Creamy Wild Rice
and Mushroom Soup
1 ounce dried mushrooms
6 cups chicken broth, divided
3 tablespoons extra-virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons fresh sage, chopped
Salt and pepper to taste
1 box Uncle Ben’s long grain and wild rice mix
12 ounces white mushrooms, sliced
2 skinless, boneless chicken breast halves
1⁄2 cup heavy cream
Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped.
In a large pot, heat the olive oil over medium high heat. Add the carrots, onion, and sage. Cook, stirring, until crisp tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute. Season with salt and pepper.
Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season again with salt and pepper and simmer for about 5 minutes.
Makes 6 servings.
Chocolate Chip Cookies
11⁄2 sticks butter
1 cup light brown sugar, packed
1⁄2 cup granulated sugar
1 tablespoon vanilla extract
21⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
11⁄2 cups chocolate chips
Chopped pecans (optional)
Cream butter with both sugars and vanilla. Add eggs, and beat well. Combine flour, soda and salt. Add to mixture. Stir in chocolate chips. Add chopped pecans, if desired. Bake at 350 degrees for about 8 minutes on an ungreased cookie sheet until lightly brown.
Red Beans and Rice
1 pound dry red beans or 3 cans light red kidney beans
1 meaty ham bone (optional)
2 onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
Salt and pepper
1 pinch sugar
1 bay leaf
2 pounds smoked sausage, cut into bite-sized pieces
2 tablespoons dried parsley
Cooked white rice
If using dried beans, soak beans overnight and rinse. Cover with water in large pot with meaty ham bone. Add onion, pepper, celery, garlic, salt, pepper, sugar and bay leaf.
While beans are cooking, fry sliced sausage. When beans are tender, add sausage. Simmer until desired consistency reached. Remove bay leaf, add parsley and serve over rice.
If using canned beans, sauté onion, bell pepper, celery and garlic in pot. Fry sausage in separate skillet. Add beans, sausage, sugar, and bay leaf to pot. Simmer until desired consistency reached. Remove bay leaf, add parsley and serve over rice.
Makes 6 servings.
Sun-Dried Tomato Dip
1⁄4 cup sun-dried tomatoes in oil, drained and chopped
1 (8-ounce) block cream cheese, softened
1⁄2 cup sour cream
1⁄2 cup mayonnaise
10 dashes Tabasco hot red pepper sauce
1 teaspoon salt
3⁄4 teaspoon freshly ground black pepper
2 scallions., white and green parts, thinly sliced
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add most of the scallions and pulse twice. Top with a few chopped scallions for garnish. Serve at room temperature.
Bonnie’s Mac and Cheese
16 ounces elbow macaroni
1 stick butter
10 ounces evaporated milk
4 eggs, beaten
11⁄2 teaspoons dry mustard
8 ounces sharp Cheddar cheese, shredded
8 ounces mild Cheddar cheese, shredded
Cook and drain noodles. Mix remaining ingredients and add to hot noodles. Stir until cheese is melted. Serve warm.
Makes 8 servings.
1 can chunk light tuna in water, well-drained
1 egg, lightly beaten
3⁄4 of a sleeve of crackers, crushed
Oregano to taste
Garlic powder to taste
1⁄4 cup cooking oil
Combine tuna, egg, most of the crackers, oregano and garlic powder and form into 5 patties. Press remaining crackers into patties. Cook patties over medium-high heat in oil until browned on both sides, about 3 minutes each side. Drain on paper towels.
NEMS Daily Journal