Manitoba Wild Rice and Black Bean Casserole Recipe

November 9, 2009 by Churchill Wild  
Filed under Lodge Recipes

Icebergs & Belugas Cookbook

Icebergs & Belugas Cookbook

Manitoba Wild Rice and Black Bean Casserole

This colourful festival of flavours is a hearty vegetarian meal, or a tasty side dish served with chicken, beef, or pork.

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • ½ cup chopped onions
  • 2 garlic cloves, crushed
  • ½ cup chopped celery
  • ½ cup chopped red pepper
  • 2 cups cooked wild rice
  • 14 oz. can corn niblets, drained
  • 19 oz. can black beans, rinsed
  • 1 tsp. Dymond Lake Seasoning
  • 1 tsp. salt
  • 2 tsp. cumin

Directions:

1. In a large frying pan, heat the butter and oil. Saute onions, garlic, celery, and red pepper, until tender-crisp, about 5 minutes.
2. Add cooked wild rice and remaining ingredients. Stir well while heating thoroughly.

Serves 8 as a side dish. Enjoy!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Wild Tundra Cranberry Cake with Butter Sauce Recipe

November 9, 2009 by Churchill Wild  
Filed under Lodge Recipes

Wild Tundra Cranberry Cake with Warm Butter Sauce

Wild Tundra Cranberry Cake with Warm Butter Sauce

Wild Tundra Cranberry Cake with Warm Butter Sauce

This dessert is a real sleeper. To read it, it sounds “ho hum” but the first bite will pop your eyes wide open. This recipe keeps Marie and Helen crawling around on the tundra, making sure we have our winter supply of cranberries for the freezer.

Ingredients:

  • 3 cups flour
  • 4 tsp. baking powder
  • ½ tsp.  salt
  • 3 tbsp.  butter or margarine
  • 1 ½ cups sugar
  • 1 ½ tsp.  vanilla
  • 1 ½ cups milk
  • 3 cups cranberries

Directions:

  1. Preheat oven to 400°F (200°C)
  2. Mix the flour, baking powder and salt in a bowl and set aside.
  3. Cream together the butter, sugar and vanilla. Note that this mixture will not get creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough.
  4. Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition, just until it is mixed.
  5. Stir in the cranberries. If you are using large commercial cranberries, chop them up a bit.
  6. Spread the batter in a greased 9 x 13 inch (23 x 33 cm) baking pan. Bake for 30-40 minutes, until golden brown and the top springs back when lightly touched.

Butter Sauce

Ingredients:

  • ¾ cup butter
  • 1 ½ cups sugar
  • ¾ cup evaporated milk or cream

Directions:

  1. Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly.
  2. Simmer for 2 minutes and remove from hat. A wire whisk is very useful to keep the sauce smooth.

Makes a 9 x 13 inch (23 x 33 cm) cake.

Serving Suggestion: Serve the sauce warm over the cake – and remember – the secret is in the sauce. Enjoy!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com