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RECIPES            homreportfolio contactlink
With a successful hunt there is always a great meal. Here are some receipes that have been marinated over the years to enjoy the gifts of nature.
 Family and friends have tried and tested all recipes listed below with great success and many compliments.
 SEE TIPS BELOW:


  

Quick & easy
Meals in Minutes


Main Dish
Chicken Recipes

Family Favourites
Hearty Recipes

Veggie Delites
Spinach Recipes


        
Appetizers  /  Soups  /   Marinades

Favourite Appetizers: Soups/ Salads:

Marinades:



        Large and Small Game Meats                                      Fish & Fowl                          

Fish:

Fowl:

Stuffings:

Sweets and Treats:


TIPS:
Success with your game to improve flavour and texture:
Successful Storage: 

Refridgeration- Like other meats, game is perishable
Uncooked Game- Cover or wrap loosely; use within 3-4 days. Organ meats and ground game should be used within 1-2 days.
Cooked Game- Left over cooked game may be stored in covered container in refrigerator. Use within 3-4 days for best flavour.
Freezing Meat- Label all packaged game with name of product, date frozen and amout or weight.. Store at zero degrees. For best eating use game within 4 months.
Note: it is wise to take animal to butcher or meat processing plant to be properly cut and wrapped.

                                                                                                     E-mail Your Favourite Recepies
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Appetizers  /  Soups  /  Marinades

Appetizers:

Moose and Bear Mini Meatballs

1/4 c. whipping cream
3 tbsp. water
1/4 c. fine Holland Rusk crumbs
1 tsp. dried basil or 2 tsp. fresh basil
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 lb. ground moose, bear or venison
1/4 lb. ground pork
2 tbsp. grated onion
Butter

Combine the cream and water in a small bowl, then add crumbs, mixing until crumbs are moistened. Combine the basil, pepper, salt, beef, pork and onion in a mixing bowl and mix thoroughly. Add the crumbs mixture and mix until well blended, then shape into 1 inch balls. Saute in a small amount of butter in a fry pan until browned on all sides. Shake the fry pan occasionally to keep the balls round. Add favourite sauce to warm. I like Dianas BBQ hot sauce or you can also serve with plum sauce in separate container for dipping. Makes 16-20.    
       
                                                                                                       Print Friendly Version                                                                                  

Spinach Dip


1 pkg. chopped spinach freshly cooked or frozen
1 cup light or regular sour cream
1 cup of light or regular mayonnaise
1 pkg. Knorr vegetable mix

Mix sour cream, mayonnaise and vegetable mix together. Drain and add spinach.
   Serve with pumpernickel bread and/ or flavoured bagels sliced bite size! (cheese, everything, pumpernickel…)

(Prepare at least 30 minutes before serving to give the vegetable mix enough time to soften.)

                                                                                                       Print Friendly Version   

Brushcetta


15 or more slices crusty Italian bread, halved crosswise
2 lg. garlic clove, crushed and minced
6 tbsp. extra virgin olive oil
8 lg. firm ripe tomatoes, peeled, seeded and chopped
Salt and pepper
1/4 c. minced fresh basil leaves
1/4 c. minced fresh parsley
1/4 lemon squeezed or 2 tsp lemon juice
1/4 tsp ground sage
Parmesean Cheese
Preheat the broiler. Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and brown the other side. In a small bowl, combine the garlic, and 5 tablespoon of the olive oil, and brush the mixture on one side of the bread slices. In a bowl add 1 tablespoon of oil, the tomatoes, salt, pepper, basil, parsley,sage and lemon juice. Top the toasted slices with the tomato mixture and sprinkle with parmesean cheese or leave mixture in serving bowl surrounded by toasted garlic bread. Serves 6-10.

                                                                                                         Print Friendly Version  

Taco Surprise


2 (8 oz.) pkgs. Light or regular cream cheese
1 (16 oz.) light or regular sour cream
2 pkgs. Mild taco seasoning dip mix
Mild Salsa
2 tomatoes
1 sm. to med. Red or spanish onion
1 sm. head of lettuce
8 oz. shredded chedder and Monterey Jack cheese
2 tbsp. minced HOT jalapeno peppers Optional
Nacho chips

Blend together cream cheese, sour cream and taco dip mix. Put into a flat container.
Spread mild Salasa thinly over top
Finely chop onion, dice the tomatoes, shred the head of lettuce into thin, short peices . Layer the vegetables over the cream cheese mixture.Top with shredded cheeses. Chill. Top with jalapeno peppers (optional) or have separate bowl on side. Serve with variety of Nacho chips (Purple, lime flavour, yellow and white).

    Print Friendly Version                                                                                   

Soups/ Salads:

Pheasant Soup


Pheasant bones, skin and leftover meat OR use whole pheasant
1 bay leaf
1-2 whole cloves
Salt to taste
Chicken stock (optional)
Parsley
Thyme
1 sm. onion, chopped
Celery leaves, chopped
2-3 peppercorns, crushed
1/4 c. sherry wine

Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf, onion, carrots, cloves, celery leaves, salt, and peppercorns. Barely cover with water or 1/2 water and 1/2 chicken broth. Simmer for 2 hours, then strain broth. Add sherry. Serve with fresh bagette, if desired. 4 servings.

