10 White Castle hamburgers,

With onions 3 sm Zucchini cut, 1/4″ strips

4 tb Flour

8 oz Meatless spaghetti sauce

8 oz Ricotta cheese

1 Egg, beaten with ricotta

Grated Parmesan cheese Set aside 10 White Castle hamburger buns,
spread with garlic butter.
Place zucchini slices in bottom of
greased 8″ x 8″ square baking dish.
Sprinkle with flour.
Top with
White Castle hamburgers and onions.
Add spaghetti sauce.
Spread
mixture of ricotta cheese and beaten egg over sauce.
Sprinkle with
Parmesan cheese.
Bake uncovered at 350 deg F.
for 30 minutes.
(If
microwaving, use microwave-safe dish and cook on high for 10
minutes).
Let stand for 10 minutes.
Broil buns open-faced until
toasted.
Cut casserole into 5-6 servings.
Spoon casserole onto top
of buns.

2 tb Onion, chopped

2 tb Fresh chives, finely chopped

1 ts Shallot, finely chopped

3 tb Green bell pepper, finely ch

-pped 1/4 c Olive oil

2 c Wild rice, rinsed well and d

-ained 4 1/2 c Chicken broth, heated

Salt, pepper to taste 3/4 c Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and
pepper in the oil over mod-low heat, stirring occasionally, until
veggies are softened.
Add the rice, and cook the mixture, stirring
constantly, for 1 minute.
Stir in broth, season with salt and
pepper to taste, and add the almonds.
Transfer the mixture to a
4-qt.
casserole and bake, covered, in the middle of a 325f oven for
75 minutes, or until rice is tender.
Stir once after about 35-40
minutes.
a 1952 Gourmet Mag.
favorite

2/3 c Wild Rice (uncooked)

4 Stalks, sliced

1 md Green pepper diced

1 1/3 c Water

2 ts Chicken bullion granules

1 ts Salt

2 ea Whole chicken breasts

Soy sauce In bowl, thoroughly wash Wild Rice, drain in strainer.
In buttered 2-qt casserole or baking dish.
mix Wild rice, celery,
green peppers,

water, bullion, and salt.
Skin and half chicken breasts and
place on top of rice mixture; brush with soy sauce.
Cover dish,
bake in 350 degree oven for 1 1/2 hours or until wild rice is
tender.
(To order Wild Rice write; Ray Leinbach, Rt 1, Blackduck,
MN, 56630)

1 c Wild rice, uncooked

1 lb Fresh mushrooms, sliced

-thickly 1 c Minced onion

3 c Vegetable broth

3 Cloves garlic, minced

Rinse wild rice well.
Combine wild rice, mushrooms, onion, and
garlic in a 3 quart casserole dish.
Pour broth over it all, cover,
and bake at 350

degrees for about 1 1/2 hours.
I use the “jumbo domestic
Canadian” wild rice for the best results, but any wild rice will
taste good.
I usually stir after an hour of baking.
The liquid is
absorbed all at once toward the end, don’t panic! I add a teaspoon
of salt when entertaining SAD eaters, and often increase the amount
of onion and garlic when my husband and I are eating alone.
I am a
wild rice fanatic and mail order mine from a place in Minnesota.
I
can e-mail the address to anyone who is interested.
Anne Cox From
Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

1 pk Wild rice, mix — 6 oz

1 cn Cream of chicken soup,

Condensed — 10 3/4 oz.
4 c Chicken, cooked — cubed

1 c Celery — chopped

1/4 c Onion — chopped

5 oz Waterchestnuts, canned

1 cn Mushrooms, drained — 4 oz

3 tb Soy sauce

1 c Chicken broth

Topping: 1 1/2 c Seasoned bread stuffing –

Dry mix 1/2 c Butter or margarine –

Melted Cook rice according to package directions.
Blend in soup
and next 6 ingredients; mix gently.
Add broth and mix.
Spread in a
13×9x2 inch dish.
Sprinkle with topping; bake at 350^ 1 hour.
Recipe By : Connecticut Cooks III

——————————PARADE;
10/24/93——————————
3 lg Tomatoes

2 tb Canola oil

2 md Onions; coarsley chopped

1 tb Sweet paprika

4 Pale green sweet roasting

~peppers; cored, seeded and ~cut crosswise into 1/4-inc.
1 1/4
lb Large white mushrooms; stems

~trimmed; cleaned and ~quartered 1 c Plain nonfat yogurt

1/2 c Light sour cream

1 tb All-purpose flour

3 c Egg noodles, wide; cooked OR

Rice; cooked 1 tb Parsley; chopped, for

~garnish 1.
Bring a small pot of water to a boil.

2.
To peel tomatoes, cut a small “X” in the bottom of

each.
Place in boiling water for about 30 seconds to loosen the
skins.
Remove to a colander.
When tomatoes are cool enough to
handle, slip off the skins.
Coarsley chop the peeled tomatoes;
reserve.
3.
Heat oil over low heat in a large, heavy pot.
Ad

onions and cook,s tirring, for about 10 minutes, or until
wilted.
Sprinkle paprika over the onions and cook, stirring, for
one minute.
4.
Add peppers and reserved tomatoes.
Cookover

mediumheat for 10 minutes, stirring once or twice.
5.
Add
mushrooms tothe vegetables and stir goulash

well.
Cook for 5 minutes.
6.
Place the yogurt, sour cream
andflour in asmall

bowl and whisk together well.
Add 1/2 cup of the juices fromthe
vegetables and whisk together.
7.
Off the heat, whisk the yogurt
mixture into the

mushroom-vegetable goulash.
Season with salt and pepper.
8.
Before serving, warm goulash through over low

heat, stirring.
Do not boil.
Serve immediately over noodles or
rice and garnish with chopped parsley.
Serves 6.
Per serving: 251
cal; 8 g fat; 26 mg cholesterol Posted on GEnie Food & Wine RT
Oct 24, 1993 by DEEANNE >From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes