Name: Wild Rice with Mushrooms and Cheese
Ingredients: 2 c Wild rice; 1 c Sliced mushrooms; 3 tb Butter; 2 c Light cream; 2 tb Flour; 1/2 lb Cream cheese

Now, do not begin telling me that that is metaphorical fire: who cares for that? If a man were to threaten to give me a metaphorical blow on the head, I should care very little about it; he would be welcome to give me as many as he pleased. And what say the wicked? “We do not care about metaphorical fires.” But they are real, sir – yes, as real as yourself. There is a real fire in hell, as truly as you have now a real body.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Casserole	12	Servings

INGREDIENTS

2	c	Wild rice
1	c	Sliced mushrooms
3	tb	Butter
2	c	Light cream
2	tb	Flour
1/2	lb	Cream cheese

INSTRUCTIONS

From "Mother Andersons Cookbook".
Cook wild rice in rapidly boiling salted water until done, about 20 to 30
minutes.  Then drain well.
Saute mushrooms in 1 Tablespoon of butter for 5 minutes.
Melt remaining butter in the top of double boiler and stir the flour
smoothly into it.  Gradually add cream and stir until thickened.  Add
cheese and stir until it melts. Then add mushrooms.
Butter a large 2-1/2 quart casserole and place alternate layers of rice
and mushrooms mixture in it. Bake in a slow oven 325&deg; for one hour. Serves
12    to 14 - excellent with duck.
EASTMAN@SOLSTICE.JPL.NASA.GOV
(SHERRI EASTMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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