Wild Buffet Rice


Wild Buffet Rice
  1. Makes lots - perfect with any meat!
  1. 1 cup wild rice
  2. 10 oz. can chicken broth (salt reduced)
  3. 10 oz. can of water
  4. 10 pork sausages
  5. 1/2 lb (250 g) mushrooms, sliced
  6. 1 large onion, finely chopped
  7. 2 tbsp. flour
  8. 1 cup (250 ml) whipping cream
  9. 1/2 tsp. salt
  10. 1/4 tsp. oregano
  11. 1/4 tsp. sage
  12. 1/4 tsp. marjoram
  13. 1/4 tsp. thyme
  14. 1/2 cup slivered almonds
  1. Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.
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Diddle Diddle Dumplings

You’ll love this old-fashioned apple dessert that features a new twist

Diddle Diddle Dumplings
  1. Sauce
  2. 1 1/2 cups brown sugar
  3. 1 1/2 cups water
  4. 1/4 cup butter
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. Dough
  8. 2 cups flour
  9. 2 tsp. baking powder
  10. 1/2 tsp. salt
  11. 3/4 cup butter
  12. 2/3 cup milk
  13. Filling
  14. 4 Granny Smith apples
  15. 1/2 tsp. cinnamon
  1. Preheat oven to 350 F.
  2. To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
  3. To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
  4. To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
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Corn Fritters

Recipe Card

Corn Fritters
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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Whipped Potato with Celery Root

Perfect company for your Thanksgiving or Christmas turkey and you can make this dish a day or two ahead and store it in the refrigerator. Celery root does wonders for the humble potato and it’s easy to find in your supermarket. Peel it as you would a potato


Whipped Potato with Celery Root
  1. 1 celery root , peeled and chopped
  2. 4-5 baker potatoes, peeled and cut into chunks
  3. 2 Tbsp. butter
  4. 3 Tbsp. sour cream
  5. grated zest of 1 orange
  6. salt and freshly ground pepper to taste
  1. Cook celery root in simmering salted water until tender. Drain and puree in food processor. Cook potatoes in salted water until tender. Drain and mash mixing in butter and sour cream. Add orange zest to mashed celery root, then add to mashed potatoes. Season with salt and pepper. Serves 6.
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Pad Thai

Thailand’s most well-known noodle dish 

Pad Thai
  1. 8 oz. (250 g) wide rice stick noodles
  2. 1/2 cup chicken broth
  3. 1/4 cup sugar
  4. 1/4 cup fish sauce
  5. 3 Tbsp. lime juice
  6. 2 Tbsp. ketchup
  7. 1/4 tsp. hot pepper flakes
  8. 4 oz. (125 g) boneless pork or chicken breasts
  9. 6 oz. (170 g) firm tofu
  10. 1/4 cup vegetable oil
  11. 1 egg, beaten
  12. 3 garlic cloves, minced
  13. 8 oz. (250 g) large raw shrimp, peeled and deveined
  14. 1 red pepper, diced
  15. 2 cups bean sprouts
  16. 1/2 cup coarsely chopped cilantro
  17. 6 green onions, thinly sliced
  18. 1/4 cup peanuts, chopped
  1. In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
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Curried Apple and Sweet Potato Pilaf

This is a great accompaniment for ham and serves 4 -5

Curried Apple and Sweet Potato Pilaf
  1. 1 Tbsp. (15 mL) olive oil
  2. 1/2 cup 9125 mL) chopped green onions
  3. 2 garlic cloves, minced
  4. 1 cup (250 mL) uncooked long-grain rice
  5. 2 cups (500 mL) water
  6. 1 1/2 cups (375 mL) peeled & diced sweet potato
  7. 2 cups (500 mL) peeled & cubed Granny Smith apples
  8. 1/2 cup (125 mL) frozen green peas
  9. 1/4 cup (60 mL) currants
  10. 1/2 tsp. (2 mL) curry powder
  11. 1/2 tsp. (2 mL) cumin
  12. 1/4 tsp. (1 mL) salt
  13. pepper to taste
  1. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic; saute 1 minute. Stir in rice and saute 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until liquid is almost absorbed. Stir in apple, peas, currants and seasonings. Cover and simmer 3 minutes, or until thoroughly heated.
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