Li 12 b: :ai isl ICi mi .ai Sty€a£e CHICKEN BREAST WITH MICHIGAN DRIED CHERRY SAUCE 'A cup all-purpose flour l A teaspoon salt 4 (4-ounce) skinned, boned chicken breast halves Vegetable cooking spray 1 tablespoon margarine 'A cup cranberry juice cocktail 'A cup ruby port or other sweet red wine 3 tablespoons brown sugar 'A teaspoon dried whole tarra gon 'A cup dried tart cherries 1 tablespoon balsamic vinegar 1 tablespoon cornstarch 2 tablespoons water Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat chick en with flour. Coat a large skillet with cooking spray. Add marga rine, and place over medium heat until margarine melts. Add chicken, and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm. Add cranberry juice, wine, brown sugar, tarra gon, dried cherries, and vinegar to skillet. Bring to a boil, and simmer, covered, 5 minutes. Combine cornstarch and 2 table spoons water; stir well, and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken. Makes 4 servings. Cooking Light Magazine TRADITIONAL WILD RICE SIDEDISH 3 A cup chopped onion V* cup chopped celery 2 cups sliced fresh mushrooms 2 tablespoons butter l A cup sherry Vi teaspoon salt 'A teaspoon pepper 6 cups cooked wild rice In skillet, saute vegetables in butter; add sherry, salt, pepper, and wild rice. Cook until liquid is (SjFeaturef/y^ecipe Is meal planning driving you “wild?” The Rice Council can help. To receive your free copy of our new “Minnesota Cultivat ed Wild Rice Recipes and An swers to Often Asked ?’s” send a self-addressed-stamped-en velope to: Minnesota Cultivat ed Wild Rice Council, 4630 Churchill Street, Suite 1, St. Paul, MN 55126. WILD MEXICAN CASSEROLE 3 cups cooked wild rice 1 cup shredded mild cheddar cheese 1 can (16-ounce) kidney beans, drained 1 pound ground chuck, cooked and drained 2 cups salsa 1 box (9-ounce) frozen com, thawed and drained 1 cup shredded mozzarella cheese Vi cup shredded mild cheddar cheese Tortilla chips, optional 1 cup sour cream, optional Preheat oven to 350 degrees. In a 3-quart casserole, layer in gredients. Bake, uncovered, 45 minutes. Serve with tortilla chips and sour cream if desired. Makes 6 servings. Note: may be assembled the night before and refrigerated up to 24 hours prior to baking. <S/i <&Zice evaporated and wild rice is heated through. Makes 6-8 serv ings. Cooking Light Magazine CHEESE WITH RICE 6 tablespoons rice Vi cup thick tomato sauce 2 cups meat stock l A cup grated cheese Cook rice in meat stock until tender. Add tomato sauce and cheese. Mix well. Heat thorough ly. Serve hot. Makes 4 servings. Vanessa Greider Lycoming County Alternate Dairy Princess CHICKEN RICE BAKE 1 can condensed cream of chicken soup 1 can condensed cream of mushroom soup 1 cup milk 1 envelope onion soup mix 1 (3-ounce) can mushrooms (undrained) 1 cup regular rice (uncooked) 1 (10-ounce) package frozen peas and carrots, thawed 2'A- to 3-ounce chicken, cut up and cooked In a bowl, stir together mush room soup, chicken soup, milk, dry onion soup mix, and un drained mushrooms. Reserve 1 cup of soup mixture and. set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture. Spoon rice and soup mixture into 9x13-inch bak ing dish. Arrange chicken pieces on top. Pour reserved soup over chicken. May sprinkle with pa prika. Cover with foil. Bake at 375 degrees for 1 hour. Do not add water to soup. Vanessa Greider Lycoming County Alternate Dairy Princess * { , c;A Spice up your menu with Wild Mexican Casserole. This color ful, lively dish is sure to satisfy! WILD RICE PECAN WAFFLES 1 cup all-purpose flour 1 teaspoon baking powder Vi teaspoon salt 2 eggs, separated Vi cup milk 'A cup vegetable oil IVi cups cooked wild rice Vi cup chopped pecans In a bowl, combine the flour, baking powder, and salt. In a mixing bowl, beat egg yolks, milk and oil; stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans. Bake in a preheated greased waffle iron according to manu facturer’s directions until golden brown. Makes 5-6 waffles. Vera Jane Newswanger Morgantown ONION RICE CASSEROLE Vi cup long grain rice Vi cup butter 2 pounds onion (about 8 thinly sliced) Vi teaspoon salt and little pep per 'A cup light cream or milk V* cup grated cheese 1 tablespoon minced parsley Add rice to boiling water (salt ed) and boil only 5 minutes. Drain; melt butter and sliced on ions, stirring to butter. Stir in rice, salt, pepper. Put