MealsWithMarge 10-30

It finally stopped raining and the sun has returned – what a beautiful time to take a drive in the countryside and enjoy the fall colors. I can’t help but think this must be Indian summer and, of course, one of my favorite times of the year.

Often we see a light fog across the fields in the morning at this time of the year; my mother used to say that was the Indians coming back to reclaim the land. Where she ever got that saying, I don’t know, but I like it and have repeated it to my children and grandchildren whenever I’ve seen that low fog.

Besides enjoying the fall colors and warmer temperatures again, I am also thinking about food for the upcoming holidays. No, it isn’t too early to have at least a mental plan started. In my case, I’ve started collecting recipes that I want to make when having visitors over during the month of November and especially the Thanksgiving holiday.

Let’s also not forget (how can we) deer-hunting season. So I will begin with the first recipe being venison. I wouldn’t want you to say as you pack the freezer, “Oh my, what am I going to do with all that venison?” Here’s a start.

• • •
Venison Meat Loaf
Ingredients:
1-1/2 lbs. ground venison
1/2 lb. pork sausage meat (in bulk in the meat department)
3 eggs
1 cup soft bread crumbs
1 cup milk
1/2 cup minced onion (mince it yourself or buy it in a jar already minced)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon sage

Directions: Mix venison and pork sausage with all other ingredients. Shape the mixture into a loaf and place in a meatloaf pan. Bake at 350 degrees for at least an hour or until done. Serve as is or covered with canned mushroom soup added during the last 5 minutes of baking.

• • •

It’s a good time to stock up on canned pumpkin, since it will be going on sale soon. This is a great recipe I’ve had for a long time. I’ll keep one loaf and share the second one with our children. You could also freeze one loaf for another occasion – or for a potluck!

• • •
Pumpkin Bread
makes 2 loaves
Ingredients:
2/3 cup shortening (Crisco)
2-2/3 cups sugar
4 eggs
1 1-lb. can of pumpkin
2/3 cup water
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup chopped walnuts
2/3 cup raisins or chocolate chips

Directions: Cream shortening and sugar. Stir in eggs, pumpkin and water. Combine flour, soda, salt, baking powder, cinnamon and cloves and blend in to mixture. Stir in nuts and raisins or chocolate chips. Pour into 2 greased 9x5x3-inch pans. Bake at 350 degrees for 70 minutes.

• • • I think the following recipe would be great with the meatloaf.

• • •
Oven-Roasted Vegetables
makes 4 (1/2 cup) servings
Ingredients:
1 envelope herb and garlic soup mix
1-1/2 lbs. sliced vegetables
2 tablespoons olive or vegetable oil

Directions: Use any combination of the following vegetables, sliced: zucchini, yellow squash, red, green or yellow peppers and carrots.

In large plastic bag or bowl, add all ingredients. Close bag and shake (or toss in a bowl) until vegetables are evenly coated. Empty vegetables into shallow baking or roasting pan, discard the bag.

Bake at 450 degrees for 20 minutes, stirring once, or until vegetables are tender.

• • • Do you have recipes using venison? Please share them with us.

• • • Send your recipes to The Review, P. O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays or Thursdays at (920) 893-6411, ext. 32.