Club Food

Reduce heat to low.
Cover and cook 20 minutes.
Stir in peas and
turkey.
Cover and cook 5 minutes more or until rice is done and
most of liquid is absorbed.

*WILD RICE CRUST 1 egg

1/3 cup grated Parmesan cheese

*preferably Parmigiano-Reggiano 2 tablespoons fresh lemon
juice

3 tablespoons unsalted butter — melted

2 1/2 cups cooked wild rice

Salt Freshly ground black pepper *CUSTARD FILLING 2 cups
zucchini — coarsely grated

Salt 1/4 pound unsalted butter

2 cups thinly sliced leek –include some stalk

4 eggs

1 1/2 cups whipping cream

1 teaspoon Dijon mustard

1 cup crumbled chevre cheese (goat’s milk)

1 tablespoon chopped fresh marjoram — or

savory Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild
rice; try Wehani.
It’s a satisfying counterpoint to the creamy
French custard filling.
Allow time to cook and cool the rice.
Preheat an oven to 350F.
[PATh 12 Oc 96 Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted
butter together in a howl.
Stir in the cooked rice, season to taste
with salt and pepper, transfer to a 9-inch pie pan, and press with
your fingertips to cover bottom and sides evenly .
Bake until set
and crisp, about 15 minutes.
Remove from the oven and cool to room
temperature, about 30 minutes.
(Or cover and refrigerate as long as
overnight; return to room temperature before filling.)

Meanwhile, make the filling.
Place the squash in a colander set
over a bowl or in a sink.
Generously sprinkle with salt, mix with
your fingertips to distribute the salt, and let stand for 30
minutes.
Gather squash in your hand and gently squeeze to release
any additional surface moisture.
Reserve.

Heat the butter in a saute pan or skillet over medium-high heat,
add the leek, and saute until soft, about 5 minutes Add the drained
squash and saute about 5 minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram,
and salt and pepper to taste and whisk to blend well.
Stir in the
leek and squash mixture, pour into the rice shell, and bake in the
350F oven until filling is set and the top is golden, about 30 to
35 minutes.
Serve hot or at room temperature.

1 tablespoon lard or crisco shortening

1 1/2 pounds pork — cut in 1/2″ cubes

salt pepper flour 1 large spanish onion — diced

3 cups chopped celery

3 tablespoons soy sauce — regular strength

2 tablespoons molasses

liquid drained from canned sprouts and from canned mushrooms –
(1 cup total) 8 ounces canned mushrooms

16 ounces canned Oriental Vegetables

Sticky steamed white rice Fried chow mein noodles soy sauce

PRESSURE COOKER — Heat shortening in cooker.
Dust meat lightly
with seasoned flour.
Brown meat in batches in hot, smoky oil.
Add
onion, celery, soy, molasses, and liquids from canned vegetables.
Cover.
Set rocker (pot only had one pressure setting).
Heat until
you get a steady rocking and cook 10 minutes.
Cool of its own
accord.
Stir in vegetables and heat through.
Serve: chow mein
noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra
soy sauce.
(And they always brought catsup.)

6 Bonless chicken breasts,

-skinned 2 cn Cream of chicken soup

1 cn Cream of mushroom soup

1 pk Rice-A-Roni (Chicken flavor)

Salt and pepper to taste In slow cooker put chicken breast with
canned soups, alt and ppper.
Cook all day on LOW (approx.
10 hrs.
or until chicken is tender).
Fix Rice-A-Roni per directions on box.
Put on plate and place chicken and gravy on top.
Bumgarner Family
Recipes submitted by Becky Tebrugge Cockayne posted by Bud
Cloyd

1 pk Spanish rice mix

– (4.4 to 6.8 oz.) — prepared according to — package
directions 1 cn Chunk breast of chicken

- (6-3/4 oz) drained, flaked 4 oz Cheddar cheese, shredded

1/2 c Sliced green onions

1/4 c Chopped ripe olives

1 pk Refrigerated pie crust

– (15 oz.) Combine rice, chicken, cheese, onions, and olives.
Spoon half of rice mixture on half of each pie crust.
Fold crust
over filling.
Seal and crimp edges.
Bake at 400 degrees 20 to 22
minutes or until golden brown.
Cut each empanada in half.
Source:
Rice the Timely Ingredient Reprinted with permission from The USA
Rice Council Electronic format courtesy of Karen Mintzias

