Canned Venison~ Caribou Or Beef Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Use the less tender parts usually reserved for stews. Cut into 1"
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.
Title: CANNELINI SALAD
Categories: Italian, Salads
Yield: 6 Servings
15 oz Can canelini beans, drained
Grated zest of 1 lemon
Juice of 1 lemon
1 bn Fresh parsley, chopped
3 ea Garlic cloves, minced
2 ts Fresh rosemary, minced
2 ea Fresh sage leaves, chopped
2 tb Nicoise olives, pitted &
-- chopped
Salt & pepper to taste
6 ea Leaves butter lettuce
Combine all ingredients in a bowl except lettuce. Toss well & chill
for at least an hour, preferably overnight. To serve, place a scoop
of bean salad in each lettuce leaf.
PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg
Sod.; 3mg Fiber.
VT July, 1993
Source from luhu.jp
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.
Title: CANNELINI SALAD
Categories: Italian, Salads
Yield: 6 Servings
15 oz Can canelini beans, drained
Grated zest of 1 lemon
Juice of 1 lemon
1 bn Fresh parsley, chopped
3 ea Garlic cloves, minced
2 ts Fresh rosemary, minced
2 ea Fresh sage leaves, chopped
2 tb Nicoise olives, pitted &
-- chopped
Salt & pepper to taste
6 ea Leaves butter lettuce
Combine all ingredients in a bowl except lettuce. Toss well & chill
for at least an hour, preferably overnight. To serve, place a scoop
of bean salad in each lettuce leaf.
PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg
Sod.; 3mg Fiber.
VT July, 1993
Source from luhu.jp