Cilantro Rice

 Cilantro Rice 

1 1/2 c. White Rice

3 1/2 c. Chicken Broth 

1 T. Cilantro 

1 T. Chives 

1/2 juice from 1 lime 

Heat liquid in a heavy saucepan. When it comes to a boil, add rice and stir.  Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stor in herbs and line juice. 

Freezes well , lay flat in a zip lock bag.

PEANUT BUTTER FUDGE

5 c. sugar
1 12 oz. evaporated milk
8 T. unsalted butter, divided (* sometimes I just put whole stick in at beginning and don't divide/add additional 2 T. later)
(7-oz.) jet-puffed marshmallow creme
18 oz. crunchy peanut butter (They have downsized Peanut butter to 16 oz. so just estimate 2 more ounces)
2 T. creamy peanut butter

Grease an 8 x 8 and 9 x 13 pan. Put sugar, milk and 4 T. butter into a pan. Stir until combined, and sugar has dissolved. Boil sugar, milk, and butter over medium heat for about 7 minutes, or until the soft ball stage. ( That means get a coffee cup of ice water and at 7 minutes drizzle hot syrup into the mug. If it forms a nice soft ball, it's done!) Remove from heat, add peanut butter,marshmallow, and  4 T. butter. Stir until blended. Pour into pans and cool.

Note: I have never made this fudge and it didn't turn out. It's really reliable recipe. You don't have to check the weather before you cook! Those recipes scare me. It makes a lot. Makes an 8 x 8 and a 9 x 13. Freezes well. This is a modified version of Verna Woeber's recipe. Verna is a family friend of my parents. 

MOM’S BEEF VEGETABLE SOUP

Phyllis Taylor

1 1/2 lb. beef chuck or left over roast, cooked
1 onion diced
4 stalks of celery
1 can of green beans, drained
1 large can of whole tomatoes, cut up remove cores
4 c. water
2 T. ketchup
1 small potato diced 
Salt and pepper to taste
1 bag frozen vegetables

Brown the beef small amounts at a time in vegetable oil and set aside. In the same pan sautee the onions celery and potatoe. Add everything to the pot. Bring soup to a boil, simmer for 1-2 hours. (I crock pot overnight)

Jill's Chicken Spaghetti Casserole

This is an easy & quick recipe that our family loves. Jill is a nurse that I went to Haiti with and she serves in our church. The picture below was in the mountains of Haiti, where the village made us lunch. The juice was perfectly fine, the container was creative. It reminds me of how much we waste! Thank you Jill for sharing this recipe and being our friend!

Jill's Chicken Spaghetti Casserole

2 cups cooked & diced chicken breast (we have also used breaded Parmesan chicken)
2 cups cheddar cheese (divided)
1 1/2 cups spaghetti, broken into pieces
1/4 cup pimentos (drained, small jar)
1/4 cup green peppers
1/2 medium onion
1 can of Cream of Mushroom soup (or Cream of Chicken has been substituted)
1 cup chicken broth
1/2 tsp. salt
1/4 tsp pepper

Oven on at 350 degrees & grease or spray a casserole dish.

Mix chicken, spaghetti,pimentos,peppers,onion, soup,broth, salt, pepper and HALF of the cheese. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover and bake at 350 degrees for 45 minutes to 1 hour & uncover for the last 15 minutes of bake time.
Eat.

KEY LIME MOUSSE TARTS IN PHYLLO (Page 62)

KEY LIME MOUSSE TARTS IN
PHYLLO

by Rita Heikenfeld
Key Lime Curd:
1 c. sugar
2/3 c. bottled Key Lime Juice (Nelly and Joes) near juices/lemon juce section
5 large eggs, room temperature
1/2 c. unsalted butter, melted and kept warm

Phyllo Cups:
1 pack phyllo sheets,thawed in refrigerator overnight* Don't try to quick thaw room temp. It will form a big lump.
Butter flavored cooking spray
1/2 c. finely minced nuts (pecans)
1/2 cup sugar

1 3/4 c. whipped cream

Key Lime Curd/ Mousse: Combine sugar, juice,and eggs in blender. Whirl until mixed. On low speed, add butter in a thin stream. Transfer to saucepan and cook over low heat, stirring occasionally, until mixture is thick enough to mound slightly, about 8minutes. Cool. Store in refrigerator, covered, up to 2 weeks.
 After curd is cooked pour into a measuring cup. To make mousse, use anywhere from half to an equal amount of whipped cream. Fold into the COMPLETELY CHILLED lime curd. This can be done an hour or two before serving.

