Am going to a pot luck at the end of the month. It's a joint effort between
the Booster club for a minor league baseball team and the social club that
is hosting it. The guests will be the members of the social club (all
ages--kids and their parents, singles and seniors), the members of the
booster club (again, all ages) and the guys on the baseball team. Probably a
hundred or so people will wander through at one point or another. It's an
open house type of thing. The social club members and the booster club
members are asked to bring side dishes or desserts. I like to bring a side
dish.

Last year, I made a killer Caribbean Rice and Black Beans Salad. I was
planning to make it again, except that one of my dear friends told me
tonight, as she was flipping through one of my cookbooks, that she plans to
bring a Mexican 3 Bean salad.....and could she "have some cumin, cilantro
and....what's the difference between regular Oregano and Mexican
Oregano????" I laughed, and naturally, I packaged up a few teaspoons of the
herbs and spices she asked for, but now I'm at a loss as to what I should
bring. See, my Rice and Beans salad uses those same spices, along with
vinegar and lime juice in the dressing. The dressings are nearly identical,
and they both use black beans. The two salads are too similar, we just
don't need both of them. So I'll find something else to bring. But what???
I'm stuck!!!!

I'm thinking about a rice salad, but a pasta salad is ok too. Requirements
are meatless (because I need to keep the cost down, plus they will be
grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
in the side dishes anyway), not based on Mexican/Caribbean spices, like
cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook
with it either).

And another thing to keep in mind--these are "manly men" who will be the
guests of honor--so it can't be "foo-foo" food. Jello salads are out, for
example.

Any ideas will be appreciated.

there IS a difference between Mexican oregano and "regular"
(Mediterranean) oregano, the former being more pungent.

As far as your side dish, what about a potato salad that is not
mayo-based? I've made a simple rustic potato salad with coarsely
chopped red potatoes, olive oil, vinegar, crumbled bacon, green onions
and some fresh herbs, like thyme. You can find more recipes he

http://www.cdkitchen.com/recipes/cat/251/0.shtml

oops...it was your FRIEND who didn't know the diff in the oreganos. I
didn't read carefully!

gjgee wrote:
> there IS a difference between Mexican oregano and "regular"
> (Mediterranean) oregano, the former being more pungent.
>
> As far as your side dish, what about a potato salad that is not
> mayo-based? I've made a simple rustic potato salad with coarsely
> chopped red potatoes, olive oil, vinegar, crumbled bacon, green onions
> and some fresh herbs, like thyme. You can find more recipes he
>
> http://www.cdkitchen.com/recipes/cat/251/0.shtml

To whom are you replying?

Jill

gjgee at wrote on 7/10/05 11:02 PM:

> there IS a difference between Mexican oregano and "regular"
> (Mediterranean) oregano, the former being more pungent.

I know there's a difference. I have them both. she got the one she needed.
I just didn't say that because I thought it was understood.

>
> As far as your side dish, what about a potato salad that is not
> mayo-based? I've made a simple rustic potato salad with coarsely
> chopped red potatoes, olive oil, vinegar, crumbled bacon, green onions
> and some fresh herbs, like thyme. You can find more recipes he
>
> http://www.cdkitchen.com/recipes/cat/251/0.shtml
>

Someone else brings the potato salad every year. I don't wanna rain on her
tradition. And someone else makes the baked beans. We have been doing this
for a few years, and the classics are taken. Potato salad, home made cabbage
salad (no mayo, yummy stuff) and baked beans are already spoken for. I
should have mentioned that. That's why I was thinking rice or pasta salad.

uh, to Sheryl?

gjgee wrote:
> uh, to Sheryl?

Ah, okay. You didn't quote any relevent text so I couldn't tell.

Jill

Hmm...what about a multi-bean salad?

gjgee at wrote on 7/10/05 11:18 PM:

> Hmm...what about a multi-bean salad?
>

But that is what de-railed my original plan: My friend is making Mexican 3
bean salad. If she brings Mexican 3 bean salad, I don't need to bring my
Caribbean Black beans and Rice salad, they are too similar. Likewise, we
wouldn't need a Mexican 3 bean salad (black, red and white beans, with
Mexican spices) alongside a classic 3 bean salad (green beans, wax beans,
kidney beans with onions in an italian vinaigrette).

