Helps:  Use kitchen shears to make quick work of many projects.  They are great for cubing raw stew meat. Cutting bread cubes for bread pudding  or chopping up canned whole tomatoes.  They also make bite-size pieces out of canned fruit and cooked meat for young children.
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Mushroom  Wild  Rice           yield 12 servings

4 cups water                         
1 cup  uncooked wild rice
1 tsp. butter                           
1 1/2 tsp. salt divided
1/2  cup uncooked brown rice

In a large saucepan, bring water, wild rice, butter and 1/2 tsp. salt to a boil,  Reduce heat, cover and simmer for 40 minutes. Stir in brown rice, cover and simmer 25-30 minutes or until rice is tender.

8 bacon strips diced               
2 cups fresh sliced mushrooms
1 large onion chopped             
1 medium green pepper chopped
1 medium sweet red pepper chopped
1 celery rib, thinly sliced.         
1 can (14-1/2 oz. beef broth
2 Tbls. cornstarch                 
1/4 cup cold water
1/2  cup slivered almonds.   

While rice is cooking, put bacon in large skillet, cook until crisp.  Remove to paper towels, leave 2 Tbls. drippings in skillet.  Add mushroom, onion, peppers, and celery  in skillet, cook until almost tender.  Stir in broth and remaining tsp. of salt. Bring to boil , combine water and cornstarch stir into mushroom mixture.  Stir in almonds and bacon.  Drain rice add to mushroom mixture.  Transfer to greased 13 x 9 x 2 in. baking dish. Cover and bake at 350 D. for 25 min. uncover, bake 5-10 longer.  Yield 12 servings.

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French  Vinaigrette  Salad

1 1/2  cups  Vegetable oil           
3/4  cups cider vinegar
4 tsp. sugar                               
1 tsp. salt
1 tsp. paprika                           
1/2 tsp. ground mustard
1/4 tsp. pepper

In a jar with a tight fitting lid combine ingredients; shake well.  Serve immediately over torn salad greens and vegetables.

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Curried  Spinach  Soup

1  large potato,peeled and chopped     
1/2 cup sliced green onions
6  Tbls. butter
1  lb. fresh spinach, washed and stems trimmed(about 12 cups)
1/3 cup all-purpose flour
2 tsp. curry powder
4  cups chicken broth
1 Tbls. lemon juice
1  8-oz. carton dairy sour cream

In a large saucepan cook potato and green onion in 2 Tbls. of the butter over medium heat about 10 minutes.  Slowly add spinach, stirring then adding more, stir add more just until spinach is limp.  In a blender, put half of mixture in and blend until smooth. Blend remaining half.  Take empty sauce pan and melt remaining 4 Tbls. butter over medium heat.  Stir in flour and curry powder, cook and stir for 2 minutes.  Then slowly add broth, whisking until combined.  Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly.  In a medium bowl stir about 1 cup  of the hot mixture into sour cream, return to saucepan and heat through, but do not boil.  Serves eight.

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Psalms 35:27&28  Let them shout for joy, and be glad, who favor my righteous cause.  Yea, let them say continually, Let the Lord be magnified, who hath pleasure in the prosperity of his servant. v.28  And my tongue shall speak of thy righteousness and of thy praise all the day long.
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