    Print Friendly Version  

Wild Turkey Soup


Wild turkey carcass and left over dark meat OR smoked turkey legs (store bought)
1 med. head of cabbage (shredded) Optional
4 carrots (cut and diced)
1 sm. onion, chopped
1 lg. can whole kernel yellow corn (16 oz.) Optional
2 to 3 tbsp. celery salt or 1/2 bunch of cut fresh celery (season to taste)
4-6 cups chicken broth
Salt to taste
Parsley
1 bay leaf
2-3 peppercorns, crushed

Lightly brown onions in 2 tsp oil. Add chicken broth. Boil the carcass of the turkey and leftover dark meat or the turkey legs until all the meat comes off the bone (1 hour), then strain broth. Chop up the meat. Add the celery and carrots, and the optional cabage and corn. Simmer on low to medium and cook slowly for another hour, or until done. Should make a large pot of tasty soup.

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French Onion Soup


6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8-10 slices French white bread (Bagette)
1 cup shredded Parmesan cheese
8 slices mozzerella, gruyere or provolone cheese ( even swiss cheese works)

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.

Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.

Stir in beef broth and seasonings.

Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.

Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère or provolone and sprinkle with Parmesan.

Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.

Serve with additional grated Parmesan cheese for sprinkling at table.

Makes about eight servings.

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Fowl Salad (no its really good!)


1 pound cooked/ left over Wild Fowl (grouse,turkey goose) or chicken breast, cubed
2 Granny Smith apples, cored and chopped
1 cup chopped celery (2 stalks)
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup light dairy sour cream
1/4 cup red wine vinegar
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts, toasted
6 cups torn mixed salad greens

In a large bowl combine chicken, apples, celery, green onions, and parsley. Stir in sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper. Stir walnuts into chicken mixture. Divide greens among 6 serving plates; top with chicken mixture.

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Green Mango Salad


Choose unripe, firm, green-skinned mangoes for this salad
1/3 cup chopped cashews or peanuts
2 unripe mangoes
1/3 cup each chopped fresh coriander & mint
2 tbsp lime juice
4 tsp sugar
1 tbsp vegetable oil
1/4 tsp Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup thinly sliced red onion

1. Toast cashews in skillet or oven until golden.
2. Cut pointy end off mangoes, set on cut end; use serrated knife & cut off peel; cut flesh  into thin slices.
3.  In bowl, whisk together coriander, mint, lime juice, sugar,oil, and chili sauce.
4.  Add mangoes, red pepper, and onion.
5.  Toss & refrigerate

Use "A Taste of THAI" Sweet chili sauce found in Zehrs near the ethnic foods.
Chop the coriander & mint in a coffee grinder-works great!
Double the recipe &.
ENJOY!

                                                                                                        Print Friendly Version        
Grilled Potatoe and Mango Salad
A sweet, succulent and refreshing salad.
1 sweet potato, peeled
1 large mango, skin removed
For the dressing:
3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
½ tsp extra-fine sugar
Sea salt and pepper, to taste
1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
Serves 4-6.
                                                                                             Print Friendly Version  
Summer Salad
Romaine lettuce
Iceberg lettuce
Baby Spinach
Parsley sprigs
Celery, chopped
Red Onions thinly sliced
Mandarin oranges
Strawberries
Walnuts or almonds (toasted)
DRESSING:
3/ 4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. wine vinegar
1 c. salad oil
1 tsp. poppy seed
Tear lettuce into bite-sized pieces. Toss ingredients and chill.
Pour dressing over tossed salad just before serving.
Dressing: Combine sugar, mustard, salt and vinegar.
Add oil slowly, beating constantly with electric or rotary beater.
Stir in poppy seeds last.
                                                                                                 Print Friendly Version  

Marinades:

Red Wine Marinade


1 c. dry red wine
2 tbsp. red wine vinegar
2 cloves garlic, pressed
1 tsp. oregano
2 tbsp. vegetable oil
1/4 c. Worcestershire sauce
1/4 c. soy sauce
1/2 c. Italian salad dressing

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before grilling.

  Print Friendly Version

Steak Marinade


3 lb chuck or round steaks any wild meat, 1 1/2 " thick
2 tbsp Worcestershire Sauce
1 1/2 tsp meat tenderizer
1/4 tsp rosemary
1/4 cup red wine or baslamic vinager
2 tbsp olive or salad oil
1/4 tsp marjoram
1/4 tsp tyme (crushed)

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before grilling.

  Print Friendly Version                                                                      

Beer Marinade


1 1/2 c. flat beer
1 tbsp. dry mustard
1 tsp. ground ginger
3 tbsp. soy sauce
1/8 tsp. Tabasco
2 tbsp. sugar or honey
2 minced cloves garlic

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before grilling.

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Milk Marinade for cutlets or liver

   1 cup milk
   2 bay leaves
1 minced cloves garlic

Combine all ingredients and mix well. Pour over pounded out cutlets or thinly sliced liver and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before cooking.

    Print Friendly Version                                              

Large Game Meat

Vesion:

Venison Meat loaf


1 1/2 pounds ground Venison (you may substitute Elk, Moose and Bear)
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated Optional

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 T onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients: 1 c. ketchup, 1 8 oz can tomato sauce, 3 tbsp. balsamic vinegar, 3 tbsp. of brown sugar, 2 tbsp. Dijon mustard, 2 tsp. Worcestershire sauce.

