Recipes Maste 14

  Absolutely the freshest and best tasting sauerkraut, in my humble opinion, which is great on venison or moose Reuben grilled sandwiches or Smoked Brat hot dogs... Yield: (3 cups) Prep: 5 Mins. (more time if shredding your own veggies) Cook: 45 Mins. Store: Refrigerated up to 2 wks INGREDIENTS 1 (16-oz. pkg) Organic Shredded Cabbage and Carrots --or 1/2 head of medium-size green cabbage thinly sliced into shreds and 1 shredded carrot on large holes of box grater-- 1/4 cup distilled white vinegar 3/4 cup water 2 teaspoons kosher salt 1/4 teaspoon whole caraway seeds METHOD Add all the ingredients to a non-reactive Dutch Oven (or heavy-bottom stainless steel pot).   Stir, and bring to boil over medium-high heat. Reduce heat to low to a gentle simmer, cover, and cook for 45 minutes, while occasionally stirring. Let sauerkraut cool completely.   Spoon into a glass quart-size wide-mouth Mason jar, cover with a plastic lid (not metal), and store up to 2 weeks in refrigerator. ~ Enjoy!

A quick and easy method in which to add a corned-beef flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast. I came up with this recipe so I could prepare grilled Reuben sandwiches any time to my heart's desire... Yield: (1/2 tablespoon) Prep: 5 Mins. INGREDIENTS 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground mustard 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cinnamon --3 lbs sliced/shredded cooked venison/moose/beef --1/2 cup hot broth (either venison/moose/beef) METHOD In a small bowl/ramekin, mix all ingredients. Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor.   Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

A classic dressing that I've been making for years! It's my 'go to' dressing to enhance grilled Reuben sandwiches, moose and venison burgers, iceberg wedge salads, as a dip for fresh veggie sticks, etc... Yield: Appx. 2 cups Prep: 15 mins. Chill: 2 hrs. minimum INGREDIENTS 1 cup prepared mayonnaise (I use Best Foods) 1/2 cup Ketchup (I use Heinz) 2 Tablespoons Worcestershire sauce 2 Tablespoons freshly squeezed lemon juice 1/4 cup finely diced sweet gherkins 1 large egg, hard boiled, cooled, peeled and finely diced METHOD Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!

REVISED RECIPE to make "CARAWAY BREAD," as follows: An easy 5-minute no-knead dough to prepare the night before, then quick to prepare upon waking the next morning to enjoy throughout the day... Yields: (1 loaf) Prep: 5 Mins. Total rising time: 9 -12 hours Bake 45 to 50 Mins. INGREDIENTS 3 cups all-purpose flour 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) 1-1/2 tablespoons caraway seeds --2 teaspoons olive oil (For top and bottom of dough ball so it doesn't stick or form crust while rising) --Dutch oven (should be at least 4 quarts in size) with its lid. Note: (Do not oil Dutch Oven, bread will not stick while baking). METHOD Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and caraway seeds, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn do