Condiment Recipes

Yummy condiment recipes

admin — Mon, 01 Jun 2009 21:55:42 +0000

The right sauce for the right recipe.
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Schilling “Salad Supreme”

admin — Fri, 04 Sep 2009 11:55:24 +0000

Schilling “Salad Supreme”

Schilling "Salad Supreme"

1 1/2 teaspoons sesame seed
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seed
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
2 tablespoons Romano cheese
Dash of cayenne pepper

Combine all ingredients in a small bowl and mix well. Pour blend into a sealed container (such as an empty spice bottle) and store chilled.

Makes 1/4 cup.

Never part without loving words to think of during your absence. It may be that you will not meet again in life. — Jean Paul Richter

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sauce for venison

admin — Fri, 04 Sep 2009 04:08:07 +0000

sauce for venison

Sauce for Venison

1/2 teaspoon soy sauce
1 cup vegetable oil
1/2 cup vinegar
1/2 cup catsup
1/2 cup Worcestershire sauce
1 teaspoon chili powder
1 cup brown sugar
Juice of 2 lemons
1 clove garlic, finely chopped
1 teaspoon each salt, pepper and cayenne pepper

Mix ingredients. Bring to boil and let simmer for 5 minutes. Use warm on meat. Refrigerate unused portion.

You have to have confidence in your ability, and then be tough enough to follow through. — Rosalynn Carter

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Sloppy Franks

admin — Fri, 04 Sep 2009 02:56:10 +0000

Sloppy Franks

1 ea Small Onion, Chopped

1/2 c Chopped Green Pepper

1 T Butter Or Margarine

1/2 c Barbecue sauce

1/4 c Catsup

1 lb Franks,Cut In 1/4-in. Slices

12 ea Hamburger Buns, Split

Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes.

Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes.

There is no course of life so weak and sottish as that which is managed by order, method, and discipline. — Michel Eyquem de Montaigne

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pork rolls filled with zucchini

admin — Thu, 03 Sep 2009 08:06:56 +0000

pork rolls filled with zucchini

Pork Rolls Filled with Zucchini

Posted by bettyboop50 at recipegoldmine.com 6/9/01 7:50:00 am

This is another recipe which I make often that everyone loves.

1 1/2 cups (about 1 medium) shredded zucchini
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
4 lean 3/4-inch thick boneless pork chops
1 teaspoon vegetable oil
1/2 cup dry white wine or chicken broth
1 tablespoon Dijon mustard
Flour for coating rolls

Squeeze zucchini with paper towels to remove all of the moisture.

Spray 10-inch nonstick skillet with nonstick cooking spray.

Cook zucchini and garlic in skillet over medium heat about 3 minutes or until tender. Stir in cheese and pepper. Remove zucchini mixture from skillet and cool.

Trim fat from pork chops. Flatten each pork chop to 1/4-inch thickness between waxed paper or plastic wrap.

Spread 1/4 of the zucchini mixture over each piece of pork. Roll up and secure with wooden toothpicks or tie with butchers string. Roll in flour to coat well.

Add oil and pork rolls to skillet. Cover and cook over medium heat 15 to 20 minutes, turning once, until done. Remove from skillet and remove wooden toothpicks or string and keep warm.

Add wine to skillet. Cook over high heat 2 to 3 minutes or until reduced by half. Stir in mustard. Pour sauce over pork rolls and serve.

Makes 4 servings.

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Curried Meatballs with Chutney

admin — Thu, 03 Sep 2009 04:36:11 +0000

Curried Meatballs with Chutney

Chutney sauce 1 Pound ground turkey

1/2 c Crushed cracker crumbs

1/3 c Evaporated skim milk

2 tb Finely chopped green

Onions (with tops) 1 1/2 To

2 ts Curry powder

1/4 ts Salt

Chutney sauce 1/2 c Nonfat plain yogurt

1 tb Finely chopped chutney

1/4 ts Curry powder

Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch

meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks.

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Roast Duck with Cranberry Sauce

admin — Thu, 03 Sep 2009 03:54:24 +0000

Roast Duck with Cranberry Sauce

——————————-I.E.S.JJGF65A——————————- ——————————PHILLY.INQUIRER—————————— 4 lb To 5 lb.duck,thawed if froze

1/4 c Port

2 tb Butter

2 tb Flour

1 c Chicken broth

1/4 c Orange juice

2 tb To 4 brown sugar

1/2 c Cranberries; fresh

1 ds Cayenne pepper

1/2 Lemon

Salt to taste Fresh ground pepper to taste Rinse duck under cold water and pat dry.Remove any large lumps of fat from skin.Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper.Truss bird,place on rack and set in shallow roasting pan.Roast at,350 deg.for 30 minutes.Then pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked,1 1/2 to 2 hours.About once every hour,remove all but 1 cup of fat from pan,some remaining fat will keep pan from scorching.Increase oven temperature to 500 deg.for the last 15 minutes of roasting to crisp skin.. Remove duck from oven and set on warm plate.Pour off and discard fat.Place roasting pan on top of stove.Add port and heat over low heat, scrapping up any browned bits.Add butter and heat until melted.Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened,2 to 3 minutes.Stir in orange juice and 2 tbs.brown sugar and mix well.Add cran- berries and cook over high heat until cranberries pop,2 to 3 minutes.Add cayenne and more salt and pepper to taste.If mixture is too tart,add re- maining brown sugar… To serve, cut duck in half lengthwise,using poultry shears,and place on two serving dishes.Pour half of sauce over each serving.Serve immediately. Makes two servings….

