Meatballs with Cranberry Sauce
2 pounds ground venison (or beef)
1/4 cup ground pork
1 cup cornflake crumbs
1 tablespoon parsley flakes
2 tablespoons dry onion flakes
2 eggs
2 tablespoons soy sauce
1/3 cup tomato ketchup
11/4 teaspoons salt
1/4 teaspoon black pepper
Combine ingredients and shape into 11/2-inch meatballs. Place in greased 9x13-inch baking dish. Pour Cranberry Meatball Sauce over meatballs. Bake at 350° for 1 hour. Serve in a heated chafing dish. Serves 8.
Cranberry Meatball Sauce:
1 (16-ounce) can jellied cranberry sauce
1 tablespoon lime juice
3 tablespoons light brown sugar
1 cup tomato ketchup
Heat ingredients until smooth. Pour over meatballs.
The Complete Venison Cookbook
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Tomato-Basil Bisque
21/2 sticks butter
11/2 cups all-purpose flour
2 tablespoons minced garlic
2 tablespoons minced shallots
2 cups chicken stock
2 cups heavy cream
2 (32-ounce) cans chopped tomatoes
2 (6-ounce) cans tomato paste
1/2 cup sugar
1/2 cup basil chiffonnade (fresh basil cut in small ribbons)
Salt and pepper to taste
In a large saucepan, melt butter. Stir in flour and cook for a few minutes. Add garlic and shallots and stir until soft. Add chicken stock, heavy cream, chopped tomatoes, tomato paste, and sugar. Slowly simmer until slightly thickened. Purée in a blender or food processor until smooth. Add basil, salt and pepper to taste. Serves 12.
Contributed
by Two Zero Eight South Lamar, Oxford, MS
Fine Dining Mississippi Style
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Hot Fruit Casserole
1
(20-ounce) can pineapple chunks
1 (29-ounce) can peach halves
1 (29-ounce) can pear halves
2 (16-ounce) cans Mandarin oranges
1 (10-ounce) jar maraschino cherries
1/4 - 1/3 cup brown sugar
Cinnamon to sprinkle
1/4 cup dry sweet wine (optional)
1/3 cup cornstarch
First, select only 2 of your favorite fruits; drain their juices in a bowl, and reserve. Drain all remaining fruits, and discard their liquid. Prepare a shallow 9x13-inch baking dish with nonstick spray. Arrange fruit in bottom of baking dish and sprinkle with brown sugar and small amount of cinnamon. Bake, uncovered, at 350° for 30–40 minutes. Remove baking dish from oven. In a small bowl, stir 3/4 cup reserved fruit juice and wine into cornstarch until mixture is smooth. (May use 1 cup reserved fruit juice without the wine.) Pour cornstarch mixture over fruit, and return baking dish to oven to bake an additional 10 minutes or until fruit is glazed.
Contributed by
Priester’s Pecans, Perry, GA
Fine Dining Georgia Style
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Lowfat Apple Raisin Pie
2 egg whites
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup unbleached flour
11/4 cups diced, peeled Macintosh apples
1/4 cup raisins
1/4 chopped pecans
Butter-flavored nonstick cooking spray
4 sheets phyllo dough
In medium bowl, whisk egg whites, sugar, baking powder, and vanilla. Whisk in flour until smooth. Stir in apples, raisins, and pecans. Set aside. Coat a 9-inch pie plate with nonstick spray. Working quickly to avoid letting it dry out, fold 1 phyllo sheet in half crosswise. Gently press folded sheet into pie plate with ends of sheet extending over edge of plate on either side. Spray folded sheet with nonstick spray. Repeat with remaining 3 phyllo sheets, staggering ends so that the corners of the sheets are evenly spaced around rim of plate. Spoon apple mixture into pie shell. Fold ends of phyllo toward apples to form a rim of dough around the edge of pie plate. Set pie on a baking sheet. Bake at 350° until filling is puffed and lightly browned–about 30 minutes .
Contributed by
Woodlawn Bed & Breakfast, Athens, TN
Fine Dining Tennessee Style
