Saturday, November 10, 2012

What is Cooking today???

Since I have been gone to a conference - no cardmaking has occurred but I am cooking this morning - this is what came off the stove and out of the oven.

Creamy Wild Rice Soup                    Recipe from a former co worker  -  Mary Goeglien
4 cups water
½ teaspoon salt
½ cup uncooked wild rice
3 Tbl chopped green onion          ¼ cup shredded carrot
3 Tbl chopped pecans                 6 TBL butter or margarine
1/3 cup flour                              2 cans (14-1/2 oz each) chicken broth
½ cup diced fully cooked ham     ¼ tsp pepper
1 cup half-and-half cream (the fat free kind works well)

In a large saucepan, bring water and salt to a boil.  Add rice.  Reduce heat;
cover and simmer for 50-55 minutes or until tender.  Remove from heat. 
Let stand for 10 minutes; drain and set aside.

In a soup kettle or dutch oven, saute the onions, carrot and pecans in butter for
1-2 minutes.  Stir in flour until blended.  Gradually add broth.  Bring to a boil; cook
and stir for 2 minutes or until thickened.  Reduce heat.   Add the ham, pepper and
wild rice.  Cover and simmer for 5 minutes or until carrots are tender.

Reduce heat.  Add cream and heat through (do not boil).  8 servings

Easy Pumpkin Dessert

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, slightly beaten
1 pkg. (18.25 oz.) yellow or spice cake mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

1 comment:

Lost in Paper said...

Sounds so yummy Barb!!!