SHRIMP & ARTICHOKE RICE SALAD

1 box Chicken Rice-A-Roni
1/2 cup mayonnaise
2 (6 oz.) jars marinated artichoke hearts (reserve oil from 1 jar)
6 oz. shrimp or 1 can shrimp
1 can water chestnuts (drained & sliced)
3 chopped green onions
1/2 green pepper chopped
1/4 to 1/2 t curry powder
salt and pepper to taste

Cook Rice-A-Roni according to box directions.  Cool.  Mix remaining ingredients, including artichoke liquid.  Add to rice.  Chill several hours or overnight.  Serves 8 - 10.

This is kind of weird.  It tastes interesting, but it kind of threw me off eating a cold rice side dish.  Someone thought they had a good idea with this one, but I don't know.  I actually did have a second helping just because I was still thinking about it.  I'm just not sure.  I'd like to know if any of you like it or not....... I only wish I had a picture of this one.

LEMON PILAF (Excellent with fish)

1 cup sliced celery
1 cup chopped green onions with tops
2 T butter or margarine
3 cups cooked rice
1 T grated lemon rind
1 t salt
1/4 t pepper

Saute celery and onions in butter until tender.  Add rice, lemon rind, and seasonings.  Toss lightly.  Continue cooking over low heat about two minutes or until thoroughly heated, stirring occasionally.  Serve with chicken or fish.  Makes 6 servings.

I like this recipe a lot.  It's just nice to make something a little different other than just plain rice.  I would definitely keep this one.

APRICOT SWEET POTATOES

2 T butter flavor Crisco
1 can (18 oz.) vacuum-packed sweet potatoes or yams, drained and cut crosswise into 1/2" thick slices
1 cup firmly packed brown sugar
1-1/2 T cornstarch
1 t grated orange peel
1/4 t salt
1/8 t cinnamon
1 can (5-1/2 oz.) apricot nectar
1/3 cup water
12 frozen apricot halves, cut into quarters
1/2 cup pecan halves or large pieces

Preheat oven to 375.  Grease lightly 1 to1-1/2 quart casserole or baking dish with butter flavor crisco.  Arrange potatoes in casserole.  Mix sugar, cornstarch, orange peel, salt, and cinnamon in heavy 1-quart saucepan.  Stir in apricot nectar and 1/3 cup water.  Cook and stir on medium-high heat until mixture comes to full rolling boil.  Remove from heat and stir in Butter Flavor Crisco (the 2 T) and apricots.  Pour evenly over potatoes and sprinkle with pecans.  Bake uncovered at 375 for 25 minutes or until hot and bubbly.  Makes 6 to 8 servings.

Well, this is my recipe!  She handwrote "Bonnie Ann" on it, plus I recognize it because I love to make this for the holidays.  Sometimes I even melt the mini marshmallows on top, but this is really good just like it is.  When greasing the casserole dish, that's not when you use the 2 T Crisco.  That comes later.  Just grease the dish like regular.  Also, I don't use the frozen apricot halves.  I cheat and use canned.  They're just easier to handle and cut up.  I usually have to make a double recipe for Thanksgiving. I can't believe I forgot to take a pic...rats.

CREAMY COLE SLAW

6 cups finely shredded cabbage
1/4 cup sliced green onion
1 cup mayonnaise or salad dressing
2 T sugar
2 T vinegar
2 t celery seed
1 t salt

Combine cabbage and onion in bowl.  In small bowl, combine the mayonnaise, sugar, vinegar, celery seed and salt.  Stir till sugar is dissolved and ingredients are well blended.  Drizzle mixture over cabbage mixture.  Toss lightly to mix well.  Serves 6-8.

Pretty good, basic coleslaw recipe.  This one isn't too fancy, so it works well on top of a BBQ pork sandwich or something like that.  Easy to make too if you buy the packaged shredded coleslaw mix.

ORIENTAL CHICKEN SALAD

Lettuce
green pepper strips
carrots
celery
chicken breast, 1/2" cubes

Sprinkle cashews over top
Top with chinese noodles

Serve with poppyseed dressing

This is just written on a scrap piece of paper.  It's a good combination of ingredients and fast to make for lunch if you have leftover chicken.

GLORIFIED RICE PUDDING

1 cup raw rice
3/4 t salt
2 cups water

Bring to boiling, cover and simmr 20 minutes.

1 cup pineapple (crushed or tidbits including juice)
24 marshmallows (or 2 cups miniature)
1 cup chopped dates
1/3 cup sugar
shake or two of cinnamon

Add to rice and stir well.

I cup whipping cream whipped or 1 envelope of Dreme Whip made up.  Fold in.  Serves 8 to 10.

I like rice pudding, and this was a nice variation.  I already had some dates left from the last recipe I made of hers and also had a half a bag of marshmallow in the cupboard just dying to get rid of, so this recipe was good to make.  I think I like the regular rice pudding better, though.  I love pineapple and everything, but nothing beats the classic.

PRUNE CABBAGE SLAW

1/2 cup pitted prunes
1 cup sour cream
2 T sugar
1/4 cup vinegar
1/2 t celery salt
1/4 t salt
dash of pepper
6 cups shredded cabbage

Cut prunes into narrow strips.  Combine sour cream with sugar, vinegar, celery salt, salt, and pepper.  Add cut up prunes.  Let sit 30 minutes.  Toss prune dresing with cabbage.  Serve immediately or refrigerate until serving time.  Makes 6 to 8 servings.

Well, it really makes about 15 servings 'cuz everybody takes such a small amount because they're just plain scared to take more!  It's really not as bad as it sounds, and the prunes give it a little sweetness.  I took a big ole helping and liked it, but not so much anyone else.  I took a shortcut and bought the preshredded slaw mix at the store, so that's why in the picture you can see carrot shreds.