Again, that's the reason I'm looking for rice or pasta ideas.

jmcquown at wrote on 7/10/05 11:15 PM:

> gjgee wrote:
>> uh, to Sheryl?
>
> Ah, okay. You didn't quote any relevent text so I couldn't tell.
>
> Jill
>
>

And you forgot to mention that you didn't see my original post because I'm
in your killfile.

Sheryl Rosen at wrote on 7/10/05 11:30 PM:

> gjgee at wrote on 7/10/05 11:18 PM:
>
>> Hmm...what about a multi-bean salad?
>>
>
> But that is what de-railed my original plan: My friend is making Mexican 3
> bean salad. If she brings Mexican 3 bean salad, I don't need to bring my
> Caribbean Black beans and Rice salad, they are too similar. Likewise, we
> wouldn't need a Mexican 3 bean salad (black, red and white beans, with
> Mexican spices) alongside a classic 3 bean salad (green beans, wax beans,
> kidney beans with onions in an italian vinaigrette).
>
> Again, that's the reason I'm looking for rice or pasta ideas.
>

Maybe something Asian flavored?

that's the reason I'm looking for rice or pasta ideas.

OK, how about a pasta salad with blanched veggies, like broccoli,
cauliflower, squash, peppers, fresh basil, and a balsamic vinaigrette
with asiago cheese. Oh, and black olives. Works with corkscrew, bow
tie, or even penne.

gjgee at wrote on 7/10/05 11:41 PM:

>
>
> that's the reason I'm looking for rice or pasta ideas.
>
> OK, how about a pasta salad with blanched veggies, like broccoli,
> cauliflower, squash, peppers, fresh basil, and a balsamic vinaigrette
> with asiago cheese. Oh, and black olives. Works with corkscrew, bow
> tie, or even penne.
>
that's a possibility. thanks.
I like the idea of using summer veggies. Sort of a "farmer's market" pasta
salad.

Thanks for quoting, too, btw!!! :-) It's always helpful for people
reading....

Maybe something Asian flavored?

Ah. Asian. Well, I've also done a pasta salad with sesame oil, rice
wine vinegar, fresh ginger, garlic, soy sauce, peppers, scallions, snow
peas, mushrooms. I also used shrimp in it, but that can be left out.

I make this one from Epicurious, but I also add a couple of avocados, cut
in small chunks.

WARM PASTA SALAD WITH ROASTED CORN AND POBLANOS

4 poblano chiles (1 lb)
1 fresh jalapeño chile
8 medium tomatoes (2 lb), coarsely chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
1/3 cup green (hulled) pumpkin seeds
4 ears fresh corn, kernels cut off
1 large white onion, cut into 1/2-inch-thick rounds
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup olive oil
12 oz short pasta such as gemelli or rotini
1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata
cheese
Garnish: fresh cilantro leaves


Lay chiles on their sides on a metal rack set over grates of gas burners
set on moderately high. (Or broil chiles on rack of a broiler pan about 2
inches from heat.) Roast chiles, turning them with tongs, until skins are
blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let
steam 10 minutes.
Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño
and chop with seeds (omit seeds if you want a less spicy salad). Transfer
chiles to a large serving bowl and stir in tomatoes and herbs.

Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet
over moderate heat, stirring, until puffed and lightly browned, 2 to 3
minutes (seeds will pop as they puff). Transfer seeds to a small bowl.

Add half of corn to skillet and dry-roast over moderate heat, stirring
frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato
mixture and cook remaining corn in same manner, adding it to tomato
mixture.

Add onion to skillet and dry-roast, turning frequently, until browned but
still slightly crisp. Transfer to a cutting board and coarsely chop. Stir
into corn mixture.

Cook garlic and cumin in oil in skillet over moderate heat, stirring, until
fragrant, about 30 seconds. Stir into corn mixture and season vegetables
with salt and pepper.

Cook pasta in a large pot of boiling salted water until al dente, then
drain. Add pasta to corn mixture and toss. Season with salt and sprinkle
with pumpkin seeds and cheese. Serve warm or at room temperature.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Sheryl Rosen > said:

> And you forgot to mention that you didn't see my original post because I'm
> in your killfile.

