaves

Pour over rice salad and mix well. Season with salt and fresh pepper to taste. Serve warm or at room temperature

Coconut Rice

COCONUT RICE

Combine in sauce pan:
1 cup basmati rice
1 cup chicken broth
1 cup coconut milk

cover with lid, bring to a boil, reduce heat to low and let cook for 20-30 minutes, until rice is cooked.

In the meantime: spread 1 cup of shredded coconut on a cookie sheet and toast in a 400 degree oven until just turning golden brown.

Stir 3/4 cup toasted coconut into the rice, sprinkle remaining coconut on top of rice before serving.

Optional: add juice of 1 lime to the rice before cooking.

CUCUMBER SALAD

CUCUMBER SALAD

Syrup: combine 2 cups sugar and 1 cup white vinegar, cook for 2-3 minutes stirring constantly. Set aside and let cool.

Thinly slice 3 large cucumbers and one onion. Add to syrup and chill.

CANDIED CRANBERRIES

CANDIED CRANBERRIES
recipe from Grandmama

Combine in a pan with a lid:

1 lbs fresh cranberries
2 cups sugar
1 cup water
1/4 tsp baking soda
pinch of salt

Bring to a boil, cover and cook 3 minutes
DO NOT REMOVE LID until next day*

cool in garage overnight

* If you remove the lid to check on the berries they will get mushy

SWEET POTATO CORN BREAD MUFFINS

SWEET POTATO CORN BREAD MUFFINS

Cook 2 medium sized sweet potatoes in microwave oven (stab them with a fork a couple of times before cooking) when cool enough to handle, slice them open length wise and scoop out the sweet potato, discard the skins. Put sweet potato into a mixing bowl with 1/2 cup milk and mix with a hand mixer until the mixture is smooth. Set aside.

Melt 1 stick of butter in the microwave, set aside.

In a bowl combine by hand:

2 eggs, slightly beaten with a fork
1/2 cup sugar
1/2 cup corn meal
1/2 tsp baking powder
1/2 cup milk
the melted butter
2 1/4 cups bisquick

Fold in sweet potato mixture

Spoon into greased muffin pan. Will make 12 very large muffins or 12 regular muffins and a small loaf.

Bake at 350 degrees for 20 minutes or until done. For a small loaf you'll want to cook for about 25 minutes. (Use the toothpick test to check for doneness.)

Delicious warm or at room temperature

CORNBREAD

CORNBREAD

MIX (by hand) in a bowl:

2 eggs, slightly beaten
1 cup milk
1/2 cup melted butter
1/2 cup sugar
1/2 cup cornmeal
1/2 tsp baking powder
2 cups bisquick

Pour into a greased 8x8 (or 9x9) pan

Bake at 350 for 25 - 30 minutes

Optional add ins:
1/2 cup corn
1 cup shredded sharp cheddar
1 small can diced green chiles

Recipe may be doubled: use a 9x13 brownie pan - will cook a bit longer
You may also make muffins: reduce cooking time
Use toothpick to check doneness

Baked Beans

Baked Beans

Mix in a bowl:
2 cans Baked beans (28 oz size)
1 cup sugar
1 cup brown sugar
1 1/2 TBS de-hydrated onion
2 - 3 TBS chili powder
1/2 large bottle of ketchup

Pour into 8x14 pan. Cover the beans with 1/2 lbs raw bacon

Bake at 375 for 15 minutes; reduce heat to 325 and cook for 1 1/2 to 2 hours (beans should NOT be soupy).

Can be served warm or at room temperature.