Wild Rice Salad

1 cup chicken broth
1 cup wild rice, uncooked

Bring rice and broth to boil. Cover, turn to low, and let cook, covered, until tender (usually between 30 minutes to an hour, depending on brand).
Set aside
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3 T. Oil
1/2 cup green bell pepper
1 cup nuts (mixed, peanuts, cashews, pecans, almonds; whatever is on hand)
3 green onions, tops and bottoms, sliced

In pan, heat 3 T. Oil over medium high heat. Add peppers, cooking for 3-5 minutes.

Add nuts. Cook for 2-3 minutes, until nuts start to brown. Add green onions, stir and remove from heat.

Combine wild rice with pepper mixture.
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DRESSING:
3 T. Rice vinegar (or apple cider vinegar, if you don’t have rice, although rice vin. is milder)
1 T. Olive oil
2 T. Sesame oil
1 clove minced garlic
Salt and pepper to taste
crushed pepper flakes to your heat level…start with 1/4 tsp first time.

Combine dressing in jar, shake well and pour over salad. Cover and refrigerate. Eat and share…

Posh Squash

From “Reformed Theological Female Seminarian,” Spring 1984

2 pounds yellow squash, sliced
1 cup mayo
1 cup grated Parmesan cheese (8 oz)
1 small onion, chopped
2 eggs, beaten
1/2 tsp salt
1/2 cup soft bread crumbs
1 Tblsp butter, melted

Cook squash in boiling salted water for 10 to 15 minutes or until tender. Drain and cool slightly.
Combine mayo, cheese, onion, eggs, and a little pepper. Stir until well combined.
Add squash mixture and spoon into lightly greased 1 1/2 quart casserole.
Combine bread crumbs and butter and spoon over mixture.
Bake in a preheated 350 degree oven for 30 minutes.

Arnie’s Broccoli Casserole

2 small pkgs chopped, frozen broccoli (or equivalent)
1 can cream of mushroom soup
2 eggs, well beaten
1 medium onion or 5 green onions, heads and stems, from Bob’s garden… original ;o)
1 cup mayonnaise
Little Salt and pepper

1 cup sharp cheddar cheese

1/2 cup croutons (I toast one slice of bread and cut up)
1/2 stick buttah

Cook broccoli and drain well. While draining:

Combine soup, eggs, mayo, onion, salt and pepper.
Add broccoli to mixture. Pour in greased casserole or baking dish.
Sprinkle cheese over mixture.
Melt butter in pan and add croutons. Stir to absorb butter. Sprinkle over casserole.

Bake at 350 for 45 minutes.

Original recipe from Arnold Colditz, given to Libby Davidson, Bob’s wife. Bob and Libby worked on Arnold and Rudy’s farm. I’ve seen the recipe with slight variations, so it probably wasn’t original…but the onions from Bob’s garden make it so!