Texas Venison Chili

Recipe By : EBWATERS
Serving Size : 8 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 pound venision sirloin — cut in 1/2″ cubes
1 pound ground beef (extra lean)
2 cups yellow onions — chopped
1 cup green pepper — chopped
1/4 cup celery — chopped
4 cloves garlic — minced
3 large jalapeno chile pepper — seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans — rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when browned;
leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in
beef juices, stirring until onion is soft. Add masa harina, chili powder, Add
cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add
tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.

– – – – – – – – – – – – – – – – – –

Per serving: 190 Calories; 16g Fat (70% calories from fat); 6g Protein; 9g
Carbohydrate; 1mg Cholesterol; 1043mg Sodium

Title: CRUNCHY OATMEAL COOKIES
Categories: Biscuits, Cookies
Yield: 1 servings

3 c Uncooked Quick Oats
1 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 c Packed brown sugar
1/2 c White granulated sugar
3/4 c Shortening
1 Egg
1 ts Vanilla extract
1/4 c Molasses

raisins, nuts, chocolate chips, birdseed, etc.

Preheat oven to 350 F

Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses.
Mix in dry ingredients until mixed. Add “extras” — raisins, nuts, chips,
etc. (I like pecans and chocolate chips). Roll tablespoons of the batter
into little balls (the molasses will make a mess out of your hands — I
have to wash them a few times) about 3/4″ or 1″ in diameter; place on a
greased cookie sheet. Press them down with your fingers to flatten them,
and put them in the oven for 11-13 minutes. If you bake them at a bit lower
than 350 you can do it longer and they get more crispy. Remove from oven
and let sit for a minute or two so they don’t fall apart when you cool them
on a wire rack.

Enjoy!

Gary L Hewitt glhewitt@phoenix.princeton.edu

—–

Title: GREAT TUNA CASSEROLE
Categories: Casseroles
Yield: 1 recipe

1 pk Wide noodles (16 oz.)
1 lg Can Albacore tuna
-in water
1 Red bell pepper *
1 lg Onion *
1 lg Jar pimentos
5 md Celery stalks *
1/2 c Seasoned bread crumbs
1 1/2 c Mayonaise
1 cn Cream of celery soup
1 Soup can milk
3/4 c Good Sherry wine
1 pk Slivered almonds

* Chopped small

1. Cook noodles al dente, rinse with cold water, drain, and toss with a
little olive oil. Put aside and cover to keep soft.

2. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in
the pimentos. Set aside.

3. In a large deep skillet, mix together the mayonaise, celery soup, milk
and Sherry. Cook a few minutes until well blended, then add sauted
ingredients.

4. Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently.

5. In a large bowl, mix the cooked noodles and sauce until well blended.

6. Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt pepper to taste
when served.

—–

SOPA DE FRIJOLES NEGROS (EASY BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz CAN BLACK BEANS
2 tb BUTTER
1 STALK OF CELERY
1 GARLIC CLOVE,MINCED
1 ONION
1 t CHILI POWDER
1/2 ts CUMIN
1 t CILANTRO (OPTIONAL)
1/2 ts SALT
1 c CHICKEN BROTH
8 oz CAN TOMATO SAUCE
1 c SOUR CREAM

PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME
TILL BLENDED COMPLETELY. IN SAUCEPAN MELT BUTTER, ADD
ONION, GARLIC, CILANTRO, CUMIN, CHILI POWDER, CELERY
AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO
SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE
HOT AND TOPPED WITH SOUR CREAM.

– – – – – – – – – – – – – – – – – –

Title: MAPLE-COCONUT RICE PUDDING
Categories: Puddings, Rice, Desserts
Yield: 4 servings

2 c Cooked rice
1/3 c Grated unsweetned coconut
1 1/4 c Skim milk
1/4 c Maple syrup
1 1/2 ts Cinnamon
2 Eggs

Coat a 2-quart baking dish with nonstick spray, and add rice and
coconut. In a medium bowl, whisk the milk, maple syrup, cinnamon and
eggs, and pour over the rice. Stir to combine.
Bake, uncovered at 325 F until set, 45 to 50 minutes.

—–

KASHA SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 t Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut — pressed dry
1 1/2 ts Miso

Place kombu in water for 10 minutes to reconstitute
it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms
in oil in a large stockpot until slightly softened,
about 5 minutes.

Add garlic powder, basil, kombu, reserved water,
kasha, lima beans and sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in
it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8
minutes. Serve hot.

Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb,
4 g fat, 0 mg chol, 37 mg calcium

HINT: for more intense flavor, increase miso to 2-1/4
teaspoons.

Source: Chef Ron Pickarski in Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Gingerbread Bears

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter,or margarine — softened
2/3 Cup Brown Sugar,light — packed
1/2 Cup Molasses,light
1 Egg,large
3 1/2 Cups Flour,All-Purpose
1 Teaspoon Salt
1 Teaspoon Baking Powder
Spices*

*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon
and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar
and molasses until light and fluffy. Add egg and remaining ingredients. Beat at
low speed until well mixed, constantly scraping bowl with rubber spatula. Shape
dough into a ball, wrap tightly with plastic wrap adn chill 3-4 hours.
2-Lightly grease 2 large cookie sheets, turn oven to 350. On
lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch
thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many
cookies as you can;
reserve trimmings. With pancake turner, carefully place cookies on cookie
sheets. Bake for 12 minutes or until edges
are light brown. Remove to wire racks to cool. Repeat with other half of dough
and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed
beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just
until mixed. Turn speed to high and beat until stiff. Divide dough into small
bowls and tint each with food coloring of your choice. If necessary, add a
little water for spreading ease. Keep all bowls covered with
plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed
paper lined cookie sheets. With small
and medium artist’s brushes, paint the cookies. Allow cookies to dry
completely, about 2 hours. Store in tightly covered containers. First Place
winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993.
Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

HUNTER’S MINESTRONE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Beef
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FIRST PART—–
2 ts Salt
3 qt Water
2 1/2 lb Beef, cubed
1 Garlic clove, crushed
1 Bay leaf
—–SECOND PART—–
1 Carrot, large, sliced
2 Celery sticks, sliced
1 Onion, medium, cut in 8ths
1 cn Kidney beans (12 to 16 oz.)
1 cn Tomato paste w/garlic (6 oz)
1 Handful green beans (or more)
– halved or quartered
4 Roma tomatoes — chopped
1/2 c Chianti or other red wine
1 t Basil leaves
2 ts Creole seasoning
1 1/2 ts Oregano leaves
—–THIRD PART—–
8 oz Pasta shells
1/2 ts Paprika
2 ts Sugar

FIRST PART: Bring the water to a boil. Put in all
first part ingredients and then simmer, covered, for 3
hours. SECOND PART: Add all second part ingredients to
pot and simmer for 30 minutes.
THIRD PART: Add all third part ingredients to pot and
simmer for and additional 30 minutes.
Serve with lots of garlic bread.

– – – – – – – – – – – – – – – – – –

DINNER ROLLS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
3 tb Sugar
2 tb Dry milk
1 t Salt
2 1/2 tb Butter
5/8 c Water (5 fl.oz)
1 t Dry yeast
TOPPINGS:
1 Egg
-(for brushing on top)
3/4 tb Poppy seeds — (optional
-for sprinkling on top)
3/4 tb Sesame seeds — (optional
-for sprinkling on top)

1. Place first 5 ingredients inside the bread pan. Add liquid
ingredients. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the
basic dough mode (2 hours and 25 minutes later) 2. Divide the dough
into 12 equal portions. Roll each portions into a ball. Cover with a
plastic wrap and rest for 20 minutes. 3.

– – – – – – – – – – – – – – – – – –

Title: QUICK CHINESE CHICKEN SALAD
Categories: Oriental, Poultry, Salads
Yield: 4 servings

3/4 lb Skinless chicken breasts
2 ts Salt

—————————SAUCE—————————
1 Garlic clove; peeled
1 sl Fresh ginger; peeled
2 Scallions
– with green tops trimmed
2 ts Chili bean sauce
2 ts Dark soy sauce
1 ts Sugar
2 ts White rice vinegar
2 ts Sesame paste
-=OR=- peanut butter
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 ts Sesame oil
1/2 lb Iceberg lettuce
– finely shredded

————————-DRESSING————————-
2 tb White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place
breasts in a pot. Put in enough cold water to cover
the chicken, add the salt. Bring the mixture to a
simmer, cook for 5 minutes. Turn off the heat and
cover tightly. Let the chicken sit in the hot water
for 10 minutes. While the chicken is sitting, combine
the sauce mixture ingredients together in a blender
and set aside. Toss the lettuce with the white rice
vinegar and place on a platter. Remove the chicken and
allow to cool. Pull off the meat, finely shred and
toss with the sauce. Place the chicken with sauce on
top of the lettuce and serve at once.

—–