Enrichment Night Recipes

So Good! Santa Rosa Rice Salad

1 box long grain wild rice, prepared according to package (not minute rice)

Juice of 1 lemon

3 chicken breats, cooked and diced

4 green onions

1 red pepper

3 oz chinese pea pods or 1/2 bunch asparagus

2 medium avocados, diced (firm, not soft)

1 c pecans, toasted

Dressing

2 cloves garlic, minced

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp sugar

1/4 tsp pepper

1/3 c seasoned rice vinegar

1/3 c vegetable oil

Combine in blender, refrigerate 2-4 hours before serving. Mix all together (salad ingredients and dressing). Add avocados and pecans just before serving.

Easy S'mores

6 milk choclate bars (1.55 oz each), broken into pieces

2 c miniature marshmallows

8 graham crackers, coarsely chopped (about 1 3/4 c)

Place candy pieces in medium microwave-safe bowl. Microwave at medium (50%) 1 1/2 to 2 minutes or until chocolate is melted when mixture is stirred. Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover, refrigerate until firm.

Aunt Amy's Scotcheroos

1 c sugar

1 c light Karo syrup

Mix in large saucepan and bring to boil then take off heat immediately and add

1 c peanut butter

Stir together and add

7 c Rice Krispies

Pour into greased 9X13 pan.

Melt together 1 (6 oz) pkg milk chocolate chips and 1 (6oz) pkg butterscotch chips in microwave for 2-3 minutes, stirring after every minute or melt in a saucepan but watch carefully-if they melt too much they become hard and won't spread evenly. Spread melted chips on top of Rice Krispies.

Don't refrigerate Scoteroos or they become too hard to cut.

Zippy Zucchini Casserole, Audrey Forbush

1 1/2 lbs zucchini

1/2 medium onion

1 tbsp butter

3 eggs beaten

1/8 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

1/8 tsp oregano

1 c cheddar cheese, shredded

Wash, but do not peel zucchini. Cut into slices. Cook in small amount of water for 10-15 mins. or until tender. Drain and mash. Should make about 2 cups when mashed. Cook onion in butter until tender. Add zucchini along with beaten eggs, seasonings, and half the cheese. Spoon into 8 X 8 baking dish. Sprinkle remianing cheese on top. Bake at 350 degrees for 30 mins.

I always double this recipe and use a 9 X 13 pan.

Pinto Bean Fudge

1 c cooked soft pinto beans, drained and mashed

1/4 c milk

6 oz unsweetened chocolate

2 lbs powdered sugar

1 tbsp vanilla

6 tbsp butter

nuts, optional

In large bowl stir beans and milk together Add enough milk to resemble mashed potatoes. Stir in vanilla. Melt chocolate and butter. Stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly buttered 9" dish, form into 1 1/2" rolls or make into balls. Chill 1/2 hours.