Former home ec teacher drenched with compliments.(Food)

After 100 years, more or less, of teaching home economics, Ruth Anerino particularly remembers one young man of about 16.

His mother had died several years before he walked into her home ec class at Glenbard South High School to learn how to cook. That year Ruth taught her class how to prepare an entire Thanksgiving dinner, each small group taking part of the meal.

For extra credit, this one young man prepared the entire Thanksgiving feast for his family - and cleaned up. After the holiday, he returned to school with his signed extra credit sheet, filled with family compliments.

"That was really special," she says. "I knew his mother wasn't around anymore, and he stepped up to the plate and did that."

That young man was just one of hundreds of memorable students from Glenbard South and East high schools, says Ruth, who found teaching young people as satisfying as sharing a pot luck dinner at church in her native Iowa.

"Some became chefs, others just loved cooking," she says. "I tried to teach the whole person, to give them a sense of family and tradition. It was like planting seeds for life."

Ruth's career dates back to the '70s, before Title IX brought gender equity to school programs. She remembers teaching a boys' chef class at Glenbard South, a program that steered young men toward careers in cooking while girls were guided into classes for home cooking. When all that changed, Ruth was delighted to welcome young women into the career-path program.

Today when she runs into former students, Ruth basks in their compliments and assurances that she taught them how to appreciate food and everything that goes into serving it.

Now Ruth, of Glen Ellyn, teaches food service sanitation to adults working in restaurants, nursing homes, day care centers and other food-serving facilities.

At home, after she thoroughly washes her hands, of course, Ruth enjoys cooking for 14-year-old twin sons Eric and Scott, and her husband, Greg. (Her two older sons have moved away.)

Among her favorite recipes are a variety of wild rice dishes that she learned while visiting Minnesota's upper Mississippi Valley, an area known for wild rice cultivation.

"I was in a drama group that traveled throughout Minnesota performing at churches and staying with local families," she says. The families often served wild rice dishes, full of that nutty, full-bodied taste she enjoys.

Several of Ruth's wild rice recipes are based on one easy Wild Rice Casserole, a flavorful blend of wild rice, onions, carrots and celery. From that she makes creamy Wild Rice Soup with ham, Chicken Wild Rice Salad seasoned with tarragon and Chicken Divan.

"I keep bags of this casserole in the freezer, ready to use," says this truly organized mom.

While she loved being a high school teacher, Ruth finds that cooking at home is not nearly as surprising, even with the twins and around to cause mischief.

At school, the adolescent boys in her class felt duty-bound to play tricks on her. One gag they found wildly funny was tying a rubber band around the sink spray nozzel so that if Ruth turned on the water when she checked their work station she would get soaked.

Are you paying attention, Eric and Scott?

- Laura Bianchi

- Do you know a good cook? To suggest someone to be profiled in this column, send the cook's name, address and phone number to Laura Bianchi c/o Cook of the Week, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006 or e-mail us at food@@dailyherald.com.

Wild Rice Casserole

1 pound (2 cups) wild rice

2 onions, diced

2-3 carrots, diced

4 stalks celery, chopped

2 teaspoons seasoned salt

1/2 teaspoon ground pepper

1 cup hot water

4 tablespoons stick margarine

1 quart chicken broth

Preheat oven to 325 degrees.

In a 9-by-13-inch casserole combine rice, onions, carrots, celery, seasoned salt, pepper, water, margarine and chicken broth. Cover with foil and bake for 2 hours.

Serves eight.

Nutrition values per serving: 299 calories, 8 g fat, 49 g carbohydrates, 5 g fiber, 10 g protein, 2 mg cholesterol, 945 mg sodium.

Wild Rice Soup

1/2 cup margarine

1/2 cup flour

4 cups chicken broth

3 cups cooked wild rice casserole (see recipe at right)

1 cup ham, cooked and minced

2 cups half and half

Chopped, slivered almonds, for garnish

In a saucepan melt the margarine; add flour, blending with a whisk. Cook until mixture thickens and bubbles. Blend in chicken broth, bring to a boil.

Stir in wild rice and ham. Blend in half and half. Simmer 5 minutes and garnish with chopped, slivered almonds just before serving.

Serves eight.