3 tb Sake (rice wine)

1 tb All purpose soy sauce

2 ts Sugar

1 1 inch piece ginger root;

Cut into paper thin slices 8 Chicken livers; trimmed of

All fat 2 Whole chicken breasts or 4

Legs; boned and cut into 1 Inch pieces 8 Scallions;including 3
inches

Of the green stems, cut into 1 to 1 1/2 inch long pieces

1 1/2 c Teriyaki sauce

Kona sansho (Japanese pepper PREPARE AHEAD: 1.
Combine the sake,
soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing
bowl and add the chicken livers.
Turn them about in the marinade to
moisten them well, and marinate at room temperature for at least 6
hours, or overnight in the refrigerator.
Then remove the livers
from the marinade and cut each one in half.
Reserve the marinade.
2.
On each of 4 small skewers, string 4 halved chicken livers.
On

each of 8 additional skewers, alternate 4 chunks of chicken with
3 strips of scallion.
TO COOK: Preheat the broiler, or light a
hibachi or charcoal grill.
Broil the skewered livers about 3 inches
from the heat for about 4 minutes.
Then dip them in the teriyaki
sauce and broil for 4 to 5 minutes on the other side.
Set the
livers aside on a plate.
Quickly dip the chicken and scallion
skewers into the teriyaki sauce and broil on one side for 2 or 3
minutes.
dip again into the sauce, grill for 2 minute, dip once
more, and grill on the other side for an additional 2 minutes.
The
entire grilling should take 6 to 7 minutes in all.
TO SERVE: Place
1 skewer of chicken livers and 2 skewers of chicken and scallions
on each serving plate.
sprinkle with a little kona sansho, and
moisten each skewer with a ts.
or so of the marinade.

1 lb Tender yams

1 To 2 Tbsp salt

3 c Vegetable oil for deep

Frying 2 In fresh ginger root

1 Garlic clove

2 To 3 Tbsp vegetable oil

1 ts Cumin seeds

2 Green cardamoms

1 Bay leaf

4 Peppercorns

1 Inch stick cinnamon

1 ts Turmeric

1/2 ts Chili powder (or use cayenne

Pepper) 1 ts Ground coriander

1/2 ts Garam masala (optional)

To taste salt 4 oz Fresh tomatoes (or use 8 oz

Canned tomatoes) 4 tb Yogurt

1 1/2 Cups water

1 tb Chopped coriander leaves

(cilantro) The yams in this dish are cooked in a sauce very much
like that traditionally used for meat.
Serve with chapatis and
rice.
The recipe is derived from one in The Hamlyn Curry Cookbook,
by Meera Taneja, which I recommend highly.
(1) Peel the yams, cut
them into 1 inch cubes, place in a colander and sprinkle liberally
with salt.
Let stand 10-15 minutes, then dry on paper towels.
(2)
Meanwhile, finely chop the onion, ginger, and garlic, and roughly
chop the tomatoes.
Heat the il over a moderate flame, add the cumin
seed, and cook until they begin to splutter.
Add the chopped onion,
ginger, and garlic.
Cook until the onion is a rich golden color.
Add all the spices and season with salt to taste.
Cook a few
seconds more, and then add the tomatoes.
Let this cook while you
continue as below.
(3) Heat the oil for deep frying to 350 deg.
F
and cook the yam cubes, a few at a time, until golden brown.
Drain
on absorbent kitchen paper.
Set aside.
(4) Add the yogurt to the
tomato mixture, and continue to cook until the oil begins to
separate out.
Add the water and bring to a boil.
Let boil a few
minutes, then add the yam cubes, reduce heat, and simmer, covered,
for about 25 minutes.
(5) Serve hot, garnished with the chopped
coriander.
Difficulty: easy to moderate.
Time: 1 hour preparation,
30 minutes cooking.
Precision: measure the ingredients.
From:
ucismas@issc.unocal.com (Melyssa S.).
rfvc Digest V94 Issue #208,
Sept.
26, 1994.Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1 lb Lean pork

