Livro De Receitas Cocina The Best Food

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THE BEST FOOD RECIPES

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Deeply score the chicken with a sharp knife.

Add all the ingredients together in a bowl and mix well together.

Add the chicken to the mixture and let marinade for 4 or 5 hours, or leave overnight.

Place the marinated chicken on a tray and place under a preheated very hot grill. Cook forapprox. 30-40 minutes, turning once. The chicken is cooked when the juices run clear from thethickest part of the chicken when pierced with a skewer.

Serve with a fresh green salad, lemon and a mint yoghurt dip.

4 Chicken Legs and Breasts (Skinned)

1/2 Tablespoon ·Tandoori Paste

1 Teaspoon ·Kashmiri Massalla

1 teaspoon ·Garam Massalla

1 tablespoon Lemon Juice

2 Teaspoons Mint Sauce

1 Crushed Garlic Clove

250ml Natural Yoghurt

Finely Chopped ·Coriander Leave

Finely Chopped Chilli (Optional)

(Serves 4 as a Starter)

TANDOORI CHICKEN

Preparation

Ingredients

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CHICKEN WITH GARLIC & GINGER

Ingredients

Pkg.chicken legs (to suit your size family)LaChoy Soy Saucechopped garlic (in a jar)ground ginger

Preparation

12-24 hrs ahead of time marinate chicken as follows:Put chicken in container. In small bowl put 1 1/2 teaspoons of garlic and 1 small bottle of soysauce (what I use for 8-10 legs) stir and pour over the chicken. Sprinkle ginger over legs. Halfway thru (6-12 hrs.) turn legs and sprinkle with ginger.Preheat oven to 425. Line cookie sheet with tin foil. Cook for 15 minutes then turn oven to 350and finish cooking (approx.40 min).

Per serving

serve this with macaroni salad.

CELEBRITY CHICKEN

Ingredients

6 chicken pieces1 pkg onion soup mix (in box)1/2 cup ketchup1/2 cup brown sugar1/4 cup water

Preparation

Arrange chicken pieces in a casserole dish or roaster. Mix all ingredents together andpour over chicken. Cover and cook at 375. for about 1 hour. double the sauce amount if you likelots.Very Tasty.

Per serving

Enjoysweetsue41

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CHICKEN AND RICE

Ingredients

Chicken legs or thighs or breast or all(no jokes!)2 cups minute rice1 can cream of mushroom1 can cream of celery1 packet of Lipton on soup dry

Preparation

1. Set oven on 3252. Put cream of mushroom and cream of celery in sauce pan (DO NOT ADD WATER ORMILK)and blend tell warm.3. Pour that in cake pan (9inches by 13inches.)4. Pour Dry rice on top of that and stir together and spread evenly on bottom of pan.5. Set chicken on top. so it doesn’t over lap.6. sprinkle Lipton Onion soup all over the top of everything,7. cover with foil8. cook for ONE HOUR

Per serving

You will love this recipe, the prep time is fast and all you have to do is make a veggiewhen it is done!!!!

RANCH CHICKEN

Ingredients

4-boneless,skinless chicken breast halves1/4-cup ranch dressing1/3-cup seasoned dry bread crumbs2-tablespoons olive or vegetable oil

Preparation

Dip chicken into dressing,then coat with bread crumbs.Heat oil in 10inch skillet over medium heat..Cook chicken in oil 12-15 minutes,turning once,untiloutside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Per serving

Serves 4 people

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1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoonsalt 1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlicminced fine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white winevinegar or a combination of the two. 1 tablespoon olive oil

Preparations

Make the seasoning paste:

Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat untilthey just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a fewminutes. After cooling, grind to powder using either a coffee grinder or a mortar & pestle orthe back of a heavy pan against a cutting board. In a small bowl mix all seasoning ingredientstogether into a thick paste.And finally:

Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste allover the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in thefridge.

Grill the chicken directly on the grid starting with what used to be the skin side up at325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, aboutanother 10 to 20 minutes.

Per serving

Serves four with some types of salad

GRILLED PASTE CHICKEN

Ingredients

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BRANT’S BRINED BEER- BUTT BIRD

Ingredients:

1 roaster chicken

Brine 2 quarts water 1/2 cup salt 1/2 cup honey 1/4 cup of red wine vinegar 2 teaspoons ground cinnamon 3 or so whole bay leaves

Dry Rub Equal parts paprika and dark brown sugar Mix in whole basil to taste Add a little cayenne pepper

Beer-Butt Mixture Mostly beer Some red wine vinegar Even less Worcestershire sauce

Preparation

Leave chicken in refrigerator while preparing the brine mixture. Combine brine ingredients and bring to a boil over high heat. Remove from heat and stir down any foam. Chill the mixture (warm water may spoil the chicken???). Clear chicken cavity and wash. Place chicken in brine mixture, breasts facing down. Add water to cover the chicken and stir.

Cover and refrigerate for 12 hours. Discard brine mixture. Rinse chicken thoroughly and pat dry with paper towel.Apply dry rub between skin and meat By starting at the bottom of the front of the chicken, theskin can by gently separated from the breasts. Try not to tear the skin. For a prettier finished chicken, wipe off any dry rub on the outside of the skin, and lightly rub theskin with butter. Wrap tightly in plastic wrap, place in a plastic bag, and refrigerate for 24 hours. Bring Egg to 275 degrees. In a chicken sitter, combine the beer-butt mixture ingredients. Do not overfill. Set sitter on a drip pan, and set the chicken on the sitter. Using a Polder in the thigh, cook at 250 - 275 degrees until 180 degrees internal. The breastshould be about 170 when the thigh hits 180.

7-pounder was done in a tad over 2-1/2 hours, though at home it has taken up to 4hours . I started with four small chunks of hickory and a handful of sugar maple chips, andadded another handful of sugar maple chips after about an hour and a half. I did not soak thewood first.

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Dipped and Coated

Ingredients:

1 Cup Melted Butter

1 Cup Honey

3 Cup Instant potato flakes

1 Cup Fresh grated parmesan cheese

2 Tbs Parsley flakes

2 Tbs Garlic Powder

2 Cup Chopped onions

10 Whole Garlic Cloves(chopped)

Preparation

Mix melted butter and honey together(dip chicken pieces) Combine all other ingredients(coat each piece after dipping in honey and butter. Chop 1 cup onion and 5 garlic cloves and sprinkle on hot coals. Chop 1 cup onion and 5 Garlic cloves place in drip pan with water & 1 bottle italian saladdressing. Place on rack over drip pan and let cook for 2 hours on med heat setting.

Special Instructions: Remove all skin and fat from chicken pieces before coating.

FINGER LICKING GOOD CRISPY GARLIC CHICKEN

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When there’s no time to brine, this is our favorite way to do chicken on the Egg. Goodwith smoke or without.

4 lb chicken, butterflied

3Tbs Dijon mustard

1 Tbs honey

2 tsp soy sauce

2 Tbs olive oil

-salt & pepper

Preparation

• Flatten the chicken out, skin side up. Whack it with your fist to crack the breastbone (for easiercarving). Fold the wing tips back and tuck them under the chicken. Salt and pepper both sides.• Blend the mustard, honey, soy and oil. Brush generously on both sides of chicken. Let sit atroom temperature for an hour or so, or cover and refrigerate for several hours.• Roast over direct heat (no drip pan), at a grill temperature of 270 (about 300 dome).• Start skin side up; after 50-60 minutes, flip the skin side toward the coals.• Roast another 30 minutes or so, until skin is golden brown and crispy and the meat is done toyour liking.

HONEY MUSTARD CHICKEN.

Ingredients

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Great chicken pieces with an asian twist.

1 1 Stalk of lemongrass

2 bs Brown Sugar

2 Tbs Creamy Peanut Butter

1 small onion chunked

1 chunk of ginger root. ½ inch x ½ inch

3 Tbs Fish Sauce

2 Tbs Peanut Oil

3 Tbs Soy Sauce

2 Tbs Rice Wine

4 Chicken Leg Quarters

Preparation

• Place all ingredients except chicken in blender, and blend into a thick marinade. Cut bigpieces of excess fat and hanging skin from chicken legs. Pour a little marinade under the skin ofeach leg, and work into “pocket”. Place legs in big ziplock bag, and pour in remaining marinade.Marinate overnight, or a few hours at least. Lay legs, skin down, on wax paper and sprinklesesame seeds on top.• Preheat cooker, with firebricks and drip pan, and second grate, to 400. Place chicken on grillskin up, and sprinkle more sesame seeds on top. Cook at 400 for 1 hour. Flip over and cookanother 30 minutes.• These will be a beautiful color, and the skin is wonderful. I usually don’t eat the skin, but I do withthis dish.

INSPIRATION CHICKEN

Ingredients

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Ingredients:

1 talk Lemongrass chopped

1 Small Onion

½ Cup Soy Sauce

4 Tbs white or rice wine

2 Tbs Turbinado Sugar

2 Tbs Tamarind Concentrate (or any fruit preserves)

1 tsp Siracha Chili Sauce (or Hot Sauce of your choice)

1 Tbs Sesame Oil

1 tsp Cracked Pepper

6-8 Chicken thighs (thighs work best, dark meat tastes best)

Preparation

Cut excess fat and hanging skin off of thighs. Chop Lemongrass, and chunk onion.Throw all ingredients, except chicken thighs, in blender and blend until a smooth liquid. Placechicken in gallon size ziplock. Dump marinade over chicken. Zip bag and work marinade intochicken. Try and get it under the skin. Refrigerate 4 to 24 hours.

Preheat egg to 400 with firebricks, or some kind of ceramic mass. I used weber grateon bottom, 3 thin firebricks flat, 2 on their sides, with second grate on top. Drip pan on flatfirebricks. Cook for 1 hour with skin up. Flip and cook until done. Polder 175, or juice runs clear.We pull of skin before eating. If you eat the skin and want it crispy, cook at 500 for 45 minutes.

Enjoy dinner, and please post results.

Add garlic to marinade as a variation.Add cayenne or hot spices to marinade as desired.

SOY/LEMONGRASS CHICKEN

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This is good for a tail gate party

Ingredients:

4 fresh,boneless,skinless chicken breast

4 Tbs Wisconsin butter,melted

1 tsp seasoned salt

1 tsp paprika

4 Cup cooked instant wild rice

Stuffing

8 Oz salad shrimp,cooked

1 Cup ½-inch diced Wisconsin Swiss cheese

½ Cup sliced green onions

4 Tbs mayonnaise -1 teaspoon dill weed

Preparation

Mix stuffing ingredients in a 2-quart mixing bowl.Place chicken breast on a choppingblock and pound almost flat with the back of a meat cleaver or use a saucer.Fold each chickenbreast around ¼ of the stuffing mixture.Place stuffed chicken breast in a 12-inch greased pan,castiron will work to.Top with melted butter,seasoned salt and paprika.

Bake uncovered on the EGG at 375 degrees Fahrenheit for 30 minutes.

Using a large spoon,place chicken breasts on top of wild rice.

SHRIMP-STUFFED CHICKEN BREAST.

