Curried Couscous Salad with Dried CranberriesSalad

At our round table meetings, we always enjoy stimulating conversations about teaching and learning, but we also enjoy gathering around our round table because it's loaded with delicious food! On this page are recipes of some of the tasty meals we've enjoyed at our meetings.

Mediterranean Orzo contributed by Judy Dubus, Lane Library 1 cup uncooked orzo (rice shaped pasta) 1 cup water 1/2 ounce sun-dried tomatoes (packed without oil) 1 cup (1 ounce) crumbled feta cheese 1/4 cup chopped purple onion 1/4 cup chopped yellow bell pepper 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 2 tablespoons chopped fresh parsley 2 tablespoons sliced ripe olives 1/4 teaspoon pepper 2 tablespoons red wine vinegar 1 1/2 teaspoons olive oil
Cook orzo according to package directions (about ten minutes), omitting salt and fat; drain and set aside. Bring 1 cup water to a boil in a small saucepan. Add tomatoes; cook 2 minutes or until tender. Drain and chop. Combine orzo, tomatoes, and remaining ingredients in a large bowl. Drain well. Yeild 4 servings (serving size: 1 cup).

	Curried Couscous Salad with Dried Cranberries contributed by Beth Howells of Language, Literature, & Philsophy Salad: 1 1/2 cups uncooked couscous (about 1 10 ounce box) 1 cup dried cranberries (about 4 ounces) 1 cup frozen green peas, thawed (due to my irrational aversion to peas I always substitute thawed edamame or soybeans found in the produce section or freezer) 1/2 teaspoon curry powder 2 cups boiling water 1/4 cup thinly sliced green onions 1/4 cup finely chopped fresh basil 1 (15 1/2 ounce) can chickpeas (garbanzo beans), rinsed and drained
	Dressing: 1/3 cup fresh lemon juice 1 Tablespoons grated orange rind (I skipped this the other day for lack of time!) 2 Tablespoons water 1 1/2 Tablespoons olive oil 1 Tablespoon thawed Orange Juice concentrate (I substituted 1.5 T. regular OJ for this and the rind the other day!) 1/2 teaspoon salt 1/4 teaspoon black pepper 4 garlic cloves, crushed (or minced will work)
	1. To prepare salad, combine first 4 ingredients in large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas. 2. To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour. Yield: 8 servings (serving size: 1 cup) 257 Calories; 3.8g. Fat; 8.7g. Protein; 47.9g Carb; 4.1g Fiber

Vegetable Festival contributed by Nancy Remler of Languages, Literature, and Philosophy 2 cans of crescent roll dough 1 8-oz. pkg. cream cheese, softened 1/2 pkg. dried ranch dressing mix 3 tbsp. sour cream Assorted chopped vegetables
Roll crescent roll dough onto two cookie sheets and spread to the sides. Bake at the temperature in the instructions on the can. Cool. Mix cream cheese, dressing mix, and sour cream. Spreak on baked crescent roll dough. Add vegetables. Cut into bite-sized squares. Yum!

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Chocolate Cherry Angel Food Cake
contributed by Andi Beth Mincer, Physical Therapy

Prepare angel food cake batter from scratch or using a mix. Fold in 1/3 cup well-drained (reserve liquid) chopped marichino cherries and 2 oz. grated semi-sweet chocolate into the batter. Bake as directed in tube pan.

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Chocolate Cherry Glaze
In small saucepan over low heat, melt 2 tablespoons of margerine and 1 oz. semi-sweet chocolate with 1 tablespoon of corn syrup. Stir in 1 cup powdered sugar and 2-3 tablespoons of cherry liquid. Drizzle over cooled cake.

Recipes

From the Scholarship of Teaching Round Table

More recipes will come as meetings progress! Check this web page for updates!