Recipes Included On This Page Four-Square Gospel Creole Fresh Venison Sausage Fruit Salad by Elki Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Four-Square Gospel Creole Recipe By :The Bubba Gump Shrimp Co. Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds unpeeled medium-size fresh shrimp 1 small onion -- chopped 1 small green pepper -- chopped 1/2 cup chopped celery 2 garlic cloves -- minced 2 tablespoons butter or margarine -- melted 16 ounces canned whole tomatoes -- undrained and chopped -- (1 can) 8 ounces tomato sauce -- (1 can) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/8 teaspoon ground red pepper Hot cooked rice Peel and devein shrimp; set aside. Cook onion, green pepper, celery and garlic in butter in a Dutch oven over medium heat, stirring constantly, until tender. Stir in tomatoes and next 5 ingredients. Cook 15 minutes or until desired consistency, stirring occasionally. Stir in shrimp, and simmer 5 minutes or until shrimp turn pink. Serve shrimp mixture over rice. Yield : 4 to 6 servings This recipe is from "The Bubba Gump Shrimp Co. Cookbook" 1994 Oxmoor House, Inc., Foreword by Winston Groom, ISBN: 0-8487-1479-2 Contributed to the FareShare Gazette by Stacey; 24 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 4g Fat (53.4% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fresh Venison Sausage (10 pounds) Recipe By :Jim Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons salt 1 tablespoon ground white pepper 2 tablespoons rubbed sage 1 tablespoon nutmeg 1 tablespoon thyme 1/4 ounce ground red hot pepper 1 pint ice water 5 pounds venison 5 pounds pork Grind the meat and mix the spices until all in uniform. You can fry fresh or stuff into links Makes 10 pounds. Jim's notes: You can vary the proportions of venison and pork to your individual taste as well as vary the amount of fat in the pork that you add. In fact substituting a good brand of bacon is what I usually do. Wilson's is my personal choice (even better than Petti Jean imho) and if it is quite lean you can then enjoy some wonderful hamburgers from the result. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 397 Calories; 22g Fat (50.6% calories from fat); 47g Protein; 1g Carbohydrate; trace Dietary Fiber; 175mg Cholesterol; 1399mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Fruit Salad by Elki Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 2 eggs 4 tbsp. vinegar 4 tbsp. margarine 4 tbsp. sugar 1 dash salt Fruit: 4 cups grapes 4 cups bananas 2 cans pineapple rings -- (20 oz. each) 3/4 bag miniature marshmallows -- (3/4 to 1) 1 can mandarin oranges Lemon juice to coat fruit Sauce : Beat and cook the sauce ingredients on low heat. Beat large container of whipping cream. Fold in sauce mixture. Mix into fruit. Contributed to the FareShare Gazette by elki756; 5 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 5g Fat (26.3% calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 77mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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