Wild Rice Soup
2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded, (1 cup)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup Bisquick® mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 cup water
1 can condensed chicken broth
1 1/2 cups cooked wild rice
1 cup half-and-half
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
In saucepan, melt butter. Cook celery, carrot, onion, and green pepper in butter about 4 minutes, stirring occasionally, until tender. Stir in Bisquick mix, salt, pepper and thyme. Stir in water broth and wild rice. Heat to boiling, stirring frequently, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Stir in half-and half, almonds and parsley. Heat just until hot (do not boil). Makes 4 servings.
Doughnuts
4-1/2 to 5 cups flour
1-1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
3 eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil
2 tablespoons orange juice
4 teaspoons grated orange peel
Oil for deep-fat frying
Confectioners’ sugar
In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel. Stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.
Turn onto a floured surface; roll to 1/2 inch thickness. Cut with a floured 2-1/2 inch doughnut cutter.
Heat oil to 375º in deep-fat fryer. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust warm doughnuts with confectioners’ sugar. Yield: 20 doughnuts.
Cherry Chip Scones
3 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter
1 cups (8 ounces) vanilla yogurt
1/4 cup plus 2 tablespoons milk, divided
1 1/3 cups dried cherries
2/3 cup white baking chips
Coarse sugar, optional
Combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.
On a greased baking sheet, pat the dough into a 9 inch circle. Cut into eight wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake at 400º for 20-25 minutes or until golden brown. Serve warm. If using frozen blueberries in place of cherries, use without thawing to avoid discoloring the batter.