Nutrition values per serving: 421 calories, 33g fat, 26 g carbohydrates, 2 g fiber, 7 g protein, 54 mg cholesterol, 1,219 mg sodium.

Chicken Wild Rice Salad

1 cup white salad dressing

1/2 cup milk

3 tablespoons lemon juice

1/2 teaspoon dried tarragon

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

4 cups chicken, cooked and diced

4 cups cooked wild rice casserole (see recipe at right)

1 can (8 ounces) water chestnuts, drained and diced

Cashews, green grapes, raspberries or mandarin oranges for garnish.

In a small bowl combine the salad dressing, milk, lemon juice, tarragon, seasoned salt and pepper.

In a separate bowl combine the chicken, rice and water chestnuts. Pour dressing over chicken mixture; cover and refrigerate at least 2

hours.

Before serving garnish with cashews, green grapes, fresh raspberries or mandarin orange slices.

Serves eight.

Nutrition values per serving: 214 calories, 9 g fat, 10 g carbohydrates, 1 g fiber, 23 g protein, 79 mg cholesterol, 382 mg sodium.

Former home ec teacher drenched with compliments.(Food)

After 100 years, more or less, of teaching home economics, Ruth Anerino particularly remembers one young man of about 16.

His mother had died several years before he walked into her home ec class at Glenbard South High School to learn how to cook. That year Ruth taught her class how to prepare an entire Thanksgiving dinner, each small group taking part of the meal.

For extra credit, this one young man prepared the entire Thanksgiving feast for his family - and cleaned up. After the holiday, he returned to school with his signed extra credit sheet, filled with family compliments.

"That was really special," she says. "I knew his mother wasn't around anymore, and he stepped up to the plate and did that."

That young man was just one of hundreds of memorable students from Glenbard South and East high schools, says Ruth, who found teaching young people as satisfying as sharing a pot luck dinner at church in her native Iowa.

"Some became chefs, others just loved cooking," she says. "I tried to teach the whole person, to give them a sense of family and tradition. It was like planting seeds for life."

Ruth's career dates back to the '70s, before Title IX brought gender equity to school programs. She remembers teaching a boys' chef class at Glenbard South, a program that steered young men toward careers in cooking while girls were guided into classes for home cooking. When all that changed, Ruth was delighted to welcome young women into the career-path program.

Today when she runs into former students, Ruth basks in their compliments and assurances that she taught them how to appreciate food and everything that goes into serving it.

Now Ruth, of Glen Ellyn, teaches food service sanitation to adults working in restaurants, nursing homes, day care centers and other food-serving facilities.

At home, after she thoroughly washes her hands, of course, Ruth enjoys cooking for 14-year-old twin sons Eric and Scott, and her husband, Greg. (Her two older sons have moved away.)

Among her favorite recipes are a variety of wild rice dishes that she learned while visiting Minnesota's upper Mississippi Valley, an area known for wild rice cultivation.

"I was in a drama group that traveled throughout Minnesota performing at churches and staying with local families," she says. The families often served wild rice dishes, full of that nutty, full-bodied taste she enjoys.

Several of Ruth's wild rice recipes are based on one easy Wild Rice Casserole, a flavorful blend of wild rice, onions, carrots and celery. From that she makes creamy Wild Rice Soup with ham, Chicken Wild Rice Salad seasoned with tarragon and Chicken Divan.

"I keep bags of this casserole in the freezer, ready to use," says this truly organized mom.

While she loved being a high school teacher, Ruth finds that cooking at home is not nearly as surprising, even with the twins and around to cause mischief.

At school, the adolescent boys in her class felt duty-bound to play tricks on her. One gag they found wildly funny was tying a rubber band around the sink spray nozzel so that if Ruth turned on the water when she checked their work station she would get soaked.

Are you paying attention, Eric and Scott?

- Laura Bianchi

- Do you know a good cook? To suggest someone to be profiled in this column, send the cook's name, address and phone number to Laura Bianchi c/o Cook of the Week, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006 or e-mail us at food@@dailyherald.com.

Wild Rice Casserole

1 pound (2 cups) wild rice

2 onions, diced

2-3 carrots, diced

4 stalks celery, chopped

2 teaspoons seasoned salt

1/2 teaspoon ground pepper

1 cup hot water

4 tablespoons stick margarine

1 quart chicken broth

Preheat oven to 325 degrees.

