Northwoods Pilaf
Contributed by Trevor Borg, diversions editor
1 cup wild rice 1 3/4 cups chicken or vegetable stock 1/3 cup vermouth 3 Tbsp. butter or margarine 1 1/2 cups sliced fresh mushrooms 3/4 cup sliced celery 3/4 cup julienned carrots 10 oz. pkg. frozen artichoke hearts, thawed 1/3 cup sliced green onion 2 Tbsp. chopped sweet red pepper 1 tsp. grated lemon peel 1 Tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. pepper Snipped parsley (optional)
Rinse wild rice, drain and set aside. Preheat oven to 325 degrees. Grease a 2 qt. casserole dish; set aside. In a medium saucepan, combine the chicken or vegetable stock, vermouth and wild rice. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Set aside, but do not drain. In a large skillet, melt 2 Tbsp. of butter, add mushrooms, celery and carrots. Cook and stir for 5 minutes. Stir in the artichoke hearts, green onion, sweet red pepper, lemon peel, lemon juice, thyme, salt and pepper. Add the remaining 1 Tbsp. of butter and remove from heat. Stir the rice mixture into the vegetable mixture. Transfer the mixture to the prepared casserole dish. Bake, covered, about 45 minutes or until the rice is done, stirring once. If desired, sprinkle with parsley before serving. Instead of vermouth, you can use 1/3 cup more stock or substitute white wine, sherry or water. Makes 8 servings.
The Best Sweet Potatoes - Ever
Contributed by Katie Drews, editor-in-chief
1 large can sweet potatoes (40 oz.) 3 Tbsp. butter 2 eggs 1/2 cup granulated sugar Pinch of salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg
Using a mixer, blend all ingredients until smooth. Place sweet potato mixture in a two-quart casserole dish. Crumb topping: Mix together 3 Tbsp. butter, 3Tbsp. flour, 1/2 cup brown sugar and 1/2 cup chopped walnuts. Sprinkle topping on sweet potato mixture. Bake uncovered at 350 degrees for 35 minutes.
Gowompkis
Contributed by Raf Onak, sports editor
1-3 lbs. of ground meat, depending on quantity 1 cup raw rice, rinsed 1 onion, chopped and sautéed 1 can tomato soup 1 head of cabbage, washed Salt and pepper Tomato sauce Olive oil
Filling: Sweat chopped onion in a large pan with 2 Tbsp. of olive oil. Add ground beef, browning and draining the fat beforehand. Salt and pepper to taste, then add a cup of rice. Pour in 2 cups of tomato soup. Simmer for about 15 minutes. Meanwhile, boil water. Start taking leaves off of head of cabbage, keeping them intact. Drop leaves in boiling water to soften them. Take a leaf out of the water, drop a spoonful of filling onto the middle of a leaf, and then roll up starting at the stem end, tucking the sides in as you go. Place bottom-side down in pan and cover with tomato sauce and water. Cook covered for about an hour at 350 degrees.
Grandma's Scalloped Potatoes
Contributed by Kevin Mack, sports editor
3 lbs. standard baking potatoes 1-2 brown onions 2-3 Tbsp. flour 1 cup Cheddar and/or Monterey Jack cheese 1 1/2 cups milk Salt and pepper to taste 1 1/2 tsp. love and care
Peel and slice potatoes, fill glass casserole dish to halfway point. Slice and dice onion, layer on top. Sprinkle flour on top. Liberally salt on top of flour. Grate Cheddar and/or Monterey Jack cheese, sprinkle on top. Add another layer of sliced potatoes to the top of the casserole dish. Pour milk till it "peeks" through top layer of potatoes. Dot it with butter and pepper to taste. Bake in oven for 60 minutes at 375 degrees. Serves a family Thanksgiving, but for a Christmas twist add ham.
Bubbie's Sweet Kugel
Contributed by Becca Katz, managing editor
1 lb. fine noodles 6 eggs 2 tsp. vanilla 1 cup sugar 8 oz. small curd cottage cheese 1/2 lb. softened cream cheese 1 3/4 cups milk 1/2 lb. softened margarine 1 pkg. graham cracker crumbs
Cook and drain noodles. Add eggs, vanilla and sugar to noodles. Add milk, cream cheese, cottage cheese and margarine to mixture and whisk. Pour into two 9" x 13" cake pans. Top with graham cracker crumbs. Bake 350 degrees for 45 minutes or until knife comes out clean.
Lebanese Pastry Puff: A vegetarian option
Contributed by Nicole Charky, news editor
Square-shaped dough - found in Middle Eastern markets, not to be confused with filo - although that can be used. 1 pkg. chopped spinach 1 onion 1 lemon 1/4 lb. feta cheese 2 eggs Sesame seeds
Strain frozen, chopped spinach. Sauté spinach and onion together, squeeze lemon into the mixture. Next, add chopped feta cheese and 1 beaten egg to the mixture. Begin by taking 4" x 4" square dough and place the mixture in the middle of the square. Fold into a triangle. Use a fork to push and wrap the edges down securely so filling does not come out. After the squares are filled, place triangles in the refrigerator for a few hours. After cooling, place on a cookie sheet and bake at 350 degrees. After 20-30 minutes (cooking times vary), they should be finished. After cooling, take the other egg and beat the egg yoke. Brush yoke on top of the baked pastry. Add sesame seeds on top for extra flavor.
Taffy Apple Salad
Contributed by Margaret Paulson, chief copy editor
1 large can pineapple chunks 1 1/2 Tbsp. white vinegar 1/2 cup sugar 1 beaten egg 1 Tbsp. flour 8 oz. Cool Whip 2 cups chopped apples, unpeeled 2 cups mini marshmallows 1 1/2 cups dry roasted peanuts
Drain pineapple chunks and reserve juice. Stir pineapple juice, vinegar, sugar, egg and flour in saucepan on medium heat and let simmer until thick (10-15 minutes). Put in a bowl and refrigerate 8 hours. Mix in Cool Whip, apples, marshmallows, peanuts and pineapple.
Captain Crunch Chicken
Contributed by Laura Burns, news editor
1/2 box Captain Crunch cereal 1 egg 1 cup milk 1 cup all purpose flour 2 lbs. chicken breast cut in 1-oz. tenders Vegetable oil for frying Honey mustard salad dressing
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