A heart-healthy chicken and veggies dish, with no muss or fuss, come your way from Nancy Woodside.
After taking this with me to a DE meeting, I had several requests to print it in the newsletter.
It's a great thing to take on the road, as it keeps in an ice chest for many days. I love it for lunch, but it's a hearty side dish with dinner. My favorite salad of all time! Vicki Hill
— Very Wild Rice Salad —
Source: Bon Appetit • Servings: 6
I will print it as it was given to me and then add notes at the end.
1/2 cup finely chopped dried figs, apricots, or cranberries
1/3 cup chopped, toasted pecans
1/3 cup chopped almonds or cashews
3 tbsp. finely chopped green onion tops
2 tbsp finely chopped red onion
2 tbsp raspberry vinegar
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp. Dijon mustard
1/2 tsp sugar
1/4 cup vegetable oil
1/4 cup olive oil
• Cook the wild rice according to package directions. Drain and cool.
• Transfer rice to a large bowl. Mix in fruit, nuts and onions.
• Mix vinegar, lemon juice, garlic, mustard and sugar.
• Whisk in oils.
• Pour dressing over rice mixture and toss.
• Season with salt and pepper.
• If you don't have raspberry vinegar, red wine vinegar works fine.
• Don't use SPICY Dijon mustard. It overwhelms the other flavors.
• Sugar: I have never added it.
• Oils, I use walnut or hazelnut oil in place of vegetable oil.
• I cut the amount of oils in half or more.
• Adding ingredients: sometimes crystallized ginger.
• Garlic: usually I add 3 big cloves.
• Salt and pepper....I have never added any. It works well without them.
Growing up my sister and I pretty much raised ourselves because our mother and father both worked. We often made our own breakfasts and lunches. My mother bought us a children’s cookbook. I guess she figured we needed a little help. One of the recipes turned out to be our favorite, and I used it with my kids and often make this recipe when our son comes over with his children. My granddaughter is very interested in cooking so I let her help with the preparation. It’s easy breezy, and she loves being a chef.
hard boiled eggs white sauce
toast or english muffins paprika
Use approximately 2 eggs per person. When I make hard boiled eggs I boil them for 13 minutes, I always test one before I take all of them out of the water. When they are perfectly hard cooked I remove them from the hot water and immerse them in a large bowl of ice water before peeling them.
Separate the white from the yolk. Cube the white, and smash the yolks until crumbly.
Make the white sauce as follows. Melt 2 TBS of butter add 2 TBS of flour, add 1 cup milk. Cook on the stove at low to medium heat stirring constantly. I also found you can make white sauce in the microwave by heating for 30 seconds, stir, 30 seconds again, stir and after about 2 minutes of doing this your white sauce is done. Of course when I was 8 years old we hadn’t heard of microwave ovens.
Make some toast or muffins and spread with butter.
Mix the cubed egg whites in the white sauce. Pour over toast, sprinkle the crumbled yolk on top, Sprinkle a little paprika on top.
Now you have a dish that looks like it was made in a fancy restaurant and tastes delicious.
– Dolly Dupree
I learned several things while in the Boy Scouts. One of them was the Scouts teach self reliance, confidence, and independence by means of camping out. The first time I went camping with the Boy Scouts I came home tired, dirty, and hadn’t eaten well, but I had a lot of fun.
The next time I went on a campout I learned the art of camping was to come home reasonably clean after sleeping and eating well. We learned all kinds of things to cook and invented others. One of which was our brand of Eggs Benedict which is easy to make, tastes great, and very little clean up. That’s what we called it and it tastes good. Here’s how:
• Hard boil two eggs per person
• One can of hollandaise sauce
per four eggs
• Either sliced ham, canned ham, Canadian Bacon, or Spam
• English muffins
I used to save coffee cans to cook in and never washed them, just flatten and put them in the trash. Since coffee doesn’t come in cans anymore, ask a local restaurant to save empty #10 cans, which are the same size. Use a multi tool (Leatherman) to handle hot cans. Trader Joe’s sells peeled hard boiled eggs in heavy plastic bags, which are ideal for camping, picnics, tailgate meals.
Slice hard boiled eggs, slice ham (etc), mix together with hollandaise sauce, add together in a coffee can, cook, either spoon over sliced English Muffins, or cut them into pieces and mix with the other ingredients. Serve on paper plates or cups. It takes less than 20 minutes to serve up a nice breakfast and less to clean up. Yummy !
I learned a lot in the Boy Scouts, although most of it was not in the Handbook. We improvised, modified, improved, invented, or just disregarded.
Most of our ideas were more “high tech” than the old fashioned ways. We just wanted to have more fun running around in the mountains and less time cooking and cleaning up. We tried a lot of ideas and admittedly some were better than others. Among the best was Eggs Rockefeller, Tiger Patrol style.
• One can cheddar cheese soup
• One can stewed tomatoes, drained (I like the juice).
• 1 dozen hardboiled eggs (boiled at home).
• 1 can sliced Spam, or ham, or Canadian bacon
• 1 package of English muffins
Mix everything together and heat in a coffee can, which can be flattened and thrown away rather than washing a pot. Spoon over English muffins or slice them up and mix with the rest of the ingredients.
Bam! Feeds about six scouts.
Our son was very active in scouting and became an Eagle Scout. His troop also developed recipes and cooking methods which I am sure he wouldn’t mind my sharing some of them. Our grandson is a new scout, so he can carry on some traditions and teach some to us.
– Jerry Dupree