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Easy Grilled Chicken

Ingredients

1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon salt1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic mincedfine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine vinegar or acombination of the two. 1 tablespoon olive oil

Preparation

Make the seasoning paste:

Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until theyjust start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few minutes.After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of aheavy pan against a cutting board. In a small bowl mix all seasoning ingredients together into athick paste.And finally:

Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all overthe chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge.

Grill the chicken directly on the grid starting with what used to be the skin side up at 325°to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10to 20 minutes. Enjoy.

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HOT WINGS

Ingredients

Breaded hot wings that are crispy and easy.

½ Cup Milk

1 egg

½ Cup flour

½ Cup corn meal

½ tsp cayenne pepper

½ tsp white pepper

½ tsp black pepper

1 tsp garlic powder

1 tsp onion powder

Chicken Wings

Preparation

Prepare the milk/egg washMix all the dry ingredients Dredge the wings thru the wash, and then roll in the dry spices.Let the wings rest in the refrigerator for 30~45 minutes for the coating to set.

Cook over direct heat for about 45 minutes at 250 degrees turning about every 10 minutesto prevent burning. After 25 minutes baste wings with Louisiana hot sauce/butter whenever youturn them over.

Use 1 or 2 chunks of Hickory for a smokey flavor and cook until the juices are clear.

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CHICKEN PIE WITH STUFFING CRUST

Ingredients

2 cups lowfat chicken broth3 cups unseasoned dry bread cubes1 full cup diced cooked chicken breast3/4 cup finely chopped celery1/3 cup shredded reduced fat cheddar cheese2/3 cup nonfat dry milk powder1 cup water1 egg1 teaspoon dried onion flakes1/8 teaspoon black pepper1/2 teaspoon poultry seasoning,br> dash paprika

Preparation

Preheat oven to 350 degrees. Sray a 9 inch pie plate with cooking spray. In a mediumsaucepan, bring chicken broth to a boil. Add bread cubes. Remove from heat and mix well untilbread cubes are soft. Cool slightly. Press mixture into pie plate. Bake for 15 minutes or untilcrust is slightly brown. Place pie plate on a wire rack and let set for 5 minutes. Evenly placechicken in bottom of shell. Sprinkle celery & cheese over top. In a medium bowl, combine drymilk powder & water. Add egg, onion flakes, pepper, and poultry seasoning. Mix well using a wirewhisk. Pour milk mixture evenly over top. Sprinkle top with paprika. Bake for 35 to 40 minutes oruntil golden and a knife inserted in center comes out clean. Place on a wire rack and let set for5 minutes.

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AUSTRIAN STUFFED CHICKEN

Ingredients

3 oz sliced mushrooms1 fine diced medium onion1 tbsp safflower oil2 1/2 cups cooked rice, cold1/2 cup peas1 1/4 tsp salt, pepper,thyme leaves and basil1 egg4 1/2 lbs chicken2 cups tomato sauce*

1/4 cup butter2 minced garlic cloves2 diced carrots1 diced onion2 diced celery stalks3 1/4 lbs peeled, seeded and chopped tomatoes3 bay leaves1 tsp thyme leaves, oregano, basil2 tsp salt

Preparation

In a large kettle heat butter and saute the garlic,carrots,onion and celery until tender. Addtomatoes and seasonings. Reduce heat and simmer for 3 hours.Strain the sauce and return to pot continuing to simmer to desired thickness.Saute the mushrooms and onion in a large skillet with the oil until all the liquid has evaporated.Cool to room temperature. Blend into the cooked rice along with the peas, seasonings and egg.Stuff this mixture into the chicken. Place the chicken in a roasting pan and roast in a 325 degreeoven for 2 1/2 hours. Check for doneness. Remove the chicken from the oven. Scoop thestuffing into a serving dish, carve the chicken and serve with tomato sauce on the side.

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ITALIAN STILE CHICKEN

Ingredients

1/2 c. regular or light salad dressing or mayonnaise1 tsp. dried oregano leaves or italian spice3-3 1/2 lbs. chicken pieces1 c. crushed corn flakes1/4 c. grated parmesan cheese1 tsp. garlic salt1/4 tsp. pepper

Preparation

Mix dressing with oregano or italian spice and brush on chicken pieces. Mix cereal,cheese, salt and pepper and coat chicken. Place in 9x13 inch pan and bake at 350 degrees for1 hour or until chicken cooked through.

Tip: You may use any spice you like in substitution for the oregano.

ROAST CHICKEN AND SMOTHERED POTATOES

INGREDIENTS

3 tbsp Olive Oil3 lb frying chicken (or pieces)3 medium red onions, cut in quarters8 new potatoes, cut in half1 tbsp. rosemary2 large cloves garlic, finely chopped

Preparation

Preheat oven to 425. Grease a 9x13 baking pan with 1 Tbsp olive oil.Put potatoes in themiddle of the baking dish and sprinkle the rosemary and garlic over them. Flatten the chickenout over the potatoes and surround with the onions. Drizzle and spread the remaining 2 tbspolive oil, and salt and pepper generously. Cook chicken 45-50 minutes until skin is browned.Pour off liquid and garnish with rosemary. Serve hot or cold.

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SWEET AND SOUR CHICKEN WINGS

Ingredients

25-30 chicken wings (cut tips off)Marinade:1 c soy sauce1 c water1/4 c oil1/4 c pineapple juice1 t ginger1 t garlic salt

Preparation

Soak wings in marinade at least overnight. Shake and turn container once in awhile. Bake at350 for 1 1/2 hours on foil.

ROAST CHICKEN AND SMOTHERED POTATOES

INGREDIENTS

3 tbsp Olive Oil3 lb frying chicken (or pieces)3 medium red onions, cut in quarters8 new potatoes, cut in half1 tbsp. rosemary2 large cloves garlic, finely chopped

Preparation

Preheat oven to 425. Grease a 9x13 baking pan with 1 Tbsp olive oil.Put potatoes in themiddle of the baking dish and sprinkle the rosemary and garlic over them. Flatten the chicken outover the potatoes and surround with the onions. Drizzle and spread the remaining 2 tbsp olive oil,and salt and pepper generously. Cook chicken 45-50 minutes until skin is browned. Pour off liquidand garnish with rosemary. Serve hot or cold.

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CHEESEY CROCK-POT CHICKEN

Ingredients

6 Boneless, skinless chicken breastsgarlic powder, salt, pepper2 cans cream of chicken soup1 can cheddar cheese soup

Preparation

Rinse chicken and sprinkle with salt, pepper and garlic powder to taste.Mix undiluted soup and pour over chicken in a crock pot.Cook on low all day.

Serve this over rice or noodles.

CHICKEN & BROCCOLI BAKE

Ingredient

4 chicken breasts1 head broccoli (cut in florettes)1 onion (diced)1 can reduced fat cream of chicken soup1 cup fat free sour cream½ tsp. garlic powder2 cups cooked rice

Preparation

Boil chicken and cut bite sized. Steam broccoli to desired doneness. Mix soup, sourcream and garlic together. Place cooked, rinsed and drained rice in the bottom of a baking dishsprayed with cooking spray. Add a layer of chicken, then broccoli. Sprinkle with onions. Coverwith some of the soup mixture. Repeat layers. Repeat until all ingredients are used, ending withthe soup mixture. Bake in a preheated 350° oven until bubbly.

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CROCKOT BARBEQUED CHICKEN

Ingredients

4-6 pieces chicken (may use boneless breasts)1 bottle BBQ sauce (any flavor)1/2 cup white vinegar1/2 cup brown sugar1 tsp. mesquite seasoning½ tsp. garlic powder1/2-1 tsp. red pepper flakes

Preparation

Mix BBQ sauce with all ingredients.Place chicken in crockpot.Pour sauce over all.Cook slowly in crockpot about 4-6 hours.

CAJUN CHICKEN SANDWISH WITH CREAMY CUCUMBER SLAW

Ingredients

6 boneless, skinless chicken breast halves6 tablespoons Cajun seasoning1 tablespoon olive oil6 Kaiser rolls, toastedCreamy Cucumber Slaw: recipe follows

Preparation

Sprinkle chicken with Cajun seasoning, coating well. In large frypan over medium low heat,place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cookabout 5 minutes more or until fork tender. Place 1 chicken breast half on each roll; top withCreamy Cucumber Slaw. Makes 6 servings.

Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cupsliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh parsley. Inblender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoonfresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard and 1/4 teaspoon salt.Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix togethercabbage mixture and cucumber mixture.

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AROMATIC AFRICAN CHICKEN

Ingredients

6 broiler-fryer chicken breast halves, skinned and boned1/4 cup light rum1 tablespoon soy sauce1 tablespoon dark brown sugar1/2 teaspoon minced fresh ginger1/8 teaspoon ground cloves1 garlic clove, minced1 tablespoon canola oil1/4 cup, plus 2 tablespoons sliced green onion1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes2 cups okra, cut in 1-1/2 inch pieces2 medium tart apples, cored and cut in 1/2 inch rings1 can (14 oz.)low sodium chicken broth1-1/2 teaspoons cornstarch2 teaspoons water1/8 teaspoon pepper2 tablespoons freshlime juicelime slices

Preparation

In shallow glass baking dish, place chicken in single layer. In small bowl, make marinade bymixing together rum, soy sauce, brown sugar, ginger, cloves and garlic. Pour over chicken,cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade. Inelectric skillet (or large frypan), place oil and heat to medium temperature. Add chicken andcook about 8 minutes or until brown on all sides. Add 1/4 cup green onion, sweet potatoes,okra, apple rings, chicken broth and reserved marinade. Cover; reduce heat and simmerabout 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.Remove chicken and vegetables to serving platter; keep warm. Increase heat to hightemperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3. Insmall cup, place cornstarch; add water and stir until smooth. Add to frypan and cook, stirring,1 minute, or until liquid has thickened. Stir in pepper and lime juice. Spoon sauce overchicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish withlime slices. Serve over couscous with raisins. Makes 6 servings.

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CHICKEN BREAST SAUTE WITH NEW POTATOES

Ingredients

1/2 cup butter or margarine4-6 large chicken breasts1 sliced onion1 minced clove garlic2 tablespoons flour1/2 teaspoon salt1/4 teaspoon pepper1 chicken bouillon cube1/4 tespoon pepper1 small can white potatoes, drained1/4 cup red wine1 cup hot watersnipped parsley

Preparation

In hot butter in large skillet, saute chicken breast on both sides until brown. Add onion,garlic,. Cook about 5 minutes. In small bowl combine flour, salt, pepper, slowly, stir on bouilloncube dissoved in hot water; pour over browned chicken. Cook slowly, coveryed, about 25 minutesor until chicken is tender. Add potatoes and wine; heat. Garnish with parsley.

