Recipes for May 27

Wild Rice Salad

3 c. cooked wild rice

2 cans black beans, drained and rinsed.

2 Granny Smith or other tart apples, cut into matchstick pieces

1 1/2 c. matchstick carrots

1/2 c. chopped cilantro.

1 c. olive oil reduced fat mayonnaise

juice of ½ lime

1 c. cooked, cubed chicken - optional

Mix the mayonnaise with the juice of 1/2 lime and then combine with the rest of the ingredients.

Jane Nelson

Esko

Apple Custard Dessert

Crust:

2 c. flour

1 c. butter

½ tsp. salt

2 T. sugar

Filling:

10 to 12 apples

1 c. sugar

2 tsp. cinnamon

Custard:

2 c. milk

3 egg yolks (reserve the whites)

½ c. sugar

2 T. cornstarch

Meringue:

4 egg whites

½ tsp. cream of tarter

½ c. sugar

Mix the crust ingredients like a pie crust and pat into a 9 x 13-inch pan. Peel and cut up 10-12 apples. Mix with sugar and cinnamon. Layer on top of crust. Bake at 350 degrees for 45 minutes. Cool. To make the custard, mix the milk with the egg yolks. Pour milk mixture into a saucepan. Heat on low. Mix the sugar with the cornstarch. Slowly stir into the milk mixture. Cook until thick on low heat. Pour over the apple mixture. For the meringue, beat 4 egg whites with the cream of tarter. Add the sugar, a little at a time, until the meringue is stiff. Spread on top of custard. Lightly brown in oven under the broiler. It only takes a few seconds. Serve.

Jan Kupczyk

Ashland

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