| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Chopped mushrooms |
| 1/4 |
c |
Butter |
| 1 |
pk |
(6 oz) white and wild rice mix |
| 2 1/2 |
c |
Boiling water |
|
|
Seasoning packet |
| 1/3 |
c |
Chopped parsley |
| 1/4 |
c |
Pine nuts |
INSTRUCTIONS
Here are a couple of late entries to the stuffing sweepstakes, which I
found while going through my friend's cookbook, "Tested & Tasted by Me," by
Sonja Appleton. In 1987, Sonja retired from her career in the operating
room at Scripps Memorial Hospital in La Jolla, CA. Her colleagues were
distraught to think she would no longer be bringing her wonderful cookies
and casseroles to the departmental potlucks. I helped her put a little
cookbook together. Ten years ago I had never even heard of a recipe
management program, and I typed hundreds of her recipes clipped from
newspapers, package labels, friends' notes and whatever, into an archaic
computer using Pagemaker 1.0!
Sauté 1/4 lb chopped mushrooms in 1/4 cup butter in a large saucepan. Add
one 6 oz pkg. white and wild rice mix; sauté 2 minutes. Blend in 2-1/2 cups
boiling water and seasoning packet. Cover and simmer 25 minutes. Stir in
1/3 cup chopped parsley and 1/4 cup pine nuts. Stuff neck cavity. Close
cavity with skewers. To serve: Spoon stuffing onto heated serving platter.
Pipe edge with mashed sweet potatoes.
Posted to Bakery-Shoppe Digest V1 #400 by Terry Van Kirk
<tvankirk@pacbell.net> on Nov 19, 1997
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”