All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

e-mail to:
mail to: WBBA, P.O. Box 312, Pittsfield, IL 62363
(Purple Sage Cookbook)
By the Junior League of Tucson, Arizona

1 6-oz package long grain and wild rice
6 slices bacon
1 large onion, chopped
3 large celery stalks, chopped
½ lb fresh mushrooms, sliced
½ cup blanched, slivered almonds
½ tsp oregano
1/8 tsp salt
¼ tsp pepper
1¼ cups chicken broth

Cook rice. Fry bacon. Drain and crumble. In same skillet, sauté onions, celery and mushrooms until soft. Place rice, bacon, vegetables, nuts and seasonings in buttered casserole. Mix lightly. Add broth and toss. Bake at 350 degrees, uncovered, for 30 minutes.