Why would you post this?

Carol

Sheryl Rosen > said:

> I'm thinking about a rice salad, but a pasta salad is ok too. Requirements
> are meatless (because I need to keep the cost down, plus they will be
> grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
> in the side dishes anyway), not based on Mexican/Caribbean spices, like
> cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
> stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook
> with it either).

Sorry about the cilantro:


* Exported from MasterCook *

Spicy Peanut Lo Mein Salad

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : pasta salads/dressings
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter -- chunky
1/3 cup soy sauce
1 tablespoon saki (rice wine)
1 tablespoon sesame oil
1 1/2 teaspoons hot bean sauce
5 tablespoons granulated sugar
2 tablespoons fresh garlic -- minced
3 tablespoons cilantro (coriander) leaves -- minced
16 ounces lo mein noodles

Combine all ingredients (except noodles) thoroughly.

Cook lo mein noodles according to package directions, being careful not to
overcook. Immediately drain and rinse in cold water.

Gently toss the sauce and the noodles together.

Serve chilled. Sprinkle sesame seeds on top to serve, either in the
serving platter, or on individual portions.

Substitutions:
Use vermicelli instead of lo mein noodles.
Use creamy peanut butter instead of chunky.
Increase hot bean sauce to 2 tablespoons for a spicier salad.



- - - - - - - - - - - - - - - - - - -

Per serving: 2821 Calories (kcal); 80g Total Fat; (24% calories from fat);
79g Protein; 465g Carbohydrate; 0mg Cholesterol; 6100mg Sodium
Food Exchanges: 25 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 13
1/2 Fat; 4 Other Carbohydrates

NOTES : 2nd Annual Twin Cities RFC Picnic

Damsel wrote:
> Sheryl Rosen > said:
>
>> I'm thinking about a rice salad, but a pasta salad is ok too.
>> Requirements are meatless (because I need to keep the cost down,
>> plus they will be grilling chicken, ribs, burgers and hot dogs, so
>> we won't really need meat in the side dishes anyway), not based on
>> Mexican/Caribbean spices, like cumin, cilantro, lime juice, etc,
>> and NO mayonnaise. (One reason, this stuff needs to sit out, the
>> other, I don't eat mayo, hence, I don't cook with it either).
>
Sorry to piggy-back, Carol.

How about a nice pasta salad? Rotini (tri-coloured) pasta with diced
tomatoes, sliced black olives, lightly steamed chopped broccoli and grated
carrot tossed in an Italian-style oil/vinegar dressing. Might try
sprinkling some of that oregano over the top and top with some hard grated
cheese. Let the flavours blend, covered, in the fridge overnight.

Jill

On Sun, 10 Jul 2005 22:54:14 -0400, Sheryl Rosen
> wrote:

>Am going to a pot luck at the end of the month....
>I'm thinking about a rice salad, but a pasta salad is ok too

ok this is neither a rice nor a pasta salad, but it is gobbled up at
every place it appears. The recipe comes from the back of the noodle
packet!


Oriental Fried Noodle Salad
This recipe comes from the back of a packet of ‘Chang’s Fried Noodles’


Ingredients:
1 pkt (100 gm) Chang’s Fried Noodles (Egg Noodles fried in vegetable
oil)
1/2 to 1 Wombok (Chinese Cabbage) – finely shredded
6 spring onions – finely chopped
100 gm toasted slivered almonds or pine nuts (1/2 to 1 cup)
Dressing:
1/2 cup castor sugar (I like to reduce the amount given on the packet)
1/4 cup white vinegar
1 tblspn soy sauce
1/2 cup olive oil
2 tspns sesame oil (optional – but gives the dressing a lovely
flavour)
Combine all the dressing ingredients in a jar, shake well and leave
until the sugar is dissolved.
In a bowl, combine all the salad ingredients and add enough dressing
to suit your taste – more or less depending how much you like
throughout the salad. Mix well and serve immediately. If you leave it
too long the noodles will go ‘soggy’.
Variation: Add some sliced cooked chicken or meat to make a complete
meal.