5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and 1/3 pound ricotta mixed with one egg, 1/4 cup freshly chopped Italian parsley or 1 cup fresh spinach and 1/2 pound grated mozzarella cheese. Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

    
                                                                                                   Print Friendly Version                                                                                  

Curried Deer            

2 lbs venison cut into cubes
1 large onion, chopped
3 cloves garlic, crushed
3 tbsp mild curry powder
6 oz can tomatoe paste
2 bay leaves
1/4 tsp powdered cloves
2 cups beef stock
2 diced carrots
2 cups diced cellery
1/2 cups raisins
1 diced apple
1 tbsp lemon juice
Salt and Pepper to taste

Lightly brown meat, onion and garlic in oil or butter. Add curry powder and tomatoe paste. Mix well. Add beef stock and mix in rest of ingredients. Simmer for 1 1/2 hrs, covered. Best serve with plain rice.Be sure to trim off ALL fat and sinew.

      Print Friendly Version                                                                              

Goulash


Ingredients:
1-2 lbs Venison, Moose, Veal or Beef sliced in lengths bite size.
1 medium onion chopped
1 green pepper- chopped into med size peices ( exclude if you do not like)
1 carrot- chopped into med size peices ( exclude if you do not like)
1 medium Tomatoe chopped (1 small can of tomatoe paste is good too)
2 Tablespoons Hungarian Paprika spice (powder like- Its all in the flavouring) use reg paprika if you cannot find
Salt & Pepper
1/2 cup Sour Cream
1/4 white flour.
5 tablespoons lard/ shortneing ( you can use oil if you do no have lard- do not use butter)
1/4 cup finely chopped parsely ( add to Goulash if left over)
Beef Boullion see directions for 4 cups of water
Csipetke  or egg noodles ( home made is best but you can cheat if you find it in the store. I always make them a day ahead)
3/4 cup white flour
1 egg
salt

Heat lard in a large pot over medium heat. When hot add onions. Cook onions until transparent then add Paprika. Remove pot a stir until all onions covered. Smell the aroma!!!
Add carrots & sliced/ chopped meat and brown lightly over med heat. stir contantley so that nothing burns. ( thinner the slices the faster it cooks)
Add green peppers and tomoatoe and cook until mixed in with other ingredients
Turn up heat to high & add cold 4 cups of Water. When boiling add Beef Boullion. Boil for about 5 minutes then turn heat to simmer (med-low)
After 1/2 hour, Add salt and pepper to taste. ( remember boullion is very salty). If you like spicey add chile peppers or Tabasco sauce. 

While you wait for 1/2 hour you can make the egg noodles/ Csipetke.
In a bowl add the flour, make a hole in the middle for the mixed egg and pinch of salt.
Mix together to form a hard dough. Roll out on a floured board as thinly as you can Then with your floured fingers pinch small fingernail size bits out in a floured container. Add pecies minus flour directly into soup after 1/2 hr is up. Cook for another 15 minutes. Keep soup on simmer( the hotter the better)
 Mix the 1/2 cup sour cream and 1/4 cup flour together and add to Goulash Just before serving. Stir to blend in. Texture of Goulash should be a cross between a stew and a soup.
Serve in bowl and sprinkle finely chopped parsely and put a dap of sour cream in the middle.
Have extra sour cream or chile pepper/ Tabasco sauce handy on table
Serve with fresh warm bagette and butter. And a great RED WINE!!

  Print Friendly Version                                                                                 

Venison Rouladen


10 Venison Round Steak pounded
Prepared Mustard (i.e. Dijon)
10 Bacon strips/ Ham slices
1 large onion sliced
Dill pickles sliced into quarters strips
3 hard boiled eggs, sliced into quarters strips
1 cup beef consomme
1/2 cup Flour
oil
Salt and pepper to taste
Twine or tooth picks to hold Rouladen together.

Spread mustard on each pounded steak. Lay 1 strip of bacon or sliced ham (both is great too), several slices of onions,quatered egg and pickle. Roll meat around filling and secure with tooth pick or twin. Coat rouladen with flour and brown in small amount of oil. Add consomme and simmer 1 to 1 1/2 hours depending on thickness of steak.
There should be enough gravy accumulated to spoon over noodles which can be served with the rouladen.

    
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Venison Roast

Venison roast cut (tenderloin, chuck or shoulder)
5 slices of bacon
1/4 tsp pepper or crushed pepper corn
2 celery stalks chopped into 2 inch pieces
1 cup of mushrooms
2 medium onions
2 garlic cloves, crushed
1/2 c flour
1/2 tsp salt
2 cups boiling water or beef bouillon (reduce salt if broth is used)
1/2 tsp tarragon
1/2 tsp oregano
1/2 tsp paprika
2 bay leaves
1/4 cup chopped parsley

Mix spices and flour together. Lay venison on board and pound seasoned flour into it. Cook bacon in roasting pan until lightly crisp. Remove bacon from pan and add floured venison to roasting pan. Brown on all sides then add mushrooms, celery, garlic and onions. Cover roast and vegetables with remainder of flour mixture. Add 1/2 of the water, bay leaves and stir. Cover and bake at 300 degrees for 1 hr. Add rest of water and stir. Cook for another 1/2 - 1 hr until tender. Crumble cooked bacon and chopped parsley over roast, just before serving. Serve with Buttered Mashed potatoes and horseradish.  

      
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Venison Steak Baked

2 large boneless venison steaks, cut into serving pieces
1 1/2 cup water
1/2 red wine
1/2 pkg onion soup mix
2 tbsp butter or margarine
2 large carrots peeled and sliced
2 tbsp cornstarch in 1/4 cup cold water
Salt and pepper to taste

Melt butter in a Dutch oven or large baking pan. Brown venison and then remove. Add water, wine, onion soup mix and carrots.
Add salt and pepper
Cook until carrots are tender- crisp. Thicken sauce with cornstarch and water mixture, the add steak back in. Simmer for 1 hr until meat is cooked and tender.

