Bring water chestnuts to your Labor Day celebration
If you are like many Americans, your Labor Day celebration will include good food, maybe even classic side dishes like chips, coleslaw, and baked beans. For something different, consider a recipe containing water chestnuts. This canned fruit of the water plant is common in Asian dishes, but water chestnuts also make a tasty (and crunchy) addition to a variety of side dishes.
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Cauliflower Salad
2 cauliflower, cut into small pieces
2 cans sliced water chestnuts, drained
1-1/2 cups mayonnaise, regular or reduced fat
2 packages ranch dressing mix
2 cups sliced radishes
1 cup chopped onions
1-1/2 cups sour cream
In a large bowl, combine cauliflower, water chestnuts, mayonnaise, dressing mix, radishes, onions, and sour cream. Cover and chill in refrigerator for several hours or overnight. Makes 12 servings.
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If you use fat-free Italian salad dressing in this recipe, each serving will contain only 5 grams of fat.
Crisp Vegetable Mix
1 16-ounce package frozen French-style green beans, thawed
2 15-ounce cans garbanzo beans, rinsed and drained
2 8-ounce cans sliced water chestnuts, drained
1 14-ounce can bean sprouts, drained
1 cup slivered almonds, toasted
1 8-ounce bottle Italian salad dressing, regular or reduced fat
In a bowl, combine green beans, garbanzo beans, water chestnuts, and sprouts; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Makes 12 servings.
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Serve this dip with crackers or assorted vegetables such as green peppers, celery, mushrooms, and carrots.
Shrimp and Water Chestnut Dip
1 4-ounce can shrimp, drained and rinsed
1 cup sour cream
1/4 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Coarsely chop shrimp. In a medium bowl, combine sour cream, mayonnaise, celery, water chestnuts, green onions, soy sauce, ginger, and garlic powder. Refrigerate at least 2 hours before serving. Makes about 2 cups.
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Pantry Pointers
If you are out of the celery you need for a salad recipe, try substituting chopped water chestnuts. The flavor will be milder than celery, but the water chestnuts will provide crunch.
When bringing a cold dish to a picnic or cookout, thoroughly chill the item in the refrigerator. If the food is not cold when you put it in the cooler, the ice or ice packs will have a harder time keeping the food cold.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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