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“Keep on Truckin' II”  (Story)

We needed a break from computers, from worrying about my dad’s congestive heart failure, my sister Vidhea’s cancer, and from all the work we were putting into Passage Project International
http://www.passageproject.org
so we decided on a short trip to the Black Hills in South Dakota.

We drove through Wyoming and stopped at a quiet rest-stop for a bite to eat.  We enjoyed our salad and fruit and rice crackers with lots
of the spreads I had made just that morning.  The plug-in cooler kept
the spreads as fresh as I had made them that very morning.

After lunch Dan demonstrated his "horizontal-on-a-pole" prowess.  After 33 years he had not lost his touch.  This time the sign read "No Pets on Lawn Please Use Pet Exercise Area" as opposed to just “Pet exercise area” 33 years ago. 

(Click the link here to see the first
Keep on Truckin' Story.) 

Also he had to leap up to the pole... oh, about 3 times... before he could precariously cling on!! But he did it!!

We arrived in the outskirts of Rapid City around twilight.  We were passing by the Crazy Horse Monument and decided to drive on in to view the laser light show of the world’s largest sculpture, now in progress.

The work was begun in 1948 by sculptor Korczak Ziolkowski at the request of a Native American Chief. Korczak died in 1982.  His wife, Ruth, and 7 of their 10 kids continue the project working with the Crazy Horse Memorial Foundation.

Our visit to Mt. Rushmore was interesting. The drive through the South Dakota Black Forest was the best part of the trip.  We came across herds of buffalo grazing peacefully or sauntering across the road. The mountain goats just ignored us and went on lunching by the side of the road. Driving through Wyoming, the Antelope “flew” past us ever so often.

That was too short a trip. We are planning on a camping trip next year.
You can bet there will be many camping recipes from that trip!


**********************************************************
"Keep on Truckin' II"  (Recipes)

ALMOND CELERY SPREAD

Ingredients:

½ cup almonds
½ cup chopped celery
¼ mayonnaises

Directions:

Put all the ingredients into a food processor and grind, add additional
mayonnaise to reach spreading consistency.

CHEDDAR-ONION SPREAD

Ingredients:

¾ cup grated cheddar cheese
2 thinly sliced green onions
1 Tablespoon minced parsley
2 Tablespoons mayonnaise

Directions:

Combine all the ingredients. Add additional mayonnaise, just enough to bind.

VEGGIE SANDWICH SPREAD

Ingredients

¼ grated cabbage
3 Tablespoons chopped celery
3 Tablespoons chopped carrots
3 Tablespoons chopped green pepper
¼ cup mayonnaise

Directions:

1. Mix all ingredients thoroughly.
2. Refrigerate.

Note: can also be used as a relish or as stuffing for tomatoes.)

WALNUT PEPPER SPREAD

3 large finely chopped peppers
1 Tablespoon lemon juice
2 Tablespoon olive oil
2 Tablespoons mayonnaise
1 cup cottage cheese
1 minced garlic
1/3 cup chopped walnuts

 
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Anjali Dawson
       

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