Broccoli Salad and Rice Cooker Cabbage Casserole


While winter gardens remain plentiful and are being harvested, we have selected a couple of recipes using the bounty of nature as the main ingredient.  These recipes are also quick and easy. Bon appetite mais amis!


Broccoli Salad
by Barbara Lemoine Saucier


1/2 Cup Cider Vinegar
3/4 Cup Sugar
3/4 Cup Olive Oil
1/4 Cup Sesame Oil
2 Teaspoons Soy Sauce
Salt And Pepper, To Taste
2 Packs Ramen Seasoning
1 Pack Broccoli Slaw
3 Green Onions, Chopped
1 Cup Sunflower Seeds
1/2 Cup Sliced Almonds
2 Packs Oriental Noodles, Crushed


Dissolve sugar in vinegar, then add olive oil, sesame oil, soy sauce, ramen seasoning, salt and pepper.  Pour over slaw and chopped onions; fold in sunflower seeds, sliced almonds and crushed noodles.



Cabbage Casserole In Rice Cooker
by Hope Clark


1 Lb. Ground Meat
1 Large Cabbage, Chopped
1 Medium Onion
1 Cup Raw Rice
1 Cup Water
1 Can Ro-Tel Tomatoes
Salt And Pepper To Taste


Spray rice cooker with cooking spray.   Brown ground meat and drain. Place meat and remaining ingredients loosely in rice cooker and set on cook.  Stir a few times during cooking process.  Make 6 servings.


Avoyelles Parish cookbooks, compiled by several organizations, are available in our gift shop located at the ACT Office, 8592 Hwy 1, Suite 3 in Mansura.  These selected recipes are from Nous Allons Manger, Numero duex! Cookbook ($5.00). We ship books for cost of book plus $5.00 for postage and handling.  Call (800) 833-4195 or e-mail [email protected] for details.