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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

GROUND BEEF AND WILD RICE - "THE RECIPE" Recipe

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This recipe for GROUND BEEF AND WILD RICE - "THE RECIPE" is from Nan's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. boiling water
1 c. uncooked wild rice

Pour boiling water over the rice in a bowl and let stand for 15 minutes.

1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. jar sliced mushrooms, drained
2 beef bouillon cubes
1 c. boiling water
¾ c. chopped celery
6 Tb. chopped onion
½ lb. ground beef
¼ tsp. each of celery salt, garlic salt, pepper, onion salt, paprika
1 bay leaf
½ c. slivered almonds
Directions:
Directions:
Drain the wild rice and add soups, mushrooms, bouillon cubes dissolved in 1 c. water and bay leaf. Mix in seasonings. Saute celery and onion in butter until transparent and add to rice mixture.
Brown ground meat and break up into crumbles. Add to rice mixture. Stir until it is well mixed. Put into a large casserole and sprinkle with almonds. Refrigerate until time to bake. Bake, covered, for 1½ hours or until rice is done at 350 degrees. Add more bouillon if mixture becomes too dry. Remove bay leaf before serving.
Number Of Servings:
Number Of Servings:
Serves 10
Personal Notes:
Personal Notes:
"The Recipe" as it was known was from Linda McElhaney. She brought it for one of our meals every 4th of July. She was married to my cousin, George, Roy McElhaney, Sr.'s son.

 

 

 

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