Herself's Recipes

This is a great healthy, one pan meal. It can be prepared the day before and heated in the oven at 350 for about half an hour.

It was a cold winter day and I had spent two hours driving through the snow. I found this little tiny Greek restaurant and had a platter of this dish. It was so wonderful I had to learn how to make it myself.

Prepare…
1 head of broccoli (steamed or boiled)
1 box Near East Rice (your favorite flavor) or 1 cup uncooked white rice
cook rice according to directions

1 cup tomato sauce warmed up (your favorite)
1 can cheddar cheese soup

add to soup
2 cloves grated or crushed garlic (be brave go heavy on garlic here)
1/2 cup diced chives or scallions

Put rice into a large casserole dish
Pour tomato sauce over rice
Place broccoli on top of rice and sauce
Pour 1/2 of cheese soup over broccoli

Serve

Broccoli came from southern Italy and is an excellent source of vitamins A and C and cancer fighting substances.

Garlic is one of the oldest cultivated plants, medicinal and religious use goes back at least 6,000 years. Chicago got its name from the wild garlic that grows around Lake Michigan.

This is good for using up some leftovers in your fridge, the taste is wonderful and it can be presented nicely for a formal dinner as a side dish. Here we have it in the summer as a main course, where it serves two.

Layer one a plate
Lettuce, romaine if you have it or mixed greens to thickly cover serving plate bottom 1 cup white rice cooked. ( 1 cup before cooking)

1/2 cup wild rice, cooked with one beef bullion cube (1/2 cup before cooking) mix with the white rice and layer over lettuce while still warm.

1/4 cup diced red onion, vidallia will work if you don’t have red, sprinkle it over the rice

1/4 cup diced seeded fresh cherries. (red grapes or other slightly tart berries will work if you don’t have cherries on hand. sprinkle them over the rice. )

Thinly slice one duck breast or leftover roasted duck and toss in a skillet with a bit of oil and 2 cloves crushed garlic, stir fry and spoon onto salad.

Sauce/dressing
Place all this into a food processor or blender, mix well and pour over the salad
1/3 cup orange juice
1/4 cup walnut oil
juice of 1/2 a lemon
1 Tablespoon balsamic vinegar
1/4 cup fresh raspberries ( use 1 Tablespoon raspberry jam if you don’t have any)
1 teaspoon mustard (not sweet )