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Tuna and Herb Pie

admin — Wed, 02 Sep 2009 21:56:55 +0000

Tuna and Herb Pie

Posted by Cookin Dad at recipegoldmine.com 6/24/01 7:09:26 am

Source: Milkshake - Member posted 06-22-2001 08:05 pm

I had to work both days this weekend, so this recipe was a perfect dinner dish. Before I went to work, I completed all of the preparation steps except pour the milk mixture over the bread and canned salmon (didn have tuna). About 30 minutes before I came home from work, I had my wife pop this dish in the oven and right after I got home - voila!!

I made this dish without yogurt because I didn have any around. In addition to the dill, I also mixed both salt, garlic powder black and white pepper and a little turmeric in the tuna mixture instead of sprinkling it on top (Sorry, didn measure–just added a bit of each). Everyone in the family liked this recipe and it was sooo easy to make. Thanks for helping me with dinner tonight! Regards, Cookin Dad

8 slices whole meal bread, crusts removed
4 eggs
3/4 cup milk
1/2 cup natural yogurt
1 tablespoon lemon juice
Freshly ground black pepper to taste
15 oz canned tuna, drained and flaked
1/2 cup grated Cheddar cheese
2 shallots, finely chopped
1 tablespoon chopped fresh dill (optional)

Line the base of a shallow nonstick 7 x 11-inch slab tin with bread slices.

Whisk together eggs, milk, yogurt, juice and pepper.

Spread tuna over bread base. Sprinkle with cheese, shallots and dill. Carefully pour egg mixture over tuna.

Bake at 350 degrees F for 25-30 minutes or until filling is set. Cut into squares or fingers. Serve either hot or cold.

NOTE: This dish is great for picnics, school lunches and is a great alternative to quiche - use low-fat alternatives for milk, yogurt and cheese if you like. Salmon may be used in place of the tuna if you prefer.

There are no facts, only interpretations. — Friedrich Nietzsche

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Summer Sausage

admin — Wed, 02 Sep 2009 00:08:12 +0000

Summer Sausage

2 pounds lean ground beef
2 tablespoons Tender Quick? (Mortons curing salt)
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1 cup water
2 tablespoons Liquid Smoke
1/4 teaspoon garlic salt
1 teaspoon whole black pepper

Mix thoroughly by hand and shape into 3 rolls. Chill at least 24 hours.

Bake at 250 degrees F for 2 hours on rack in broiler.

Life is an unbroken succession of false situations. — Thornton Wilder

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Guacamole, Ro*Tel Style

admin — Tue, 01 Sep 2009 23:10:54 +0000

Guacamole, Ro*Tel Style

3 Ripe avocados, peeled and

-mashed 1 cn RO*TEL Diced Tomatoes and

-Green Chilies, drained -(10 oz) 1 md Onion, chopped

ds Hot pepper sauce 1 tb Worcestershire sauce

2 tb Lemon juice

Salt to taste Pepper to taste Combine all ingredients. Cover and refrigerate at least 4 hours.

Modesty is a vastly overrated virtue. — John Kenneth Galbraith

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Springtime Ham with Rhubarb Sauce

admin — Tue, 01 Sep 2009 21:28:26 +0000

Springtime Ham with Rhubarb Sauce

4 lb Ham, boneless and fully

-cooked 3 c Rhubarb, fresh OR 16-oz

-frozen cut rhubarb 1 1/4 c Sugar

1/3 c Orange juice

2 ts Orange peel; grated

3/4 ts Dry mustard

1 Cinnamon sticks

Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast in a 325 oven until thermometer registers 135 degrees, about 19-23 minutes per pound. Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick. Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time. Remove ham when meat thermometer registers 135 degrees. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140^. Serve remaining sauce with ham. Makes 2 1/4 cups sauce.

Absence, with all its pains, is, by this charming moment, wiped away. — James Thomson

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Strawberry & Apple Jam

admin — Tue, 01 Sep 2009 11:51:16 +0000

Strawberry & Apple Jam

500 g Strawberries

3 lg Green apples

1/4 c Lemon juice

2 c Water

1 kg Sugar, warmed

Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten cut quarters into thin slices. Put all the ingredients, except the sugar, into a large pot. Cover & bring to a boil. Simmer until the fruit is tender. Add warmed sugar & stir till it has dissolved. Increase heat, stirring frequently & cook till setting point is reached. Remove from heat & let stand for 5 minutes. Pour into warm sterile jars & seal. Letts, “Jams, Pickles & Chutneys”

Anybody can observe the Sabbath, but making it holy surely takes the rest of the week. — Alice Walker

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Split Pea Soup with Sausage

admin — Mon, 31 Aug 2009 17:16:23 +0000

Split Pea Soup with Sausage

2 c Split peas; rinsed

6 c Water

1 ts Salt

1/2 ts Ground cumin, or to taste

1 lb Pork sausage

Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste. Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings. Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber.

