I've posted this one many times before but it sticks in my memory because it was offered at a dinner party by a very busy lady, head of a university department, who came home after work to prepare this dish for her guests. We were all so impressed that she managed to make something tasting so good without working at it all day. She had made mimeographed copies of the recipe beforehand as she said everyone asked for it when she served this dish. This was before the days of photocopiers ! LOL. This was a simple but prize winning recipe in a cross country cooking contest sponsored by a Canadian womens' magazine in the 1960s. Tastes better if made one day ahead. 1 kilo of veal shoulder steak, cut into small bite-size pieces 2 medium onions, sliced 1 cup water 1/2 cup ketchup or tomato sauce 3 cloves garlic, chopped 1 teasp salt 1/2 teasp pepper 1 1/2 cups cashews (rinse if they are salted) 2 TBS butter Worcestershire sauce 1). Grind garlic, salt and pepper together in mortar and pestle. 2). Roll veal pieces in this mixture in the mortar and then on a clean plate, being sure pieces are well coated. 3). Brown veal in butter in a saucepan. When brown, add onions, water, tomato sauce and cashews. 4). Simmer slowly until meat and nuts are both tender. About 40 minutes. It may need a bit of water added. 5). Thicken with a bit of flour and a few drops of Worcestershire sauce. 6). Best served the next day. Goes well with rice and a crisp green salad. SharonCb

Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.

Last night I fixed some really good and easy pork for Tex-Mex dishes like flautas, burritos, and enchiladas. oil just to coat the bottom of the pressure cooker 1 to 1 1/2 lbs fresh pork (not smoked) cut into 1-inch cubes salt and pepper 1 TB or more taco seasoning 1/2 to 3/4 cup water 1/2 to 3/4 cup salsa or Mexican seasoned tomato sauce (I used Herdez, a rather thin, not chunky salsa which I like - use mild, medium, or hot, your choice) Pour some vegetable oil in the pressure cooker, just enough to coat the bottom of the pan. Heat on medium high until the oil is hot. Sprinkle cubes of pork with salt and pepper. Add pork cubes to pan and brown lightly on all sides, turning them over with a spoon or spatula. Sprinkle taco seasoning on pork cubes. I used 1 TB, but you can use more if you like a very spicy taste. Stir the cubes to distribute the taco seasoning all over them. Add in the water and salsa. If you are using a pound of pork cubes, use 1/2 cup of each, salsa and water. If you are using closer to 1 1/2 lbs. of meat, use the larger amount of salsa and water. Bring everything to a boil. Put on the lid of the pressure cooker, add regulator if your cooker uses one and cook under pressure for 18 minutes. Remove pan from heat and let pressure drop naturally until all the pressure is released and the lid can be removed safely. Shred the pork cubes with two forks and stir to combine with the juices and seasoning in the pan. Use the pork to make flautas, enchiladas, burritos, tacos or any favorite Mexican pork dish. I made enchiladas by filling corn tortillas with the pork, diced onion, and grated cheddar cheese. Roll up the filled tortilla and place in greased casserole that has had some enchilada sauce poured into the bottom of the dish. Add the filled tortillas one by one until the casserole is full. Pour more enchilada sauce over all, top with more grated cheese and cover with foil. Bake at 375F for 45-60 minutes. Serve hot.

Here;s a recipe which i tried last week :Country Apple Dumplings Ingredients: 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. 3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew⢠over the dumplings. 4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.