WILD GAME PATE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (2 cup) boneless skinless
Raw rabbits/partridge/
Pheasant/duck or other game
Cut into 1/4 inch strips
—–MARINADE—–
1/8 ts Thyme
1/4 ts Salt
1/4 ts Pepper
1/8 ts Allspice
1 tb Finely minced green onions
—–STUFFING—–
1/2 c Coganc
1/2 c Very finely minced onions
2 tb Butter
3/4 lb Lean pork and 3/4 lb lean
Veal finely ground together
2 Eggs lightly beaten
1 1/2 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 ts Thyme
1 cl Garlic crushed
1 lb Bacon blanched to remove
Salt
1 Bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together
the marinade ingredients, the cognac, salt and pepper, thyme, allspice and
green onions. Add strips of game and marinate while preparing stuffing. For
stuffing, cook onions slowly in the butter until tender. Scrape into large
mixing bowl. Pour cognac into same skillet and boil until reduced by half,
scraping bottom of skillet to loosen any pan drippings. Scrape into bowl
with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme
and garlic. Beat vigorously with wooden spoon until thoroughly blended. To
assemble pate, line bottom and sides of laof pan with blanched bacon (to
blanch plunge bacon into boiling water, remove immediately and drain
briefly under cold running water), reserving a few strips for top of pate.
Drain game strips, reserving marinade. Beat marinade into stuffing. Divide
stuffing into three parts. Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan. COver with half the strips of game.
Repeat layers, another third of stuffing and remaining half of game strips.
SPread remaining thrid of stuffing on top. Place bay leaf on top and cover
with remaining blanched bacon. COver top of pan with aluminum foil and set
in larger pan of boiling water (water should come about halfway up the
outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2
hours. Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of foil-wrapped
pate. Cool pate at room temperature several hours or overnight. Chill,
still weighted. Serve in slices with crackers.NOTE: A “pinch” is about 1/8
ts.

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Title: Peanut Butter Blossoms
Categories: Chocolate, Cookies, Peanut butt
Yield: 1 servings

1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
1/2 c Brown sugar; firmly packed
1/2 c Shortening
1/2 c Peanut butter
1 Egg
2 tb Milk
1 ts Vanilla extract
48 Milk chocolate candy kisses

Recipe by: Monroe Evening News Dec 10, 1995
Preheat oven to 375. Combine all ingredients except candy in a large
bowl. Mix on lowest speed of mixer until dough forms. Shape dough into
balls, using a rounded teaspoonful for each. Roll balls in sugar; place
on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes.
Top each cookie immediately with a candy; press down firmly so cookie
cracks around edge. Makes about 48 cookies.

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Title: Walk To School Cookies
Categories: Cookies
Yield: 48 servings

2 c Softened butter
4 c Flour
1 c Pecans
1 c Sugar
1 ts Vanilla

CREAM TOGETHER BUTTER AND SUGAR. ADD FLOUR AND VANILLA AND MIX WELL.

PAT INTO SEVERAL LONG ROLLS AND PLACE IN REFRIGERATOR TO CHILL.

SLICE AND BAKE ON COOKIE SHEETS IN 325 DEGREE OVEN FOR 10-12 MINUTES.

REMOVE FROM OVEN AND SPRINKEL WITH POWDERED SUGAR IF DESIRED.

(RECIPE COMES FROM PAT PRIEST, A “BUNCO BUDDY”)

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Polenta Pie (From MY Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell
to cool and harden.

Grill all vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve
at room temperature.

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Chilled Cream Of Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cucumbers
1 C. chopped onion
3 C. chicken broth
1 C. sour cream
4 Tbsp. parsley
1 Tsp. dill weed
salt and pepper

Peel cucumbers and remove seed. Dice. Put in saucepan
with chicken broth, onion and dill. Cook. Simmer 20 minutes.
Puree in blender. Stir in sour cream and parsley and chill
overnight. Serve in chilled soup bowls or bowls over ice.

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Nestle 100 Grand Bar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 unwrapped Kraft caramels — room temp
1 bag milk chocolate chips (12-ounce bag)
3/4 cup Rice Krispies=AE

1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl in a=

microwave set on half power for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. 3. Add the Rice
Krispies and stir just until blended. 4. Dip each caramel into the
chocolate to coat completely and then place on waxed paper. Cool until
firm at room temperature, 1 to 2 hours.

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Title: CROCKPOT MEATBALLS
Categories: Crockpot, Hamburger, Appetizers
Yield: 6 servings

1 Jo Ferry
2 lb Hamburger
1 c Breadcrumbs
1 Egg
Grated parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 cn Beer
1 pk Ketchup; regular size

Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
small meatballs. Mix ketchup and beer in the crockpot and start to
heat. You can put the raw meatballs into the sauce and simmer for
several hours. I like to bake the meatballs first to get out most of
the grease.

MMMMM

Apple Pudding – Lighter

Recipe By : Eloise Greismeyer
Serving Size : 9 Preparation Time :1:00
Categories : Desserts Breads, Muffins Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/8 cup Lighter Bake
2 medium eggs
1 cup flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups apples — peeled and diced
1 cup walnuts — chopped
1 teaspoon baking soda
1/8 cup hot water

Cream sugar shortening together.
Add eggs and mix at low speed until blended.
Stir flour, nutmeg and cinnamon together and add to egg sugar. Mix.
Stir in apples nuts.
Dissolve baking soda in hot water, then stir into batter.
Pour into greased floured square baking dish.
Bake at 375 degrees until knife inserted at center comes out clean.
Approx baking time 35 – 45 minutes.

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NOTES : Use Rome Beauty or Jonathon apples.

Spicy Carrot And Orange Soup

Recipe By : Twelve Months of Monastery Soups. p. 124
Serving Size : 124 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
2 Leeks, White Part Only — Finely Chopped
12 Carrots — Peeled And Chopped
6 Cups Vegetable Or Chicken Stock
1/2 Teaspoon Nutmeg
1/2 Teaspoon Paprika
Pinch Cayenne
Pinch Ginger
1/2 Cup Fresh Cilantro — Finely Chopped
Rind Of 1 Orange
1 1/2 Cups Orange Juice
Salt And Pepper — To Taste
6 Slices Orange, Very Thin — For Garnish

1. Pour the oil in a good-sized pot and gently saute the leeks for about 2
minutes with the pot covered. Add the chopped carrots, stir well, cover
the pot, and continue cooking for about 4-5 minutes over low heat.

2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to
taste. Bring the soup to a boil. Cover the pot and let the soup simmer
for 30 to 40 minutes.

3. Allow the soup to cook and then pass it through a sieve or blend it in
a blender or food processor. this soup can be refrigerated for a few hours
and served cold, or if you decide to serve it hot, reheat it just before
serving and let the soup stand for 3 minutes. Garnish the soup with thin
orange slices at the center of each serving.

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Title: Pasta And Crab Salad
Categories: Salads
Yield: 1 servings

4 c pasta, cooked and chilled
1/2 pk crabmeat
1 1/2 c mayo
1 garlic, salt, pepper
1 onion, diced
1 ~~~~optional ingredients~~~~
1 broccoli
1 peas
1 cauliflower
1 carrots
1 celery

Mix all ingredients in a large bowl. Let sit in fridge till chilled
thoroughly.

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