Italian Rice Salad with Clear Garlic Vinaigrette

CLEAR GARLIC VINAIGRETTE

1 1/4 cups corn oil
1/2 c. white wine vinegar
1 3/4 tsp. salt
1 3/4 tsp. peppr
1 Tb. minced garlic
1/2 tsp. dried basil
1/2 tsp, dried oregano
1/4 c. parsley

Whisk together all the ingredients for the vinaigrette and set aside.

RICE SALAD

6 cups cooked rice (2 cups raw)
3/4 lb. cooked, peeled, cut into thirds
2 c. finely chopped green peppers
3/4 c. finely chopped red onions
1 cup quartered cooked marinated artichoke hearts
1/4 c. small capers
1/3 c. minced parsley
1/3 c. minced dill
1/4 c. golden raisins
1/4 c. dark raisins
Mixed greens

Combine all salad ingredients. Toss with the dressing
and let it marinate for several hours. Serve on a bed of greens

VARIATIONS

Chicken, pepperoni can be subsituted for the shrimp.
Orzo can be subsituted for the rice.
You can add peas, chopped olives, red peppers or what ever you have on hand.

From the Frog Commissary Cookbook

Havarti-Stuffed French Toast

2 eggs
1/2 c. milk or half and half
1 tsp. Dijon style mustard
1/4 tsp. salt
4 oz. Havarti cheese. sliced
4 slices home style bread
2 tsp. unsalted butter
Currant jelly (optional)

Beat eggs, milk, mustard and salt together
in a large shallow bowl. Set aside.
Divide Havart cheese between two slices of bread.
Melt butter in a large skillet.
Gently dip the assembled bread into the egg mixture,
one side at a time.
Ease into the skillet.
Cook over medium heat 3 to 5 minutes per side
or until golen brown.

Microwave fudge

2/3 c. 10x confectioner's sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. butter
1 Tb. vanilla
1/2 c. chopped nuts (optional)

In a microwave dish mix all ingredients except the vanilla
and nuts.
Cover the dish and microwave onhigh power until the butter melts,
about 2-3 minutes.
Stir until smooth and add the vanilla and nuts.
Place in a buttered 8 x8 dish and cool.