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1995-09-28
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From: Sherri Eastman <eastman@solstice.jpl.nasa.gov>
Newsgroups: rec.food.recipes
Subject: Wild Rice And Mushrooms
Date: 4 Apr 1994 20:18:19 -0400
Organization: University of Kentucky, Dept. of Math Sciences
Message-ID: <2nqaob$409@s.ms.uky.edu>
Wild Rice with Mushrooms and Cheese
(Mother Andersons Cookbook)
2 cups wild rice
1 cup sliced mushrooms
3 Tablespoons butter
2 cups light cream
2 tablespoons flour
1/2 lb cream cheese
Cook wild rice in rapidly boiling salted water until done, about 20 to 30
minutes. Then drain well.
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 325=B0 for one hour
Serves 12 to 14 - excellent with duck