People often grudge others what they cannot enjoy themselves. — Aesop

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rhubarb salsa

admin — Mon, 31 Aug 2009 04:03:18 +0000

rhubarb salsa

Rhubarb Salsa

1 cup granulated sugar
1/4 cup water
1 tablespoon finely shredded orange peel
6 cups rhubarb, sliced 1/2 inch thick
1/2 cup green bell pepper, diced
1/4 cup sweet onions, finely chopped
1/3 cup red onion, finely chopped
1 jalape?o pepper, seeded and minced
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon fresh ginger, grated

In a medium, nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the sliced rhubarb and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When cool, transfer mixture to a food processor fitted with a steel blade, or to a blender and process until smooth. Scrape the pur?e into a large bowl and add the remaining ingredients. Mix well. Serve chilled or at room temperature.

Yields about 4 cups. Serve with chicken or turkey or as salad topping.

Do not be too timid and squeamish about your actions. All life is an experiment. The more experiments you make the better. What if they are a little course, and you may get your coat soiled or torn What if you do fail, and get fairly rolled in the dirt once or twice. Up again, you shall never be so afraid of a tumble. — Ralph Waldo Emerson

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pineapple roast ham

admin — Sun, 30 Aug 2009 22:00:56 +0000

pineapple roast ham

Pineapple Roast Ham

1 (10 pound) bone-in fresh ham (leg or butt)
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 (10 3/4 ounce) can condensed chicken broth, undiluted
1 (8 3/4 ounce) can crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons all-purpose flour

Preheat oven to 375 degrees F.

Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.

Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.

Remove from oven. Pour drippings into medium saucepan; set aside.

In small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185 degrees F.

Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan.

Mix flour with 1/4 cup water until smooth. Stir into drippings; bring to boiling, stirring constantly. Reduce heat; simmer 8 minutes. Serve with ham.

Makes 8 to 10 servings.

What in fact have I achieved, however much it may seem Bits and pieces trivialities. But here they won tolerate anything else, or anything more. If I wanted to take one step in advance of the current views and opinions of the day, that would put paid to any power I have. Do you know what we are those of us who count as pillars of society We are societys tools, neither more nor less. — Henrik Ibsen

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Pink Pony Sauce

admin — Sun, 30 Aug 2009 21:25:09 +0000

Pink Pony Sauce

1 tb Water

8 oz Silken tofu

1 ts Freshly grated horseradish

1/3 c Beets, grated

1/3 ts Dry mustard

1 ts Honey

2 ts Olive oil

Place all ingredients in a blender. Puree on high until smooth and creamy. Serve as a dipping sauce with turnip chips. Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol, 107 mg calcium From _Vegetarian Gourmet_, Winter 1992

To do anything in this world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in, and scramble through as well as we can. — Sydney Smith

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mincemeat bread

admin — Sun, 30 Aug 2009 21:10:30 +0000

mincemeat bread

Mincemeat Bread

Those who do not care for mincemeat will not even know that it is an ingredient.

2 1/2 cups unbleached flour
2 teaspoons baking soda
Pinch of salt (optional)
1 (27 ounce) jar mincemeat
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
2 tablespoons dark rum (optional)

Mix together the flour, baking soda and salt.

Combine remaining ingredients. Stir both mixtures together and spoon into either one greased medium loaf pan or five mini-loaf pans. Bake at 300 degrees F for 1 1/2 to 2 hours (1 loaf) or about 45 minutes for mini-loaves. Test with a wooden pick for doneness.

Let the bread cool for 10 minutes before removing from the pan.

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Cowboy Beans and Rice

admin — Sun, 30 Aug 2009 17:12:42 +0000

Cowboy Beans and Rice

Yield: 4 servings

1 tablespoon vegetable oil
1 medium onion, chopped
1 medium size green bell pepper, chopped
3 cups cooked rice
2 (15 to 16 ounce) cans pinto beans, drained and rinsed
3/4 cup barbecue sauce

Heat oil in large skillet over medium-high heat until hot. Add onion and green pepper, cook and stir 3 to 5 minutes or until tender. Add rice, beans and barbecue sauce. Simmer 5 to 7 minutes or until thoroughly heated.

NOTE: Add 1/2 pound sliced smoked sausage or 4 frankfurters, sliced for a meaty main dish.

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yogurt or sour cream onion pork chops

admin — Sun, 30 Aug 2009 14:49:06 +0000

yogurt or sour cream onion pork chops

Yogurt or Sour Cream Onion Pork Chops

4 to 6 (1/2-inch thick) boneless pork chops
8 ounces plain yogurt or sour cream
1/2 cup bread crumbs
1 package Lipton Onion Soup Mix

Mix bread crumbs and soup mix together in a shallow plate.

Put yogurt or sour cream into a bowl, dip pork chops in it to coat well, then dip into the bread/soup mix. Place in a baking pan and bake at 400 degrees F for 25 to 35 minutes, covered. Uncover and bake 10 minutes longer.

