Wee Cook Fridays: Curry Rice Salad and “Healthy Cake”

This year South Arbor Booster Club created our first cookbook as a homespun fundraiser, and I thought I’d include a few of the recipes here for my readers who need a “meatless Friday” idea (other than your local church fish fry or cheese pizza).  This one is from Beth Peterson, who chairs our “Health and Wellness” Committee!

Curry Rice Salad

2 boxes Uncle Ben’s original recipe (long grain instant wild rice)
1 yellow bell pepper, chopped
12 oz honey roasted peanuts
1 C chopped dried cherries
1-16 oz pkg frozen peas
1/2 C olive oil
1/2 C honey
1/4 C champagne vinegar
2 Tbls curry powder

Cook rice according to instructions on the box; cool. Combine rice with remaining ingredients. Chill and serve. (This would be nice with toasted French baguettes and steamed broccoli.)

And for those who haven’t totally given up sweets this season, here’s a yummy and quick recipe for a tasty dessert to to with your healthy dinner!

“Healthy Cake” (by Amy Ogden)

1 chocolate or spice cake mix
1-15 oz can pumpkin puree (about 2 cups; not pumpkin pie filling)

Mix together and pour into sprayed muffin tins, or in a sheet cake pan. Bake at 350 degrees about 20 minutes.  Drizzle with simple glaze, if desired (1 C powdered sugar, 1 Tbls milk, 1 tsp vanilla)

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