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After the hunt
By CHARLOT M. DENMON
Staff Correspondent
Now that deer season is over,
there are many freezers in the Back
Mountain holding a plentiful supply
of venison-roasts, chops, steak and
ground meat. While there were a
great number of hunters, who were
unsuccessful in bringing down a
buck or doe, they were fortunate
enough to have friends or neighbors
willing to share.
Those homemakers with husbands
or other relatives who have been
bagging a deer for the past number
of seasons are usually familiar with
various ways of preparing the veni-
son which, many people insist,
tastes just like beef.
For those who prefer deer steaks,
we suggest Oven-barbecued Steaks
taste, try Venison Stroganoff. We
were assured that one would not be
able to tell whether Marinated Veni-
son was venison or beef and another
close friend suggested a recipe
called Saddle of Venison. Party
entree .
OVEN-BARBECUED STEAKS
3-4 deer steaks, 34” thick
-2'T. oil
% c. chopped onions
% c. catsup
% c. vinegar
3% c. water
1 T. brown sugar
1 T. prepared mustard
1 T. Worcestershire sauce
Y t. salt
1s t. pepper
Marinate steaks in dry red wine
for three or four hours. When ready
‘to prepare remove from wine. Pour
oil into skillet. Brown each steak on
both sides. Transfer to roasting pan.
Add onions to oil in skillet and
brown lightly. Add remaining ingre-
dients to make a barbecue sauce
and simmer for five minutes. Pour
sauce and wine over steaks in roas-
ter. Cover, bake two hours or until
meat is fork tender in 350 degree
- oven.
VENISON STROGANOFF
2-3 der steaks about 1,” thick =
2 T. butter or margarine
% 1b. mushrooms, washed, trimmed
1 med. onion, minced
1-10% oz. can beef bouillon or broth
2 T. catsup
1 sm. clove garlic, minced
1t. salt
1 c. sour cream
3-4 c. cooked noodles (hot)
Cut meat across grain into % inch
strips. Melt butter in large skillet,
add mushrooms and onion; cook
and stir until onion is tender, then
remove from skillet. In same skillet
cook meat until light brown.
Reserve one third broth, stir in
remaining broth, catsup, garlic and
salt. Cover and simmer 15 minutes.
Blend reserved broth and flour; stir
into meat mixture. Add mushrooms
and onion. Heat to boiling stirring
constantly. Boil and stir one minute,
reduce heat and stir in sour cream,
then bring to boil. Let boil 15
minutes. Serve over noodles.
MARINATED VENISON
1-4 1b. venison roast
1 T. cracked pepper
t. ground allspice
“6 whole cloves
% c. brandy
% c. burgundy wine
% c. oil
6 carrots, cut in 2” lengths
12 sm. white onions, peeled and left
whole :
Ys c. butter
V4 c. flour
1-10%2 oz. can condensed beef broth
Salt to taste
Place venison in earthenware or
glass bowl. Add pepper, bay leaves,
allspice, cloves, brandy, burgundy
and oil. Refrigerate overnight.
Drain roast and place in a shallow
roasting pan. Pour marinade into
bottom of pan. Roast in pre-heated
350 degrees oven for two to two and
one-half hours until venison is
tender. Spoon marinade over meat
every 15 or 20 minutes. Add carrots
and onions to roast 40 minutes
before roast is ready. When done
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remove meat and vegetables to a
platter and keep warm.
Measure one cup of pan drippings
in a saucepan, melt butter and stir
in flour. Gradually stir in pan drip-
pings and beef broth into flour
mixture. Cook over low heat stirring
constantly until sauce bubbles and
thickens. Salt to taste. Spoon sauce
over meat to serve.
SADDLE OF VENISON
Wipe four pound saddle of venison
with damp cloth. Tie or skewer into
roll. Rub one t. salt and 1 t. pepper
into meat. Lay saddle in roaster,
pour 1 T. fat over it. Add 2 T. water.
Roast in 425 degree oven 45 min-
utes. Turn and baste frequently with
broth. Remove from oven, place on
platter, surround with timbales of
wild rice. Skim fat from broth, pour
broth over venison. Serve with cur-
rant jelly.
