Recipes

From Lnscommunityradio

Contents 1 Bean Salad 2 Red Cabbage Salad 3 Chunky Apple Salad 4 Salmon Salad 5 Shrimp and Rice Salad 6 Crab Salad 7 Baked Cod Tongues 8 Crunchy Tuna Salad 9 Moosemeat Soup 10 Ham Bean Soup 11 Salmon Soup 12 Crab Bisque 13 Beef/Chicken and Vegetable Soup 14 Corn and potato chowder 15 Elk Steak in Wine 16 Sweet and Sour Deer Ribs 17 Braised Caribou 18 Moose Pot Pie 19 Patridge Pie 20 Rabbit Stew With Dumplings 21 Crab Bites 22 Crab Cakes 23 Lobster Bisque 24 Sugar Pie 25 Mashed Potato Candy 26 Hot and hearty chili

[edit] Bean Salad

INGREDIENTS

1 can kidney beans, 1 can yellow beans, 1 can green beens, 1 small green pepper, 1 small onion, Salt and pepper to taste, 2/3 cup vinegar, 1/3 cup salad oil, 1/2 or 3/4 cup white sugar

DIRECTIONS

Drain beans. Mix with chopped pepper and onion. Add salt and pepper to taste. Blend all together and let stand for 24 hours or longer.

[edit] Red Cabbage Salad

INGREDIENTS

1/2 head (med.) red cabbage, chopped or shredded finely, 2-3 medium apples, grated, 1 onion, chopped, 1/2 cup raisins, 1/2 cup walnuts

Low calorie salad dressing:

1 tbsp. apple cider vinegar, Salt and pepper to taste

Mix all ingredients well and let stand in the refrigerator for 1 hour before serving.

[edit] Chunky Apple Salad

INGREDIENTS

1/2 cup miracle whip salad dressing, 1/4 tsp. ground cinnamon, 3 cups red and green apples, unpeeled and cubed, 1 cup celery, thinly sliced, 1 cup halved seedless red grapes, 2 tbsp. chopped walnuts

DIRECTIONS

Mix all ingredients except walnuts, refrigerate. Just before serving sprinkle with walnuts. Serves 8 people

[edit] Salmon Salad

INGREDIENTS

2 cups cooked and flaked salmon, 3 hard-boiled eggs, chopped, 1/2 cup diced cheese, 3 medium tomatoes, diced, 1 1/2 cups cooked macaroni, 1/4 cup diced sweet pickle juice, 1/2 cup diced celery, Salt and pepper to taste, 3/4 cup mayonnaise

DIRECTIONS

Combine all ingredients in a large bowl and stir gently, mixing well. Chill and serve on crisp salad greens.

[edit] Shrimp and Rice Salad

INGREDIENTS

1 cup cooked shrimp, crab-meat or lobster, 3 cups cooked, cooled rice, 1/4 cup diced celery, 1/4 cup sliced olives, 1/4 cup chopped green pepper, 1/4 cup minced onion, 3 tbsp. mayonnaise, 2 tomatoes, cut in wedges, 1/2 cup french dressing, 1 lemon, cut in wedges, Lettuce, Salt and pepper

DIRECTIONS

In a large bowl, combine the shrimp, rice, celery, olives, green pepper and onion. cover and chill. Just before serving, add salt and pepper, mayonnaise, toss together lightly and place in a nest of fresh lettuce. Garnish with tomato wedges and serve with French dressing and lemons.

[edit] Crab Salad

INGREDIENTS

1 lb. crabmeat, 2 tbsp. chopped onions, 2 cups chopped lettuce, 1 cup chopped celery, 1/2 green pepper, chopped, 4 large radishes, 1/4 tsp. salt, Dash of pepper

DIRECTIONS

Combine together all of the above ingredients and serve with Italian salad dressing.

[edit] Baked Cod Tongues

INGREDIENTS

2 punds cod tongues, 1 cup milk, 2 tsp. salt, 1 cup biscuit (or breadcrumbs)

DIRECTIONS

preheat oven to 450 degrees F. Wipe cod tongues with damp cloth. Soak cod tongues in milk (in which salt has been dissolved) for about 10 minutes, drain and roll in breadcrumbs. Place on a greased baking sheet and bake at 450 degrees.

[edit] Crunchy Tuna Salad

INGREDIENTS

1 cup canned tuna or salmon, 1/4 cup mayonnaise, 2 tbsp. diced sweet pickle, 1 tbsp. pickle juice, 1/2 cup sliced celery, 1/2 chilled cooked or canned peas, 1 cup coarsely crushed corn flakes or potato chips, Salad greens

DIRECTIONS

Toss mayonnaise with pickle, pickle juice, tuna, celery, peas. Add chips. Serve at once on greens. Serve 4.

