Recipe(tried): Church Luncheon Recipes - Black Bean, Corn and Rice Salad, Tortellini Shrimp Salad, Turkey Tonnato

I've got a great salad luncheon that my church does when we have to provide luncheon for the bishop. We do a version of veal tonnato by using smoked turkey that we get the deli to slice for us into 2 oz. slices. and we prepare the tonnato sauce, in the low fat version. We also do a tortellini and shrimp salad and a rice, corn and black bean salad. Dessert varies each time. Here are the recipes:

Black Bean, Corn and Rice Salad

1 can black beans*, well rinsed and drained
1 can white corn (or more if desired), drained
1/2 cup uncooked white rice, cooked
1 large sweet onion (1015's are best), chopped fine
3/4 cup red bell pepper (can sub. green), chopped fine
2 Tablespoons jalapeno pepper (or to taste), chopped fine (use chopped, mild chiles for church dinner)
1/2 cup fresh cilantro, chopped
1/3 cup olive oil
1/4 cup lemon juice, scant
3 Tablespoons red wine vinegar
1 1/2 teaspoons ground cumin
to taste garlic salt
to taste pepper

Put beans, corn and rice in a bowl. Add onion, pepper, jalapeno, pepper and cilantro.

Mix dressing ingredients together. Add to salad and mix well. Adjust seasonings to taste. Sometimes I add more lemon juice or vinegar, cumin, salt and pepper, etc.

Let sit for a few hours for flavors to blend. If you want to serve 6 people, increase the raw rice to 1 cup and make a bit more dressing.

* The preferred brand is Goya, as the beans are smaller and much prettier.

Serving Ideas : Add cubed ham for an entree dish - will serve 4

Servings: 8
Source: Joan, 1995

Tortellini Shrimp Salad

1 (9 oz.) pkg cheese tortellini
2 small zucchini, sliced
1 (7 oz.) can artichoke hearts, drained & quartered
1 (3-1/2 oz.) can ripe olives, sliced
1 pound shrimp, peeled, deveined, and cooked
2 ripe tomato wedges*
parmesan cheese, sprinkled on top

Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/4 teaspoon dried tarragon
1 teaspoon dried basil
to taste salt and pepper

Cook the toretllini and drain it. Toss with dressing while still warm. Allow to cool. Add remaining ingredients, toss and sprinkle with grated parmesan cheese and chill.

* The recipe calls for 2 tomato wedges. They look lovely and add color but when serving in a bowl, they get all gooey so either place them on the side or simply don't use them. It is also recommended that they be placed on the side and not tossed with the salad even if presenting on a platter.

Servings: 4
Source: Joan

Turkey Tonnato

1 (6 lb.) turkey breast
2 cups carrots -- chopped
2 cups onion -- chopped
2 cups celery -- chopped
1 bouquet garni
2 cups chicken stock
2 cups white wine

For the Sauce:
1 (7 oz.) can white tuna in water -- drained
1 (2 oz.) can anchovies -- drained
1/4 cup capers -- squeezed
3 Tablespoons Dijon mustard
1 lemon peel
1 clove garlic -- mashed
4 large egg yolks
1 1/2 cups olive oil

Short Sauce:
1 (7 oz.) can white tuna in water
1 (2 oz.) can anchovies
1 lemon peel
1 clove garlic
2 cups fat free Hellmann's mayonnaise
2 cups fat free plain yogurt
1 lemon juiced or to taste
to taste salt and pepper
1 Tablespoon Dijon mustard

Set a 6 lb. turkey breast in a kettle. Add 2 cups chopped carrots, onions, and celery, and a bouquet garni. Add 2 cups of chicken broth and 2 cups white wine or vermouth (wine preferred). Cover and bring to a boil, then gently simmer for 2 hours (thought this was too long) or more, until the temp. reaches 160-deg. F. Let turkey cool in the soup. Strain and reserve the soup for another use.
Sauce:

Puree tuna, anchovies, lemon zest and mustard in the food processor. Add yolks and puree again until thickened (about 5 seconds). Add a few drops lemon juice, then with machine running, add oil in a thin stream. Continues until it reaches the consistency of thick cream, not as thick as mayonnaise, but creamy. Season with salt and pepper.

Short Method for Sauce:
Puree tuna, anchovies, garlic and lemon zest. Add 2 cups of Fat Free Mayonnaise, puree again. Add 1 cup of Fat Free plain yogurt with the juice of the lemon and 1 Tbsp of Dijon mustard. Puree again and then salt and pepper to taste. Up to 3 Tbsp. of mustard can be used. Make one day ahead of the day you plan to use it.

All can be prepared a day ahead but slice the turkey the day you want to serve it. Refrigerate with sauce on each slice and bring to room temperature before serving. Garnish with capers and parsley and sprinkle with paprika.

Serving Ideas : Use good deli-bought turkey sliced in 2oz. servings

NOTES : Wound up buying the turkey and ladling a 2-inch wide strip of sauce down the center after laying them out overlapping. Was much easier and quite pretty.

Servings: 12
Source: Judi based on The Julia's