Rutabaga Fries

Posted by pattioh z5MA on Tue, Feb 5, 08 at 23:17


This is a very simple veggie recipe (once you tackle the rutabaga which can be tricky to peel). Even the kids might eat these if you don't tell them what they are!

Ruth's Rutabaga Fries

Cut the peeled rutabaga(s) into french fry strips (approx thumb size).
Roll the fries in olive oil(or spray them)
Salt and pepper them and then roast them in a 400°F oven for about 30min.
(Turn the fries once or twice during cooking).

Chicken and Wild Rice Salad

Posted by pattioh z5MA on Mon, Jan 28, 08 at 21:11

This is a recipe for warmer weather, but it gets a lot of compliments and makes a nice colorful lunch dish for company, that can be whipped up while your guests are still in bed. I'm going to give you the original recipe and just say that I don't usually add the pineapple or the sugar and I sometimes only use about half the red,yellow, green pepper amounts. I've also used a 6oz bottle of Catalina and it was fine. I've even made this without the chicken!!

Chicken and Wild Rice Salad

6oz. box Uncle Ben's Wild Rice ("Original", prepared in microwave according to box directions.
OR use a cup of any wild rice prepared the way you like)
2 half chicken breasts, cooked and cubed
1 yellow pepper, cut in strips
1 red pepper, cut in strips
1 green pepper, cut in strips
1 10oz. can pineapple chunks, drained
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 tea. Worcestershire Sauce
1 tea. sugar
1/4 tea. cayenne pepper (go easy on this if you don't like hot!)
1 8oz bottle Catalina dressing (Kraft "Free" is OK)

Method:

Place the cooked wild rice, chicken, peppers and pineapple in a large bowl. In another bowl, mix the sesame oil, vinegar, Worcestershire, sugar, cayenne and Catalina.

Add the dressing to the salad ingredients and mix gently. Chill until serving time.
Serves 8.