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CHICKEN CIOPPINO

Ingredients

1 whole fryer (about 3 1/2 pounds), cut into pieces1 pound fresh cleaned shrimp1 28-ounce can crushed whole tomatoes with liquid1 8-ounce can tomato sauce1/2 cup dry white wine1 cup chicken broth1 small red or green bell pepper, diced1 cup chopped onion4 cloves garlic, minced3 tablespoons olive oil6 tablespoons fresh parsley, minced6 fresh basil leaves, chopped6 thin lemon slices1/8 teaspoon white pepper1/8 teaspoon salt1 pound cooked spaghetti or other pasta

Preparation

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chickenand sauté until golden on all sides, about 3 minutes per side. Remove to platter; drain anychicken fat from skillet. Reduce heat to medium-low and add remaining olive oil, onion, garlicand bell pepper. Sauté for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine, broth,basil, lemon slices and 5 tablespoons parsley; cover and simmer for 15 minutes to allow flavorsto blend. Add chicken and simmer partially covered for another 30 minutes until chicken istender. Add shrimp, simmering on low heat for 5 minutes longer. Serve chicken and shrimp withsauce in deep plates over pasta. Garnish each portion with remaining parsley. Serves 4.

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MEXICAN-STYLE CHICKEN

Ingredients

2 frying chickens (2 1/2-3lbs each) — cut up1 quart water1 bay leaf2 cloves garlic — crushedfew peppercorns1 tablespoon salt1 cup onion — chopped1/4 cup oil1 can Italian-style tomatoes (or 4 fresh) — chopped2 cans green chiles(mild)1/2 teaspoon oregano4 cloves garlic — mashed

Preparation

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart ofwell-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, andsalt. Let chicken cool in broth. Sauté onion until golden in hot oil in deep kettleor dutch oven. Add the tomatoes (do not blend tomatoes, just break them with your hands)and chiles. Season sauce with salt, black pepper, and oregano. Add 2 cups reserved chickenstock. Boil 5 minutes, add mashed garlic, and correct seasoning. Place chicken in baking dish,pour all of the sauce over it, cover, and bake in 350 deg. oven for 15 minutes, until bubbly.

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CLASSIC ROAST CHICKEN

Ingredients

1 stalk celery1 Roasting chicken about 3 1/2 pounds1/2 teaspoon dried thyme1/2 teaspoon salt1 tablespoon butter, softened and divided1 onion, quartered

Preparation

Preheat oven to 475 degrees.Slice celery.Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter.sliced celery and onion.Rub outside of chicken with remaining butter.Tuck wings tips under back of chicken.Place chicken breast side down on rack in roasting pan.

Add enough water to cover bottom of pan.Roast for 10 minutes.Reduce temperature to 375 degrees.Roast for 20 minutes or longer.Turn chicken breast-side up.

Roast until chicken is browned, about 30 minutes longer.Substitute a whole boned turkey breast for the roasting chicken if your family prefers whitemeat.

Buy the largest chicken available.Though the initial cooking time will be longer, you’ll save time in the end because you’ll

have leftovers for another meal or twoSave washing another pan.

Make gravy to accompany the chicken directly in the roasting pan.Stir 1 tablespoon flour for each cup of pan juices and small amount of water into the roastingpan. Cook the gravy over medium-high heat, stirring continually until thicken.

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MEXICAN-STYLE RICE

Ingredients

In Mexico, rice dishes are often served as a separate course, as a dry soup (sopa seca)replacing the usual liquid soup.

Whenever the phrase a la Mexicana is used, the dish has been prepared with onionsand tomatoes.

2 cups long-grain rice2 tomatoes1/4 cup oil1/3 onion, in chunk2 whole cloves garlic4 cups chicken stock or water1 small sprig parsley3 whole chile serranos (optional)1/2 cup chopped carrot1/4 cup shelled green peas

Preparation

Soak the rice for 5 minutes in warm water, rinse well and drain.Meanwhile, puree the tomatoes in a blender and strain.Heat the oil in a skillet, add the onion and garlic and sauté for 2 minutes.Add the rice and sauté, stirring until translucent and the grains seperate.Pour off excess oil.Add the pureed tomatoes to the skillet with the rice.Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas.

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KANGAROO

Ingredients

Kangaroo Spinach & Prosciutto Rolls

500 gms Southern Game Meat kangaroo fillets40 slices prosciutto1 bunch spinach4 purple Congo potatoes1 pack baby cornchives1 bunch spring onion bulbssprinkle dried herbs50 ml red and yellow capsicum sauces

Preparation

Lay 10 slices prosciutto flat for each fillet. Blanch spinach; leaves then lie 5 leaves on top of theprosciutto. Put kangaroo fillet on top of the prosciutto and spinach leaves, roll and fix in place.Bake roll in a preheated oven at 1800 for 10 -12 minutes.Let meat roll rest before slicing (approx. 5 minutes) Cut purpleCongo potatoes into preferred shape and sizes, then blanch in boiling water for 4 minutes andseason. Lightly poach fresh baby corn for 1 minute and wrap with chives. Saute spring onionbulbs with fresh garden herbs and garlic. Assembly Cut roll into 4 even slices. Present overlappingslices on plate with garnished vegetables to the side. Drizzle red and yellow capsicum saucesover plate in an attractive design.

KANGAROO WITH ROASTED EGGPLANT AND CAPSICUM

Ingredients

2 red capsicums1 medium eggplant1/4 bunch curly endive4 leaves radicchio lettuice500 g kargaroo fillet150 ml claret1.5 litres strong beef stock1 small tomato, diced

Preparation

Cut capsicums and eggplant into 1 cm wide strips and roast. Seal kangaroo in a hot frypan witha little buttuer or oil, and finish cooking in a medium oven till done. Meanwhile, reduce wine totwo tablespoons and add stock.Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butterif a richer sauce is required. Rest meat for five minutes in a warm place before carving. Toserve, toss lettuce with a little butter in frypan till wilted and soft. Divide evenly between fourplated. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Poursauce over vetables and sprinkle with diced tomato.

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Kangaroo Rump Roast with Grape Sauce

Ingredients

1 piece approximately 800 grams of kangaroo rump500 grams seedless grapes, skinned100 grams blanched almonds, chopped1/2 litre sour cream1 dl white wine50 grams unsalted butter

Preparations

Melt the butter in a smallish saucepan or sauti pan. Brown the meat on all sides.Season with salt and pepper to taste. Pour over the white wine and simmer gently for 20 minutes.Remove the meat to a warmed dish and cover, allowing it to rest for 20 minutes before slicingfinely.

In the meantime, prepare the sauce: add grapes and almonds to the pan, simmer for2 minutes, then pour in the sour cream and bring to the boil, stirring until the sauce thickens.Season with salt and pepper to taste.

Per Serving:

Serves 4 , Arrange slices of meat on each plate, accompanied by tiny new potatoes,spoon over the sauce and present with a side salad of finely chopped young celery, blanchedwith almonds and the meat of an orange (all pith removed).

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Kangaroo Cutlets

Ingredients

20 Kangaroo cutlets200 gms couscous4 baby carrots2 artichokes2 baby egg plants1 tblspn sesame seeds1 pack snow peasbunch peppermintsprig of rosemary200 ml green peppermint oil80 ml olive oil cracked pepper.

Preparation

In this dish we pan-fry marinated kangaroo cutlets which are served with a couscoustimble, baby carrots, pan-fried artichokes, char-grilled baby eggplant with a sprinkle of sesameseeds on top and snow peas. The dish is sauced with a fresh peppermint and peppermint oilsauce. Add olive oil to a hot pan and saute each cutlet for approximately 2 minutes on eachside. Leave to rest.

Place 10O gm of couscous into a bowl and cover it with warm water.Put it to the side and let the water evaporate. Mould couscous into a pyramid or any

preferred shape, season with salt and pepper.

Vegetables: Pan-fry quartered artichokes. Blanch snow peas and baby carrots inboiling water for four minutes. Chargrill eggplants then slice thinly and season with white sesameseeds. Add a sprig of rosemary.

Sauce: Blend of a bunch of peppermint into liquid puree, boil for 1 minute, simmer on a very lowheat until reduced by 1/3. Take off heat, whisk in virgin olive oil, cracked pepper and choppedpeppermint.

Per serving

Serve4. Serve with peppermint oil sauce. Assembly Stack five cutlets in a mound withbones up in the air, add vegetables to one side and drizzle sauce over the meat and around theplate. Garnish with sprig of rosemary.

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Rack of Kangaroo in a Herb Crust

Ingredients

4 x 180 gms trimmed Southern Game Meat rack of kangaroo20 gms each of fresh garden herbs e.g. coriander, lemon thyme, basil, parsley2 eggs2 artichoke2 cloves garlic crushed4 baby squash cups1 pack shiitake mushrooms1 tsp. yellow mustard seeds50 ml cognac or brandy1 pack snow peas1 cup couscous1 large carrot cut into flowers1 broccoli head50 ml yellow capsicum oil50 ml green capsicum oil80 ml virgin olive oil

Praparation

In this dish we present a baked rack of kangaroo in a herb crust, served with snowpeas stuffed with couscous and garden herbs, carrot flowers and blanched broccoli. We thencreate an appealing presentation by using yellow and green capsicum oils to sauce the dish.Season the rack with salt and pepper. Heat oil in a wok or heavy frying pan to very hot. Brownthe rack two minutes per side on all sides then set it to rest cover with foil for 10 minutes. Finelychop a mixture of fresh garden herbs mixed together. Beat eggs and dip rack in egg mixture.Set the rack in a baking pan with the meat side up. Sprinkle herb mixture on top of the meat sideand pat down firmly to form the crust. Bake rack in a preheated oven at 1800C for 8 -10 minutes.

Vegetables: Quarter artichoke and saute in fry-pan in olive oil and garlic, season totaste. Blanch broccoli in boiling water for three minutes. Cut carrots into flowers (or preferred)shape with cutter then blanch in boiling water for three minutes. Blanch yellow squash in boilingwater for three minutes, scoop out centre.

Saute shiitake mushrooms, onion, mustard seed and cognac in fry-pan in olive oil andgarlic. Place 100 gm of couscous into a bowl and cover it with warm water. Put it to the sideand let the water evaporate. Assembly Serve individual racks one per plate. Stuff squash withshiitake mushrooms mix. Stuff snow peas with couscous and fresh garden herbs. Sauce:Blend yellow capsicums in a food processor, boil puree for 1 minute, then simmer on a low heatuntil reduced by one third. Take off heat, add 40 ml virgin olive oil, whisk and serve. Follow thisprocedure for green capsicums.

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Kangoroo medallion

Ingredients

1 kg Southern Game Meat kangaroo fillets cut into medallions2 royal blue potatoes4 apricots2 cups champagne2 sprinkles dry mixed herbssprig of fresh mint2 yellow zucchini2 turnips1 celery stick20 gms black sesame seeds20 gms mustard seeds1 pack shiitake mushrooms1 clove garlic80 ml olive oil

Preparation

This dish presents Southern Game Meats long fillets of kangaroo cut into medallions,sautied with garlic and served with a dusting of black sesame and mustard seeds andaccompanied by red wine oil with a parsley garnish. Cut Southern Game Meat kangaroo filletsinto small medallions. Place fillets in very hot pan with 2 tblspn of olive oil and chopped garlicand cook for 2 - 3 minutes on each side. Leave to rest.

