Ingredients:

3 cups cabbage; finely grated
1 onion; small,minced
1/2 teaspoon salt
2 apples; red, unpeeled,grated
1 tablespoon sugar
2 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream;thick

Procedure:

Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix together sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, add salt and vinegar.

This earthy recipe hearkens back to the types of foods the settlers ate at the first Thanksgiving. It’s also easy to make and delicious!

Ingredients:

1/2 cup wild rice
1 1/3 cup water; cold
1 teaspoon chicken bouillon
2 bacon, slice
1/2 cup mushrooms; sliced
2 tablespoon green onion
thyme; dried
parsley; snipped

Procedure:

Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a boil, reduce heat. Cover and simmer 60 minutes. Meanwhile cook bacon partially and add mushrooms, green onion and thyme. Cook till bacon is crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. Makes 4 servings.

Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region’s finest cheeses. Adele Coperman Langevin of St. Fulhence combines cauliflower from her market garden in her souffle.

Ingredients:

1 cauliflower;medium, cut in florets
2 tablespoon butter
2 tablespoon flour;all purpose
cheese;strong,grated
1 cup milk
salt and pepper
nutmeg, ground
4 eggs; separated
1 cup cheddar

Procedure:

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350 deg. F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. Makes 4 to 6 servings.