PARTY CHOPS
8 chops
Ys c. flour
% t. salt
Ya t. paprika
V4 t. pepper
4 c. salad oil
1% c. beef broth or consomme
% c. dry red wine
2 1g. firm tomatoes
% c. buttered crumbs
1/3 c. parmesan cheese, shredded
1/3 c. sliced stuffed olives
Dip chops in flour, salt, paprika
and pepper. Brown them in hot oil
in a large skillet. Transfer to a
shallow baking dish. Pour in broth
and wine. :
Bake uncovered in pre-heated 325
degree oven for 30 minutes, basting
and turning occasionally. Cut toma-
toes in eight thick slices and place
one slice on each chop. Return to
oven and bake for seven or eight
minutes. Top chops with buttered
bread crumbs, cheese and olive
slices. Increase heat to 400 degrees,
return chops to oven and bake until
cheese is melted.
- School
Following are cafeteria menus for
area school districts for the follow-
WEST SIDE TECH
Dec. 17 - 21
MONDAY - Wafer steak on soft
bun, cheese sticks, buttered vegeta-
bles, fresh fruit, Christmas cookies,
milk.
TUESDAY - Hot dog on bun,
chopped onions-relish, baked beans,
macaroni-cheese, pudding, milk.
WEDNESDAY - Hoagie (lettuce-
tomato-Italian dressing), tomato
soup-crackers, chips, cherry
squares, milk.
THURSDAY - Baked chicken,
mashed potatoes, seasoned peas,
angel baked roll-butter, sherbert,
milk.
FRIDAY - Hamburg on bun,
assorted condiments, noodles-cab-
bage, chilled fruit juice, holly berry
cup cake, milk.
LAKE-LEHMAN SCHOOLS
Dec. 17-21
Senior High School
MONDAY - Cheeseburg on bun,
saltines, fruit cocktail, milk.
TUESDAY - Hot dog or kielbasi
on bun, sauerkraut, French fries,
applesauce, oatmeal raisin cookie,
milk.
WEDNESDAY - Meatball hoagie,
milk.
THURSDAY - Christmas dinner -
Oven baked chicken, stuffing w-
gravy, crnaberry sauce, buttered
peas-carrots, roll-butter, ice cream,
milk.
FRIDAY - French bread pizza,
potato chips, tossed green salad,
pineapple tidbits, milk.
Junior High & Elementary Schools
MONDAY - Hamburger on bun,
chicken noodle soup-saltines, fruit
cocktail, oatmeal raisin cookie,
milk.
TUESDAY - Hot dog on bun,
cheese squares, potato puffs, baked
beans, peaches, milk.
WEDNESDAY - Meatball hoagie,
corn chips, green beans, pudding,
milk.
THURSDAY - Christmas dinner -
Oven baked chicken, stuffing w-
gravy, cranberry sauce, buttered
peas-carrots, roll-butter, ice cream,
milk.
FRIDAY - French bread pizza,
potato chips, tossed green salad,
pineapple tidbits, milk.
GATE OF HEAVEN SCHOOL
Dec. 12-18
- WEDNESDAY - Pork bar-b-que,
French fries, celery-carrot sticks,
fruit cocktail, milk.
THURSDAY - Turkey and rice w-
gravy, corn, cranberry sauce, Tas-
tykake, milk.
FRIDAY - Fish, buttered maca-
roni, peas-carrots, peaches, cookies,
milk.
MONDAY - Baked ziti ‘ground
meat in cheese sauce, salad, Italian
bread-butter, fruit cocktail, milk.
TUESDAY - Flying saucer, soup,
pretzel sticks, pears, milk.
DALLAS SCHOOLS
Dec. 12 - 18
WEDNESDAY - Soup-n-sandwich
‘special, turkey noodle soup w-veg-
gies, sliced ham-cheese sandwich or
McDallas hot chicken sandwich w-
lettuce and mayo, choice of milk or
juice. Bonus: Brownies.