1 tb Light soy sauce

2 tb Rice wine or dry sherry

1 pn Salt

2 ts Sesame oil

3 tb Peanut oil

8 oz Fresh mild chiles

3 tb Finely chopped garlic

1 ts Red chili powder

-=OR=- Cayenne pepper 1 ts Sichuan peppercorns, roasted

- and crushed 3 tb Water

1 tb Light soy sauce

2 ts Sugar

CUT THE PORK into 3-inch thin slices and combine with the soy
sauce, 1 tablespoon rice wine, salt and sesame oil.
Cut the chiles
in half lengthwise and seed them.
Heat a wok or large saute pan
until it is hot.
Add 1 1/2 tablespoons of peanut oil and the pork,
and stir-fry for 1 minute.
Remove the pork with a slotted spoon.
Reheat the wok and add the remaining oil.
When it is very hot, add
the fresh chiles, garlic, chili powder or cayenne and peppercorns,
and stir-fry for 30 seconds.
Then add the water, 1 tablespoon rice
wine, soy sauce and sugar, and cook for another 30 seconds.
Return
the meat to the wok and heat through.
Give the mixture several good
stirs, turn onto a platter, and serve.
Serves 4 as part of a
Chinese meal or 2 as a single dish.

1 1/2 c Warm water

1 tb Active dry yeast

1/2 ts Sugar

1/3 c Plus 2 tablespoons olive oil

1 1/2 ts Salt

2 c Whole wheat flour

2 1/2 c White flour

1 Egg, beaten

1 tb Milk (or cream or water)

I love little meat pies of any description.
In the case of
samosas, they don’t even have to have meat in ‘em.
Here’s a series
of seven recipes from all over the world for “turnovers”.
Dissolve
yeast and sugar in 1/2 cup of the warm water.
Let stand for 10
minutes until bubbly.
Then stir in remaining warm water 1/3 cup

olive oil, salt and whole-wheat flour.
Mix well.
Stir in 2 cups
white flour and as much of the rest as needed to make a soft dough.
Knead well.
Oil the sides of a large bowl with the remaining 2
tablespoons of olive oil.
Put the dough in the bowl and turn to
coat with oil.
Let rise until doubled, 1 hour.
Punch dough down and
let sit for 10 minutes.
Roll dough into 20 x 24-inch rectangle and
cut into 4 x 4-inch squares.
Fill with the salmon-rice or other
desired filling.
Fold over and seal.
Trim excess pastry and
decorate top of turnover.
Let rise for 10 minutes.
Mix egg and milk
(or cream or water) to make an egg wash and brush it on top of the
turnover.
Bake in a 400F oven for 20 to 25 minutes until golden.
Makes 30 pasties.
From the San Francisco Chronicle, 8/10/88.
Posted
by Stephen Ceideberg; November 11 1992.

1 lb Chicken breast meat

- (boneless, skinless) – cut in bite-size pieces 2 c -TO

3 c Fresh veggies

– mushrooms, asparagus, — onions, zucchini, …
2 Potatoes;
peeled and

– cut in pieces, pre-cooked 2 Carrots; cut in bite-size

– pieces, pre-cooked -OR- half this amount 1/2 c Frozen peas
(approximately)

2 tb Vegetable oil

– (less if desired) 1 tb Red curry paste

14 oz Coconut milk

4 tb Fish sauce (less if desired)

1 ds Salt

2 tb Sugar (less if desired)

1 tb Yellow curry powder

1/2 c Water or chicken stock

1/2 Bay leaf

1A.
Pre-cook potatoes and carrots.
Don’t cook them too done,
since they

will simmer with the main dish later.
1.
Cut boneless, skinless
chicken breast into bite-size pieces.

2.
Wash and cut fresh vegetables into bite-size pieces.

3.
In a heavy saucepan on medium heat, heat the veg.
oil, red
curry

paste, and about one third of the coconut milk.
Heat 5-10
minutes, stirring, until it forms a thin gravy.
4.
Turn the heat to
high, add the chicken, and cook until the chicken is

half cooked, maybe five minutes.
5.
Add the fish sauce, sugar,
salt, and rest of the coconut milk, and mix

well.
6.
Stir in the curry powder, potatoes, carrots, and
water/stock.
If

desired, add 1/s bay leaf.
Let simmer just a minute or two.
7.
Add the fresh vegetables and the frozen peas, and let simmer for 3
to 5

minutes, until fresh veggies are just done.
8.
Serve (with
jasmine rice…).

