| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Game |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Boiled diced duck |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Flour |
| 1 |
cn |
(6-oz) mushrooms |
| 1 1/2 |
c |
Cream -or- |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 1/2 |
c |
Duck broth |
| 1 |
cn |
(8-oz) water chestnuts; sliced thin |
| 1 |
tb |
Parsley |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
Wild rice; long grain |
INSTRUCTIONS
Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms
and broth, stir. Add all other ingredients; pour into casserole and bake
covered, at 350 for 25 minutes.
MRS MALLOYD MOORE (EDNA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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