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1/2 green pepper, diced
2 stalks celery, diced
1/4 cup chopped fresh parsley
1/2 cup mayonnaise
1 tablespoon of lemon j uice
3/4 teaspoon curry powder
Pepper to taste
Combine rice, beans, onions, green pepper, celery and parsley. Toss to mix.
Combine remaining ingredients and blend thoroughly with rice mixture. This mixture ckn be served loose in a lettuce-lined bowl. Or it can be pressed into a 5-cup ring mold, chilled, unmolded and brought back to room temperature just before serving. Fill center of ring with cherry tomatoes or watercress.
Serve with slices of lemon so each person can squeeze a bit of lemon over the salad. Some may want to a stronger lemon flavor. Yield: 6 servings.
The following recipe for bran muffins is a quantity recipe that keeps 6-8 weeks in the refrigerator. It makes a lot so if you are a one or two-person household, I recommed y6u make half a recipe. This recipe makes good tasting muffins and is convenient to keep on hand. The muffins can also be baked in a microwave oven.
The Rappahannock County Extension Office offers 4-H programs for children and teenagers with a wide variety of interests. For more information, call 675-3619.
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