Minnesota Recipes

~~~~~~~~~~~~~~~

Minnesota STUFFED MUSHROOMS

Ingredients:
8-12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced)
(save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1 tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing)
1/4 Cup Finely Grated Mozzarella Cheese (for garnish)
1/4 Cup Melted Butter

Preparation: Wash and remove stems from mushrooms, pat dry. Save
stems for another recipe. In mixing bowl place clams, onions,
garlic salt, minced garlic, butter and oregano. Mix through and
blend well. Add Italian bread crumbs, egg, clam juice and blend.
Stir cheeses in clam stuffing and mix well. Place clam mixture
inside mushroom cavity and slightly mound clam mixture. You
should be able to stuff between 8 - 12 mushrooms depending on the
size of mushrooms. Place mushrooms in slightly oiled baking dish.
Pour butter over mushrooms. Cover and place in a preheated oven
at 350 decrease for about 35 - 40 minutes. Remove cover and
sprinkle freshly grated mozzarella cheese on top and pop back in
oven just so the cheese melts slightly, garnish with freshly
diced parsley.

~~~~~~~~~~~~~~~

Pacific Northwest Side Dish

2 Cups Water
1/2 Cup Wild Rice( washed and raw)
1 Cup Long Grain Brown Rice (raw)
2/3 Cup Fozen Peas
1/2 Cup Sliced Fresh or Canned Mushrooms

Bring water to boil. Add washed wild rice, reduce heat, cover and simmer 20 minutes. Then add the brown rice and return to boiling for a few seconds, then reduce heat, cover and simmer 20 minutes. 
Add the peas and mushrooms and yes....simmer some more....10 minutes.  Serve with butter.
Yields Approximately 6-8 Servings

~~~~~~~~~~~~~~~

Wild Rice Stuffed Fish Fillets

1/2 Cup Wild Rice (3 Oz)
3 Cups of Water
4 Boneless Fish Fillets - salt and peppered to taste
1/4 Cup finely chopped Celery
1/4 Cup chopped Onions
1 Teaspoon Butter
1/4 Cup Dry Bread Crumbs
1/2 Teaspoon Lemon Peel finely shredded
4 Teaspoons Lemon Juice
1 Teaspoon Parsley Flakes
1/4 Teaspoon Salt
1/4 Teaspoon Curry Powder
2 TableSpoons Butter
4 Lemon Slices
1 Teaspoon Parsley Flakes

Combine the wild rice with the water and cook according to the basic recipe above. Then set it aside.
Sprinkle the fillets with salt and pepper. Saute celery and onions in 1 teaspoon butter, then add in the bread crumbs, cooked wild rice, lemon peel, lemon juice, parsley flakes, salt, curry, and pepper. Mix it well.  Wrap 1/4 of the stuffing inside and secure with toothpicks.

Place fillets in greased baking pan and brush with 1 tablespoon of butter on top. Bake uncovered for 20 minutes at 350F (or until the fish is done.)  Remove from oven and brush with remaining butter and garnish with lemon slices and parsley flakes.
Serves: 4

~~~~~~~~~~~~~~~