Vegetables: Slice shiitake mushrooms, sauti with mustard seeds and garlic, then stack on topof each other. Slice potatoes and pan-fry lightly, season with salt & pepper. Blanch slicedzucchini, white turnips and sliced celery in boiling water for 4 minutes.

Sprinkle black sesame seeds on celery

Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15 minutes. Mix inknob of butter and fresh chopped mint. Drizzle on plate in attractive pattern.

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Kangaroo Fillet & Mesclun Salad Stack

Ingredients

12 x kangaroo tenderloin fillets about 60 gms each1/2 kg Mesclun salad1 tub yoghurt1 x 375 ml jar Tandoori marinade4 tomatoes200 ml vinaigrette dressing2 parsnip150 ml olive oil

Preparation

Mix 1 tub yoghurt and 4 tblspn tandoori spices. Marinate Southern Game Meat kangarootenderloin fillets in this mixture in the refrigerator for 4 hours. Add 2 tblspn of olive oil and salt andpepper to the marinade, then cook the fillets quickly on a high heat, in a well-oiled frying pan, for5 minutes and leave to rest on a plate.

Whilst the meat is resting, wash lettuce leaves and arrange leaves in a tall stack.Peel then deep-fry parsnips for 5 minutes or until golden brown, slice thinly long-ways. Slicefillets in half, in long strips and arrange randomly across the stack on the plate with the slices ofparsnip. Puree tomatoes in blender, add vinaigrette dressing and whisk then dress all ingredientswith tomato vinaigrette.

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KANGAROO FILLET WITH SPRING VEGETABLES

Ingredient

500 gms Southern Game Meat Kangaroo tenderloin fillet50 ml olive oil150 gms Cajun spices2 yellow zucchini1 pack snow peas1 bunch spring onion bulbssprinkle mixed dried herbs1 pack baby corn1 bunch chives50 ml green, yellow and red capsicum oilssprig of rosemary.

Preparation

Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices thencover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavyfrying pan to very hot. Brown fillets on all sides at a very high heat for two minutes then set to oneside, cover with foil and rest.Slice zucchini and blanch in boiling water for 1 minute.

Blanch snow peas in boiling water for 1 minute. Saute spring onion bulbs with freshgarden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives.

Per serving

Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add asprig of rosemary to garnish.

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RABBIT FRICASSEE

Ingredients

2 rabbits, about 3 pounds each, skinned and cut up4 egg yolks, beaten2 cups bread crumbs1/8 tsp. mace1/8 tsp. nutmeg1/4 cup butter or oil for frying or a combination of both2 cups brown gravy1 cup dry red wine1/2 pound fresh mushrooms, sliced2 Tbsp. each of butter and flour, cooked together to form a roux

Preparation

Rub the rabbit pieces with egg yolks and roll in bread crumbs to which you haveadded the mace and nutmeg. Fry in the butter or oil in a black frying pan or Dutch oven until wellbrowned. Add theremaining ingredients and stir until thick. Cover and simmer until tender.

RABBIT IN RED WINE SAUCE

Ingredients:

1 rabbit, skinned and quartered1 medium onion, coarsely chopped2 carrots, coarsely chopped1 can peeled tomatoes, about 14oz., juice retained and chopped, or6 Roma tomatoes, peeled and chopped4 cloves garlic, crushed with skin on1 tsp. dried oregano1 tsp. dried rosemary1 bay leaf2 tbsp. tomato pureesalt and freshly ground black pepper to taste1 bottle good quality red wineolive oil

Preparation

Heat olive oil in a large, heavy skillet over medium heat. Fry rabbit in oil until brown onall sides. Add garlic, onion, carrots and tomatoes and saute for 5 minutes. Add tomato juicesand remainingingredients except salt and pepper and bring to the boil. Lower heat and simmer for about 1 houror until sauce has reduced by half.

Season to taste. Serve hot with rice or vegetables on the side.

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RABBIT STEW

Ingredients

1 rabbit, cut into serving size pieces8 ozs bacon, cut into strips2 medium-sized onions, thinly sliced1 garlic clove, finely chopped3 large carrots, peeled and thinly sliced

16 fluid ozs dry red wine3 tsp vegetable oil1 tsp salt6 black peppercorns2 sprigs parsley2 cloves garlic, crushed1 bay leaf1/2 tsp dried thyme

Preparation

In a large shallow bowl, combine wine, oil, salt, peppercorns, parsley, garlic, bay andthyme together and stir to mix well. Add rabbit pieces and baste them thoroughly. Cover thedish and leave to marinate over-night or at least 12 hours. Remove the rabbit from the marinadeand dry on kitchen paper. Strain the marinade into a jug and reserve. Preheat oven to 350 F.

In a flame-proof casserole, fry the bacon strips over moderate heat until they are quitecrisp. Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5- 6 minutes, or until lightly coloured. Add the rabbit pieces and turn frequently to brown themevenly and quickly. Add the reserved marinade to the casserole and bring to the boil. Removecasserole from the heat, add the bacon pieces and place in the oven.

Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.

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RABBIT WITH RED WINE, ORANGE AND ALLSPICE

Ingredients

1 rabbit, 2 1/2-3 lb, cut into 8 serving pieces1 small carrot, sliced thin1 large garlic clove, sliced thin2 bay leaves, crumbled fine1 tsp ground allspice1/2 tsp pepper3 Tbsp olive oil1 c dry red wine2/3 c orange juice1/2 tsp grated orange rind3 Tbsp dark rum2 Tbsp floursliced small oranges for garnish

Preparation

Discard loose fat from rabbit. Rinse & pat dry.In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbsp oil, wine,

orange juice, orange rind, and rum.Add the rabbit. Chill, covered, turning occasionally, for 24 hours.Remove rabbit from the bowl, reserving the marinade, & pat dry.In a large skillet heat the remaining 2 Tbsp olive oil & brown the rabbit. Sprinkle with 1

Tbsp flour, turn it, and brown the flour. Repeat with the remaining 1 Tbsp flour.Transfer the rabbit to a large casserole. Salt to taste.Deglaze the skillet with the reserved marinade. Pour over the rabbit.Cook, covered at 350deg F for 1-1 1/2 hours, basting twice, till very tender.Transfer to a heated platter, pour sauce over it, and garnish with sliced orange.

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RABBIT IN BRANDIED WINE SAUCE

Ingredients

1 lg Or 2 small rabbit[s]Seasoned flour, for dredging1/4 lb Diced salt pork1/4 c Shallots; chopped OR1/4 c Onion; chopped PLUS1 cl Garlic; minced1 c Mushrooms, sliced3/4 c Chicken stock3/4 c Dry red wine1 1/2 oz Brandy2 ts Butter2 ts Flour, opt’l

1 sl Lemon rind10 Peppercorns2 Parsley sprigs2 Ribs leafy celery1 Bay leaf1 Dried chile pepper; opt’l

Preparation

Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the saltpork and saute the shallots and mushrooms 5 min.

If you don’t have shallots, substitute mild onion plus a small clove ofgarlic. Removeand reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wineand spice bag and simmer until tender, about 2 hours. Remove the spice bag and add themushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy anda swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or theflour and butter can be made into a roux and added.

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FRICASSEE OF RABBIT

Ingredients

2 rabbits, about 3 pounds each, skinned amd cut up4 egg yolks, beaten2 cups bread crumbs1/8 teaspoon mace1/8 teaspoon nutmeg1/4 cup butter or olive oil for frying2 cups brown gravy1 glass (1 cup) red wine1/2 pound fresh mushrooms, slicedSalt to taste2 tablespoons each butter and flour, cooked together to form aroux*

Preparation

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you haveadded the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until wellbrowned. Add the remaining ingredients and stir until thick.Cover and simmer until tender.

*Roux: A blend of butter and flour used to thicken sauces andgravies. The fat and flour are mixed together in equal amounts over heat. If a white roux isdesired, the melting and blending are done over low heat for a few minutes. If a brown roux isdesired, the flour is cooked in the fat until it is lightly browned.

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1 Rabbit or hare cleaned and skinned2 Celery stalks, with leaves, chopped2 md Onions; chopped1 Carrot; sliced1/2 c Chopped fresh parsley1 Bay leaf; crumbled2 Sprigs fresh rosemary6 Peppercorns; bruised2 c Dry red wine1/2 c Vinegar1/4 c Butter or margarineSaltFreshly ground pepper4 Fresh tomatoes; chopped or 8 oz -Tomato sauce3 Allspice berries

Preparation

After washing the rabbit or hare thoroughly and cutting into serving pieces, place in alarge glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots,herbs, peppercorns, wine, and vinegar and pouring over the meat. Cover and refrigerate for aday or two, turning the pieces over occasionally.

On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade toa casserole and simmer for 15 minutes. While the marinade is cooking, heat the butter in alarge frying pan, and when very hot sear the meat over high heat until it is reddened in colorwithout browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into thesimmering marinade, then pour in the remaining butter. Taste for seasoning, then add the saltand pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under thesauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and thesauce thickened.

BAKED -HARE

Ingredients

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RABBIT PIE

Ingredients

Add water to cover and simmer slowly in a covered potfor 1&1/2 hours.Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes,all cut into pieces.

Preparation

Cut rabbit into serving pieces. Soak in equal parts vinegar and water for 12 to 24hours. Drain and wipe dry.

Sprinkle with salt and pepper and dredge with flour.Sear quickly in a frying pan.Add water to cover and simmer slowly in a covered pot for 1&1/2 hours.Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces. Cook

until the vegetables are done.Thicken the stew with flour.Put in a greased baking dish and cover top with pie crust or biscuit. Bake in moderate

over (375) until dough is done.Add water to cover and simmer slowly in a covered pot

for 1&1/2 hours.Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces.Skin rabbit, cut up and place in a strong solution of salt water. Let stand one hour.Drain and place in second salt water solution for 1/2 hour.Wipe and dip each piece of rabbit in a combination of 1/3 flour and 2/3 corn meal. Fry

in piping hot fat. Serve with gravy and biscuits.

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RABBIT ROASTED WITH SWEET FENNEL

Ingredients

2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces5 cloves garlic, peeled2-inch sprig fresh rosemary or 1 1/2 teaspoons dried1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges1 large onion, cut into 1 1/2-inch wedges3 ounces pancetta (unsmoked Italian bacon), minced1 teaspoon fennel seed, coarsely ground1/2 cup coarsely chopped fennel tops1/4 cup extra-virgin olive oil1 /4 cup dry white wine 1/2 cup low-sodium chicken stock

Preparation

The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle ora knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rubthe paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate.

Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to holdthe rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan.Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter thefennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over therabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting oftenwith the pan juices. Pour in 1/2 cup of the wine and roast another 1 hour. Baste often, turning thepieces occasionally. Add a little water to the pan if the pan is dry.

Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, bastingonce with the pan juices, about 10 minutes.

Transfer the rabbit and vegetables to a heated platter and keep them warm in theturned off oven with the door open. Quickly make a pan sauce by setting the roasting pan overtwo stove burners turned to high. Add remaining 1/4 cup wine and the stock. Scrape up thebrown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit atthe table.

