Recipes Included On This Page Sausage Information Sauteed Chicken Breasts with Cherry-Port Sauce Scallop And Vegetable Stir-Fry Smoked Venison Sausage Links Sour Cream Coffee Cake Spinatsuppe (Norwegian Spinach Soup) Swift Spinach Souffle Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sausage Information Recipe By :Info from Martha Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) This isn't exactly a recipe, but I raise goats and usually have 4 - 5 taken to the processor at one time. I try to get all the ground meat in a 'fine grind', not chili grind. I like to use a commercial mix called 'Rio's Rib Rub' on a lot of my heavy cuts of meat and find it works equally well in (pan) sausage too. Otherwise, your main ingredients are poultry seasoning (or just straight sage), oregano, marjoram, and a chili powder plus a little sugar. Experiment by adding celery salt, garlic powder or any of your other favorite herbs and seasonings. (A more Italian sausage by using more oregano and adding basil, more German by using crushed fennel seed, etc.) By the way, I dislike garlic with venison, so make an experimental batch to see if you are going to like it before making a big pan full. I blend the dry ingredients together and make a couple of meat ball size patties to experiment, if I need more salt, less chili powder, etc. Actually, I prefer ground dried jalapenos, but chili powder is easier to find. A lot of commercial sausage makers add cold cooked oatmeal to the meat mix. It actually makes a leaner, and usually tasty link sausage that holds together well. (Figure about 2 cups raw oatmeal, cooked and chilled, to each 2 pounds of meat.) Contributed to the FareShare Gazette by Martha; 2 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Sauteed Chicken Breasts with Cherry-Port Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/2 cup red onion -- chopped 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon black pepper 4 chicken breast halves -- skinless, boneless 1/3 cup port wine 1/4 cup chicken broth 1/4 cup cherry preserves 1/4 teaspoon ground cinnamon 1. Any sweet wine can be substituted for the port. 2. For healthier dish, use fat-free, less-sodium broth. 3. A seedless raspberry jam, or something similar could be substituted for cherry preserves. Heat oil in a large nonstick skillet over medium-high heat. Add onion, curry, and cinnamon; saute 2 minutes. Sprinkle chicken with salt and pepper; add to pan and saute 2 minutes on each side. Add port, broth and preserves, stirring until preserves melt. Cover, reduce heat, and simmer 10 minutes or until done. Source : "Cooking Light Magazine" NOTES : Formatted in MasterCook by Art Guyer Contributed to the FareShare Gazette by Art; 25 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 16g Fat (42.5% calories from fat); 31g Protein; 17g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Scallop And Vegetable Stir-Fry Recipe By :Katherine Grasso: Park Ridge, New Jersey Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons light soy sauce 1 teaspoon cornstarch 2 tablespoons oriental sesame oil 2 tablespoons peanut oil 6 asparagus spears, trimmed, cut into 1-inch pieces 6 mushrooms, sliced 3 green onions, sliced 1 carrot, peeled, sliced 1/2 red bell pepper, cut into matchstick-size strips 1 zucchini, sliced 3 large garlic cloves, finely chopped 2 teaspoons minced fresh ginger 1/2 pound bay scallops Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately. Bon Appétit, October 1991 Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 18 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 14g Fat (55.5% calories from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 1090mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
	* Exported from MasterCook * Smoked Venison Sausage Links Recipe By :The Hunters Guide and cookbook by Gene L. Skramstad Serving Size : 28 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds venison -- (4.5 kg) 2 pounds pork fat back -- (900 g) 2 pounds pork butt -- (900 g) 9 tablespoons salt -- (135 mL) 1 1/2 teaspoons white pepper -- (7 mL) 1 1/2 teaspoons ginger -- (7 mL) 3 tablespoons brown sugar -- (45 mL) 5 teaspoons nutmeg -- (25 mL) 4 teaspoons sage -- (20 mL) 1 teaspoon saltpeter -- (5 mL) Cut venison and pork into cubes. Mix spices and sprinkle over the meat, mixing so that each piece is coated with seasoning. Refrigerate overnight. Remove from the refrigerator and grind through a 3/16 (5mm) grinder plate. Add 3 cups of ice cold water, mix well and stuff into lamb casings. Twist the casing every 3 inches (7.5 cm) to make links. Hang at room temperature for 2 to 3 hours or until dry on the outside. Place in a smoker and set the temperature at about 140F (60C); open the drafts and let the air circulate through for about 30 minutes or until dry on the surface. Raise the temperature to 160F (about 71C) and close the dampers about half way. Apply a heavy hickory smudge for about 6 hours. Raise the temperature to 170F (77C) and hold