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    1/3 cup sugar
    1 cup drained, crushed pineapple
    1/2 tsp. vanilla
    1 cup cooked, cold rice
    1/3 cup miniature marshmallows, cut in half
    2 Tbsp. drained, chopped maraschino cherries
    1 cup whipping cream

    Stir together sugar, pineapple and vanilla. 
    Stir in the rice, marshmallows, and cherries.
    Whip the cream and fold in. Chill 1 to 2 hours before serving.
    Makes a good side dish (to replace the relish) for pork. 
    Also works for dessert, or an afternoon snack.

SPANISH RICE Ingredients 1 cup Uncooked long grain rice 4 Tbsp Oil 2 Tbsp Diced bell pepper 3 Tbsp Diced onion 1 tsp Dried parsley flakes 3 oz Tomato paste 2 ea Cloves garlic, minced 2 1/2 cups Cold water 3/4 tsp Salt Directions Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving.
KAMUT AND WILD RICE SALAD Ingredients 2 cups cooked kamut 2 cups cooked wild rice 1 small carrot, diced 1 small stalk celery, diced 1/2 cup red or green bell pepper, diced 1/4 cup red onion, diced Dressing: 1 Tbs. Roasted garlic, pureed 1/4 C Sherry Vinegar 3/4 C Olive Oil Salt and pepper, to taste Parsley, fresh and minced Dill, fresh and minced Directions In a large mixing bowl combine kamut, wild rice, carrot, celery, pepper, and red onion. In another mixing bowl combine all dressing ingredients. Toss together and refrigerate for 1 hour before serving.
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