Preheat oven to 350 degrees. Mix up a little cinnamon-sugar topping. Combine all other ingredients and turn in to a 1 1/2 quart casserole. Sprinkle with cinnamon sugar. Bake one hour or until pudding is set. Don’t overcook or it will be dry. Serve warm or chilled.
Saute onions, mushrooms and parsley in the oil for 5 minutes over medium heat. Add remaining ingredients; heat through, stirring constantly. Serve hot.
In a large bowl, blend flour, baking powder, salt, 1/4 cup of the cornmeal and the rice. Stir in water or milk until dough is stiff. Divide dough into four parts. Knead each part until smooth. Sprinkle rolling surface with remaining cornmeal and roll each part out to about 10 inches diameter. Heat oil to smoking, (about 400 degrees). Cook rolled dough in one piece, or cut or tear it into pieces and cook smaller breads. Fry breads about 45 seconds per side, or until golden. Serve hot with butter, or dust with powdered sugar.
Wash rice well. Turn into a 2-quart casserole. Add broth, wine or cider, and onion. Arrange chops over top. Cover and bake at 325 degrees for one hour. Top chops with a slice of apple and slice of tomato. Recover and continue baking for 30 minutes longer.
Boil rice to your preferred doneness; drain any remaining water. Melt butter in a baking dish in oven set to 400 degrees. Add salt, garlic and most of the parsley (reserve a little) to butter; mix well. Arrange cleaned shrimp in single layer on baking dish. Turn shrimp to coat in butter mix. Bake uncovered 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley. Bake 8-10 minutes or until just tender. Arrange hot rice on serving dishes, top with shrimp. Garnish with lemon wedges.
Rinse and boil wild rice until tender. Drain any remaining water and cool. Trim asparagus, but leave in whole spears; cook in boiling water for three minutes. Drain and rinse under cold water. Puree ginger and vinegar in blender. Strain into a bowl, and whisk in sesame oil, salt, sugar, pepper and olive oil until blended. Pour dressing on asparagus; drain off most of it. Blend remainder into wild rice. Arrange asparagus on top of wild rice in serving dish. Sprinkle with toasted sesame seeds. Chill or serve at room temperature.
Rinse rice well and low boil until tender. Drain any remaining water. In a heavy pot, melt butter. Add onion and mushrooms. Saute for 5 minutes or until onions are transparent. Add broccoli, carrots and chicken broth. Simmer until vegetables are tender. At this point, either turn the entire pot of vegetables into a blender or food processor until smooth, or process about one half and leave the rest whole, or leave all vegetables whole. Continue heating and cook until thickened. If you do not process the vegetables, you might wish to add a small amount of arrowroot powder or cornstarch to thicken the broth. Add the chicken and wild rice. Add salt and pepper to taste.
Wash rice in three changes of hot water. Add to 1-1/2 cup water in saucepan, heat to boiling. Cover and lower heat; simmer 30-45 minutes. Saute onions and mushrooms in butter until onion is transparent, 3-5 minutes. Add flour and stir, cooking for 5 minutes. Stir in chicken broth and bring to boil. Stir until smooth and flour is thoroughly cooked. Add cream or half & half and sherry. Stir until heated through, but do not allow to boil.
Preheat oven to 375 degrees F. In bowl, combine rice, 2 tsp. salt, water, sugar, yeast. Stir to blend. Let stand 5 minutes until yeast foams. Stir in oil and flour one cup at a time until mix is stiff. Let rest 15 minutes. Turn on to board; divide into 16 pieces. Roll each piece to make a rope 16-20 inches long. Roll sticks in oil and place on baking sheets. Brush with egg mixture and sprinkle with coarse salt. Bake for 20-30 minutes until browned and crisp.
Wash wild rice well in several rinses of hot water. Place drained rice with water in heavy pot and bring to a boil. Reduce heat to simmer, cover and cook rice until tender. Do not allow kernels to “roll up” or rice will be overdone. Drain any remaining water.