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Wild Rice Stuffing
Fred Meyer Nutrition Centers
WILD RICE STUFFING
1 cup raw wild rice
3 cups chicken broth*
1 cup diced celery
¼ cup instant minced onion
½ cup melted butter
4 oz. can mushrooms
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon sage
¼ teaspoon thyme
Cook rice in boiling broth. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
Combine all ingredients. Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great
with any wild game!
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# Wild Rice Stuffing
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 cup raw wild rice
- 3 cups chicken broth*
- 1 cup diced celery
- 1/4 cup instant minced onion
- 1/2 cup melted butter
- 4 oz. can mushrooms
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sage
- 1/4 tsp thyme
## Instructions
1. Cook rice in boiling broth.
2. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
3. Combine all ingredients.
Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great with any wild game! -
Savory Noodles
Savory Noodles.
1/2 pound noodles 3 tablespns butter
1 minced green pepper salt pepper
1/4 pound peeled diced
fresh mushroom.
Cook noodles in boiling water until tender. and
drain. Saute green pepper and mushrooms in
butter until soft about 3 minutes. add the
noodles and seasoning and serve.
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# Savory Noodles
## Ingredients
- 1/2 pound noodles
- 1 minced green pepper
- 1/4 pound peeled, diced fresh mushrooms
- 3 tablespoons butter
- Salt and pepper
## Instructions
1. Cook noodles in boiling water until tender and drain.
2. Sauté green pepper and mushrooms in butter until soft, about 3 minutes.
3. Add the noodles and seasoning and serve. -
Russian Steak
Russian Steak -
1 lb. chopped beef. - 1/4 lb. mushrooms finely cut
1 can spaghetti. - 1 egg. slightly beaten
2 teaspoons salt. - 2 cups shredded carrots
2 " " Worcestershire sauce - 2 " boiling water.
Chop spagt. mix chop beef, 1/2 salt, egg, shape
into 12 small cakes. Dust with flour on
each side. brown mushr. in pan. Brown cakes
add boiling water the rest of salt. and
carrots. cover and simmer 20 minutes
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add W-sauce and simmer 10 more minutes.
Serve with vegetables over meat cakes and a
green salad.
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# Russian Steak
## Ingredients
- 1 lb chopped beef
- 1/4 lb mushrooms, finely cut
- 1 can spaghetti
- 1 egg, slightly beaten
- 2 tsp salt (divided)
- 2 cups shredded carrots
- 2 tsp Worcestershire sauce
- 2 cups boiling water
- Flour (for dusting)
## Instructions
1. Chop spaghetti. Mix chopped beef, 1/2 of the salt, and egg. Shape into 12 small cakes.
2. Dust cakes with flour on each side.
3. Brown mushrooms in pan.
4. Brown cakes in pan.
5. Add boiling water, the rest of the salt, and carrots. Cover and simmer 20 minutes.
6. Add Worcestershire sauce and simmer 10 more minutes.
7. Serve with vegetables over meat cakes and a green salad. -
Filet of Sole – Sheperd Hotel
Filet of sole - Sheperd Hotel.
4 slices - sole.
1 egg plant - cut in 1/4 - brush with butter
in oven for 10 minutes, scoop out mash
with butter egg chalot or onion pepper salt
fold in half - fillet - in buttered pan
Sprinkle with thin sliced mushrooms
1 Tbsp tomatoes add more shallot pepper salt
1/2 cup sherry - cook slowly
stuffing back in shells. lay fillet on each shell
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butter & flour - thicken sauce Glaze in
oven
1 egg yolk & butter
1 tbs whipped cream -
mop & return to oven -
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# Filet of Sole – Sheperd Hotel
## Ingredients
- 4 slices sole
- 1 eggplant, cut in 1/4
- Butter (for brushing and mashing)
- 1 egg
- Shallot or onion, to taste
- Pepper and salt, to taste
- Thin sliced mushrooms
- 1 Tbsp tomatoes
- 1/2 cup sherry
## Sauce
- Butter and flour (to thicken)
