Sweet Summer Dinner Party

Celebrate Summer at your home by having an under the stars dinner party. Break out your patio furniture and your BBQ, and invite family and friends over to celebrate those warm summer nights!

                                  

Ivoy's

"Favorite"

Wild Rice Salad

2 quarts plus 1 cup water

3 cups wild rice

1 (14-ounce) can artichoke hearts, chopped

1 (10-ounce) package frozen peas

1 green pepper, chopped

 1 pint Cherry tomatoes, halved

1 (4-ounce) package slivered almonds toasted

Dressing:

1 1/3 cups vegetable oil

1/2 cup vinegar

1/4 cup fresh grated Parmesan cheese

1 tablespoon sugar

1 tablespoon salt

1 teaspoon celery salt

1/2 teaspoon ground white pepper

1/2 teaspoon dry mustard

1/4 teaspoon paprika

2 cloves garlic, minced

Combine all dressing ingredients  in jar and shake well. Refrigerate until ready to use. In large saucepan, heat water and rice to boiling. Reduce heat to low, cover and simmer 45 minutes. Drain any excess liquid from rice. Mix together rice, artichokes, peas, green pepper, green onions, tomatoes and half the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add more dressing, if desired. Sprinkle with toasted almonds and serve.

Ivory's "Favorite"

Easy Barbequed Salmon

3 pounds of salmon fillets

1/4 cup butter, melted

1/4 cup soy sauce

1/2 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder



Place salmon, skin side down on grill-or place on sheet of heavy-duty aluminum foil on grill. Mix remaining ingredients and use to baste salmon frequently. Cook until salmon changes color. Turn over and peel of skin. Baste frequently and cook until done, about 15 to 20 minutes.

Salmon should be cooked through, but just barely. As soon as the juices of the fish turn white, test salmon by poking it with a knife and peeking inside.

Celebrate Summer - Sun drenched days and starlit nights...--Gooseberry Patch