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]

Re: Chuckwagon Recipe Of The Week..1

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

[Guest blackeyed_susan]

Re: Chuckwagon Recipe Of The Week..1

This sounds very good! Thanks for the recipes.