THURSDAY - Stuffed Italian
shells w-tomato sauce or ballpark
hot dog on soft bun, buttered peas-
carrots, raspberry gelatine w-
whipped toping, milk or juice.
FRIDAY - Tuna bagels (tuna fish
hearty chicken noodle soup w-vege-
tables, choice of milk or juice.
Bonus: Iced cupcake.
MONDAY - Pierogies side dish of
onions (sauteed), or whimpie on
bun, corny buttered corn, pineapple
tidbits, choice of milk or juice.
TUESDAY - Spaghetti w-all beef
meat sauce, Italian bread-butter,
garlic bread in Jr. and Sr., or juicy
hot dog on bun w-fresh carrot stick,
tossed green salad w-dressing,
choice of milk or juice. Bonus:
Congo Bar.
SPECIAL
FACTORY
PURCHASE
BAUSCH 2 LOMB
RAY-BAN
SUNGLASSES
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"50% orr
Original Bausch & Lomb List Prices
Were $30 to $92
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ONLY
DEPENDING ON STYLE
rown’s Eye-Care Specialists.
Dr. Brown
OPTOMETRISTS, PC.
*Not to be combined with any other discount offer.
Phone:825-3491
Adjacent Free Parking
Tea held
Here are some tasty recipes that
can help slow down the absorption
of alcohol into the body.
CHERRY APPETIZER TRAY
Northwest fresh sweet cherries
Variety of sliced cheeses (caraway,
gouda, cheddar, Monterey Jack)
Appetizer Kabobs
Salami Cornucopias
Wash cherries and pile in bowl,
Place in center of tray. Surround
with sliced cheeses. Appetizer
Kabobs and Slami Cornucopias.
APPETIZER KABOBS
For each Kabob, place a cube of
Monterey Jack, a piece of sweet
pickle and a cube of cheddar cheese
on a toothpick.
SALAMI CORNUCOPIAS
Spread sliced salami with sof-
tened chream cheese flavored with
dill or tarragon. Shape into cornuco-
pia and secure with toothpics. Gar-
nish with parsley.
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By
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4
QUICHE LORRAINE
(Cheese Pie)
1% c. grated Swiss cheese
8 slices fried bacon, crumbled
9-inch unbaked pie shell
3 eggs
1 c. heavy cream
% c. milk
Vy t. pepper
% t. powdered mustard
Dash Cayenne pepper
Sprinkle grated cheese and bacon
into pie shell. Beat remaining ingre-
dients together and pour over
cheese. Bake in oven pre-heated to
375 degrees or until firm and
browned. Let cool, slice like pie and
serve.
STUFFED MUSHROOMS
1 1b. med. mushrooms (about 20)
2 T. butter
Ys Ib. bacon, cooked and crumbled
1 egg yolk
Ys t. sa;t
Yc. soft fine fresh, buttered bread
crumbs
2 T. butter, melted
Remove stems, wash and chop
them, and saute in butter for 5
minutes with mushroom caps. Mix
PERE 2 esy PREC) Sas
FIERY
<
Fd
chopped stems with crumbled
bacon, egg yolk and salt. Fill’ each
mushroom cap with this mixture
and sprinkle with buttered crumbs.
Pour melted butter into a heatproof
baking dish, arrange mushrooms,
and bake at 350 degrees for about:10
to 15 minutes. Baste frequently. 4
WINNING TEA PUNCH
% c. 100 percent instant tea
2 quarts watere of
1-6 oz. can frozen limeade i
1-6 oz. can frozen pineapple juice
concentrate 3
1 pint cranberry juice cocktail
tea, water, concentrates and cran-
berry juice. Just before serving,
add ice. Makes more than 1 gallon
or 25 five-ounce servings. ©
SOUR CREAM DIP *
1 c¢. sour cream 7"
% c. blue cheese i
1 T. minced onion (dry) £
15 t. salt
1 t. lemon juice xt
1 t. horseradish 8
Dash Worcestershire sauce SH
Dry parsley, to taste
Paprika to garnish c
Combine all ingredients. Makes
1% cups. i
THE DALLAS POST
P.O. Box 366
Dallas, Pa. 18612
CITY
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