 Phyllo Cups: You can make phyllo cups 2-3 days ahead of time.Thaw phyllo overnight in refrigerator. Preheat oven to 350 degrees.

Assemble everything before the phyllo (or in this package fillo) is opened. Spray the tin pan with the butter spray.

                               Not puff pastry sheets!!  Twice I have forgotten and grabbed them!

Bring to room temp. Unroll on a smooth dry surface. Keep covered with plastic and then a damp towel. Air dries it out.

 Keep covered it will dry in a few minutes. Don't be surprised the 1st few sheets are dry and not usable.

 Spray 1 layer with butter spray or melted butter and sprinkle with sugar, then repeat and sprinkle with nuts, repeat with sugar, then nuts and end with sugar (for a total of 5 layers.)
 Cut phyllo 1inch larger than your tart pan in squares .

Spray tins. Bake 350 degrees for 10 minutes, or until golden brown. Allow them to cool.

Once cooled, fill tarts with mousse just before serving. Don't do in advance for 2 reasons: the bottoms aren't flat and will roll and they can get a tad soggy if not eaten right away.
 Makes 30 servings of  tiny muffin cups. Going with a standard muffin is just too much! Yes, we tried it.

Note: If you have empty tins, place water in them to keep them from burning. You can freeze the curd in a ball mason jar for 2 months.(I'd cover the tops with saran wrap, so that it touches the curd).

To make homemade whip cream: Take a 1/2 pint whipping cream and whip until fluffy.
Slowly add powdered sugar to desired sweetness. I like a splash of vanilla, but it will darken the cream.

CAPTAIN COLLINI’S CHICKEN CHILI

From ( Now Retired District Chief) Dave Collini, Cincinnati Fire Dept

6 chicken breasts, cooked and cubed 1 large onion, diced
1 T. garlic, minced
2 cans of chicken broth
1 tsp. cumin
1 small can of red chilies
1 small can green chilies
1 tsp. chili powder
1 tsp. crushed red pepper
1 large can of diced tomatoes
2 jars cooked navy beans
Cheese of choice-  Mozzarella or Pepper Jack  shredded
Tortilla chips

Garnish: Mozzarella or Pepper Jack  shredded and tortilla chips
Cook & cube chicken. Saute onions until soft and translucent. Add minced garlic, cooking 1 minute. Add cumin, chili powder and red pepper flakes. Add chilies and tomatoes (including juice). Add broth, chicken and beans. Cook 1-2 hours low heat. Garnish with cheese and tortilla chips....eat.

BLACKBERRY JAM CAKE & CARAMEL ECONOMY FROSTING

BLACKBERRY JAM CAKE
(Serve with Caramel Economy Frosting)

Cream:
2 sticks unsalted butter at room temperature 
2 c. light brown packed sugar
4 eggs, beaten

1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3 1/2 c. flour
1 tsp. baking powder

1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. heaping baking soda
1 c. chopped black walnuts (or English)
1/2 tsp. black pepper
1 c. raisins
1/2 tsp. cinnamon
1 c. buttermilk
2 c. blackberry jam

Heat oven to 325 degrees. Grease and flour a large tube pan that holds 10 cups. (A standard bundt is too small!) Cream together butter, sugar, then add eggs. Set aside. Sift together all dry ingredients (including spices). Mix together the dry ingredients, alternating with 1 cup of buttermilk, into the creamed ingredients and mix well. Fold in blackberry jam. (I take a cup of the mixture and hand mix the blackberry jam into it) You want to avoid "clumps" of jam as they will fall to the bottom of the pan and make uneven baking. Fold in nuts and raisins. Bake in a tube pan (I put it on a cookie sheet) for 65-70 minutes, until a toothpick in the center comes out clean. Cool and frost with caramel economy frosting.
Note: This was a cake my grandmother, Ada, made for each of her children at Christmas.
Freeze in slices, freezes very well.


