Recipe(tried): Reunion recipes - Lemon Fluff Blueberry Dessert and Thai-flavored Rice Salad

Hi - we had my favorite family get-together yesterday, where my mother's side of the family gather for our annual summer picnic. This year, it was held at my cousin's home on St. George Island in southern Maryland. It is the perfect place: he lives on the river and has a dock for boating and enjoying the sun, plus room for volleyball and a lot of shady space for relaxing. And, EATING! He spent the night beforehand roasting a whole pig, and had a couple of bushels of steamed crabs, too! What a treat!!!

Our usual family tradition is that everyone brings a dish or two, whether appetizer, salad/side, or dessert. With the size of our crowd, there is always WAY too much food, but always good stuff. Some of my favorite recipes over the years have come from the dishes at these get-togethers.

Here are the two things I made, both of which I basically created from what was on sale and available at the markets this week.

Reunion Lemon Fluff Blueberry Dessert

Crust
2 1/2 cups cinnamon graham cracker crumbs
1/3 cup sugar
1 stick (1/2 cup) plus 2 Tbsp. butter, melted

Lemon Filling
1 small box "My*T*Fine" lemon pudding & pie filling mix (not instant)
1 (8 oz.) pkg. cream cheese (I used the Neufchatel lower fat cream cheese)
1 envelope unflavored gelatin powder (dissolved in 2 Tbsp. very hot water)
1 (14 oz.) pkg. Cool Whip (I used the lower fat version)
2 pints blueberries

To make crust:
Mix together graham cracker crumbs, sugar, and butter; press into bottom of 9x13-inch baking pan. Bake at 375F for 10 minutes. Allow to cool before topping.

Make lemon pudding mix according to directions (but with only 1-3/4 cup water plus the 2 egg yolks). When it has thickened in the saucepan, stir in cream cheese and stir until it is melted and incorporated. Allow to cool completely.

When ready to assemble, dissolve unflavored gelatin in very hot water. Beat cooled lemon pudding filling with electric beater until loosened, then beat in gelatin. Mix in Cool Whip until well combined. Fold in blueberries and then spread over graham cracker crust. Refrigerate until well chilled.

Reunion Thai-flavored Rice Salad

1 tbsp. canola/vegetable oil
5 cloves garlic, very finely minced
2 tbsp. grated, crushed fresh ginger
2 cups basmati or jasmine rice
1 (15 oz.) can lower-fat coconut milk
2 cups water
1 tbsp. Kosher salt (or 1/2 tbsp. regular salt)
2 cucumbers, 1/4-inch dice
3-4 fresh jalepenos or other hot peppers, finely diced
1/3 cup finely chopped fresh basil
1/2 cup finely chopped fresh cilantro
3/4 cup chopped cashews (or peanuts)
grated zest and juice of 3-4 limes
2 tbsp. canola/vegetable oil
1 tbsp. Chinese-style hot pepper paste (I used the kind with garlic in it) (optional)
1 can Durkee's fried onions (they are called "toppers" now - and crisp fried shallots or onions would probably be better, but I cheated!)
additional salt and pepper, as needed

Heat oil in large pan and add garlic and ginger. Stir for about 1 minute and add rice. Stir until all rice grains are coated with the oil, then add coconut milk, water and salt. Cover and simmer until liquid is absorbed and rice is cooked, about 15 minutes. Stir rice, place cover on, and allow to sit off heat for about 10 minutes. Cool to room temperature (or chill in fridge).

Assemble salad by adding cucumbers, herbs, nuts and jalapenos. Make a dressing from the lime juice, zest, oil, hot sauce, salt and pepper and toss very well. Just before serving, add fried onions to salad. Serve room temperature.