 
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Venison Jerky


3 lbs. deer meat cut into 1/2 x 1/4 inch thick strips
1 tsp. onion powder
1 tsp. black pepper
1/4 c. soy sauce
1 tbsp. salt
1 tsp. garlic powder
1/3 c. Worcestershire sauce

Mix all the above ingredients and pour over meat and marinate overnight in refrigerator or where cool. (Zip Lock bags do very well for this purpose.)

Dry in dehydrator or in very low oven setting, about 200 degrees, until completely dry (about 3 to 5 hours).
     
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Lazy Man Lasagna Crock Pot Style

1 -10oz package broad lasagna noodles broken into bite size pieces.
1  pound ground venison, elk or moose
½ pound Italian sausage
1 onion, chopped
1 garlic clove, minced
12oz mozzarella cheese, shredded
12oz carton cottage cheese
2 -6oz cans tomato paste
1 cup water
1 tsp basil
1 ½ tsp salt
½ tsp pepper
1 ½ tbsp dried parsley flakes

"Cook noodles according to package directions, just until tender, then drain.
Brown ground beef and sausage, drain.
Place in lightly greased cooker.
Add all remaining ingredients.
Stir  to mix thoroughly.
Cover and cook on low 6-8 hours (High 3-4 hours)

                                                                                                         Print Friendly Version  

Moose:

Italian Meatballs


1-2 lbs ground moose or beef (you may substitute Elk, Venison and Bear)
1 egg
1 c. bread crumbs (Italian seasoned)
1/2 c. milk
2 tsp. grated Parmesan cheese Optional
1/2 tsp. oregano
1 tsp. parsley flakes
1 tsp. onion flakes, powder or salt
1/2 tsp. garlic powder

Combine ingredients. Shape into 1 1/2 inch meatballs. Place in covered skillet (fry pan) in oven 15 minutes (325-350 degrees). Do not overcook. Turn meatballs over. Cook for another 15 minutes. Drain liquid. Place meatballs in desired spaghetti sauce. Heat until sauce is hot and serve.
       
                                                                                                       
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Schnitzel/ Cutlets

1/2 cup fine dry bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1 teaspoon dried leaf oregano
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 to 2 pounds moose cutlets, sliced about 1/2-inch thick (you may substitute Elk, Venison, Bear & chicken)
1/2 cup flour
2 eggs, beaten
1/2 to 3/4 cup olive oil

In a shallow wide bowl or pie plate, combine bread crumbs, Parmesan cheese, oregano, salt, and pepper.

Cut veal into serving size pieces. Place heavy plastic wrap or wax paper over veal and pound each piece with a mallet to about 1/4-inch thickness or less. Place flour on waxed paper. Dip veal into flour, then into beaten egg, then into bread crumbs, coating well on both sides.

Heat oil in a large heavy skillet. Sauté cutlets for about 3 to 4 minutes on each side, or until done and golden brown. Remove to a hot serving platter and keep warm.

For Wine sauce: Optional
Pour off excess fat and stir 1/2 cup red wine into skillet. Bring to a boil, stirring to get browned bits off the bottom of the pan. Pour wine sauce over cutlets

For Moose Parmesan:
Lay out cooked cutlets on baking dish. Layer with tomatoe sauce, parmesan and mozzarella cheese. Broil under heat until cheese has melted.

 
                                                                                                       
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Baked Stew

1/2 lbs mushrooms
2 medium onions chopped
1/4 cup butter or margarine
3 slices bacon (cutup)
1 1/2 to 2 lbs stewing moose meat cut up (you may substitute Elk, Venison & Bear )
2 tbsp flour
2 cloves garlic (crushed)
1 tbsp tomatoe paste
1 1/4 red wine
2 beef bouillon cubes
2 tbsp sugar
1/4 tsp salt
1/4 tsp thyme
1 small bay leaf
1/8 tsp. pepper (or 1 peppercorn)

In a large Dutch oven pot, sauté mushrooms and onions in butter until tender. Remove and set aside. Fry bacon until crisp. Remove and set aside. Add meat to dripping and brown well. Blend in flour. Add garlic, tomatoe paste, wine and seasoning. Place in oven @ 350 degrees. Cover and cook for 2 hrs, stirring occasionally. Add additional wine if liquid has evaporated. Add onions, mushrooms and bacon and cook for another 20 minutes. Makes 4 to 6 servings. Serve with fresh French loaf.


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Moose Roast


Moose Roast
1 pkg onion soup mix
1 can golden mushroom soup
1 can water
2 bay leafs
1 cup sherry

Trim all fat and tallow from roast. Place in roaster, cover with all ingredients. Roast covered, 20 minutes per pound @ 325 degrees. Baste occasionally. Gradually add 1 cup sherry during basting
                                                                                                               
                                                               
 
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Lasagna

1 lb. ground moose
1/2 c. onion, chopped
1/2 c. green pepper
2 (15 oz.) cans pasta sauce
1 1/2 tsp. oregano
1 tsp. garlic salt
Salt
Pepper
Mushrooms Optional
Boiled eggs minced Optional
1/2 cup spinach minced Optional
1 egg
16 oz. cottage cheese
3/4 to 1 lb. Mozzarella cheese, grated
Parmesan cheese
6 to 7 lasagna noodles

Brown beef, onion and green pepper. Add oregano, garlic salt, salt, pepper and mushrooms. Simmer for 1/2 hour. Then cool. Beat egg and add to cooled meat mixture with spinach. Set aside. Grate cheese. Cook lasagna noodles OR use no cook noodles (add more sauce and water to first layer.
Layer: sauce, noodles, meat, boiled egg, cheeses; noodles, sauce, meat, boiled eggs, cheeses; noodles, sauce and cheese for last layer. Cover with foil. Bake at 350 degrees for about 30 minutes. Uncover until brown, about 30 minutes.

