4/10/12 Featured Recipe 10 Apr 12

SAVORY WILD RICE CASSEROLE
- from allrecipes.com

  • 3 cups water
  • 1 cup uncooked wild rice
  • 1/4 teaspoon salt
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1 (8 ounce) can sliced water chestnuts, drained

In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender.

Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain.

Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated through.

TOMATO AND BASIL QUICHE
- from allrecipes.com

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 tomatoes, peeled and sliced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried basil
  • 3 eggs, beaten
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat.

Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper.

Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Then sprinkle the top with remaining 1/2 cup shredded cheese.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

 

EGGS BENEDICT
- from allrecipes.com

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon ( or ham)
  • 4 English muffins, split
  • 2 tablespoons butter, softened

To Make the Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in the salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat the oven on broiler setting. Poach the eggs any way you choose, to the point where the yolks are still be soft in center. Set them on a warm plate.

While the eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread the toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.