CARAMEL ECONOMY
FROSTING
(For the Blackberry Jam Cake)

1 1/2 c. sugar
1 T. butter, unsalted
1/2 c. packed brown sugar
1/2 tsp. vanilla
3/4 c. evaporated milk
1 T. white Karo syrup
Boil sugar, milk and Karo to a soft ball stage (like fudge). Cool slightly. Then add butter and vanilla. Beat until thick enough to spread. Add warm water droplets to thin out if it gets too thick to spread. Top with candied cherries or nuts if you wish.

Tuscan Bean and Sausage Dip

Tuscan Bean and Sausage Dip

1 lb bulk hot Italian sausage

1 med onion chopped

4 cloves garlic minced

½ c dry white wine or chicken broth

½ t oregano

¼ t salt

¼ t thyme

8 oz cream cheese softened

1 pkg (6 oz.) coarsely chopped baby spinach

1 can (15 oz.) cannellini beans rinsed & drained

1 cup chopped seeded tomatoes

1 cup (4 oz) shredded mozzarella cheese

1/2 c shredded Parmesan cheese

Preheat 375. Cook sausage, onion & garlic over med heat until sausage cooked. Make crumbles, drain grease. stir in wine, oregano, salt & thyme. Bring to a boil & cook until liquid almost evaporated. Add cream cheese and stir until melted. Stir in spinach, bean & tomato. Cook and stir until spinach is wilted. Transfer to 8 in square or 1 ½ qt pan. Sprinkle w/ all the cheese.  Bake 20 – 25 minutes or until bubbly. Serve with crackers or Tostito scoops.

Suppli Al Telephono

This means "Telephone wires" since they imitate telephone wires when you bite into them and have a cheese string from your mouth to your hand. These are fun to make.

Suppli al Telefono

This is a popular appetizer from Italy that was designed to use up leftover risotto. For advance preparation, the risotto balls may be fried ahead and reheated in 350 degree oven before serving. When it's prepared and heated properly it should be stretched strands of cheese when one bites into it. It imitates telephone wires, ergo the name.

Base risotto:

4-5 c. chicken broth

1/4 cup olive oil

 4 Tbsp. unsalted butter

1 medium onion diced

 2 cups Arborio rice

1/2 c. freshly grated Parmesan cheese

salt to taste

Bring broth to a boil in a med. saucepan & keep it to a simmer (Don't let it boil away). In a separate large saucepan pan, heat olive oil and butter. Add diced onion and sauté over med. heat, until translucent 4-5 minutes. Stir in rice and cook just long enough to coat the grains thoroughly 1-2 min.

Heat on medium heat, add 1/3 cup simmering broth and cook, stirring constantly, until liquid is absorbed. Always stir in the same direction "because"….not sure why, but that’s how I was trained. Continue to add broth 1/3 cup at a time stirring constantly over med. heat until all liquid is absorbed until all liquid is gone ~ about 16 min. until rice is tender with a bite to the middle. Remove from heat and add cheese, season with salt. Allow rice to cool about 2 hours before making the balls. You may also cover and refrigerate until the next day.

Mozzarella balls:

Risotto recipe as above.

3 large eggs DIVIDED,  1 in risotto and 2 eggs for dipping

4 oz. mozzarella diced

1/2 c. Parmesan cheese grated

2 Tbsp. minced Italian parsley

salt &pepper to taste

2 cups dried bread crumbs

Vegetable oil for frying

Beat 1 egg and add to cooled risotto, mix well. Combine  Parmesan, parsley, salt and pepper.

Scoop up egg sized amount of risotto (1 1/2 Tbsp.) and lay it in the palm of your hand.

 The rice should be no more than 1/2 inch deep.

 Make an indentation in the center, fill with small diced cube of mozzarella and fold over, roll into a ball. Don't over stuff it.

 Lay it on a bake sheet and finish rolling all the balls. (*Rinse hands every 4-5 balls). Beat the remaining eggs with a little salt in a small bowl. Set breadcrumbs on a small bowl or plate. Dip the ball first into the egg, and drop into the bread crumbs and roll.

“Wet hand" and "dry hand " technique works well here! (Keep 1 for wet and 1 for dry). Lay on separate sheet. You may need to refrigerate briefly until balls become firm. Heat 3 inches of oil in the pan until 375 degrees. Test oil by dropping a few bread crumbs in the oil. They should bubble and turn brown almost instantly. Using a slotted spoon lower the rice balls into the oil.

