Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 8 of 10                                                                 
 From : Paul MacGregor                      9:2500/300      Wed 14 Dec 94 09:40 
 To   : All                                                                     
 Subj : beef jerky                                                              
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Hi yall,

    One of the fellas at work had complained that he didn't know what
to do with all the deer meat he had acquired from his hunting.  When I
presented him with a LONG printout of venison recipes, he came back with
this one for our collection.  He stated that it might be better if you
add beer to the marinade.


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Homemade Jerky
 Categories: Meats, Appetizers
      Yield: 2 pounds

      3 lb Beef or elk meat                  1/3 c  Liquid smoke hickory
    1/2 c  Coffee                                   -  seasoning
    3/4 c  Soy sauce

  Cut meat into 1/4-inch thick slices.  Place in a bowl with the coffee, soy
  sauce and hickory flavoring; marinate for 8 hours, turning frequently.
  Place meat on a cookie sheet and bake at 200øF for 6 to 8 hours, to the
  degree of hardness you prefer.

  ***  Katherine Larkin from Montana's Dana Ranch  ***

  (Countryside Magazine / Sept/Oct 92)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Spiced Pickled Pears
 Categories: Snacks, Appetizers, Relishes, Pickles
      Yield: 1 quart

      6 lg Pears, peeled & halved              1 t  Allspice
      3 c  Water                               2    Cinnamon sticks
  2 1/2 c  Light brown sugar                 1/2 t  Brown mustard seed
      1 c  White vinegar                     1/2 t  Yellow mustard seed
      1 t  Cloves                              1    Ginger, 1-inch thick slice

  In a large saucepan, bring water, sugar and vinegar to a boil over medium-
  high heat.  When sugar has dissolved, add spices and pear halves, reduce
  heat and simmer until pears are almost soft through -- about 25 to 45
  minutes, depending on ripeness and variety of pears.  Test for doneness by
  pricking thickest part with a sharp knife.  Remove pears and place in a
  sterilized 1-quart jar.  Bring pickling liquid to a boil, reduce by half,
  pour over pears and seal.

  (Countryside Magazine / Sept/Oct 92)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Pear Custard Tart
 Categories: Pies, Desserts, Fruits
      Yield: 8 servings

MMMMM--------------------------**  PASTRY  **-------------------------------
  1 1/2 c  Flour                           1 1/2    Sticks unsalted butter
    1/4 t  Salt                                2 T  Ice water
      2 T  Sugar

MMMMM--------------------------**  PEARS  **-------------------------------
      6 c  Water                               1    Vanilla bean
    3/4 c  Sugar                               2    Lemon zest, 1/2-inch wide
      2    Cinnamon sticks                          -  strips
      1 t  Whole black peppercorns             4 lg Bartlett pears

MMMMM-------------------------**  CUSTARD  **------------------------------
      2    Eggs                              1/2 t  Vanilla extract
    1/4 c  Heavy cream                         2 T  Sugar
      2 T  Flour

  **  Pastry  **
  Place flour, salt and sugar in a food processor and mix once.  Add butter
  and mix with short pulses until mixture forms coarse crumbs.  Slowly add
  water and mix with short pulses until pastry clumps together but doesn't
  form a ball.  Transfer dough onto waxed paper, press into a flat, 5-inch
  round, wrap tightly and refrigerate for at least an hour.

  Preheat oven to 400øF and butter a 10-inch tart pan with removable bottom.
  Roll out pastry and fit into tart pan, cover with foil and refrigerate for
  at least 2 hours.  Prick pastry all over with a fork, line it with foil
  and fill with baking weights, rice or dried beans.  Bake crust until edges
  are golden, about 20 minutes.  Remove foil and continue baking until
  pastry is golden all over, an additional 5 to 10 minutes, and remove from
  oven.

  **  Pears  **
  To prepare poaching liquid, whisk together water, sugar and spices in a
  saucepan.  Bring to a boil over medium-high heat.  Add pear halves and
  simmer until pears are nearly soft throughout -- about 25 minutes to an
  hour, depending on ripeness and variety of pears.  Test pears at 15-minute
  intervals; when poached, remove from liquid and cool on a plate.

  **  Tart  **
  To assemble tart, slice pears crosswise into 1/2-inch slices.  Place the
  blade of a knife lengthwise under the pear, and press gently on the pear
  until you have a pear half that is elongated.  Transfer pears to tart
  shell, placing them in a circle with stem ends facing center.

  **  Custard  **
  To make the custard, combine eggs, cream, flour, vanilla, and sugar in a
  food processor.  Pour custard over and around pears to within 1/4-inch of
  the top of the crust.  Bake in the center of a 350øF oven until custard is
  golden brown on top and set, about 25 minutes.  Remove tart from oven and
  cool for 5 minutes on a wire rack.  Remove the ring and cool tart
  completely.  Transfer tart, still on its metal base, to a serving platter.


  (Countryside Magazine / Sept/Oct 92)

MMMMM

Because of the mailers -- be sure to change all the "MMMMM" back to "-----"
before you try to import the recipes.

The other two recipes will provide a use for all those pears that are
laying around going bad....  :+}

          The WEE Scot
              Paul




... A man can eat well without dirtying his ears.

--- PPoint 1.88
 * Origin: The Scottish Connection (9:2500/300)