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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)