Those who love deeply never grow old they may die of old age, but they die young. — Sir Arthur Wing Pinero

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Fresh Cranberry Relish

admin — Sun, 30 Aug 2009 04:26:44 +0000

Fresh Cranberry Relish

1 lb Cranberries

1 Orange; unpeeled

1 Orange; peeled

1 c Granulated sugar

2 tb Grand Marnier or cognac

PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces. Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve.

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pizza meatballs

admin — Sun, 30 Aug 2009 04:00:08 +0000

pizza meatballs

Pizza Meatballs

2 pounds ground beef
2 cups bread crumbs
1 cup milk
1/4 cup chopped onion
2 teaspoons garlic salt
Pepper to taste
1/2 pound mozzarella cheese, cut into small cubes
6 tablespoons flour
1/4 cup vegetable oil
2 (12 ounce) cans pizza sauce

Mix beef, bread crumbs, milk, onions, garlic salt and pepper together. Form mixture around cheese cubes to make balls. Dip balls in flour and brown in oil. Place balls in crockpot and pour pizza sauce over them. Cook on LOW for 4 to 5 hours or until meatballs are done.

Makes 14 servings.

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Juniper Marinated Medallions Of Caribou Fillet

admin — Sun, 30 Aug 2009 03:49:56 +0000

Juniper Marinated Medallions Of Caribou Fillet

10 Juniper berries

2 tb Oil

2 lb Fillet of caribou

1 Onion; chopped

1 Carrot; diced

2 c Red wine

2 Cloves

1 Bay leaf

1 Sprig rosemary

Salt Fresh ground black pepper Flour for coating Butter for frying 4 tb Cream

1 tb Black currant jam

Fry the crushed juniper berries in the oil until they change colour slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch thick. Trim the edges then set the medallions aside. Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside. Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm. Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam. Pour the sauce over and serve.

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Caribou Marinade I- Juniper

admin — Sat, 29 Aug 2009 21:09:19 +0000

Caribou Marinade I- Juniper

1 c Water

1/4 c Vinegar

10 Peppercorns

1 Sprig thyme

1 Garlic clove

1 tb Brown sugar

1 c Dry red wine

1/4 c Veg oil

5 Juniper berries or Tbl gin

3 Bay leaves

Grating of nutmeg Hot sauce Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards.

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Pickled Garlic

admin — Thu, 27 Aug 2009 18:47:51 +0000

Pickled Garlic

Ingredients
2	pound	garlic, whole heads
1/3	pound	ginger, fresh, peeled, thinly sliced
1	cup	coarse salt
7	each	dried red chilies
2	cup	white wine vinegar
1	cup	dry white wine
2 1/2	tablespoon	mustard seed

Directions:
Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place. Makes about 6 jars.

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Beef Barbecue Sauce

admin — Wed, 26 Aug 2009 18:58:40 +0000

Beef Barbecue Sauce

2 tb Butter Or Margarine

1 ea Onion; Large, Chopped

1 c Chili Sauce

1/2 c Beer; Any Brand

1/2 c Stuffed Olives; Sliced

Combine all the ingredients in a saucepan and simmer for 5 minutes or until the flavors are blended. Makes about 1 1/2 cups of the sauce

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cowboy bannocks

admin — Wed, 26 Aug 2009 17:56:35 +0000

cowboy bannocks

Cowboy Bannocks

2 rounded teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1 generous tablespoon shortening
Water

Mix baking powder, salt and flour. Blend in shortening. Add enough water to make a stiff dough, about 1/2 cup. Cut off in chunks and press to about 1/2-inch thickness on lightly greased frying pan. Cook until golden brown.

Serves 4.

A torn jacket is soon mended but hard words bruise the heart of a child. — Henry Wadsworth Longfellow

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Many-Fruited Mustard

admin — Wed, 26 Aug 2009 17:47:07 +0000

Many-Fruited Mustard

————————FANCY PANTRY BY HELEN WHITTY———————— 1/2 c Lightly packed dry mustard

-powder 3/4 c Cold water

1 1/2 tb Packed, coarsely shredded

-orange or tangerine -zest 2 tb Packed diced dried

-apricots 2 tb Packed diced dried peaches

2 tb Packed diced dried figs,

-preferably white -figs 2 tb Packed diced candied

-cherries 2 tb Packed golden raisins

1/2 c White wine vinegar

1/2 c Sugar

1 ts Salt

4 tb Lemon juice

NOTE: Any combination of fruits may be used as long as you have about 10 tablespoons. Stir the mustard and cold water together in a bowl mixing until all lumps are gone. Let the mixture stand for 3-4 hours. Simmer the orange zest in about a cup of water for 5 minutes. Drain the chop them very fine. reserve. If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well. Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat. Stir in the salt, add the fruit and the mustard mixture. Stir the mixture over med-high heat until it comes to a boil and thickens smoothly. Remove from heat. When the mustard has cooled, taste it and add lemon juice to taste. Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors. If it should thicken too much upon standing, thin it with more lemon juice or with water. Makes 2 tb per “serving” Posted on GEnie Food & Wine RT May 30, 1992 by G.ATTWOOD [GUYEA] Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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canadian pork pie

admin — Wed, 26 Aug 2009 11:59:52 +0000

canadian pork pie

Canadian Pork Pie (Tourti?re)

French Canadians traditionally serve this pie following midnight Mass on Christmas Eve.

