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The Quilt Inn Country Cookbook
Aliske Webb
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4
cups wild rice
/4 cups almonds, chopped lengthwise
/2 cup olive oil
/4 cup onion, chopped
/4 cup chives, chopped
/4 cup green onions, chopped
/4 cup green pepper, chopped
1/2 cups chicken stock
salt and fresh ground pepper to taste
Wash rice several times to remove starch. Soak in cold water for 1 hour. Drain
rice.
Preheat oven to 325F. Saute onion, chives, green onion and green pepper until
tender. Add rice and cook, while stirring, over low heat until rice begins to turn clear.
Add stock, salt and pepper. Mix in almonds. Bake for 11/2 hours, stirring occasionally,
or until rice is cooked and liquid is absorbed.
Delectable Mountains Broccoli and Cauliflower Casserole
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1/2 cups broccoli florets, steamed but still crisp
1/2 cups cauliflower florets, steamed but still crisp
/4 cup butter
/4 cup all purpose flour
1/2 cups milk
tsp. curry powder
tbsp. apricot chutney or marmalade (for recipe, see index)
salt and fresh ground pepper to taste
1
cup Swiss cheese, grated
Preheat oven to 350F. Melt butter in saucepan. Whisk in flour. Cook 2 to 3
minutes, stirring, but do not brown. Whisk in milk. Bring to a full boil. Stir in curry and
chutney. Reduce heat. Simmer for 5 minutes. Add salt and pepper. Stir in cheese.
Cook until cheese melts.
Place broccoli and cauliflower in buttered casserole. Pour sauce over top.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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