Thai Rice Salad with Peanut Dressing
Submitted by: BettyG |
2 1/2 cups water
1 cup rice (I use Uncle Ben’s converted rice)
1 teaspoon salt (optional)
1/3 cup chunky peanut butter
1/4 cup white wine vinegar
3 tablespoons canola oil
2 tablespoons reduced salt Soy sauce |
1 tablespoon sugar
1 teaspoon freshly grated ginger
2 cloves garlic minced
1 small cucumber thinly sliced
2 cups cut-up cooked chicken
1/4 cup finely chopped onion
1 1/2 cups spinach leaves cut into strips |
| Bring
water to a boil in medium saucepan. Stir in rice and salt. Cover
tightly and simmer 20 minutes. Remove from heat. Let stand
covered until all water is absorbed. Pour into large bowl and
cool to room temperature.Whisk peanut butter, vinegar, oil, soy
sauce, sugar, ginger and garlic together and pour over rice.
Then add the cucumber slices, cooked chicken and onion and mix
well. Cover and chill. Just before serving stir in spinach. This
recipe serves 6. |
Banana
Split Cheesecake
Submitted by: BettyG |
2 cups Graham cracker crumbs
1/4 cup sugar
3/4 cup melted butter
16 ounces softened cream cheese
one 16 ounce box confectioner’s sugar |
4 ripe bananas
one 20 ounce can crushed pineapple drained
1 large container cool whip
pecans (optional) |
| Mix
together graham cracker crumbs, sugar and melted butter. Press
into bottom of 9x13 inch pan. Mix together cream cheese,
confectioners’ sugar. Spread this on top of the Graham cracker
crust. Slice bananas and add a layer to the top of the cream
cheese. Add crushed pineapple on top of the bananas. Spread cool
whip over all of this. Sprinkle with pecans if desired. Chill
and keep in refrigerator before and after serving. Easily serves
12 or more |
Macaroni Dinner
Submitted by: BettyG |
one 8 ounce package small shell
macaroni cooked
one 16 ounce can salmon (drained and broken into pieces)
1/2 cup chopped celery
1 small onion grated
3 tablespoons butter or margarine |
3 tablespoons flour
1 teaspoon dry mustard
2 1/2 cups milk
2 cups cheddar cheese
1 teaspoon Worcestershire sauce |
|
Combine cooked macaroni and salmon in 8 cup baking dish. In
medium saucepan, Sautee onion and celery until soft. Stir in
flour and mustard and cook until bubbly.Add milk and continue to
stir until sauce thickens. Next add 1 1/2 cups cheese and
Worcestershire and blend until cheese has melted. Pour over
macaroni and salmon. Give it a good stir. Sprinkle with
remaining cheese. Bake at 350°F for 35 minutes. Makes 6
servings. |
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