Husband's office staff (half of whom are college or grad students) is coming
for a Christmas party at our house this Sunday afternoon. Tiny house, staff
of 15, nowhere for them all to sit, so all the food must be finger food or
easily eaten with a fork while standing.

There's one known vegetarian in the bunch (possibly more we don't know
about), and I'm trying to balance meaty and meatless dishes. I have limited
time this weekend to cook, so I'm hoping to make some things of time and
freeze it. The final menu isn't yet set, so I'm open to suggestions.

But my main request is that I'm looking for a meatless pasta or rice salad
(ie., cold) recipe that's not the standard macaroni primavera and mayo-based
dressing. Something that can hold up unrefrigerated for three hours is
required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
And anything that cuts down my cooking time would be great too.

Any ideas?

Thanks,
Cate

"Cate" > wrote in message
...
> Husband's office staff (half of whom are college or grad students) is
coming
> for a Christmas party at our house this Sunday afternoon. Tiny house,
staff
> of 15, nowhere for them all to sit, so all the food must be finger food or
> easily eaten with a fork while standing.
>
> There's one known vegetarian in the bunch (possibly more we don't know
> about), and I'm trying to balance meaty and meatless dishes. I have
limited
> time this weekend to cook, so I'm hoping to make some things of time and
> freeze it. The final menu isn't yet set, so I'm open to suggestions.
>
> But my main request is that I'm looking for a meatless pasta or rice salad
> (ie., cold) recipe that's not the standard macaroni primavera and
mayo-based
> dressing. Something that can hold up unrefrigerated for three hours is
> required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
> And anything that cuts down my cooking time would be great too.
>
> Any ideas?

One of my favorite pasta dishes is made with cabbage and cashews in a spicy
peanut sauce. I make it for camping so it holds up well to harsh treatment,
including lack of good refrigeration. It's easy to make, delicious, and may
be served warm or cold. Goes something like this...

2 cups cabbage, coarsely chopped
decorative pasta strips (I like orange colored sesame pasta from Eden Foods)
1 cup cashews
1 cup spicy peanut sauce (below)

Boil the pasta according the directions. Add the cabbage to the boiling
water for the last two minutes. Drain thoroughly. Combine all ingredients in
a serving bowl.

Spicy Peanut Sauce

1/3 cup olive oil
1/3 cup soy sauce
1-1/2 Tbs smooth peanut butter
1 Tbs minced onions
1 tsp minced garlic
1 tsp minced ginger
black pepper to taste
hot sauce to taste

Blend all ingredients until smooth. Makes about 1 cup.

Cate wrote:

> Husband's office staff (half of whom are college or grad students) is coming
> for a Christmas party at our house this Sunday afternoon. Tiny house, staff
> of 15, nowhere for them all to sit, so all the food must be finger food or
> easily eaten with a fork while standing.
>
> There's one known vegetarian in the bunch (possibly more we don't know
> about), and I'm trying to balance meaty and meatless dishes. I have limited
> time this weekend to cook, so I'm hoping to make some things of time and
> freeze it. The final menu isn't yet set, so I'm open to suggestions.
>
> But my main request is that I'm looking for a meatless pasta or rice salad
> (ie., cold) recipe that's not the standard macaroni primavera and mayo-based
> dressing. Something that can hold up unrefrigerated for three hours is
> required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
> And anything that cuts down my cooking time would be great too.
>
> Any ideas?
>
> Thanks,
> Cate
>
>
Cate -

How about a wild rice salad? Cook the rice in a combination of water
and orange juice; in the last ten or fifteen minutes of cooking, toss in
a coupla handfuls of chopped dried apricots and dried cherries or
cranberries, and finish it with toasted, chopped hazelnuts, pignolas,
pecans, or anything else with a bit of crunch to it. You could add
celery, apples, whatever. Or you could go the savory route with onions,
celery, parsley, and the nuts. Serve it warm or cold.

Oh, darn, now I've gone and made myself hungry.

