White And Wild Rice Stuffing

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CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

1/4	lb	Chopped mushrooms
1/4	c	Butter
1		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!  SautÃ© 1/4 lb
chopped mushrooms in 1/4 cup butter in a large  saucepan. Add one 6 oz
pkg. white and wild rice mix; sautÃ© 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 692 Calories From Fat: 606 Total Fat: 70g Cholesterol: 167.4mg Sodium: 245.3mg Potassium: 733.1mg Carbohydrates: 9.7g Fiber: 3g Sugar: 3.7g Protein: 14.1g