Recipe of the Month
Thanks to Jean Maier for her leadership in collecting
recipes for a church cookbook as a fundraiser. We will
need 200 recipes. To date, we have 17 recipes.
To pique your interest in submitting some
of your special recipes, we will share a recipe a month
in the newsletter. You can clip and enjoy!
To submit your recipes please drop it off
at the church office or send via email to:
editor@suquamishucc.org.
Please include:
Your name along with comments about the recipe i.e., why
it's your favorite? how or where you got it? and/or
any stories that go with the recipe.
From the collection of Carole Ann Norton-
RICE SALAD WITH DRIED CRANBERRIES AND
ORANGE PEEL(Central Asian dish)
2 cups basmati rice, cooked in
4 cups
water with
2 teaspoons salt and
1 tablespoon oil (great with wild rice
instead)
1 cup finely slivered orange peel,
covered with water and boiled 10 minutes.
Drain and rinse.
2 large carrots, peeled and shredded
1 cup sugar (or less)
1 cup dried cranberries (or dried
cherries)
½ cup raisins
Place orange peel, carrots, sugar,
cranberries and raisins in 1 cup water. Simmer gently
for 10 minutes.
½ cup almonds
Add all the above ingredients together
and serve at room temperature.
SALAD DRESSING FOR RICE SALAD
1 clove garlic, peeled and crushed
2 teaspoons fresh lime juice
Salt and pepper to taste
¼ cup olive oil
1 cup chopped parsley
1 cup chopped scallions
Pour over rice mixture. Toss well and
serve on a bed of greens.
