Title: RICH VENISON MUSHROOM STEW
Categories: Meats, Soups/stews
Yield: 6 servings

2 lb Good stewing venison
— (trimmed weight)
1 Onion
3/4 lb Small flat mushrooms
2 1/2 fl Red wine vinegar
2 1/2 fl Water
3/4 pt (scant) beef or game stock
Butter
Oil
Flour
Sugar
Bay leaves

————————–FOR THE FORCEMEAT BALLS————————–
8 oz Fresh breadcrumbs
8 oz Grated suet
2 Lemons (grated zest only)
1 1/2 tb Lemon juice
1 lg Egg
3 tb Fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the
water and vinegar with 2 bay leaves and plenty of pepper.

Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until golden-
brown and crisp and reserve. Then fry the mushrooms hard in a very little
hot fat. Remove and reserve separately.

Drain and dry the meat well, reserving the marinade. Dust the venison with
well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint
flameproof casserole; ideally this should be no more than 8 inches in
diameter across the top. Chop the onion finely and fry gently. Sprinkle on
2 tablespoons flour, pour on the marinade liquid and the stock over the
meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.

Bring to a bare simmer, cover tightly and cook over the lowest possible
flame (or in a low oven if you prefer) until the meat is deliciously tender
and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2
hours, lesser cuts of meat will need considerably more. Stir occasionally
to prevent sticking. When ready, remove the bay and check seasoning. Cool
and refrigerate overnight if not to be served on the same day.

To finish the dish, bring everything back to room temperature. Add the
prepared mushrooms to the stew, pushing them well down into the gravy, then
cover the surface with the forcemeat balls and bake – without a lid to keep
the forcemeat balls really crisp – at 400 F (200 C) gas mark 6 for about 25
minutes.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

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Title: Brown Rice and Sweet Corn Salad
Categories: Salads, Biosphere 2
Yield: 8 servings

1 lb Brown rice, cooked
1/2 lb Sweet corn kernels, cooked
-(or 1 cup frozen corn,
-or 1 can of corn drained)
1/2 c Finely chopped onion
1/2 c Finely diced red pepper
1/2 c Finely diced green pepper
2 lg Firm guavas, finely diced
-(try kiwis or tart apples)
4 T Vegetable oil

Heat the oil in a alrge wok or pan and saute the onion until
translucent. Add the diced green and red peppers and saute until
tender. Reduce the heat and stir in the corn, rice, and finally the
guava. Remove from heat and season to taste. Chill in the
refrigerator and stir again before serving. For a flavor accent, you
may toss in a vinaigrette dressing. Each serving contains 372
calories, 0 cholesterol, 16 grams fat, 6 grams protein.

MMMMM

TO MAKE BEEF TEA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef **
1 c Water
1 t Salt

** prime lean beef
Put beef through a food grinder using a coarse knife.
Place in top of double boiler and add the water.
Simmer over a very low flame about 3-1/2 hours. Add
salt. Strain and keep liquid in a cool place. If too
strong, it may be diluted with some boiling water to
strength desired. Source: Pennsylvania Dutch Cook
Book – Fine Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH RED CLAM SAUCE
Categories: Pasta, Sauces, Low-cal
Yield: 4 servings

2 tb Olive oil
4 md Garlic cloves, chopped fine
1 c Rich, salt-free fish stock
1 c Dry white wine
2 ts Dried oregano
36 sm Fresh clams such as little-
-necks or Manilas, in the
-shell, thoroughly cleansed
1 lg Ripe tomato, peeled, cored,
-seeded and coarsley chopped
2 tb Double-concentrate tomato
-paste
1 1/2 tb Fresh basil leaves, finely
-shredded
1 1/2 tb Fresh Italian parsley,
-finely chopped
Freshly ground pepper
Cooked linguine

In a large saucepan, heat the oil with the garlic over moderate heat. When
the garlic sizzles, add the fish stock, wine, and oregano.

As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any
unopened clams. With a slotted spoon, remove them from the pan and keep
them warm in a covered bowl.

Stir in the remaining ingredients, except the black pepper, into the
liquid in the pan. As soon as the liquid returns to a simmer, place the
clams, shells and all, on top of pasta and spoon the liquid over them.
Season to taste with black pepper.

