In this issue:

Tuesday's Vegetarian Recipe: *Berry Zingers*
Requests & Replies from Subscribers:  Carolina Roast Venison

To print or save the the ezine OFF-line please click here

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com

*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

Please support/visit our sponsors- they make this service possible.
 

 
* Exported from MasterCook *

Berry Zingers

Recipe By : Real Food for Real People
Serving Size : 6              Preparation Time :0:00
Categories : Beverage                       Dessert
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Blackberries -- fresh or frozen
1/2 cup Splenda -- or Sugar
1/2 cup Whey Protein Powder -- Vanilla
1 cup Orange Juice
4 cups Frozen Yogurt, vanilla -- or Vanilla Ice Cream
2 cups Crushed Ice
Whole Berries for Garnish
Fresh Mint Leaves -- for garnish (optional)

Crush/purée berries and strain through a sieve to yield approximately 2 cups purée. (If
berries are frozen, partially thaw before crushing.) Combine purée with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 3g Fat (11.9% calories from fat); 10g
Protein; 36g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 75mg Sodium.

Exchanges: 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Please support/visit our sponsors- they make this service possible.
 

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Does anyone have the old recipe for Toll House pan cookies? I remember them being very good!
Thanks!

Marilyn

I recently had Elephant Ears at a fair and fell in love! I am hoping you or your subscribers
have a recipe for these. They are to die for!

Bertie

Kaylin,

Please ask your readers for recipes for homemade jerky. My husband is hunting and wants me
to make jerky if he gets something. He likes teriyaki jerky and peppered jerky when we buy it
in the store, but recipes for all kinds are welcome! Thanks!

Peggy

~ Subscriber Responses ~
 

Hi,

Sharran was looking for venison recipes, I am sending several that I have in my personal
cookbook, I hope these help.

Michelle                Rhemak@aol.com

Basic Venison Marinade

1 cup red wine
1 cup vinegar
1/2 cup olive oil or vegetable oil
1 medium onion, chopped
1 tablespoon oregano
1 teaspoon nutmeg
2 cups water
3 tablespoons sugar (optional)
4 tablespoons Lea & Perrin Worcestershire Sauce

Marinade Tips

Reduce the sugar in sauce recipes. Venison's natural flavor is sweeter than other meat,
therefore, sauces developed for beef may be too sweet. Use mild vegetable acid to tenderize.
Vinegar, tomato sauce, and some French dressing sauces are good for tenderizing. Cover the
meat with the marinating sauces. Only marinade in the refrigerator for a maximum of 24 hours.
After marinating longer than 24 hours, the meats tends to get mushy.

I came upon this site outdoorcanada.ca It seems to offer a lot of information on this
subject.

Venison Chili

1/2 pound ground pork sausage
2 pounds venison, cubed
2 medium onions, chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon salt
2 (15 ounce) cans kidney beans
1 quart water
1/8 teaspoon red pepper, if desired
1 teaspoon paprika

In large saucepan, set on simmer, and brown pork sausage and venison. Remove sausage and
venison from saucepan. Sauté onions and bell pepper. Add sausage and venison; then add
remaining ingredients and enough water to cover the meat. Simmer over low heat for 3 to 4
hours, stirring occasionally. Add remaining water as needed. Good served over rice.
Yield: 8 to 10 servings.

Venison Roast

1 venison Roast
3-4 cloves of garlic
salt and pepper
celery salt
flour
onion, sliced
fat pork slices

Make slits in top of roast and place garlic cloves in slits. Season with salt, pepper and
celery salt. Rub roast with flour and place in roasting pan. Or can be fixed in a crock pot
as I do mine. Put pork slices and onion slices on top of the roast (to keep meat from drying
out.) Roast uncovered at 300.* until tender. When I fix it in the crock pot, I make up one
package of onion soup mix and a package of brown gravy mix with 2 cups of water pour into the
crock pot with the roast and cook on high till tender.

Venison Sausage

5 lbs lean venison, ground
2 lbs fat salt pork, ground
5 tsp. sage
4 tsp. salt
4 tsp. black pepper
2 tsp. cayenne pepper
1 small onion, chopped
juice of 1 lemon

Mix ingredients well. Make into patties and fry or store in freezer.

Venison Spaghetti

1 pound ground venison or sausage
1/4 cup olive oil
2 tablespoons minced parsley
1 cup chopped onion
2 cloves garlic, minced
1 (8 ounce) can tomato puree
2 (6 ounce) cans tomato paste
2 tablespoons Worcestershire sauce
Salt and pepper
1 (8 ounce) box spaghetti, cooked
Parmesan cheese

Brown venison in hot oil; add parsley, onions, and garlic. Cook until tender; add remaining
ingredients except spaghetti and cheese. Simmer over low heat for 2 hours. Serve over
spaghetti sprinkled with cheese. Yield: 6 servings.

Venison Stew

This hearty stews is one of the best ways to cook venison.

