From: witchgirl1980 (Original Message) Sent: 2/15/2005 10:16 AM
GOAT MINCE RISSOLES
Ingredients:
500gms goat meat, minced
125gms bacon, minced
1 onion, finely chopped
½ teaspn ground cloves
½ teaspn ground coriander
½ teaspn ground nutmeg
2 tblspns soy or Worcester sauce
salt and pepper to taste
1 beaten egg
a little flour or breadcrumbs

Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.


GOAT MEAT CURRY

Ingredients:
2kg lean goat meat [shoulder]
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1½ teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
½ teaspn chilli powder
500gms tomatoes
1 teaspn cardamon

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and puppodums.

GOAT MEAT KEBABS

Ingredients:
1½kg chevon leg steak
1 clove crushed garlic
Large can pineapple pieces
2 large red capsicums
2 tblspns soy sauce
2 tblspns lemon juice

Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.


CITRUS CHEVON CHOPS

Ingredients:
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour

Heat butter in a pan and brown the chops on each side over high heat, then reduce heat. Combine rind, juice, mustard, honey and mint and pour over the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until tender. More juice or water may need to be added during cooking. When cooked, thicken if desired with the cornflour mixed to a paste with a little water.

From: witchgirl1980  (Original Message)

Sent: 2/15/2005 1:53 PM

Kerala Mutton Curry - Mild #109199 The recipe is particularly good for those, like me, who enjoy Indian food but would prefer it a bit milder. 17 5/8 ounces mutton (Lamb) 1/2 cup water 1 bay leaf Marinade 1/2 cup yoghurt (curd) 1 1/2 teaspoons chili powder 1 1/2 teaspoons coriander powder 1 teaspoons turmeric powder 1 teaspoons black pepper 5 cloves cardamom powder 3-4 cloves 6-7 cloves garlic Curry base 2 medium red onions 2 tomatoes 2 red bell peppers or green bell peppers 2 medium potatoes 2 1/2 cm ginger 8 cloves garlic 1/4 cup sunflower oil 1 teaspoons garam masala fresh coriander curry leaves 2 chilies 4 servings Change size or US/metric

From: TatooRose6907

Sent: 5/10/2007 3:40 PM

This is what I use: Witts  #110 Pork Sausage Seasoning - G3G21 Net Weight 8 oz Witts Italian Sausage Seasoning - (Sweet) - G3B28 / G20036 Net Weight 8 oz Both of the 8 oz dry mix is for 25 lbs ground pork Both have an exelent flavor Witts Smokehouse Chicken Seasoning - ( BBQ dry mix ) - G20846 This one I put in a plastic bag, add my meat - chicken or pork ribs ect., shake to coat, then tray  and wrap meat. Seasonings are from: Midwest Perishables Inc. 913 Watson Ave. Madison, WI 53713 phone: 608-273-8000         or 800-903-7281 mine is shipped Fedex..... Hope this helps...

From: Blackout (Original Message) Sent: 8/7/2007 3:49 PM
I have not been able to find one single recipe on how to make Peperoni sticks. I kind of wanted to see what is involved with making them and what is in them and what you gotta do to cure them ect.

From: apcowboy  (Original Message)

Sent: 9/22/2007 10:52 PM

These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce. INGREDIENTS: 3 pounds pork ribs 1 medium onion, chopped 1 can (15 ounces) tomato sauce 2/3 cup cider vinegar 2/3 cup brown sugar 2 tablespoons butter 2 tablespoons chili powder 1 tablespoon prepared mustard 2 cloves garlic, minced 1/2 teaspoon pepper PREPARATION: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.  Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and bast the other side. Grill until done (about 10 more minutes).

From: Kimba37196538 (Original Message) Sent: 9/22/2007 11:27 PM
Chicken Shepherd's Pie
SUBMITTED BY: Karyn PHOTO BY: JenniferJP

"This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice."

SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC

About scaling and conversions

INGREDIENTS
8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese




DIRECTIONS
To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges

From: cowboystime  (Original Message)

Sent: 2/27/2008 9:33 PM

well this is somthing we sell alot of and i have had alot ppl asking for them now and here is how you make them 1: tenderize a whole breast once! 2: take a slice of ham and lay it on the breast 3: take w.e you want to put inside it like cheese pepper jack, chedder w.e you want 4: fold it up and wrap 2 slices of bacon around it and thats it they are so good and great sellers heres what i have in my case pepper jack, super sharp, smokey cheddar, provolone, swiss, colby, cojack, 3 cheese smokey super and pepperjack, baked potato, pizza grillers not a big seller, pine apple