Moose Biscuit Roll

2 cups minced or ground moose meat
1 onion, sliced
1/2 cup brown gravy (leftover beef, fairly thick, is best)
1/2 tsp salt and pepper

Cook moose meat with onion, salt and pepper. Add gravy.

Biscuit Dough

2 cups flour
1/2 tsp salt
4 tbsp butter
4 tsp baking powder
3/4 to 1 cup milk

• Mix together flour, baking powder and salt.
• Cut buter into flour mixture until pieces are the size of a pea
• Add milk to make a soft dough.

To assemble

• Roll out on floured board in rectangular shape to 1/4" thickness
• Spread dough with moose meat mixture, leaving 1/2" border all round.
• Roll dough up and seal edges.
• Place on a bakng pan and slash top in severalplaces
• Bake at 400 degrees for 30 minutes.

Nice served with extra gravy on the side. Some people like it with tomato sauce or ketchup also.

*I've substituted well cooked and drained ground pork and added in a raisin sauce -- this tastes nice as well.

Chocolate Pudding Cake

This is great when everybody is screaming for a chocolate dessert and you only have half an hour to make something. Plus it's really cool how it reverses itself while cooking :)

The bottom that becomes the top:

1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup cocoa powder
1 tbsp baking powder
1/4 tsp salt
1/2 cup milk
3 tbsp butter, melted and cooled
1 tsp vanilla

The top that becomes the bottom:

1/3 cup granulated sugar
1/4 cup brown sugar
2 tbsp cocoa powder
1 cup cold water

Method:

1. Preheat oven to 350 degrees.
2. Grease a 6 cup casserole dish, preferably one with a rounded bottom.
3. To prepare batter:

• place flour, sugar, cocoa powder, baking bowder and salt in a medum size bowl. Stir with a fork until blended.
• pour in milk, butter and vanilla.
• beat until fairly smooth. Batter will be very thick.
• spoon into dish and smooth top.

4.  To prepare topping:

• stir granulated sugar, brown sugar and cocoa powder together in small bowl until evenly blended.
• sprinkle over batter.
• then pour cold water slowly over sugar mixture. Do not stir the water!

5. Bake in centre of preheated oven until cake appears lightly glazed on top and sauce is bubbling around sides of dish, about 35 to 40 minutes.

6. Top with ice cream, whipped topping, etc. (optional)

Guaranteed to satisfy any chocolate craving.

Lisa's Chicken & Broccoli Stir Fry with Cashews

Thanks for sending this one, Lisa! See - everyone has a few primo recipes kicking around!


1 Head of Broccoli, cut into florets
1 ½ lbs. (750g) Skinless, boneless chicken breasts, cut into bite sized pieces
1 Tbsp. Fresh ginger, minced
½ tsp. Sugar
2 Tbsp. Soya Sauce
1 Tbsp. Oyster Sauce
½ tsp. Crushed red pepper flakes
1 tsp. Sesame seed oil
2 tsp. Olive Oil
1 Garlic Clove Minced
1 cup Chicken stock
2 – 3 Tbsp. Cornstarch
¼ cup Cold Water
½ cup Unsalted Cashews

Combine ginger, sugar, soya sauce, oyster sauce, red pepper flakes and sesame oil in a bowl. Add cut-up chicken to marinate while you prepare the broccoli

Meanwhile in a large skillet or wok, heat 1 tsp. olive oil on high. Sauté garlic, but do not brown. Add chicken and stir-fry over high heat until lightly browned. Do not overcook. Set aside.

Add 1 tsp. olive oil to skillet and add broccoli. Stir-fry for 2 minutes over high heat. Add chicken stock and return chicken to skillet.

Mix cornstarch with cold water, blend carefully and add to the broccoli and chicken; cook until sauce thickens.

Adjust seasoning. Add a dash more soya sauce or oyster sauce if desired.

Stir in cashews and serve immediately over steamed rice.

Yum... love cashews...and I'm going to make this stir fry this week!

Copper Penny Carrots

Versatile recipe shared by my sister-in-law Gloria ... even before she was my sister-in-law!

Vegetables

• Slice 5 cups of carrots into rounds and boil in saucepan until tender but crispy.
• You can add other vegetables if desired: green or red pepper, cauliflower, and green beans all work really well. Cut them into small pieces and toss in with the carrots for the last five minutes.
• Drain well and put all vegetables into a large glass jar with a lid.

Marinade

• 1 cup white sugar
• 1/3 to 1/2 cup vegetable oil
• 1 tsp Worcestershire sauce
• 1 tsp dry mustard
• 1 can tomato soup
• 1 medium onion, sliced
• 3/4 cup vinegar
• 1 tsp sale
• 1 tsp pepper

In saucepan, mix marinade ingredients well and bring to a boil, stirring just to dissolve sugar.

Pour the marinade over the vegetables. Cover and let stand for 24 hours before serving.

Copper Pennies will keep well in the fridge for about 6 weeks. Serve chilled or warm.

This is an excellent dish to have with a cold plate dinner!

Louise's Mustard Pickles

Shared by another sister-in-law!

2 quarts yellow beans, ends snapped

Marinade

• 1 pint vinegar
• 2 cups white sugar
• 2/3 tbsp celery seeds
• 2/3 tbsp tumeric
• 1/3 cup mustard
• 1/3 cup flour

Mix dry ingredients. Add vinegar and stir well

Simmer beans until tender but crisp; drain well.
Add the sauce, cover and bring all to a boil.
Simmer on medium heat.
Check and stir often so mixture won't burn.

Pour all into a sterilized tall glass mason jar and seal.

(Prepare according to canning process if you wish -- but they never last long enough in my house!)

Corn and Broccoli Casserole

Kids love this recipe...even kids who hate corn and broccoli!

Heat oven to 350 degrees.

1 can cream corn
1 egg
1 tube of soda crackers, divided and crushed
Salt & pepper to taste
1 pkg chopped frozen broccoli, cooked according to directions and drained really well.
2-3 tbsp margarine, melted

Mix cream corn, egg, and 1/2 the crushed crackers together. Season to taste.
Pour into a greased casserole dish.
Layer the cooked broccoli over the corn mixtre.
Add the melted margarine to the remainder of the crushed crackers. Layer this over the corn mixture.

Bake in 350 degree oven for about 1/2 hour until casserole sets and is bubbling hot.

I know, it sounds weird...but it tastes yummy. And trust me, I know yummy.

Lidwina's Layered Salad

And yet another sister-in-law showed me how to make this awesome salad.

1 x 12 oz. package of frozen peas
1 small head of iceberg lettuce, washed and dried, then thinly sliced or shredded
1 large green or red pepper, chopped
1 medium Spanish or 2 red onions, chopped
3 stalks celery, thinly sliced diagonally
1 3/4 cups mayonnaise or salad dressing
1 to 2 tsp sugar
1 cup grated cheddar cheese (old is best)
8 slices bacon, cooked and crumbled

Blanch peas in boiling water for 1 - 2 minutes. Drain, and run under cool water. Drain well and dry.

Using a large salad bowl, place the lettuce at the bottom.
Then layer over the lettuce in the following order:

1. peppers
2. onion
3. celery
4. peas

"Ice" the entire top layer of peas with the mayo, and springle with 1- 2 tsp sugar.
Sprinkle with cheese.
Cover and chill at least 8 hours
Just before serving, add bacon. (Tomato wedges or chopped hard-boiled egg may also be used if desired.)

Toss all before serving.

This gem of a salad is perfect to make the night before. Great for a crowd!