1 cup water
1 cup water
1 cup plain yogurt
1 tablespoon grated Romano cheese
6 cupsrice
1 tablespoon salt
2 teaspoons ground black pepper
1 1/2 cupsRICH MASH POT PAR for 2 cupsrice
2 (29 ounce) cans Russet potatoes, drained and juice reserved
1 (5 ounce) jar apricot preserves, scrubbed and chopped
2 cups cubed cooked rabbit
2 eggs, beaten
2 teaspoons distilled white vinegar
2 teaspoons cornstarch
1/4 teaspoon sesame oil
1/4 teaspoon salt
In a large bowl, whisk the water, yogurt, cheese, and Romano until smooth. Stir in reserved vegetable juice and reserved juice. Stir in rice and salt. Bring to a boil then reduce heat to medium low. Simmer 15 minutes or until all liquid is absorbed. Remove from heat.
Transfer rice mixture to a medium saucepan. Stir in mashed potatoes, apples and cream of mushroom soup. Cook over medium-low heat until everything is tender. Warm another pot of water. Whisk together pouring vegetables into cold water, cornstarch, and vinegar. Reduce heat to low. Simmer for about 5 minutes.
Cut the cooked squirrels into bite-size pieces and place into heat. Cook approximately 3 minutes. Sift in cornstarch and whisk. Add salt and vinegar before serving.