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FareShare Gazette -- December 2006 Recipes

This FareShare Gazette -- December 2006 Recipes recipe uses Sugar, Brandy Or Orange Juice, Vinegar, Water To Cover, and Milk To Cover. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 3 tbsp
• 1/2 cup
• 1 cup
• 2 cup
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 2 can
• 1 stick
• 1 tbsp
• 1/4 cup
• 2 tbsp
• 2 cup
• 3/4 tsp
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 1 cup
• 1 1/2 tsp
• 1 1/2 cup
• 1 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 8 oz
• 1/2 cup
• 3 cup
• 3 tbsp
• 1 tsp
• 1/2 tsp
• 1/4 cup
• 6 oz
• 2 cup
• 2 tsp
• 1/8 tsp
• 1 cup
• 1 1/2 tbsp
• 1 1/3 cup
• 3/4 tsp
• 1/4 tsp
• 1/2 tbsp
• 6 tbsp
• 5 cup
• 1 tbsp
• 1 cup
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   1. Heat oven to 350 degrees F. In ungreased 1 1/2-quart casserole, mix all ingredients. Cover.

2. 2

   Bake 20 minutes.

3. 3

   Uncover casserole; stir mixture.

4. 4

   Bake uncovered 30 to 40 minutes longer or until cranberries pop and mixture is slightly thickened.

5. 5

   Serve warm or cold.

6. 6

   Cook's Note

7. 7

   You can use frozen cranberries to make this tangy-sweet cranberry relish if you like; just add 5 to 10 minutes to the baking time.

8. 8

   Amount Measure Ingredient -- Preparation Method

9. 9

   [1/4 pound/1/2 cup]

10. 10

    Rinse deer steaks and place in a zip bag with vinegar and water; allow to soak for 2 to 3 hours in the refrigerator.

11. 11

    Remove steaks and discard vinegar water; rinse out bag.

12. 12

    Rinse meat; trim and debone.

13. 13

    Place back in bag and cover with milk.

14. 14

    Allow to marinate for at least 4 hours in the refrigerator.

15. 15

    Remove meat from refrigerator about 1/2 hour before cooking. Drain milk from meat but do not rinse again.

16. 16

    In a flat bowl or dish, combine the flour, salt, black pepper and garlic powder.

17. 17

    Heat oil in a large, heavy pan. Dredge steak pieces in seasoned flour.

18. 18

    Brown deer steak in oil. Remove steak and place in a covered casserole dish.

19. 19

    Add onions to pan and saut� until tender, remove to the casserole dish.

20. 20

    Add 1 can beef broth to the frying pan.

21. 21

    Bring to a boil and scrape the bottom of the pan.

22. 22

    Reduce heat.

23. 23

    Add the butter to the pan and stir to combine.

24. 24

    Add the second can of broth, the Worcestershire and the wine; cook until gravy begins to thicken.

25. 25

    Pour or ladle gravy over venison and onions; cover casserole dish and bake for 45 to 60 minutes.

26. 26

    Serve with salad and rice. We also prepared mashed cauliflower with the dinner.

27. 27

    Combine sugar, cocoa and cornstarch in a saucepan.

28. 28

    Gradually add milk, stirring with a whisk until smooth.

29. 29

    Cook over medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened.

30. 30

    Remove from heat.

31. 31

    Add margarine and vanilla, stirring until margarine melts. Cover and chill.

32. 32

    Cut cake in 1-inch cubes.

33. 33

    Arrange half of cake cubes in a 3-quart trifle bowl; brush with 2 tablespoons liqueur.

34. 34

    Spoon half of cherry filling over cake.

35. 35

    Spread half of chocolate mixture over cherry filling.

36. 36

    Top with half of whipped topping.

37. 37

    Repeat layers with remaining cake, liqueur, cherry filling, chocolate mixture and whipped topping.

38. 38

    Cover and chill at least 8 hours.

39. 39

    If desired garnish with fresh cherries and chocolate curls.

40. 40

    In a medium bowl, combine the flour, cornmeal, baking powder, and salt; set aside.

41. 41

    In the bowl of an electric mixer, beat butter on medium-high speed for 30 seconds.

42. 42

    Add brown sugar and beat until combined, scraping sides of the bowl to fully incorporate.

43. 43

    Beat in the egg yolks, lemon peel (or lemon oil), vanilla and minced sage until combined.

44. 44

    Add the flour in 3 increments, beating until all is incorporated.

45. 45

    Cover and refrigerate batter for 1 hour.

46. 46

    Shape dough into 3/4-inch balls and place them 2-inches apart on an ungreased cookie sheet (I line with a Silpat).

47. 47

    Drop about 1/4 teaspoon of the blackberry preserves into each indentation. (Optional: garnish cookies with a tiny sage leaf, if desired.) Place prepared cookies into the freezer for 15 minutes prior to baking for best results.

48. 48

    Bake cookies for 8-10 minutes, or until bottoms are lightly browned.

49. 49

    Cool on a cookie sheet for 1 minute, then transfer to wire racks to cool.