Ricotta/Rice Pie Dana Heckendorf

  • 2lbs ricotta
  • 1 cup cooked rice
  • 1 cup sifted powdered sugar
  • 1 tsp vanilla
  • 5 large eggs
  • 1 tsp salt
  • zest of half a lemon, half a lime, and half an orange (if you prefer, use any of the three fruits, but use the zest of the whole fruit)

Mix all ingredients in a mixer. Pour into a 12-inch pie shell. Bake 1 hour at 375 or until set.

Pie Crust:

  • 2 1/2 cups flour
  • 1/3 lard
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 large egg whisked into
  • 1/3 cup cold water

Mix lightly until it just forms a ball. Wrap in plastic wrap and refrigerate for 1 hour. Roll out to pie dish size and put in pie plate.

Chicken Mushroom Wild Rice Soup Suzy Zarcynski

  • 1 large chicken breast
  • 8 cups of water
  • 2 tbsp chicken bouillion
  • 1 tsp steak seasoning
  • 1/2 tsp Mrs. Dash
  • 2 pkg mushrooms, sliced and sauteed
  • 2 pkg long grain wild rice (Uncle Ben’s)
  • 8 oz heavy cream (if desired)

Place chicken breast in the pot with water. Bring to a boil, reduce heat and cook for approximately an hour. Add chicken bouillon, steak seasoning, Mrs. Dash, and sauteed mushrooms. remove chicken and cut meat, return to pot. Open the seasoning package for the rice mix and add it to the pot. boil for approximately 15 minutes. Add rice (and heavy cream if desired). Cook an additional 15 minutes and serve.