Hope

"Damsel" > wrote in message
...
> Sheryl Rosen > said:
>
>
> * Exported from MasterCook *
>
> Spicy Peanut Lo Mein Salad
>
> Recipe By amsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories : pasta salads/dressings
> side dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup peanut butter -- chunky
> 1/3 cup soy sauce
> 1 tablespoon saki (rice wine)
> 1 tablespoon sesame oil
> 1 1/2 teaspoons hot bean sauce
> 5 tablespoons granulated sugar
> 2 tablespoons fresh garlic -- minced
> 3 tablespoons cilantro (coriander) leaves -- minced
> 16 ounces lo mein noodles
>
> Combine all ingredients (except noodles) thoroughly.
>
> Cook lo mein noodles according to package directions, being careful not to
> overcook. Immediately drain and rinse in cold water.
>
> Gently toss the sauce and the noodles together.
>
> Serve chilled. Sprinkle sesame seeds on top to serve, either in the
> serving platter, or on individual portions.
>
> Substitutions:
> Use vermicelli instead of lo mein noodles.
> Use creamy peanut butter instead of chunky.
> Increase hot bean sauce to 2 tablespoons for a spicier salad.
>

Thanks for this recipe, Dams. I've saved it for future use!

kili

"Hope" > wrote in message
...
> On Sun, 10 Jul 2005 22:54:14 -0400, Sheryl Rosen
> > wrote:
>
> Oriental Fried Noodle Salad
> This recipe comes from the back of a packet of 'Chang's Fried Noodles'
>
>
> Ingredients:
> 1 pkt (100 gm) Chang's Fried Noodles (Egg Noodles fried in vegetable
> oil)
> 1/2 to 1 Wombok (Chinese Cabbage) - finely shredded
> 6 spring onions - finely chopped
> 100 gm toasted slivered almonds or pine nuts (1/2 to 1 cup)
> Dressing:
> 1/2 cup castor sugar (I like to reduce the amount given on the packet)
> 1/4 cup white vinegar
> 1 tblspn soy sauce
> 1/2 cup olive oil
> 2 tspns sesame oil (optional - but gives the dressing a lovely
> flavour)
> Combine all the dressing ingredients in a jar, shake well and leave
> until the sugar is dissolved.
> In a bowl, combine all the salad ingredients and add enough dressing
> to suit your taste - more or less depending how much you like
> throughout the salad. Mix well and serve immediately. If you leave it
> too long the noodles will go 'soggy'.
> Variation: Add some sliced cooked chicken or meat to make a complete
> meal.
>
>
> Hope
>
>

Thanks, Hope! I'm saving this one. I'm such a sucker for Asian food.

kili

In article >,
Sheryl Rosen > wrote:

> Am going to a pot luck at the end of the month. It's a joint effort between
> the Booster club for a minor league baseball team and the social club that
> is hosting it. The guests will be the members of the social club (all
> ages--kids and their parents, singles and seniors), the members of the
> booster club (again, all ages) and the guys on the baseball team. Probably a
> hundred or so people will wander through at one point or another. It's an
> open house type of thing. The social club members and the booster club
> members are asked to bring side dishes or desserts. I like to bring a side
> dish.
>
> Last year, I made a killer Caribbean Rice and Black Beans Salad. I was
> planning to make it again, except that one of my dear friends told me
> tonight, as she was flipping through one of my cookbooks, that she plans to
> bring a Mexican 3 Bean salad.....and could she "have some cumin, cilantro
> and....what's the difference between regular Oregano and Mexican
> Oregano????" I laughed, and naturally, I packaged up a few teaspoons of the
> herbs and spices she asked for, but now I'm at a loss as to what I should
> bring. See, my Rice and Beans salad uses those same spices, along with
> vinegar and lime juice in the dressing. The dressings are nearly identical,
> and they both use black beans. The two salads are too similar, we just
> don't need both of them. So I'll find something else to bring. But what???
> I'm stuck!!!!
>
> I'm thinking about a rice salad, but a pasta salad is ok too. Requirements
> are meatless (because I need to keep the cost down, plus they will be
> grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
> in the side dishes anyway), not based on Mexican/Caribbean spices, like
> cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
> stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook
> with it either).

Sheryl; how about kasha and bow ties? Its easy to make, keeps well in a
crock pot, filling, cheap, transports well, and it can be made one or
two days in advance if necessary.

