Wild Rice Salad

I don’t really have a recipe for this salad; I just use what ever I have on hand.  My measurements are approximate.  Feel free to adjust to your own taste.

Wild Rice Mix – cooked according to package directions (I use 16 oz package)

Various fresh vegetables such as: Green Onions, Shredded Carrots, Cherry Tomatoes, Celery, Shallots, and Mushrooms etc…)

15.5 oz can of either Black Beans or Garbanzo Beans/Chick Peas drained of liquid

3 Tablespoons of fresh chopped parsley

Balsamic Vinaigrette Dressing (good quality bottled or homemade)

Homemade Balsamic Vinaigrette – (two parts vinegar to one part olive oil)

½ Cup of Balsamic Vinegar

3 heaping teaspoons of Dijon Mustard

¼ Cup of Olive Oil

Thoroughly wisk mustard into vinegar, slowly stream olive oil while continuously whisking.  If dressing seems too sour you can add a small amount of a sweetener of your choice to adjust. Add dressing to wild rice, beans and vegetables. 

Zucchini Chocolate Cake

I made this for August "summertime fun" bunco at Karen Faust's house. This is slightly adapted from a recipe at cooks.com. I didn't use the cloves.

1/4 c. butter
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. milk
2 1/2 c. flour
4 tbsp. cocoa
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 tsp. baking powder

Cream butter, oil, and sugar; add eggs, vanilla, and milk. Beat with mixer. Mix in rest of ingredients. Add dry ingredients to creamed mixture. Beat well. Stir in 2 cups grated zucchini. Put in a greased 10 x 10 inch cake pan. Sprinkle with 3/4 cup chocolate chips. Bake at 325 degrees for 40-50 minutes or until done.