• 4 Pork Chops
• 2 tablespoons of Shortening
• Salt and Pepper
• ½ cup of Green Pepper, chopped
• ½ cup of Onion, chopped
• 1 teaspoon of Parsley Flakes
• 1 teaspoon of Salt
• 1 teaspoon of Chili Powder
• 1 can of Cream of Mushroom Soup
• 2 cans of Water

1¼ cups of any one of Chieftain®'s Wild Rice Blends, uncooked Melt shortening in skillet. Brown pork chops and season with salt and pepper. Remove pork chops from skillet and place in a baking dish. Sauté green pepper, onion, parsley flakes, salt and chili powder in remaining shortening. Stir in soup, water and rice. Pour rice mixture over pork chops. Cover and bake for 2½ hours at 275º.

• 1 cup of Chieftain®'s Festival Blend, cooked for 15 minutes
• 2 Tbsp Flour
• 1 pound Pork, cut into ¼-inch strips
• 14½-ounce Chicken Broth or Stock
• 2 Tbsp Worcestershire Sauce
• ¼ tsp Salt; 1/8 tsp Pepper
• 8 small New Red Potatoes, quartered
• 1 cup sliced Fresh Mushrooms
• ½ cup sliced Green Onions
• 2 Tbsp Butter

Cook the Festival Blend for 15 minutes following cooking guidelines. Melt butter in 12-inch skillet or Dutch oven over medium heat. Add pork slices, cook for 3-5 minutes or until browned on both sides. Remove from heat and set aside. Reserve ¼ cup chicken stock. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil; reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender. Stir in mushrooms, onions, pork and Festival Blend. Cover and simmer additional 5 minutes or until pork is no longer pink in center. In a small bowl, combine remaining chicken stock and flour. Blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.

• 1 Pork Tenderloin (about 2 pounds)
• 1 cup Chieftain®'s Festival Blend with Maple Apple Seasoning, cooked and cooled
• ½ cup Chieftain®'s Wild Rice Breading
• 2 tablespoons Chieftain®'s Chicken Seasoning

Butterfly the filet and pound with mallet. Spread approximately 1 cup of Festival Blend over filet. Roll up like a pinwheel. Mix breading and seasoning together. Roll tenderloin in breading mixture. Bake at 350° for approximately 30 minutes. Slice and serve.

• 4 Pork Chops
• 2 tablespoons of Shortening
• Salt and Pepper
• ½ cup of Green Pepper, chopped
• ½ cup of Onion, chopped
• 1 teaspoon of Parsley Flakes
• 1 teaspoon of Salt
• 1 teaspoon of Chili Powder
• 1 can of Cream of Mushroom Soup
• 2 cans of Water
• 1¼ cups of any one of Chieftain®'s Wild Rice Blends, uncooked

Melt shortening in skillet. Brown pork chops and season with salt and pepper. Remove pork chops from skillet and place in a baking dish. Sauté green pepper, onion, parsley flakes, salt and chili powder in remaining shortening. Stir in soup, water and rice. Pour rice mixture over pork chops. Cover and bake for 2½ hours at 275º.

Heat oven to 375º. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Prepare wild rice according to package directions. Melt margarine in large nonstick skillet over medium heat. Add broccoli and onion; cook 2 to 3 minutes or until tender, stirring frequently. Beat cream cheese in medium bowl until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in wild rice, ham and Cheddar cheese. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly. Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. Filling will be visible. Bake at 375º for 25 to 30 minutes or until deep golden brown. Makes 8 servings.