     
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Moose Jerky

Moose cut into this strips (1/4 inches thick by 5 inches long)
Smoked hickory salt or liquid
Garlic
Onion salt

Place meat into bowl that can be covered. After you have put in the first layer of meat, sprinkle it liberally with smoked hickory salt and if you like add garlic and onion salt for flavouring. Repeat with layering meat and salts, until bowl is full. Cover the dish and place in refrigerator for at least 8 hrs. Then place strips of seasoned meat on cookie sheet(s) and put in oven at a very low heat, approximately 150 degrees for 4-5 hrs. Be sure to keep an eye on it because you don't want to much heat. The slow heat dehydrates the meat removing the moisture. The meat will shrink and turn black.
Once cooked it is ready to eat. Store in a tightly covered jar or zip lock bags.

       
                                                                                                     
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Bear:

Bear Stew with Dumplings

1 lb. Bear cubed into bite size pieces
1 lb. (about 3 med.) fresh zucchini, sliced
1 (1 lb.) can stewed tomatoes
1 (1 lb.) can wax beans, undrained
1 (4 oz.) can sliced mushrooms, undrained
2 tbsp. dehydrated green pepper flakes
2 tbsp. dehydrated onion flakes
1 tbsp. dehydrated parsley flakes
1/2 tsp. salt
3 tbsp. chilli seasoning mix
1 beef bouillon cube, crushed
Hearty dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk

In large pot brown beef. Stir in vegetables and seasonings; bring to simmer. Cook for 1 hr on low heat or in Dutch oven 350 degrees for 1 1/2 hrs. Drop rounded tablespoonfuls’ of dumplings onto simmering stew. Cover and steam 10 minutes. Uncover and cook 5 minutes longer. Serve at once.

 
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Bear Stew 2
2 med. size bears (300 lbs. each)
Salt and pepper
2 rabbits (optional)
Cut bears into bite size pieces. Add brown gravy to cover. Cook over kerosene fire at 460 degrees for about 2 weeks. This will serve 1013 people. If more are expected, the rabbits may be added.

But do this only in an emergency as most people do not like a hare in their stew.

 
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Bear Roast

4 lbs. bear meat
2 cloves garlic
1/2 chunk of salt pork
1 c. black coffee

Rub meat with plenty of salt (celery salt is preferable) and black pepper. Place in kettle with plenty of water and salt pork, garlic and black coffee. Boil until tender. Remove to roaster, add more salt and pepper and cover with plenty of sliced onions.

Roast in 350 degree oven until brown. Use liquid boiled in for basting and making gravy. For those who do not desired the "wild taste" in bear meat, boil for about 10 minutes in soda water - 1 tablespoon soda to 2 quarts of water - drain and the meat is ready for cooking or preserving.

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Bear Kabobs


2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices
Wooden or metal skewers ( soak wooden ones for a few hrs in warm water before using them, to prevent burning)

MARINADE:

1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice

MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.

SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.

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Linda and Tim Kabobs

Bear Meat neatly trimmed of all fat and facia
Wooden or metal skewers ( soak wooden ones for a few hrs in warm water before using them, to prevent burning)

MARINADE:

1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 1/2 tsp. ground pepper

MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.

SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.



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Bear Steak

Marinate steak for 24 hours; wipe dry.

SAUCE:

4 sliced onions
3 tbsp. butter
1 c. water
Salt & pepper to taste
1 clove garlic, crushed
3 tbsp. chives
1 tsp. prepared mustard
2 tbsp. tomato paste
1 dash of Worcestershire sauce

Sauté onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sautéed mushrooms.



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Rabbit:

Rabbit White Wine Stew


 2 Rabbits; disjointed
 3 T  Butter
 1 1/2 ts Salt; Optional
 1/2 ts Freshly ground black pepper
 2 T  Flour
 1/4 c  Beef broth
 1/2 c  Dry white wine
 4 sl Bacon; diced
 12 sm White onions
 1 cl Garlic; minced (it really   -needs 2 or 3)
 1/2 lb Mushrooms; sliced
 1 tsp Rosemary
 1/2 lemon sliced
 
   Clean, wash, and dry the rabbit (soak over night in cold water if possible).  Coat rabbit pieces in flour. Melt the butter in a Dutch oven.
   Brown the rabbit in it.  Sprinkle with the salt (optional)& pepper. Stir until flour browns
   add the broth and wine;
   bring to a boil, cover and cook over low heat 45 minutes to one hour
   or until tender.
  
   While the rabbit is cooking, brown the bacon lightly in a skillet;
   pour off half the fat.  Add the onions; saute until golden.  Add the
   garlic and mushrooms; saute 3 minutes. Add this mixture to the
   rabbit; Add Rosemary and Lemon Slices. Cook 15 minutes longer or until the rabbit is tender.
  
   Note:  If mixture seems dry, you can add a little more beef broth or
   wine to the mixture while it is cooking.


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Rabbit Cacciatore

2 rabbits cut into serving pieces
1 Green pepper
Mushrooms
2- 3 cups favourite pasta sauce
1 tbsp oil
1/4 cup minced parsley
Salt and pepper to taste

Brown rabbit in oil. Make up pasta sauce. Pour over rabbit. Add chopped peppers and mushrooms, salt and pepper to taste. In electric skillet, fry at 225 degrees for 30 minutes. Serve over buttered noodles. Sprinkle parsley over top.


