Pheasant Casserole with Wild Rice
2-3 cups cooked pheasant or chicken
1 1/2 cups wild rice cooked in stock
8 ounces sliced mushrooms
1 can pimento (rinsed)
1 cup blanched almonds
Salt and pepper to taste
White Sauce:
1 cup cream
2 tablespoons butter
1 cup milk, 1/4 cup flour
Combine casserole ingredients and prepare white sauce. Mix together and bake at 350º for one hour or until heated through.
Serves: 10
Double Streusel Coffee Cake
Streusel:
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
Coffee cake:
2 cups Original Bisquick mix
1/2 cup milk or water
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
Heat oven to 375º. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, Mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender, until crumbly; set aside.
In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel, spread carefully over streusel. Sprinkle remaining streusel over top.
Bake 20-24 minutes or until golden brown. Let stand 30 minutes before serving Serve warm or cool. 6 servings.
Parmesan-Roasted Acorn Squash
1 (2 pound) acorn squash, halved lengthwise,
seeded and cut into
3/4 inch thick slices
1/4 cup grated Parmesan cheese
8 springs fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
Preheat oven to 400º. Toss squash slices, Parmesan, thyme, oil, salt, and pepper together in a bowl until squash is evenly coated. Arrange in a single layer on a large rimmed baking sheet. Roast until golden brown and tender, 25 to 30 minutes. Serves 4.
Happy Cooking!
