Cooking on the Wild Side September 2016
Venison Skillet Supper
- 1 large onion, chopped
- 1 large green pepper, chopped
- 3 cloves garlic, minced
- 1 lb. ground venison
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 15-oz. can diced tomatoes
- 1 can beef broth
- ¾ cup uncooked white rice
- 1 cup grated Cheddar cheese
Spray a deep skillet with vegetable spray. Sauté onion, green pepper and garlic until soft. Add venison and cook until meat loses its color. Add garlic powder, Italian seasoning, tomatoes, beef broth and rice to skillet. Stir well. Bring to boil, reduce heat and simmer covered about 20 minutes. Add cheese and replace lid to melt cheese. Serve with good bread and salad for great skillet supper.
- 1 can purple hull peas, rinsed & drained
- 1 can crowder peas, rinsed & drained
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 can Mexicorn
- 4 green onions, finely sliced
- 1 medium sweet onion, finely chopped
- 2 4 oz. jars diced pimento, drained
- 1 can diced ripe olives
- ½ cup flat parsley, minced
- ¼ cup cilantro, minced
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- ⅔ bottle Tangy Tomato Bacon dressing
Mix all ingredients together in a bowl. Serve with tortilla chips or crackers.
Scented Geranium Angel Food Cake
- 1 cup sifted flour
- 1½ cups sifted scented geranium granulated sugar (see instructions below)*
- 12 large egg whites
- 1 tsp. cream of tartar
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 6 rose scented geranium leaves
*Two days to one week before you bake the cake, place a layer of rose scented geranium leaves in jar and cover with about one inch of sugar. Repeat process until you have the 1½ cups sugar in jar. Cover tightly and set aside until ready to make cake.
Preheat oven to 325°. Have ready an un-greased 10-inch angel food cake pan (tube pan) with removable bottom.
In a small bowl, combine flour with ¾ cup sugar. Whisk together flour/sugar mixture until well combined. In a large, grease free bowl, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt. Beat at medium speed until soft peaks form. With mixer running, add remaining ¾ cup sugar, ¼ cup at a time. Add vanilla and beat until stiff. Sift flour/sugar mixture into bowl. Gently fold into egg whites about ¼ cup at a time.
Place scented geranium leaves in bottom of pan. Pour cake batter over leaves. Bake for 50-60 minutes until cake is golden brown, springs back when touched and a straw comes out clean when inserted in cake. Invert pan on rack and let cool completely before removing from pan. Remove geranium leaves and serve.