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VENISON RECIPE

I clipped it from a ground beef recipe run in our local paper. It won honours for innovationand “kid appeal”. I used ground beef since I don’t have any hunters in the family.

Ingredients

French Fries Casserole 1 lb of ground venison or beef 1 small onion (optional - I always stick onions in ground meat) 1 can of cheddar cheese soup 1 can of cream of celery soup frozen french fries pepper

Preparations

Dice onion and mix with ground meat and pepper to taste (use *lots*).Press into the bottom of a 9x9" pan.Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the

meat. Cover entire surface generously with frozen french fries.Bake at 350 for 40 minutes or until done - fries should be golden and crispy.Believe it or not, this is a tasty dish! Especially for the kid in all of us!

.S. You might want to add some tabasco to the meat mixture if you like spicier food.

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VENISON CHILI

Wild Game

Ingredient

4 passia chiles — seeded2 ancho chiles — seeded1arbol chile — seeded2 cups chicken broth — divided2 corn tortillas — quartered6 tablespoons corn oil1 1/2 pounds venison — cut in 1/2" cubes1 large yellow onion — peeled and minced4 cloves garlic — peeled and minced2 tablespoons cumin powder1 1/2 cup beer, dark4 cups beef stock1 cinnamon stick8 sprigs cilantro — fresh1 lime — juiced1/4 teaspoon salt — to taste1/4 teaspoon ground black pepper — to taste

Preparation

To cook chiles: In medium saucepan, combine pasilla, ancho, and arbol chiles and1.5 cups chicken stock. Rapidly bring to a boil. Reduce heat.

Simmer for 10 minutes, or until chilies are soft, stirring occasionally.Cool slightly. Pour into blender. Add tortillas. Pureee until smooth(Note: If chile mixture is too thick to puree, add additional chicken stock,

1 tablespoon at a time, as necessary). Set aside.

To cook chili: In large saute pan, heat corn oil over medium high heat.When oil smokes, add meat cubes. Cook, stiring frequently for 3 to 5 minutes, or until

just brown. Using slotted spoon, remove meat from pan.Set aside. While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well

browned. Add garlic and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes,stirring frequently to prevent scorching.

Mixture will be thick and dark. Add meat, beer, and beef stock. Stir well.Reduce heat. Simmer, uncovered, for 1 hour, or until reduced by half.Remove from heat. Stir in cinnamon and cilantro bundle. Ste aside, without stirring,

for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. Season with saltand pepper.

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TEXAS VENISON CHILI

Ingredients

1/2 cup olive oil1 pound venision sirloin, cut in 1/2" cubes1 pound ground beef (extra lean)2 cups yellow onions, chopped1 cup green pepper, chopped1/4 cup celery, chopped14 cloves garlic, minced3 large jalapeno chile pepper, seeded and chopped1/3 cup masa harina (Mexican corn flour)1/3 cup chili powder1/2 teaspoon cayenne pepper1 teaspoon ground cumin1/2 teaspoon white pepper1/2 tablespoon salt2 cans (15 1/2 oz.) chopped tomatoes3 cups beef broth2 cups canned black beans, rinsed and drained

Preparation

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison andground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cookonion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masaharina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly.Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stirin beans and simmer 15 minutes more.

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MEXICAN VENISON CHILI

Ingredients

3 pounds venison, finely chopped1 medium onion, chopped4 cloves garlic, choppedsalt, to taste1/4 cup chili powder, or more2 tablespoons olive oil1 tablespoon cumin1 can beer1/2 cup beef stock, or water1 tablespoon Mexican oregano2 tablespoons masa flour, dissolved in 1/4 cup water1 teaspoon coriander, ground

Preparation

Saute the meat in the oil until about 1/2 browned. Add onions and garlic and sauteuntil onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring,for 4 - 5 minutes.

Do not allow to burn. Add beer and water/broth and simmer, stirring frequently untilmeat is tender. (About 45 minutes - 1 hour).

When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirringfrequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6hours before re-heating and serving.

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ROAST LOIN OF VENISON WITH CRANBERRIES

Ingredients

2 thick slices of lemon2 thick slices of orange2 slices of peeled fresh ginger1 1/2 cups sugar1 small bay leaf2 cups fresh cranberries4 pounds boneless loin of venison, at room temperature2 tablespoons olive oil1 teaspoon salt1 1/4 teaspoons freshly ground pepper3/4 teaspoon finely chopped juniper berries2 cups dry red wine2 cups beef or venison stock2 tablespoons cold butter, cut into piecesFresh thyme sprigs, for garnish

Preparation

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar andbay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar.Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes.

Stir in the cranberries, then remove from heat and cool. Transfer the mixture to aglass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time.

Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt,1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing theseasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequentlywith the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes.Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.

Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slicesfrom the cranberries. In a food processor or blender, puree half the cranberries and half theliquid until smooth.

In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce theheat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove fromheat.

Strain the remaining whole cranberries and add them to the sauce with the remaining1/4 teaspoon each of salt, pepper and chopped juniper berries.Swirl in the cold butter.

Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce,reheated if necessary.

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DEER HEART STEAK WITH VEGETABLE SIMMER

Ingredients

1 fresh deer heartsaltpeppersteak spicegarlic saltbeef bouillon cube or powderrosemarythymewater2 onions, sliced2 green peppers3 stalks celery, sliced, thin and diagonally1 carrot, sliced thin and diagonally1 cup broccoli florets1 cup sliced mushrooms

Preparation

Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand incold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steakspice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime preparevegetables.

Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary,thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables.Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes.

VENISON HASH

Ingredients

1/2 lbs ground venison3 onions, diced1 green pepper, diced16 oz can tomatoes2 ts salt1/3 ts chili powder1 red pepper, diced1/2 cup chopped chiles (optional)

Preparation

Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers untilmeat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chilipowder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hourstirring a couple times while cooking.

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SAUTEED VENISON MEDALLIONS WITH LENTILS

Ingredients

1 cup dried brown lentils2 1/2 teaspoons vegetable oil2 tablespoons finely chopped shallots2 tablespoons finely chopped carrots2 teaspoons minced garlic2 teaspoons minced peeled fresh ginger1/4 cup chicken stock or canned broth1 tablespoon low-sodium soy sauce1 pound boneless venison loin, cut into 8 medallions, about1/2 inch thick1 tablespoon ground coriander1/4 teaspoon salt1/4 teaspoon pepperFresh parsley.

Preparations

Cook lentils in medium pot of boiling water until tender, about 15 minutes. do notovercook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots,carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stockand soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, ifnecessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venisonwith dry mixture. heat heavy large non-stick skillet over medium high heat. Brush skillet with 1/2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minuteper side for medium-rate and shaking pan to prevent sticking. do not overcook or meat will bedry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Addlentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4warm plates and arrange 2 medallions on each plate. garnish with parsley and serve.

VENISON MEAT LOAF

Ingredients

2 lb venison, ground1 lb sausage, ground ( mild)2 eggs6 Tbsp parsley, chopped6 Tbsp butter, softened1/4 cup Italian style bread crumbs2 tsp lemon juice1 tsp salt1/4 tsp pepper1 large red onion chopped1 green pepper diced12 oz can V-8 Spicy Style Juice

Preparation

Combine all ingredients except the Onion Soup Mix and the cup of water and shapeinto a loaf. Place in a lightly greased pan. Pour V-8 juice over meat. Bake 1 hour at 350-degrees.oruntil internal temp is 165 degrees. Baste every 10 minutes with V-8 Juice

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VENISON PAPRIKA

Ingredients

3 lbs venison steak1/6 lb butter4 med onions2 cloves garlic1 tsp marjoram1 c diced tomatoes1 c dry sherry2 tbs paprika1/c sour cream1/2 c flourS&P to taste

Preparation

Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and pepper. Shakecubes of steak until dusted. In lg skillet, melt 1/6 lb butter. When hot, add cubes of steak andlightly brown them. Remove steak and to pan add onions, diced finely, minced garlic, marjoram,tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak,replace lid and cook slowly until steak is tender, 45 minutes to 1 hour.

Stir in sour cream and serve.

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VENISON PIE

Ingredients

(Quantities are relatively improvisational)3 lbs. Venison, trimmed and cut into bite-sized pieces

Marinade:3/4 bottle Red Wine, or enough to cover meat in marinating dish4 T. Honey, melted1 bunch fresh Tarragon, plus extra while sauteeing3 Garlic cloves, or to taste, plus extra while sauteeing1 bunch fresh Parsley, or equivalent dried1 bunch fresh Marjoram, or equivalent driedPepper, to tasteSalt, to taste1/4 cup Olive OilCrust:3 cups Flour1 t. Salt1 cup ShorteningWater, as needed, should be ice cold1 egg, beaten (to brush crust)

Preparation

Pie Ingredients outside of marinated ingredients:2 Onions, sliced, can also substitute leeks in similar qty.6 large Mushrooms, sliced2-3 T. Butter4 medium Potatoes, grated6 large Carrots, grated

1) Marinate venison in marinade ingredients. Meat should be marinated for a day or soin the fridge.

2) Pie Crust: 3 C. flour, 1 tsp salt, 1 ‘generous’ cup shortening and “ice cold water asneeded”. Mix flour & salt, cut in shortening, add water “until sticks together”, stir in water withfork. Chill the dough & rolling pin.

3) Saute meat w/onions and reserve juice from marinade. Add mushrooms, sauteusing butter. Add some marinade to saute. Add some more garlic & tarragon to saute pan.

4) While meat is sauteeing , grate potatoes & carrots.5) Leaving saute juice in pan, slice venison thinly and mix meat/onions/etc. with grated

vegetables.6) Make gravy with flour & juices in pan.7) Roll out crust to about 1/4" thickness, place in 12" pan, fill with ingredients, add

gravy and top crust.8) Brush the crust with whipped egg and bake until done. If there is leftover venison or

dough, make meat pasties from them.These freeze well too!

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BARBECUED VENISON RIBS

INGREDIENTS

2 1/2 cups water3 cups ketchup1 Tbsp white vinegar1/4 cup lemon juice1/2 cup worcestershire sauce1/2 cup maple syrup1/2 cup brown sugar2 onions,diced2 Tbsp chili powder2 Tbsp cayenne pepper1/2 ts salt6 lb venison ribs with some loin meat attached freshly ground black pepper

Preparation

Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs andpepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan indouble layer.

Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribsjust begin to char on top,about 1 1/2 hours.

Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender andsauce is thick. To serve, place ribs on serving platter.Pour sauce over ribs. Makes about 6servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Tastesauce after mixing and add additional brown sugar to taste, about 1/2 cup.

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VENISON ROAST

Ingredients

(approx. 8# roast)

1 medium carrot1 medium onion1 rib of celery1 tablespoon juniper berries1 teaspoon rosemary4 cloves garlic1/2 teaspoon thyme5 cups red wine2 cups red wine vinegar(if this is a wild roast and not from a game farm, add 1/4 cup olive oil

Preparation

Combine the above and bring to a boil; take off heat and let come to room temperature.This marinade should not be hot or cold in temperature but lukewarm. Place the roast in themarinade using a container just slightly bigger than the roast; cover the roast with plastic andput a weight on top - the roast should be submerged in the marinade.

