Name: Chicken & Wild Rice
Ingredients: 4 (3-lb) chickens; cut up; 2 c Water; 2 c Dry sherry; 3 ts Salt; 1 ts Curry powder; 2 md Onions; sliced; 1 c Chopped celery; 2 lb Fresh mushrooms; 1/2 c Butter; 4 pk (6-oz) wild & long-grain rice; 2 c Sour cream; 1/2 c Chopped onion; 1/2 c Diced celery; 2 cn Undiluted mushroom soup

The divine Son, one of the three persons of the one God, He through whom, from the beginning of the creation, the Father has revealed Himself to man (John 1:18), took man’s nature upon Him, and so became our representative. He offered Himself as a sacrifice in our stead, bearing our sin in His own body on the tree. He suffered, not only awful physical anguish, but also the unthinkable spiritual horror of becoming identified with the sin to which He was infinitely opposed. He thereby came under the curse of sin, so that for a time even His perfect fellowship with His Father was broken. Thus God proclaimed His infinite abhorrence of sin by being willing Himself to suffer all that, in place of the guilty ones, in order that He might justly forgive. Thus the love of God found its perfect fulfillment, because He did not hold back from even that uttermost sacrifice, in order that we might be saved form eternal death through what He endured. Thus it was possible for Him to be just, and to justify the believer, because as Lawgiver and as Substitute for the rebel race of man, He Himself had suffered the penalty of the broken law.

Harold Guillebaud

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Poultry	12	Servings

INGREDIENTS

4		(3-lb) chickens; cut up
2	c	Water
2	c	Dry sherry
3	ts	Salt
1	ts	Curry powder
2	md	Onions; sliced
1	c	Chopped celery
2	lb	Fresh mushrooms
1/2	c	Butter
4	pk	(6-oz) wild & long-grain rice
2	c	Sour cream
1/2	c	Chopped onion
1/2	c	Diced celery
2	cn	Undiluted mushroom soup

INSTRUCTIONS

Place chicken in large pot with water, sherry, salt, curry, onion & celery.
Bring to boil, cover tight & simmer 1 hour. Remove from heat. Drain
chicken; strain & remove broth. Use broth for cooking liquid for rice (3
cups broth to 1 cup water) following package directions. Stir in additional
onion & celery, cook as directed for firm rice. Discard chicken skins,
remove meat from bone, cut in bite-size pieces. Wash & dry mushrooms. Slice
all but 8 mushrooms & sauce in butter until golden. Drain & set aside. When
rice is cooked, fluff with fork & allow to cool completely. Mix sour cream
& soup. When rice is cool, add to chicken & mushrooms in large bowl. Gently
mix, then fold in sour cream mixture. Spoon into 4-qt casserole & decorate
top with reserved mushrooms. May be frozen until needed. Bake at 350 for 1
hour (15 min more if frozen). 10-12.
MRS WILLIAM U. (JANE) PILAND
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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