[edit] Moosemeat Soup

INGREDIENTS

2 lbs. mouse stew meat, 2 tbsp. salt, 1 1/2 quarts cold water, 5 carrots, cubed, 1 bunch celery, cubed, 2 cups tomatoes, 2 medium potatoes, cubed, 2 onions, cubed, 1/2 tsp. leaf, Salt and pepper

DIRECTIONS

Trim as much fat from meat as possible. Soak meat in salted cold water for several hours, then drain. Place meat in large pot and cover with cold water. bring to a boil, then simmer slowly for 2 hours, skimming occasionally. Remove from heat and let the broth stand overnight in a cool place. Next day remove the congealed fat from the surface, then add vegetables, savory and bay leaf, bring to a boil and simmer for 1 1/2 - hours. Season to taste with salt and pepper. Remove bay salt and pepper. Remove bay leaf before serving.

[edit] Ham Bean Soup

INGREDIENTS

1 ham bone or bacon butt, 1 cup dried beans, 1/2 tsp. oregano, 2 cups potatoes, cubed, 1 onion, 1 cup celery. chopped, 1 cup diced carrots, 1 cup diced turnip, 1/4 clove garlic, 1/2 tsp. pepper, 1/2 tsp. salt

DIRECTIONS

Place ham in 2 quarts water, onion, salt, pepper, garlic, beans, celery and oregano. Simmer 1 1/2 hours. Add remaining vegetables. Cover 25 to 30 minutes over medium heat. Good with Dough Boys (Dumplings)

[edit] Salmon Soup

INGREDIENTS

1 lb. salmon meat, flaked, 1 cup cubed potatoes, 1 cup chopped celery, 1/2 tsp. salt, Dash of pepper, 2 tbsp. butter, 2 tbsp. flour, 1 cup evaporated milk, 1 cup water, 1 chicken bouillon cube, 2 tbsp. finely chopped onion

DIRECTIONS

Place 4 cups water in a saucepan and bring to a boil. Add the vegetables, salt and pepper and simmer covered until tender. Add the salmon and simmer until cooked. Pour mixture into a food processor or blender and puree. In a pan, melt the butter and blend in the flour. Slowly stir in the milk and water, add the bouillon and oniion and cook until smooth and thickened. Add the salmon mixture and heat to serve.

[edit] Crab Bisque

INGREDIENTS

1 can cream of mushroom soup, 1 can cream of asparagus soup, 1 1/2 soup cans of milk, 1 cup light cream, 1 cup (6 1/2- 7 1/2 oz. can) of crab meat, drained and flaked, 1/4 cup Sherry

DIRECTIONS

Blend soups. Stir in milk and cream. Heat just to boiling. Add crab meat and heat through. Add sherry just before serving, float butter on top. Serves 6 to 8.

[edit] Beef/Chicken and Vegetable Soup

INGREDIENTS

10 cups cold water, 1 1/2 cups celery, 1/2 small turnip, 1 beef bone (or 10-15 pieces beef), 2 carrots, 20 oz. tomato juice (or 2 tbsp. soup beef base), 1 small piece salt beef, optional, 1/2 cup vermicelle or others in same line, or 1/2 cup rice )or barley, 2 onions

DIRECTIONS

Boil all ingredients except vermicelle, rice, tomato juice and soup beef base. When cooked add vermicelle, rice, tomato juice and soup beef base, whatever you want to use. You may use salt and pepper to taste.

[edit] Corn and potato chowder

INGREDIENTS

1 1/2 cups raw potatoes, peeled and cubed, 1 cup boiling water, 1/4 tsp. salt, 1/2 cup celery, chopped (with tops) 3 tbsp. butter, 1 1/2 tbsp. flour, 2 cups milk, 1-14oz. can cream-style corn, Salt and pepper

DIRECTIONS

Cook potatoes in salted water for 8 to 10 minutes. drain reserving potatoe stock, mean-while in a 2 quart saucepan add onion and celery to melted butter and cook covered over low heat until celery is done, about 5 minutes. Remove from heart and add flour, cook until bubbly. Stir in potato stock and milk, bring to a boil stirring constantly. Boil 1 minute, stir in corn and potatoes, salt and pepper. makes 6

[edit] Elk Steak in Wine

INGREDIENTS

3 lbs. boneless elk steak 1/4 cup flour, 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 cup butter, 3 onions, sliced or 3 tbsp. onion flakes, 1 green pepper sliced or 2 tbsp. red and green pepper flakes, 1 cup canned mushrooms, drained, 1/2 cup butter, 2 cups canned tomatoes, 1/2 cup red cooking wine or Burgundy