From: arielle@taronga.com (Stephanie da Silva)

48 ea Jumbo shrimp, shelled

1 1/2 ts Salt

1 t Black pepper

2 ea Shallot chopped

1/2 lb Butter

1 t Thyme, fresh & chopped fine

2 ea Lemons or limes

4 ea Saffron threads

1 tb Parsley, chopped

1 1/2 c Rice, cooked

1 tb Onion, minced

3 tb Olive oil

Mix the shallot, onion, spices, including the saffron, into a
bowl.
Add the olive oil and mix well.
Place shrimp into this
marinade mixture, cover, and let stand for 2 hours.
Melt the butter
and set aside.
Place shrimp under the broiler for 3 minutes per
side.
Mix the maindade drippings fro the shrimp with the remaining
marinade in the bowl.
Put warm rice on dishes.
Serve shrimp over
the rice.
Pour the marinade mixture] over the shrimp and rice.
Serve!

1 lg Onion, purple

2 tb Black pepper

3 c Yogurt, plain

Finely dice purple onion.
Stir in yogurt and black pepper.
Salt
may be added to taste.
Allow to sit for at least 30 minutes or
refrigerate overnight for flavors to mix.
Serve with breads, meats,
or over rice.

2/3 c Uncooked wild rice

2 c Water

1 1/2 c All-purpose flour

6 tb Butter or margarine

-OR- 1 ts Salt

3/4 Stick butter or

-margarine 4 lg Eggs

2 c Milk

1 Beef bouillon cube

1 ts Worcestershire sauce

1.
Place the rice, water, and half of the salt in a small
saucepan and

bring to a boil over high heat.
Reduce the heat to low, cover,
and simmer until the rice is tender, about 45 minutes.
Drain off
any remaining water.
Cool to room temperature.
[The wild rice may
be prepared ahead of time and refrigerated overnight if desired.]
2.
While the rice is cooking, beat the eggs until frothy in a large
mixing bowl with an electric mixer.
Beat in the milk, flour, and
the remaining half of the salt.
The batter will be slightly lumpy.
[The batter may be refrigerated overnight, if desired.] 3.
Preheat
the oven to 450 F.
Stir the rice into the batter.
Place the butter
or margarine in a 9 x 13-inch glass casserole (for each basic
recipe for ten) and place the casserole in the oven until the
butter is melted.
Remove from the oven and stir in the bouillon
cube and the Worcestershire sauce until dissolved.
Return the
casserole to the oven and leave until sizzling.
Pour the wild-rice
batter into the casserole and bake in the center of the oven for 20
to 25 minutes or until puffed and golden.
4.
Cut into squares and
serve immediately.

Parsnips 1 Dessert spoon flour

1 ts Curry powder

Salt and pepper 3 Native eggs

l Melted butter Peel and boil parsnips and put through a sieve.
Add flour, curry powder, salt and pepper, well beaten eggs and
butter.
When the mixture is quite smooth, drop spoonfuls into very
hot butter and fry light brown, turning once.
Serve with boiled
rice and hot brown gravy.
Posted by Stephen Ceideburg November 25
1990.

Chill fish until firm.
Cut into paper-thin, 2-inch-long slices
against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set
aside until ready to assemble salad.
Then rinse and squeeze out
excess water.

To assemble: Toss fish slices with marinade ingredients.
Place fish
in center of a platter.
Arrange daikon and carrot shreds around
fish.
Scatter fresh and pickled ginger, the pickled scallions, lime
leaves, chiles, green onions and cilantro over fish.
Sprinkle with
peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all.
It
is customary for everyone to join in and toss the salad.
Using
chopsticks, each diner digs from the bottom of the salad and lifts
the ingredients to mix together.

When the salad is fully tossed, taste for seasoning.
Adjust with
more sesame oil, lime juice, salt and/or some of the juices from
the pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in
Chinese markets.
Kaffir lime leaves may be found in Thai grocery
stores.
If kaffir leaves are not available, omit or substitute
domestic lime leaves.

