RecipesUnlimited

I’m so excited!!

Paul surprised me last night with what he’s working on for RecipesUnlimited:) I had no idea he was up to something but he is hard at work, redesigning the site!:) And it’s so me! I love it love it love it. I can’t wait til he finishes with it. I’ll be able to post pictures and all sorts of cool stuff:) Yay! No definite date set on when it’ll be done, but it’s going to be exciting:) I have to learn to add recipes in a new way he says. It really does look scary, but I’m sure I’ll figure it out after he shows me 15 or 20 times:) Yeah, it’s exciting:) *does a happy dance*:)

It’s another cold, blustery day here in the midwest. I can hear my little metal “Welcome” sign banging up against the house. It’s almost time for me to put out my sled with a big red bow:) I can’t wait to start listening to Christmas carols:) I’ve been sitting here this morning thinking about what I’m going to put on my Christmas platters this year. I think I have told yall, I always make Giant Cinnamon Rolls and take to my neighbors and such on Christmas Eve. Just something they can stick in the ovens in the morning. And this year, I think I may add a big jar of Hot Chocolate Mix. Anyway, back to the trays… I love putting these together and delivering them:) One of our dear friends, Mrs Diane, has done this every since I can remember:) Her platters usually had little bite size brownies, little rice krispy treats, pecan tassies, lemon squares, and a jug of her famous Sweet Tea:) (yeah her tea is awesome:) So I was just going through what I might put on mine which led me to posting some recipes for goodies:) I’ve added a recipe for the yummy Ambrosia Crunch and a cookie that is kind of like a pecan tassie, they are called “Honey Nut-Filled Cookies”. There is also a recipe for Lemon Poppyseed Cake (with almond–yum!) and I’ve added a couple of other goodies, so make sure you check them out.

I can report that all 3 kids are in school today! Woohoo. No headaches, no tummy aches. Everyone seems to be just fine *knock on wood*. Sarah is a bit miffed with me this morning because she wanted Eggs in a Basket for breakfast but we were running late and I told her she had to eat breakfast at school. I promised her though, that I’d bring her Eggs in a Basket for lunch. They are having pizza today, so both of the boys should eat that.

I’m off.. I am leaving you with a couple of the recipes that I added:)

take care,
~kat:)

Lemon Poppyseed Loaf Cake(s)
http://recipesunlimited.barefootkat.com/cakes/lemon-poppyseed-loaf-cake

Honey Nut-Filled Cookies
http://recipesunlimited.barefootkat.com/cookies/honey-nut-filled-cookies

Ingredients

• 1 venison roast
• liquid smoke
• garlic
• salt
• sugar
• pepper

Directions

Cut venison roast in 1/8 inch thick slices or as thin as possible. Soak strips in liquid smoke, garlic, salt, sugar and pepper overnight. Bake at 150(F) oven for 8 to 10 hours. Drape over racks. Store in jars.

Source: Sheldon Family Favorites – Don DeWees, Jr (given by Bev Sheldon)

Ingredients

• 1/2 cup soy sauce
• 4 teaspoons vegetable oil
• 4 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 2 pounds cubed goose breast
• 3/4 to 1 cup all-purpose flour
• 1/4 cup butter or margarine
• 1 (10-3/4-ounce) can condensed golden mushroom soup — undiluted
• 1 1/3 cups water
• 1 envelope onion soup mix
• Hot cooked mashed potatoes, noodles or rice

Directions

In a large resealable plastic bag, combine the first five ingredients; add

goose. Seal and turn to coat. Refrigerate 4 hours or overnight. Drain and

discard marinade. Place flour in another large resealable plastic bag; add

goose in batches and shake to coat. In a large skillet over medium heat,

melt butter. Brown goose on all sides. Transfer to a slow cooker. Add

soup, water and soup mix. Cover and cook on high 4-5 hours or until meat

is tender. Serve over mashed potatoes, noodles or rice.

Source: 2002 Taste of Home Annual Recipes

Ingredients

• 1/4 c flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp garlic powder
• 2 pounds of deer steak cut into serving size pieces
• 2 Tbl oil
• 1 medium onion, thinly sliced
• 1 c. sliced fresh mushrooms
• 2 c water
• 2 Tbl Worcestershire
• GRAVY:
• 1/4 c flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 1/4 c beef broth
• hot cooked noodles or mashed potatoes

Directions

In bowl combine flour, salt and pepper. Pound steak with a mallet on both sides to tenderize. Dredge steak in flour. In a LARGE frying pan brown steak in oil on all sides. Arrange onion slices and mushrooms between layers of meat. Add Worcestershire sauce and water. Bring to a boil, cover and simmer one hour. Remove meat,most of onions and mushrooms to a serving platter and keep warm. In a small bowl combine, flour, salt, pepper and beef broth until smooth, stir into pan juices. Bring to a boil over medium heat, cook and stir until thickened. Serve steak and gravy over noodles or with mashed potatoes.

Serves 8

Ingredients

• 2 Boneless breast of duck skinned and split
• 1/2 cup olive oil
• 1 cup port wine
• 3 Tbsp cinnamon
• 1 Tbsp cardamom
• 1 Tbsp coriander
• 1 Tbsp soy sauce
• Salt and pepper
• Sauce:
• 1 cup beef, veal, or chicken stock
• 1 cup red currant jelly
• 1 Tbsp chopped shallots
• 1 Tbsp cornstarch
• Salt and pepper

Directions

Prepare the marinade by whisking olive oil with port wine. Whisk in spices and season with salt and pepper to taste. Place duck breasts in marinade for two to four hours. Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup. Add shallots and red currant jelly and stir until smooth. Mix cornstarch with equal amounts of water and add to mixture. Cook over low heat for 15 minutes, stirring frequently.

Grill the marinated duck breasts over medium-high coals just long enough to score on each side. Finish in a 350 degree oven until internal temperature reaches 165 degrees. Slice and serve with red currant sauce.