Recipes

Sweet and Sour Elk Meatballs
This is a great way to serve elk meatballs. Can be used an an entree for Sunday dinner or as an appetizer. Try setting them out with toothpicks.  1 lb elk meatballs (2 pkgs), thawed 3 1/2 c tomato juice 1 c packed brown sugar 10 gingersnaps,

Tea Cream for Fresh Fruit
1 tbsp. black tea with orange peel½ cinnamon stick1 whole nutmeg4 whole cloves3 tbsp. boiling water2 cups heavy cream¼ cup sugar2 pints fresh strawberries (or other fresh fruit)Pour boiling water over tea and spices. Let stand at room t

Berries and Honey
1 quart strawberries, cut in halves1 pint blueberries1 pint raspberries (red or black)¼ cup unpasteurized honey¼ cup lime or orange juice at room temperatureFresh mint, chopped (optional) Wash berries gently and combine. Mix honey

Yummy Swiss Chard Pie
1 tbsp. olive oil¾ cup chopped onions1 tbsp. minced garlic or scapes1 bunch Swiss chard3-4 eggs1 cup milk or half-and-half½ teaspoon salt1 8-inch deep-dish pie shell1 cup grated cheddar or Swiss cheese½-1 tbsp. chopped fresh dill

Marinated Radish Salad
4 large bunches radishes (sliced)4 green onions (sliced)2 tbsp. fresh dill (chopped)¼ cup olive oil2 tbsp. lemon juice½ tsp. sugar½ tsp. Dijon mustard¼ tsp. saltPepper to tasteCombine vegetables. Make dressing in separate

Quick Cherry Cobbler
½ cup sugar½ cup flour½ cup milk1 teaspoon baking powder¼ teaspoon salt1 pint sour cherries, washed and pittedPreheat oven to 350°. Combine all ingredients except fruit. Pour into 9 x 9 greased baking pan. Add cherries

Beet Bruschetta
      From Mom Cantelmo's Kitchen  This is a great starter for Summer get togethers.  We toast some good Italian bread, sliced thin, and enjoy great conversation with close friends. In addition to its great taste it

Swiss Chard with Oil and Lemon
      From Mom Cantelmo's Kitchen:  Swiss chard is a much loved green in Italian families.  This version is a favorite way the Romans prepare and enjoy Chard.4 Servings  (In our family we'd have to double this

Zucchini and Tomato Casserole
     From Mom Cantelmo's Kitchen:  This wonderful casserole comes from a book that I love quite a bit, The Unabridged Vegetable Cookbook by Nika Hazelton.  Your going to love this.6 Servings1/4 cup olive oil1 small onion

Daikon Recipes from Angelic Organics
Daikon with Tahini Dressing This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful.  Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).Serves 4       

Hot German Green Bean Salad
1½ pounds green beans, cut in 1-inch pieces3 slices bacon2 tablespoons sugar1 tablespoon lemon juice or white vinegar½ teaspoon salt1 small onion, sliced into rings¼ cup cold water2 teaspoons cornstarch Cook beans, covered,

Cilantro Egg Salad
5 hard-cooked eggs, finely chopped ¾ cup mayonnaise ¾ cup chopped fresh cilantro 1 tablespoon Dijon mustard 1 teaspoon lemon juice 1 teaspoon lime juice 1 stalk celery, finely diced ¼ cup onions, finely diced Salt and pepper to t

Garlic Stir-fried Snap Peas
3 cups sugar snap peas1 tablespoon oil (any mild one)2 large garlic cloves, minced2 teaspoons fresh lemon juiceSalt and pepper to tasteCooked rice (optional)Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remo

Beets and Beet Green Recipes
BeetsThese are not the beets of your childhood – at least not the beets of my childhood.  Actually, we never had beets – they’re the one food my father cannot abide.  When I did eventually try beets I could not understand

southwest leg of goat
 Southwest Leg of Goat1 leg of goat (5 to 7 lbs), boned2 t salt1 c wine or vinegar1 t sage1 c vegetable oil3 large potatoes2 cloves garlic, whole3 onions1 bay leaf, crumbled3 large chilies1 t rosemary2 garlic cloves, skin removed1/2 t crushed pe

easy cheeseburger bake
Cheeseburger Bake1 pound ground goat 1/3 cup chopped onion 1 can (11 ounces) condensed Cheddar cheese soup 1 cup frozen mixed vegetables, if desired 2 cups bisquick or substitute 1/4 cup milk 3/4 cup water 1 cup shredded Cheddar cheese (4 ounces) sal

why eat goat?
Why eat goat?Because goat is high in protein, but low in calories, fat and cholesterol. The below nutritional information was taken from the "USDA Nutrient Database for Standard Reference." All examples are for 100 grams of roasted meat [co

Salad with basil
I made up this salad partly from something I had in a nice restaurant, partly from things that come in the box. I REALLY like fresh basil in almost everything.1 head delicate lettuce such as Boston1 white onion like the ones we've been getting lately

Garlic Bruscetta
10-inch baguette1 tablespoon tomato purée1 teaspoon olive oil2 cloves garlic, crushedFreshly ground black pepper1 ounce grated cheese  Pre-heat oven to 400°. Cut baguette slices between a half-inch and an inch thick. You'll get about

Pasta with Garlic and Oil
One of the easiest and tastiest dishes imaginable, and a great way to experience pure garlic flavor.Slice garlic into thin, even slices—about three large cloves per person. Add enough olive oil to almost cover the garlic. Sauté over medi

Roasted Green Beans
1 pound green beans, trimmed2 tablespoons extra-virgin olive oil2 garlic cloves, minced Preheat oven to 450°. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 min

Bacon and Balsamic Glazed Sugar Snap Peas
¼ pound bacon, minced 1½ cups fresh sugar snap peas 2 tblsp. balsamic vinegar 1 tblsp. brown sugar Salt and pepper to taste Cook minced bacon in large skillet till it begins to crisp, about 5 minutes. Remove with slotted spoon and set a

Andrea's Green Beans
Andrea - my all time favorite stylist - loves to prepare beans this way...As usual with most of the personal recipes - no quantities specified so you'll need to season to taste!Snap BeansMintGarlicLemon JuiceOlive OilSaltPreparation - Blanch or light

Fresh Basil Pesto
Prep:  30 minTotal:  30 minYields:  1 ¾ cupsIngredients:1 cup walnuts (we actually prefer walnuts) or pine nuts8 cups (4 ounces) lightly packed fresh basil leaves2 garlic cloves, coarsely chopped2/3 cup extra-virgin olive oilCoa

Chile Relleno
Chile RellenoFrom Cookin with Herbs by Susan Belsinger and Carolyn Dille4 Relleno peppers¼ lb Monterey Jack cheese, or any cheese you like1 large egg1 tbsp water1 ½  tsp minced, fresh oregano, or ½ tsp crumbled, dried herb1/

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