A Taste of Red Lake Cookbook

We are pleased to feature a selection of recipes from The Taste of Red Lake Cookbook. Order your own beautiful 120 page copy, loaded with recipes, stories & color artwork compiled by students, friends & families of Red Lake High School.

Easy Potato Wild Rice Soup

6 strips bacon
1 small onion, chopped
2 C. washed and fully cooked Red Lake Nation Wild Rice
3 C. Chicken Stock
2 cans (10.75 oz.) Cream of Potato soup
2 C. half & half
½ C. sliced fresh mushrooms
2 C. shredded cheddar cheese

Fry bacon in a 12 inch skillet 3-4 minutes or until crisp; remove from skillet, drain and crumble. In the same skillet, sauté onion in bacon drippings until transparent, drain.

Combine all ingredients (except half & half) in 3 quart saucepan or Dutch oven. Simmer about 20-30 minutes. Turn off heat and gently pour in half in half.

Submitted by: Nicole Good, Grade 10 RLHS

Pineapple Deer Meat

1 lb fresh venison
1 tsp. fresh ground black pepper
2 Tbsp. butter or margarine
1 can (15.25 oz.) pineapple chunks in light syrup, reserve syrup
Toothpicks

Cut meat into 1” cubes, sprinkle with pepper.

Melt butter in large skillet. Add meat; cook on all sides until browned. ( I like it charred!)

Add pineapple chunks, and 4-5 Tbsp. of liquid. Simmer until reduced almost completely, Use toothpicks to serve meat and pineapple chunks.

Submitted by: Keith Lussier, Sr., Community Member

Potato Patties

5 C. instant potato flakes
½ C. flour
½ tsp. salt
½ tsp. baking powder
2 C. milk
2 Tbsp. Vegetable oil

Mix potato flakes, flour salt & baking powder slowly in a large bowl. Mix in milk with a fork until a crumbly ball forms. Press into 5 patties on a hard surface.

Heat oil in a 12” skillet. Fry patties about 5 minutes per side, flipping once when they are golden brown.

Makes 5 servings.

Tip: Make patties about the size of a hamburger, they will go perfectly with your burger!

Submitted by: Danielle Vallie, Grade 12

Mom’s Wild Rice & Chicken Casserole

1- 2 Tbsp. Butter
1 small onion, diced
½ C. celery, sliced
1 green pepper, chopped
1 can (10 ¾ oz.) cream of mushroom soup
½ C. milk
2 C. cubed cooked chicken
2 C. Red Lake Nation wild rice (any variety) prepared as directed on package
½ tsp. garlic salt
½ C. bread crumbs or crushed corn or wheat cereal flakes
1/3 C. shredded cheddar cheese

Heat oven to 350 degrees. Grease a 3 quart casserole dish.

Melt butter in large skillet. Cook & stir onion, celery, & pepper in butter until softened, about 5 minutes. Stir in mushroom soup & milk, add chicken & wild rice.

Stir well. Pour into prepared casserole dish. Cover with bread crumbs or flakes and cheese. Bake uncovered for 30 minutes or until bubbly and cheese is melted.

Submitted by: Mary Jane & Dan Schulzetenberg, General Mills American Indian Council

Wild Rice Pancakes with Apple Topping

4 eggs
1 1/4 C. buttermilk
1/2 tsp. baking soda
1 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
2 Tbsp. butter, melted
1 C. well cooked wild rice
Apple Topping
2 medium apples
1 C. butter, divided
1 C. sour cream

In large bowl, whisk buttermilk, eggs and baking soda. In separate bowl, mix flour, baking powder, salt and sugar; add to egg mixture. Whisk in butter and wild rice.

Heat griddle. Meanwhile, peel and core apples; slice. Place teaspoon of butter on griddle; fry apples on griddle until golden brown on both sides. Remove and keep warm.

Fry pancakes using remaining butter. To serve, top with sour cream and butter, apples, syrup and a side of pork sausage.

Note: For thicker pancakes, use only 2 eggs.

Recipe provided by National Pork Council

Classic Creamy Wild Rice Soup

1/2 C. finely chopped onion
6 Tbsp. butter
1/2 C. flour
4 C. chicken broth
2 C. cooked wild rice
1/2 C. grated carrots
1 C. cooked, chicken or turkey, chopped
3 Tbsp. slivered almonds
1/2 tsp. salt
1 C. half and Half
 

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly. Gradually stir in broth. Add wild rice, carrots, chicken, almonds and salt; simmer five minutes. Add half and half and heat through. Makes 6 servings.