- 1 egg yolk and butter
- 1 Tbsp whipped cream
## Instructions
1. Cut eggplant in quarters, brush with butter, and place in oven for 10 minutes.
2. Scoop out the eggplant and mash with butter, egg, shallot or onion, pepper, and salt.
3. Fold fillets in half and place in a buttered pan.
4. Sprinkle with thin sliced mushrooms.
5. Add 1 Tbsp tomatoes; add more shallot, pepper, and salt.
6. Add 1/2 cup sherry and cook slowly.
7. Place stuffing back in eggplant shells; lay a fillet on each shell.
## Glaze
1. Make a sauce by thickening butter and flour.
2. Glaze in oven.
3. Combine 1 egg yolk and butter with 1 Tbsp whipped cream.
4. Mop over the dish and return to oven. -
Mushroom Tea / Open Face Mushroom Sandwiches / Tiny Cream Puffs Filled with Thick Cheese Sauce / Broiled Oyster Canapes
• mushroom tea
(If near-by woods provide you with strange mushrooms and toadstools arrange them with
moss and ferns for a centerpiece.)
Open Face Mushroom Sandwiches
(Combine by white sauce method. 3 tablespoons butter. 3 tablespoons flour. 3/4 cup mushroom
liquor. salt. pepper. 1 1/2 teaspoons lemon juice. 1/4 teaspoon Worcestershire sauce. Spread
on buttered rounds of bread and top with a canned mushroom button.)
Tiny *Cream Puffs Filled with Thick Cheese Sauce
Broiled Oyster Canapes
(Dip small oysters in melted butter. sprinkle with salt and pepper. place on rounds of bread.
top with a shake of cocktail sauce and broil. Serve at once.)
Candies Tea Assorted Nuts
*Recipe from the American Home Basic File
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# Mushroom Tea Menu
## Open Face Mushroom Sandwiches
### Ingredients
- 3 Tbsp butter
- 3 Tbsp flour
- 3/4 cup mushroom liquor
- Salt
- Pepper
- 1 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
- Buttered rounds of bread
- Canned mushroom buttons
### Instructions
1. Combine by white sauce method: butter, flour, mushroom liquor, salt, pepper, lemon juice, and Worcestershire sauce.
2. Spread on buttered rounds of bread and top with a canned mushroom button.
## Tiny Cream Puffs Filled with Thick Cheese Sauce
*Recipe from the American Home Basic File*
## Broiled Oyster Canapes
### Instructions
1. Dip small oysters in melted butter.
2. Sprinkle with salt and pepper.
3. Place on rounds of bread.
4. Top with a shake of cocktail sauce and broil.
5. Serve at once.
## Also Served
- Candies
- Tea
- Assorted Nuts -
Tater Tot Casserole
Tator Tot Recipe O
2 lb ground beef
1 chopped onion
1 c. mushrooms
1 C Cream Chicken
1 C. cream celery
1 Can Chicken rice or gumbo
V g 1 Box tater tot
1 box frz'n Birds eye peas
Bake 350 1 h..
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# Tater Tot Casserole
## Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 1 cup mushrooms, sliced or chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can chicken with rice soup (or chicken gumbo soup)
- 1 bag frozen tater tots (32 oz)
- 1 box frozen Birds Eye peas
## Instructions (Inferred)
1. Brown ground beef and chopped onion together in a skillet. Drain excess fat.
2. Stir in mushrooms and cook 2–3 minutes until softened.
3. Add cream of chicken soup, cream of celery soup, and chicken with rice (or gumbo) soup. Mix well.
4. Pour mixture into a greased 9×13 baking dish.
5. Stir in frozen peas.
6. Arrange tater tots in a single layer over the top.
7. Bake at 350°F for 1 hour, or until tater tots are golden brown and casserole is bubbling. -
Creamy Green Bean & Golden Onion Bake
Creamy Green Bean &
Golden Onion Bake
2½ pounds green beans, trimmed and
each cut diagonally in thirds
1 tablespoon olive oil
2 medium onions, each cut into quarters
and thinly sliced
1 tablespoon margarine or butter
2 medium celery stalks, finely chopped
1 package (12 ounces) sliced mushrooms
1 can (14½ ounces) chicken broth
(1¾ cups)
1 cup nonfat (skim) milk
2 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon ground black pepper
1. In 5- to 6-quart saucepot, heat
3 quarts water to boiling. Add green
beans and cook 10 minutes or until
tender. Drain beans; return to
saucepot.