1 pound ground pork
1/2 pound ground beef
1 medium onion, chopped
1 clove garlic, chopped
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon ground cloves
Egg Pastry

Heat all ingredients except Egg pastry to boiling, stirring constantly; reduce heat. Cook, stirring constantly, until meat is light brown but still moist, about 5 minutes. Prepare Egg Pastry.

Preheat oven to 425 degrees F.

Pour meat mixture into pastry-lined pie plate. Cover with top crust; seal and press firmly around edge with fork, dipping flour into flour occasionally to prevent sticking. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown, 35 to 40 minutes. Let stand 10 minutes before cutting.

Yields 8 servings.

Egg Pastry
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
1 egg, slightly beaten
2 to 3 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Mix egg and 2 tablespoons water; stir into flour mixture until flour is moistened, adding remaining tablespoon water if needed. Gather pastry into a ball; divide into halves and shape into 2 flattened rounds. Place one round on lightly floured cloth-covered rolling pin. Fold pastry into quarters; unfold and ease into plate.

Turn filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal securely.

Veni, vidi, vici. I came, I saw, I conquered — Julius Caesar

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Swedish Christmas Sausage(Korv)

admin — Wed, 26 Aug 2009 09:23:02 +0000

Swedish Christmas Sausage(Korv)

6 yards hog casings

salt water 2 C. mashed potatoes (not seasoned)

3 Medium onions — finely chopped

3 Lb. lean beef and 3 lb. lean

pork — ground together 2 Tsp. ground allspice

3 Tbsp. salt

1 Tbsp. ground pepper (seasoned pepper is good)

1 Pinch bay leaves — chopped

1 Pinch oregano

1 Pinch powdered cloves

2 1/2 C. beef or pork stock or

2 1/2 C. scalded milk

cooled Crisco 1/2 C. water

Items Needed Before Beginning: kitchen grinder with spout or sausage machine scissors heavy thread or light twine

Get hog casings from your butcher. You may need to order them ahead of time. Pick up casings the day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator. Rinse with cold water before using. Make mashed potatoes (packaged are fine). Chop onions finely and saute in a little Crisco. Do not let brown. Cool. Mix very thoroughly meat, mashed potatoes, onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock. Put a little vegetable oil on spout of grinder or sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture should be light. Add more stock if needed. Rinse casings in cold water and cut into 16-inch pieces (approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture. Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 1/2 inches from end of casing. Don pack sausage casing too tightly. Remove from spout and tie second end. Put in Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days. To cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2 tablespoons of Crisco and 1/2 cup water (or just 1/2 cup water). Place sausages in pan and cook for 45 minutes. Turn once to brown evenly. At the end of 45 minutes, if not completely browned, turn heat to 350 degrees, but watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch pieces. Serve warm. A side dish of cranberries goes well. They are great as one dish for a buffet. For hors doeuvres, cut in 1/2-inch pieces and serve warm, using cocktail picks.

Variations: You may use all pork with the mashed potatoes. You may use 4 pounds of ground beef and 2 pounds of pork, ground together. Instead of mashed potatoes, take 2 cups of barley and stir in hot water. Cook as you would a hot cereal until tender (about 30 minutes). Let cool before adding to meat. These sausages are delicious and ready for company. Note: My husband, our children, Grandmother Jones, who started it all, and I have fun early in December preparing these for the holidays.

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Salsa Di Balsamella - Bechamel Cream Sauce

admin — Wed, 26 Aug 2009 02:18:52 +0000

Salsa Di Balsamella - Bechamel Cream Sauce

4 tb Butter

4 tb Flour

2 c Milk; heated

Salt Cayenne pepper; a pinch Nutmeg; a pinch Over low heat, melt the butter into a saucepan, making sure it does not brown. Add the flour and mix thoroughly. Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy. Stir in the seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpinos Gourmet Italian Cooking Source: Gourmet Italian Cooking

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Mango-Habanero Sauce

admin — Wed, 26 Aug 2009 00:07:16 +0000

Mango-Habanero Sauce

2 tb Peanut Oil

8 ea Mangos-ripe-peeled-diced

1/2 c White Onion-diced

1/2 c Carrot-diced

2 ea Habanero chiles- seeded

1/2 c Champagne Vinegar

1/2 c Catsup

1/4 c Sugar

Salt to taste METHOD: This Salsa works well using either orange or green habanero. Heat the oil in a saucepan and add the diced mangos, onion, carrot, and habanero chilies. Cook for about 10 minutes over medium heat, until onions are soft and translucent. This has natural sugar in it so be careful not to scorch it. Deglaze with vinegar, and add the catsup and sugar. Bring to a slow boil, reduce heat, and simmer for 35 to 45 minutes. This last step is done easily in a double boiler so as not to scorch this sauce. Remove from heat and season with salt to taste. Transfer to a blender, pulse sauce, and strain through a medium strainer. If the sauce is to thick, add a little water to thin. If blended carefully this may not need strained.

