|Happy Birthday Donna!|
|Happy Birthday Lesli|
|The Lunch Bunch Girls (minus me!) Sara, Joyce, Donna, Lesli, and Diane|
Now for the recipes I used for the Coconut ice cream and Curried Rice salad. Everytime I take the curried rice salad to a function it is always a hit...it is especially good with barbecue and it's the perfect dish for a tailgate! This recipe was meant to be made in 2 steps but if you are running short of time don't worry about it...I've thrown it all together at once!
Curried Rice Salad
1 cup rice cooked as usual with 3 chicken boullion cubes added to the water
1/4 cup minced onion
1 cup diced celery
1 tsp. curry powder
salt and pepper to taste
1 box green peas (English peas) thawed
1/2 cup Italian dressing plus 2 tablespoons
1/2 cup mayonnaise
Cook rice as usual using 3 boullion cubes in the water. Pour frozen peas into a collander and rinse with hot water until they are completely thawed and at room temperature. Add the peas to the rice and add onion, curry, salt, pepper and 2 tablespoons Italian dressing. Stir and refrigerate this mixture overnight. (you can skip that part and go right to the next!) The next day add the celery, 1/2 cup Italian dressing and 1/2 cup mayonnaise and stir well. This keeps a while in the fridge but it probably won't last too long on your dinner table!
|Curried Rice Salad|
One night I was eating a delicious coconut creamcicle or popcicle, I'm not sure what it was, but there I was in seventh heaven and what did I say....of course...I'm gonna try to make this! So...this is the recipe I came up with and everyone seems to enjoy it. I have a Cuisinart Countertop Ice Cream Maker that I LOVE and that is what I used to make this ice cream. If you don't have a countertop ice cream maker and love ice cream you definitely need to get one of these babies! It makes just the right amount of ice cream and you can really get creative with the flavors.
Here is my version of coconut ice cream!
Becky's Coconut Icecream
1 can coconut cream (you can find this where they have drink mixes for pina coladas)
Half and Half
1 tsp. coconut flavoring
3/4 cup angel flake coconut
Using a 4 cup measuring cup pour the can of coconut cream in and then fill to the 4 cup line with half and half. Add coconut flavoring and stir well. Start countertop ice cream maker and pour liquid into the frozen bowl. Let churn for 30-40 minutes and then add the angel flake coconut. Let ice cream churn for about 2 minutes and spoon into a freezer container and freeze until firm.
That's all there is to it and it is soooo good...it would probably be even better with some chocolate chips mixed in or hot fudge on top....yum...my mouth is watering as I type this! Well, that's about all for now!