• 1 pound of Ground Beef or Sausage, or half pound of each
• 4 cups of Shredded Cabbage
• 3 cups of cooked Chieftain®'s Premium Wild Rice
• ½ teaspoon of Caraway Seed
• Seasonings to taste, careful on salt if using sausage
• Mushrooms and Onions, optional
• 3 packages of large refrigerator Buttermilk Biscuits (8 to a container) or make enough white bread dough for two loaves

Preheat oven to 350°.Sauté in a skillet, meat, onions, caraway seed and mushrooms. When meat is brown, add finely shredded cabbage. Stir until cabbage is translucent. Add the cooked wild rice. Drain any excess moisture from cooked mixture. Roll out dough between two pieces of plastic wrap, lightly dusted with flour to prevent sticking. Roll to approximately 5 or 6-inc circles. Place 1/3 cup of cooked mixture in middle of rolled dough. Pull up sides to the center to form a ball, pinching to close the ball in the center. Roll over so pinched center is on the bottom. Place on ungreased cookie sheet without beer rocks touching each other. Bake for approximately 20 minutes, until golden brown on top and bottom.

• 1 medium head of Cabbage, coarsely shredded
• 2 pounds of Ground Beef
• 1 cup of chopped Onions
• 2 Cloves of Garlic, finely chopped or crushed
• Salt and Pepper to Taste
• 1 cup of uncooked Chieftain®'s Wild Rice or
• Chieftain®'s Wild Rice Blend of Choice
• 2 Cans Tomato Soup
• 2 cans of Water
• 1 cup of Chili Sauce or Catsup

Spread cabbage on the bottom of a greased hotel pan. In skillet, brown ground beef, onion and garlic. Add Salt and Pepper to taste. Stir in uncooked rice. Spread over the cabbage. In a mixing bowl, blend soup, water and chili sauce or catsup. Pour over cabbage/beef mixture. Cover and bake at 325° for 1½ hours. Do not uncover during baking. Makes one Hotel Pan.

• 1 cup of Chieftain®'s Autumn Harvest Blend
• 1 pound of Ground Beef
• 1 can of Cream of Mushroom Soup
• 1 4-oz. can of Whole Mushrooms with liquid
• 1 can of bamboo shoots and liquid
• ¼ cup of Soy Sauce
• 1 small Onion, chopped
• ¼ cup of Green Pepper, chopped
• ½ cup of Celery, chopped

Prepare rice. Sauté the ground beef, onion, celery and green pepper until ground beef is brown and vegetables are tender. Combine all ingredients. Bake in a 2-quart baking dish at 350° for 35 minutes. Serves 6

• 1½ pounds of Ground Beef
• 1 teaspoon of Salt
• 1/8 teaspoon of Pepper
• ¼ cup of Chieftain®'s Basmati Rice, uncooked
• 1 tablespoon of chopped Onion
• ¼ teaspoon of Garlic Salt

Thoroughly combine the above ingredients. Shape into meatballs and place in greased casserole dish. Combine one can of tomato soup with ½ can of water; pour over meatballs. Bake for 1½ hours at 350.

• 1 Egg
• 1 small Onion, finely chopped
• 2/3 cup Soft Bread Crumbs
• ¼ cup minced Fresh Parsley
• ½ teaspoon Salt
• ½ teaspoon Pepper
• 1 cup cooked Chieftain®'s Premium Wild Rice
• 1½ pounds lean Ground Beef
• 2 cups Sauerkraut, rinsed and well drained
• 1 to 2 teaspoons Caraway Seeds
• 1 10¾-ounce can condensed Cream of Mushroom Soup, undiluted
• ½ cup Thousand Island Salad Dressing
• ¼ cup shredded Swiss Cheese
• Rye Bread, optional

In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in wild rice. Crumble beef over mixture; mix well. Shape into 15 balls. Place in ungreased 13x9x2-inch baking dish. Bake uncovered, at 350° for 15-20 minutes or until browned; drain. Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine soup and salad dressing; spread over the top. Cover and bake for 35-45 minutes or until meat is no longer pink. Uncover; sprinkle with Swiss cheese. Bake 10 minutes longer until cheese is melted.

• 1 cup cooked Roast Beef, diced
• 4 cups Chieftain®'s House Blend with French
• Onion Seasoning, cooked
• 1 16-ounce bag frozen vegetables
• 2 cups Water

Blend everything together and bake for 45 minutes at 350º. Sprinkle with croutons and cheddar cheese and bake for an additional 10 minutes. Makes 15 to 20 servings.

• 2 pounds Ground Beef
• 1 to 1½ cups Chieftain®'s Wild Rice Breading
• 2 Eggs
• 1/3 cup Milk
• Green Onions
• Salt and Pepper to taste
• 1/3 to ½ cup Parmesan Cheese

Mix all ingredients together thoroughly. Form into round meatballs. Broil for 5 minutes. Serve with your favorite sauce and pasta. Makes approximately 65 meatballs.

• 1½ pounds of Ground Beef, lean
• 3 cups of Chieftain®'s Premium Wild Rice, cooked
• ½ cup of Green Pepper, chopped
• ½ cup of Red Pepper, chopped
• ½ cup of Onion, chopped
• 2 cloves of Garlic, chopped
• 1 cup of Mozzarella Cheese, grated
• 3 Eggs
• 1 teaspoon of Rosemary
• 1 teaspoon of Salt
• 1 teaspoon of Pepper
• 1 teaspoon of Worcestershire Sauce
• 1 cup of your favorite Barbeque Sauce

Preheat oven to 350º. In a large bowl, combine all ingredients except barbeque sauce. Place into 9x4x3 inch loaf pan; bake 45 minutes. Pour sauce over meatloaf; bake for 15 minutes to an internal temperature of 160º. Makes 6 servings.

• 13 Green Peppers
• 6½ pounds Ground Beef
• 1 pound Chieftain®'s Pasta Rice Blend
• 6 teaspoons Garlic Peppercorn Seasoning
• 1 Onion
• 2 cans Tomato Juice
• Shredded Mozzarella Cheese

Cook ground beef and onions until ground beef is done. Meanwhile prepare Pasta Rice Blend with Garlic Peppercorn Seasoning. Remove tops from green peppers and clean out seeds. Combine ground beef, Pasta Rice Blend and tomato juice. Fill each green pepper with rice mixture. Put a pinch of cheese on top of each green pepper. Cover with tomato mixture. Cover and bake at 325º for 1 hour.

• 1½ pounds of Hamburger
• 2 medium Onions
• 1 Green Pepper
• 2 peeled and cubed Zucchini
• 1 cup of Chieftain®'s Premium Wild Rice, uncooked
• 1 quart of Tomato Juice
• Garlic, Oregano, Salt and Pepper to taste
• 1 pound of sliced Mushrooms, optional

Fry hamburger, onions, green peppers, and mushrooms; drain grease. Add remaining ingredients, mix well, cover and simmer for 30-45 minutes. Top with cheese and dry onion rings and cook for an additional 10-15 minutes until cheese melts.