Fry until golden brown about 2 min. (I did 3 at a time) Remove with a slotted spoon onto paper towels.

Serve immediately with PIZZA SAUCE!

When you pull them apart the string should be line string. I have not tried freezing them. You can reheat in the oven 350 degrees until done or microwave (if you are a Type A Osler)

Makes 20-24.

Cheesecake Supreme (Page 72)

CHEESECAKE SUPREME
1 3/4 c. graham crackers finely crushed (Can substitute chocolate crackers)
1/4 c. walnuts finely chopped
1/2 c. butter, melted
*1/2 tsp. cinnamon (can omit if you make a candy bar flavor)

3 (8-oz.) pkgs. cream cheese, softened
1 cup sugar
*1/2 tsp. lemon zest (can omit if you make a candy bar flavor)
1 tsp. vanilla
 2 T. flour
2 eggs
1 egg yolk
1/4 cup milk

In a medium bowl, mix crackers, walnuts, cinnamon and melted butter. Remove 1/4 cup of the mixture, saving it for the topping. Press remaining crumbs into a 8 or 9 inch spring form pan. Set aside. In a large bowl, beat cream cheese until smooth. Add sugar, flour, vanilla, and lemon and beat until fluffy. On low speed add 2 eggs and 1 yolk all at once. Beat on low until just combined. Stir in milk. Bake 375 degrees 35-40 minutes for 9 inch pan, and 45- 50 for an 8 inch pan. Bake until center appears "set" when shaken. Remove and place on wire rack, doing nothing to the pan. After 15 min. loosen the spring on the pan. Cool 30 minutes longer, then chill for 4 hours. You can slice and freeze. Wrap very well.

*Flavoring considerations- favorite candy bar, berries, pumpkin, cookie dough. You can take a 1/2 cup of the finished cheesecake mixture and mix it with a flavoring and swirl it in. Just get rid of the cinnamon and lemon flavoring. The cake in the picture had a chocolate crust and was chock full of Butterfinger candy bar.
Want to really play? Ice it with the cream cheese icing for the Nutty Butter Cream Cheesecake on  page 79

.....

Appalachian Spaghetti (Or Taylor Spaghetti)

DAD'S MEATBALLS
(To be Served with Dad's Spaghetti)
James M Taylor III
Elsie Taylor
18 lbs. of hamburger
2 lbs. Bob Evan's Italian sausage
1 1/2 bunches of celery, chopped
1/4 c. Worcester's sauce
1/4 -1/2 c. A-1 sauce
2 1/2 green peppers, chopped
2 large onions (6 cups) chopped
6 eggs
1 can of evaporated milk
1 T. garlic powder
4 T. dried basil, oregano, and parsley
2 "handfuls" of oats (old or quick, doesn't matter)
 salt and pepper to taste * Mom does not like any pepper.
vegetable oil for frying (Mel & I don't think this is needed but Dad says yes)

In a very large container, mix the meats together. Add celery, onion and pepper. Add eggs and mix well. Throw in 2 handfuls of dry oats and mix. Add seasonings (spices and sauces). Use enough evaporated milk to make the mixture pliable or "wet" but still be able to form small balls. If you overdo it add more oats. Get 2 large iron skillets with hot vegetable oil, and brown the golf ball sized meatballs until very done. The veggies on the outside caramelize and the juices seal inside. Once the meatballs are cooked you can freeze them for later use, or put them into a huge pot of spaghetti sauce (see Dad's recipe for spaghetti sauce, too). You should cook the fried meatballs in the sauce overnight.

Note: To "taste" the mixture, fry up a small patty and adjust seasonings. I went light on the garlic, and usually add a lot more. I like garlic. Plan 6 lbs. of hamburger for 12 people. This recipe makes about 200 meatballs. you can cut it down. I'm not. When we make this it's a huge family party and everyone brings a container. This freezes great!

