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GARDEN RECIPE ~
 

 Curried Artichoke Rice Salad

1 family size pkg of chicken Rice-a-roni
1 6oz jar marinated artichoke hearts
1 can artichoke hearts in water
1 can water chestnuts
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup mayonnaise
1/2 tsp curry powder

Prepare Rice-a-roni according to the pkg directions
using just a slight bit less water. You want the rice to
be on the dry side. Set aside to cool. While rice is cooling
drain marinated artichoke, reserving liquid. Drain artichoke
hearts in water and chop both into bite sized pieces.
Drain water chestnuts and chop or slice, set aside. In a
mixing bowl add rice, artichoke hearts, water chestnuts,
green peppers and onions. In a smaller bowl mix together
mayonnaise, curry powder and reserved artichoke marinade.
Add to rice mixture and mix gently. Cool and serve.




Hawaiian Bread

2 3/4 cups flour
1 tsp baking soda
2 cups sugar
1 tsp salt
1 cup chopped nuts
1/2 cup flaked, sweetened coconut
3 beaten eggs
1 cup cooking oil
1 tsp vanilla
1 8oz can crushed pineapple and juice
2 mashed bananas

Combine flour, sugar, salt, baking soda in a mixing bowl. Add nuts
and coconut. Add remaining ingredients and blend carefully by hand.
(stir until just blended).  Pour into 2 loaf pans lined with wax paper 
that are greased and floured. Bake at 350 degrees for 1 hour.
NOTE:
I grease the loaf pans with a oil spray and use sugar instead of flour
since sugar makes the crust crisp.


from Barb Smith

Texas Caviar

4 tomatoes chopped
1 small Vidalia onion chopped
1 can black beans rinsed and drained
1 can crisp corn or southwestern frozen corn thawed
3 avacadoes chopped into small pieces
2 packages Italian Dry Dressing Mix
2/3 cups olive oil
1/3 cups white vinegar

Blend together and enjoy with your favorite taco chips

from Sandi Christman