I still have some wild rice stashed away. I think I'll try this recipe. SAUSAGE AND WILD RICE CASSEROLE (Serves 6-8) 1 pound bulk pork sausage 1/2 green pepper, chopped 1/2 cup chopped celery One 4-ounce jar diced pimiento, drained 1 cup wild rice 2 teaspoons chicken seasoned stock base One 10-1/2 ounce can cream of mushroom soup One 2-ounce can sliced mushrooms, drained 1 medium onion, chopped 1/2 teaspoon marjoram leaves 1/2 teaspoon thyme leaves 1 cup grated Cheddar cheese Cook wild rice according to package directions. Or, spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450 degrees. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning. Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325 degrees or until heated through.

I found some free recipe books on the Dept of Human Health site. You can order the paper version or download a Pdf version or view them online in the HTML version they are all free. Healthy Eating I saw this recipe on my French's mustard bottle and want to give it a try. Tangy Ranch Chicken Ingredients: 2/3 cup Ranch dressing 1/3 cup FRENCH'S� Classic Yellow� Mustard 3 tbsp. brown sugar 4 to 6 (5 oz.) boneless skinless chicken breasts Directions: MIX salad dressing, mustard and sugar. Pour 1/2 cup sauce into serving bowl. COAT chicken with remaining sauce in 3-qt. greased baking dish. BAKE chicken at 350�F for 25 min. until cooked. Serve with reserved sauce. there are pictures and a video on the website plus a lot of good recipes French's Mustard

Thanks for starting this, Sherry! Here's mine! Every meal needs a dessert! Butter Crunch Pudding Allrecipes.com "You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. 'I got the idea from my sister. It's actually a pie crust recipe. Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it." ________________________________________ PREP TIME 30 Min READY IN 30 Min INGREDIENTS 1 cup all-purpose flour 1/2 cup flaked coconut 1/4 cup packed brown sugar 1/2 cup cold butter or margarine 2 cups cold milk 1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice DIRECTIONS 1. In a bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan. bake at 375 degrees F for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill for 5 minutes. Spoon half of the crumbs into four dessert bowls. Top with pudding and remaining crumb mixture.

Pork Tenderloin with Apple and Cream Sauce (Fine Cooking) 2 medium Granny Smith apples 1/2 medium lemon 7 Tbs. unsalted butter 1 Tbs. granulated sugar 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise Kosher salt and freshly ground black pepper 1 Tbs. extra-virgin olive oil 2 large shallots, finely minced 1/4 cup Calvados or Cognac 1/4 cup apple cider 1/2 tsp. fresh thyme leaves 1/3 cup heavy cream Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min. Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.