Name: Wild Rice with Carrots and Mushrooms
Ingredients: 2.5 cup Chicken Broth; 1 cup Wild Rice (Rinse in Cool Water); 6 slices Bacon; 1 Onion (Chopped); 2 Carrot (Diced); 1/4 pound Mushroom (Finely Diced); 1/2 tsp Thyme; 1/2 tsp Marjoram; 1/2 tsp Ground Pepper; 1.5 tbsp Butter

Wild Rice with Carrots and Mushrooms

Course

Dinner

Servings

Ingredients

2.5 cup Chicken Broth
1 cup Wild Rice Rinse in Cool Water
6 slices bacon
1 Onion Chopped
2 Carrot Diced
1/4 pound Mushroom Finely Diced
1/2 tsp Thyme
1/2 tsp Marjoram
1/2 tsp Ground Pepper
1.5 tbsp Butter

Course

Dinner

Servings

Ingredients

2.5 cup Chicken Broth
1 cup Wild Rice Rinse in Cool Water
6 slices bacon
1 Onion Chopped
2 Carrot Diced
1/4 pound Mushroom Finely Diced
1/2 tsp Thyme
1/2 tsp Marjoram
1/2 tsp Ground Pepper
1.5 tbsp Butter

Instructions

Bring broth to a boil and add wild rice.
Bring to a boil again and put low flame and cover
Cook until just tender, 35-40 minutes. Do not drain.
Fry bacon and remove all but 3 tablespoons bacon drippings (if there aren't enough, add butter).
Saute carrots and onion until carrots are just tender, about 4 minutes. Add mushrooms and seasonings.
Mix rice, vegetables and bacon.
Bake in a buttered casserole dish at 350 for 25 minutes.
Dot rice with butter, mix and serve.

Bruschetta – Sonny Bono’s (Marilyn’s Recipe)

Bruschetta - Sonny Bono's (Marilyn's Recipe)

Servings

Ingredients

Garlic Butter

1 cup Parsley Leaves (Loosely packed, flat leaves, chopped fine)
1/2 cup Unsalted Butter or margarine, at room temp
1.5 tsp garlic minced
1/2 tsp Salt
1/4 tsp Ground Pepper
2 long loaves Italian Bread
1/2 cup Grated Parmesan Cheese

Tomato Topping

3.5 cups Tomatoes diced, and ripe
1.5 tsp garlic minced
1 tbsp Basil finely chopped and fresh
1/3 cup olive oil
1 tsp Salt
1/2 tsp Ground Pepper

Servings

Ingredients

Garlic Butter

1 cup Parsley Leaves (Loosely packed, flat leaves, chopped fine)
1/2 cup Unsalted Butter or margarine, at room temp
1.5 tsp garlic minced
1/2 tsp Salt
1/4 tsp Ground Pepper
2 long loaves Italian Bread
1/2 cup Grated Parmesan Cheese

Tomato Topping

3.5 cups Tomatoes diced, and ripe
1.5 tsp garlic minced
1 tbsp Basil finely chopped and fresh
1/3 cup olive oil
1 tsp Salt
1/2 tsp Ground Pepper

Instructions

Heat over to 450
Mix all garlic butter ingredients in a small bowl until well blended
Spread on cut sides of bread
Sprinkle grated cheese out on waxed paper
Press buttered sides of bread into cheese
Tap gently to remove excess
Place bread in pan, and bake until lightly browned
While bread bakes, mix tomato topping ingredients in a saucepan
Stir over medium heat just until simmering
Spoon over bread

Asparagus, Leek and New Potato Chowder

Servings

Ingredients

3 tbsp Unsalted Butter
2 Leeks
1 lb Red Potatoes
6 cups Chicken Stock Or Canned Low Sodium Broth
Salt
1 tsp Tarragon Finely chopped fresh or 1/2 tsp dried
2 lb Asparagus
1/2 cup Heavy Cream
Ground Pepper Fresh pepper
1/4 cup Fresh Parsley

Servings

Ingredients

3 tbsp Unsalted Butter
2 Leeks
1 lb Red Potatoes
6 cups Chicken Stock Or Canned Low Sodium Broth
Salt
1 tsp Tarragon Finely chopped fresh or 1/2 tsp dried
2 lb Asparagus
1/2 cup Heavy Cream
Ground Pepper Fresh pepper
1/4 cup Fresh Parsley

Instructions

Prepare Vegetables

Leeks - white parts online, halved lengthwise and thinly sliced crosswise
Potatoes - do not peel and cut into 1/3 inch pieces
Asparagus - trim, peel and cut into 1/2 pieces
Parsley - finely chop

Melt the butter in a large saucepan
Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
Add the cream and puree until smooth
Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper

Serving

Chowder can be refrigerated for up to 1 day
Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey