Monday, March 5, 2007

TOMATOES with FETA CHEESE and BUFFALO shredded jerky

2 Medium Tomatoes
Dash of sea salt,
ground pepper
1/4 cup of crumbled feta or shredded mozzarella cheese
2 tablespoons chopped pitted ripe olives
1 medium green onion chopped
Sprinkle with Hickory Smoked Shredded Buffalo Jerky

Cut tomatoes in half and arrange on oven proof dish,
mix remaining ingredients, sprinkle over tomatoes... cover and put under preheated broiler for 2 minutes, watch carefully to take out when toasteee brown and melted cheese !

or eat as cold salad ! mmm a healthy meal !

Shredded buffalo is great to put in omelets, potatoes, soups, beans, casseroles.... anything thing you would use bacon in for flavoring! Deeeeeeeeelicioussssssss ! ! !

Recipe donated by Linda Harvey

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Creamy Apple Curry Soup

2 tablespoons butter
1 onion, chopped (white, purple or green)
1 tablespoon curry powder
2 pounds (about 5) Granny Smith apples, peeled, cored and chopped
3 cups warm water
1 tablespoon of no salt Bouillion, Chicken or Beef
3/4 cup of cream, or half and half, or goat's milk
1/8 to 1/4 teaspoon of ground white pepper ( optional )

Directions: Melt butter in large saucepan over medium-high heat. Add onion, cook, stirring occasionally. For 3 to 4 minutes, until tender. Stire in curry powder, cook for 1 minute, stir in apples, water and boullion. Bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 20 to 30 minutes or until apples are very tender. Transfer mixture to blender in batches, cover and blend. OR use your mixer in the pan to blend to your liking... Then add cream and peper, cook over medium-low heat, stirring occasionally, until heated through.

Recipe donated by Linda Harvey

What a great soup, healthy and delicious ! Awesome to go with your buffalo jerky ! Feel free to experiment, add or delete with ingredients for this soup. If you prefer... leave out the cream for a clear, tasty soup !

Monday, January 15, 2007

Yorkshire Pudding


4 heaped tbs plain flour
2 Eggs
10fl oz semi or skimmed milk


In your Yorkshire pudding tins you need 1teaspoon of cooking oil. Gas mark7 or 375F.

Heat the tins up in the oven for 30mins.

Add a little sea salt for flavouring to the flour and add 2 beaten eggs until a thick paste. Slowly beat the milk in with the mixture and continue to beat until you have air in the mixture. Divide equally in to the tins and cook for approx 30mins turning once until nice and crispy. Serve with Gravy for a starter or you can serve with a Roast joint.

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