Cheers!
Peg

"Cate" > wrote in message
...
> > But my main request is that I'm looking for a meatless pasta or
rice salad
> (ie., cold) recipe that's not the standard macaroni primavera and
mayo-based
> dressing. Something that can hold up unrefrigerated for three hours
is
> required. Any combo of chewy, crunchy, tangy, sweet, spicy is even
better.
> And anything that cuts down my cooking time would be great too.
>
> Any ideas?
>
> Thanks,
> Cate
>
>
This is a really nice salad that I think fits your request. I
submitted it to our RFC cookbook last year.
* Exported from MasterCook II *

Cranberry Wild Rice Salad


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice -- uncooked
1/2 cup white rice -- uncooked
6 green onions -- sliced
2 celery stalks -- sliced
1/2 cup pecans -- toasted
1/2 cup dried cranberries
1/4 cup red wine vinegar
1 tablespoon soy sauce
1/2 cup sugar
1/2 cup vegetable oil
sesame oil

Cook and cool rice. Combine with other ingredients. Chill.

=terri

On Mon, 8 Dec 2003 11:46:32 -0500, "Cate"
> wrote:

>Husband's office staff (half of whom are college or grad students) is coming
>for a Christmas party at our house this Sunday afternoon. Tiny house, staff
>of 15, nowhere for them all to sit, so all the food must be finger food or
>easily eaten with a fork while standing.
>
>There's one known vegetarian in the bunch (possibly more we don't know
>about), and I'm trying to balance meaty and meatless dishes. I have limited
>time this weekend to cook, so I'm hoping to make some things of time and
>freeze it. The final menu isn't yet set, so I'm open to suggestions.
>
>But my main request is that I'm looking for a meatless pasta or rice salad
>(ie., cold) recipe that's not the standard macaroni primavera and mayo-based
>dressing. Something that can hold up unrefrigerated for three hours is
>required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
>And anything that cuts down my cooking time would be great too.

Sesame noodles

Tara

On Tue, 09 Dec 2003 00:01:16 GMT, Tara > wrote:

>On Mon, 8 Dec 2003 11:46:32 -0500, "Cate"
> wrote:
>

>>my main request is that I'm looking for a meatless pasta or rice salad
>>(ie., cold) recipe

>Sesame noodles

My thoughts, exactly. I cook noodles or spaghetti, drain, toss with a
little sesame oil. and chill. I 'dress' with a little more sesame oil,
and some veg oil, rice vinegar, Thai chile flakes, chopped green
onions (are we done with Hep A yet?), chopped cilantro, a little soy
sauce, and black pepper. Optionally, this can accomodate many veg
additions -- finely sliced celery, sliced water chesnuts, roasted &
peeled peppers, etc. Sprinkle with toasted sesame seeds and/or chopped
peanuts (allergy warning!). Diced/shredded chicken is also good, if
the vegetarian doesn't show up.

Cate wrote:
>
> Husband's office staff (half of whom are college or grad students) is coming
> for a Christmas party at our house this Sunday afternoon. Tiny house, staff
> of 15, nowhere for them all to sit, so all the food must be finger food or
> easily eaten with a fork while standing.
>
> There's one known vegetarian in the bunch (possibly more we don't know
> about), and I'm trying to balance meaty and meatless dishes. I have limited
> time this weekend to cook, so I'm hoping to make some things of time and
> freeze it. The final menu isn't yet set, so I'm open to suggestions.
>
> But my main request is that I'm looking for a meatless pasta or rice salad
> (ie., cold) recipe that's not the standard macaroni primavera and mayo-based
> dressing. Something that can hold up unrefrigerated for three hours is
> required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
> And anything that cuts down my cooking time would be great too.
>
> Any ideas?
>
> Thanks,
> Cate

For a do like that, I dress the pasta or rice salad with oil and vinegar
anyway, which keeps better.
Not certain what 'macaroni primavera' is, but we always put an
assortment of vegetables (often roasted) into such salads.

Curried mushrooms hold up well on a cold buffet.

By volume, you want half pasta and half vegetables.

The pasta is shells or twists, like rotini.

The vegetables are broccoli, snow peas, scallions, carrots, celery
and/or cabbage. (Dunk the broccoli, cabbage and snow peas in boiling
water briefly so they're not entirely raw.)

Throw in a bunch of chopped parsley and/or cilantro.

