Stuffed Cherry Tomatoes
24 Cherry Tomatoes
1 cup Wild Rice Cooked
1/4 cup Chopped Cashews
1/2 tsp Worcestershire Sauce
1/4 tsp Coriander Powder
1/3 cup Miracle Whip
2 or 3 drops Mint Sauce
24 Whole Cashews
- Prepare tomatoes cutting off the tops and scooping out seeds and pulp. Leave shells intact.
- Combine all ingredients except for whole cashews.
- Fill tomato shells with mixture.
- Refrigerate until served.
- Garnish with whole cashews.
White and Wild Bread
2 cups white all purpose flour
2 tbsp wild rice flour
1/4 cup white sugar
1/2 tsp salt
2 tsp soft butter
1 tbsp yeast (prepared)
3/4 cup warm milk
2 tbsp warm water
Note: to make wild rice flour grind dry wild rice kernels in coffee bean grinder until texture is very fine.
- In bread machine add white and wild rice flours, sugar, salt, butter. Turn machine on and mix these ingredients well.
- Slowly add prepared yeast. Slowly add warm milk.
- Very slowly drizzle warm water over dough until desired texture is obtained. Use only as much water as it takes to form a dough ball in machine. When ball is formed turn machine off. Immediately turn machine back on to start cycle.
- I find it best to remove dough before the last rising, form it into loaf and place it in a lined bread pan. Let rise in slightly warmed oven. Remove risen bread from oven and preheat oven to 350 degrees F. Bake bread for 30 to 35 minutes or until done. Cool on rack.