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CINNAMON BREAD PUDDING WITH WHISKEY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Desserts
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BREAD PUDDING—–
5 c Cinnamon bread pieces (1")
1/4 c Raisins or dried currants
2 Eggs
2 Egg whites
3/4 c Sugar
2 1/2 c Hot skim milk
—–WHISKEY SAUCE—–
1 c Sugar
1 c Water
1/4 c Whiskey
1/4 c Nonfat vanilla yogurt

1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart)
baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium
bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk.
Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir
gently and bake for 25-35 minutes or until liquid is absorbed. 4.
Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey.
Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm
sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon
brandy extract.

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Title: Slime
Categories: Kids, Misc
Yield: 1 Servings

2 c White glue (Elmer’s)
1 1/2 c Water
Food coloring of choice
1 ts Borax
1/2 c Water

Mix the glue, 1 1/2 c water and food color until it’s not sticky.
Seperately dissolve the borax and 1/2 c water. Add to the glue
solution. You will get a very thick clump of Slime where the two mix.
Now you must work in the rest of the solution. With clean hands,
knead the Slime to get it to mix. This will take about 10 minutes or
so, and is not very difficult as the Slime easily seperates between
your fingers. If you desire a looser, more slimy texture, add a bit
more water and knead it in. The more slimy this is, though, the more
apt it is to get stuck in any fabric it comes in contact with.

MMMMM

Title: Pizzaburgers
Categories: Hamburger Meats Main dish
Servings: 4

2 lb Hamburger 12 oz (2 cn) Toamto Sauce
6 oz Stuffed Green Olives,Chopped 1 lb Cubed Mozzerlla Cheese
1 x Salt, Pepper, and Oregano

Use small jar of stuffed green olives in this recipe.
Salt, pepper, and oregano to taste.
————————————————————————–
Brown hamburger; add tomato sauce and seasonings. Simmer until thick.
Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or
saran wrap. Refrigerate until ready to serve. Reheat in microwave or
oven.

Makes 14 to 16 buns.

—————————————————————————–

MUNG BEAN PASTRIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bakery Thai
Desserts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung bean flour
3/4 c Sugar
2 dr Red or green food colouring
1/4 c Rice flour
3/4 c Coconut milk
1/2 ts Salt
2 tb Yellow mung beans, optional

In a large bowl, combine the mung bean flour, sugar,
food colouring 2 c cold water. Stir until the flour
is almost dissolved. Strain through cheesecloth into
a pot. Over medium heat, stir the liquid until all
remaining solids are completely dissolved the
mixture is thick sticky enough to coat a spoon.
Cool for 15 minutes. Cover a baking sheet with waxed
paper. Drop the mixture by the spoonful onto the
sheet. Do not allow the circles to touch. Let cool
to room temperature. In a large bowl, combine the rice
flour, milk salt, stirring until dissolved. Strain
into a pot cook over medium heat for 10 minutes.
Drop 1 ts of this onto the cooling gelatin circles. In
a dry skillet, toast the yellow mung beans until they
turn light brown. Generously sprinkle onto the
pastries refrigerate for 1 hour before serving.
They will keep in the refrigerator for 2 or 3 days.

– – – – – – – – – – – – – – – – – –

CANNING POTATOES (WHITE, CUBED OR WHOLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 35 pounds is needed per canner
load of 7 quarts; an average of 22-1/2 pounds is
needed per canner load of 9 pints. A bag weighs 50
pounds and yields 8 to 12 quarts–an average of 5
pounds per quart.

Quality: Select small to medium-size mature potatoes
of ideal quality for cooking. Tubers stored below 45
degrees F may discolor when canned. Choose potatoes 1
to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. Place in ascorbic
acid solution to prevent darkening. If desired, cut
into 1/2-inch cubes. Drain. Cook 2 minutes in boiling
water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with hot potatoes and
fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for White Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for White Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Title: Pink Marble Pudding
Categories: Desserts
Yield: 6 servings

2 c Rhubarb, fresh or frozen
-OR canned stewed, sweetened
2 c Raspberries, fresh or frozen
-OR canned and sweetened
14 Fig cookies; crumbled
1 c Sugar
1 c Heavy cream
1 ts Vanilla
3 tb Confectioners’ sugar

Combine rhubarb and raspberries. Puree them through food mill or sieve.
Place in saucepan with sugar and crumbled fig cookies. Heat slowly,
stirring constantly until fig cookies are almost blended into mixture.
When cool, place in refrigerator to chill. Just before serving, whip
cream with vanilla and confectioners’ sugar. Place fig mixture in dessert
glasses alternately with spoonfuls of whipped cream. Top with cream and
serve very cold. Fancy enough for a party, this is simple enough for
every day. Serves 6 to 8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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