Ingredients
1 (6 ounce) package dry bread stuffing mix
3/4 cup finely chopped pecans
2 apples - peeled, cored and chopped
Directions
Prepare stuffing mix according to package directions.
Preheat oven to 325 degrees F (165 degrees C).
Mix pecans and apples into the stuffing.
Bake uncovered in the preheated oven 35 minutes, or until lightly browned.
Saturday, May 7, 2011
Cooking : Black Bean and Salsa Soup
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Cooking : Braised Rabbit with Mushroom Sauce
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 1/2 cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks
Directions
Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
Preheat an oven to 325 degrees F (165 degrees C).
Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 1/2 cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks
Directions
Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
Preheat an oven to 325 degrees F (165 degrees C).
Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.
Cooking : Bacon, Potato and Cheese Tart
Ingredients
1 tablespoon butter
18 slices bacon
1 1/2 pounds baking potatoes, peeled and sliced
1 1/4 cups shredded fontina cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
1 tablespoon butter
18 slices bacon
1 1/2 pounds baking potatoes, peeled and sliced
1 1/4 cups shredded fontina cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Cooking : Antelope Goulash
Ingredients
1 pound ground antelope meat
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 tablespoons chopped fresh chives
1 (15.25 ounce) can whole kernel corn, drained
2 red potatoes, cubed
1 stalk celery, thinly sliced
1 tomato, chopped
3 (14 ounce) cans beef broth
1 cup water
1 cup elbow macaroni
salt and black pepper to taste
1/4 teaspoon garlic powder, or to taste
Directions
Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
1 pound ground antelope meat
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 tablespoons chopped fresh chives
1 (15.25 ounce) can whole kernel corn, drained
2 red potatoes, cubed
1 stalk celery, thinly sliced
1 tomato, chopped
3 (14 ounce) cans beef broth
1 cup water
1 cup elbow macaroni
salt and black pepper to taste
1/4 teaspoon garlic powder, or to taste
Directions
Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
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