Lorien's Couscous with Stuff / Lemon Dressing

LORIEN’SCOUSCOUS WITH STUFF/Lemon Dressing 

Note from Mom!  In going through my recipes, I found this.  I'm thinking it is something that Lorien cooked while we were living in New Delhi and that I liked it well enough  to copy the recipe.  I don't know if Lorien remembers this or not but the recipe definitely sounds worth trying.

 

 

1cup shelled pecans

1½ cup couscous

1cup dried cranberries

½tsp. turmeric

2cups boiling water

1cup thawed frozen peas

3scallions thinly sliced

2medium cucumbers, diced

¼cup shredded fresh basil

1. Toast pecans in shallow pan at 350°about 7 minutes. Set aside to cool.
2. Place couscous, cranberries and turmeric in a large bowl. Add the boiling water, stir, and then cover with a large plate. Let sit for 10 minutes. Remove cover and fluff with a fork. Cover again and let sit for 5 more minutes.
3. Stir in pecans, peas, scallions, cucumbers, and basil.
4. Pour *lemon dressing over couscous mixture and stir.
5. Let salad sit at least 1 hour before serving to allow flavors to blend. If it will sit longer than 1 hour, cover and chill…but it should be served at room temperature.

Note:cucumbers should be added close to serving time so they stay crunchy.

LEMON DRESSING 
1/3cup lemon juice
zest of one lemon
3 garlic cloves
1/2 tsp. salt
freshly ground black pepper
1/3 cup olive oil
Combine ingredients in a jar with a tight lid.  Shake vigorously.

Quick Serve Jell-O

QuickServe Jell-O

In1979, while living in Yakima, Washington, our ward Relief Societyladies compiled a small cookbook (more of a pamphlet) of favoriterecipes turned in by their children.  This was the one Glynnewanted included.  We sent a copy to Grandma Munroe (my mother)and wrote the date inside so that's how I know what year it wasdone.  This was an inexpensive and frequent dessert at our housefor years.

1pkg. 3 oz. Jell-O

1cup hot water (from tap)

4large ice cubes

PourJell-O into blender, add hot water, and blend until Jell-O dissolves. Add ice cubes and blend until they are melted. Pour into 4 oz.dessert cups (Remember the Tupperware ones we used to have ?) andrefrigerate until the Jell-O is set (about 30 minutes). As it sets,it will separate into two layers with gelatin on the bottom and afoamy layer on top. 4 to 5 servings

Chicken-Corn Chowder

Chicken-Corn Chowder 

In 1979, while living in Yakima, Washington, our ward Relief Society ladies compiled a small cookbook (more of a pamphlet) of favorite recipes turned in by their children.  This was the one Cherilyn wanted included.  We sent a copy to Grandma Munroe (my mother) and wrote the date inside so that's how I know what year it was done.  Dad and I love any kind of corn chowder.

3/4 cup sliced celery

3/4 cup chopped onion

1/4 cup butter or margarine

1  3/4 cup milk

2 cans cream of chicken soup (I didn't list adding the water in the original recipe but must have done!)

1 can whole kernel corn or cream-style corn (Perhaps, add the liquid if using whole kernel corn!)

1/2 tsp. basil

1/2 tsp. salt

dash of pepper

Sauté celery and onion in margarine until tender.  Add milk, soup, corn and seasoning.  Heat, stirring occasionally until chowder is hot but not boiling.  Serves 4 to 6


* Sorry for not knowing about the liquid used. . .1979 was a long time ago!  Experiment!