SWEET POTATOES AND APPLES

SWEET POTATOES AND APPLES
Makes 6 cups


1 (29 ounce) can sweet potatoes


1 (21 ounce) can apple pie filling


2 teaspoons brown sugar


1/2 teaspoon ground cinnamon


3 Tbsp. vinegar






In a large bowl, mix together sweet potatoes, apple pie filling, brown sugar, cinnamon and vinegar. Transfer to a medium microwave-safe dish.


Microwave on high 5 minutes, or heat in conventional oven at 350° for fifteen minutes or until the mixture is hot and bubbly.

SOUR CREAM ONION DRESSING

ONION SOUR CREAM DRESSING

1 3/4 cups sour cream 

1/2 teaspoon sugar
1/8 teaspoon pepper
2 Tbsp. cider vinegar
1 1/2 teaspoons prepared mustard
1/2 cup grated or puréed onion
     For something a bit more interesting use green onion purée 

1/2 cup sliced ripe olives

Combine all ingredients and refrigerate. Yield: 21/2 cups.

CAULIFLOWER IN MUSTARD SAUCE (salad)

CAULIFLOWER IN MUSTARD SAUCE
(Salad)

3 large heads cauliflower
Salted water
1 cup sour cream
1 cup mayonnaise
2 Tbsp. prepared mustard
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper

Cook cauliflower in salted eater until tender. Cool in refrigerator. Combine remaining ingredients. When cauliflower is cool, pour sauce over and refrigerate until serving time.

Its way too white. Add some chopped red pepper and chopped green onion and anything for color. Serves 10-12.

WILLIAMSBURG PEANUT SOUP

WILLIAMSBURG PEANUT SOUP

3 cups chicken broth

1/4 cup chopped celery

1/4 teaspoon salt

1 small onion chopped fine

2 Tbsp. butter

1/2 cup smooth peanut butter

1 cup milk

1/4 cup flour

1/4 cup water

1/4 cup chopped peanuts

Parsley for garnish

Combine stock and next four ingredients and cook 2-3 hours on low fire.  Add milk,flour and water, mixed together and peanut butter to above ingredients and cook on high for 15 minutes.  Stir constantly with wire whisk until smooth.  Serve in bowls and sprinkle with chopped peanuts and parsley.  Serves 4.

POPOVERS

Makes 6 large popovers

1 cup AP flour

1 teaspoon salt

3/4 cup milk

4 eggs

 2 Tbsp. butter, melted, plus more for greasing the pans

POPOVERS

Preheat oven to 425°.  Brush the cups of a popover pan with meted butter and place in the oven while it heats.

In a large bowl whisk the flour and salt together to combine.  In a large liquid measuring cup Whisk the milk and eggs to combine.  Add the milk mixture to the flour while whisking constantly until a smooth very liquids batter forms.

Gradually whisk in the melted butter, mixing just until fully incorporated.  Transfer the batter to a large liquid measuring cup.

Remove the hot pan from the oven and pour the batter into the cavities of the pan, filling each cavity just over halfway full.

Bake the popovers--without opening or adjusting the oven--until they are golden brown and very tall, about 20 to 25 minutes.

When you remove the popovers from the oven, puncture each on the top 

And or the side with a sharp paring knife to release some of the steam inside.  Serve the popovers warm immediately

Store leftovers in an airtight container for up to two days.  Rewarmed in the oven.

FRIED VENISON

FRIED VENISON

Batter:

2 cups flour

13/4 cups milk

3 teaspoons salt

1/4 teaspoon red pepper

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

In a medium sized bowl  ix flour and mild together with a whisk until all lumps are out.  Add salt, red and black pepper and garlic.  Mix well.

Shaking flour:

4 cups flour

2 teaspoons paprika 

Place flour and paprika in a plastic bag and mix well for shaking.

Oil--1-2 inches deep In a pot

1-11/4 pounds venison backstrap

Slice backstrap in 1/4 inch slices.  Pound each slice with a meat tenderizing mallet.  Dip venison in batter with a fork until completely covered.  Drop into bag with flour and shake well.  Preheat oil in a skillet on n medium high setting.  Drop the floured venison into the hot oil and fry until golden brown.  Drain meat on a paper towel and serve hot.  When cooking a lot of venison, the "shaking flour" will become very lumpy.  Sift to remove lumps and add more flour as needed.  This is delicious witha cream gravy made with the browned particles left in the skillet after frying.

Gravy

4 rounded Tbsp. flour

3/4 cup water

2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

Using the Sam skillet, pour off excess oil, leaving browned particles and approximately 3 Tablespoons oil.  Turn burner to medium-high and add flour, stirring constantly, until medium brown.  Add water and milk and continue stirring with a whisk.  Turn heat to low and cook until thick. Add salt and pepper to taste and serne immediately.  Serves 8.

VENISON ROAST WITH CLARET MARINADE

VENISON ROAST WITH CLARET MARINADE

1 cup olive oil
2 cups claret
1 jigger gin
2cloves garlic
1 onion
1 teaspoon salt
6 crushed peppercorns

Place roast in large container, bowl or crock. Blend remaining ingredients and pour marinade over roast. Put bowl in a cool place to stand for 2-4 days. Turn meat twice a day. Wen ready to cook drain meat, save and save liquid. Dry and season with salt and pepper. Put roast in oven T 450° for 15 minutes. Lower heat to 325°. Cover pan, baste with liquid marinade every 20 minutes. Remove roast when cooked to your liking.

You may add flour in pan for gravy. For well done roast cook 25-30 minutes per pound or until fork tender. Serves 8 to 10.