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*** A WORD FROM THE KITCHEN ***
Is it Father's Day weekend already in just a few dys?
Lots of Dads prefer to grill or be grilled on their
Sunday and if you're lookin't for a little something
different to go with those steaks and chops this CHILLED
WILD RICE SALAD is a great idea. A great tip for keeping
it cold is to set your salad bowl inside of a bigger bowl
filled with ice to keep it nice and cool. That's a little
salad-bar tip.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: CHILLED WILD RICE SALAD
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INGREDIENTS:
1/2 cup wild rice, uncooked
2 cups water
1/2 teaspoon salt
2 medium-size tomatoes, diced
1 large jalapeno chile, diced
1 green bell pepper, diced
1/2 cup scallions, chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese
1/4 cup fresh cilantro, minced
* Cilantro sprigs to garnish
DIRECTIONS:
In a heavy medium-size saucepan, place rice, water, and
salt. Bring the rice to a boil. Reduce heat, cover, and
simmer 45 minutes. Drain the rice and return to heat to
dry, stir with a fork. In a large salad bowl, you combine
the rice, tomatoes, chile, bell pepper, scallions, cheese
and minced cilantro. Cover and refrigerate until chilled.
Garnish with cilantro sprigs just before serving.
Yield: 4 servings
Category: Salads, Side Dishes
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MARZEE's CORNER
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GREAT COOLER ADVICE:
Use store-bought ice packs, or make your own: Freeze juice
boxes, or fill milk cartons or plastic bottles with water
(leave 1-inch headroom at top to prevent bursting; fold
carton over to close, or place cap on bottle before freezing).
Pack perishables right next to ice packs. Keep fruits and
delicate veggies like lettuce away from ice to prevent
bruising and "freezer burn."
Fill cooler to the top (if necessary, add ice cubes or other
cold nonperishables to fill space) -- a full cooler keeps
food cold longer than a partially filled one.
Even use two smaller coolers -- one for fruit and beverages,
which will be opened frequently, and one for such perishables
as meats, poultry, salads, sandwiches, and cheese.
PICNIC SAFETY:
Foods should be packed in an insulated cooler with 75 percent
food and 25 percent ice. Perishables should be stored between
ice packs, and non-perishables can be packed separately. At
the picnic or grilling site, the cooler should be stored in
the shade. Uneaten foods should be repacked immediately.
It is important to only serve the amount of food that will
be eaten quickly, and place leftovers back on ice immediately
or throw them out. Washing is still as important as it is at
home, so be sure to bring bottled water and soap or premoistened
towlettes to wash hands, cooking utensils and surfaces. And
clean the grill before cooking if you do not bring your own
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