UNSTUFFED PEPPERS

1 cup long-grain wild rice
1 pound hot Italian sausage, casings discarded
2 green bell peppers, chopped
1 10 oz package white mushrooms, sliced
1 onion, chopped

In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Cook the sausage, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add the bell peppers, mushrooms, and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss. Serves 4.

CHICKEN & CORN ENCHILADAS

Corn tortillas
1 can corn
1 can black beans
3 chicken breasts, seasoned and cooked
Cheese
Red enchilada sauce

In a casserole dish, layer corn tortillas. Mix corn and black beans and season with taco seasonings of your choice. Layer mixture over corn tortillas. Shred or cut chicken into bite-sized chunks. Layer over bean/corn mixture. Spread a layer of cheese over chicken. Place another layer of corn tortillas over cheese. Layer with more cheese and pour enchilada sauce over the top. Cover witht tinfoil and bake until heated through.

PUMPKIN PANCAKES

FROM KYLE & EMILY

2 cups flour
2 teaspoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin
4 eggs (separated)
1/4 cup melted butter

Sift together flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Combine milk, pumpkin, egg yolks and butter. Pour into dry ingredients and stir just until blended. Beat egg whites until stiff; fold into batter. Grease electric skillet lightly and heat to 375 degrees. Cook until top is bubbly and dry on the bottom is deeply browned, turn. Makes 2 dozen 3-4 inch pancakes. They take a bit longer to cook than normal pancakes.

These are best served with warm apricot jam.

LEMON-ARTICHOKE RISOTTO

RECIPE FROM RACHAEL RAY MAG

2 cups chicken broth
4 tablespoons butter
1 onion, finely chopped
2 cups arborio rice
1 1/4 cups drained chopped canned artichoke hearts
Grated peel of 1 lemon plus 2 teaspoons lemon juice
Salt and pepper
2/3 cup grated parmesan cheese

In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer.

In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.

Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 4 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.

In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 tablespoons butter; season with salt and pepper. Stir in the cheese and serve.

STEAKHOUSE CHILI

4 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
2 pounds ground beef
Worcestershire sauce
Hot pepper sauce
Beef stock
Tomato sauce
Chili powder
Salt and pepper
Dark brown sugar
Sour cream

Brown bacon, onion, garlic and ground beef. Add seasonings to your liking and simmer. Garnish with sour cream.