Instructions: This recipe was passed down to me by my father, the Rev. David

"Rocket" Christensen, who grew up in Minnesota before moving to the East Coast in the 1940s. Hope you like it.

1 lb. ground beef
1 green pepper
1 cup celery, chopped
1 can mushrooms
1/2 pkg. slivered almonds
1 can mushroom soup
4 cups canned chicken broth
1 cup wild rice, washed
1 T. soy sauce
Pinch of rosemary
Handful of cranberries (preferably fresh, although dried will work, too)

Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.

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