In a 9-by-13-inch casserole combine rice, onions, carrots, celery, seasoned salt, pepper, water, margarine and chicken broth. Cover with foil and bake for 2 hours.

Serves eight.

Nutrition values per serving: 299 calories, 8 g fat, 49 g carbohydrates, 5 g fiber, 10 g protein, 2 mg cholesterol, 945 mg sodium.

Wild Rice Soup

1/2 cup margarine

1/2 cup flour

4 cups chicken broth

3 cups cooked wild rice casserole (see recipe at right)

1 cup ham, cooked and minced

2 cups half and half

Chopped, slivered almonds, for garnish

In a saucepan melt the margarine; add flour, blending with a whisk. Cook until mixture thickens and bubbles. Blend in chicken broth, bring to a boil.

Stir in wild rice and ham. Blend in half and half. Simmer 5 minutes and garnish with chopped, slivered almonds just before serving.

Serves eight.

Nutrition values per serving: 421 calories, 33g fat, 26 g carbohydrates, 2 g fiber, 7 g protein, 54 mg cholesterol, 1,219 mg sodium.

Chicken Wild Rice Salad

1 cup white salad dressing

1/2 cup milk

3 tablespoons lemon juice

1/2 teaspoon dried tarragon

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

4 cups chicken, cooked and diced

4 cups cooked wild rice casserole (see recipe at right)

1 can (8 ounces) water chestnuts, drained and diced

Cashews, green grapes, raspberries or mandarin oranges for garnish.

In a small bowl combine the salad dressing, milk, lemon juice, tarragon, seasoned salt and pepper.

In a separate bowl combine the chicken, rice and water chestnuts. Pour dressing over chicken mixture; cover and refrigerate at least 2

hours.

Before serving garnish with cashews, green grapes, fresh raspberries or mandarin orange slices.

Serves eight.

Nutrition values per serving: 214 calories, 9 g fat, 10 g carbohydrates, 1 g fiber, 23 g protein, 79 mg cholesterol, 382 mg sodium.

Former home ec teacher drenched with compliments.(Food)

After 100 years, more or less, of teaching home economics, Ruth Anerino particularly remembers one young man of about 16.

His mother had died several years before he walked into her home ec class at Glenbard South High School to learn how to cook. That year Ruth taught her class how to prepare an entire Thanksgiving dinner, each small group taking part of the meal.

For extra credit, this one young man prepared the entire Thanksgiving feast for his family - and cleaned up. After the holiday, he returned to school with his signed extra credit sheet, filled with family compliments.

"That was really special," she says. "I knew his mother wasn't around anymore, and he stepped up to the plate and did that."

That young man was just one of hundreds of memorable students from Glenbard South and East high schools, says Ruth, who found teaching young people as satisfying as sharing a pot luck dinner at church in her native Iowa.

"Some became chefs, others just loved cooking," she says. "I tried to teach the whole person, to give them a sense of family and tradition. It was like planting seeds for life."

Ruth's career dates back to the '70s, before Title IX brought gender equity to school programs. She remembers teaching a boys' chef class at Glenbard South, a program that steered young men toward careers in cooking while girls were guided into classes for home cooking. When all that changed, Ruth was delighted to welcome young women into the career-path program.

Today when she runs into former students, Ruth basks in their compliments and assurances that she taught them how to appreciate food and everything that goes into serving it.

Now Ruth, of Glen Ellyn, teaches food service sanitation to adults working in restaurants, nursing homes, day care centers and other food-serving facilities.

At home, after she thoroughly washes her hands, of course, Ruth enjoys cooking for 14-year-old twin sons Eric and Scott, and her husband, Greg. (Her two older sons have moved away.)

Among her favorite recipes are a variety of wild rice dishes that she learned while visiting Minnesota's upper Mississippi Valley, an area known for wild rice cultivation.

"I was in a drama group that traveled throughout Minnesota performing at churches and staying with local families," she says. The families often served wild rice dishes, full of that nutty, full-bodied taste she enjoys.

