What’s Cookin’?

Savory Vegetable Salad
From Minute Rice’s “Soup’N Rice Recipes”
1 package (10 oz.) frozen peas or mixed vegetables
1 1/2 cups water
1 tsp. salt (optional)
1 1/2 cups dry minute rice
1/4 cup prepared French dressing
3/4 cup mayonnaise
1 Tbsp. finely chopped onion
1 Tbsp. lemon juice
3/4 tsp. curry powder
1/2 tsp. dry mustard
1/8 tsp. pepper
1 cup diced celery
Run cold tap water over peas in strainer to thaw completely. Drain. Bring water and 1/2 tsp. of the salt to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
Add French dressing, mixing lightly with fork; cool.
Blend mayonnaise, onion, lemon juice, curry powder, remaining salt, the mustard and pepper in a large bowl. Add peas and celery; add rice and mix lightly with a fork. Chill at least 1 hour. Makes 5-6 servings.

Parmesan Salad
Dressing
It’s time for fresh greens. Try this old fashioned dressing with them.
1 can (10 1/2 oz.) condensed chicken broth
1/4 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup tarragon vinegar
1 Tbsp. lemon juice
1 Tbsp. chopped parsley
1/2 tsp. dried basil
1 garlic clove, minced
Mix all ingredients in jar or shaker. Cover and shake well. Chill at least 2 hours. Shake well before serving. Serve over salad greens. Makes 2 1/2 cups.