OCR Text |
Show t I ) T REFLEX JOURNAL BULLETIN SECTION lc LEADER, OCTOBER 21, 1982 Preparing Venison... Its Brother Ben That Wears The Chefs Hat By KATHRYN JENNINGS pinch of thyme By DONETA GATHERUM teaspoon parsley flakes cup diced celery 4 medium potatoes 4 carrots, diced 4 small onions Tablespoon flour DREDGE venison in flour and brown in hot fat in a Dutch oven. Remove and in remaining fat saute sliced onion and garlic for three minutes. Return venison to Dutch oven and add boiling water, salt, pepper, thyme, parsley and celery. Simmer VA hours. Add medium potatoes, cut into small pieces, carrots and the small onions. Cook 30 minutes longer. Thicken pan juices with flour and a little cold water. 'A The butchering of a deer and the preparation of the meat before and during cooking is very important to the end cooked product. There are many uncontrolled factors that must be taken into consideration when deer meat is brought home. First, the age of the deer which cannot be determined before the animal is killed. Second, its sex and finally, the time of year when the animal is killed. This is regulated by state hunting law's. 1 1 BECAUSE these factors are beyond the control of the hunter, it is doubly important that the quickness of the kill, the field dressing, skinning and aging is done properly so that the best quality meat product can be had by the hunter and his cold-stora- VENISON CREOLE pound ground venison Tablespoons shortening 1 large onion, chopped 1 Tablespoon chili powder 1 Tablespoon black pepper 3 cups cooked rice (brown rice tastes best) 1 (16 oz.) can red kidney beans (16 oz.) can tomatoes 'A teaspoon garlic salt Dash salt family. 1 There are numerous books in the public library on the proper methods of dressing and butchering a deer. Most outdoor magazines contain special sections on this subject especially during the fall month issues. The reader should refer to one of these sources if there are any questions about how to properly dress, skin and age deer meat. 4 1 4 Tablespoons chili powder 4 Tablespoons paprika teaspoon oregano teaspoons ground comino (cumin) seed 1 teaspoon ground cayenne pepper 2 teaspoons black pepper 1 teaspoon salt 4 garlic cloves, minced 1 Cup bouillon 1 2 BROWN MEAT in suet or margarine. Add seasoning and simmer for 30 minutes. Set aside. PASTE MIXTURE: 1 pound tamalina or white cornmeal Vi pound shortening 4 Tablespoons salt IVi cups bouillon, warm after boiling Mix together to form a thick paste. SHUCKS: Soak 50 to 60 corn shucks, green or diced, for several hours in hot water With scissors cut to 2x6 inches. Brown paper bags can be used if shucks are unavailable. Layer paste over top four inches of shuck to a dept of ' inch. Spoon a heaping tablespoon of meat sauce to the center of paste and roll loosely. Fold or tie empty end of shuck with string. Steam overboiling water for one hour. BROWN MEAT and onion in shortening over medium heat. Add remaining ingredients, except rice. Cook on high heat until steaming. Reduce heat to low and cook about 30 minutes. Serve over rice. VENISON STEW pound cubed venison small onion, sliced 1 clove garlic, minced 1 teaspoon salt 'A teaspoon pepper VENISON HOT TAMALES 1 1 pounds lean venison 'h pound beef suet or 2 Tablespoons 2 Venison steaks I egg, beaten bread crumbs salt and pepper POUND steaks until about lA inch thick. Dip each steak into egg and coat with bread crumbs, working crumbs into meat with fingers. Season steaks and fry quickly in hot fat, turning once. Serve immediately. Miss Heritage Halls for her cherry pie. UPON GRADUATION from college, Susan started teaching school at an elementary grade level. She continued in this career after her marriage to James Schmidt. Five years ago the Schmidt family moved to Layton. James teaches math and student council at Kaysville Junior High School. Susan stays home to caie for the homemaking necessities and to be with her family of four children. Brent, the oldest is a 3rd grade student at Crestview Elementary. Darren is a first grader. Amy is in kindergarten. Andrea is just over one year old. While she inSusans children were vited neighbors into her home for some preschool activities. Just so she could keep up with her school teaching career skills. Her assignment in the LDS Church led Susan to pursue and research one very inuse of dry teresting area of cooking-t- he milk. In order to complete a Relief Society homemaking assignment, Susan and her friend, Kristine Pritchett, spent several months studying the use and storage of powdered milk. THE RESULTS of this study and research concise booklet was a and entitled Storing PowUsing dered Milk. The information gathered includes selection of dry milk, storing and using the milk. POWDERED MILK is one of the most versatile and needed storage items. It is recommended that one store 300 quarts per person per year or 