Category: Salads

1 cup long grain rice
1 tspn curry
Boil rice and curry together.
Cool and drain.

Add:
2 apples, 3 sticks celery, 1 red onion, finely chopped (or peas, spring onions and frozen mixed veges)
3 tblspns sultanas
1 small tin capsicums
1 310g tin whole kernel corn

Add: Dressing –
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup oil.
Shake together.

Mix all together.
Makes a lot and keeps well.

1 pkt lemon jelly
1 tspn dry mustard
1 cup hot water
1 tblspn finely chopped mint
2 tblspns white vinegar
1 medium carrot – grated
1/2 tspn salt
450g can crushed pineapple

Dissolve jelly in hot water, add vinegar, salt and mustard.
Cool.
Add undrained pineapple, grated carrot and mint.
Pour into 1/2L mould.
Put into fridge and let set, – or – divide into smaller containers. (Can be frozen).

1 pkt Edmonds Mexican Style Pasta Pizotta
1/4 cup salad oil
1/4 cup spiced vinegar
1/4 tspn chili oil or dash powder
4-6 rashers bacon
1/2 green pepper, cut small
1/2 red pepper, cut small
2 spring onions
1 x 310g can whole kernel corn in brine

Cook pasta as directed on the packet.
Combine oil, vinegar and chili oil or powder.
Pour oil mixture over hot pasta.
Stir gently to coat.
Leave to cool.
Grill or fry bacon until crisp, then chop.
Drain the corn.
When pasta is cold, add bacon, peppers, spring onions and corn.
Stir to combine.
Transfer to a serving bowl.
Garnish with parsley or bacon rolls.