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  Fish & Fowl      

Fish:

Baked Trout


1 whole trout or several small trout ( rainbow, brook or lake
2 lemon slices
3 onion slices
2 sm. bay leaves
5 butter slices
Rosemary
Salt and pepper to taste
1 cup white wine

Rosemary,butter, lemon, garlic, bay leaf, salt, and pepper to taste in and on the fish. Close the fish. Pour 1/2 to 1 cup white wine over fish. Fold in foil. Bake at 325 degrees for 15 to 20 minutes. Open foil to brown on top for 5 minutes. Baking time depends on size of fish.

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Salmon Steak baked in Wine


4 salmon steaks, 1" to 1/2" thick
3/4 c. dry, white wine
Salt and pepper, lightly to taste
1 tsp. finely chopped tarragon or 1/2 tsp. dried tarragon
1 clove garlic, sliced
2 tbsp oil
juice of 1/2 lemon

Preheat oven to 500 degrees. Place salmon steak in shallow baking dish. Pour on wine and sprinkle with lemon then spices. Bake 10 to 12 minutes or until fish flakes easily when tested with a fork.

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Salmon Fillet with Sour Cream Lemon & Dill sauce


2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE:

1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Salt

Cut pieces of heavy foil about same size as fillets and place skin side of fish on foil. Place in oven about 15 to 20 minutes. Mix together melted butter and lemon juice. Baste fish several times with mixture. Lift each piece to serving platter when fish is done. Top with sour cream, mayonnaise and dill during last 5 minutes of baking.

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Baked Pickerel/ Walleye


Pickerel/ Walleye fillets (about 6 nice size halves)
2 tbsp. butter
Salt and pepper to taste
2 tbsp minced parsley
2 tbsp lemon juice
1/4 tsp dill weed

Heat oven to 325 degrees. Grease 9 x 13 inch pan.  Cover fish with ingredients and bake.

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Crispy Fried Fish Fillets


1/4 c. butter
1 tsp. lemon juice
1/2 c. cornflake crumbs
1/2 c. dry bread crumbs
1 tsp. salt
Dash of pepper
1 lb. fish fillets, cut into serving pieces try to de-bone
Paprika
1/4 cup minced parsley

Place butter and lemon juice in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish.

Microwave on High (100%) for 45 seconds to 1 minute.

Mix together crumbs, salt and pepper. Dip both sides of fillet in lemon butter, then coat with crumb mixture. Place fillets in baking dish with remaining butter. Sprinkle with paprika. Microwave, uncovered, on High for 8-10 minutes or until fish flakes with a fork. Halfway through cooking, turn fish over and sprinkle with paprika. Allow 5 minutes to cool before serving. Sprinkle with parsley.

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Broiled Fish Fillets


Thin fish fillets (bluegill, crappie, etc.)
Italian dressing

Rinse fillets in cold water, pat dry with paper towels. Dip fillets in Italian dressing and place in baking pan or dish with at least 2 inch sides. Broil 4 or 5 inches from flame or coils for 4 to 5 minutes or until done.

For larger fillets, remove from broiler after 3 or 4 minutes. Turn carefully, brush with Italian dressing and broil until done (fish will flake easily with a fork when done).

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Grilled Shark

6 shark steaks (Mako is the best)
Buttermilk ( to make buttermilk: 1 cup of 1%- 2% milk with 2 Tbsp white vinegar)  
Soy Sauce                                                        
                                                                                                               

Marinade fresh shark steaks in buttermilk and soy sauce for at least 3 hours. Get the grill going and throw the steaks on, cook until flaky. Enjoy with a salad, rice and white wine.

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Pike Chowder (see instructions for Y- bone removal)


5 good sized potatoes, peeled and diced
3 good sized onions, peeled and diced
1 good sized northern pike, cubed and deboned
1 large can Carnation milk
1/3 - 1/2 lb. butter
Salt and pepper

Cover potatoes and onions with water and boil moderately for seven minutes. Add pike and boil for five minutes. Add remaining ingredients. Simmer 30-60 minutes.

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Fowl:

Sausage Stuffed Wild Duck


Rub inside of duck lightly with salt. Put stuffing lightly into cavity and skewer or lace opening. Brush outside with soft shortening and dust with flour. Place in covered roasting pan, breast side up, and roast at 325 degrees for 3 1/2 to 4 hours or until breast meat starts to fall off bone. Baste at 45 minute intervals and season with salt and pepper. Serves 2.

STUFFING:

1/2 lb. unseasoned pork sausage
1/4 c. grated onion
1/2 c. fine cut celery
1 tbsp. minced parsley
2 tbsp. grated green pepper
1 1/2 c. water
1/2 tsp. pepper
1 tsp. salt
4 c. dry bread cubes
1/2 tsp. sage or poultry seasoning
1/4 c. melted butter

Mix well first 8 ingredients and cook 40-45 minutes. Remove from heat and cool until grease sets. Remove as much of the grease as possible. Add bread cubes, sage, or poultry seasoning, melted butter. Toss to mix well, adding more moisture if necessary.

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Pheasant with Apple


1 pheasant, quartered
4 tbsp. butter, divided
4 med. apples, chopped
1 tsp. sugar
3 tbsp. half & half (cream)
1/4 tsp. pepper
1/4 tsp. salt

Brown pheasant in butter on all sides. Remove from pan. Add apples to pan and saute, adding the sugar. When apples are softened, place in bottom of casserole dish. Place pheasant pieces on top of apples with juices from pan. Pour half & half over top, salt, and pepper. Cover casserole and bake 1 to 1 1/2 hours at 350 degrees.

