October 11th, 2006 by alice
Tags: Bear, Chicago, Sausage
INGREDIENTS
- 30lbs groundbear meat
- 6teaspoonsred peppers
- 12lbsground pork butt
- 15teaspoonsgarlic salt
- 3lbsthick slab bacon, ground
- 7 1/2teaspoonspepper
DIRECTIONS
- Mix all together.
- Fry in pan for breakfast sausage, good on pizza, and makes great meatballs as well.
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October 11th, 2006 by alice
Tags: Bear, Longhunters, Roast
INGREDIENTS
- 3-4lbsbear roast or rump roast, thin fat to 1/2 inch
- 1 1/2clovesgarlic
- salt and pepper
- 2smallonions, chopped
- 1/2stalkcelery & leaves
- 1/2teaspoonsage
- 3tablespoonsflour
- 1/4teaspoonthyme
- 1/4teaspoonsavory
- 2cupsbeef stock
- 1teaspoonworcestershire sauce
DIRECTIONS
- Preheat oven to 500 degrees.
- Cut deep slits in top of roast and insert garlic slices.
- Salt and pepper the meat well.
- Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
- Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
- When done, remove roast and the fat cracklings to a hot pan or platter.
- Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
- Stir in the flour and herbs.
- Stir on a low flame until thickens, stir in the herbs.
- Add Worcestershire sauce.
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October 11th, 2006 by alice
Tags: Bear, Roast, Spiced
INGREDIENTS
- 3 1/2-4lbs bonelessbear rump roast, well trimmed
- 12wholecloves
- 1 1/2cups thinly slicedcarrots
- 1 1/2cups thinly slicedcelery
- 1cup choppedonions
- 1cupdry red wine
- 3/4cupwater
- 1/4cupmargarine or butter, melted
- 2tablespoonscayenne
- 1teaspoonground allspice
- 1/2teaspoonpepper
- 1/2teaspoonsalt
- 2slicesbacon, cut in half crosswise
DIRECTIONS
- Heat oven to 400 F.
- Place roast in bottom of 3 quart roasting pan with cover.
- With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast.
- Place 1 clove in each slit.
- In medium mixing bowl, combine remaining ingredients, except bacon.
- Pour mixture over roast.
- Arrange bacon slices across roast.
- Insert meat thermometer in roast.
- Cover tightly.
- Bake for 20 minutes.
- Reduce heat to 325 F.
- Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F.
- Remove cover.
- Bake for 15 minutes longer.
- Let roast stand for 10 minutes.
- Carve roast across grain into thin slices.
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October 11th, 2006 by alice
Tags: Quiche, Shrimp
INGREDIENTS
- 3tablespoonsflour
- 3eggs(beaten)
- 3/4cupmilk
- 3/4mayonnaise
- 1 (12 ounce)packageswiss cheese(Diced)
- 2/3ouncegreen onions(sliced)
- 2cupsshrimp(cooked & seasoned)
- 1unbaked pie shell(10 in)
DIRECTIONS
- Combine mayonnaise,flour,eggs,milk and mix well.
- Add in cooked shrimp, cheese, and green onions.
- Pour into unbaked pie shell.
- Bake in a preheated oven at 350 degrees.
- If Desired any seafood may be added.
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October 11th, 2006 by alice
Tags: Baked, Pineapple, Quail
INGREDIENTS
- 8wholequail, skin on
- 1 (20 ounce)can slicedpineapples, drained,juice reserved
- 2teaspoonsWorcestershire sauce
- 2teaspoonsdijon-style mustard
- 1teaspoondried rosemary leaves
- 1tablespooncornstarch
- 1smalllemon, thinly sliced
- salt and pepper
DIRECTIONS
- Heat oven to 400 degrees.
- Arrange quail, breast side down, in 10 inch square baking dish or 3-quart casserole; set aside.
- In small bowl, blend pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch.
- Pour juice mixture over quail.
- Bake uncovered for 20 minutes.
- Turn quail breast side up; arrange pineapple and lemon slices over quail.
- Baste with sauce.
- Bake until quail are tender and juices run clear, 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired; salt and pepper to taste.
- Serve over quail.
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