DIRECTIONS

Trim fat from steak and wipe well with damp cloth. Dredge steaks in seasoned flour. Melt butter in heavy fry pan, add steak and saute until lightly browned on both sides. Remove steak and keep warm. Melt remainder of butter in fry pan, add onions, pepper and mushrooms and cook at low heat until onions are translucent. Add canned tomatoes. Return steaks to the sauce in the fry pan, cover and simmer for 15 minutes, or until steaks are tender, stirring occasionally. Add wine and simmer another 2 or 3 minutes. Serve hot. Serves 6

[edit] Sweet and Sour Deer Ribs

INGREDIENTS

3 lbs. deer ribs, trimmedand cut in 2-inch lenghts, 3 tbsp. melted fat, 2 cups tomato juice, 1 tsp. salt, 1/2 tsp. dry mustard, 1/4 tsp. or more, black pepper, 3 tbsp. brown sugar, 1/2 cup white vinegar, 3 medium whole onions, 3 tbsp. flour, 1/2 cup cold water

DIRECTIONS

Soak ribs in salted water overnight. Then drain well. Melt fat in heavy fry pan on top of stove. Add ribs and brown well on all sides. Transfer ribs to a roaster. Mix tomato juice, salt, mustard, pepper, brown sugar and vinegar and pour over ribs in the roaster. Roast in a hot oven at 400 degrees F for 15 minutes, turning ribs ocassionally. When meat is tender, transfer the ribs to a serving dish. Thiken the sauce with a paste made from flour and water and cook a few minutes more on top of the stove, stirring constantly. Pour sauce over the ribs in the serving dish. Serve with hot rice. Serves 6.

[edit] Braised Caribou

INGREDIENTS

1-3 lb. roast of caribou, 2 thick slices salt pork or thick sliced bacon, 3 tbsp. cooking fat, 1 tsp. salt, 1/4 tsp. pepper, 1 cup hot water, 1 tbsp. lemon juice (or vinegar), 2 tbsp. dried onion flakes

DIRECTIONS

Trim all fat off the roast, and wipe well with a clean damp cloth. Lard the caribou meat as follows: Cut the salt pork or bacon into 1/4-inch strips and chill thoroughly. Pierce the caribou meat with a sharp narrow knife or a skewer at 2-inch intervals and push the chilled strips of salt pork or bacon into the holes. Rub the outside of the roast with cooking fat, then sprinkle with salt and pepper. Brown the roast on all sides in a heavy pot on top of the stove. Add the hot water, lemon juice or vinegar and the dried onion flakes. Cover. Cook at low heat for about 2 hours either on top of the stove or in a 325 degree F oven. Serve very hot. Serves 4-6

[edit] Moose Pot Pie

INGREDIENTS

2 lbs. moose meat, 1/2 cup flour, 2 tsp. salt, Fat pork, 4 cups water, 6 carrots, 2 onions, 1 small turnip, 3 parsnips, 6 potatoes

DIRECTIONS

Cut moose into small cubes, roll into 1.2 cup flour and 2 teaspoons salt until meat is well coasted. Place in a dutch oven with a little fat pork and brown sugar. Then add 4 cups of water and skimmer for 2 hours. Add onions and vegetables leaving potatoes for the last. Cook for 25 minutes or until vegetables are done. Cover with pastry and bake for 15 minutes in a 425 degree F oven.

[edit] Patridge Pie

INGREDIENTS

3 medium size patridges prepared and halved, Salt and pepper, 1/8 cup minced parsley, 1/4 tsp. sage, 1 medium onion chopped, 1 whole clove, 1/8 lb. diced salt salt pork, 1 tbsp. flour, 1 tbsp. butter, 1 cup diced potatoes, Pastry for 2-crust casserole

DIRECTIONS

Put the birds in 1 pint of water and bring to boiling point. Remove the scum, add salt, pepper, parsley, sage, onion, clove and salt pork. Simmer until tender, being careful to keep the birds covered with water. When the birds are done, thincken the liquid with the flour and let the gravy come to boil. Add the butter, remove from the fire and cool. Prepare your favorite pastry and put around the sides of a greased casserole, lay in some of the birds, then some potatoes. repeat until the dish is full. Pour in the gravy, put on the top pastry, make hole in centre, and bake in hot oven 425 degrees F to 450 degrees F for 35 to 40 minutes until done.

