6 T. margarine or butter 1/3 c. minced ham
1 T. minced onion 3 T. chopped slivered almonds
1/2 c. flour 1/2 t. salt
3 c. chicken broth 1 c. half and half
2 c. cooked wild rice 2 T. dry sherry (optional)
1/2 c. finely grated carrots snipped fresh parsley or chives
In a large saucepan, melt margarine; saute onion until tender. Blend in flour, gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives. Amount: 6 cups.
TIP: One-half cup uncooked wild rice = 1 1/2 to 2 cups, cooked.
4 eggs, well beaten 2 t. baking powder
2 c. sugar 1 t. baking soda
1 c. vegetable oil 2 t. cinnamon
1 can (15 oz.) pumpkin 3/4 t. salt
2 c. all-purpose flour 1/2 c. raisins or chopped nuts (optional)
Heat oven to 350 degrees. Combine eggs, sugar, oil and pumpkin; beat until well blended. Stir dry ingredients together, then stire into pumpkin mixture. Add raisins or nuts (optional). Pour into greased 15 x 10 x 1 in. pan. Bake 25 to 35 minutes. Cool. Spread with Frosting (recipe below); cut into bars. Make 2 to 2 1/2 dozen.
Frosting:
3 oz. cream cheese, softened 1 t. vanilla
6 T. margarine, softened 2 c. powdered sugar
1 T. milk
Beat cream cheese, margarine, milk and vanilla until fluffy. Gradually add sugar, blending until smooth. ***Pumpkin bars keep well in the freezer.
Makes 6-8 servings
2 cups cooked wild rice (1/2 c. uncooked)
4 cups cubed, cooked chicken
1 can (8 oz.) pineapple chunks OR tidbits, drained & juice reserved
1/3 cup Craisins OR golden raisins
1/4 cup thinly sliced celery
2 T. sliced green onion
1/2 cup slivered almonds, toasted
1 cup mayo
1 T. prepared mustard
1 T. pineapple juice
3/4 tsp. curry powder
1/8 tsp. salt
1 angel food cake, baked and cooled
2 (8 oz.) packages of cream cheese, softened
1 c. white sugar
1 (8 oz) container of frozen whipped topping, thawed
1 quart fresh stawberries, sliced
1 (18 oz.) jar of strawberry glaze*
Crumble the cake into a 9x13 baking dish. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
*If you cannot find strawberry glaze, I warmed strawberry jom in the microwave for 20 seconds, added some water and blended it until smooth.
2 cups mayo 1 onion, diced
1/4 cup vinegar 1 green pepper, diced
1/2 cup sugar 4 carrots, shredded
1 can sweetened condensed milk Pasta: I use 3/4 bag of shells and 3/4 bag of spirals
1 tsp salt
1/4 tsp pepper
Cook the pasta per package directions. Combine the remaining ingredients in a large bowl. Drain pasta and allow to cool slightly. Toss with mayo mixture. Chill for at least three hours, overnight is best.