The most excellent and divine counsel, the best and most profitable advertisement of all others, but the least practised, is to study and learn how to know ourselves. This is the foundation of wisdom and the highway to whatever is good. . . . God, Nature, the wise, the world, preach man, exhort him both by word and deed to the study of himself. — Pierre Charron

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Oriental Meat Loaf

admin — Tue, 25 Aug 2009 22:00:50 +0000

Oriental Meat Loaf

2 pounds ground beef
1 (8 ounce) can water chestnuts, thinly sliced
4 scallions and tops, chopped
3 bread slices, finely shredded
1/4 cup Kikkoman Soy sauce
1 egg
1 clove garlic, crushed

Thoroughly combine all ingredients until blended. Lightly pack into 9 x 5-inch loaf pan. Bake at 350 degrees F 1 hour or until meat is thoroughly cooked.

Let stand 10 minutes before slicing.

Makes 4 to 6 servings.

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Nalley Chili Meat Loaf

admin — Tue, 25 Aug 2009 19:13:38 +0000

Nalley Chili Meat Loaf

Nalley? Chili Meat Loaf

1 (15 ounce) can Nalley?s Chili with Beans
2 eggs, slightly beaten
1 medium onion, minced
1/2 cup diced green bell pepper
1 teaspoon salt
2 pounds lean ground beef

Pour chili into large mixing bowl. Stir in eggs. Add onion, pepper, salt and meat broken into pieces. Tip bowl and cut through mixture with fork until blended. (Tender mixing makes tender meat loaf.) Shape into loaf. Turn out on greased shallow pan; smooth into shape. Bake in 400 degree F oven 1 hour.

Makes 6 servings.

If we want a love message to be heard, it has to be sent out. To keep a lamp burning, we have to keep putting oil in it. — Mother Theresa

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habanero catsup

admin — Tue, 25 Aug 2009 17:34:55 +0000

habanero catsup

Habanero Catsup

1 (15 ounce) can peaches with syrup
1 1/2 cups canned crushed tomatoes
1/2 medium white onion, chopped
2 garlic cloves
1 fresh, pickled, or reconstituted ground
dried haba?ero, seeded and chopped
2 tablespoons butter
1/4 cup cider vinegar
1 tablespoon brown sugar
3/4 teaspoon salt, or more, to taste
3/4 teaspoon cumin seeds, toasted and ground
3/4 teaspoon dry Colmans Mustard

In a blender, pur?e the peaches with their syrup, tomatoes, onion, garlic and haba?ero until smooth.

In a heavy saucepan, melt butter over medium heat. Add pur?ed mixture and stir in remaining ingredients. Reduce heat to low and cook for about 60 minutes or until the mixture is reduced and very thick, but spoonable. Stir often toward the end. Pour into a jar and refrigerate the catsup overnight.

Use Haba?ero Catsup as you would regular catsup.

The snow doesn give a soft white damn whom it touches. — e e cummings

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frijole mole chili

admin — Tue, 25 Aug 2009 17:10:42 +0000

frijole mole chili

Frijole Mole Chili

Yield: 6 servings

2 cups coarsely chopped onions
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (28 ounce) can whole tomatoes, undrained, coarsely chopped
1 large green bell pepper, cut into 1/2-inch pieces
1 cup picante sauce
2 tablespoons unsweetened cocoa
2 teaspoons ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Dash of ground cloves (optional)

Optional Toppings
Sour cream
Chopped cilantro
Shredded Monterey jack cheese

Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown.

Add remaining ingredients except optional toppings; bring to a boil.

Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally.

Ladle into bowls; garnish as desired and serve with additional picante sauce.

Makes 6 servings - about 8 cups.

Happiness is not a station you arrive at, but a manner of traveling. — Margaret Lee Runbeck

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Orange Marmalade

admin — Tue, 25 Aug 2009 15:30:51 +0000

Orange Marmalade

4 md Sized (or 3 large) unpeeled

-oranges, halved And sliced thin 4 Unpeeled lemons, sliced thin

From: Arizona Cookbook granulated sugar Measure oranges and lemons together. Add 5 times as much cold water. During next 24 hours, boil hard for an hour. This will reduce the quantity one-half. Measure into 4-cup units. If oranges are overly sweet, add 1 tbsp lemon juice for every cup of fruit. Bring to boiling point. Boil 8 minutes. Add 3/4 cup sugar for each cup of fruit. Boil first unit rapidly until it jells — not more than 10 min. If a longer time seems to be necessary, boil the next unit for a longer time before the sugar is added. Pour into sterilized glasses and cover with paraffin when cold.

As scarce as truth is, the supply has always been in excess of the demand. — Josh Billings

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Honey Dijon Sauce

admin — Tue, 25 Aug 2009 12:48:44 +0000

Honey Dijon Sauce

1/2 c Orange juice

1/2 c Dijon Mustard

1/2 c Honey

Mix together. Use as a fat free dip for shrimp. Makes about 1 1/2 cups.

