5 1/2 cups of chicken broth, divided
1 cup golden raisins
6 tablespoons butter, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rise; cover and simmer for 55 - 60 minutes or until the rice is tender (drain if necessary).

Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35 - 40 minutes or until rice is tender (drain if necessary).

In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raising mixture, almonds, parsley, salt and pepper. Yield: 10 servings.

I can guarantee that this is the best rice that you have ever put in your mouth!!

8 oz. orzo
2 T. butter
2 cloves garlic minced
1 can chicken broth
3/4 cup grated parmesan cheese
1 tsp. dried basil

In large skillet saute orzo, butter and garlic till brown.

Add chicken broth and bring to boil.

Reduce heat, cover and simmer for 20 min. (or till all liquid is absorbed).

Remove from heat, add parmesan cheese and basil and serve immediately. Enjoy!

1/4 cup bacon bits
1 head fresh broccoli florets
1 cup shredded Cheddar cheese
1/2 cup raisins
1 red onion, chopped
1 cup creamy salad dressing
1/4 cup white sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, mix together the bacon, broccoli, cheese, raisins, and onion.

In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled

8 eggs, beaten
2 C half-n-half
1 large sweet red pepper, chopped
1 pkg. (8oz.) imitation crab meat, chopped
1 C soft bread crumbs
1 C shredded Swiss cheese
1 C shredded Cheddar cheese
1/2 C chopped green onion
1 t salt
1/2 t pepper

In a bowl, combine all ingredients. Transfer to a greased 13X9 baking dish. Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.

This is a great recipe for brunch or a light lunch-- it is so easy! I vary it for my children by sometimes leaving out the red pepper or onion.