I substitute heavy cream with a thickened low-fat milk. I blend 1 tablespoon flour into 1 cup milk and use it in cooked dishes, such as soups, sauces and casseroles. It provides the consistency of heavy cream without the fat. I adjust the amount depending on the desired end result. With most of my recipes, there are so many other great flavors involved that no one notices whether I’ve used real cream or not. Suzanne A., Queensboro, New York
Our little city of Rice Lake was named for the waters that border it. Rice was harvested in abundance from these waters in years gone by. This recipe using wild rice is our favorite...and it pays homage to our local heritage!
My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal.
Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!
