Recipes meant for sharing

I’m sure many of you have gotten recipes from family and friends or friends of friends, etc. because you liked whatever it was, and asked for the recipe. I trust that whatever recipe I’ve received was good, even if I hadn’t tasted it.

Who would give you a recipe that they didn’t like? I do have a problem with people who won’t share a recipe with others. Yes, it has happened to me. One of my brothers-in-law not only refused to share the recipe with me, he wouldn’t even share it with his wife! Maybe she never asked for it! I take it as a compliment when someone asks me for a certain recipe for some type of food that I’ve served, don’t you? Today’s recipes are those from friends at a fitness center that I frequent. H-m-m-m.
Foods and exercising!

GEORGIANA’S SALAD ON THE WILD SIDE Salad:
3 c. cooked wild rice (1 c. uncooked)
1/2 c. ham, cut in strips
3/4 c. hot pepper cheese, cut in julienne strips
3/4 c. small broccoli florets
1 medium carrot, peeled and cut in thin rounds
3/4 c. sweet red pepper, cut in julienne strips
4 green onions sliced thin
3/4 c. walnut pieces Freshly ground pepper - to taste
Dressing:
1/2 c. canola oil
2 T. each, lemon juice and white wine vinegar
1/2 t. dry mustard
1 t. curry powder - using a tsp. measuring spoon
In a large mixing bowl, combine all salad ingredients; set aside. In a smaller bowl, combine dressing ingredients beating with a wire whisk until emulsified (creamy). Pour over salad and refrigerate 2 hours. Makes six-eight servings. Note: You can combine salad ingredients and refrigerate overnight. When ready to serve gently mix in dressing. Don’t question this rice side dish because of the name. “The cook” says it’s delicious!

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DORIS’ LEBANESE RICE
Two cans condensed onion soup Water
2 c. Uncle Ben’s original rice
Cinnamon Pour soup in a medium saucepan; add water to measure 4-1/2 c. liquid. Add 2 T. butter. Bring to a boil. Put rice in a 3 qt. casserole dish or a 9x13” baking dish. Pour liquid over rice. Sprinkle with cinnamon. Cover with foil. Bake at 350 degrees for 30-35 minutes or until rice is tender. Makes 8-10 servings.

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MARY’S SMOOTH’N CREAMY FROSTING
14 oz. pkg. instant pudding mix - any flavor
1/4 c. powdered sugar
1 c. milk
1-8 oz. container whipped topping, thawed
In a medium bowl, combine pudding, sugar and milk. Beat, by hand, slowly until well blended. Fold in whipped topping. Spread over cake. Refrigerate until ready to serve. Refrigerate any leftovers. Frosts a 9x13” cake. Note: You can use sugar-free pudding mix and “lite” whipped topping if you wish.

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There are some “good for us” ingredients in this cookie recipe.

DORIS’ DUNKING PLATTERS
2 c. each, melted butter, brown sugar and white sugar
4 eggs
2 t. vanilla
2 c. each, quick oats and grape nut flakes
4 c. flour
2 t. each, baking soda and baking powder
1 c. flaked coconut or chopped nuts - optional
In a large bowl, combine melted butter and sugars, beating well. Beat in eggs and vanilla. Mix oats and grape-nuts flakes; add to butter mixture. In another bowl, mix together flour, baking soda and baking powder; add to butter mixture combine thoroughly. Stir in coconut or nuts. Drop by tsp. (or for larger cookies use a T.) onto UN-greased cookie sheets. Bake at 350 degrees for 15 minutes. Makes 12-14 dozen cookies.
Note: The “baker” says she uses coconut but not nuts. Also, if you don’t want to make that many cookies, either cut the recipe in half or using half the dough, make the other half into teaspoonfuls, place them on a cookie sheet close together; freeze them and put in a freezer bag, pressing out the air. When you need more cookies, put the frozen cookie balls on a sheet, let them thaw and bake as directed. They are great for dunking. Thanks Doris.

Thought for the Day:
Live life with optimism. No one is guaranteed happiness. It’s up to you to fill it with joy.