2 lb Flank steak — cut in thin sli

1/2 ts Black pepper

20 Green onions — sliced

2 ts Garlic — crushed

2 tb Soy sauce

2 c Cooked rice

2 tb Sesame oil

1 t Sesame seeds — roasted & grou

2 ts Sugar

2 tb Cayenne pepper

2 Eggs

Recipe by: Arthur Pais Cover the meat with water, bring to a
boil, ruduce heat, and simmer for abo 45 minutes to an hour or
until very tender.
Remove the meat, cool, and usi two forks, shred
the meat.
Save the broth.
Combine the onions, garlic, and soysauce.
Add to the broth with enough wat to make 3/4 cup of broth per
serving.
Bring to a boil, reduce the heat, an simmer for about 8
minutes.
Add the shredded meat and rice and mix well.
Mix the oil,
sesame seeds, sugar, pepper and cayenne and add to the stew.
B
become hard, the stew is ready to serve.
Traditionally served with
plain white rice, kimchi, and a steamed vegetable

1 md Cabbage

2 1/2 c Tofu; crumbled

8 c ;water; boiling

2 tb Olive oil

1 Celery stalk; chopped

1 ts Basil

1/2 ts Cinnamon

1 ts Thyme

1/4 ts Cloves

1/4 ts Celery seed

4 tb Tamari

1/2 c Tomato paste

2 c Brown rice; cooked

1/2 c Nuts; chopped

16 oz Tomatoes, canned; with their

-juice 10 oz Sauerkraut

Cut the core out of the cabbage and discard it.Place the
cabbage, stem end down, in a large kettle.
Place about 1 inchof
water in the bottom of the ketle.
Cover and bring the water to a
boil.
Reduce the heat to a simmer and steam the cabbage for about
10 minutes.
Remove the cabbage and let it cool for easier handling.
Save the remaining water for use in soups or stews, if desired.
While the cabbage cools, drop the crumbled tofu into the 6-8 cups
boiling water.
Bring the water back to a boil andlet the tofu cook
for 1 minute.
Drain the tofu through a colander lined with a clean
dishtowel.
Run cold water over the tofu to cool it off for easier
handling.
Twist the towel containing the tofu and pres sit to
squeeze out the excess water.
The pressed tofu should have a firm,
ground-beef-like texture.
Set the tofu aside while you prepare the
remaining ingredients.
Heat the olive oil in a large skillet.
Add
the onion, celery, herbs and spices.
Saute until the onions begin
to get tender.
Add the pressed tofu to the sasuteed vegetables and
stir over medium heat for a couple of minutes.
Add the tamari,
tomato paste, rice, and nuts.
Mix well and remove from heat.
Carefully peel the leaves away from the steamed cabbage.
Inside
each of teh larger leaves, palce one small leaf.
Cut away the
thick, tough part of the leaves.
Drop one heaping tablespoon of the
tofu-rice filling into the center of each small leaf.
Fold both the
top and the bottom of the large leaf over the filling, then fold
the two sides over the seam.
Palce the cabbage rolls seam side down
on your table or countertop.
Mix together the tomatoes and
sauerkraut and place half of the mixture in the bottom of a large,
shallow baking dish or in two 7- x 11-inch baking dishes.
Set the
cabbage rolls seam side down on top of the tomato-sauerkraut
mixture over the cabbage rolls.
Cover the baking dish(es) with
aluminum foil and bake at 350 deg for 45-60 minuts, oruntil the
cabbage is tender.
Uncover the cabbage rolls during the last 10
minutes of baking.
From the files of DEEANNE

2 1/2 c Water

1 ts Soy sauce

1/2 c Wild rice, washed & soaked

1/2 c Quinoa

Combine the water & soy sauce in a pot & bring to a boil
over medium high heat.
Add wild rice & cover, reduce heat &
simmer for 30 minutes.
Add the quinoa, cover & simmer for a
further 20 minutes or until the water is all absorbed.
Remove from
heat & allow to steam, covered for 5 minutes.
Fluff with a
fork.

