June

Fresh Pea Pod, Broccoli, and Rice Salad

p.117 (Crystal Lake Gardens)

1 package (6 ounces) long-grain and wild rice mix

1 tablespoon lemon juice

1 1/2 cups chopped broccoli

1/2 teaspoon lemon pepper

1/3 cup sliced red or green onions

1-1 1/2 cups edible pea pods

1/4 cup bottled clear Italian salad dressing

1/3 cup slivered almonds

Prepare rice mix according to package directions. Cool slightly. Steam broccoli until crunchy-tender. (For a variation, substitute uncooked sweet peppers for the broccoli.) Toss with remaining ingredients and refrigerate 2-24 hours. Makes 4 servings.

 

Herbed New Potatoes, Onions, and Peas

p.117 (MACSAC)

1/2 pound spring onions

1-3 tablespoons chopped fresh mint, dill, or cilantro

1 pound small new potatoes

Butter

2/3 pound sugar snap peas

Salt and freshly ground black pepper

Trim stems from onions; leave a little of root end on. Combine with potatoes in pot with water to cover. Bring to low boil; cook until nearly tender, 10-12 minutes. Add peas; boil until just tender. Drain and toss with herbs, butter, and salt and pepper to taste. Makes 4-6 servings.

 

Strawberry Rhubarb Cobbler

p.133 (MACSAC)

Topping:

1 1/4 cups flour

Strawberries 2 tablespoons sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

3 tablespoons milk

5 tablespoons cold butter, cut up

Filling:

1 pound fresh or partially thawed chopped rhubarb

3-4 cups fresh or partially thawed

3/4-1 cup sugar

2-3 tablespoons flour (use the smaller amount if fruit is fresh)

1 tablespoon grated orange zest

Heat oven to 375 degrees. Place first 5 ingredients in bowl. Toss fruit occasionally while you make the topping: Whisk flour, sugar, baking powder, baking soda, and salt in another bowl. Cut in butter until bits are size of sunflower seeds. Whisk sour cream and milk in small bowl. Stir into flour mixture just until combined. Turn dough onto floured surface; knead gently 4-6 times. Roll into 1/2-inch thickness and cut into rounds with biscuit cutter. Gather scraps and cut again. Spread fruit in an 8-inch square or similarly sized baking dish. Top with biscuits. Bake until browned and bubbly, 40-50 minutes. Serve warm with ice cream. Makes 8-9 servings.

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