1 lb. venison steaks, cubed
2 cloves garlic, minced
1 Tbs. olive oil
1 carrot, sliced
2 stalks celery, chopped
2 small potatoes, diced
1 C. frozen corn
1 large apple, cored and diced
1 15 oz. can diced tomatoes, undrained
1 14 oz. can beef broth
1/2 C. dry red wine
1/2 tsp. red pepper flakes
1/2 tsp. thyme
1 Tbs. Worcestershire sauce
1/4 tsp. marjoram
Salt and pepper to taste

Brown venison cubes and garlic in oil. Add carrot and celery and cook for several minutes
until crisp tender. Place venison mixture in a crock-pot on medium/high and add remaining
ingredients. Cook for several hours (at least 4 or 5) until vegetables are tender. If you
cannot or do not want to use venison you can substitute stew beef. When cooking with carrots,
coat them with a little lemon juice to keep the orange color bright. Your dishes will look
more appealing in the end!

Pan Seared Venison Loin with Great Hill Blue Cheese and Cassis Port Demi Glace

Serves 4

4 each 6 ounce venison short loin steaks
1 ounce clarified butter
1 tablespoon minced shallot
1 cup ruby Port
1/4 cup Crème De Cassis
2 tablespoons dried black currants
1 bay leaf
1/4 cup demi glace
6 ounces Great Hill Blue Cheese ( a very creamy Roquefort)
Salt and pepper to taste

Season the venison with with salt and pepper. Over high heat sear the venison in the
clarified butter in an ovenproof sauté pan until browned. Turn over and finish in a 450
degree oven for a few minutes until medium rare. (Pull them a little early, since the fat
content is so low they will carry over more than beef does). Remove venison from the pan and
keep warm. (Use caution, as the pan’s handle will be hot) Remove excess fat and return pan to
medium heat and add shallots. Sauté until translucent and deglaze with Port and Crème de
Cassis. Add the dried currants and bay leaf. Reduce by 1/2. Add demi glace and reduce by 1/3.
Strain and adjust seasoning. Spoon some sauce on a warm plate, slice Venison and fan over
sauce.

Hi Kaylin,

Your reader named Peg needs stew recipes. Here is a basic one.

Shalom, from Spike the Grate                    spikethegrate@hotmail.com

BASIC STEW

oil to coat a fry pan bottom
1 lb beef - (you can use stew meat, cubed leftover roast, slices/cubes of any cut of beef
1 medium onion, diced
4 or 5 medium carrots, peeled and sliced 1/8 inch thick
4 medium potatoes, peeled and cut into 1-inch cubes
handful of corn, peas, green beans - or other small veggies
1 tsp beef bouillon granules, or 1 cube - to 1 cup water (or use canned beef broth)
2 tbsp flour shaken with 1/2 cup water
Kitchen Bouquet

If using uncooked beef, brown your beef in the oil, and let it cook for a short time,
maybe 10 minutes. If using leftover beef, merely warm it in the fry pan. Add the
onions, and stir until translucent. Add water and bouillon (or broth), potatoes,
and carrots. Let that simmer until potatoes are done but not mushy. Add other
veggies - they can be frozen, canned, or leftover. Simmer this stuff a few minutes
until small veggies are hot, and thereby, done.

If you want gravy for your stew, turn up the heat in your fry pan and slowly add the
thick solution of water and flour, stirring constantly. When it thickens, add a couple
of drops of Kitchen Bouquet, for color and seasoning. Add salt and pepper.

You can use the same recipe for other kinds of meats, such as chicken or pork,
substituting chicken bouillon (or broth) for the beef bouillon (or broth). I don't
think it would be good with ham, but I could be mistaken on that.

This is for Sharran, who needs venison recipes.

For grilling: Marinate your venison 4 to 5 hours in your favorite marinade. Then place a
tinfoil dish/pan on the grill and put all the meat and marinade in pan. Grill/cook until the
marinade starts to dry up. The meat will be very tender and tasty, and venison will have lost
all of its wild taste.

Carolina Roast Venison

5 lbs venison roast
water to cover
2 Tbsp vinegar
1 Tbsp salt
to taste black pepper
1/4 cup barbeque sauce, see below
1 onion chopped
water to 1 inch

Barbeque Sauce

1 Tbsp black pepper
1 Tbsp salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter

For sauce: In a sauce pan mix dry ingredients. Add vinegar and water, and mix. Bring to a
full boil and add stick of butter. Continue to cook until butter melts. Remove from heat.
This makes a pint of sauce.

Soak venison in water, vinegar and salt for 4-5 hours. Remove and wipe dry. This is to remove
the gamey taste and tenderize the meat.

Sprinkle lightly with pepper and brush with sauce. Put in covered roasting pan. Add onion and
enough water to come up 1 inch in bottom of pan. Bake in 325* F. oven for first hour; lower
heat to 275* F. for an additional 3 hours. Baste often with sauce and juices from roast.

Cariad                      cariad@rocketmail.com
 

Just an FYI-- I noted in a recipe recently submitted to leave the seeds in hot peppers to
increase heat. I also always thought using the seeds of jalapeños and other hot peppers
increased the heat of the dish. But, I've learned from chef Rick Bayless's show and another
cooking show (can't recall the name now), that it is actually using the "ribs" inside the
pepper that will increase the heat. Trim them off for less heat or leave them in for more
heat. I was really glad to learn that, so I thought I'd pass it on.

K Thompson                            independent-woman@msn.com
 

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory
 

(C)1994-2007, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.