Slideluck Potshow

2 cup of wild rice or 1 cup of wild rice and 1 cup of white rice

1 lb bulk sausage

1 lb mushrooms, sliced

2 onions, chopped

1/4 cup of flour

1/2 cup of cream

2 1/2 cup of chicken broth

pinch oregano

pinch thyme

pinch marjoram

1 T. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce (optional)

1/2 cup of toasted slivered almonds

Prehead oven to 350°. Break sausage into small pieces and sauté. Drain and remove sausage from pan, leaving enough drippings to sauté mushrooms and onions. Sauté mushrooms and onions. Add sausage back to vegetables. Meanwhile, wash rice thoroughly; cook in boiling water 15 minutes. (Note: cook wild rice longer); drain. Mix flour with cream until very smooth. Add chicken broth; cook until thickened. Add seasonings. Combine with rice, sausage and vegetables. Toss lightly. Add hot pepper, if desired. Pour into casserole and bake 25 - 30 mintes. Sprinkle with almonds.