The dressing should be added at the very last minute. It consists of 2
parts cider vinegar, 2 parts bland oil such as all-purpose vegetable oil
or peanut oil and 1 part tamari (or soy sauce or shoyu). Also add
golden mustard, a little sesame oil, garlic, grated fresh ginger and
toasted sesame seeds. Mix well so the mustard doesn't sit in a lump.
Then pour over the combined pasta and vegetables.

Sorry, I don't do amounts.

--Lia





Cate wrote:
> Husband's office staff (half of whom are college or grad students) is coming
> for a Christmas party at our house this Sunday afternoon. Tiny house, staff
> of 15, nowhere for them all to sit, so all the food must be finger food or
> easily eaten with a fork while standing.
>
> There's one known vegetarian in the bunch (possibly more we don't know
> about), and I'm trying to balance meaty and meatless dishes. I have limited
> time this weekend to cook, so I'm hoping to make some things of time and
> freeze it. The final menu isn't yet set, so I'm open to suggestions.
>
> But my main request is that I'm looking for a meatless pasta or rice salad
> (ie., cold) recipe that's not the standard macaroni primavera and mayo-based
> dressing. Something that can hold up unrefrigerated for three hours is
> required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
> And anything that cuts down my cooking time would be great too.
>
> Any ideas?
>
> Thanks,
> Cate
>
>

"Cate" > wrote in
:


> But my main request is that I'm looking for a meatless pasta or rice
> salad (ie., cold) recipe that's not the standard macaroni primavera
> and mayo-based dressing. Something that can hold up unrefrigerated for
> three hours is required. Any combo of chewy, crunchy, tangy, sweet,
> spicy is even better. And anything that cuts down my cooking time
> would be great too.
>

I've posted this recipe here a couple of times before, IIRC. It's quite a
nice rice salad, and for the meat eaters goes particularly well with ham.

Spiced Rice Salad - from Australian Home Beautiful magazine - I don't
remember which year, but I think it was a Christmas time issue. Cup -
250ml, tablespoon 20ml (4 teaspoons)

1 3/4 cups long grain rice - preferably basmati
1/4 cup oil
1 tsp finely chopped ginger
1 tsp eachground coriander & cumin
about 3 1/2 cups stock (chicken or vegetable)
2 tsp salt
1/2 cup each currants (dried grape type currants - like tiny sultanas - not
redcurrants/blackcurrants etc)<g>) and sliced dried apricots, soaked in
enough water to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

garnish - extra apricots, soaked & sliced, and toasted almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt and freshly ground black pepper

Use a large pan to cook rice. Heat 1/4 cup oil and saute rice with the
ginger and spices for a few minutes, stirring. Add the stock and salt and
bring to boil, stirring once. Reduce heat to low, cover and cook for 20-25
minutes without stirring. When cooked, fluff up with fork and leave
uncovered until cold. Beat dressing ingredients until combined and add to
rice with the dried fruits, little at a time, tossing lightly but
thoroughly to distribute evenly. Lastly add toasted almonds and spring
onions. Garnish with extra dried apricots and almonds.



--
Rhonda Anderson
Penrith, NSW, Australia

"Rhonda Anderson" > wrote in message
...

> 1/2 cup each currants (dried grape type currants - like tiny sultanas -
not
> redcurrants/blackcurrants etc)<g>)

Most Americans are currant-challenged. I lived in England for a while but my
only currant experience was with Ribena and cider and blackcurrant in the
pubs. Here, I can get blackcurrant preserves, but currants aren't widely
available in the stores.

Can you suggest a currant replacement for this recipe? I'm thinking golden
raisins. (At least that's what they're called here.) They're dried white or
green grapes.

Thanks, Rhonda. I think this is the one for the party.

Cate

"Cate" > wrote in
:

> "Rhonda Anderson" > wrote in message
> ...
>
>> 1/2 cup each currants (dried grape type currants - like tiny sultanas
>> -
> not
>> redcurrants/blackcurrants etc)<g>)
>
> Most Americans are currant-challenged. I lived in England for a while
> but my only currant experience was with Ribena and cider and
> blackcurrant in the pubs. Here, I can get blackcurrant preserves, but
> currants aren't widely available in the stores.
>
> Can you suggest a currant replacement for this recipe? I'm thinking
> golden raisins. (At least that's what they're called here.) They're
> dried white or green grapes.

