Freakish Recipes

Approx. 16 oz of rice (recipe calls for 2 (8.8 oz) packages of microwaveable rice – I used sushi rice, to good effect)

2/3 cup of rice vinegar

2 teaspoons sugar

1 1/4 teaspoons salt

2 avocados

1 medium cucumber, peeled, seeded and cut into 1/2 pieces

1 1/2 cup surimi (about 8 oz.) cut into 1/2 inch pieces (I used tuna)

12 boston lettuce leaves – rinsed and dried

6 tablespoons finely crushed wasabi peas (optional)

1. Microwave each rice packet fro 90 seconds (or just make your rice). Place rice in medium-size bowl and stir in vinegar, sugar and salt; let sit 10 minutes.

2. While rice sits, cut each avocado in half (I saw an Alton Brown where he showed how to cut an avocado. It’s amazing how he stays with you.). Cut 3 of the halves into 1/2 inch chunks. Cut remaining half into 12 slices (I chunked all of the avocado. I’m not big on the garnish); set aside.

3. Gently stir avocado chunks, cucumber, and surimi into rice.

4. Fan 2 lettuce leaves on a plate (I used bagged mixed leaves, and tossed a handful in a bowl.) Top with 1 cup rice mixture; repeat for 6 servings. Garnish each with two avocado slices and 1 tablespoon crushed wasabi peas, if desired. (I made a dressing out of wasabi powder and soy sauce and used that on top.)

Per serving: 315 calories; 13 g fat(2 g sat.); 9 g protein; 40 g carbohydrate; 4 g fiber; 812 mg sodium; 8 mg cholesterol.

Taken from Aug. 2007 issue of Family Circle magazine.

3 Tbsp extra-virgin olive oil

1 ½ Tbsp freshly squeezed lemon juice

1 clove garlic, minced

½ tsp dried oregano

½ tsp sea salt

¼ tsp fresh ground black pepper, and extra for garnish

3 ripe tomatoes, cut into wedges

¼ red onion, sliced into rings

½ cucumber, sliced lengthwise, then cut into thick half-moons

½ green bell pepper, julienned

16 pitted Kalamata olives

4 oz feta cheese, cut into small cubes

Place olive oil, lemon juice, garlic, oregano, salt, and pepper in a small jar with a screw top lid and shake to combine. Place the tomatoes, onion, cucumber, bell pepper, olives and cheese in a large bowl. Pour the dressing over the salad and toss gently to combine, just before serving. Garnish with a little freshly ground black pepper. From The MediterrAsian Way by Ric Watson and … (somebody else. It was cut off)

From Dawn’s Aunt Sue

shred cabbage (in larger strips not fine like in blender)

add these as desired

• cauliflower
• carrot
• parsley
• celery
• onion
• green pepper
• peas

Mix the following into the above (on the day before serving):

• 1 pt mayonnaise
• 2 tsp sugar
• Romano Cheese to taste

The day of serving:

• Add 1/2 pound crisply fried bacon
• 2 hard boiled eggs

Re-toss all ingredients.

From Dawn’s Aunt Sue

• shred head of lettuce- lay in 9×13 pan
• chop 1 Spanish Onion
• 1 layer of chopped celery
• 1 layer of green pepper
• 10 oz pkg of frozen peas (rinse well under cold water)
• 1 pt mayonnaise
• 2 tsp sugar – sprinkle over the mayo that you spread over the vegetables in pan
• sprinkle with Romano Cheese

Make and refrigerate covered in pan 1 day before serving.

On day of serving:

• slice 2 tomatoes
• slice 2 hard boiled eggs
• sprinkle crisply fried bacon (approx 1/2 pound)

Put over top of the salad.