Wildrice and Mushroom Skillet Dinner - Vegetarian

This is one of Ygraine's favorite meals. Wild Rice is not a true rice but it is a grass seed raised in the marshes of the northlands of Minnesota and other Great Lakes States. It is still harvested by hand and is considered expensive, but a little goes a long way, especially if mixed with long grain brown rice as in this recipe, which serves four.

Cook 1/2 cup of brown rice, 1/2 of wild rice with 2 1/4 cups of water, and 1 tablespoon of vegetable broth powder. Bring water to a boil, the simmer until water is absorbed.

Soak 1 handful of dried mushrooms of your choice (shitakes are great!) in 1 cup of milk OR 1 can of evaporated milk.

Dice 1/2 white onion and 2 large stalks of celery (or the equivalent of smaller sections).
Saute in 1/8 cup of olive oil and 2 tablespoons of butter with 2 tablespoons of dried parsley (or equivalent fresh).

Crush 1 handful of raw organic almonds in a ziplock bag. Add to the sauteing mixture.

When onions begin to go clear, stir in 1 can of cream of mushroom soup. When that is mixed thoroughly, add the mushrooms and milk. Stir occasionally until heated though. Add the cooked rice/wild rice mixture. Stir well and serve with a garden salad topped with a light basalmic vinegar spicy dressing.

This is even better as leftovers! Bon apetit!

The Ultimate Noodles and Cheese Dream Dinner

Ygraine has long been a rebel against all things pre-packaged, with ingredients not easily understood by the non-scientific mind. She has noted that many people are suffering from a lack of culinary delights. Here is her first recipe for the intrepid seeker of delicious gastronomic concoctions.

First, cook 1/2 large package of flat egg noodles according to the directions on the package (or an equivalent amount of your own homemade ones, that would be a lesson for another day).

Second, fry up a pound of bacon and crumble it when it is cool (you may have to taste test this just be sure....:-)!

Third, shred a 1/2 pound to a pound of cheddar cheese, depending on how cheddary you like it.

Fourth, drain the noodle, put them back in the pot and, while they are still hot, add 1/2 stick of butter, the shredded cheddar, and 1/2 cup of sour cream. Stir around several times helping the butter, cheese, and sour cream to mix, mingle, and melt.

Fifth, add one can of diced tomatoes (could be homemade but that is a tale best told at canning time in the fall), not drained. Stir well.

Sixth, add one can of corn (could also be home canned or frozen and cooked), drained. Stir well.

Seventh, add the bacon. Stir well and let sit until all the cheese is melted.

Finally, make a salad with a savory italian dressing, and some brussel sprouts or other green vegetable of your choice.

Most importantly---ENJOY!

Mushrooms

Here on Applegarth Grange we love mushrooms--mushrooms in soups and in salads, in exotic foods from far off Asia, with wild rice, and in gravies. The healers tell us that mushrooms are filled with substances that are good for our health, especially in winter.
Gather mushrooms from the forest floor or from those who harvest and sell at the daily market in your village.
Slice them, not too thin and not too thick, and place on the racks in your dehydrator, leaving in until they are completely dry.
Now place them into a colored glass jar and store in your panty.
Enjoy!