On Sun, 10 Jul 2005 22:54:14 -0400, Sheryl Rosen
> wrote:

>I'm thinking about a rice salad, but a pasta salad is ok too. Requirements
>are meatless (because I need to keep the cost down, plus they will be
>grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
>in the side dishes anyway), not based on Mexican/Caribbean spices, like
>cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
>stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook

Maybe a curried rice salad? These look good:

http://www.marthastewart.com/page.jh... dfParentCat=

http://www.goodlookingcooking.co.uk/...r-yUNNPnl.html

Tara

Damsel wrote:
> Sheryl Rosen > said:
>
>> And you forgot to mention that you didn't see my original post
>> because I'm in your killfile.
>
> Why would you post this?
>
> Carol

Any wonder why she's in my killfile?

Jill

"Sheryl Rosen" > wrote in message
...
> Am going to a pot luck at the end of the month. It's a joint effort between
> the Booster club for a minor league baseball team and the social club that
> is hosting it. The guests will be the members of the social club (all
> ages--kids and their parents, singles and seniors), the members of the
> booster club (again, all ages) and the guys on the baseball team. Probably a
> hundred or so people will wander through at one point or another. It's an
> open house type of thing. The social club members and the booster club
> members are asked to bring side dishes or desserts. I like to bring a side
> dish.
>
> Last year, I made a killer Caribbean Rice and Black Beans Salad. I was
> planning to make it again, except that one of my dear friends told me
> tonight, as she was flipping through one of my cookbooks, that she plans to
> bring a Mexican 3 Bean salad.....and could she "have some cumin, cilantro
> and....what's the difference between regular Oregano and Mexican
> Oregano????" I laughed, and naturally, I packaged up a few teaspoons of the
> herbs and spices she asked for, but now I'm at a loss as to what I should
> bring. See, my Rice and Beans salad uses those same spices, along with
> vinegar and lime juice in the dressing. The dressings are nearly identical,
> and they both use black beans. The two salads are too similar, we just
> don't need both of them. So I'll find something else to bring. But what???
> I'm stuck!!!!
>
> I'm thinking about a rice salad, but a pasta salad is ok too. Requirements
> are meatless (because I need to keep the cost down, plus they will be
> grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
> in the side dishes anyway), not based on Mexican/Caribbean spices, like
> cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
> stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook
> with it either).
>
> And another thing to keep in mind--these are "manly men" who will be the
> guests of honor--so it can't be "foo-foo" food. Jello salads are out, for
> example.
>
> Any ideas will be appreciated.

What about a great big bowl of the "snappy" Cole Slaw recipe that I posted
several years ago. It has great flavor, no mayo and keeps very well.

Dimitri

"Sheryl Rosen" wrote in message
...
> Am going to a pot luck at the end of the month.
> I'm thinking about a rice salad, but a pasta salad is ok too.
> Requirements
> are meatless (because I need to keep the cost down, plus they will be
> grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
> in the side dishes anyway), not based on Mexican/Caribbean spices, like
> cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
> stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook
> with it either).
>
> And another thing to keep in mind--these are "manly men" who will be the
> guests of honor--so it can't be "foo-foo" food. Jello salads are out, for
> example.
>
> Any ideas will be appreciated.
>

I've made this several times for potlucks and the compliments are usually
from the menfolk.

Pam

BOK CHOY SALAD (Sandy Gamble - RFC 9/6/98) (12 servings)

2 bunches bok choy; chopped - use both green & white

3 green onion stalks; sliced - white & a little green

Crunchies

½ c. butter

2 Tbsp sugar (or more to taste)

4 oz sliced almonds

2 pk Ramen noodles - crumbled

½ c. sesame seeds

Dressing

1 c. canola oil

½ c. granulated sugar

¼ c. raspberry red wine vinegar

2 ½ Tbsp soy sauce

Optional

1 c. Mandarin oranges; drained


Start this the day before.


For the dressing:

Combine the oil and sugar in a bowl and micro for 2 minutes to dissolve
sugar. Let cool, then add the vinegar and soy sauce. Chill overnight.

For the crunchies:

In a large skillet, on medium heat, melt butter and sugar until hot. Add the
sesame seeds, almonds and noodles. Toast 10 minutes, stirring constantly
until lightly browned. Let cool completely and place in a zip-lock type bag
and store at room temperature until next day.


