Title: DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)
Categories: Norwegian, Meats, Main dish
Yield: 6 servings

3 1/2 lb Boneless haunch of venison
-or reindeer
3 tb Butter; softened
Salt pepper
1 1/3 c Beef stock
1 tb Butter
1 tb Flour
2 ts Red currant jelly
1/2 oz Brown Norwegian goat cheese;
-(Gjet”st), finely diced
1/2 c Sour cream

Preheat oven to 475øF.
Tie the roaast up neatly at 1/2″ intervals with kitchen cord so that
it will hold it’s shape while cooking. With a pastry brush, spread the
softened butter evenly over the meat. Place the roast on a rack in a
shallow open roasting pan and sear it in the hot oven for about 20
minutes. When the surface of the meat is quite brown, reduce the heat
to 375øF and sprinkle the roast generously with salt and pepper. Pour
the stock into the pan and cook the roast, uncovered, for 1 1/4
hours. With a large spoon or bulb baster, baste the meat with the pan
juices every half hour or so. The interior meat, when finished,
should be slightly rare, or about 150øF on a meat thermometer. Remove
the roast to a heated platter, cover it loosely and let rest in the
turned off oven while you make the sauce.
Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough
water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon
of butter and stir in 1 tablespoon of flour. Stirring continuously
with a wooden spoon, cook this roux for 6 to 8 minutes over low heat
until it is a nut brown color. Be careful not to let it burn or it
will give the sauce a bitter flavor. Now, with a wire whisk, beat the
pan juices into the roux. Next whisk in the jelly and cheese. Beat
until they dissolve and the sauce is absolutely smooth, then stir in
the sour cream. Do not allow the sauce to boil. Taste for seasoning,
remove the strings from the roast and carve the meat in thin slices.
Pass the sauce separately.

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Title: MOCK FISH BUDDHIST
Categories: Vegetarian, Chinese
Yield: 1 servings

1 lg Potato; cooked, peeled
-and sliced 1/4 inch thick
2 tb Flour
Peanut oil; for frying
1 sm Onion; sliced
1/2 lb Snow peas
10 Wood ears; soaked to soften,
– tough ends removed,
– cut in slivers
1/2 ts Salt
1/2 ts Sugar
1/3 c Water

Sprinkle potatoes with flour and deep-fry until
golden.
Drain and set aside. Pour off all but 2 tablespoons
of the oil, reheat an add onion. Stir-fry 10 seconds
and add snow peas and wood ears. Stir-fry another 10
seconds and add salt, sugar and water. Bring to rapid
boil, stirring constantly, and cook until peas are
just tender crisp. Add reserved fried potato slices,
heat through and serve.
Wood ears are a type of mushroom or shelf fungus.
When soaked it has a crunchy, gelatinous texture with
little taste. If you can’t find them, I imagine that
you could use the dried mushrooms although they
wouldn’t give exactly the same effect. A closer
substitute would be dried jellyfish, but if you’re
some- where that sells dried jellyfish, I’m sure that
they have wood ears as well…

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OATMEAL SCOTCHIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
-OR
1 Grated peel of orange
3 c Quick or old fashioned oats,
-uncooked
1 pk NESTLE Toll House
-butterscotch flavored
-morsels (12 oz)

Preheat oven to 375’F. In small bowl, combine flour,
baking soda, salt and cinnamon; set aside.

In large mixer bowl, beat butter, granulated sygar,
brown sugar, eggs and vanilla extract until creamy.
Gradually beat in flour mixture. Stir in oats and
Nestle Toll House butterscotch flavored morsels. Drop
by measuring tablespoonfuls onto ungreased cookie
sheets. Bake 7-8 minutes for chewier cookies (9-10
minutes for crisper cookies). Remove from cookie
sheets; cool completely.

Makes about 4 dozen cookies.

– – – – – – – – – – – – – – – – – –

1 small acorn squash
2 large cloves garlic
1 cup or more vegetable stock
1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional
1/4 tsp. black pepper and sage
dash cayenne
dash Tabasco sauce (for the adventurous)
1/2 cup cooked wild rice
Cut the squash in half and remove the seeds. Cover the bottom of a baking
dish with 1/2 inch water, place the squash in it (face down) along with
the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop
out the flesh and puree in a blender with baked garlic and vegetable
stock. Place the puree in a small sauce pan along with spices and wild
rice. Heat on low until the soup is hot.
I highly recommend lots of Tabasco for a soup that packs a punch!

Marinated Hoisin Chicken

Recipe By : AHA Quick Healthy Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : Weight Watchers Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds skinless boneless chicken breast
2 tablespoons hoisin sauce
2 tablespoons rice vinegar or cider vinegar
1 tablespoon sesame seeds

Rinse chicken and pat dry. Place in a plastic bag with a tight fitting
seal. In a small bowl,
stir together remaining ingredients. Pour over chicken in bag.
Seal and marinate in the
refrigerator for 1 to 24 hours, turning bag occasionally
to distribute marinade. Preheat
oven to 375. Drain chicken and discard marinade.
Arrange chicken in a single layer in
a glass baking dish. Bake, uncovered, 20 to 25 minutes
or until chicken is tender and
no longer pink.