until the internal temperature reaches 155F (about 69C). Remove from the smoker and shower with cold water until the internal temperature is about 110 to 115F (43 to 47C). Hang in a cool place for 24 hours before using. From The Hunters Guide and cookbook by Gene L. Skramstad; 1983; Kalispell, Montana 59901; ISBN 0-87970-160-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 4g Fat (19.2% calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 2139mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sour Cream Coffee Cake Recipe By :First Baptist Church Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Duncan Hines white cake mix 1 box instant vanilla pie filling 1 cup sour cream 1/2 cup oil 1/4 cup milk 4 eggs 1/4 cup sugar 1/2 cup nuts 2 tbsp. cinnamon Put the cake mix, pie filling, sour cream, oil, milk and eggs into mixing bowl together and beat for 7 minutes on high speed. Now mix together: sugar, nuts and cinnamon. Pour half of batter into a well greased and floured tube pan. Then sprinkle half of the nut mixture on top of the batter and swirl. Pour the remaining batter on top of this and again sprinkle the rest of the nut mixture over it. Bake at 350 for 60 minutes. From the First Baptist Church Cookbook in Sylva, North Carolina Contributed to the FareShare Gazette by elki756; 5 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 14g Fat (78.4% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spinatsuppe (Norwegian Spinach Soup) Recipe By :The Cooking of Scandinavia; Time Life Foods of the World Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh spinach -- (900 g) or 2 packages frozen chopped spinach 2 quarts chicken stock -- (2 Liters) fresh or canned 3 tablespoons butter -- (45 mL) 2 tablespoons flour -- (30 mL) 1 teaspoon salt -- (5 mL) 1/4 teaspoon white pepper -- (1 mL) 1/8 teaspoon nutmeg -- (.5 mL) [about 1 good pinch] 2 hard-boiled eggs -- sliced Wash the fresh spinach thoroughly under cold running water to remove any sand. Drain the spinach then chop it coarsely. If using frozen spinach, thoroughly defrost and drain it. Bring the chicken stock to a boil in a large saucepan and add the spinach. Simmer uncovered about 6 to 8 minutes, then pour into a sieve set over a large bowl. Press down hard on the spinach with the back of a wooden spoon to extract all of its juices. Set the liquid aside in the bowl and chop the cooked spinach very fine. Melt the butter in the saucepan. When the foam subsides, remove the pan from the heat and stir in the flour. With a wire whisk, beat the hot stock into this white roux a little at a time. Return the saucepan to the heat and, stirring it constantly, bring it to a boil. Add the spinach. Season the soup with salt, pepper and nutmeg. Half cover the pan and simmer the soup over low heat about 5 minutes longer, stirring occasionally. Garnish each serving of soup with a few slices of hard-boiled egg. On festive occasions, such as Easter, spinatsuppe is often served with a stuffed egg half floating in each soup bowl. To make these, remove the yolks from 2 or 3 hard-boiled eggs (depending on how many people you plan to serve). Mash them to a paste with about 1 to 2 teaspoons of softened butter. Roll the mixture into little balls and nestle 2 or 3 into each halved egg white. From The Cooking of Scandinavia; Time Life Foods of the World; 1968. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 12g Fat (52.9% calories from fat); 12g Protein; 13g Carbohydrate; 6g Dietary Fiber; 129mg Cholesterol; 5126mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Swift Spinach Souffle Recipe By :Sarah Fritschner - Fast Lane Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen chopped spinach -- thawed [1 package] OR 1 cup cooked fresh spinach 1 1/2 cups milk 3 eggs 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup shredded sharp cheddar cheese -- (about 4 ounces) 1 cup fresh bread crumbs -- or dried or cracker crumbs Heat oven to 350 F. Butter and 8-9 inch square baking dish. Squeeze excess liquid from spinach. Combine spinach, milk, eggs, salt, cayenne, 1/2 cup cheese and 1/2 cup cracker crumbs in a blender or bowl. Blend 1 minute or beat until completely mixed and slightly whipped-looking. Pour into a greased 8x8" baking dish ( or similar size). Mix remaining cheese and crumbs and sprinkle over the top of the dish. Bake 30-40 minutes, until the casserole is bubbling and brown. Source : "Lansing State Journal 11-5-2001" S(MC formatting by): "bobbi744@home.com" Yield : "4 to 6 servings" Serving Ideas : Serve with baked potatoes for a vegetarian meal or with baked squash and baked chicken. NOTES : This swift spinach souffle can be assembled quickly and baked in the oven. Contributed to the FareShare Gazette by Bobbie; 7 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 11g Fat (54.6% calories from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 428mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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