Victoria MN Newspaper

Almond Wild RiceH

from Allan Orsen, husband

Victoria, Minnesota

5 1/2 cups chicken broth, divided

1 cup golden raisins

6 Tbsp butter, divided

1 cup wild rice

1 cup brown rice

1 cup slivered almonds

1/2 cup minced fresh parsley

1/4 tsp salt

1/4 tsp pepper

In a small saucepan, bring 1/2 cup chicken broth to a boil. Add raisins and set aside (do not drain).

In a large saucepan, bring 3 cups broth and 2 Tbsp butter to a boil. Add wild rice. Cover and simmer for 30 minutes or until the rice is tender.

In a third saucepan, combine brown rice, remaining broth, and 2 Tbsp butter. Bring to a boil and then simmer for 40 minutes.

In a skillet, saute almonds in remaining butter until lightly browned.

Combine all in a serving bowl.

Writes Allan, "This makes a large amount and it's just as good warmed up the next day and the next day."

Bok Choy Oriental SaladH

from Betty Ann Claeys, mother

Ghent, Minnesota

1/2 cup red wine vinegar

1/2 cup olive oil

1/2 cup white sugar

2 Tbsp soy sauce

1/4 cup butter

1/4 cup slivered almonds

1/4 cup sesame seeds

2 (3 oz.) pkgs Ramen Noodles, crushed

1 medium head Bok Choy

2 green onions

In a small bowl, whisk together the vinegar, oil, sugar, and soy sauce. Set aside Melt the butter over medium heat in a skillet. Crush the ramen noodles while still in their packaging and add to the butter along with the almonds and sesame seeds. Saute until golden brown. Remove from heat. Chop the bok choy and green onions and add to large bowl. Just before serving, sprinkle with the noodle mixture and dressing and toss to serve.

Writes Mom, "This good recipe is from Barb but I don't make it often. I didn't grow up with bok choy and neither did you."

LefseH

from Betty Ann Claeys, mother

Ghent, Minnesota

8 cups mashed potatoes

8 Tbsp (one stick) butter, melted

1/2 cup cream

Mix together and cool. When cool, add enough flour to roll out flat. Bake on a hot griddle, browning on both sides. Makes a big batch.

Writes Mom, "My Aunt Sedona Muhl used this recipe. One day last week I had a bunch of mashed potatoes left over, and I made this lefse. It turned out good."