2 c Cooked wild rice

1/4 c Chopped fresh parsley

1 3/4 Cooked or canned (drained

And rinsed) black-eyed peas 6 T Fresh lemon juice

2 T Red wine vinegar

1 c Chopped yellow (or green)

2 T Dijon mustard

Bell pepper 1 lg Clove garlic, minced

1 c Chopped jicama

1 t Salt (optional)

1 c Chopped zucchini

1 t Dried rosemary, crumbled

12 Cherry tomatoes, quartered

1/2 t Pepper

In a large bowl, combine the wild rice, black-eyed peas, bell pepper, jicama, zucchini, tomatoes, and parsley.
In a small bowl, stir together the lemon juice, vinegar, mustard, garlic, salt, rosemary, and pepper.
Pour over the salad and toss.
From: “Hayes Theiling Dorton, MPL Corporation” .
Fatfree Digest [Volume 9 Issue 16] July 7, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1 1/2 c Wild rice, rinsed

3 c Water

3 Cucumbers, sliced thick and

sl Cut into quarters 1 Red bell pepper, diced

1 bn Green onions (or 1 Vidalia

Or red onion), chopped (the cucumbers can be increased with good
results, and other veg.added) Bring the water to a boil, add the
wild rice.
Return to boil, turn down to simmer for 40 minutes or
until some of the grains burst.
Remove from heat and allow to cool.
Drain any excess water.
Toss cooled rice and other ingredients in a
bowl.
You may use any dressing you like, but I like to use one of
those that follow.
From:”Anne.Cox” <20676AC@msu.edu>.
Fatfree
Digest [Volume 9 Issue 32] July 23, 1994.
Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using

MMCONV

1/4 c Wild rice, uncooked

1 c Water

1 Green onion

1 sm Garlic clove, minced

1 ts Vegetable oil

1/4 c Pine nuts or any chopped nut

1/2 ts Dried thyme

Cook the wild rice in the water until tender, about 1 hour.
Add
more water if needed.
Meanwhile, saute the onion, garlic, nuts and
thyme in the oil.
Add the wild rice.
Simmer for 10 minutes to blend
the flavors.
Cool enough to stuff into quail or one Cornish hen (or
serve with chicken).
1/2 recipe – 182 calories, 1 bread exchange, 2
fat 15 grams carbohydrate, 4

grams protein, 11 grams fat 138 mg sodium, 114 mg potassium, 0
cholesterol Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 MY
NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin.
They do not have a very
strong flavor.

2 md Acorn Squash

1/2 c Wild Rice, cooked

1 ts Orange Rind, grated

1/2 c Walnuts, chopped

1 tb To 2 tb Frozen Orange Juice

Concentrate Cut the squash in half and remove the seeds.
Combine
the remaining ingredients and fill the squash with the mixture.
Place in a baking pan.
Cover with aluminum foil or a lid and bake
in a 400-degree oven for about 35 minutes, or until the squash is
fork-tender.
Extra orange juice

concentrate can be drizzled over the squash just before
serving.

1/2 c Wild rice;

1 1/2 c Water;

2 c Turkey; cooked chopped

1 c Celery; chopped

1/2 c Sweet red pepper; Chopped

-(optional) 1/3 c Raisins;

1 Apple; chopped

1/4 c Green onions; chopped

1/4 c Olive oil;

2 tb Red or white wine vinegar;

1/4 ts Black pepper;

1/4 ts Ground nutmeg;

2 tb Fresh parsley leaves;

-chopped Chopped pecans; for garnish Cook the rice in the water
until tender, about 50 minutes.
Cut the turkey into bite-size
pieces.
Combine all the ingredients ina bowl and toss.
cover and
chill until ready to serve.
Sprinkle on the pecans just before
serving.
1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2
fruit, 2 fat

exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat
344 mg sodium, 503 mg potassium, 54 mg cholesterol Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986 Shared but
not tested by Elizabeth Rodier, Nov 93 My note: I’d probably make
this with regular rice, vegetable oil, regular vinegar (or a lower
calorie dressing), 2 tsp dry parsley and chopped almonds.

