Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Drea's Bakers Dozen -- Ignore unavailable to you. Want to Upgrade?

To: clappyssidekick who wrote (148)	11/21/2000 6:33:24 PM
From: clappyssidekick	Read Replies (1) \| Respond to of 552

Wild Rice stuffing 1/4 cup wild rice 1/4 cup brown rice 1 1/2 teaspoons instant chicken bouillon 1 cup water 1/8 teaspoon ground sage or nutmeg 2 cups sliced fresh mushrooms 1/2 cup chopped celery 3 green onions, sliced 1/4 cup toasted slivered almonds or pine nuts. Rinse wild rice in a strainer under cold water about 1 minute. In a medium saucepan combine wild rice, brown rice, bouillon, sage or nutmeg, and 1 cup water. Bring to boiling, reduce heat. Cover and simmer for 45 minutes. Add mushrooms, celery, and green onions. Cook covered over medium heat for 10 to 20 minutes. Stir in nuts. **Note For a different flavor try. Nutmeg and 1 1/4 cups water. Add 1/2 cup snipped dried apricots or apples to cooked rice with mushrooms.

To: clappyssidekick who wrote (148)	11/21/2000 6:42:35 PM
From: Poet	Read Replies (2) \| Respond to of 552

Hi Drea, Polvie pointed me to your thread. I love to cook and just wanted to tell you that your recipes and knowledge of cooking are much appreciated. Your stuffing recipe (we call it dressing here in New England) is a classic. My family enjoys it with oysters, but I think that's a regional thing. I usually serve a potted cheese spread and hot lobster rolls as a holiday appetizer. Is there any interest in them?