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Ruffed Grouse Breasts


boneless breast halves (grouse, duck or pheasant)
8 slices bacon
1 lb. breakfast sausage
1 c. wild rice
3 c. bread cubes
1/2 c. chicken broth
1/2 onion, diced
1/2 green pepper, diced
1/4 cup minced parsley

MUSHROOM SAUCE:

1/2 c. sliced mushrooms
1/2 stick butter
1/4 c. flour
1/4 tsp. white pepper
3/4 c. chicken broth
1/2 c. Half and Half

Prepare stuffing by browning sausage, onions and green pepper and drain off fat. Boil rice until done. Mix bread cubes and chicken broth until moist then add sausage and rice, mixing thoroughly. Place 1/4 of dressing mixture on top of each of 4 breast halves. Cover with four other breast halves. Wrap each with 2 slices bacon and fasten with toothpicks. Bake in 350 degrees for 1 1/2 hours or until tender.

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Roast Partridge


3 lbs. dressed game birds, such as partridge, quail or wood duck
Flour, salt and pepper
2 cloves garlic, peeled, halved
1/4 c. butter
1 c. dry sherry, white wine or chicken brothtbsp. cornstarch
1 tbsp. water
1 tbsp. Dijon style mustard
2 tsp. red currant jelly
Salt and white pepper to taste

Wash and dry the birds. Rub with flour and sprinkle all over with salt and pepper.
Heat garlic cloves in butter until they sizzle. Add the birds and brown on all sides. Brown necks and giblets too, if you have them. Put into deep casserole along with giblets and garlic cloves. Pour butter over birds.
Pour sherry, wine or broth around birds.
Roast, uncovered at 350 degrees for 45 minutes to 1 hour until juices run clear when birds are pierced with a fork. If birds look like they will get too dry, baste and cover with casserole lid or foil.
Remove birds onto platter. Strain juices. Bring to a boil. Stir cornstarch with water and add to juices; cook until thickened. Season with mustard and jelly. Add salt and pepper to taste. Pour sauce over birds to glaze them.

Good served with: Wild rice or brown rice, French green beans or tiny peas, salad with sliced fresh orange.

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Holiday Christmas Goose


1 wild goose
Tart apples, peeled, cored, sliced
1 onion
Celery tops
3 tbsp. butter
1 tbsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1/8 tsp. parsley
1/2 pt. dry red wine

Clean goose well. Wipe with salt and pepper. Fill cavity with raw tart apples, onion, and celery tops. Sew. Place in foil and add melted butter, paprika, salt, pepper, thyme, parsley, and wine. Completely cover with foil. Roast at 350 degrees; baste often. When done, remove foil from top and brown. Remove stuffing and serve.

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Turkey Jerky


White meat of turkey or chicken 
1/4 c. soy sauce
 1 tbsp. Worcestershire
1/4 tsp. each pepper and garlic powder
 1/2 tsp. onion powder
1 tsp. hickory smoke-flavoured salt or liquid smoke

Trim and discard all fat from meat (it becomes rancid quickly). Cut meat in 1/8 to 1/4 inch thick slices (with or across the grain, as you wish). If necessary, cut large slices to make strips about 1 1/2 inches wide and as long as possible.

In a bowl, combine the soy sauce, Worcestershire, pepper, garlic powder and smoke-flavoured salt. Stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surfaces. (Meat will absorb most of the liquid.) Let stand 1 hour or cover and refrigerate overnight.

Shaking off any excess liquid, arrange strips of meat closer together but not overlapping, directly on the oven racks or on cake racks set in shallow, rimmed baking pans.

Dry meat at lowest possible oven temperature (150 to 200 degrees) until it has turned brown, feels hard, and is dry to the touch (about 5 hours for chicken and turkey). Pat off any beads of oil. Let cool, then remove from racks and store airtight in plastic bags or in a jar with a tight-fitting lid.

Keep at cool room temperature or in the refrigerator until ready to use; it keeps indefinitely. But is so good doesn't last long. Makes about 1/2 pound.

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Stuffing:

Sausage Stuffing

1/2 lb. unseasoned pork sausage
1/4 c. grated onion
1/2 c. fine cut celery
1 tbsp. minced parsley
2 tbsp. grated green pepper
1 1/2 c. water
1/2 tsp. pepper
1 tsp. salt
4 c. dry bread cubes
1/2 tsp. sage or poultry seasoning
1/4 c. melted butter

Mix well first 8 ingredients and cook 40-45 minutes. Remove from heat and cool until grease sets. Remove as much of the grease as possible. Add bread cubes, sage, or poultry seasoning, melted butter. Toss to mix well, adding more moisture if necessary.

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Wild Rice Dressing


3 chicken bouillon cubes
1 c. raw wild rice
1 c. chopped celery
1 c. finely chopped onion
1/3 c. butter
1/2 lb. mildly seasoned pork sausage (I use Bob Evans)
1 (4 oz.) can mushrooms, drained
1/4 c. chopped fresh parsley (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/4 tsp. thyme

Wash rice and drain. In a medium sized saucepan dissolve bouillon cubes in boiling water. Add rice. Cover tightly and simmer 30 to 40 minutes. Drain. Saute celery and onion in butter until soft.