Several of Ruth's wild rice recipes are based on one easy Wild Rice Casserole, a flavorful blend of wild rice, onions, carrots and celery. From that she makes creamy Wild Rice Soup with ham, Chicken Wild Rice Salad seasoned with tarragon and Chicken Divan.

"I keep bags of this casserole in the freezer, ready to use," says this truly organized mom.

While she loved being a high school teacher, Ruth finds that cooking at home is not nearly as surprising, even with the twins and around to cause mischief.

At school, the adolescent boys in her class felt duty-bound to play tricks on her. One gag they found wildly funny was tying a rubber band around the sink spray nozzel so that if Ruth turned on the water when she checked their work station she would get soaked.

Are you paying attention, Eric and Scott?

- Laura Bianchi

- Do you know a good cook? To suggest someone to be profiled in this column, send the cook's name, address and phone number to Laura Bianchi c/o Cook of the Week, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006 or e-mail us at food@@dailyherald.com.

Wild Rice Casserole

1 pound (2 cups) wild rice

2 onions, diced

2-3 carrots, diced

4 stalks celery, chopped

2 teaspoons seasoned salt

1/2 teaspoon ground pepper

1 cup hot water

4 tablespoons stick margarine

1 quart chicken broth

Preheat oven to 325 degrees.

In a 9-by-13-inch casserole combine rice, onions, carrots, celery, seasoned salt, pepper, water, margarine and chicken broth. Cover with foil and bake for 2 hours.

Serves eight.

Nutrition values per serving: 299 calories, 8 g fat, 49 g carbohydrates, 5 g fiber, 10 g protein, 2 mg cholesterol, 945 mg sodium.

Wild Rice Soup

1/2 cup margarine

1/2 cup flour

4 cups chicken broth

3 cups cooked wild rice casserole (see recipe at right)

1 cup ham, cooked and minced

2 cups half and half

Chopped, slivered almonds, for garnish

In a saucepan melt the margarine; add flour, blending with a whisk. Cook until mixture thickens and bubbles. Blend in chicken broth, bring to a boil.

Stir in wild rice and ham. Blend in half and half. Simmer 5 minutes and garnish with chopped, slivered almonds just before serving.

Serves eight.

Nutrition values per serving: 421 calories, 33g fat, 26 g carbohydrates, 2 g fiber, 7 g protein, 54 mg cholesterol, 1,219 mg sodium.

Chicken Wild Rice Salad

1 cup white salad dressing

1/2 cup milk

3 tablespoons lemon juice

1/2 teaspoon dried tarragon

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

4 cups chicken, cooked and diced

4 cups cooked wild rice casserole (see recipe at right)

1 can (8 ounces) water chestnuts, drained and diced

Cashews, green grapes, raspberries or mandarin oranges for garnish.

In a small bowl combine the salad dressing, milk, lemon juice, tarragon, seasoned salt and pepper.

In a separate bowl combine the chicken, rice and water chestnuts. Pour dressing over chicken mixture; cover and refrigerate at least 2

hours.

Before serving garnish with cashews, green grapes, fresh raspberries or mandarin orange slices.

Serves eight.

Nutrition values per serving: 214 calories, 9 g fat, 10 g carbohydrates, 1 g fiber, 23 g protein, 79 mg cholesterol, 382 mg sodium.

Former home ec teacher drenched with compliments.(Food)

After 100 years, more or less, of teaching home economics, Ruth Anerino particularly remembers one young man of about 16.

His mother had died several years before he walked into her home ec class at Glenbard South High School to learn how to cook. That year Ruth taught her class how to prepare an entire Thanksgiving dinner, each small group taking part of the meal.

For extra credit, this one young man prepared the entire Thanksgiving feast for his family - and cleaned up. After the holiday, he returned to school with his signed extra credit sheet, filled with family compliments.

"That was really special," she says. "I knew his mother wasn't around anymore, and he stepped up to the plate and did that."

That young man was just one of hundreds of memorable students from Glenbard South and East high schools, says Ruth, who found teaching young people as satisfying as sharing a pot luck dinner at church in her native Iowa.

"Some became chefs, others just loved cooking," she says. "I tried to teach the whole person, to give them a sense of family and tradition. It was like planting seeds for life."

