Wild Rice Soup
1 cup uncooked wild rice 1 can cream of mushroom soup
3 cups boiling water 2 soup cans milk
2 strips smoked bacon 1 can mushrooms plus liquid
1/4 cup sliced celery 1 teaspoon seasoned salt
1/2 cup sliced carrots Pepper to taste
Combine rice and boiling water in large saucepan. Simmer covered, 50-60 minutes. Drain off excess liquid, set aside. Fry bacon till crisp, remove bacon and saute’ onion, celery and carrots in a small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauted vegetables and wild rice. Simmer covered. 1 hour. Serves 8
Potato Frittata
4 medium potatoes, peeled, quartered and sliced
1 cup chopped onion
1 medium green pepper, chopped
1 to 2 tablespoons vegetable oil
3/4 cup diced fully cooked ham or cooked bulk pork sausage
10 eggs
1 teaspoon paprika
Salt and pepper to taste
3 slices process American cheese, cut diagonally
In a large skillet, saute the potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. In a bowl, beat eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium low heat for 10-15 minutes or until eggs are nearly set.
Broil 6 inches from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand for 5 minutes before serving. Yield: 6-8 servings
Chicken and Broccoli Roll-ups
6 boneless skinless chicken
breasts halves, pounded thin
2 tablespoons vegetable oil
6 slices Swiss cheese
6 to 12 spears fresh broccoli, blanched
Sauce:
1 cup chopped onion dried
2 tablespoons all-purpose flour
basil
1/2 cup chicken broth
1/2 cup milk
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons butter
Brown chicken breast in oil on one side. On each unbrowned side, place 1 piece of Swiss cheese and 1 to 2 spears broccoli, Roll up (secure with a toothpick if desired). Set aside.
In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk; add the basil, celery salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Place half of sauce in the bottom of greased 11” x 7” baking dish. Place chicken rolls over sauce. Cover with remaining sauce. Cover and bake at 350º for 20 minutes. Uncover and bake 10 minutes longer or until chicken is no longer pink. Yield: 6 servings.
