A Summer Salad

Ah. . . Nothing says summer like a delightful fresh salad.  Here is one I found recently and I really like it.  You can do a search on my blog, upper left hand corner of "salads" and find many more of my favorites.

Green cabbage, shredded

Red cabbage, shredded

Carrots, shredded

Green onions, chopped, including the green part

Apple, cut in match sticks

Dressing:

    Olive oil

    Sugar

    Lemon juice

    Mustard

Combine all the salad ingredients.  Then combine the dressing ingredients and pour over the salad.  I didn't include amounts because sometimes I make more than others.  Roughly, 3/4 cup olive oil, a tablespoon or so of sugar, splash or two of lemon juice and a couple tablespoons of mustard - I use Dijon mustard.

Chinese Walnut Chicken

This one comes from one of my old, old cookbooks, The Hour Magazine Cookbook by Gary Collins, copyright 1985.  Gary Collins had a TV program in the afternoon featuring many great cooks so he compiled this cookbook.

1 teaspoon cornstarch

1 tablespoon water

1 egg white

2 large whole chicken breasts, skinned and deboned and cut into cubes

1 tablespoon soy sauce

1 tablespoon bourbon

1/2 teaspoon sugar

4 tablespoons oil

1 green onion, cut into 2 inch slivers, both green and white parts

2 slices fresh ginger, minced

1 clove garlic minced

1/4 cup chopped walnuts

Hot cooked rice

Combine cornstarch, water, and egg white.  Add chicken cubes and toss until well coated.  Set aside.

In a small bowl, combine soy sauce, bourbon and sugar.  Heat wok and add 2 tablespoons of the oil.  Stir fry chicken about 3 to 5 minutes till done.  Remove from wok.  Add remaining oil to wok and stir in onion, ginger, and garlic.  Stir fry one minute.  Add soy sauce and bourbon mixture and cook until sauce has thickened.  Stir in walnuts.  Combine this with chcken.  Serve over rice.

Wild Rice with Fruit & Nuts (crockpot recipe)

This one appealed to me because it is different than my usual style of eating.  I think you'll like it too.

2 cups wild rice, rinsed

1/2 cup dried cranberries

1/2 cup chopped raisins

1/2 cup chopped dried apricots

1/2 cup slivered almonds, toasted

5 to 6 cups chicken broth

1 cup orange juice

2 tablespoons melted butter

1 teaspoon ground cumin

2 green onions, thinly sliced

2 to 3 tablespoons chopped parsley

salt and pepper

Combine wild rice, cranberries, raisins, apricots and almonds in crockpot.  

Combine broth, orange juice, butter and cumin in medium bowl.  Pour mixture over rice and stir to mix.

Cover and cook on LOW for 7 hours or on HIGH for 2 1/2 to 3 hours.  Stir once, adding more hot broth if needed.

When rice is soft, add green onions and parsley.  Adjust seasoning to taste with salt and pepper.  Cook 10 minutes longer and serve.

NOTE:  to toast almonds, spread in single layer in cast iron skillet.  Cook over medium heat 1 to 2 minutes, stirring frequently, until they are lightly browned.  Cool before using.