By Val Klemish
In September we celebrate the potato, waffles, honey, mushrooms, rice, biscuits and chicken! Let’s start with some rice recipes.
COLD RICE & SHRIMP SALAD
1 (7 oz) pkg. minute rice 1/4 c. chopped onion
1/4 c. chopped green peppers 1/4 c. chopped radishes
1/2 c. chopped sweet pickles 1 can shrimp
Prepare rice according to directions on box. Rinse the shrimp in cool water and set aside. Mix other ingredients in large bowl, then carefully fold in the shrimp.
1/2 c. sour cream 1/2 tsp. salt
1/4 c. mayonnaise 1/4 tsp. pepper
Mix well the sour cream, mayonnaise, salt and pepper and pour over the rice and shrimp mixture. Chill at least 4 hours or overnight.
John Schumacher, cookbook author and owner of the historic Schumacher Hotel and Restaurant in New Prague, MN, has commented that “wild rice is one of the few foods still harvested in the same way for thousands of years.” He states that wild rice isn’t a rice but the seed of a tall, blooming water grass that grows in the Great Lakes region and is the only cereal grain native to North America. Wild rice is more popular than ever – it is healthful (12% protein and 114 calories per 1/2 c. serving), easy to prepare and blends in with many different foods. This recipe is from Chef John Schumacher.
CHIPPEWA WILD RICE CASSEROLE
1 c. uncooked wild rice 1 bay leaf
1/2 lb. sliced mushrooms 1 tsp. Worcestershire sauce
1/2 c. sunflower seeds 3 c. chicken broth
3 Tbsp. minced shallots 1/4 c. butter
Combine wild rice, mushrooms, sunflower seeds, shallots, bay leaf and Worcestershire sauce in a 2-qt. casserole. Add broth, dot with butter, cover and bake at 325° until rice is tender and liquid is absorbed (about 1 1/2 hours). Serves 6.
WILD RICE-SAUSAGE-MUSHROOM CASSEROLE
1 lb. pork sausage 2 small cans mushrooms
2 1/2 c. condensed chicken broth 1/4 c. cornstarch
2 medium onions, chopped 1/2 c. half-and-half
2 (6 oz) pkg. long grain and Slivered almonds
Saute sausage and drain on paper towel. Saute onion in fat left in pan; add mushrooms and sausage. Cook rice according to directions on box. If both boxes are cooked together, use 4 c. water instead of 5. Mix cornstarch and half-and-half until smooth. Add chicken broth and cook until a little thickened. Combine with other ingredients and mix thoroughly. Place in a 2 – 2 1/2 qt. round casserole; top with some almonds. Bake at 350° for 25-30 minutes.
For dessert, we have this:
1 c. uncooked rice 2 c. water
1 qt. milk 3/4 c. sugar
1/4 – 1/2 tsp. almond extract 1/2 pint whipping cream
Cook rice in 2 c. water and dash of salt. Cook 14 minutes in a covered pan over medium-low heat. Add milk. Cook slowly until milk has cooked into the rice (real creamy). Stir in sugar and flavoring. Cool completely. Whip cream and fold into cooled rice. Top with Raspberry Sauce.
1 (10 oz) pkg. frozen 1/2 c. sugar
raspberries, thawed 1 Tbsp. water
2 tsp. cornstarch 1/2 tsp. almond extract
1 tsp. lemon juice
Thaw berries in saucepan. Mix cornstarch with sugar, stir in berries, add water and lemon juice. Cook until thickened. Stir in almond extract. Serve over rice. Sauce can be cooled or warm.
Thanks to the reader who sent in this zucchini recipe!
BLAIR’S ZUCCHINI LOAVES
3 lge. eggs, lightly beaten 1 1/2 c. gran. sugar
3 c. shredded zucchini (1 1/2 lbs) 3/4 c. vegetable oil
2 tsp. vanilla extract 2 c. all-purpose flour
1 c. whole wheat flour 1/2 c. wheat germ
1/4 c. nonfat dry milk powder 1 tsp. salt
1 tsp. baking soda 1 tsp. baking powder
2 tsp. ground cinnamon 1/2 tsp. ground nutmeg
1/4 tsp. ground cloves 1 c. sifted powdered sugar
1/2 tsp. vanilla extract 2 Tbsp. milk
1/4 c. chopped pecans, toasted
Combine eggs, sugar, zucchini, oil and vanilla extract, stirring well. Combine flours, milk powder, salt, soda and spices, stirring well. Add zucchini mixture, stirring just until blended. Spoon batter evenly into 2 greased and floured 8x4x2 1/2” loaf pans. Bake at 350° for 45-50 minutes or until wooden pick inserted in center comes out clean. Cool pans on wire rack 10 minutes; remove from pans and cool completely on wire rack. Combine powdered sugar, 1/2 tsp. vanilla and milk, stirring until smooth. Drizzle evenly over loaves; sprinkle with pecans. Makes 2 loaves. (These loaves may be frozen up to one month; drizzle with glaze after thawing.)