75 gallons (75 pounds) of t, dry milk. In storing dry milk consider the temperature. Dry milk should be stored in a cool area. 40 degrees F. is ideal. non-fan- non-insta- nt conPACKAGING should be in tainers because oxygen speeds up the chemical changes that affect odor and flavor. Susan packs her dry milk in no. 10 cans, cans. air-tig- for deserts made out of dry milk. Amy and Susan Schmidt have a sweet tooth A Dry Milk Menu parents, Mr. and Mrs. Eldred Erickson, progparticipated as leaders in many rams. These experiences were the bein-nin- g of Susans cooking skills. THE SKILLS developed through the program carried over into Susans high school days. She represented her school as a Sterling Scholar in homemaking. Susans interests shifted from home economics to elementary education when she attended BYU. Cooking must still have been one of her favorite hobbies. Once she LAYTON - The experiences that go into and making up a good cook are many mother a of influence the varied. Certainly 4-- H 4-- has much to do with a persons cooking skills. Raising a family of young children means some cooking abilities must be acquired. School classes often teach cooking. Even church assignments can be part of the make a experiences that work together to cook. a as successful person beSUSAN SCHMIDT of Layton first her of because came interested in cooking DRY MILK can be med as a substitute for whole milk or it can be used in cooking. dry milk Susan prefers using her in cooking. She says it can be used in any recipe calling for milk. Add the dry milk to other dry ingredients. Sift to blend then add water for the milk called for in the recipe. Dry milk can be added to foods such as meat loaf to increase the protein level. You can use the reconstituted milk in a recipe just as you would fresh milk. T dry milk has some advantages over whole milk. First, it is easy to store. If something happens that you cant get to a store, dry milk is handy and available in your food storage. In many cases, it is more economical to use. There is a sense of satisfaction and accomplishment that comes to a person when they have prepared something very tasty and non-insta- nt home experiences growing up in Pleasant View. Susan is one of eight children. Her 4-- NON-INSTAN- n&- jr with instant pudding ) 4 cup shortening or butter , cup ice water ' tsp. salt tsp. sugar 1 mix. They are always ready when friends drop in and they are also fun to make. 1 BENS MINI PIES CUT SHORTENING into flour, salt and sugar. Pour water into mixture and mix carefully to form a ball. Chill about 2 hours. Roll and cut into circles, handle as little as possible. The secret of flaky pie crust is the ice cold water and chilling of entire mixture. cups thawed, pitted frozen cherries 2 Tablespoons cornstarch 4 with a little cold water Tablespoon butter tsp. cinnamon sugar to taste 1 1 MIX SUGAR, cornstarch and butter with the juice from Utllk friend. INSTANT PIDD1NG a a POPSI-CLE- large. 6 oz. pfg instant pudding mix. any flavor : cup sugar can 13 oz. evaporated milk 4 cups regular cold milk 1 BLEND ALL ingredients in THIS PIE crust recipe came and freeze. Ben Jorgensen is a student at Washington Elementary School and lives in Bountiful with his family He is ihe third son of Robert and Rosemarv Jorgensen. HIS OWN recipes may nol always turn out with a professional look, but no one seems to mind as long as the food tastes good, and he has many super dishes. Ben is active in sports and especially gymnastics, also en- joys scouting, fishing and working with his father doing pottery . kj Favorite Cook Recipes.,. SWEETENED CONDENSED MILK In a small bowl combine cup plus 2 Tablespoons non fat dry milk and xh cup warm water. Add V. cup sugar and stir until dissolved. If necessary, set bowl in hot water to hasten dissolving. Although this is not as thick as regular sweetened condensed milk, it works well as a substitute. 1 BASIC COTTAGE CHEESE 1 1 1 gallon milk rennet tablet or 'A junket tablet pt. buttermilk or basic yogurt DISSOLVE RENNET tablet in warm water. Pour milk into a large heavy pot and heat to 90 degrees. Add buttermilk or yogurt, stirring to mix. Then add dissolved rennet. Cover pot and leave overnight in a warm place. The next day, you will Find a gelatinous, Firm yogurt in the almost solid mass-lik- e is the a silver knife cut With This curd. pot. through this curd to break it into small pieces. Now set the bowl with the curd into a pan of warm water and bring the curd up to 110 degrees. A thermometer is essential in the making of any cheese product. Shake the bowl gently while it is being heated to help distribute the heat more evenly. WHEN THE curd temperature reaches turn off the heat but leave the cheese bowl in the water for about a half hour. Then pour the cheese into a cloth bag or several layers of cheese cloth and hang it up to drain. Use a bowl to catch the whey if you wish to use it. Later, when the curds have drained, mash the cheese with a fork, work in a little sweet or sour cream if you have used skim milk or moisten it with a little yogurt if you do not want the extra fat in the cream. You now have a delicious cottage cheese. 