Chuckwagon Recipe Of The Week..1

[Snipe]

Rice Soup on the wild side

3 cups wild rice -- cooked
2 cups chicken or turkey -- in one inch cubes
1 cup cubed 1/2 inch cooked ham
2 medium carrots -- shredded
2 stalks celery -- sliced 1/2 inch
1 quart half-and-half
1 1/4 cup chicken broth
1 medium onion -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons butter -- melted

In Dutch oven combine all ingredients except flour and butter.Cook over medium heat, stirring occasionally, until heated through 15-20 minutes. In
small bowl stir together flour and butter; stir into hot soup. Continue cooking
g, stirring occasionally, until thickened 5-8 minutes.

You need something to soak up the last bit in the bowl..?? Here is a great bread recipe...Dont be fooled by making bread its easier than most think..


SOURDOUGH BREAD


1 pk Dry yeast
2 tablespoons Sugar
5 cup All-purpose flour
1 cup Warm water
1 1/2 cup Sourdough starter
2 teaspoons Salt

In large mixing bowl, sprinkle yeast over warm
water, let dissolve 5 minutes. Stir in sugar, starter
and gradually add 4 cups of the flour mixed with salt.
Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in
a warm, draft-free place. Turn dough onto floured
board, work in remaining flour until dough is no
longer sticky, Knead until satiny, about 5 min. Shape
into 1 large round, or 2 long loaves. Set on cookie
sheet sprinkled with corn meal. Let rise again in
warm place for 1 to 1 1/2 hrs. Put shallow pan of
water in lower shelf of oven; preheat to 400 F. Make
diagonal slashes in bread. Bake 40 to 50 minutes or
until crust is medium dark brown.


Sour Dough Starter

1 pk dry yeast
2 1/2 cups warm water
2 cups all-purpose flour
1 tablespoon sugar or honey

Dissolve yeast in 1/2 cup water. Stir in remaining water, flour and sugar.
Beat until smooth. Cover with cheesecloth. Let stand at room temperature
for 5 to 10 days or till bubbly; stir 2 or 3 times a day. To store,
transfer to a jar and cover with cheesecloth; refrigerate. To use, bring to
room temperature. To replenish after using 1 cup, stir 3/4 cup flour, 3/4
cup water and 1 teaspoon sugar or honey into remaining amount. cover; let
stand at room temperature at least 1 day or till bubbly. Refrigerate for
later use. If starter isn't used within 10 days, stir teaspoon sugar or
honey. Repeat ever 10 days until used.

Enjoy Guys....

[VermontHunter]

Yummy..sounds good...but where's the dessert ??

[blackeyed_susan]

This sounds very good! Thanks for the recipes.