FRIDAY JANUARY 8

WILD RICE SOUP

4 slices of thick-cut bacon, diced
1 cup chopped onion
4 carrots, halved lengthwise and sliced
2 celery sticks, halved lengthwise and sliced
1 teaspoon each salt and pepper
8 ounces of sliced mushrooms
1 quart of good quality chicken broth
2 cups cubed cooked chicken
3 cups of cooked wild rice
½ cup heavy cream

Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.

To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.

Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.

MICROWAVE MEATLOAF

1 pound lean ground beef

1 egg, beaten

1/2 cup plain bread crumbs

1/4 cup milk

2 tablespoons dry onion soup mix

2 tablespoons ketchup

2 tablespoons soy sauce

1/2 cup shredded Swiss or Cheddar cheese

Preparation:

Combine all ingredients and mix gently with clean, moistened hands or fork; shape into a round loaf. Place loaf in a microwave-safe dish, cover with waxed paper and microwave on HIGH for 10 minutes, turning dish a quarter turn after 5 minutes. Drain and cover with foil; let stand 10 minutes before slicing.
Serves 4.

PEAR PIE

2 1/2 CUPS SLICED PEARS

1 CUP SUGAR

3 TBP FLOUR

SPRINKLE SALT

2 TBP WHITE CORN SYRUP

1 TBP LEMON JUICE

1 TBP MELTED BUTTER

COMBINE SUGAR, FLOUR, AND SALT

COMBINE WITH REMAINING INGREDIENTS

MIX WELL AND POUR INTO UNBAKED PIE SHELL

BAKE 400 FOR EDGES START TO BROWN

REDUCE TO 350 AND FINISH BAKING

CAN ALSO USE TOP CRUST