Harrington Cookbook

4 cups wild rice (2 cups uncooked) Cook ahead for about 45-50 mins and set aside 2 large onions, diced 1/4 lb. mushrooms, diced 1 cup butter Sauté the above three items Add slowly: 2 cups flour 16 cups hot chicken broth Salt and pepper to taste 2 cups half-and-half 2-3 Tbsp. cooking sherry or dry white wine Serves 25.

Ingredients : 1/2 cup plain yogurt 1 cup heavy cream 1 pound asparagus, green part only, cut into 1-2" lengths 4 cups chicken broth 2 Tbs Butter 3 Tbs flour 1 cup milk salt, pepper Directions : 1. In small bowl combine sour cream and heavy cream. Let rest at room temp. 2. Boil chicken broth and asparagus, cover, lower heat, and simmer 15-20 mins. or until asparagus is tender. 3. Puree in blender 2 cups at a time. 4. Melt butter over med. low heat, stir in flour. Beating constantly, add the asparagus puree and cook, stirring until bubbly, 1-2 mins. 5. Stir in milk. Stir combined creams (step 1) into soup, add salt & pepper to taste. Heat to just below boiling. Serves 4-6

1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.

Large can baked beans 1/3-ish cup brown sugar  1-2 Tbsp dried onion 1-ishTbsp mustard 1/4-ish cup BBQ sauce Top w/ bacon and bake at 350 until bacon crisp, or until beans bubbling and crusting at edges, and then broil until bacon crisp.

Ingredients : 2 tablespoons olive oil 2 pounds green beans, rinsed and ends trimmed 1/3 cup minced garlic 1/4 cup dry white wine 1/4 cup lime juice ½ - ¾ cup cashews or walnuts in pieces Salt and fresh-ground pepper 2/3 cup shredded Manchego cheese 12 ounces chanterelle, oyster, or common mushrooms 3 tablespoons butter Directions : 1. Trim and discard tough or discolored stem ends from mushrooms and any bruised spots or blemishes. Cut mushrooms into bite-size pieces or quarter lengthwise. 2. In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are browned, 6 to 10 minutes. Add garlic for last 2 minutes until just fragrant. 3. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Trim off stem ends from beans, and remove any strings. Add beans to water and cook until barely tender to bite, 5 to 8 minutes. Drain. Return drained beans to pan...

3 minced garlic cloves 1 tsp. olive oil Vegetable cooking spray 3 1/2 lbs of new potatoes, cut into 1-inch pieces (no need to peel the potatoes for this dish) 3/4 cup or 3 oz. of shredded smoked Gouda cheese, divided 1 cup fat-free half and half 2-3 chipotle peppers in adobo sauce, minced 1/2 cup light margarine 1/2 package, or 8 oz. fat-free cream cheese, softened 1/4 tsp. salt Spray a 9x13 inch glass dish with vegetable spray. Cook potatoes in a pot of boiling water until tender. Drain. While the potatoes are boiling, sauté the minced garlic in olive oil for about 3 minutes, or until tender. Be careful not to burn the garlic. Set garlic aside. Mash the potatoes in a large bowl. Stir in garlic, 1/4 cup of Gouda cheese, half and half, and remaining 4 ingredients until blended. Spoon the potato mixture into the prepared pan evenly. Top with remaining 1/2 cup of shredded Gouda Cheese. Bake at 350 degrees for about 30 minutes or until thoroughly heat...

1 cup honey ¾ cup canola oil ½ cup brown sugar 1 tsp salt 2 tsp cinnamon 2- 6oz. packages of dried cranberries  1 cup sunflower seeds (dry roasted, no salt added) 2 cup almonds or pecans, chopped 8 cups whole oats ¾ cup warm water Preheat oven to 300 degrees In a large mixing bowl combine the honey, oil, brown sugar, salt, cinnamon, dried cranberries, sunflower seeds and nuts together. (The mixture should be very gooey) Once mixture is combined, add oats and warm water and stir thoroughly, making sure all the oats are covered and that all ingredients are evenly distributed. Transfer mixture to a large, 11x15 inch baking dish, and place in the oven for 40 minutes. Remove granola every 10 minutes and stir so that the oats evenly brown. (If granola still seems too wet, allow an additional 5 minutes of cooking time.) After baking, allow granola to cool for an hour or so and store in an airtight container. Enjoy!