• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Canned Venison, Caribou or Beef

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • Use the less tender parts usually reserved for stews. Cut into 1"
  • cubes. In a stew kettle add boiling water to cover and simmer until
  • just cooked through [no longer pink in the centre]. Pack hot, adding
  • up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
  • Cover to within 1/2" of the top of the jar with the cooking broth and
  • add a small square of salt pork that has been partly rendered and
  • still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
  • for quarts.
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip


Recipe via Meal-Master (tm) v8.05

Title: Cannelini Salad
Categories: Italian, Salads
Yield: 6 Servings

15 oz Can canelini beans, drained
Grated zest of 1 lemon
Juice of 1 lemon
1 bn Fresh parsley, chopped
3 Garlic cloves, minced
2 ts Fresh rosemary, minced
2 Fresh sage leaves, chopped
2 tb Nicoise olives, pitted &
Salt & pepper to taste
6 Leaves butter lettuce

Combine all ingredients in a bowl except lettuce. Toss well & chill for at
least an hour, preferably overnight. To serve, place a scoop of bean salad
in each lettuce leaf.

PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.;
3 mg Fiber.

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