Mmm, not sure. Sultanas (that's what we call golden raisins) tend to be
sweeter than currants. I'd say that they'd work, but it would be a bit of a
different taste. Perhaps someone else in the US could suggest either a
better alternative, or where you could find dried (grape) currants.
>
> Thanks, Rhonda. I think this is the one for the party.

It is a very nice salad. There's a lunch on at work on Christmas Eve - for
those who are rostered on that day. I'm having the day off (I hope!) but
I've said I'll bring something in the day before and leave it for the
lunch. I'm thinking I'll make a batch of this salad, plus some cherry
chocolate macadamia truffles.


--
Rhonda Anderson
Penrith, NSW, Australia

"Rhonda Anderson" > wrote in message
. 1...

Perhaps someone else in the US could suggest either a
> better alternative, or where you could find dried (grape) currants.

Sorry to belabor this, but when you say 'dried (grape) currants', do you
mean the currants are the dried form of some type of grape?

I hope not. This is confusing me. I though currants and grapes were
different fruits altogether.

I'll start a new thread and see who can help. Thanks again for the recipe.

Cate

"Cate" > wrote in message
...
> "Rhonda Anderson" > wrote in message
> . 1...
>
> Perhaps someone else in the US could suggest either a
> > better alternative, or where you could find dried (grape) currants.
>
> Sorry to belabor this, but when you say 'dried (grape) currants', do you
> mean the currants are the dried form of some type of grape?

Replying to myself to say I've educated myself on the matter.

Sultanas, raisins, and currants are all dried grapes:
http://www.driedfruit-info.com/about/driedfruits.html

Coulda knocked me over with a feather. I could've sworn currants were their
own fruit.

Cate

"Cate" > wrote in message
...
> Sorry to belabor this, but when you say 'dried (grape) currants', do you
> mean the currants are the dried form of some type of grape?
>
> I hope not. This is confusing me. I though currants and grapes were
> different fruits altogether.
>
> I'll start a new thread and see who can help. Thanks again for the recipe.
>
> Cate
I just saw Alton Brown talking about currants for his fruit cake the other
night. He held up a box of Sun Maid(the raisin people) Currents. I haven't
seen currents in my grocery store here for 20 years, but maybe you could
call around. Or a food co-op?
Janet

"Cate" > wrote in
:

> "Rhonda Anderson" > wrote in message
> . 1...
>
> Perhaps someone else in the US could suggest either a
>> better alternative, or where you could find dried (grape) currants.
>
> Sorry to belabor this, but when you say 'dried (grape) currants', do
> you mean the currants are the dried form of some type of grape?

Yep - I did indicate that in the original posting of the recipe -

1/2 cup each currants (dried grape type currants - like tiny sultanas - not
redcurrants/blackcurrants etc)<g>)

I thought you'd realised that when you suggeted golden raisins as a
substitute.

>
> I hope not. This is confusing me. I though currants and grapes were
> different fruits altogether.
>

They are... and they aren't. I see by other posts that you've found out
some more about them, and where you might find them. Hope you do find some,
as it's a really nice salad.

--
Rhonda Anderson
Penrith, NSW, Australia

Cate wrote:
>
> "Rhonda Anderson" > wrote in message
> ...
>
> > 1/2 cup each currants (dried grape type currants - like tiny sultanas -
> not
> > redcurrants/blackcurrants etc)<g>)
>
> Most Americans are currant-challenged. I lived in England for a while but my
> only currant experience was with Ribena and cider and blackcurrant in the
> pubs. Here, I can get blackcurrant preserves, but currants aren't widely
> available in the stores.
>
> Can you suggest a currant replacement for this recipe? I'm thinking golden
> raisins. (At least that's what they're called here.) They're dried white or
> green grapes.
>
> Thanks, Rhonda. I think this is the one for the party.
>
> Cate

Dried currants are small dried grapes. If you lived in England for more
than a couple of weeks (and tried local products), you would have had
grape-type currants in scones, pastries (such as Eccles cakes or rock
cakes), mincemeat, hot-cross buns etc. They are extremely common there.
Most of the 'whole food' places I've been to in ABQ have currants.
Otherwise use normal raisins, but the taste will be different.