1 10 SEASON basic cottage cheese with a little kelp, salt, caraway seeds, chopped chives, dill or parsley. Put basic cottage cheese in a blender, chop for a few seconds and it makes a delicious cream cheese. This makes a great dip base. BASIC POWDERED MILK YOGURT 2 1 1 cups warm water Tablespoons yogurt (unflavored) powdered milk cup non-insta- nt POUR WARM water (100 degrees) in the blender and turn on low speed; add powdered milk slowly. Blend until smooth. Add yogurt and blend few seconds (this whole process can be done by hand but be sure to beat all the lumps out). Pour into jars or in warm waglasses. Place jars neck-dee- p ter. Cover pan with lid. Set on yogurt maker 0 can be or any place a temperature of maintained for 4 hours. Check at the end of three hours to see if mixture has set up. If not set up, check each 20 minutes until set (if not set up in 4 hours, you probably have a failure). Chill immediately when set up. Keep in refrigerator up to one week. 100-12- 1 r0-- 2 cups flour pop-sicl- from Mary Sophia Ohlin. Swedish grandmother of blender and pour into molds PIE CRUST The following recipes all use dry milk. The same foods can be prepared using whole milk. was named -- THIS YOUNG man likes to help w ith the family meals and often makes up original recipes which often turn out to be real favorites. He also makes BREADED VENISON STEAK AFTER THE deer meat is stored in the home freezer, the following recipes can add enjoyment to the use of this economical source of meat. By DONETA GATHERUM Ben Jorgensen has made some of his famous mini pies with a cherry filling. He uses either frozen pitted cherries or the sweet chemes. often picks them right from the trees, in season. frozen chemes, bring to a boil and add the drained chemes. Cool to just warm. Put a small amount in the center of prepared pie crust circles, about 6 to 8 inches in diameter. Fold in half and seal edges. BAKE ON cookie sheet at 375 degrees about 15 minutes or until golden brown. Glaze with a powdered sugar icing. cup SOFT ICE CREAM dry milk non-insta- ' &'!.! tr Sl 3 cups water 3 Tablespoons honey MIX IN blender, put in shallow tray and freeze until solid. To serve break into small chunks and beat until soft. Serve with chocolate syrup, jams, jellies or other flavor- ings. STARLIGHT CAKE cups plus 2 Tablespoons flour l1: cup sugar Vi tsp. baking powder tsp. salt ': cup shortening 'A cup powdered milk 1 tsp. vanilla 1 cup water PLACE ALL the above ingredients in a bowl, mix for 2 minutes then add 3 eggs Place in a greased and floured 9x13 pan in round ones or cupcakes etc. Bake at 350 foi 0 minutes. Pineapple Upside Down Cake: melt cube margarine in bottom of pan, in ov en av it preheats. Sprinkle cup brown sugar on top of margarine. Arrange pineapple slices on top of this and marchino cherries if desired. Use pineapple juice in place of the water as you mix the above cake. Pour batter over pineapple mixture. Bake. HOT FUDGE SAUCE 2 1 20-3- Combine in saucepan and cook until thick: VA cup cream (half can be canned milk or powdered milk with half the water) 6 Tablespoons cocoa 1 Tablespoons margarine 1 cup sugar 'A cup flour Serve over ice cream 90 MINUTE BREAD Place qt. warm water in a bowl. Add 3T dry yeast, 'A cup sugar, T. salt, and 3 T shortening. Then add so that you sprinkle covering all the water, 2 cups flour and then Vi cup powdered milk on Top. Place cup more flour on top of the dry milk and mix well. (This keeps the powdered milk from lumping in the water.) Add 5 to 7 cups more flour as you mix it, until the dough comes away from the side of the bowl. Then knead 10 minutes. Cut into 4 loaves and let rest with a cloth covering for 15 minutes Then make into 4 loaves. Place in pans and let rise 30 minutes. Bake at 350 degrees for 30 minutes. CAN MAKE into bread sticks: let only rest 5 minutes and then pull and stretch into bread sticks. Brush with butter then sesame seeds or flavored salt. No need to let rise. Bake in 350 degree oven for 10 to 15 minutes. One loaf of bread dough can be divided in two pieces to cover 2 pizza pans. 1 ONE LOAF of bread can be rolled into a rectangle, brushed with melted butter, sprinkled with sugar, raisins and cinnamon for cinnamon rolls. Can also be made into pan rolls, hamburger and hot dog buns, Swedish tea rings, flapjacks or griddle cakes, parker house or crescent rolls, etc. CAN USE part or all whole wheat. When adding part, add whole wheat first and then it gets beat well with the yeast mixture for gluten. If adding all whole wheat flour it will not take as much as white flour. |