RASPBERRY SOUR CREAM GELATIN

This recipe is a little unusual because of the sour cream ,but it is nice and Christmasy and the sour cream gives the dessert a nice little tang.

INGREDIENTS

2 10 ounce packages frozen raspberries

2 cups boiling water

½ pint sour cream

2 small packages raspberry gelatin



DIRECTIONS

Thaw the raspberries, saving the juice.

Dissolve gelatin in boiling water.

Add enough cold water to the raspberry juice to make 1 ¾ cups. Add this to gelatin and chill until partially set.

Fold in sour cream and raspberries, chill until firm. Makes 8 servings.

CREAMY WILD RICE AND MUSHROOM SOUP

This recipe is from The Villager restaurant, which is located in Sheboygan Falls, Wisconsin

INGREDIENTS

2 quarts chicken stock

6 ounce package long grain and wild rice mix

¾ cup butter

1 pound fresh mushrooms

1 medium onion

½ cup flour

2 cups milk

2 cups heavy cream

1 teaspoon salt

½ teaspoon white pepper

DIRECTIONS

Slice the mushrooms and finely dice the onion. Bring stock to boil in 2 gallon stock pot, then add wild rice mix, including seasoning packages if there are any. Cook rice until tender.

In large sauté pan, melt ½ cup butter and cook mushrooms and onion until soft, but not browned.

In another pan, melt ½ cup butter, then add flour. Stir and cook over low heat for about 10 minutes. Keep stirring so it does not brown.

Stir flour mix into boiling rice with whisk, cook until thickened and smooth.

Add onions and mushrooms to rice, then stir in milk and cream. Add in spices and simmer on low heat for about 10 minutes, stirring occasionally.

Makes about 5 quarts

MULLED CIDER RECIPE

INGREDIENTS

1 quart apple cider

¼ cup brown sugar

6 whole cloves

2 2 inch cinnamon sticks

DIRECTIONS

Combine ingredients in large saucepan and heat to a boil. Simmer for 5 minutes, remove from heat and take out spices, serve immediately.

TURKEY AND EGG BAKE

This recipe is from a early 1970’s newspaper article

INGREDIENTS

2 cups diced, cooked turkey
1 ½ cups soft bread cubes
½ teaspoon poultry seasoning
¼ teaspoon salt
1 cup shredded cheese
2 tablespoons chopped onion
3 tablespoons milk
4 eggs

DIRECTIONS

Mix turkey, bread cubes spices, onion, milk and ½ cup cheese. Place in medium casserole and bake at 350 degrees for about 10 minutes.


Remove casserole from oven and make 4 separate depressions in the casserole. Drop a raw egg in each depression and then sprinkle their tops with the remaining cheese.


Return casserole to oven and bake for 10 more minutes or until the eggs are just barely set.


Serves 4.