Wild Rice Stuffing November 20, 2007

3/4 c uncooked wild rice

1/4 c butter

1/3 c finely chopped onion

1/3 c finely chopped celery

2 1/2 c toasted bread cubes

1 tbsp snipped parsley

3/4 tsp poultry seasoning

1/4 tsp salt

dash pepper

1 c chicken broth

1 egg, beaten

Cook rice in salted water (3 c water,  3/4 tsp salt) following the basic method.  Melt butter in large skillet; saute onion and celery until onion is tender.  Stir in cooked rice, bread cubes, parsley, poultry seasoning, salt and pepper.  Gently stir in broth and egg.  Spoon into buttered 1 1/2 quart casserole dish.  Bake, covered, in a preheated 350 degree oven for 20 minutes; uncover and bake 10 minutes longer. 

Baked Brown Rice December 30, 2006

1 1/3 c brown rice

2 1/3 c water

2 tbsp butter (optional)

Rinse rice, boil water, and heat oven to 375 degrees.

Put rice in oven safe dish, add butter.  Add boiling water and cover dish.  Place in preheated oven and bake for 50 minutes.  Let sit 10 minutes before fluffing and serving.

Party Potatoes August 19, 2006

 5 lbs potatoes

4 ounces cream cheese (or more)

8 ounces sour cream

1/3 c milk

½ – 1 tsp salt

1 tsp onion salt

1 tsp garlic salt

¼ – ½ tsp pepper

2 T butter

paprika

Peel, cube and boil potatoes until tender.  Drain.  Mash until smooth.  Blend in cream cheese, sour cream, milk, salts and pepper.  Spoon into buttered 3 qt. casserole.  Refrigerate, covered.

To reheat:  Spread top surface with butter.  Bake, uncovered, in a 350 degree oven until heated through and lightly browned (35 – 45 minutes).  Garnish with paprika. 

Freezes well.