[Kitchen Witch]

RICE SALAD
SERVES 6

1 cup brown rice
1 1/2 cups water

VINAIGRETTE
6 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon red wine vinegar
3 garlic cloves, minced
Salt and pepper - to taste
1 tablespoon soy sauce
Pinch cayenne or to taste
1 teaspoon basil

1/2 cup pineapple, chopped
2 scallions. chopped finely
1/4 medium green bell pepper, diced
1/4 cup raisins, optional
1 medium carrot, julienned


Rinse rice and drain well. Combine rice and water. Bring to boil, reduce heat and simmer 45 minutes or until the rice is cooked and water has been absorbed. Meanwhile, combine vinaigrette ingredients; mix well. While rice is still hot, add to vinaigrette; stir well. Add vegetables toss to coat. Cover tightly. Refrigerate until ready to serve.

VARIATION: Substitute lemon juice with orange juice.



NO-BREAD SANDWICHES

EGG SALAD FILLING:
3 large eggs, hard cooked
1/3 cup celery, minced
Hot pepper sauce to taste
Mayonnaise to moisten

Combine; refrigerate at least 1 hour for flavors to blend.

SANDWICH:
8 slices Monterey jack cheese
4 slices tomato, sliced thin
4 lettuce leaves
Salt and pepper, to taste

Spread 4 of the cheese slices with filling. Place tomato slices on top of filling. Top with lettuce leaves and salt and pepper to taste. Cover with remaining cheese slices. Serve on individual plates with pickles and olives.



DILL DIP IN RYE BREAD

1 cup mayonnaise
1 cup sour cream
2 tablespoons dill weed
2 tablespoons onion flakes
2 tablespoons parsley flakes

Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl saving the bread to dip into the sauce. When ready to serve put the dip inside the bread arange the bread pieces around the 'bowl'. When the pieces are gone slice rip or tear the remaining crust and eat.


SHRIMP CHEESE ROLL

1 1/2 cup Muenster cheese (shredded)
1 cup cooked shrimp
1/4 cup green onion, sliced thin
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube Crescent rolls
1 tablespoon butter, melted
1 egg yolk mixed with 1 tablespoon water

In large bowl stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll crescent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with lightly floured rolling pin, roll out to 14 X 9-inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as jelly roll. Firmly pinch seam and ends together then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yolk mixture. Bake in preheated oven 400* F. for 25 minutes or until golden brown. Cool on rack 20 minutes. With sharp knife cut in 1/2 inch slices. Makes 28.



CAJUN GRILLED SPLIT SAUSAGES

1 pkg. (16-oz.) hot sausage links
1/2 tbsp. cajun seasoning

Split sausage links lengthwise, leaving both sides attached. Lightly sprinkle Cajun seasoning evenly over sausages. Grill for 10-12 minutes until thoroughly heated.