Walnut and Rice Salad

Walnut and Rice Salad is a colourful and nutritious meal for a summer evening. Serve with cucumber and lettuce salad and a well-chilled white wine.

6 large firm tomatoes

6 oz. walnuts, halved

7½ oz. cooked long-grain rice

12 oz. cooked ham, diced

8 oz. French beans, cooked and drained

4 oz. sultanas or seedless raisins

14 oz. canned sweetcorn, drained

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh sage

2 fl. oz. French Dressing

12 walnut halves

1 tablespoon chopped fresh parsley

Place the tomatoes on a board and cut off the tops with a sharp knife. Discard the tops. With a teaspoon, scoop out and discard the seeds, taking care not to pierce the skins. Set the tomatoes aside.

In a medium-sized mixing bowl, combine the remaining ingredients except the dressing, gently but thoroughly. Pour over the dressing and, using two large spoons, toss the salad until all the ingredients are well coated.

Using a teaspoon, fill the tomatoes with the rice mixture. Arrange the tomatoes around the edge of a serving dish and spoon the remaining rice mixture into the centre. Garnish with the walnut halves and parsley and serve immediately.

Walnut and Rum Caramels easy-to-make sweets . // you do not wish to use rum, substitute

1 teaspoon of rum essence.

2 oz. plus

1 teaspoon butter, cut into small pieces

6 fl. oz. milk

2 lb. loaf or cube sugar

4 tablespoons golden syrup 6 oz. walnuts, chopped 2 teaspoons dark rum

Using the teaspoon of butter, grease an 8- x 8-inch shallow tin and set it aside.

Place the milk and sugar in a large saucepan. Set the pan over low heat and stir until the sugar has dissolved. Stir in the syrup and the remaining butter and increase the heat to high. Boil the syrup until it reaches 250 F (121 C) on a sugar thermometer or until a little of the mixture dropped into cold water forms a hard ball. Fold in the walnuts and rum. Cook, stirring constantly, for a further 1 minute or until the mixture has thickened slightly.

Remove the pan from the heat and pour the mixture into the prepared tin. Smooth the top over with a flat-bladed knife. Set

aside to cool. When the caramel is beginning to set, mark it into squares.

When the caramel has set completely, using a sharp knife dipped in hot water, cut it into squares.

Serve at once or store in an airtight tin until required.

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