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Curried Rice Salad
Makes 6 svgs.
4 C hot cooked rice
1/2 C bottled oil/vinegar salad dressing
1-3 tsp curry powder
1 lge green pepper, halved, seeded/chopped
1 med onion, chopped(1 /2C)
3 C cooked turkey or chicken
1/2 C mayonnaise or salad dressing
salt/pepper
crisp salad greens
Toss hot rice with bottled oil and vinegar salad dressing and curry powder in a large bowl until well blended. Let stand at room temperature 15 minutes to blend flavours.
Add green pepper, onion, turkey or chicken and mayonnaide or salad dressing; toss to combine well. Taste and season with salt and pepper; cover with plastic wrap; refrigerate 1 hour.
Line large salad bowl with salad greens; spoon rice mixture on top. Garnish with tomato wedges.
Great accompaniment with poached chicken.

Anchovy-Stuffed Tomatoes
Great for the Grill
Makes 6 svgs.
 
6 lge firm tomatoes
salt/pepper
1 can (7ozs) tuna, drained/flaked
2 C italian-flavor dry bread crumbs
1 can92ozs) anchovy fillets, drained/chopped
1/4 C chopped parsley
2 TBS olive or vegetable oil
1/4 C grated Paramesan cheese
Cut a 1/2" slice from top of tomatoes; scoop out insides; Season tomato shells with salt and pepper; turn upside down on paper towels;drain 10 mins.
Combine tuna, crumbs, anchovies and parsley in a medium bowl; divide mixture among tomato shells.
Arrange tomatoes in a baking pan; drizzle with oil and sprinkle with grated Parmesan; cover with aluminum foil.
Cook on back of grill 20 minutes or until tomatoes are tender. 

RECIPE OF THE WEEK:
Mexican Fried Bread
Makes 16 breads
 
4 C all purpose flour
5 tsp baking powder
1 tsp salt
1 1/2 C cold water
vegetable oil/cinnamon sugar
 
Combine flour, baking powder and salt in a large bowl with a fork until blended. Stir in water to make a soft dough. Cover bowl with a clean cloth towel and let rest at room temperature 30 minutes.
Divide dough into 16 even-size balls. Roll out each ball to a 4" round on a lightly floured surface.
Pour oil to a depth of 1 1/2" in a large skillet. Heat to 375 degrees.
Fry rounds, a few at a time, 3 minutes, or until golden brown; drain on paper towels; sprinkle with cinnamon sugar. Serve warm.

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