Wild Rice Turkey Soup
1 cup uncooked wild rice 1/2 cup all-purpose flour
7 cups chicken broth, divided 1/2 teaspoon salt
1/2 pound sliced fresh mushrooms 1/2 teaspoon ground mustard
1 medium onion, chopped 1/2 teaspoon poultry season-
1 celery rib, chopped ing
1/4 cup butter, cubed 1/4 teaspoon pepper
4 cups cubed cooked turkey 2 cups half-and-half cream
In a large saucepan, bring the rice and 3 cups broth to a boil. reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil). 8 servings
Party Cheese Bread
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, thinly sliced
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into l inch slices to within 1/2 inch of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle buter mixture over bread. Wrap loaf in foil; place on a baking sheet. Bake at 350º for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
Green Bean and Walnut Salad
3 pounds fresh green beans
3/4 cup walnuts
1/3 cup dried cranberries
Dressing:
6 tablespoons each olive oil and red vinegar
3 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
Cook green beans in boiling water for 4-7 minutes or until crisp-tender; drain. Combine walnuts, cranberries and beans. Whisk olive oil and vinegar together. Stir in garlic salt and pepper; toss with green bean mixture. Refrigerate until serving. Makes 12 servings.