2. Meanwhile, in nonstick 12-inch
skillet, heat oil over medium heat
until hot. Add onions and cook,
covered, 20 minutes or until tender
and golden, stirring occasionally.
Transfer onions to small bowl; set
aside.
other side
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3. In same skillet, melt margarine
over medium-high heat. Add celery
and cook 5 minutes, stirring occa-
sionally. Add mushrooms and cook
13 to 15 minutes or until tender and
golden, stirring occasionally.
4. In medium bowl, whisk broth,
milk, cornstarch, salt, thyme, and
pepper until blended. Stir cornstarch
mixture into vegetables in skillet
and heat to boiling. Boil 1 minute,
stirring.
5. Add mushroom sauce and half of
caramelized onions to beans in sauce-
pot and toss until evenly mixed.
Transfer mixture to shallow 2½-quart
glass or ceramic baking dish; scatter
remaining onions on top. If not bak-
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# Creamy Green Bean & Golden Onion Bake
## Ingredients
- 2 1/2 pounds green beans, trimmed and each cut diagonally in thirds
- 1 Tbsp olive oil
- 2 medium onions, each cut into quarters and thinly sliced
- 1 Tbsp margarine or butter
- 2 medium celery stalks, finely chopped
- 1 package (12 ounces) sliced mushrooms
- 1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
- 1 cup nonfat (skim) milk
- 2 Tbsp cornstarch
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
## Instructions
1. In 5- to 6-quart saucepot, heat 3 quarts water to boiling. Add green beans and cook 10 minutes or until tender. Drain beans; return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook, covered, 20 minutes or until tender and golden, stirring occasionally. Transfer onions to small bowl; set aside.
3. In same skillet, melt margarine over medium-high heat. Add celery and cook 5 minutes, stirring occasionally. Add mushrooms and cook 13 to 15 minutes or until tender and golden, stirring occasionally.
4. In medium bowl, whisk broth, milk, cornstarch, salt, thyme, and pepper until blended. Stir cornstarch mixture into vegetables in skillet and heat to boiling. Boil 1 minute, stirring.
5. Add mushroom sauce and half of caramelized onions to beans in saucepot and toss until evenly mixed. Transfer mixture to shallow 2 1/2-quart glass or ceramic baking dish; scatter remaining onions on top. If not bak- [recipe card ends here] -
Barley and Mushroom Casserole
Barley + Mushroom Casserole (over)
Barley and Mushroom Casserole
1 small onion, coarsely chopped
½ stick butter or margarine (¼ cup)
½ pound, approximately, fresh
mushrooms, sliced
1 cup pearl barley, medium
1 pint rich chicken stock
½ teaspoon salt
Saute onion and mushrooms in
butter until the mushrooms have
given off most of their moisture.
Excellent. Doubled, for
12, is plenty
Add barley and saute, stirring, for a
few minutes, until barley browns
slightly. Add stock and salt. Pour
into a casserole, cover closely and
bake at 350 degrees for about 1¾
hours, or until barley is tender. It
may be necessary to add some liquid
(either more chicken stock or water)
from time to time, so look in on it
every half hour, stir and add liquid
as needed. Serves 6, generously
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# Barley and Mushroom Casserole
## Ingredients
- 1 small onion, coarsely chopped
- 1/2 stick butter or margarine (1/4 cup)
- 1/2 pound, approximately, fresh mushrooms, sliced
- 1 cup pearl barley, medium
- 1 pint rich chicken stock
- 1/2 tsp salt
## Instructions
1. Saute onion and mushrooms in butter until the mushrooms have given off most of their moisture.
2. Add barley and saute, stirring, for a few minutes, until barley browns slightly.
3. Add stock and salt.
4. Pour into a casserole, cover closely and bake at 350 degrees for about 1 3/4 hours, or until barley is tender.
5. It may be necessary to add some liquid (either more chicken stock or water) from time to time, so look in on it every half hour, stir and add liquid as needed.
