Foods Recipes

2 tb Olive oil

3 lb Venison stew meat

1 md Onion; roughly chopped

2 md Carrots; roughly chopped

2 Celery stalks

- roughly chopped 1 tb Finely minced garlic

1 1/2 c Dry red wine

1 c Water

1 Lemon; cut in half

1/2 tb Salt

3 tb Raspberry preserves

3 tb Green peppercorns in water

- drained 1/2 c Whipping cream

2 tb Unsalted butter

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well. Remove from the pan and set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and preserves. Replace the venison. Cover and place in the oven for 1 1/2 hours or until tender. When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes. To serve, arrange the meat on a platter and pour over the sauce.

2 lb Venison; cubed

1 c Onion; diced

12 Potatoes; diced

6 Carrots; diced

1 pk Mixed Veggies; frozen

1 c Celery; diced

1/4 c Barley

8 c Water

1 ts Seasoning salt

1 Garlic clove; minced

1 ts Salt

1/2 ts Pepper

2 tb Parsley, dry

1 tb Beef Soup Base

1 pk Gravy Mix

1 Bay leaf

Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additonal broth.

1 lb Eggplant, in 1" cubes

1 tb Kosher Salt

1 Green Bell Pepper

1 Red Bell Pepper

1/4 c Olive Oil

2 md Carrots, sliced

3 Cloves Garlic, crushed

6 md Tomates, peeled, seeded, and

Finely chopped, or 28 oz Can Tomatoes, drained and

Chopped 4 sm Zucchini, in 2" pieces

4 md Potatoes, peeled and cut in

1/2" cubes

1/2 c Chicken Broth

2 tb Basil Pesto

Salt and Pepper 2 tb Parmesean Cheese, grated

2 tb Fresh Basil, chopped, or

2 ts Dried Basil

2 tb Fresh Parsley, chopped

In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;;y. Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices. In a 6 quart nonreactive pot, heat olive oil over medium heat. Add onions and cook until transparent, about 3-5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often. Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped

basil, and chopped parsley. Sprinkle atop stew.

1/2 lb Potatoes

1 ea Parsley sprig

1/4 lb Carrots

1 ea Celery leaf

1/4 lb Parsnips

2 oz Onions

1/4 lb Turnips

2 tb Oil

1/2 tb All purpose flour

---------DUMPLINGS---------- 2 tb Oil

4 tb Wholewheat flour

1/4 c Wholewheat breadcrumbs

1/4 c Finely chopped walnuts

Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings. DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water. "The Vegetarian Times Cookbook"

1 c Pearl barley

6 c Water

Light vegetable oil spray 1 c Chopped onion (1 medium)

1 1/2 c Scraped & chopped carrot

-(2 to 3 carrots) 1 c Dried lentils

1 Bay leaf

1/2 ts Grated fresh ginger

1 tb Dried basil

1 tb Dried thyme

1 tb Dried oregano

3 c V8 juice, low-sodium

1 c Chopped zucchini (1 small)

1 c Chopped red bell pepper

-(1 medium pepper) 1 tb Chopped jalapeno pepper

-(1 small pepper) 1 c Scraped & chopped celery

-(2 medium stalks) 1 c Chopped tomato (1 medium)

2 c Chopped mushrooms

6 Garlic cloves, peeled and

-minced 2 tb Soy sauce, reduced sodium

1/2 c Chopped fresh parsley

Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the onion and carrots. Saute, stirring constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for about 20 minutes, until the lentils are tender. Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes. Pour in the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy sauce. Cook for 10 minutes more to thicken the stew. Garnish with the chopped parsley.