in casse role, cover and bake at 300 de grees for 1 hour and IS minutes. Before serving, stir in the milk and cheese. Sprinkle with pars ley. Makes 6 servings. QUICK RICE CASSEROLE 2 cups cooked rice (or Vi cup rice before cooking) 2 teaspoons minced onion 1 lO'/i-ounce can cream of mushroom soup Vi cup water Vt cup chopped parsley Vi cup grated American cheese Combine rice, onion, soup, water, and parsley; mix well. Pour into a greased 1-quart cas serole. Sprinkle with cheese. Bake for IS minutes at 350 de grees. Garnish with parsley, if de sired. Makes 6 servings. -/ RICE BRAN BUTTERMILK PANCAKES 1 cup rice flour or all-purpose flour V* cup rice bran 1 tablespoon sugar 1 teaspoon baking powder Vi teaspoon baking soda VA cups low-fat buttermilk 3 egg whites, beaten Vegetable cooking spray Fresh fruit or reduced-calorie syrup (optional) Sift together flour, bran, sugar, baking powder, and baking soda into large bowl. Combine butter milk and egg whites in small bowl; add to flour mixture. Stir until smooth. Pour Vt cup batter onto hot griddle coated with cooking spray. Cook over medi um heat until bubbles form on top and underside is lightly browned. Turn to brown other side. Serve with fresh fruit or syrup. Makes about ten 4-inch pancakes. Variation; For cinnamon pan cakes, add 1 teaspoon ground cinnamon to dry ingredients. Dress up a plain chicken breast with a coat of dried cherry sauce accompanied by the always delicious side dish of wild rice with mushrooms. This recipe highlights the dried tart cherries in a rich sauce of port and cran berry juice and takes the ever popular chicken breast to new heights. The nutty, smokey flavor of wild rice, pre pared in a traditional recipe, acts as the perfect comple ment. BAKED EGGS WITH RICE AND CHEESE SAUCE Vi cup finely chopped green pepper 1 cup sliced fresh mushrooms for 1 can 4 oz sliced mush rooms, drained Vi cup plus 2 T butter, divided 3 tablespoons all-purpose flour 1 teaspoon salt Vs teaspoon pepper 2 cups milk 1 cup (4 oz) shredded cheddar cheese 1 tablespoon chopped chives 3 cups cooked rice 8 eggs 1 cup crushed saltines (about 30 crackers) In a skillet, cook green pepper and mushrooms in V* cup butter until tender; blend in flour, salt and pepper. Cook, stirring until mixture is bubbly. Add milk; bring to a boil, stirring con stantly. Cook until mixture is smooth and thickened. Remove from heat; stir in cheese and chives. Combine 2 cups sauce with cooked rice. Spread rice mixture evenly in a greased 13x9x2-inch baking dish. Make 8 indentations in the mixture with the back of a spoon. Break one egg into each indentation. Pour remaining sauce over mixture. Melt remaining butter; combine with crushed saltines. Sprinkle over rice mixture. Bake at 350 degrees for 25-30 minutes or until eggs are cooked to desired done ness. Makes 6 to 8 servings. Dale Smith Lancaster Co. Dairy Promotion Committee Betty Biehl Mertztown Betty Biehl Mertztown If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week before the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. September 27 National Honey Month October 4 National Pork Month 11 National Veal Month 18 Autumn Flavors ’SPtecipe < -(9opics RICE AMBROSIA 2 cups cooked rice, chilled 1 can (20-ounce) pineapple chunks, or tidbits, drained Vi cup chopped maraschino cherries Vi cup slivered almonds, toast ed 1 cup marshmallow creme 1 cup whipping cream, divided In a bowl, combine rice, pine apple, cherries and almonds. Combine marshmallow creme and 2 tablespoons whipping cream; mix until well blended. Whip remaining cream until stiff; fold into marshmallow mixture. Fold marshmallow mixture into rice mixture. Chill. Makes 8 serv ings. This is a good way to use left over rice. Dale Smith Lancaster Co. Dairy Promotion Committee CRAB RICE PRIMAVERA IVi cups frozen vegetable blend (broccoli, red pepper, on ions and mushrooms) Vi cup water V/i cups milk Vkup grated Parmesan cheese 2 tablespoons butter 1 teaspoon dried basil Vi teaspoon garlic powder 3 A pound flaked imitation crab meat VA cups uncooked instant rice In a large saucepan, bring veg etables and water to a boil. Re duce heat; cover and simmer for 3 minutes. Stir in milk, Parmesan cheese, butter, basil, garlic pow der, and crab. Bring to a boil. Stir in rice. Remove from the heat; (Turn to Page B 13)
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