March 4, 2010 at 10:19 a.m.
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Obviously, today it's cooking using wild rice.
HAM ROLL-UPS
1-1/4 c. uncooked wild rice, cooked according to package directions
1/4 c. snipped parsley
1/2 c. butter or margarine
6 fresh medium mushrooms, finely chopped
1/4 c. minced green onion
1/2 c. flour
1/4 t. salt
1/4 t. white pepper
1/4 t. nutmeg
1/2 c. dry white wine (could use apple juice)
1-1/2 c. half and half cream
1-13-3/4 oz. can chicken broth or 1-1/2 t. chicken bouillon granules combines with 1-2/3 c. hot water
8 ham slices, 1/4-inch thick
2-10 oz. pkgs. frozen broccoli spears, thawed
In a large bowl, combine cooked wild rice, parsley and green onions; set aside. Melt butter in saucepan; saute mushrooms and 1/4 c. green onion until liquid evaporates, about 5 minutes. Blend in flour, salt, pepper, and nutmeg. Gradually stir in wine, half and half and broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Turn rice into a 9x13-inch baking dish; pour half of cream sauce evenly over rice. Wrap ham slices around broccoli spears; arrange seam side down over rice. Pour rest of sauce over ham rolls; refrigerate, covered, up to 4 hours. Bake, covered at 350 degrees for 30 minutes; uncover and bake additional 10 minutes.
Makes 6-8 servings.
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TURKEY WILD RICE SUPREME
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, sliced (3 c.)
6 T. flour
2 t. chicken bouillon granules
1 c. water
1-12 oz. can evaporated milk
3 c. cooked wild rice (1 c. uncooked according to pkg. directions; drained)
1/2 t. salt
4 c. cooked cubed turkey (can use chicken)
1-2 oz. jar diced pimiento, drained
1-8 oz. can sliced water chestnuts, drained
1/2 c. sliced almonds
Melt butter in large fry pan; saute mushrooms until tender. Blend in flour and bouillon. Gradually stir in water and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in next 5 ingredients. Pour mixture into a buttered 9x13-inch baking dish. Sprinkle with almonds. Bake, covered at 350 degrees for 30 minutes; uncover and bake until bubbly in center, 25-30 minutes longer. Serve with mushroom sauce.
Makes 12 servings.
When I think of stuffing, I usually think of stuffing a turkey. Not necessarily so. This recipe bakes separately and can be served with chicken, pork or fish, particularly good with baked salmon.
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WILD RICE STUFFING
3/4 c. uncooked wild rice, cooked according to pkg. direction, drained
1/4 c. butter or margarine
1/3 c. finely chopped onion
1/3 c. thinly sliced celery
2-1/2 c. dry bread cubes
1 T. snipped parsley
3/4 t. poultry seasoning
1/4 t. salt
1/8 t. pepper
1 c. chicken broth (can use 1 t. chicken bouillon mixed with 1 c. water)
1 egg, beaten
Melt butter in small fry pan, saute onion and celery until tender. In a large bowl, combine rice, bread cubes, parsley and seasonings. In a small bowl, combine broth and egg. Gently stir into rice mixture. Spoon into a butter 1-1/2 qt. casserole dish. Bake, uncovered, at 350 degrees for 20 minutes; uncover and bake 10 minutes longer or until heated through.
Makes 5-6 servings.
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