1 c Wild rice (I like Lungren’s

Mix) 2 c Fresh wild mushrooms,

Chopped 1 md Onion, diced

2 c Mushroom/vege broth

x Balsamic vinegar ~ put rice, liquid into a covered casserole dish and place in oven at around 300 F.
~ preheat a pan, add balsamic and immediately added diced onions.
~ after around 10 minutes add mushrooms to onions, turn flame to lowest setting ~ when the liquid in the oven boils turn oven down to 250.
When it’s around 3/4 absorbed (around 45 minutes), stir in mushroom and onions.
~ when liquid is fully absorbed turn off oven, fluff rice, and put in oven partially uncovered for another 15 minutes.
Serve with green vegetables like broccoli.
This tastes especially good with some chopped walnuts added! (Mushroom broth is the liquid that comes out of meaty mushrooms when you dry-sautee them.
I.e.
put it in a pan and heat with no added liquid.
As the liquid comes out of the mushroom, pour it off and save.) I used horse mushrooms (relative of the button) and some rehydrated Boletes.
Of course you could do this with brown rice, domesticated mushrooms as well..
Source: apparent original Posted by Ari Kornfeld to the Fatfree Digest [Volume 15 Issue 24] Feb.
24, 1995.

Individual recipes copyrighted by originator.
FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.com using MMCONV.
Archived through kindness of Karen Mintzias, km@salata.com.
1.80?

1/4 c Wild rice; dry, mixed with

1/4 c Brown rice; dry

1 sm Zucchini; up to 2; grated

1 ea Tomato; cut in wedges or

-chunks 1 ea Red bell pepper;or yellow

-or purple bell pepper -cut in strips 1/2 bn Spinach; or
less

-torn small 1 ea Avocado; cut in chunks

Cook the dry rices.
(Soak the wild rice in 1/2 cup water for 2-4
hours.
Then cook it in 1/2 cup water for 15-20 minutes and then add
the brown rice and cook together for 45-60 minutes longer.
Add
extra water if necessary.) The rices will make 1 cup cooked.
Cool
or chill.
Mix all the ingredients together and toss with a favorite
dressing.
This makes a great main dish for two or a side dish for
four.
SERVES: 2-4 SOURCE: _Vegan Delights_ by Jeanne Marie Martin
posted by Anne MacLellan

1 (1 1/4 Lb.) Cornish Hen

1/3 c Burgendy OR Dry Red Wine

1/3 c Raspberry OR Red Wine

Vinegar 1/2 ts Dried Rosemary Crushed

1/8 ts Dried Thyme

2 lg Cloves Garlic Minced

Remove Giblets From Hen & Discard.
Rinse Hen & Remove
Skin & Trim Excess Fat.
Split Hen Lengthwise With Poultry
Shears.
Place Hen, Meaty Side Down, in A 9 Inch.
Square Dish.
Combine Remaining Ingredients, Stirring Well.
Pour Over Hen.
Bake
At 325 For 20 Min.
Then Turn Over & Bake An Additional Hour,
Bastingevery 15 Min.
Then Broil 6 Inches From Heat 5 Min.
Serve
With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish.
(Fat 6.4.
Chol.
76.)

1 c Dried apples

– coarsely chopped 1 c Applesauce

1/3 c Brown rice vinegar

1/3 c Granulated cane juice

-OR- maple granules 1 sm Onion; chopped

1/4 c Seedless raisins

1 tb Fresh ginger, minced

1/2 ts Hot sauce, or to taste

In a saucepan, combine all ingredients and bring to a boil over
moderately high heat, stirring constantly for 15 minutes.
If
microwaving, combine all ingredients in a glass bowl.
Microwave
uncovered on high until slightly thickened and bubbling, about 8
minutes.
Let cool slightly.
Puree 1/2 cup of the mixture in a
blender or food processor and then mix wtih remaining chutney.
Serve at room temperature or chilled.

2 tb Oil

1/2 c Onion; chopped

1 1/2 c Bulgur or brown rice;

-uncooked 1 c Apricots, dried

1 c Prunes; chopped

1 c Apples, dried; chopped

4 c Vegetable stock

1/2 ts Nutmeg, ground

1/2 ts Cinnamon, ground

1/4 ts Coriander, ground

Heat oven to 350 degrees.
Heat oil in Dutch oven over medium
heat.
Cook onion in oil about 2 minutes, stirring frequently, until
tender.
Stir in bulgur.
Cook about 5 minutes, stirring
occasionally, or until bulgur is golden brown.
Stir in remaining
ingredients.
Cover and bake 50 to 60 minutes or until bulgur is
tender.