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Combine all ingredients (except cheese & half & half) in 3 quart saucepan or Dutch oven. Simmer about 20-30 minutes. Turn off heat and gently pour in half in half.
Note: RLNF made this recipe using Quick Cook Wild Rice & fat free half & half & cut the shredded cheese portion to 1 Cup with good results.
Submitted by Nicole Good, Grade 10, RLHS
Melt butter in large skillet. Sauté mushrooms and vegetables until tender. Stir in seasonings, sour cream and soup until combined. Put wild rice and chicken (or turkey) in a greased 3 qt casserole dish or 9 x 13 pan. Pour vegetable/sour cream mixture over the top of rice and mix until combined. Bake, covered, in 350 degree oven for approximately 35 to 40 min. Uncover and bake another 15 min.
Makes 16- 4" pancakes & 2 cups topping.
Preheat oven to 375 degrees. Mix 1/2 C. shredded parmesan with spices in a small bowl. Mix Bannock Mix with water according to package directions. When soft dough forms add cheese & spices & pressw into a 9-10" baking pan. Sprinkle remaining cheese & some dried parsley on top of dough. Bake for 20-35 minutes, until top is light gold & crisp. Serve warm with butter or float pieces of cooked bannock as "dumplings" in cooked soup or stews. Great with spaghetti!
Rinse rice in hot water.
Prepare rice with broth adding extra water as needed.
Sauté celery, onion and mushrooms in butter until tender, approximately 2 1/2 - 3 minutes.
Combine rice, vegetables, seasonings and stuffing cubes. Add more chicken broth if needed to moisten bread cubes. This will stuff a ten-pound turkey.
Also makes a wonderful side dish.
Rinse rice thoroughly. Prepare rice using broth. Sauté all vegetables and mushrooms in butter until tender. Combine with rice. Sprinkle toasted almonds over rice and serve. Serves 5 to 6.
Rinse fruit and pat dry. In a medium saucepan combine berries, sugar, salt, lime juice & zest.
Cook over medium heat until it reaches a low boil. Stir constantly. Mash fruit up using an immersion blender or potato masher. (I used a masher as I like my jam chunky). Allow to simmer for 25-30 minutes. Ladle into sterilized 8 oz jars and cover. with clean lids & bands. Process in a water bath for 10 minutes. You can also keep this jam in the fridge without water bath processing, but be sure to consume within 14 days.
Makes 2- 8 oz jars or 1 pint.
Combine all ingredients in a medium saucepan. Cook and stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, until syrup reaches temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until color lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. Makes 20 to 25 pieces.
Heat 1 Tbsp. olive oil in 6 qt. stock pot. Add onion, celery, poultry seasoning, ginger & garlic. Cover & lightly sweat. Add chicken breasts whole & saute all until fragrant, about 5 minutes. Add chicken stock, bay leaves, sweet potato and simmer for 2 hours covered. Remove chicken breasts, shred with two forks & add back to pot. Add frozen corn & wild rice. bring back to low boil, heat through. Check potato chunks. When they are fork tender, soup is done.Turn off heat & add 1 cup of almond milk with 1 Tbsp of flour whisked in for a light creamy flavor, if desired. Season with salt & pepper to taste. Remove bay leaves before serving. This soup is even better the next day!
Note: We also tried this soup adding a diced red potato (1" chunks) & it came out really good too, so you can be creative with your veggies you add & still get good results!