Monday, December 20, 2010

Pressure Cooker Venison Roast

Fantastic Quick Great Tasting Roast.

Season the roast with oregano, thyme, salt, pepper, garlic powder, onion powder and Rosemary,
Cut up and brown an onion and the roast in olive oil,
Use one packet of Lipton's dry onion soup and 2 cups of water

Bring the pressure cooker up to full power for 30 minutes and let it cool off on it's on.
Add potatoes, veggies, bring to full power for 3 minutes and cool on own.
Fantastic Meal in no time at all.

Venison takes less time to cook than beef so be careful when timing the cooking. Better to do less time and check.

Monday, December 13, 2010

Guilt-Free Coconut Macaroons

by Crown Hill Curves

1 1/3 c flake unsweetened coconut
1/3 c Splenda
2 T almond flour
1/8 tsp salt
2 egg whites, beaten but not whipped
1/2 t almond extract (or whatever flavor your desire)

In a large bowl combine coconut, Splenda, flour, and salt.
Stir in egg whites and almond extract, mixing well.
Drop by teaspoonfulls onto lightly greased baking sheets.
Bake at 325 degrees for 20-25 minutes until edges of cookies are golden brown.
Do NOT overbake-they burn easily!
Remove from baking sheets immediately.
Store in an airtight container.

Makes 8 cookies
Nutrition per cookie-57 calories, 2.2 g carbs, 1.5 g protein, >1 g fiber.

Friday, December 10, 2010

Marinated Mushrooms
Source: Denise Gifford
Yield: appetizer offering

1 lb button mushrooms
1 cup olive oil
1/3 cup vinegar
4 cloves garlic, crushed
1 tsp dry mustard
1 tsp salt
½ tsp pepper

1.Clean mushrooms (wipe with damp cloth). Remove stems.Depending on the size, you may want to cut in half so they are pop-in-your-mouth-bite-size.
2.Combine oil, vinegar, garlic, mustard, salt and pepper in a medium bowl. Mix well.
3.Add mushrooms.
4.Marinate for several hours (or overnight).
5.Drain (I didn’t) and serve with toothpicks.

Tamari Cashews
Ingredients:1 tablespoon canola or sunflower oil
1 pound broken cashews
2 tablespoons soy sauce

1.Preheat the oven to 35df. Pour the oil into a baking dish and add the nuts, turning them in the oil. Roast in the oven, for about 15minutes, turning occasionally, until golden.
2.Remove the baking dish from the oven and sprinkle the soy sauce over the nuts, turning and coating them.
3.Return to the oven for an additional 5 minutes.
4.Cool and store in a sealable container.

Smiley Face Shrimp
The Bubba Gump Shrimp Co. Cookbook
Yield: 25 appetizer servings

3 quarts water1 large lemon, sliced4 pounds unpeeled large fresh shrimp
(for the above, I cheat and use 31-40 count cooked, tail-on frozen shrimp and just thaw it and peel off the tail!)
2 cups vegetable oil
¼ cup hot sauce
1 tablespoon minced garlic1 tablespoon olive oil
1-1/2 tsp salt
1-1/2 tsp Old Bay seasoning
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
(12/27/2008 use about 1-1/2 tbsp Italian seasoning for these
three of basil, oregano, & thyme)
1-1/2 tsp dried thyme
1-1/2 tsp minced fresh parsley (12/27/2008 use 2 tbsp)

Bring water and lemon to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water (these steps are only used if you follow the recipe for fresh shrimp rather than my cheater method!) Chill. Peel and devein shrimp. Place shrimp in a large shallow dish.
Combine vegetable oil and remaining ingredients; stir well, and pour over shrimp. Cover and chill at least 8 hours. Drain before serving (no way!! It would be a waste of good dipping sauce!!).
Serve with sliced baguette (to dip in sauce).

Stuffed Mushrooms
Wonderful appetizer – guaranteed winner!

1 pound of large, stuffing mushrooms (caps approx 1-1/2 inches across)
3 tablespoons butter
½ cup onion, finely chopped
¾ cup gluten-free bread crumbs (pulse bits of gluten-free bread in food processor to acquire)
½ teaspoon salt
2 cloves garlic, minced freshly ground pepper to taste
1 teaspoon Italian seasoning
¼ cup cream (half-and-half)
¼ cup finely grated Parmesan cheese
2 tablespoons chopped parsley

1.Clean the mushrooms and gently pull the stem from each cap, setting the caps aside.
2.Chop the mushroom stems and set aside. Heat butter in a skillet over medium heat. Add the onion and garlic and cook for 1 minute.Add the chopped stems and cook for an additional 2 to 3 minutes. Stir in the bread crumbs, salt, pepper, and Italian seasoning, and continue to cook for 1 minute more. Remove from heat and stir in cream and grated cheese.
3.Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5 to 7 minutes or until the tops are browned and caps have softened and are slightly juicy.
4.Sprinkle the tops with chopped parsley and serve hot or warm.

Getting Ready For the Holidays


Holiday Stuffed Mushrooms
by S/V Hoptoad
mushroom with stem taken out - save stems
stove top stuffing
ground pork sausage
- cook stove top, pork, and cut up mushroom stems together
- Stuff mushrooms with mixture
- drizzle with olive oil (optional)
- bake just to warm up
Bit hit at a Christmas party recently. Taste like Turkey dinner without all of the fuss of a turkey!

Cream Cheese and Shrimp
Room temperature cream cheese
can of shrimp over the cream cheese
cocktail sauce over shrimp
sprinkle shredded cheese on top
Serve with crackers or celery

Crescent rolls and little smokies
Roll out rolls and cut in half so you have 2 wedges from one.
Wrap dough around little smoky sausages.
Bake as directed on crescent roll package.

Philly cream cheese, smoked salmon (or fresh cooked), capers, fine minced red onion (or shallots or regular) spread on baguette bread or crackers...
Bring cream cheese to room temp, flake salmon, a tablespoon or so of capers,less than half a minced onion...mix it up.

by S/V Marcy
  1. Cream cheese with cocktail sauce and shrimp on top with wheat thin crackers
  2. Refried beans with cheddar cheese melted on top and chips or
  3. 5 layer dip..with refried beans, sour cream, salsa, green onions and cheddar cheese-serve with corn chips or crackers
  4. Celery with cream cheese
  5. Veggies and dip
  6. Smoked salmon, cream cheese, diced red onion and capers with crackers.

Ham Rolls

Deli ham cut thin, spread cream cheese then roll a dill pickle, slice the ham-dill pickle and serve with toothpicks

Meat Balls in BBQ- or little smokies

Bag of meatballs in BBQ sauce, warm, serve with toothpicks

Saturday, December 4, 2010

Venison Burger Patties

16 cups packed raw ground venison
9 eggs
2 cups Italian Bread Crumbs
1 1/2 T Lawry Seasoning Salt
1 tsp. Garlic powder
1 T black pepper

Blend and put 1/2 c. mix into patty press (1/4#)

From S/F New Venture