Recipes contributed by ~Carla~
Wild Rice & Mushroom Casserole (absolutely delicious)
2/3 cup wild rice
3 cups boiling water
1/2 tsp. salt
Cook for 30 minutes... what I do 15 minutes before it's done
is I add 1 cup white rice. I find the recipe with just
the wild rice is very rich and filling...
but it's up to you and your tastes.
1/4 cup chopped onion
1/2 tsp. of salt
1 cup fresh mushrooms(sliced or whole)
1/8 tsp. of pepper
2 tbsp. butter
1 tbsp. flour
1 cup beef bouillon 1/4 cup slivered almonds
Saute onion and mushrooms in butter, blend in flour.
Cook the roux (flour and butter); add bouillon
and cook until smooth and thick.
Add salt, pepper and cooked rice.
Turn into a buttered 1 quart greased casserole.
Sprinkle with almonds,
cover and bake at 350 deg. for 30 min. Enjoy.
note: you may use margarine instead,
also I use non stick coatingsuch as Pam to grease the casserole dish.
1/4 cup finely chopped onion
6 tbsp. of butter
2 Tbsp. flour
1 Jar (8oz) Cheese Wiz
1/2 cup water 3 eggs well beaten
1/2 cup soda cracker crumbs
2 pkgs. chopped frozen broccoli,
par boiled & drained well (10 oz pkgs)
Saute onion in 4 tbsp. of butter until soft.
Stir in flour, add water and cook over low heat
stirring until thickened to boil. Blend in cheese,
combine with broccoli. Add eggs and mix altogether
until well blended. Turn into greased 1 1/2 quart casserole;
cover with cracker crumbs and dot with remaining butter.
Bake at 325 deg. for 30 minutes
Martha's Molasses Cookies.... to die for...
3/4 cup shortening
1 cup sugar
4 tbsp. molasses
2 cups flour
2 tsp. Baking Soda
1 tsp. Ginger 1 tsp. Cinnamon
1 tsp. cloves 1/4 tsp. salt
Cream shortening, sugar, molasses and egg together.
Add remaining ingredients and mix together
..you will have a soft dough. Take chunks of cookie dough..
about the size of a big marble... hehehe... roll in sugar,
place on ungreased cookie sheet
and bake at 350 deg. for 10 minutes.
These cookies are absolutely scrumptious...and
if you have children or grandchildren..
they'll love making them.. they're so easy.
St. John the Divine Butternut Crunch ... easy to make...
1 cup butter
1 cup white sugar
2 tbsp. water
1 tbsp. cornsyrup
3/4 cup finely chopped nuts (your choice) 6 oz. chocolate chips
Melt the butter in a pan with heavy bottom over medium heat.
Add sugar and heat to boiling stirring constantly.
Still in the water, corn syrup. Cook over medium heat
still constantly till the candy thermometer reaches 290 deg.
Remove from heat and add nuts. Pour onto baking sheet -
let set then sprinkle chocolate chips over hot candy.
Use a spatula to spread the chocolate.
Place in refrigerator till cooled.
Break into pieces and serve. Makes great Christmas presents.
If the nuts are oily they will produce an oil residue
on top of the candy..don't worry...just pour it off,
then wait for it to solidify a bit before
adding the chocolate chips. Also..this mixture is poured
onto a cookie or cake pan ... no form to it...
just let it flow. I usually use an 8 x 13 cake pan...
Absolutely guaranteed to melt in your mouth...
Brazil Nut Fruit Cake(they'll beg for the recipe)
1 1/4 cup all purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
3 cups shelled whole Brazil nuts
2 cups whole pitted dates
1 cup whole glazed cherries
1/2 cup butter, softened
3/4 cup sugar
3 eggs 1 tsp. vanilla
1 tsp. almond extract
Grease an 9 x 5 inch loaf pan; line with greased wax paper.
Combine flour, baking powder, salt, nuts, dates and cherries.
Mix until nuts and fruit are well coated.
Cream butter, gradually beat in sugar.
Add eggs one at a time; beat well after each addition.
Stir in vanilla and almond extract. fold in flour mixture.
Turn batter into prepared pan;
press down well. Bake in 300 deg. oven 1 1/4 to 1 1/2 hours
or until done. Cool completely before removing from pan.
You have a very delicious fruitcake that slices well...
use very sharp knife.