Marinate for two days in the refrigerator after two days..Drain roast for at least an hour and reserve remaining marinade for sauce Sprinkle

with fresh cracked black pepper and brown on top of stove. Roast at 350 degrees until meatthermometer reaches 115 degrees. This will be rare. Let rest 35-40 minutes and slice very thin.You can remove the vegetables from marinade and use some of it to baste the venison while itis roasting. Use the rest of it as a sauce.

Sauce:Boil marinade until reduced to one cup. In the meantime, cut 1 lb of butter into 1

tablespoon sized pieces. After the marinade is reduced, add the soft (not melted) butter a pieceat a time, wisking vigorously after each addition. If you have some currant jelly, wisk in about 1tablespoon at the very end. You will have a wonderful rich buttery sauce to serve over thevenison.

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VENISON ROAST WITH RED WINE GRAVY

Ingredients

3 - 5 Lb. venison roast3 cups red wine2 large onions, thinly sliced12 black peppercorns6 while allspice12 whole cloves1 bay leaf3 Tbsp. flour1/4 cup water

Preparation

Remove any white membrane surrounding roast. Place roast in a shallow dish. Com-bine wine, onion, and seasonings. Pour over meat and cover. Marinate overnight in refrigerator,turning occasionally Remove roast from marinade, reserving marinade. Brown roast in a DutchOven. Add marinade to roast, and bake, uncovered at 350 degrees for 1-1/2 hours or until meatthermometer registers 170 degrees.

Remove Bay Leaf and discard. Remove roast, reserving marinade. Combine flourand water, stirring until smooth. Add flour mixture to marinade, cook over medium heat, stirringconstantly until thickened. Serve gravy with roast. 6 to 8 servings.

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LEG VENISON ROAST

Ingredient

3 lb deer leg roast5 slices salt pork2 red onions2 Granny Smith apples1 tsp saltfresh ground black pepper1/4 tsp allspice12 whole cloves8 slices thick sliced bacon2 sprigs rosemary2 bay leaves

Preparation

Cut gashes in roast about 2 inches apart and half through the thickness of roast.Place in each gash a slice of salt pork, onion and apple, add a couple of cloves in the meataround the slits.

Top with a few more slices of onion. Lay slices of bacon over the leg roast, Sprinkleroast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F.oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.

ROAST VENISON

Ingredient

4 lb venison roast (elk,moose,deer, beef)2 Tbsp flour6 cloves garlic (minced)1 Tbsp pickling spices3 Tbsp brown sugar1 Tbsp molasses2 tsp Guldens spicy brown mustard1 Tbsp Worcestershire sauce1/4 cup lemon juice1 lg red onion (sliced)1 cn stewed tomatoes (14 oz can)1/2 cup vinegar3 cloves garlic (minced)1 Tbsp salt1/2 cup Merlot winecold water to cover meat

Preparation

Let the meat stand at room temperature for 8 hours then marinade the venison overnight in the refrigerator. This opens the pores of the meat when at room temp and when coolingwill draw in the marinade. Season with salt, roll in flour and brown in hot skillet.

Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10to 12 hours.

MARINADE: Mix ingredients together in a bowl just large enough to cover venison withwater. No need to stir this marinade. Use for “red” meats or game birds.

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VENISON RODERICK

Ingredients

1 teaspoon garlic powder (or 1 clove minced) salt and fresh cracked pepper to taste2 lb. venison saddle or tenderloin slice 1/4 inch thick2 TBS butter or olive oil1/4 cup brandy

Preparation

Heat a heavy nonstick skillet. Rub garlic, salt and pepper over both sides of slicedvenison medallions. In a hot skillet, quickly saute venison until done to taste. Do not overcook.Remove and deglaze skillet with brandy. Serve sauce over venison.

Suggestions: serve with light salad, wild rice pilaf. This sauce is recommended forthe preceding Venison Roast, but would stand on its own merit with game. I drool just reading it.Please note it calls for anchovy fillets. If you abhor the little darlings...try to include at leastone...as it would richen the flavor of the sauce. I opt for the 4.

SAUCE FOR GAME—Chateau Ste. Michelle Winery wineRecommendation: Cabernet Sauvignon1 cup (Chateau Ste. Michelle) Sauvignon Blanc1 cup (Chateau Ste. Michelle) Cabernet Sauvignon3/4 cup red wine vinegar1/4 cup prosciutto, shredded (or lean ham/canadian bacon)3 cloves garlic, mashed1/2 lemon, peeled and sliced2 sage leaves2 sprigs rosemary4 juniper berriessalt and fresh cracked black pepper to taste2 chicken livers, finely chopped 4 anchovy fillets, finely choppedIn a NON-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and allingredients EXCEPT chicken livers and anchovy fillets. Bring to boil. Remove garlic, save,rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauceis reduced by 1/2.Salt and pepper to taste.

Use sauce to accompany roast quail, pheasant, or other game, including venison.

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VENISON STEAKS WITH MADEIRA SAUCE

Ingredients

2 - 2 1/2 lbs. tender steaks2 Tbsp butter2 Tbsp cooking oil2 Tbsp flour1 tsp salt1/4 tsp ground dry ginger1/4 tsp dried thyme1/4 tsp fresh ground black pepper1/4 cup Madeira wing1/2 cup red currant jelly

Preparation

Mix the flouring ingredients and dredge the steaks in it. Have the butter and oil sizzlingat a medium-high setting on your range.

Sear the first side of the meat until crusty brown, 2 - 3 minutes.Flip and cook the second side the same way. Transfer the steaks to a warm platter.Add the wine and jelly to the pan, mixing them with the pan juices. Pour the mixture into

a small sauce dish and pass with the steaks.

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CABBAGE VENISON STEW

Ingredient

3 cloves garlic, crushed4 tablespoons butter1 1/2 lbs cabbage, shredded1 lb venison sausage, sliced1 qt beef or venison broth1/2 tsp pepper5 potatoes, peeled and thinely sliced salt

Praparation

Heat the butter and add the garlic to a 4 - 5 quart pot. When the garlic begins to sizzle,add the cabbage and stir-fry for 3 minutes. Add the venison sausage, broth, potatoes and pepper.Cover and bring to a boil, then lower the heat and let simmer for 20 minutes, or when potatoesare tender. Correct for seasoning. To thicken, add roux of 4 tablespoons melted butter with 4tablespoons flour. Top with melted cheese.

VENISON STEW

Ingredients

1 1/2 lbs lean venison, cut into cubes olive oil (no substitutes)2 onions,sliced2 potatoes, peeled and diced2 stalks celery,diced2 carrots, peeled and diced water1 pint dry red wine salt and pepper to taste1/2 clove garlic,mashed bay leaf

Preparation

Pat meat dry with paper towels(it browns better). Brown cubes in heavy iron pot in afew spoonsful of olive oil. Add onions and stir until golden and limp. Add carrots, potatoes andcelery. Pour in red wine.

Add water to almost cover. Add garlic salt and bay leaf. Season to taste with salt andpepper. Put lid on pot and simmer for about 2 hours or until meat is tender. If gravy cooksaway, add a little hot water.

Serves 4.Good with buttered noodles.

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Ingredients

2 T cooking oil2 lbs. venison stew meat3 large onions, coarsely chopped2 garlic cloves, crushed1 T Worcestershire sauce1 bay leaf1 tsp dried oregano salt pepper peas (or corn, green beans, or your favorite veggies) celery, chopped into 1" pieces3 cups water7 potatoes, peeled and quartered1 lb. carrots, cut into 1" pieces1/4 cup flour1/4 cup cold water1/4 tsp Kitchen Bouquet, optional1 can mushroom stems & pieces, optional1/2 tsp dried thyme leaf, optional1/2 cup red wine, optional

Preparation

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bayleaf, oregano, salt and pepper, and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, oruntil meat is tender. Add potatoes, carrots, celery, and peas. Continue to cook until vegetablesare tender, 30-45 minutes. Mix flour and water (1/4 cup); stir into stew. Cook and stir untilthickened and bubbly. Add Kitchen Bouquet, if desired. Remove bay leaf. Yields 8 - 10 servings.

VENISON STEW WITH POTATOES

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BEEF STIR-FRY WITH NOODLES

Ingredients

1/4 lb. ramen noodles, flavor packet discarded3 Tbs. soy sauce1 Tbs. cornstarch1 tsp. sugar1 lb. sirloin steaks, thinly sliced across the grain1 tsp. vegetable oil1 tsp. Oriental sesame oil2 tsp. fresh ginger, minced1 clove garlic, minced1 cup scallions, chopped1/4 lb. mushrooms, chopped3/4 lb. frozen chopped spinach, thawed and drained, or fresh, chopped

Preparation

Cook ramen noodles in a large pot of boiling salted water 3-4 minutes or until al dente.Drain thoroughly. Set aside and keep warm. Combine next 3 ingredients in a jar with a tight fittinglid. Shake vigorously. Place sliced beef in a mixing bowl. Pour soy sauce mixture over beef andtoss to coat. Heat vegetable and sesame oil in a wok or heavy nonstick skillet over high heat.Stir-fry ginger and garlic about 45 seconds. Add beef and marinade and stir-fry about 2 minutesor until beef begins to brown. Add scallions and mushrooms and stir-fry about 2 minutes or untilscallions are softened. Add spinach and stir-fry another 45 seconds. Season with salt andpepper to taste. Serve over noodles with additional soy sauce if desired.

Per serving

Calories 286, fat 11.6g, 36% calories from fat, cholesterol 67mg, protein 30.6g,carbohydrates 16.0g, fiber 3.8g, sodium 1013mg.

The recommended wines are: Chardonnay, Cabernet Sauvignon, or Pinot Noir.

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TEX MEX BEEF IN PITA BREADS

Ingredients

15 min, Marinate: 30 min, Cook: 10 min., Serves 4

2 Tbs. lime juice2 Tbs. lite soy sauce2 Tbs. Worcestershire sauce1/2 tsp. ground cumin1-1/2 lbs. top sirloin steaks, cut into 1/4 inch strips1 Tbs. plus 1 tsp. olive oil1 green bell pepper, seeded and cut into strips1 red bell pepper, seeded and cut into strips1 large onion, cut into 1/2 inch rings4 white pitas, warm and cut in half1/2 lb. garden salad1/2 cup prepared salsa1/4 cup light sour cream

Prepatation

Combine first 4 ingredients in a shallow dish. Add beef strips and toss to coat. Marinate30 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Drain beef strips, reservingmarinade. Sauté beef, bell peppers and onion 3-4 minutes or until meat is browned. Stir inmarinade and simmer until liquid is evaporated and beef is cooked throughout. Stuff meat fillinginto pitas with lettuce and top with salsa and sour cream.

