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Peppered Pork Chops with Balsamic-Peach Glaze- Makes 2 Servings

- 2 boneless pork chops, 3/4 inch-thick
- 1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a pepper blend)
- 1/2 teaspoon cayenne pepper
- 1/2 jalapeno chilli-pepper, or to taste; seeded and minced
- 1/2 tablespoon onion, chopped
- 1/2 cup chicken broth, chicken base can be used
- 1/4 cup peach jam
- 1 tablespoon balsamic vinegar
- Fresh cilantro, chopped, as garnish

Rub chops on both sides with seasoned pepper.  Heat olive oil in nonstick skillet over medium-heat; cook chops to brown on one side; turn chops; add onion and jalapeno to pan. Continue to cook, stirring occasionally, until onion is tender, about one minute.  Add broth, jam and vinegar to pan; cover, lower heat and simmer 8 to 10 minutes.  Serve chops with pan sauce, garnished with chopped cilantro.

From: The Peppers Cookbook by: Jean Andrews
ISBN: 1-57441-193-4
The University of North Texas Press

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Pot Roast of Venison

- 3 or 4 pound venison roast
- 2 tablespoons cooking oil
- 1 onion
- salt and pepper to taste
- flour

Salt and pepper the roast, then roll it in flour, covering all sides.  Heat the oil in the Dutch oven and brown the roast, turning frequently.  Remove the roast and scrape up any bits of flour that have stuck to the bottom.  Put a low rack in the Dutch oven. (If you don't have a rack, cover tightly, and simmer for 2 or 3 hours.  Turn the meat a few times, and add a little water if necessary.  When the roast is tender to the fork, put it on a serving platter and take the rack out of the pot.  Increase the heat and cook and stir the liquid until you have a thick sauce, tasting and adding a little salt and pepper if needed.  To serve, slice the roast thinly across the grain and top with gravy.  If  you want a sauce that is a little more unusual than ordinary gravy, add a tablespoon of red currant jelly to the liquid.

From: Venison Cookbook by: A.D. Livingston
ISBN: 0-8117-2594-4
Stackpole Books
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Roast Chicken with Herb Stuffing- Serves 4

- 3 lb (1.5 kg) chicken
- 4 slices whole-wheat (wholemeal) bread
- 4 scallions (shallots/spring onions), chopped
- 1 cup (1 1/2 oz/45 g) chopped fresh flat-leaf (Italian) parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary leaves
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- sea salt and freshly ground black pepper
- 1 egg, lightly beaten
- 2 lemon slices
- 2 tablespoons olive oil

1. Preheat oven to 350˚F (180˚C/ Gas 4). Rince chicken under cold water and pat dry with paper towels
2. Remove crusts from bread and cut bread into small cubes
3. In a medium-sized bowl, combine bread cubes, scallions, parsley, thyme, rosemary, lemon and orange zests, and salt and pepper to taste.  Add egg and mix until well combined.
4. Using your fingertips, loosen skin from around chicken breast and insert a lemon slice on each side between skin and breast meat.
5. Spoon herb seasoning into chicken cavity.  Truss chicken with string, securing wings and legs (see Basic Roast Chicken, page 60)
6. Brush base and sides of a roasting pan with oil.  Place chicken in pan then brush chicken with oil.
7. Bake until juices run clear when chicken thigh is pierced with a skewer, about 1 hour and 20 minutes (see page 59).  Transfer chicken to a warmed plate, cover with aluminum foil and let rest for 15 minutes (see page 59).
8. Serve hot with Crispy Roast Potatoes (see page 126) and Roast Chicken Gravy (see page 61).

From: The Very Basic Cookbook by: Vicki Liley
ISBN: 978-0-8117-3280-2
Stackpole Books

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Salmon Patties:

- 1 can salmon
- 2 1/2 cups mashed potatoes
- 1 egg, well-beaten
- 2 tablespoons flour
- 1/2 cup onions, chopped
- Salt and Pepper
- Cooking Oil

Preparation:
1. Mix together well; salmon, mashed potatoes, egg, flour, onion, salt and pepper.
2. Shape into patties.
3. Roll the patties in flour.
4. Fry in deep oil until golden brown.

From: Helpful Cooking Hints for HouseHusbands of Uppity Women by: Archie P. McDonald
ISBN: 0-935014-13-6
E-Heart Press, Inc- Distributed by: University of North Texas Press

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Spicy Roast Duckling with Raspberry Sauce:
This succulent Northwoods duck is moist, juicy, and virtually fat-free.  The just-this-side-of-spicy seasonings are complimented and cooled by the tangy, more Northern than orange, raspberry sauce.