– – – – – – – – – – – – – – – – – –

Title: Callaloo Cookup
Categories: Caribbean, Beef, Ceideburg 2
Yield: 8 servings

1/2 lb Pickled pig’s tail (1 large
-tail) or pig’s foot
1 lb Beef stew meat, cubed
2 tb Oil
1/2 lb Raw tripe *
5 c Water
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-chopped
1 lb Taro leaves, chopped (see
-note)
1/4 ts Chopped fresh Habanero
-(Scotch Bonnet) pepper **
5 Ounce can coconut milk
Salt and pepper
1 lb Uncle Ben’s long-grain rice
1/2 c Chopped red bell pepper,
-for garnish

* (may substitute chicken)

** or more to taste

This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In
Guyana, taro leaves are called ‘callaloo.’

Put the pig’s tail in pot and cover with water; bring to a boil, and
boil for 1 hour. Drain and set aside. Brown beef in oil, then add
tripe and water. Bring to a boil, reduce heat and cook at a gentle
boil for about 1 hour. Add pig’s tail and cook until liquid has
reduced to about 3 cups. Cut tripe into pieces and cut meat from
pig’s foot; return meats to pot.

Add onion, garlic, taro leaves, Habanero, coconut milk and salt and
pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot,
reduce the heat and simmer for about 30 minutes, until mixture “looks
nice and green.” Garnish with chopped red pepper.

Serves 8 to 10.

NOTE: Taro leaves are available at South Seas Market in San Bruno,
(415) 873-2813, and East Bay Market in Oakland, (510) 533-3888, as
well as other produce stores in Oakland’s Chinatown.

PER SERVING: 450 calories, 21 g protein, 40 g carbohydrate, 23 g fat
(10 g saturated), 74 mg cholesterol, 87 mg sodium, 2 g fiber.

From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

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Title: FDR’S FAVORITE PECAN PIE
Categories: Pies/pastry
Yield: 8 servings

1 Pastry for 9″ pie
1 tb Butter
1 c Sugar; brown
1 c Corn syrup
3 Eggs; well beaten
1 ts Vanilla
1 c Pecans; halved or pieces

Approx. Cook Time: :50
Precook 9″ pastry shell for 5 minutes at 425F. (I use Speedy
Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add
syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared
crust and bake in 350F oven till filling is firm, about 40 to 50
minutes. Cool before cutting.

(I don’t know whether FDR really liked this but it’s in the title!
Source: Toronto Star posted by Anne MacLellan

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Title: Halloween Punch
Categories: Beverages, Non-alcohol
Yield: 1 recipe

4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice
2 tb Sugar
4 c Ginger ale
Ice cubes

1. Stir together the apple cider, orange juice, pineapple juice and
sugar in a punch bowl.

2. Pour in the ginger ale. Add ice cubes.

Makes 10-1/2 cups.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g
carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat,
0g polyunsaturated fat, 0mg cholesterol.

From “The Penny Whistle Halloween Book” by Meredith Brokaw and Annie
Gilbar. Printed in the October 25, 1995, issue of The Seattle Times.
APB

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Title: CHICKEN PASTIES
Categories: Pies, Beef
Yield: 8 servings

MMMMM————————–FILLING——————————-
1 lb Chicken boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
1/4 c ;Water
3/4 ts Salt
1/4 ts Pepper, black
Pastry
1 Egg; beaten
1 ts ;Water

MMMMM—————————PASTRY——————————–
3 c Flour
1 1/2 ts Salt
1 c Shortening
1/2 c ;Water, cold, plus 2 ts

Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and
pepper. Divide pastry into eight equal portions; roll out each
portion into a 6-1/2″ circle. Spoon 1/2 cup meat mixture on the center
of each circle. Beat together egg and water; brush edges of circles
with beaten egg, making a 3/4″ border. Gently lift sides of circle to
meet top. Using fingers, firmly press edges together; flute edges.
Combine 3 cups flour and salt in a bowl; cut in shortening with pastry
blender until mixture resembles coarse meal. Sprinkle cold water (1
T. at a time) evenly over surface; stir with a fork until all dry
ingredients are moistened.

Place pies on ungreased baking sheets; bake at 350 F. for 1 hour or
until lightly browned.

adapted from:
—Ethel Evans
St. Petersburg, FL
Southern Living magazine

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Title: CROCK POT STEW
Categories: Crockpot
Yield: 6 servings

1 lg Onion — finely chopped
2 Garlic Cloves — minced
1 lb Boiling Potatoes, Peeled Or
Unpeeled — cut in 3/4″
Cubes
1 1/2 c Cabbage — coarsely
Shredded
1 lg Carrot — peeled and sliced
1/4 c Long-Grain Rice — uncooked
1 lb Beef Round, Trimmed Of All
Fat — cut in bite-size pcs
1 1/2 c Beef Broth, Defatted, Or
Bouillon
3/4 c Red Wine
1/4 c Ketchup
2 ts Light Brown Sugar — packed
1/2 tb Apple Cider Vinegar
1 1/2 ts Dried Thyme
1 ts Chili Powder
1/2 ts Powdered Mustard
1/4 ts Black Pepper

In large crock pot, combine onion, garlic, potatoes, cabbage, carrot,
and rice. Add meat. In 4-cup measure or similar bowl, stir together
broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder,
mustard, and black pepper. Pour mixture over meat and vegetables.
Cover crock pot and cook 1 hour on high. Stir meat and vegetables
into sauce, and cook an additional 6 1/2 to 8 hours on low.

NUTRITIONAL DATA (based on 6 servings): Per Servings: Calories 289
Fat (gm) 6.0 Sat. fat (gm) 1.9 Cholesterol (mg) 51 Sodium (mg) 287
Protein (gm) 21 Carbohydrate (gm) 34 % Calories from fat 18

Recipe By : Skinny One-Pot Meals – ISBN 0-940625-75-X

From: Dan Klepach Date: 10 Mar 95

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