I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Wild Rice Stuffing or Side Dish

1 cup wild rice
4 cup chicken broth
1 cup diced celery
1/4 cup instant minced onion (or ½ cup fresh)
1/2 cup melted butter
1 (4 oz.) can mushrooms
1/2 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. pepper
1/4 tsp. rosemary
1 tsp. seasoned salt
1/4 tsp. thyme
Salt to taste

Wash wild rice well. Add to boiling broth, bring to boil again, cover and simmer 35-45 minutes until tender. Stir occasionally with fork. All broth should be absorbed. Saute celery and onion in butter 2 to 3 minutes. Drain mushrooms, reserving 2 Tbsp. liquid, add to onions and celery along with remaining ingredients, saute briefly and add to rice. Makes 6 cups, enough for 10 lb. turkey.

This is Grandma Piotrowski's recipe, cooked by Rosie for Thanksgiving in Tucson 2002.
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