Wild Rice And Fennel

Wild Rice And Fennel

Ingredients:
1/4 cups jalapeno peppers, sliced
1 tsp oregano
1 tsp basil 1/2 cups wild rice soaked for 2 hours in cold water &
1 tbs chili powder drained
1 tsp cumin 1 1/2 cups long grain rice
1/8 tsp dried red pepper 4 tbs margarine
8 slices cheddar cheese 1 tsp celery seed
1 can tomato paste 2 tsp fennel seeds
1 lb ground beef 1 tsp cardamom
1/4 cups crushed tortilla chips 1 onion, chopped
1/4 cups grated Romano cheese 1 tsp salt
4 cups chicken broth

Directions:
Line Dutch oven with heavy-duty aluminum foil and
grease well. Arrange five uncooked lasagna In a medium pot, heat the margarine until foamy.
noodles in bottom of oven. Four facing one way, the Add onion and cook 2 minutes or until soft. Add rest
fifth across the top. Combine yogurt with cottage of ingredients and bring to boil. Reduce heat, cover
cheese and spread over noodles. Arrange pot, and simmer 20 minutes. Fluff with fork and
remaining noodles over yogurt mixture. Add onion, serve.
garlic, undrained tomatoes, peppers, and 1/2 of
seasonings. Add cheddar cheese in single layer.
Spread on tomato paste. Crumble raw ground beef
evenly over top and sprinkle remaining seasonings.
The Geezer Cookbook -- 67 -- Dwayne Pritchett
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