DAD'S SPAGHETTI SAUCE
(Requires an overnight prep)
James M Taylor III
Elsie Taylor - My Grandma
12 30 oz. cans of tomato sauce
1 30 oz. can of water cups
3 12 oz. cans of tomato paste
6 T. each parsley, basil, oregano and garlic powder
1 1/2 bunches of celery
2 large sweet onions, chopped
2 1/2 green peppers, diced
1/8-1/4 c. A-1 steak sauce

Place all the tomato sauce and paste in a huge stock pot. Take 1 30 oz. empty tomato can and fill it with water. Pour it into all the other empty cans, rinsing as you go, then pour it into the mixture. Add the vegetables to the pot and stir. Coat the top with the dried herbs and don't be afraid to really season it. It does cook down overnight! Add the A-1 steak sauce to taste. Mix and simmer overnight, stirring frequently. We add 200 meatballs to this and it makes quite a huge pot of spaghetti. If you are going to make it, then just make all of it! Freezes well.

2021 we doubled the herbs in sauce and meat and this update is reflected here.

CHICKEN CHEESY FINGERS (Page 38)

CHICKEN CHEESY FINGERS
4 boneless, skinless chicken breasts halved 1 1/4 lbs (or a pack of tenderloins)
1/2 c. finely shredded cheddar cheese
1 egg, beaten
2 c. cheese-flavored crackers, crushed to1 cup
Dipping sauce - BBQ, ketchup or ranch

Heat oven to 400 degrees. Spray a jelly roll pan with cooking spray. Cut chicken lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in a plastic bag. Beat egg in a bowl. Place chicken strip in the egg mixture, then the cracker - cheese mix.

Seal the bag and shake, coating evenly. Place in a single layer on the pan. Bake 10-12
minutes, until done. Serve with desired sauce.

Note: Sometimes I cheat and use chicken tenders for an even quicker, more moist
chicken. Great, quick meal

Chicken Burgers with Blue Cheese (page 36)

Burger:
1 lb. ground chicken
1 egg, beaten
3/4 c. blue cheese, crumbled
1 c. dry bread crumbs
1 tsp. kosher salt
1 tsp. black pepper

 Sauce:
1/2 c. plain yogurt
1 clove garlic, minced
2 T. yellow onion, minced
2 T. blue cheese, crumbled
1/2 c. plain yogurt
2 T. olive oil 
salt and pepper to taste

4 poppy seed rolls split in halves (for a sandwich)

Combine chicken, egg, blue cheese, breadcrumbs, salt, and pepper until all ingredients are evenly distributed. Shape into 4 patties of equal size. In a large skillet over medium heat, add oil and pan fry burgers about 4 minutes per side. Do not mash down on burgers or turn frequently, as this will dry out the burgers. While burgers are cooking, combine yogurt, blue cheese, onion, garlic, salt and pepper in a medium bowl and mix well. Serve burgers on top of rolls and top with blue cheese- onion
sauce.
Serves 4.
Note: This is great for the winter when you want a "burger" but don't want to grill outside (Or when it rains). You can make and freeze (the burger, not the sauce).
I cut the burgers in 1/2 when I fry them because I like the crunchiness of the heated blue cheese and I know it's well cooked that way!

Lima Bean Stew (Page 17)

LIMA BEAN STEW
(I do not like Lima beans but love this stew!)    Recipe courtesy of Phyllis Taylor
1 lb. white lima beans
2 bay leaves
1 lb. sausage
1 onion, diced
1 can of Campbell’s Golden Mushroom
soup
3 T. ketchup
2 tsp. garlic powder (or more to taste)
1 c. boiled ham, chopped

Soak a 1 lb. bag of large white lima beans overnight in water, then rinse and drain. Cook lima beans in a pot of water with 2 bay leaves, until tender. Do not drain liquid. Set aside. In a large skillet fry 1 lb. (Bob Evan’s)  pork sausage with onion. Cool slightly and add to bean soup. Add mushroom soup and ketchup. Sprinkle in garlic powder. Simmer 1 hour. Remove bay leaves before eating!  Add ham. Yum.

Serve warm. Freezes well.