"Arri London" > wrote in message
...

> Dried currants are small dried grapes. If you lived in England for more
> than a couple of weeks (and tried local products), you would have had
> grape-type currants in scones, pastries (such as Eccles cakes or rock
> cakes), mincemeat, hot-cross buns etc. They are extremely common there.

I lived in London for a year when I was 20. Let's just say I was not an
observant or adventurous eater then. For everything I ate that had currants,
the currants weren't whole and I didn't know what the fruit looked like.

> Most of the 'whole food' places I've been to in ABQ have currants.

I'll look at Whole Foods Market. Thanks.

Cate

Cate wrote:
>
> "Arri London" > wrote in message
> ...
>
> > Dried currants are small dried grapes. If you lived in England for more
> > than a couple of weeks (and tried local products), you would have had
> > grape-type currants in scones, pastries (such as Eccles cakes or rock
> > cakes), mincemeat, hot-cross buns etc. They are extremely common there.
>
> I lived in London for a year when I was 20. Let's just say I was not an
> observant or adventurous eater then. For everything I ate that had currants,
> the currants weren't whole and I didn't know what the fruit looked like.

The currants may well have been whole; they are tiny.

>
> > Most of the 'whole food' places I've been to in ABQ have currants.
>
> I'll look at Whole Foods Market. Thanks.
>
> Cate

LOL! I didn't mean that as a brand name thing. Any shop that sells
'natural' foods will have them.

"Cate" > wrote in message
...
> Any ideas?

Thanks to all for your suggestions. I'm leaning toward the wild rice or
coriander/cumin basmati rice, but I'm keeping all the ideas for future use.

Cate

In article >,
"Cate" > wrote:
> But my main request is that I'm looking for a meatless pasta or rice salad
> (ie., cold) recipe that's not the standard macaroni primavera and mayo-based
> dressing. Something that can hold up unrefrigerated for three hours is
> required. Any combo of chewy, crunchy, tangy, sweet, spicy is even better.
> And anything that cuts down my cooking time would be great too.

I don't know if this one counts as "cutting down on cooking time", but
I've several times made a smoked cous cous salad.

- rehydrate large or "Israeli" cous cous in hot water until soft

- place in disposable pan, and into cold smoker (I use a Weber with a
small fire on one side to which I add wood chunks or chips) for about 30
minutes, stir once or twice to ensure even smoke (can be done ahead and
fridged)

- make a simple lime and oil vinegrette with a bit of red pepper

- toss cous cous in vinegrette along with:
- thin sliced red onions
- small diced carrots
- small diced cucumbers
- nuts of some kind (I typically use cashews)

Keeps well at room temperature. Has large make-ahead components. Is
unusual for most vegetarians because smoked items are often uncommon for
them.

"Tom Dowdy" > wrote in message
...

> I don't know if this one counts as "cutting down on cooking time", but
> I've several times made a smoked cous cous salad.

Don't think it fits my time requirements, but it looks like something to
file away for future use. Thanks.

Cate

Green Noodles Salad with Cream Cheese Dressing
(Use low-fat if you like, we don't)
Blend
1/2 C cottage cheese
1/4 C yogurt
1/4 C milk

add 2 T lemon juice
1 chopped small, tart apple
1/4 C chopped radish
1/2 C chopped green pepper

1 tsp hot paprika

Cook green, long, flat noodles (fett)
Add dressing
Stir in 1 T peanut oil
Refrig at least 30 mins

Serve in nice bowl with parsley sprigs. Salt to taste.


Here is Another radish dressing I haven't tried. The one above is a big
hit at summer parties.
CREAM
3 oz cr ch
1/2 c sour cr
1 T apple cider

mix in small bunch trimmed radishes, chopped fine
dash of tobasco is optional
use as salad dressing

Tara
I didn't read the whole thread, sorry if U got these already :-)