Wild Rice Turkey Casserole

Wild Rice Turkey Casserole

 Recipe By: Louise

 Serving Size: 8   

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1      package       (6 oz.) long grain and wild rice mix—cooked as

Directed

    3 ½ cups          cubed, cooked turkey

    1-½ cups          chopped celery

      ½ cup           chopped onion

    1      can           (10 ¾ oz.) cream of mushroom soup

1      can           (8 oz.) water chestnuts, drained and slice—reserve

Liquid

    1      can           (4 oz.) mushrooms, drained—reserve liquid

      ¼ cup           soy sauce

      ¾ cup           soft breadcrumbs

    2      Tablespoons   melted butter or margarine

Preheat oven to 350.  Add water to reserved liquids to make 1 cup.  Combine

All ingredients except breadcrumbs and butter.  Spoon into a 3-quart baking

Dish.  Sprinkle with mixture of crumbs and butter.  Bake, uncovered, about 1

Hour.  Makes about 8 servings.

 

Pecan Pie

Pecan Pie

 Recipe By: Louise

 Serving Size: 8    

 Categories: Pie

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    1-cup           dark brown sugar

      2/3-cup           cane syrup

      ¼ cup           unsalted butter

    3      tablespoons   bourbon

      ½ teaspoon      vanilla

      ½ teaspoon      salt

    4                    eggs

    3      tablespoons   half-and-half

    2      cups          pecan pieces

1                    unbaked 9-inch piecrust

Whole pecan halves

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1. Preheat oven to 350 degrees.  In a large saucepan, melt the brown sugar, Syrup and butter together with the bourbon, vanilla and salt.  Continue

Heating the mixture to the boiling point, stirring frequently.  Boil for 1 Minute, stirring constantly.   

2. Remove pan from heat and let mixture cool.  In A bowl, beat the eggs with the half-and-half until they are light and

Frothy.   

3. Add to the cooled syrup, beating until the mixture is well Incorporated.  Stir in the pecan pieces.  Pour the filling into the pie

Shell.  Top with a layer of pecan halves.  Bake 45 to 50 minutes until a Toothpick inserted into the center comes out clean.