[edit] Rabbit Stew With Dumplings

INGREDIENTS

1 rabbit, 1 1/2 tsp. salt, 1 1/2 cups diced potatoes, 1 cup diced carrots, 1 medium onion, chopped, 1 tbsp. fresh or diced parsley, 1 tsp. salt, 1/4 tsp. pepper, 3 tbsp. flour, 3/4 cup cold water

DIRECTIONS

Skin and clean rabbit, wash thoroughly and cut into serving pieces. Put rabbitt into a pan large enough to hold the pieces without crowding. Add salt and enough cold water to cover the rabbit. Cover pan, bring to a boil, then reduce heat and cook over low heat about 1 hour or until the meat is tender.

Strain the broth and set aside. With a sharp knife cut the rabbitt meat from the bones and return the meat to the broth. Add diced vegetables and seasonings to the broth. Simmer over low heat until vegetables are tender.

Mix flour into a paste witht he cold water and add to the stew, stirring constantly to prevent lumping.

Make dumplings as follows: Sift 3/4 cup of flour with 2 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 egg slightly and add 1/3 milk. Add egg and milk to the dry ingredients stirring just enough to moisten them. Drop dumpling mixture by spoonfuls on top of the boiling stew, spacing them so they will not run together during cooking. Place heavy lid on top and cook for 15 minutes without lifting the lid. Serves 8

[edit] Crab Bites

INGREDIENTS

1 (6 ounce) can crab meat, drained, 2 (8 ounce) packages cream cheese, softened, 1 teaspoon dried dill weed, 1/8 teaspoon garlic, minced, 2 teaspoons dried parsley, 1 (2.1 ounce) package mini phyllo tart shells, 3/8 cup cocktail sauce

DIRECTIONS

In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well. Spoon the mixture into thawed shells. Spoon cocktail sauce on some or all of the shells (if desired). Keep the crab shells refrigerated until serving.

[edit] Crab Cakes

INGREDIENTS

2 tablespoons olive oil, 6 green onions, chopped, 3/8 cup olive oil, 1 (6 ounce) can canned crabmeat, drained, 1 egg, 1 tablespoon mayonnaise, 1 teaspoon dry mustard, 8 ounces buttery round crackers, crushed, 1/2 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1/4 teaspoon Old Bay Seasoning TM, salt to taste, ground black pepper to taste, 1 cup dry bread crumbs

DIRECTIONS

Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

[edit] Lobster Bisque

INGREDIENTS

1 cup chicken broth, 2 medium slices onion, 2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups milk, 1/2 teaspoon salt, 1 pound cooked and cubed lobster meat, 1/2 teaspoon Worcestershire sauce, 1 pinch ground cayenne pepper

DIRECTIONS

In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

[edit] Sugar Pie

INGREDIENTS

1 cup brown sugar, 1/2 cup white sugar, 1 teaspoon all-purpose flour, 2 eggs, 2 tablespoons milk, 1 teaspoon vanilla extract, 1/2 cup melted butter

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C.) In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust. Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

[edit] Mashed Potato Candy

INGREDIENTS

2 baking potatoes, peeled and cubed, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 2 pounds confectioners' sugar, 1 pound chocolate confectioners' coating, 1 cup flaked coconut

DIRECTIONS

Place potatoes in a medium saucepan with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are soft. Drain and mash. In a large bowl, combine 1 cup mashed potatoes, salt and vanilla until smooth. Sift confectioners' sugar over potato mixture a cup at a time. Stir into potatoes. Mixture will liquefy at first when sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it, adding more sugar if necessary, or not using the whole amount if mixture is very stiff. Cover with a damp cloth and chill until mixture holds its shape when formed into a small (1/2 inch) ball. Form potato mixture into 1/2 inch balls. Melt confectioners' coating in a double boiler or in a small saucepan over low heat. Dip balls in melted chocolate, then roll in coconut. Let cool completely. Store in an airtight container.

[edit] Hot and hearty chili

INGREDIENTS

· 2 pounds of ground beef, · 1 1/2 cups chopped onion, · 1 cup chopped green bell pepper, · 1 cup diced fresh mushrooms, · 4 tablespoons chili powder, · 1 1/2 cloves garlic, minced, · 2 bay leaves, · 1 teaspoon ground cumin, · 5 teaspoons finely chopped jalapeno chile peppers, · 2 (29 ounce) cans diced tomatoes, · 2 (15 ounce) cans tomato sauce, · 2 (16 ounce) cans chili beans, undrained, · 1 (16 ounce) can chick peas, · salt and pepper to taste

DIRECTIONS

1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.

2. Add the chili powder, garlic, bay leaf, cumin, chile peppers, mushrooms, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and chick peas, then heat through.