Ive been over what Im supposed to say and Ive got to tell you, its pretty persuasive stuff, but is it the whole truth Its a slice of truth, a morsel, a fraction. Its a piece of the pie, certainly not the whole enchilada, and now that Ive been thinking about it, I don think I could tell the whole truth about anything. Thats a pretty heavy burden, because we all just view the world through this little piece of coke bottle. Is there such a thing as objective truth I wonder. — Jeff Melvoin

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baked doves with gravy

admin — Tue, 25 Aug 2009 10:48:38 +0000

baked doves with gravy

Baked Doves with Gravy

18 to 22 doves
Salt and pepper, to taste
Flour
1/2 cup vegetable oil
1/2 cup chopped scallions
1 1/2 cups water
1/2 cup sherry
1/2 cup chopped parsley

Salt, pepper and flour doves. Brown in oil in Dutch oven at 400 degrees F. This takes about 1 hour.

Add scallions, water, sherry and parsley. Cover and reduce heat to 350 degrees F.

Cook until tender, about 2 to 2 1/2 hours. Makes a wonderful gravy.

Serve with wild rice.

Yields 8 to 10 servings.

God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference. — Reinhold Niebuhr

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spice oil

admin — Tue, 25 Aug 2009 05:58:17 +0000

spice oil

Spice Oil

You will need 2 tablespoons ground spice, such as curry or chili powder, and 1 cup vegetable oil. Mix spice with enough water to make a smooth paste. Place in a small glass jar and add oil. Shake well and let stand, unrefrigerated, for two days.

Pour oil through a strainer lined with damp cheesecloth.

Keep at room temperature. This oil will last about two months. This recipe yields a relatively small amount, but a little goes a long way.

Pleasure is very seldom found where it is sought our brightest blazes of gladness are commonly kindled by unexpected sparks. — Samuel Johnson

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Tomato Ketchup

admin — Tue, 25 Aug 2009 03:50:19 +0000

Tomato Ketchup

2 lb Ripe (about 5 or 6 medium)

-tomatos, rinsed and diced 2 lg Garlic cloves, smashed

1/2 sm Onion, diced

1/4 lg (1-ounce) red bell pepper,

-diced 1/2 c Plus 2 Tablespoons light

-corn syrup 1/2 c Plus 2 Tablespoons cider

-vinegar 1 tb Salt

2 ts Pickling spices

1/4 c Tomato paste

Info: from “Eat More, Weigh Less”, by Dean Ornish M.D., 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET, July 93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half.) Do not rush. Cook over a low flame to prevent scorching. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams

Individual commitment to a group effort, that is what makes a team work, a company work, a society work, a civilization work. — Vince Lombardi

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tims secret essence

admin — Mon, 24 Aug 2009 20:23:53 +0000

tims secret essence

Tims Secret Essence (or powder or whatever)

Posted by Tim Christensen at recipegoldmine.com May 31, 2001

Kevin has listed just a wonderful “dry rub.” This got me to thinking (which is dangerous) about rubs, basting powders and “essence” and what happens with these things.

Kevin is a BBQ star. His advice is always perfect when it comes to “king size” grillwork. I cook a lot different than Kevin and here is my twist on this:

I looked for about 25 years for a basting spice to use in my kitchen on an everyday basis. While Kevin?s dry rubs are perfect, that is not what I was trying to accomplish. What I wanted was a mixture of spices that I can use everyday, from a shaker, that would work on pork, chicken and beef before grilling (recognize one thing, even though I live in Oregon I grill outdoors about 300 days a year . . . I do use my JennAire on truly BAD weather nights and I use the oven about 30 times a year to prepare Prime Rib . . . but mostly I dry grill).

This is my “Secret Essence” or powder, or whatever. It ain Emerils, but it will do!

1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon celery seed (ground)
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon dried mustard

I whisk this all together then place it is a large salt shaker (I use the larger holed salt shaker so the mixture pours more cleanly).

I use this on all beef, chicken and pork before grilling. Don?t put too much on . . . use it more like shaking out salt than applying a dry rub.

BTW, this is not good on fish . . . so I?ll give you another idea for that at another time.

I have found when used judiciously this is really a great addition to entr?e meats.

It is one of the severest tests of friendship to tell your friend his faults. So to love a man that you cannot bear to see a stain upon him, and to speak painful truth through loving words, that is friendship. — Henry Ward Beecher

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dr. pepper pineapple spare ribs

admin — Mon, 24 Aug 2009 14:09:10 +0000

dr. pepper pineapple spare ribs

Dr. Pepper Pineapple Spare Ribs

8-10 boneless pork spare ribs
1 green bell pepper, diced
1 yellow onion, diced
1 (20 ounce) can pineapple tidbits
1 (12 ounce) can Dr. Pepper
1 (6 ounce) can tomato paste
1 cup medium Pace Picante sauce
3/4 cup brown sugar
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper

Preheat oven to 325 degrees F.

Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.

Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.

In a large bowl stir together the remaining ingredients including the reserved pineapple juice pour over ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices carefully every 1/2 hour.

Serves 8-10.

If what you seek is Truth, there is one thing you must have above all else..an unremitting readiness to admit you may be wrong. — Anthony de Mello

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adobo

admin — Mon, 24 Aug 2009 03:39:50 +0000

adobo

Adobo

This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.

5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegar

Peel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.

