Bon Appetit

Make Ahead Lunch By Scarlett Cook

Isn’t it nice to have warm weather for a lunch with your family? These recipes are make-ahead so that you actually have time to be together without being in the kitchen alone. Make these recipes the morning of or the night before so that you have time to be with your family. Just add some sweetened tea with (or without) lemon and the meal is complete.

Wild Rice & Chicken Bowl

Serves 8

2 Cups uncooked wild rice 2 Cups shredded, cooked chicken breasts 1/2 Cup golden raisins 1/2 Cup chopped red bell pepper 1/2 Cup chopped red onion 2 Tablespoons fresh lemon juice 1 Tablespoon olive oil 1 Tablespoon Dijon mustard 1 Tablespoon honey 1 Teaspoon vinegar 1/2 Teaspoon salt 1 Tablespoon chopped fresh mint 2 Tablespoons chopped fresh parsley 2 Tablespoons sliced almonds, toasted

Cook wild rice according to package directions. Combine cooked rice, chicken, raisins, bell pepper and onion in a large bowl. Whisk together lemon juice, olive oil, mustard, honey, vinegar and salt. Drizzle over rice mixture stirring to coat. Stir in mint and parsley. Cover and chill until ready to serve. Before serving sprinkle with almonds.

2 Heads Romaine lettuce; cut in half, washed and well drained 3/4 Cup Bleu cheese salad dressing homemade or bought 1/2 Cup crumbled Bleu cheese 4 Bacon slices cooked and crumbled 1 Medium tomato, fnely chopped 1/2 Small red onion, fnely minced Freshly ground black pepper

Place lettuce on four serving plates. Pour salad dressing over lettuce. Sprinkle cheese, bacon, tomato, onion and pepper over lettuce.

Basil & Garlic Bread

Serves 6

1/2 Cup melted butter 2 Teaspoons dried basil 1Teaspoon garlic powder 1 Loaf Italian bread

Preheat oven to 350˚. Stir together butter, basil & garlic. Cut bread in half horizontally. Brush cut sides with butter mixture. Wrap bread in aluminum foil and bake for 10 minutes.

Chocolate Walnut Pie

Serves 8

1 Frozen deep dish pie crust, thawed 1 Cup sugar 1/2 Cup plain four 1/2 Cup margarine, melted 2 Eggs, slightly beaten 1 Teaspoon vanilla extract 3/4 Cup chopped walnuts, toasted 3/4 Cup semisweet chocolate morsels

Preheat oven to 350˚. Stir together sugar, four, margarine, eggs and vanilla until well blended. Stir in walnuts and chocolate. Pour into piecrust and bake for 30 minutes on lowest oven rack.