Wild Rice With Mushrooms And Cheese

Christ has ascended upon high. Think you He would have returned thither with unexpiated sin red upon His garments? Do you suppose He would have ascended to the rest and to the reward of an accomplished work? What! sit at his Father’s right hand to be crowned for doing nothing, and rest until His adversaries are made his footstool, when He has not performed his Father’s will! Absurd! Impossible! His ascension in stately pomp, amidst the acclamations of angels, to the enjoyment of His Father’s continued smile, is the sure proof that the work is complete.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Casserole	12	Servings

INGREDIENTS

2	c	Wild rice
1	c	Sliced mushrooms
3	T	Butter
2	c	Light cream
2	T	Flour
1/2	lb	Cream cheese
		minutes. Then drain well.

INSTRUCTIONS

From "Mother Andersons Cookbook".  Cook wild rice in rapidly boiling
salted water until done, about 20 to  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 325Ã¸
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 270 Calories From Fat: 153 Total Fat: 17.4g Cholesterol: 54.8mg Sodium: 79.4mg Potassium: 216.4mg Carbohydrates: 23.5g Fiber: 1.8g Sugar: 1.5g Protein: 6.5g