Here's a tasty way to prepare turkey anytime of year. My family loves the tender turkey strips, colorful vegetables and crunchy cashews. You don't always have to fix the whole bird to enjoy the wonderful taste of turkey.
—Julianne Johnson, Grove City, Minnesota
My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.
Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it!
-DiAnne Mallehan, Grand Rapids, Michigan
This yummy salad features Swiss cheese, crispy bacon and crunchy cashews with a swift, from-scratch dressing. “I’m frequently asked for the recipe when I share this salad at get togethers,” Heather Koetsier relates from Grand Rapids, Michigan.
Dried cranberries add color and cashews bring fun crunch to this pretty salad. “It’s great for a covered-dish dinner, but can also be served at luncheons with the girls,” writes Darlene Hoffman of Augusta, Georgia. “I like to serve it with crusty rolls.”
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. —Joe Hable of Madison, Wisconsin