Recipe provided by Minnesota Cultivated Wild Rice Council

Wild Rice Stuffing

1 C. Red Lake Nation wild rice (any variety)
3 C. chicken broth
1 C. diced celery
1 medium onion, diced
1 # fresh sliced mushrooms
3/4 tsp. poultry seasoning
1 tsp. parsley flakes
1/2 tsp. salt
1/3 to 1/2 pkg. dry stuffing cubes

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.

Appetizer Meatballs with Wild Rice

Meatballs:
2 # lean ground beef
1 # bulk pork sausage
1 5oz. can evaporated milk
1 1/4 C. old fashioned oatmeal
1 3/4 C. cooked Red Lake Nation wild rice (any variety)
1/2 tsp. black pepper
3/4 tsp. garlic powder
2 tsp. chili powder
2 tsp. salt
2 large eggs
1/2 C. onion, chopped

Sauce:
3 C. ketchup
1 3/4 C. brown sugar
1 1/2 tsp. liquid smoke
1 tsp. garlic powder
3/4 C. chopped onions

Mix all meatball ingredients together, shaped into one-inch balls. Place in baking pan in single layers. Combine sauce ingredients and pour over meatballs. Bake at 350 degrees for 1 hour. Makes approximately 9 dozen meatballs.

Wild Rice with Pork Sausage

1 C. Red Lake Nation wild rice (any variety)
1 C. celery, diced
1 medium onion, diced
1 C. shredded carrot
1 # seasoned pork sausage
1/4 tsp. black pepper
1/2 tsp. salt
1 10 3/4 oz. can Cream of Mushroom with Roasted Garlic soup
1 c. water (saved from vegetables)

Prepare rice using water or broth. Brown sausage and drain excess grease. Boil vegetables until tender using enough water to completely cover them. Save 1 c. of this water and drain the rest. Mix all ingredients and place in a greased 2 quart baking dish. Cover. Bake at 350 degrees for one hour. Stir and uncover last 15 minutes of baking.

*Also very good with 1/2 c. diced green pepper.

Wild Bits and Basmati Pilaf

1 1/4 C. Red Lake Nation Wild Bits and Basmati™
4 C. chicken broth OR beef broth
1/2 C. butter
1/2 C. sweet onion, chopped
1/4 C. green pepper, chopped
1/4 C. red pepper, chopped
1/2 C. carrot, grated
1 C. fresh mushrooms, sliced
1/4 C. sliced almonds, toasted

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.

Maple Caramel Wild Rice Pudding

2 C. Red Lake Nation Wild Bits & Basmati™, prepared according to package directions
2 eggs, lightly beaten
3/4 C. Red Lake Nation Maple Syrup
1 C. Sweetened Condensed Milk
1/2 C. Evaporated milk, undiluted
1/2 C. raisins
1 teas. cinnamon
Pinch of nutmeg
1/2 C. toasted pecans (optional)

Prepare rice according to package directions; drain.

Into a bowl, beat together beaten eggs and maple syrup.

Stir in milk, drained boiled rice, raisins, salt, cinnamon and nutmeg.

Pour into a crock pot set to lowest setting.

Allow to warm through, stirring occasionally and adding extra milk as needed.

Garnish with toasted pecans, a drizzle of Maple Syrup and a dusting of cinnamon sugar.

Maple Fudge

2 C Sugar, granulated
1 C. Red Lake Nation Maple Syrup
1/2 C. Heavy Cream
2 tsp. Butter
1 C. chopped nuts, optional

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.

Mexicali Wild Rice Casserole

2 C. cooked wild rice
1 can (17 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, drained
2 C.(16 oz.) mild salsa
1 C. grated Monterey jack cheese
Tortilla chips

Combine cooked wild rice with corn and chilies and spread in a lightly oiled 7x11” casserole dish. Spread salsa over this and sprinkle with cheese. Cover and bake at 350 degrees for 30 minutes. Serve with a basket of warm tortilla chips.
Serves 4 as a main dish casserole.

This is a great vegetarian dish that is low in cholesterol!

Recipe provided by Minnesota Cultivated Wild Rice Council