Add to rice. Lightly brown sausage in skillet. Drain excess fat. Combine remaining ingredients and sausage, add to rice mixture. Stuff fowl. Dressing may be baked in a covered casserole or loaf pan in oven at 325 degrees for 1 hour. Yield: Five (5) cups or enough for ten (10) pound bird.

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Herbed Bread Stuffing


12 cups slightly dry bread Rye, white, whole wheat, pumpernickle is a great mix
1/3 cup snipped parsley
1/3 cup finely chopped onion
1 tsp finely chopped garlic
1 1/2 tsp. salt
1 tsp. ground sage
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed
1 cup of chicken broth
6 tablespoons of butter, melted

Combine bread, parsley, onion, salt, sage,thyme, and rosemary. Add broth and butter; toss lightly to mix. Use to stuff a 12-pound turkey or bake covered, in a 2-quart casserole at 325º until heated through, about one hour. You can also use a crock pot and cook 1-2 hrs on high before serving

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Lemon Sour Cream Dressing


1/4 cup sour cream
2 tsp lemon rind grated
1/2 tsp salt
1/2 tsp paprika
2 1/2 cup soft bread cubes
2 Tbls butter
1/4 cup onion chopped
1/2 cup celery, diced

Combine in a bowl the sour cream, lemon rind, salt and paprika. Pour over the bread cubes, tossing lightly.
In a frying pan, melt butter  and saute onions and celery until tender. Add to bread cubes and mix well.
Makes 3-4 cups.
Used to stuff any fillets or whole fish, or as a topping for baked fish.

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Buttered Mashed Potatoes - Erika's Favourite


1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)

Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the water and cook until fork tender. Strain water and leave potatoes in hot pot to dry.

Add the butter and sour cream.

Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in the pot. Add more butter, sour cream, or spices to taste.

Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.

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Sweets and Treats:

Tiramasu  (  Italian for PICK ME UP )


1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy or Rum
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with 1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder

Spread ladyfingers on a large baking dish. In a small bowl combine coffee and brandy/ rum. Sprinkle ladyfingers with mixture and set aside. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.

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Cheese Cake


4 (8 oz.) pkgs. Philadelphia cream cheese
7 whole lg. eggs
1/2 c. sour cream
1/4 c. heavy cream
3 tbsp. flour
1 tsp. (pure) vanilla
1 c. white sugar
1 grated rind of lemon peel

Soften cheese by leaving it out at room temperature for 1 1/2 hours. Place cheese in large bowl, beat with electric beater to blend and further soften.

Add sugar, continuing to beat. Add eggs, one at a time. Mix well after each egg. Add sour cream and heavy cream. Add vanilla; mix well. Add flour. Stop beating. Fold in grated peel.

Pour contents in cheesecake springform pan that has prepared graham cracker crust or use a sugar cookie crust.

Tap pan against counter top to level cheesecake. Bake in 250 degree oven about 1 1/2 hours.

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Christians Chewy S’more Brownies

1/2 cup butter
3 oz. unsweetened baking chocolate
1 oz. semi-sweet baking chocolate
1 1/4 cups sugar
1/2 cup pecans or walnuts, chopped
1 teaspoon vanilla
1/2 teaspoon dark rum
3 eggs
1 1/4 cups flour
1/4 teaspoon salt
½ cup small Marshmellows
½ cup chocolate chips/ chunks (left over Easter chocolate is the best)

"Grease bottom of an 8 inch square baking pan.
Melt both chocolates with butter in a medium saucepan stirring over low heat until smooth (about 5 minutes). Remove from heat.
Stir in sugar. Add eggs, one at a time, mixing well after each addition. Mix in flour, salt, vanilla, rum, marshmellows, chocolate chips/ chunks and nuts, stirring only until mixture is smooth and ingredients are combined. Once flour has been added, do not overmix to prevent toughening.
Spread mixture into prepared pan.
Bake for 25 to 35 minutes or until brownies begin to shrink from sides of pan.
Allow to cool before cutting into squares.
Note: if your brownies are dry or tend to be overbaked consistently, reduce the temperature of your oven by 25 degrees.
        Recipe can be doubled by baking twice the amount of all  ingredients in a 13X9 inch pan. Bake for 35 to 40 minutes.

                                                                                                      Print Friendly Version
Caramel Fondue

2 (14 oz.) bags caramels
1 (5 oz.) can Carnation evaporated milk
1 (10.5 oz.) bag miniature marshmallows

"Assorted cut fruit for dipping - ex. apples, pineapple, cherries, bananas, etc.
Melt caramels in a large double boiler, stir frequently.

Stir in milk and marshmallows slowly until completely blended together.
Transfer to fondue pot and serve with cut fruit for dipping.
Toss apples in lemon juice to keep from browning.

Chocolate Delight Fondue

1 c. sugar
3/4 c. unsweetened cocoa
1/3 c. water
1 c. milk
1 (14 oz.) can sweetened condensed milk
1/4 c. butter
1 tsp. vanilla
2 tbsp. liqueur (Creme de Menthe, Grand Marnier, Kahlua, etc)

"Combine sugar and cocoa in heavy 3 quart saucepan, blend in water and stir in both milks and butter. Cook over medium heat, stirring constantly until begins to boil.
Remove from heat, add vanilla and liqueur, pour into fondue pot and use low Sterno flame to prevent scorching.
Makes 3 1/4 cup sauce.

Dippers: Fruit apple, pear, peach, banana, strawberry,
 pineapple chunks, marshmallows or pound cake. Arrange on serving platter.
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  (c) RACKS  All rights reserved. Modified October 2013

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