Memorial Day Weekend

Two recipes from our Wednesday Girls end-of-year luncheon that you might want to make for the weekend...

Barbara's Black Bean & Rice Salad

2 -14.5 oz. cans chicken broth
1/2 cup water
2 cups long grain white rice
2 bay leaves
2 -15 oz. cans black beans, drained and rinsed
1 red bell pepper, diced
1 yellow pepper, diced
1/2 red onion, diced
1 small bunch cilantro, chopped
1/3 cup olive oil
3 TBSP frozen orange juice concentrate, thawed
2 TBSP red wine vinegar
2 tsp ground cumin
1 tsp chili powder

In a large saucepan, bring chicken broth and water to a boil. Add rice & bay leaves. Cover and reduce heat to low. Cook until liquid is absorbed, approximately 20 minutes. Transfer to large bowl, discard bay leaves, and fluff with and fork; allow to cool to room temperature.

Prepare dressing by combining orange juice concentrate, vinegar, oil, and seasonings in a jar. Shake well.

Toss cooled rice with black beans, peppers and onion, cilantro and dressing. Chill. Serves 12


Chris' Tomato Basil Pie

1 Pillsbury pie crust (in red box)
4-5 fresh tomatoes, sliced
2 cups mozzarella cheese(kraft-in pkg)
1 cup fresh basil, chopped
4 cloves of minced garlic (refrig. kind in jar)
1 cup mayo
1/4-1/2 cup parmesan cheese (kraft-in pkg)
1/8 tsp white pepper

Slightly roll out crust and put in a pie plate- poking holes inside with a fork. Bake pie crust as directed on box (425-450? for 9 min). Sprinkle bottom of cooked crust with 1/2 cup mozz. then let cool. Slice tomatoes and let drain on paper towel. Mix together garlic and basil in a bowl. In a separate bowl, combine 11/2 mozz, mayo, parmesan, and white pepper. Once pie crust is cool, then layer tomatoes and basil mixture. Spread cheese/mayo mixture on top. Hint: this mayo mixture is thick--you may add more mayo to loosen but may have to spread with fingers or spatula!

Bake 325 for 20-30 min

Be safe and blessed and see you Sunday!