From Alan Crossley
1 cup uncooked wild rice
1/4 cup butter
1/2 cup slivered almonds
2 T chives
1 8oz can mushrooms
3 c chicken broth
Wash and drain rice. Saute in butter rice, almonds, chives,
and mushrooms. cook about 20 min.
til almonds golden. Heat oven 325o. Pour mixture into ungreased pan, heat
broth to boiling and stir into rice.
Cover tightly. Cook 1 1/2
hours or until all liquid absorbed.
From Jean Dunn
1 15-ounce can pinto beans drained
1/2 small onion chopped
1/2 cup yellow cornmeal
1 4-ounce can chopped green chilies,
drained
4 ounces sharp cheddar cheese,
shredded
1/4 teaspoon chili powder
pinch salt
1 egg lightly beaten
2 tablespoons butter, melted
few drops Tabasco sauce, to taste
Preheat oven to 4250 F.
Lightly coat a baking sheet with vegetable cooking spray and set aside. In a large bowl, mash beans, onion and
1/3 cup cornmeal with a fork to form a thick paste. Stir in chilies, cheese, chili powder, salt, and egg until
smooth. Chill 30 minutes. Form mixture into 4 patties and coat
each with the remaining cornmeal.
Arrange on prepared baking sheet, drizzle with butter, and sprinkle each
with a drop or two of Tabasco.
Bake 20 minutes, turning once.
Serve with Saucy Salad.