- 1 duck, split and trimmed of all fat and excess skin
- 2 pieces carrot (5" long)
- 2 pieces celery (5" long)
- 1 cup thinly sliced onion

Dry rub seasoning: In a food processor, blend together the following:

- 2 Tablespoons salt
- 1/4 cup dried onion
- 1 Tablespoon cayenne pepper
- 1 Tablespoon white pepper
- 2 Tablespoons paprika
- 2 Tablespoons dried basil
- 2 Tablespoons dry mustard
- 1 teaspoon ground cumin
- 1 Tablespoon granulated garlic

Raspberry Sauce:

- 8-ounce jar raspberry jam
- 1 cup sugar
- 1 cup water
- 1 ounce Triple Sec
- 1 ounce raspberry brandy
- 1/2 cup teriyaki sauce
- 2 tablespoons cornstarch

In a 3" deep roasting pan, build a nest of carrot and celery topped with sliced onion.  Moisten the duck halves with a commercially-prepared, mild Louisiana-style hot sauce and place the halves atop the vegetables, skin side up.  Dust the duck with 1 Tablespoon dry rub seasoning.  Cover the pan with heavy duty aluminum foil and bake in a preheated 400˚ oven for 2 hours, 15 minutes.

Remove duck from oven and carefully remove foil, avoiding steam.  Cool slightly and remove duck to platter (Note: the fat in the pan can be saved and used fro frying potatoes.) Discard the vegetables and any liquid remaining in pan.  Cool the duck until it can be comfortably handled.  Remove all bones from the body cavity.  Wrap each half in plastic wrap and refrigerate overnight.

Prepare sauce by mixing the raspberry jam, sugar, water, Triple Sec and brandy in a 2-quart saucepan.  Stirring constantly, bring the mixture to a boil.  Reduce heat and simmer for 10 to 15 minutes, stirring occasionally.  Strain the mixture into a clean 2-quart saucepan and return to low heat.  Mix together cornstarch and teriyaki sauce.  Add to raspberry jam mixture and heat until slightly thickened.

To serve, remove plastic wrap from duck.  Place halves, skin side up, in a baking dish and heat in a 400˚ oven for 15 minutes.  Baste with raspberry sauce and return to oven for 5 minutes.

Serves two.

From: The Northwoods Table
by: Henry Sinkus
ISBN: 1572232919
Willow Creek Press

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Uncle Beau's Sunday Roast Chicken

- 1 roasting chicken (5 to 6 pounds)
- 1 lemon
- Kosher salt and freshly ground black pepper to taste
- 3 medium onions, quartered
- 3 cloves fresh garlic, peeled
- 2 bay leaves
- fresh parsley, several sprigs
- 4 tablespoons melted butter
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon dried marjoram
- 8 carrots, cut in half
- 6 celery stalks with leaves, cut in half

-Preheat oven to 475 degrees F. Rinse chicken well inside and out under cold running water, and pat dry with paper towels.  Make sure you remove the neck and giblet package from the cavity or your guests will find a nasty surprise when carving.  Roll the lemon on the counter with the palm of your hand.  Cut lemon in half and squeeze the juice over the skin of the chicken inside and out over a roasting pan.  Liberally season the inside cavity and outside skin with salt and pepper.  Put one half of the squeezed lemon, 2 onion quarters, garlic, bay leaves, and parsley inside the cavity of the chicken.  Rub the outside of the chicken with an even coat of the melted butter.  Mix together the thyme, sage, and marjoram, and crush the herbs in your hand as you sprinkle them evenly over the chicken.

-Spread the carrots, celery, and remaining onion evenly in the bottom of the roasting pan.  Place the chicken on top of the bed of vegetables, making sure it does not touch the bottom of the pan.  Place the chicken in the preheated oven and roast at 475 degrees F for 30 minutes.  Reduce the temperature to 350 degrees F and continue roasting until the juices from the thigh run clear, or the internal temperature of the thigh reaches 180 degrees F (about 1 hour).  If the skin looks like it might be getting too brown before the chicken is done, cover the breast and legs loosely with foil.  Remove the chicken from the pan and let it rest at least 20 minutes before carving.  Serve the roasted vegetables along-side the chicken.

From: Bear Cookin': The Original Guide to Bear Comfort Foods
by: PJ Gray and Stanley Hunter
ISBN: 1-56023-425-3
Harrington Park Press (an imprint of The Hayworth Press, Inc.)

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Vienna Sausage

- 3 1/2 lbs. fine ground pork butt
- 2 1/2 lbs. fine ground beef stew meat
- 1/4 cup fine chopped onions
- 2 tsp. sugar
- 1 tsp. cayenne
- 2 tsp. paprika
- 1 tsp. ground mace
- 1 Tbsp. ground coriander
- 1 1/2 Tbsp. salt
- 1/4 cup arrow root
- 1 1/2 cups milk

Combine all ingredients, mix well and put through the fine blade of the grinder again.  Stuff into sheep casing.  Do not separate links.  Place in hot water and simmer approximately 45 minutes.  Remove, cool and store.
Austrian-

-From: The Sausage-Making Cookbook by: Jerry Predika
ISBN: 0-8117-1693-7
Stackpole Books