This issue "D"  

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Dad's Wonderful Wild Rice Casserole 
2. Dainty Lemon Bars Recipe
3. Deep Fried Dill Pickles
4. Dent-the-Diet Pie
5. Dumplings Recipe
1. Dad's Wonderful Wild Rice Casserole

Categories: Rice, Side dish, Casserole

Yield: 12 Servings      
1 c  Uncooked wild rice, rinsed
3 c  Water
6    Slices bacon, crumbled
1 c  Chopped onions
1/2 c Chopped celery
1/2 c Chopped carrot
1 c Sliced fresh mushrooms
10 1/2 oz Can chicken with rice soup

In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.
Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.
Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.
Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium

taken from Pillsbury Classic Cookbooks magazine.

2. Dainty Lemon Bars Recipe

Not small when it comes to taste

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs, beaten
1 cup sugar
2 Tablespoons lemon juice
1 teaspoon lemon rind

INGREDIENTS for Lemon Glaze:

1/2 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon water


Combine flour, butter, powdered sugar; mix thoroughly.  Spread in a 9-inch square pan.  Bake at 350 degrees for 15 minutes.  Meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan.  Return to oven for 25 minutes.  When cool, frost with Lemon Glaze.  Cut into 1 inch x 1-1/2 inch bars.

TO PREPARE Lemon Glaze:

Mix powdered sugar, lemon juice and water together and spread thinly over Dainty Lemon Bars.  

YIELDS:  3 dozen barsCopyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site ( to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

3. Deep Fried Dill Pickles
"Delicious dill pickles that are battered then fried. This recipe also
works well with other pickled vegetables, like pickled peppers."
12 serv  PREP TIME  10 Min  COOK TIME  10 Min  READY IN  20 Min
2 eggs
1 C buttermilk
1 T Worcestershire sauce
1/2 t vinegar-based hot pepper sauce
3/4 t cayenne pepper
1/4 t seasoning salt
1/4 t garlic powder
1 C cornmeal
2 1/4 C flour
1 t salt
3/4 t ground black pepper
32 oz jar dill pickle slices
1 C vege oil for deep frying
salt and pepper to taste
In a lg bowl, combine 2 eggs, 1/4 C of the flour, buttermilk,
Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and
garlic powder.
In a separate mixing bowl, combine cornmeal, 2 C flour, salt and 3/4 t
black pepper.
Preheat oil in a deep fryer or pot to 365 * F.
Dip drained pickles into milk mixture and then dredge them in the flour
mixture. Deep fry until golden brown. Drain on paper towels. Salt and
pepper to taste

4. Dent-the-Diet Pie

Break your New Year diet resolution for this sweet temptation

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


1 unbaked pie shell (9-inch)
6 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 Tablespoon flour
1/2 cup butter
2 eggs
1/2 teaspoon vanilla
1/2 cup white syrup
1/2 cup chocolate chips
1/2 cup pecans


1.  Mix sugars and flour.  Blend in butter.
2.  In another bowl, mix eggs, vanilla, and syrup; add to sugar mixture.
3.  Add chocolate chips and pecans.
4.  Pour into 9-inch unbaked pie shell and bake at 350 degrees for 45 minutes until almost firm.

YIELD:  1 pie (9-inch)
5. Dumplings Recipe

Serve with creamed chicken and a side of vegetables

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


3/4 cup sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup milk


Sift flour, baking powder and salt together.  Beat egg.  Add milk to egg and mix with dry ingredients.  Drop by spoonfuls into boiling gravy or stock.  Cover tightly and cook for 15 minutes.

Do not remove cover while dumplings are cooking.  If the steam escapes, they will not be light.

SERVES:  6Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website ( to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.


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A CraftELady Mailing
Julia G
Tulare CA


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