Ruth's career dates back to the '70s, before Title IX brought gender equity to school programs. She remembers teaching a boys' chef class at Glenbard South, a program that steered young men toward careers in cooking while girls were guided into classes for home cooking. When all that changed, Ruth was delighted to welcome young women into the career-path program.

Today when she runs into former students, Ruth basks in their compliments and assurances that she taught them how to appreciate food and everything that goes into serving it.

Now Ruth, of Glen Ellyn, teaches food service sanitation to adults working in restaurants, nursing homes, day care centers and other food-serving facilities.

At home, after she thoroughly washes her hands, of course, Ruth enjoys cooking for 14-year-old twin sons Eric and Scott, and her husband, Greg. (Her two older sons have moved away.)

Among her favorite recipes are a variety of wild rice dishes that she learned while visiting Minnesota's upper Mississippi Valley, an area known for wild rice cultivation.

"I was in a drama group that traveled throughout Minnesota performing at churches and staying with local families," she says. The families often served wild rice dishes, full of that nutty, full-bodied taste she enjoys.

Several of Ruth's wild rice recipes are based on one easy Wild Rice Casserole, a flavorful blend of wild rice, onions, carrots and celery. From that she makes creamy Wild Rice Soup with ham, Chicken Wild Rice Salad seasoned with tarragon and Chicken Divan.

"I keep bags of this casserole in the freezer, ready to use," says this truly organized mom.

While she loved being a high school teacher, Ruth finds that cooking at home is not nearly as surprising, even with the twins and around to cause mischief.

At school, the adolescent boys in her class felt duty-bound to play tricks on her. One gag they found wildly funny was tying a rubber band around the sink spray nozzel so that if Ruth turned on the water when she checked their work station she would get soaked.

Are you paying attention, Eric and Scott?

- Laura Bianchi

- Do you know a good cook? To suggest someone to be profiled in this column, send the cook's name, address and phone number to Laura Bianchi c/o Cook of the Week, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006 or e-mail us at food@@dailyherald.com.

Wild Rice Casserole

1 pound (2 cups) wild rice

2 onions, diced

2-3 carrots, diced

4 stalks celery, chopped

2 teaspoons seasoned salt

1/2 teaspoon ground pepper

1 cup hot water

4 tablespoons stick margarine

1 quart chicken broth

Preheat oven to 325 degrees.

In a 9-by-13-inch casserole combine rice, onions, carrots, celery, seasoned salt, pepper, water, margarine and chicken broth. Cover with foil and bake for 2 hours.

Serves eight.

Nutrition values per serving: 299 calories, 8 g fat, 49 g carbohydrates, 5 g fiber, 10 g protein, 2 mg cholesterol, 945 mg sodium.

Wild Rice Soup

1/2 cup margarine

1/2 cup flour

4 cups chicken broth

3 cups cooked wild rice casserole (see recipe at right)

1 cup ham, cooked and minced

2 cups half and half

Chopped, slivered almonds, for garnish

In a saucepan melt the margarine; add flour, blending with a whisk. Cook until mixture thickens and bubbles. Blend in chicken broth, bring to a boil.

Stir in wild rice and ham. Blend in half and half. Simmer 5 minutes and garnish with chopped, slivered almonds just before serving.

Serves eight.

Nutrition values per serving: 421 calories, 33g fat, 26 g carbohydrates, 2 g fiber, 7 g protein, 54 mg cholesterol, 1,219 mg sodium.

Chicken Wild Rice Salad

1 cup white salad dressing

1/2 cup milk

3 tablespoons lemon juice

1/2 teaspoon dried tarragon

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

4 cups chicken, cooked and diced

4 cups cooked wild rice casserole (see recipe at right)

1 can (8 ounces) water chestnuts, drained and diced

Cashews, green grapes, raspberries or mandarin oranges for garnish.

In a small bowl combine the salad dressing, milk, lemon juice, tarragon, seasoned salt and pepper.

In a separate bowl combine the chicken, rice and water chestnuts. Pour dressing over chicken mixture; cover and refrigerate at least 2

hours.

Before serving garnish with cashews, green grapes, fresh raspberries or mandarin orange slices.

Serves eight.

Nutrition values per serving: 214 calories, 9 g fat, 10 g carbohydrates, 1 g fiber, 23 g protein, 79 mg cholesterol, 382 mg sodium.