| Squirrels Moms Wild Rice Casserole 2 cups white rice (uncooked) 1 pound wild rice (uncooked) 1 lb unsalted butter 6 stalks celery, chopped 2 smallish onions, chopped (I use 2 smallish sweet onions, because I dont like the stronger flavor.. plus cutting them up is much easier!) 5 small cans sliced mushrooms salt & pepper to taste Melt 1 lb butter in large frying pan. Add celery and onion, cook until soft. If you like more celery or more onion, add it now. You can always tweak this recipe from year to year until you get the combination you really like! This is when I add salt & pepper. I usually pepper liberally from a grinder. Most of the time I dont add salt because the canned mushrooms have salt in them. Cook white rice, set aside. Wash wild rice, and then cook for 45 to 50 minutes, drain. Mix rices together. Fold all the stuff you have so far together, toss in your cans of mushrooms.. Mix it all together, until it is blended well. Get a big glass 13"x9"x3" baking dish *you'll need a big one!" or one that isnt' rusty :P and butter it well. Put in your casserole, cover with foil, and bake in oven for 40 to 45 minutes at 300 to 325. I'm sorry I dont remember which. This makes a whole bunch. It freezes well in baggies, you can add it to soups.. or just do what I do and take a fork and just stuff yourself with it. Mom used to make this every Thanksgiving, and to me, its just not thanksgiving without it. |
| Squirrels Meatball and Cabbage Casserole Tomato Sauce: 1 large onion, chopped 1 medium head cabbage, coarsely chopped (about 8 cups) 1 can (8 oz) tomato sauce 1 can (28 oz) tomatoes with liquid, cut up 1 cup water 1/4 cup lemon juice 1/3 cup raisins MEATBALLS: 1 lb lean ground beef 1/2 cup uncooked long grain rice 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. pepper Combine all the sauce ingredents in a large skillet or Dutch oven. Bring to a boil; reduce heat and simmer. Meanwhile, combine meatball ingredients; mix well. Shape into 36 balls, about 1 1/4 inch in diameter. Add to simmering sauce. Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook about 15 minutes longer or until sauce thickens. Makes 6 to 8 servings. |