Wild Rice Casserole

8 ounces uncooked wild rice, Wis/Minn river rice preferred 1.5 lbs ground beef 1 large onion, diced coarse 4 stalks celery, sliced and diced to your preference 2 carrots, julienne cut 8 ounces fresh portabella mushrooms, sliced 4 tbls. butter, the REAL stuff 1 can cream of celery soup 1 can cream of mushroom coup 1 can beef gravy garlic powder Lawrey’s Seasoned Salt salt & pepper to taste Worcestershire sauce, a few good dashes 

Cook rice according to directions. While rice is cooking sauté onion, celery and carrots in butter. Add mushrooms during the last few minutes of sauté process. Brown ground beef, then combine sautéed ingredients, browned beef, rice, canned ingredients and seasonings in a roaster or large Dutch oven. Cook at medium heat for 1 hour covered, stirring occasionally.

May be used as a main dish with a heavy bread like roasted garlic or rosemary/olive oil. Or serve as a side dish with any type of fowl. This dish is guaranteed to keep you fat and sassy during the upcoming winter months! 

Enjoy! BoB Kinderman

Following is the ingredients for the potato salad that a number of folks at the Chapter picnic requested. As I mentioned this is so simple it can be made up quickly at a fishing or hunting camp.

1-16 oz. can sliced potatoes
1- hard boiled egg
3 tbls. Hellmans real mayonnaise, it makes a difference
2 tbls. chopped onion
1 tsp. yellow mustard
1 tbls. dried parsley
1/4 tsp. garlic powder
salt and pepper to taste

In a bowl large enough to hold the potatoes, combine and blend together mayo, onion, mustard, parsley, garlic, salt and pepper to taste. Add potatoes and stir to coat. Slice egg and place on top. Serves 2-4 depending on appetite.

BoB Kinderman

Ingredients:
1 piece ginger root
4 green onions
2 tbls. rice venegar
1 16-20 oz. salmon fillet divided into
4 pieces
1/3 cup mayo, light or regular
2 tsp. sesame oil
salt and pepper to taste
Preparation:

Thinly slice half the ginger, finely rate enough of the remaining ginger to make 2 tsp. Cut white parts of onions into 1 inch lengths, finely slice green parts and place in small bowl of ice water. Set aside

In saucepan just large enough to hold salmon in one layer, pour in enough water to come 2 inches up side of pan, add sliced ginger, white parts of onions, 4 tsp. of the vinegar and 1 tsp. salt. Bring to boil. reduce heat and simmer for 5 min. Add salmon, cover and cook at bare simmer just until fish flakes easily when tested, about 4-6 minutes. Remove fish with slotted spoon and let cool.

Drain green parts of onions. Mix mayo with grated ginger, onions, remaining vinegar, sesame oil and 1/4 tsp. pepper. Serve with salmon. Makes 4 servings

Here's a good recipe that has worked well for me on many occasions:

Ingredients:
1. waders or hip boots
2. rigged up fly rod of choice
3. tippit of choice
4. bug dope
5. box of assorted flys
6. net/optional
7. hat
8. sunglasses
9. hemostat and nippers
10. catch trout
11. release trout
12. hit burger joint on the way home

This recipe has satisfied my appetite quite well.

1 1/2 - 2 lbs. fish fillets. Any kind will do.
1 16 oz. pkg. frozen French-fried crinkle cut potatos.
1 10 3/4 oz. can cream of celery soup.
2/3 c. milk.
1/4 c. mayo.
1 tsp. curry powder.
pepper and salt to taste.
1 tbl. minced parsely, for garnish

Grease a 7.5x12 baking dish, bottom and sides. Place thawed fillets in single layer on bottom of dish. Don't worry if they overlap a bit. Spread the french fries on top of fish.

Combine the remaining ingredients, except parsely, and pour over the fish and fries. Pre-heat oven to 350 degrees and bake uncovered for 50-60 minutes until contents are really bubbling. Garnish with parsely. This dish takes only about 5 minutes to prepare so it's a great after work meal with no hassles.

Well now that you all have that deer home and in the freezer here's a delicious way to use up the loins that are so prized.

1 Loins from 1 deer cut approx. 1" thick
2 Olive oil
3 1/2 green bell pepper, chopped
4 1/2 c. onion, diced
5 1 tsp. minced garlic
6 1 tbls. parsley flakes
7 Lawry's seasoned salt
8 pepper

In large fry pan add 1/4" of olive oil. Heat oil on medium and add green pepper, onion, minced garlic, and parsley flakes. Sauté on medium heat until onions are clear. Pat dry the loin pieces and coat with flour. Place loins in pan and season to taste with Lawrey's and pepper. Fry until lightly browned on both sides.

Here's a great way to make use of leftover turkey from your upcoming fall hunt.

2 pkgs. frozen broccoli spears (10 oz. pk)
2 or 3 cups cooked turkey, diced
Cook brocolli according to package directions. Don't overcook.
Layer brocolli and diced turkey in a flat pyrex baking dish.
 

Cover with sauce made of the following ingredients:
2 cans cream of chicken soup
1 cup mayo or miracle whip
1 tsp.lemon juice
1/2 tsp. curry powder
1 cup shredded cheddar cheese

Bake in 300 degree oven for 30 minutes or until bubbly.

Enjoy.