1/4 c Butter

1 c Brown Rice

1 c Wild Rice

1 c Onion — chopped

1 c Celery — chopped

1 lb Fresh Mushrooms — sliced

3 3/4 c Chicken Broth

1/4 c Fresh Parsley — chopped

1/2 ts Salt

1/4 ts Dried Thyme

Fresh Ground Black Pepper 1/4 c Pecans — chopped

(optional) In a large saucepan, melt butter over medium heat.
Add brown rice, wild rice, onion, and celery and saute for approximately 5 minutes or until onion and celery are tender.
Add mushrooms, chicken broth, parsley, salt, thyme, and pepper.
(Add pecans if desired.) Bring to a boil, reduce heat to low and simmer for 1 hour or until liquid has evaporated.
Serves 6-8 Notes: We always use the pecans.
(from “From Portland’s Palate” by the Junior League of Portland,OR; ISBN: 0-9632525-1-8) Recipe By : Pete Link

1 1/2 pt Vegetable stock

1 sm Onion, finely chopped

1 sm Green bell pepper, diced

1 tb Parsley, chopped

1 oz Wild rice, washed & drained

4 oz Button mushrooms, sliced

5 tb Red wine

Salt & pepper Put the stock into a soup pot.
Add the chopped
onions, bell pepper & parsley.
Bring to a boil, cover &
simmer for 15 minutes.
Add the washed wild rice & continue to
simmer for another 40 minutes.
Add the mushrooms & the wine.
Season to taste.
Cover & simmer for a further 15 minutes.
Serve
hot.
Mary Norwak, “Grains, Beans & Pulses”

2 T Butter or margarine

1 1/2 lb Chicken livers

1/2 t Salt

1/8 t Pepper

2 1/2 T Flour

1/4 c Minced onion

2 T Catsup

3/4 c Dry white wine

1.
Place 2 tablespoons butter in a 10-inch, heat-resistant, non-
metallic

skillet.
Heat, uncovered, in Microwave Oven 30 seconds.
seconds.
2.
In a plastic bag combine flour, salt and pepper.
Coat each
chicken liver

with seasoned flour and place in skillet with melted butter.
3.
Heat, uncovered, in Microwave Oven for 4 minutes.

4.
Turn livers and heat, uncovered, an additional 3 minutes or
until

chicken livers are browned.
5.
Add onion, catsup and wine.
Heat,
covered, for 1 1/2 minutes.
Stir.

6.
Heat, uncovered, for an additional 1 1/2 minutes.
Serve with
cooked

rice.
Tip: If chicken livers begin to pop, pierce them with the
tines of a fork before continuing to cook.
The popping is just the
steam escaping through the thin membrane surrounding the liver.

1 1/2 c White Wine; Dry

1/2 c Sugar

1 T Lemon Juice

1 1/2 t Anise Seed

1/4 t Salt

1 ea Cinnamon Stick; Small

1/2 c Raisins; Golden Seedless

4 ea Purple Plums; Sliced

2 ea Nectarines, Sliced

In an enameled or stainless steel saucepan, combine the wine,
sugar, lemon juice, anise seed, salt and sinnamon stick and bring
to a boil.
Turn off heat and cool to room temperature.
Combine the
raisins, plums, and peaches in a bowl and strain the cooled wine
syrup over them.
Cover and refrigerate for several hours, stirring
occasionally.
NOTE: This fruit cup can be served as a dessert
also.

36 x Chicken wings, tips removed

-(and saved for stock!) 1 7/8 pt Peanut oil

3/4 c Chili sauce, commercial (hei

-nz) 3 tb Lemon juice

3 tb Vinegar

1 1/2 tb Prepared yellow mustard

1 1/2 tb Worchestershire sauce (lea &

-perrins) 3/8 c Onion, finely chopped

3/4 c Green bell pepper, finely ch

-opped 3/4 ts Salt

3/4 ts Black pepper, ground

3/8 ts Cayenne pepper

Fat grams per serving: Approx.
Cook Time: 15 mn Make sauce by
combining all ingredients except the wings & Peanut oil.
Allow
to marinade about 1 hour in the ‘fridge.
Split the chicken wings
into sections.
Coat in seasoned flour.
Fry in peanut oil until
done.
Serve with the sauce on the side.

2 c Butternut squash

2 c Sweet potato, peeled & diced

3 md Apples, peeled & chopped

1 md Onion, chopped

2 c Water

1/2 ts Sea salt

1/2 ts Chinese 5 spice

1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan
on high heat.
Reduce the heat and simmer 30 minutes, or until all
the vegetables are tender.
Add the seasonings and use a blender to
process the mixture.
Heat in the saucepan again on low heat until
hot.
Keeps 3-5 days refrigerated.
*Original recipe by David Tinker,
Vancouver chef Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan