Today's date: November 21, 2014



News
Top Stories
Sports
Ag Issues
Community News
Fulda 125th
Police/Courts
Editorial
Obituaries
Announcements
Notices
Columnists
Legals
Classroom
Weather
Search
Classifieds
Community News
Country Cooking

August 16, 2013

by Dorothy Dloemendaal
Wild Rice Salad

2/3 cup wild rice, raw

1/2 cup red pepper, chopped

l cup celery, chopped

3 green onions, chopped

2 cups broccoli slaw

1/2 cup slivered almonds

Dressing:

2 tablespoons olive oil

2 tablespoons seasoned rice vinegar

l tablespoon liquid sweetener

Cook wild rice until done, it stripes in size. Change water at least three times.

Toast almonds on cookie sheet until golden brown.

Mix dressing, add salt and pepper is desired. Drain rice, cool and mix with all other ingredients. Crunchy and good and healthy!

Peachy Dessert Bars

Filling:

2 cups sliced peaches (fresh or sauce)

1/2 cup sugar

1/4 cup flour

1/2 teaspoon nutmeg

l teaspoon cinnamon

3/4 cup evaporated milk

1/4 teaspoon almond extract

Cook over low heat until thick. Cool.

Crust:

l cup brown sugar

2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup margarine

1/3 cup evaporated milk

1/3 cup chopped nuts

Mix crust then spread 3/4 over bottom of a 9 x 13 inch pan. Spread filling over crust. Top with remaining crust. Bake at 350 for 40 to 45 minutes. Serve with whipped cream or ice cream.





Click Here to Contact Us
©Fulda Free Press 2014