Per serving


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Beef Fried Rice

Ingredients

1/2 tsp sugar1Tbs. vegetable oil2 eggs, well beaten1/2 lb. ground beef1 medium carrot, finely chopped1 celery rib, finely chopped1 scallion, chopped1 tsp. fresh ginger, minced1 clove garlic, minced2 cups cooked rice, cold

Preparation

Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirringconstantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef andnext 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to breakup meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increaseheat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixtureand eggs and stir-fry 30 seconds longer.

Per serving:


The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.

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Beef & Cheese Burritos

Ingredients

1 lb. lean ground beef1-1/4 cups chunky style prepared salsa1/2 lb. cheddar cheese, cubed8 large flour tortillas, warmed2 cups lettuce, chopped2 tomatoes, chopped1/2 cup ripe olives, sliced

Preparation

Heat a heavy nonstick skillet over medium high heat. Cook beef 6-8 minutes, stirringoccasionally until no longer pink. Drain and discard drippings. Stir in salsa and cheese. Cookuntil cheese is melted. To serve, spoon about 1/3 cup beef mixture in center of each tortilla. Topwith a portion of each remaining ingredient. Fold bottom edge up over filling. Fold sides to center,overlapping edges.

Per serving:


The recommended wines are: Pinot Noir, Chianti, or Beaujolais.

DEVILED GRILLED SHORT RIBS

Ingredients

1/4 cup spicy brown mustard3 Tbs. white horseradish3 Tbs. Worcestershire sauce2-3/4 lbs. beef short ribs, cut into serving size piecesunseasoned meat tenderizer

Preparation

Prepare grill. Combine mustard, horseradish, and Worcestershire in a bowl. Sprinklebeef with meat tenderizer. Place meat on grill over medium heat. Cook short ribs 30-40 minutes,turning often or until desired doneness is reached. Brush with mustard mixture frequently duringlast 10 minutes of cooking.

Per serving:


The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Zinfandel

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SHORT RIBS IN BEER

Ingredients

2-3/4 lbs. beef short ribs1-1/4 large onions, sliced3/4 package dry onion soup mix1 cup beer

Preparation

Turn on broiler. Broil ribs 10-15 minutes until brown. Transfer ribs to a baking pan. Preheatoven to 325°F. Spread onion slices over browned ribs. Sprinkle with onion soup mix. Pour beerover all. Cover and bake 1-1/2 hours until meat is tender.

Per serving:

Calories 360, fat 19.4g, 52% calories from fat, cholesterol 98mg, protein 33.4g,carbohydrates 7.6g, fiber 0.8g, sodium 637mg

CLAY POT BRAISED BEEF SHORT RIBS

Ingredients

·3 lbs. beef short ribs, cut into serving sized pieces4 potatoes, cut in half8 small onions1 tsp. paprika2 Tbs. fresh parsley, chopped2 Tbs. pimentos

Preparations

Soak clay pot and its cover in water at least 15 minutes. Arrange short ribs in clay potand season with salt and pepper to taste. Cover and place in cold oven. Turn on oven to 400°Fand bake 35 minutes. Reduce oven temperature to 350°F and bake another 1 to 1-1/2 hours.Add potatoes, onions and paprika. Cover and continue to bake another hour, or until all ingredientsare tender. Serve sprinkled with parsley and pimento.

Per serving

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjuststhe number of servings only in multiples of 6.


The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Zinfandel.

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MICROWAVE BBQ BEEF

Ingredients

2 Tbs. sesame seeds2 Tbs. vegetable oil1-3/4 lbs. boneless beef short ribs, trimmed and cut into 1/2 inch strips1/2 cup soy sauce1/2 cup dry white wine2 Tbs. sugar1 Tbs. chili powder1 dried hot pepper4 cloves garlic, minced6 scallions, trimmed and cut into 2 inch pieces1/4 cup fresh cilantro

Preparation

Spread sesame seeds on a plate and microwave 4-5 minutes on high, uncovered, untiltoasted. Press seeds with the back of a spoon to crush slightly and set aside. Heat oil in a heavynonstick skillet over medium high heat. Sauté meat 2 minutes, in batches if necessary, untilbrowned on all sides. Transfer to a microwave safe dish and set aside. Add soy sauce, wineand sugar to same skillet and stir to bring up browned bits. Pour liquid over meat. Sprinkle withsesame seeds and chili powder. Add next 3 ingredients and stir to mix thoroughly. Cover andmicrowave 10-12 minutes on high, or until meat is tender. Serve sprinkled with cilantro.

Per serving



The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Merlot

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CROISSANT SAUSAGE SANDWICHES

Ingredients

4 croissants, sliced in half lengthwise1/4 cup prepared mustard1 lb. smoked Polish sausage, sliced lengthwise1/4 lb. Gouda cheese, sliced

Preparation

Spread mustard over one cut side of croissant. Divide sausage and cheese equallybetween croissant halves. Top with remaining half and serve.

Per serving:


The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc

CLOVERLEAF ROLLS

Ingredients

9 white dinner rolls, thawed but still cold2 Tbs. all purpose flour2 Tbs. unsalted butter, softened

Preparation

Cut rolls in half using scissors or a knife. Coat a muffin tin with nonstick cooking sprayand place three roll halves in each muffin tin cup. If desired, roll balls in flour first. Place a smallamount of butter in between roll halves. Cover with plastic wrap coated with nonstick cookingspray and let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Removeplastic wrap from rolls and bake 15-20 minutes. Immediately place rolls on a cooling rack.

Per serving



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GRILLED SHRIMP WITH PASTA AND PINEAPPLE SALSA

Ingredient

2 lbs. pineapple chunks, packed in their own juice, drained1 large red bell pepper, chopped1 large red onion, chopped1 jalapeño pepper, minced1/2 cup orange juice1/3 cup lime juice1-1/2 cups shrimp, peeled and deveined6 cups cooked rotini pasta

Preparation

In a large bowl, combine all salsa ingredients, except the shrimp and pasta. Prepare anoutside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat tohigh. Grill the shrimp on each side for 2 minutes. Toss the pasta with the salsa, arrange theshrimp on top, and serve.

Per serving


Calories 329, fat 2.1g, 5% calories from fat, cholesterol 62mg, protein 14.6g, carbohydrates65.0g, fiber 4.8g, sodium 77mg.

Exchanges: 3 Very Lean Meat, 3 1/2 Starch

EGG NOODLES WITH GINGER

Ingredients

2 tsp. peanut oil4 cloves garlic, minced2 Tbs. fresh ginger, minced3 scallions, trimmed and thinly sliced crosswise1/4 tsp. chili pepper flakes, crushed1 lb. Chinese egg noodles3 Tbs. cilantro or parsley, minced

Preparations

Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger,scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Cook eggnoodles in boiling water until al dente. Drain noodles and place in a serving bowl. Add gingermixture and cilantro and toss.

Per serving


The recommended wines are: White Zinfandel, Chenin Blanc, or Fumé Blanc.

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ANGEL HAIR PASTA WITH TOMATO SEAFOOD CREAM SAUCE

Ingredients

2 tsp. olive oil

2 cloves garlic, minced1 cup tomatoes, seeded, finely diced1-1/2 cups evaporated skim milk1 tsp. marjoramfresh ground pepper to taste3/4 lb. sea scallops6 cups cooked angel hair pasta

Praparation

In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds.Add the tomato and sauté for 2 mintes. Add the evaporated milk and stir constantly over mediumheat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutesuntil the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.

Per serving



Exchanges: 1 Very Lean Meat, 3 Starch

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STEAK WITH FRESH PINEAPPLE, BOK CHOY AND CHINESE NOODLES

Ingredients

1/4 cup soy sauce

1 Tbs. sherry2 tsp. sugar2 Tbs. cornstarch1 large pineapple1-1/2 lbs. flank steak1 head bok choy3 Tbs. oil2 cloves garlic1/2 cup water1 lb. Chinese egg noodles

Preparation

Combine soy sauce, sherry, sugar and cornstarch in a medium bowl. Prepare ingredients:Slice flank steak thinly across the grain, then cut slices in 1 inch pieces. Trim stem end off bokchoy, then slice thinly (both stalk and leafy top). Slice both ends off of pineapple, then cut in halflengthwise; cut both halves in half to make four quarters. Trim center rind off of each quarter,then cut quarters in half. Remove rind from each piece, leaving a thick spear of pineapple. Cuteach spear into 1/2 inch chunks. Place in a serving bowl. Heat 1 Tbs. oil in a wide frying pan orwok over medium high heat and press garlic into pan. Add bok choy and stir fry for 2 minutes.Add water and stir fry 1 minute more. Remove from pan and set aside. Add Chinese noodles toboiling water and cook 5 minutes or until done. Heat 2 Tbs. oil in the frying pan and stir fry beef3 minutes or until barely pink. Add bok choy and broth, and simmer until a sauce forms. RemoveChinese noodles, drain in a colander and rinse. Place individual servings on plates. Spoon beefand bok choy on top.

Per serving



The recommended wines are: Pinot Noir, Zinfandel, or Merlot.

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PASTA WITH SCALLOPS AND ZUCCHINI

Ingredients

1 lb. fettuccine or other pasta1 Tbs. unsalted butter2 Tbs. olive oil3/4 lb. onions, thinly sliced4 cloves garlic, minced3/4 lb. zucchini, cut into 1/2 inch cubes1 tsp. dried basil1 lb. scallops, rinsed and patted dry1/4 cup grated Parmesan cheese

Preparations

Cook fettuccine in boiling salted water until al dente. Drain pasta and return to saucepan.Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat.Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sautéanother 4-5 minutes or until zucchini softens. Stir in basil, and salt and pepper to taste. Transfervegetables to a platter and keep warm. Add scallops to skillet and sauté 3-4 minutes, stirringfrequently, or until scallops are cooked throughout. Combine vegetables, scallops and pasta ina serving bowl. Serve with Parmesan.

Per serving:


The recommended wines are: White Zinfandel, Chablis, or Sauvignon Blanc

GARLIC CREAM SHRIMP WITH PASTA

Ingredients

16 cloves garlic, unpeeled1 lb. shrimp, peeled and deveined1/4 cup olive oil3 cups heavy cream1 lb. fresh linguine1/2 cup parsley, finely chopped1 cup grated Parmesan cheese

Preparation

Bring a large pot of water to a boil over high heat. Boil garlic 2 minutes. Add shrimp andcook 2-3 minutes until shrimp are pink and just cooked through. Drain. Peel and mince garlic.Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute. Add cream,reduce heat to low and simmer 3-4 minutes, until cream begins to thicken. Stir in shrimp, parsleyand Parmesan. Season with salt and pepper to taste. Cook linguine in a large pot of boilingwater 8-10 minutes, or until al dente. Drain. Transfer to a serving bowl, add sauce and toss well.

Per serving


The recommended wines are: Sauvignon Blanc, Chenin Blanc, or Beaujolais.