Just before serving, toss everything together in a large salad bowl.

Sheryl Rosen wrote:

>
> And another thing to keep in mind--these are "manly men" who will be the
> guests of honor--so it can't be "foo-foo" food. Jello salads are out, for
> example.
>


Since you have ruled out quite a few salads, what about making
a couple of batches of Barb's Orgasmic Brownies? Boy-style, of
course, for the manly men.

gloria p

> "Sheryl Rosen" > wrote in message
> ...
> > Am going to a pot luck at the end of the month.

Have you conidered, or any one mentioned, pickeled veggies? a nice mix
of raw pieces of veggies, carots, onions, celery, cauliflower, brocoli,
etc. with a boiling vinigar poured over it and set to rest for 24 hours,
often times the vinigar is flavoured with mustard and just as often
whole, peeled garlic cloves are added to the mix as well as 'real'
olives, the 'canned' kind will just disintigrate in this recipie, and if
they dont are mushy and not nice, though i suppose one could add canned
oilives just before serving. When ready to serve toss in a bowl with
some feta cheese and serve with pita bread.

I would take a large chilled glass bowl of fresh fruit salad with mint
leaves as a garnish or maybe a hollowed out large watermelon filled with
fresh fruit.

"ms. tonya" > wrote in message
...
> I would take a large chilled glass bowl of fresh fruit salad with mint
> leaves as a garnish or maybe a hollowed out large watermelon filled with
> fresh fruit.
>

This is for men. If I'd bring a hollowed out watermelon, I'd make sure the
segments were soaking in vodka, first. :~)

kili

In article >, Sheryl Rosen
> wrote:

> Am going to a pot luck at the end of the month. It's a joint effort

> I'm thinking about a rice salad, but a pasta salad is ok too.
> Requirements are meatless (because I need to keep the cost down, plus
> they will be grilling chicken, ribs, burgers and hot dogs, so we
> won't really need meat

> Any ideas will be appreciated.

Wild rice salad.

* Exported from MasterCook Mac *

Taste of Dorset Wild Rice Salad

Recipe By : posted to rec.food.cooking by Barb Schaller 7-11-05
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raw wild rice -- cooked
1 cup golden raisins
2 Golden Delicious apples -- chopped, sprinkled
with juice of 1 lemon
1 cup seedless red grapes -- halved
2 tablespoons fresh mint -- chopped
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 cup pecan halves
salt and pepper to taste

Dressing:
1/4 cup olive oil
1/3 cup orange juice
2 tablespoons honey

Mix salad ingredients; toss with dressing. Cover salad and chill
several hours in refrigerator. Keeps well.
- - - - - - - - - - - - - - - - - -

When I make it, I fake it, and use green onions and dried cherries or
cranberries. You can make the dressing without oil - raspberry vinegar,
with or without some sugar in it.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article >, Sheryl Rosen
> wrote:

> jmcquown at wrote on 7/10/05 11:15 PM:
>
> > gjgee wrote:
> >> uh, to Sheryl?
> >
> > Ah, okay. You didn't quote any relevent text so I couldn't tell.
> >
> > Jill

> And you forgot to mention that you didn't see my original post because I'm
> in your killfile.

Perhaps she was trying to be gracious and felt no particular need to
explain why. And maybe wasn't trying to "start something."
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

On Sun, 10 Jul 2005 22:54:14 -0400, Sheryl Rosen
> wrote:

>Am going to a pot luck at the end of the month. It's a joint effort between
>the Booster club for a minor league baseball team and the social club that
>is hosting it. The guests will be the members of the social club (all
>ages--kids and their parents, singles and seniors), the members of the
>booster club (again, all ages) and the guys on the baseball team. Probably a
>hundred or so people will wander through at one point or another. It's an
>open house type of thing. The social club members and the booster club
>members are asked to bring side dishes or desserts. I like to bring a side
>dish.

What about tabbouli?
Or one of my specialties is a zucchini and tomato salad
Italian-style... it's really easy to make. Just slice up zucchini and
sweet onions and chop fresh tomatoes and saute them all with olive oil
and garlic and balsamic vinegar and if necessary add a pinch of sugar
for sweetness.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com