6. Serves 6 generously. -
Barley
Barley
Melt 1/4 lb. butter in skillet
Add 1 3/4 c. quick barley. Stir until
golden brown. Add 1 large
onion chopped not too fine. 1 Cup
mushrooms (2-3oz cans stems &
pieces) Add 4 cups boiling water
in which 6 Chicken bullion
cubes are dissolved. Bake
covered 1 hr @ 325 degrees
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms (2–3 oz cans, stems & pieces)
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to skillet.
5. Bake covered for 1 hour at 325 degrees. -
Teriyaki Beef Pot Roast
Tereyaki Beef Pat Roast
3-4 lbs. beef pat roast salad oil
1/4 cup hot water
1/2 tsp. ginger
1 clove garlic (optional) minced
3 tbs. soy sauce
2 med. sized onions
1 can mushrooms
1 " water chestnuts
corn starch to thicken
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Brown beef pat roast in hot oil
in heavy pan. Cover with hot water,
ginger, garlic, soy sauce, onions, water
chestnuts & mushrooms. Cover, simmer
slowly 2 to 2 1/2 hrs. or until meat is tender.
Add extra hot water as needed.
Thicken with cornstarch. Serve hot
with hot fluffy rice.
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# Teriyaki Beef Pot Roast
## Ingredients
- 3–4 lbs beef pot roast
- salad oil
- 1/4 cup hot water
- 1/2 tsp ginger
- 1 clove garlic (optional), minced
- 3 Tbsp soy sauce
- 2 medium-sized onions
- 1 can mushrooms
- 1 can water chestnuts
- cornstarch to thicken
## Instructions
1. Brown beef pot roast in hot oil in a heavy pan.
2. Cover with hot water, ginger, garlic, soy sauce, onions, water chestnuts, and mushrooms.
3. Cover and simmer slowly 2 to 2 1/2 hours, or until meat is tender.
4. Add extra hot water as needed.
5. Thicken with cornstarch.
6. Serve hot with hot fluffy rice. -
Barley
Barley —
Melt 1/4 # butter in skillet
Add 1 3/4 c quick barley.
Stir until golden brown
add 1 large onion chopped
not too fine, 1 cup mushrooms
Add 4c boiling water in which
6 chicken bouillon cubes are
dissolved. Bake covered, 1hr.
at 325 deg.
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in a skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to the skillet.
5. Bake covered at 325°F for 1 hour. -
Cheese Broccoli Soup
Cheese Broccoli Soup
2 tbsp Chopped Onion
2 tbsp melted butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 c milk
1 c sliced mushrooms
1-2 c grated Cheese
2 Chicken Bouillon Cubes
1 10 oz pkg Broccoli
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Cook onions & mushrooms until
Tender. Blend in flour, salt & pepper
add milk & cook, stirring
constantly until mixture comes to
a boil & is thickened. Add cheese
& stir until melted. in another pan
Dissolve Bouillon in 1½ c Boiling H2o
ADD Broccolli & cook until tender.
add Broccolli to cheese mixture, heat
to serving Temperature.
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# Cheese Broccoli Soup
## Ingredients
- 2 Tbsp chopped onion
- 2 Tbsp melted butter
- 3 Tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- 1 cup sliced mushrooms
- 1–2 cups grated cheese
- 2 chicken bouillon cubes
- 1 (10 oz) pkg broccoli
## Instructions
1. Cook onions and mushrooms in melted butter until tender.
2. Blend in flour, salt, and pepper.
3. Add milk and cook, stirring constantly, until mixture comes to a boil and is thickened.
4. Add cheese and stir until melted.
5. In another pan, dissolve bouillon cubes in 1 1/2 cups boiling water.
6. Add broccoli and cook until tender.
7. Add broccoli to cheese mixture and heat to serving temperature.