"Wisconsin" Chicken, Mushroom and Wild Rice Soup
      Ingredients:
      1 (6 Ounces) package long grain wild rice mix
      1 Tablespoon vegetable oil
      2 Boneless, skinless chicken breast halves (chopped)
      2 Cups sliced fresh mushrooms
      1 Medium onion chopped
      2 Cloves garlic finely chopped
      2 (14.5 Ounces) cans of chicken broth
      1/2 Teaspoon dried tarragon crushed
      1/4 Teaspoon dried thyme crushed
      1/4 Teaspoon salt
      1/8 Teaspoon ground black pepper
      1 (12 Ounces) can evaporated milk
      3 Tablespoons cornstarch
      2 Tablespoons dry white wine (optional)
      Sliced green onions (optional)
Directions:
Prepare Long grain and wild rice mix according to package
Heat... Vegetable oil in large saucepan. Add chicken, mushrooms, chopped onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
Add... Prepared rice, broth, tarragon,thyme,salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in a small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions.

Southern Pecan Pie with Toffee Crunch

1 pie pastry 15 oz
1-1/4 cups dark corn syrup
4 eggs lightly beaten
1-1/2 cups pecans, halved
1/4 cup butter, melted
2 tsp. vanilla extract
1 cup Toffee pieces
1 Tbsp. flour

Preheat oven to 350 degrees. Roll pastry into a 12 inch cirrcle on floured surface. Place pastry in 9 inch pie plate and flute edge. Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Coat 2/3 cup toffee pieces with flour and stir into pecan mixture. Fill pastry with mixture. Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Remove from oven sprinkle on remaining 1/3 cup toffee pieces and allow to cool before serving.