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PASTA WITH TEX-MEX SAUCE

Ingredients

3 Tbs. olive oil1 red onion, minced2 cloves garlic, minced1 green bell pepper, seeded and diced1 tsp. chili powder1/2 tsp. ground cumin1/4 tsp. cayenne pepper1 lb. lean ground pork1-3/4 lbs. recipe-ready crushed tomatoes1/2 cup cilantro or parsley, chopped1 lb. ziti or other tube pasta6 ounces Monterey Jack cheese, shredded

Preparation

Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes or untilsoftened. Stir in next 5 ingredients and simmer 1 minute. Add pork and increase heat to mediumhigh. Sauté 5-6 minutes, stirring frequently to break up pork, until pork is lightly browned. Stir innext 3 ingredients and salt and pepper to taste. Simmer 15 minutes or until sauce is thickened.Cook pasta 8-10 minutes in boiling salted water until al dente. Drain thoroughly. Pour sauce overpasta and sprinkle with cheese.

Per serving


The recommended wines are: Merlot, Beaujolais, or Pinot Noir.

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CREAMY PASTA WITH BABY POTATOES AND PROSCIUTTO

Ingredients

1 lb. spaghetti or other pasta1 lb. small new potatoes, scrubbed and quartered1/4 lb. sliced prosciutto, cut into 1/2 inch strips1 Tbs. olive oil1 large onion, sliced2 cloves garlic, crushed2 medium zucchini, sliced1 cup bottled roasted red bell peppers, drained and cut into thin strips1-3/4 cups sour cream1/4 cup milk1-1/2 Tbs. fresh basil, chopped1-1/2 tsp. fresh thyme, chopped1/4 cup grated Parmesan cheese, plus extra

Preparation

Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain andtransfer to a serving bowl. Place potatoes in a steamer basket over boiling water. Cover pan andsteam 8 minutes or until just tender. Remove steamer basket from pan and set aside to cool.Turn on broiler. Arrange half the prosciutto on a lightly oiled baking sheet and broil 2-3 minutes oruntil crisp. Set aside to cool. Heat oil in a heavy nonstick skillet over medium high heat. Sautéonion and garlic 7-8 minutes, stirring occasionally until onion is soft. Add potatoes and zucchiniand cook 10 minutes, stirring, or until potatoes are lightly browned and zucchini is tender. Stir inuncooked prosciutto and roasted peppers. Cook 10 minutes, stirring occasionally until heatedthroughout. Remove half the vegetable mixture from skillet and reserve. Stir remaining ingredientsinto skillet. Reduce heat to low and simmer, uncovered, 2 minutes. Add creamy vegetable mixtureto pasta in bowl and mix well. Serve pasta topped with reserved vegetable mixture, grilledprosciutto and extra Parmesan cheese.

Per serving

Calories 889, fat 30.1g, 30% calories from fat, cholesterol 63mg, protein 30.0g,arbohydrates 125.5g, fiber 10.0g, sodium 482mg.

The recommended wines are: White Zinfandel, Zinfandel, or Sauvignon Blanc.

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CHICKEN PASTA SALAD

Ingredients

14 ounces chicken stock1/2 cup low calorie mayonnaise1/4 cup grated Parmesan cheese1 tsp. dill weed, or dried basil leaves, crushed1 lb. boneless skinless chicken breasts, cut into 1 inch cubes3 cups cooked corkscrew macaroni, hot1 cup cherry tomatoes, cut in half1 cup frozen peas1/2 cup mushrooms, sliced1 small red onion, chopped

Preparation

Combine first 4 ingredients in a bowl. Set aside. Combine cubed chicken and water tocover in a saucepan over medium high heat. Simmer 5 minutes until cooked through. Drainthoroughly. Combine with remaining ingredients in a large serving bowl. Stir in dressing mixtureto coat. Refrigerate at least 4 hours or overnight, stirring occasionally.

Per serving


PASTA WITH ROASTED RED PEPPERS AND GARLIC

Ingredients

4 red bell peppers, seeded and cut into strips2 cloves garlic, finely chopped1/3 cup olive oil1 Tbs. plus 1 tsp. brown sugar14 ounces penne pasta1/4 cup fresh basil, shredded

Preparation

Preheat oven to 350°F. Combine first 4 ingredients in a baking dish and mix well. Bake 1hour, or until peppers are soft. Cook pasta in a large pan of boiling water 10 minutes or until aldente. Drain. Combine pasta with pepper mixture and basil. Mix well.

Per serving


The recommended wines are: Beaujolais or Chianti.

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Worldatos

Worldatos

Worldatos

Easy Pasta

Ingredient

lb. zucchini, finely chopped4 cups pasta sauce3/4 lb. fresh angel’s hair pasta2 Tbs. shredded Parmesan cheese

Preparation

Heat a heavy nonstick skillet over medium high heat. Sauté meat and zucchini 5-6minutes, stirring frequently to break up meat until browned. Drain excess fat. Stir in pasta sauceand simmer until just heated through. Cook pasta in a large pan of boiling water about 3 minutes,or until al dente. Drain. Serve pasta with sauce and sprinkled with Parmesan.

Per serving


The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc

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Worldatos

Worldatos

Worldatos

PASTA WITH MARINARA

Ingredients

3/4 lb. fresh fettuccine2 cups spaghetti sauce, hot2 Tbs. Parmesan cheese

Preparations

Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drainand transfer to a serving dish. Pour hot sauce over pasta and toss gently. Serve with Parmesan.

Per serving


The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.

GARLIG PAST WITH CHEESE

Ingredients

3/4 lb. linguine2 tsp. olive oil6 cloves garlic, minced1/2 cup bottled roasted red bell peppers, drained and chopped2 Tbs. grated Parmesan cheese

Preparation

Cook pasta in boiling salted water 8-10 minutes or until pasta is al dente. While pasta iscooking, heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic and peppers 2-3 minutes until hot. Drain pasta and transfer to serving bowl. Add peppers and garlic mixture.Sprinkle with Parmesan. Season with salt and pepper to taste. Toss before serving.

Per serving


The recommended wines are: Beaujolais or Chianti

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Worldatos

Worldatos

Worldatos

CAESAR PASTA PRIMAVERA

Ingredients

3/4 lb. rigatoni, or other pasta1/2 cup Caesar dressing1 green bell pepper, seeded and cut into 1 inch pieces1/2 cup black olives, sliced2 ounces marinated artichokes, drained and chopped1/4 cup lemon juice

Preparation

Cook pasta in boiling salted water 8-10 minutes until al dente. Drain pasta, rinse to cooland drain thoroughly. Combine remaining ingredients in a bowl. Add pasta. Toss and chill beforeserving.

Per serving:


The recommended wines are: Chenin Blanc, Chianti, or Beaujolais

CHEESY ZUCCHINI MACARONI

Ingredients

3/4 lb. rotini or other spiral pasta1 Tbs. olive oil2 medium zucchini, sliced3 cups spaghetti sauce1 cup shredded mozzarella cheese

Preparation

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Meanwhile,heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini 4-5 minutes, stirringoften, or until tender-crisp. Stir in spaghetti sauce and drained macaroni. Add cheese and stir tocombine.

Per serving


The recommended wines are: Pinot Noir, Chianti, or Merlot

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Worldatos

Worldatos

Worldatos

SPAGHETTI WITH RICOTTA

Ingredients

3/4 lb. spaghetti1 cup part skim ricotta cheese1 clove garlic, minced1/4 tsp. basil, or 2 tsp. fresh, chopped1/8 tsp. salt optional2 Tbs. grated Parmesan cheese

Preparation

Cook pasta in boiling water until al dente. Drain pasta, reserving 2 Tbs. cooking liquid.Combine ricotta, garlic and basil in a heavy saucepan over medium low heat. Cook 4 minutes oruntil mixture is hot. Season with salt and pepper to taste. Stir ricotta mixture into pasta and addreserved cooking liquid. Serve with Parmesan.

Per serving


PASTA WITH SARDINES

Ingredients

3/4 lb. fusilli or other pasta1/4 cup olive oil6 scallions, white and green parts kept separate and chopped1/2 lb. sardines packed in oil, drained and chopped3 cloves garlic, minced2 Tbs. fresh lemon juice1/8 tsp. red pepper flakes2 tsp. dried oregano, crumbled1/2 cup fresh parsley, finely chopped3/4 cup dry white wine2 Tbs. capers, drained

Preparation

Cook pasta in a large pan of boiling salted water 8-10 minutes, or until al dente. Drainand keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté white part ofscallions and garlic 1 minute. Stir in sardines and half the lemon juice. Add next 4 ingredientsand black pepper to taste. Simmer 8-10 minutes, until most of the liquid has evaporated. Stir incapers and add salt to taste. Remove from heat. Combine sardine sauce with pasta. Add scalliongreens and remaining lemon juice. Toss and serve.

Per serving


The recommended wines are: Chardonnay, Sauvignon Blanc, or Fumé Blanc

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Worldatos

Worldatos

Worldatos

PASTA WITH SHRIMP AND ZUCCHINI

Ingredients

3/4 lb. fettuccine or other pasta1 Tbs. unsalted butter1 lb. cooked shrimp, thawed and drained2 Tbs. olive oil3/4 lb. onions, thinly sliced4 cloves garlic, minced3/4 lb. zucchini, cut into 1/2 inch cubes1/4 cup sun dried tomatoes, minced1 tsp. dried basil1/4 cup grated Parmesan cheese

Preparation

Cook fettuccine in boiling salted water 8-10 minutes or until al dente. Drain pasta andreturn to saucepan. Toss with butter and shrimp and keep warm. Heat oil in a heavy nonstickskillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic andzucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in tomatoes,basil, and salt and pepper to taste. Combine vegetables, shrimp and pasta in a serving bowl.Serve with Parmesan.

Per serving


The recommended wines are: Chardonnay, Chablis, or Chenin Blanc

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Worldatos

Worldatos

Worldatos

QUICK RAVIOLI

Ingredients9 ounces fresh spinach ravioli2 cups pasta sauce, hot1/4 cup parsley, chopped1/4 tsp. freshly ground black pepper1/4 cup grated Parmesan cheese

Preparation

Cook ravioli in a large pan of boiling water 6-7 minutes, or until just cooked through.Drain well and toss with remaining ingredients.

Per serving


The recommended wines are: Chenin Blanc, Chianti, or Beaujolais

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Worldatos

Worldatos

Worldatos

BUNNY KA-BOBS

Ingredients

Loin and hind quarters of 3 rabbits, boned and chunked.2/3 C. Worcestershire sauce8 oz bottle Italian dressing8 oz jar mint jelly12 cherry tomatoes12 mushrooms1 bell pepper cut into 12 pieces

Preparation

Marinate meat for at least 3 hrs in Italian dressing. Alternate vegetables on skewers.Remove meat and place on skewers. Combine dressing marinade with Worcestershire andjelly in a sauce pan. Heat until it reaches the simmer stage, and continue to simmer for 5 mins.Use this as a basting sauce. Grill ka-bobs over slow coals for ~20 mins. or until they reach thedesired doneness, basting often. Reheat remaining sauce and serve with ka-bobs if desired.Of course you can use any other veggies you prefer, and adds some wood chips to the coals foran added touch of flavor.

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Date post:	12-May-2015
Category:	Self Improvement
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