When I am abroad, I always make it a rule never to criticize or attack the government of my own country. I make up for lost time when I come home. — Sir Winston Churchill

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chili mayonnaise

admin — Sun, 23 Aug 2009 15:34:37 +0000

chili mayonnaise

Chili Mayonnaise

Posted by bettyboop50 at recipegoldmine.com May 25, 2001

Source: Good Morning America show

Yields 1 cup.

1 cup good quality mayonnaise
2 teaspoons chili paste (ingredients and directions below)

Stir together all ingredients well and store in a covered container in refrigerator up to 2 weeks.

(Can be served with beef, chicken or use as a spread for tuna salad sandwiches or as a dip.)

Chili Paste

1 1/2 cups

The heat of the paste will depend on the variety of chili or chiles you use.

Any combination of:
6 ounces dried ancho, chipotle, cascabel or other chiles

Remove stems and seeds from your choice of dried chiles. Pour boiling water over chiles to cover, soak 30 minutes.

Drain chiles and puree thoroughly in a food processor or a food mill. (If you use a food mill, the results will be a smooth paste. If using a food processor, you may want to press the paste through a sieve to produce a totally smooth paste.)

This paste can be stored covered in the refrigerator 10 days or up to 2 weeks. If you cover it with oil, it will keep in the refrigerator up to several months.

The most difficult thing in the world is to know how to do a thing and to watch someone else do it wrong, without comment. — Theodore Harold White

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Beer Marinade For Beef

admin — Sun, 23 Aug 2009 13:04:02 +0000

Beer Marinade For Beef

2 cn Beer (12 oz or 10 oz cans)

2 t Salt

1/2 c Olive oil

1 t Ground cayenne pepper

1 T Wine vinegar

1 T Prepared horseradish

1 t Onion powder

2 T Lemon juice

1 t Garlic powder

Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.

Rather fail with honor than succeed by fraud. — Sophocles

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jalapeno gravy

admin — Sun, 23 Aug 2009 11:18:16 +0000

jalapeno gravy

Jalapeno Gravy

2 cups cream
2 tablespoons butter
2 teaspoons salt
1 teaspoon granulated garlic
2 chicken bouillon cubes
2 teaspoons black pepper
4 fresh jalapenos, sliced
Cornstarch slurry to thicken

Bring cream to slight boil. Whisk in butter, salt, garlic, pepper and chicken bouillon. Add sliced jalapenos and cornstarch to thicken.

We all of us need assistance. Those who sustain others themselves want to be sustained. — Maurice Hulst

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Berries with Sweet Yogurt Sauce

admin — Sun, 23 Aug 2009 05:52:50 +0000

Berries with Sweet Yogurt Sauce

-ELAINE RADIS BGMB90B 1/2 c Yogurt; low-fat plain

———————————–SAUCES———————————– 1 ts Sugar; or sweet and low

2 tb Low sugar jam*

1 ds Zest of orange; or lemon

2 c Strawberries; sliced**

*I use Smukers low sugar jams **or other berries In blender combine all ingrediensts and zap till smooth. Serve sauce over the berries. One of my comfort foods was berries and sour cream….Oy Veh. Try this instead. I don use the added sugar all though it is minimal. Approximately 60 calories and delicious. WW; 1/2 fruit and 1/4 milk; 15 optional.

A free society is one where it is safe to be unpopular. — Adlai Ewing Stevenson

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fried pheasant

admin — Sun, 23 Aug 2009 02:20:54 +0000

fried pheasant

Fried Pheasant

Pheasant
Milk
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
Vegetable oil

Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings. Fry in hot vegetable oil 1 inch deep until brown on one side; turn only once. Total frying time should be about 20 minutes. Make brown gravy from drippings in pan.

Serve over rice.

Blade He makes the weapons, I use them. — Blade

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Sausage and Cornbread Cabbage Rolls

admin — Sun, 23 Aug 2009 01:44:41 +0000

Sausage and Cornbread Cabbage Rolls

2 ea Large Cabbage Leaves

1 ea Large Beaten Egg

1/2 c Chopped Apple (1 small)

3 T Cornbread Stuffing Mix

1 T Apple Juice Or Cider

1/4 lb Bulk Pork Sausage

1/4 c Water

3 T Apple Juice Or Cider

1/2 t Cornstarch

1/4 t Instant Beef Bouillon

Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve.

Friendship is a strong and habitual inclination in two persons to promote the good and happiness of one another. — Eustace Budgell

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moose or elk steak

admin — Sat, 22 Aug 2009 21:21:55 +0000

moose or elk steak

Moose or Elk Steak

1/2 cup onion, chopped fine
2 tablespoons butter
1 cup sliced, fresh mushrooms
1/2 cup sweet or sour cream
2 tablespoons flour
4 to 6 steaks

Brown onions lightly in butter; remove from butter. Slowly brown steaks on both sides in the butter. Spread browned onions over the steaks, cover, and cook very slowly for 1/2 hour.

Make a smooth sauce of the cream, flour and mushrooms. Add to meat while hot. Cover and let simmer for 20 minutes.

You know, it was only a generation ago that actors couldn be buried in the churchyard. — Ronald Reagan

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