SAUSAGE, CHEESE, AND ROASTED RED PEPPER CALZONE (Page 46)

1 1/2 c. warm water 105-110 degrees
1 envelope dry yeast
2 T. olive oil
1 1/2 tsp. salt
4 c. flour, divided
1 lb. red onion, sliced thin
1 large red bell pepper
4 sweet Italian sausages, castings removed
12 oz. ricotta cheese, drained 1 hour
3 c. mozzarella cheese, grated
3 tsp. dried oregano
2 T. olive oil
Corn Meal for dusting
Option: 2 cloves crushed garlic in 4 Tbsp. butter, melted
Pour warm water into a large bowl and stir in yeast. Let stand about 5 minutes until
yeast dissolves. Mix in salt and oil. Add 3 3/4 cups flour (do 1/2 cup at a time),
stirring until blended. Transfer to a floured surface and knead dough (you may not
need all of the 1/2 cup reserved flour for this). You want it smooth and elastic, but not
sticky. Rub inside a large bowl with oil and place dough in the bowl. Flip the dough
over (oily side up) and cover with saran wrap in a draft free place for 1 hour, 15 min.
The dose has risen when 2 fingers indentations remain. Filling: Place a red pepper on
a baking sheet and set the oven to broil. Roast the pepper until all of the sides are black. Transfer to a bowl and cover with saran wrap for 10 minutes. The steam will help shed the skin. Peel, seed and slice into thin strips. Set aside. In a large skillet, heat olive oil, over medium high heat. Cook red onions until brown (25 minutes.) Remove onions to a bowl and cook sausage, breaking it into small bits, until done. Set aside. In a bowl, mix together the mozzarella, ricotta and oregano. Season to taste
with salt and pepper. Place oven racks in the top 1/3 and bottom 1/3 of the oven.
Preheat to 400 degrees. Brush 2 cookie sheets with olive oil and dust with cornmeal.
Punch down the dough. Knead on a floured surface for 1 minute. Divide dough into 4
equal portions,shaping each into a ball. Roll each into a 9 inch round. I transfer it to
the bake sheet before assembly.) Spread 1/3 cup of the cheese mixture over half of
each round, leaving a 3/4 inch border. Place 1/4 of the onions, another 1/3 cup cheese
mixture, 1/4 of the sausage, 1/3 cup of the cheese mixture, and 1/4 of the peppers.
Fold dough over forming a half circle and seal edges firmly, so nothing leaks out.
Pierce top of calzone a few times with a sharp knife so steam can escape while
baking. Repeat with 3 other calzones, 2 per bake sheet. Bake 15 minutes, reverse
sheets and bake 15 more minutes, until golden brown. Makes 4 HUGE calzones.
Note: You can be creative with the fillings. I recommend making sure everything is
cooked going into the calzones. 4 calzones can easily feed 8 people. I'd also consider
adding garlic flavored melted butter to brush on as it comes out of the oven.
Note #2: I doubled the dough and the cheese filling. I made 4 circles of dough, wrapped them up and divided the cheese mixture by 4 and put it in baggies. Then a freezer bag. Now when my son wants a calzone in college, he just needs to buy a jar of roasted red peppers and fry up sausage/ onion. Stuff and bake.

Corn and Wild Rice Soup

 Corn and Wild Rice Soup
12 c. (or more) of chicken broth, divided
1 1/4 c. wild rice (Gourmet house suggested)
2.5 lbs frozen corn (4 cups + 1 cup,divided)
1 Tbsp. canola oil
1 Tbsp. unsalted butter
12 oz. FULLY COOKED smoked sausage, cut into 1/2 inch cubes
3 carrots, peeled and diced
2 c. chopped onion
1/2-1 cup heavy cream (optional)
Chopped fresh parsley or chives

Bring 4 cups chicken broth to a boil in a medium saucepan. Add wild rice, reduce heat and simmer (covered) until almost tender, about 40 minutes. Drain and set aside.(You undercook it a bit here- it will cook longer in the soup)

Blend 4 cups of corn with 2 cups of broth in a food processor until a thick almost puree forms. Set aside. Heat the oil and butter in a large stockpot over medium high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions. Saute until the onion is soft. Add remaining 6 cups of broth and simmer (reduce heat to low) and cook for 15 minutes. Add cooked wild rice, corn puree,plus 1 cup whole corn. Cook 15 more minutes. Stir in the cream (optional). Thin with extra broth if desired. Season with salt and pepper. Garnish with chopped chives or parsley.
Serves 12
Notes: You can freeze this (before adding the cream! Thaw and then add the cream when ready to eat.)Wild rice is a grass and  harvested by hand.Don't spend a lot and rinse before using.