Thursday, July 11, 2013

Wild Rice from Kay Holcombe

The cookbook contest begins with our first entry from Historical League member Kay Holcombe. She prepared this recipe ahead of time for her dinner party. It was a big hit with everyone wanting seconds!

Have you made an interesting dish to enter into the Historical League's contest? Send recipe and photo to the comment page on this blog.

Tastes & Treasures cookbook has another Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Kay's Wild Rice

1 cup wild rice
1/4 pound butter or margarine
2 cans Campbell's French Onion soup (10 3/4 ounces)
1 Soup can of water
2 Small cans button mushrooms

1. Cook wild rice in boiling water for 30 minutes.
2. Drain.
3. Sauté in butter.
4. Add soup, water, and mushrooms.
5. The mixture should look watery and sloppy.
6. Put into a 1 1/2 to 2 quart casserole.
7. Bake two hours at 350°.
(Mushrooms should rise to the surface)

Makes 6 to 8 servings