Easy Wild Rice Salad has a shell of a taste

Published Dec. 27, 1992|Updated Oct. 12, 2005

Crabmeat, wild rice, sliced carrot, chopped zucchini and green pepper tossed with a well-flavored oil and vinegar dressing compose a lovely and tasty salad.

Is Taco Salad a favorite? Here's a recipe to try.

Baker's has been making chocolate for many years. This Fudge Frosting recipe is from a Baker's recipe book published in 1931.

For an elegant dessert, serve crepes with this delicious Orange Sauce.

For: Nadine Carlisle of Belleair.

From: William Hageman of Palm Harbor,

Recipe: Wild Rice Salad from Gourmet (June, 1989).

Wild Rice Salad

1 cup lump crab meat, picked over

cup minced green bell pepper

\ cup cup thinly sliced carrot

{ cup chopped zucchini

1 tablespoon white wine vinegar

2 tablespoons olive oil

\ teaspoon salt

\ teaspoon sugar

\ teaspoon dried basil, crumbled

{ teaspoon dried oregano, crumbled

1 tablespoon minced onion

\ teaspoon snipped fresh or freeze-dried chives

1 tablespoon water

2 cups cooked wild rice

Red-leaf lettuce for garnish

In a large bowl, combine the crab meat, bell pepper, carrot and zucchini.

In a bowl, whisk together the vinegar, oil, salt, sugar, basil, oregano, onion, chives and water. Let the dressing stand for 10 minutes, then stir in the wild rice.

Fold the rice mixture into the crab mixture gently and chill the salad, covered, for at least 1 hour and up to 12 hours. Serve the salad on a bed of lettuce. Serves 4 to 6.

For: Nadine Carlisle of Belleair.

From: Bill Willatt of Venice.

Recipe: Taco Salad.

Taco Salad

1\ pounds ground chuck (or ground turkey if you prefer)

1 package Taco Seasoning


1 medium head lettuce

1 16-ounce can light kidney beans, drained and rinsed

1 4-ounce can chi chi beans, drained

2 or 3 small onions, chopped coarsely

4 tomatoes, halved and then quartered

{ pound sharp cheddar cheese, cubed

1 cup mayonnaise

1 7{-ounce jar Taco Sauce (as hot as you like)

1 regular bag nacho cheese tortilla chips, crushed but not too finely

Brown ground chuck in a skillet, chopping. Drain off grease and add Taco Seasoning and water according to package instructions. Simmer until liquid is absorbed. Cool to room temperature.

Meanwhile, tear lettuce into bite-size pieces in large salad bowl. Add both beans, onions, tomatoes and cheese. Toss lightly.

For dressing, mix Taco Sauce and mayonnaise.

When ready to serve, add beef and chips to lettuce mixture. Toss well with dressing. Serves 8 to 12.

For: Karen Supper of Gulfport.

From: Lucy Bergan of Seminole.

Recipe: Baker's Fudge Frosting from a 1931 Baker's recipe book.

Baker's Fudge Frosting

4 1-ounce squares unsweetened chocolate, cut in pieces

{ cup cold milk

2 egg yolks, well beaten

1{ cups sugar

1 tablespoon butter

1 teaspoon vanilla extract

In saucepan, combine chocolate and milk. Cook over low heat, stirring constantly, until mixture is smooth and blended.

Beat egg yolks with 3 tablespoons of the sugar. Add remaining sugar to chocolate mixture and cook, stirring, until smooth. Whisk in egg mixture and butter and cook 1 minute. Remove from heat. Add vanilla. Beat until thick and creamy. Makes enough frosting and filling for two layers.

For: Marie Vose of Largo.

From: Virginia Baldwin of Tierra Verde.

Recipe: Orange Sauce for crepes from Better Homes and Gardens New Cook Book.

Orange Sauce

{ cup butter or margarine

{ cup orange juice

{ cup orange liqueur

6 tablespoons sugar

Basic crepes and \ cup brandy if you want to flame them in skillet or chafing dish, combine the four ingredients. Cook and stir until bubbly. Fold crepes in half and half again. Put into sauce and simmer until sauce is slightly thickened.

If you want to flame them, heat brandy in small saucepan, ignite, pour over crepes and serve. Flaming is not necessary, and if you do not want to use liqueur, add more orange juice. Serves 8.

Recipe requests

English-style Bran Muffins are a favorite of Irene Plum of Holiday, but she needs the recipe.

Stephen Cropper of St. Petersburg asks for a recipe for English Crumpets. Stephen has looked through many cookbooks but has been unable to find one.

Sonia Marquart of Brooksville remembers fondly the German Onion Pie made by her mother more than 50 years ago. Unfortunately the recipe was not passed down. Do you have one to share?

Hurricane Cake is dark with coconut on top and is served with a sauce that is probably made with brown sugar. Sally Santee of St. Petersburg hopes you have the recipe and will send it.