Turkey Wild Rice
1 1/2 cups chicken
or turkey stock
1/4 cup wild rice
1/4 cup finely chopped green onions
1/4 cup butter
1/8 cup all purpose flour
1/4 teaspoon poultry seasoning
pepper and salt to
1/2 cup half-and-half
1/2 cup cubed, cooked turkey or chicken
3 slices bacon, crisply cooked and crumbled
1 tablespoon Worcestershire sauce
1 tablespoon dry Sherry
In large saucepan combine
chicken stock, rice, and onion; simmer 35 to 40 minutes until
rice is tender.
Lightly spoon flour into measuring cup level off. In medium
saucepan, melt butter; stir in flour, salt, poultry seasoning
and pepper. Cook over low heat, stirring constantly, until
mixture is smooth and bubbly. Add half-and-half; cook 2 minutes
until mixture thickens slightly, stirring constantly.
Slowly add half-and-half
mixture to rice mixture, stirring constantly.
Add remaining ingredients.
Heat thoroughly and serve. Makes 2
French Onion Soup
2 tablespoons Olive
2 cups thinly sliced onions
1 can (10.5 ounces each) beef broth (bouillon)
1/4 cup Coca-Cola
salt and fresh
ground pepper to taste
1/4 teaspoon vinegar
thick French bread slices
grated Parmesan cheese
Olive oil in
heavy saucepan. Add onions and cook until golden (do not brown).
Add undiluted beef broth, 1/2 soup can of water, Coca-Cola, salt,
vinegar and pepper. Cover and simmer 20-25 minutes. In a broiler,
toast one side of the French bread slices. Turn, generously
sprinkle with Parmesan cheese and toast until browned. Ladle
soup into deep bowls and top with toast, cheese side up. This
recipe makes about 3 cups or 2 servings.
Note: To reduce foam for accurate measurement, use Coca-Cola
room temperature and stir rapidly.
1 tablespoon Olive
two small leeks, thoroughly washed and sliced
1 tablespoon fresh ginger root, grated
1 parsnips, chopped into small pieces
1 cup dry White wine
2 1/2 cups vegetable broth or water
salt and pepper to taste
Heat oil in a large
pan over low heat. Add leeks and ginger. Cook until the leeks
begin to soften, about two minutes. Add parsnips and cook six
minutes. Pour in wine and broth or water and bring to a boil
over high heat. Reduce heat and simmer for 15 minutes. Puree in
blender until smooth. Season with salt and pepper to taste.
Garnish with paprika, if desired. Makes 2 servings.
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine