Brown and Wild Rice Salad with Dried Fruit (It's Just Food)

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock or water
1/2 cup chopped toasted pecans
1-2 green onions, chopped
1/3 cup dried cranberries
1/3 cup dried chopped apricots
almost a whole bunch of fresh curly or flat-leaf parsley, chopped

Dressing (I always double this):
1 Tbsp olive oil
1 Tbsp thawed orange juice concentrate
1 Tbsp lemon juice
2 tsp soy sauce
2 tsp balsamic vinegar
1-2 tsp sesame oil
1 clove garlic, minced

In a medium pot, combine both types of rice with the stock or water.
Bring to a boil, reduce heat to a simmer, and cook for 40-45 minutes or just until the rice is tender.

Drain excess liquid in a colander, transfer to a large bowl and set aside to cool.
Once the rice has cooled, stir in the pecans, green onions, cranberries, apricots and parsley.

To make the dressing, whisk together all of the dressing ingredients, or shake them all up in a jar.

Pour over the salad and toss.

Fried Okra Salad
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4-6 qts. okra, breaded & fried crisp; drain on paper towels(I sprinkle with salt, pepper, and a little ground cayenne while frying)
1 sm. red onion, diced
1 sm. green pepper, diced
1 lg. tomato, diced
12 slices bacon, fried crisp & crumbled
Toss together in large bowl.
Dressing:
1/4 cup vinegar
1/2 cup oil
1/2 cup sugar
Put in jar and shake. Pour over salad and toss lightly.

SMOKED SALMON DIP (Foodgawker)

8 ounces smoked wild Alaskan salmon (use hot smoked, aka "kippered" salmon, not lox)
4 ounces cream cheese
� cup sour cream
� cup mayonnaise
� teaspoon Louisiana-style hot sauce
2 tablespoons capers, drained and roughly chopped
2 tablespoons chopped walnuts (optional, but they add some nice texture)*
2 teaspoons cream horseradish
2 teaspoons finely chopped dill, plus extra for garnish (or fresh chives)
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper

1. Break the salmon into small pieces, discarding skin and bones. Set aside.
2. Place the cream cheese in a medium, microwave-safe mixing bowl. Microwave on high, 30 seconds or until softened.
3. Add all remaining ingredients (except salmon) to the cream cheese and stir to combine. Add flaked salmon and using a rubber spatula, fold into mixture until thoroughly coated.
4. Place in a serving dish, and garnish with extra dill. Keep refrigerated until ready to serve. May be made 1 day in advance. Serve on pumpernickel bread squares, crackers or flat bread.
*I would used diced jicama or water chestnuts instead of nuts.

Blondies

1 package 18.25 ounces plain yellow cake mix
2 large eggs
1 stick butter, melted
1 cup chocolate chips

Place rack in the center of oven and preheat to 350 degrees.

Place the cake mix, eggs, and melted butter in a large mixing bowl. Blend with an electric mixer until moistened. 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the chips and blend on low another 30 seconds, just to incorporate. The mixture will be very thick. Scrape the batter into an ungreased 9 x 13 baking pan or dish. Using a fork or your fingertips, press the batter out evenly over the bottom of the pan so that it reaches all the sides. Place pan in the oven. Bake the cake until it is golden brown and a toothpick inserted in the center comes out with a few crumbs attached. 20 to 25 minutes. Remove from oven and place on a rack and cool for 30 minutes. Cut into squares.

I made this to take to church tomorrow evening.

Sue

Raspberry Wings

1/3 cup soy sauce
1 tablespoon chopped fresh garlic
1/2 teaspoon black pepper
1 (5-pound) bag split chicken wings and drumettes, thawed if frozen
1/2 cup seedless raspberry jam
1/4 cup sweet chili sauce
Instructions
In a large resealable bag, combine the soy sauce, garlic, and pepper. Add the chicken wings, seal, and shake to coat well. Marinate in the refrigerator for 1 hour.

Preheat oven to 400�F. Remove wings from marinade; discard excess marinade. Spread wings in a single layer on 2 large rimmed baking sheets that have been lined with aluminum foil and coated with cooking spray. Bake 55 to 60 minutes, or until no pink remains.

In a medium bowl, combine raspberry jam and chili sauce; mix well. Transfer wings to a large bowl and pour glaze over them. Toss wings to coat completely then serve immediately.