Wild Rice Chicken Salad

From Shirley Evans
Makes 6 servings

1 c. raw wild rice
3 c. chicken broth
2 c. diced, cooked chicken meat
1 c. diced celery
1 tsp. chopped green onion
1/2 c. toasted sliced almonds
1 can water chestnuts, drained
1 c. mayonnaise
salt and pepper
2-3 c. grapes
cinnamon

Cook wild rice and chicken broth together until rice is done, rinse and cool.

In a large mixing bowl, gently mix together the cooked and cooled rice, chicken meat, diced celery, chopped green onion, water chestnuts, mayonnaise, and grapes. Add salt, pepper, and cinnamon to taste. Stir in almonds just before serving.

Crepes

From Andie Evans

Makes 17-22 crepes

Time: 1 hour 15 minutes (including 1 hour resting time)

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.