Foods Recipes

2/3 c Wild Rice (uncooked)

4 Stalks, sliced

1 md Green pepper diced

1 1/3 c Water

2 ts Chicken bullion granules

1 ts Salt

2 ea Whole chicken breasts

Soy sauce In bowl, thoroughly wash Wild Rice, drain in strainer. In buttered 2-qt casserole or baking dish. mix Wild rice, celery, green peppers,

water, bullion, and salt. Skin and half chicken breasts and place on top of rice mixture; brush with soy sauce. Cover dish, bake in 350 degree oven for 1 1/2 hours or until wild rice is tender. (To order Wild Rice write; Ray Leinbach, Rt 1, Blackduck, MN, 56630)

2 tb Onion, chopped

2 tb Fresh chives, finely chopped

1 ts Shallot, finely chopped

3 tb Green bell pepper, finely ch

-pped 1/4 c Olive oil

2 c Wild rice, rinsed well and d

-ained 4 1/2 c Chicken broth, heated

Salt, pepper to taste 3/4 c Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite

10 White Castle hamburgers,

With onions 3 sm Zucchini cut, 1/4" strips

4 tb Flour

8 oz Meatless spaghetti sauce

8 oz Ricotta cheese

1 Egg, beaten with ricotta

Grated Parmesan cheese Set aside 10 White Castle hamburger buns, spread with garlic butter. Place zucchini slices in bottom of greased 8" x 8" square baking dish. Sprinkle with flour. Top with White Castle hamburgers and onions. Add spaghetti sauce. Spread mixture of ricotta cheese and beaten egg over sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 deg F. for 30 minutes. (If microwaving, use microwave-safe dish and cook on high for 10 minutes). Let stand for 10 minutes. Broil buns open-faced until toasted. Cut casserole into 5-6 servings. Spoon casserole onto top of buns.

2 Acorn squash,large,baked 1hr

2 Yams,large,baked

1/2 c Orange juice,fresh

Cinnamon,ground Nutmeg,grated 1. Preheat oven to 350'. Scoop squash from skin. Place in a large

mixing bowl or food processor. Remove yam flesh from skin and add to squash. Whip or mash together, incorporating maple syrup and orange juice. 2. Place mixture in casserole and dust with cinnamon and nutmeg to

taste. Bake for 20 to 30 minutes.

1 Large chicken breast, split

-and boned 2 tb Vegetable oil

2 Medium-sized potatoes,

-peeled and sliced 2 Medium-sized Vidalia sweet

-onions, peeled and Sliced 1 cn (10 3/4-oz) cream of

-mushroom soup, undiluted Paprika Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour.