Recipe: Tuna Salad and Walnut-Turkey and Rice Salad - A few ideas for Brenda.

Tuna Salad Recipe

1 (6 oz) can tuna, drained
3 tbsp sweet pickle relish
1-3/4 cup rice, boiled and drained
3 cups chopped lettuce
2-1/2 cup boiling water
3 sprigs parsley
1/3 cup real mayonnaise
2 green onions, top and all, chopped
1 ripe tomato, seeded and chopped
1 rib celery, chopped
2 tbsp pimentos, chopped

Place 1-3/4 cups rice in a microwave dish and add 2-1/3 cups boiling water, stir and cover, leaving a little vent for steam to escape. Cook on full power for 2-1/2 minutes; reduce to 3rd power and cook 15 minutes longer.

If you have no microwave, cook rice in a pan with 2-1/2 to 3 cups water, stirring frequently. Drain if necessary.

While rice is cooking mix the mayonnaise, pickle relish, onions and tuna, add pimentos and mix lightly. Chop lettuce and celery and mix.

To serve; place servings of hot rice topped with a pat of butter and a dash of soy sauce on plates with cup lettuce along side the rice, topped with the tuna mixture. Garnish all with the chopped tomato and sprigs of parsley.

Walnut-Turkey and Rice Salad

1 1/2 cups brown rice
2 cups chopped turkey
1/2 cup sliced celery
1/2 cup pineapple chunks
1/2 cup Mandarin orange sections
1/4 cup water sliced chestnuts
1/4 cup sliced green onion
1/4 cup chopped walnuts
1/2 pound lettuce, shredded
1/2 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon curry poweder

Prepare brown rice according to the package directions. In a large bowl combine together the rice, with cooked, chopped turkey, sliced celery, drained pineapple chunks, drained mandarin orange sections, sliced water chestnuts, thinly sliced green onions, and chopped walnuts. Serve over shredded lettuce.

In a small bowl combine yogurt, lemon juice, grated lemon peel, and curry. Chill until ready to serve then drizzle over the salad.
Makes 6 servings.