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Braised Venison Steaks

  ----- Original Message ----- 
  From: Ken 
  To: Hungry browser 
  Sent: Thursday, May 29, 2003 3:26 PM
  Subject: venison steaks

  I fancy braising some venison steaks. Any bright ideas for recipes? 
  Thanks, Ken 

Hello Ken,

Take a look at the three recipes below.


  Braised Venison Steaks


  1 full cut leg steak - 2 inches thick
  2 large onions - cut into large chunks
  4 to 5 stalks of celery - cut into large chunks
  8 to 10 carrots - cut into large chunks
  1 cup of red wine
  3 cups of water
  6 bouillon cubes - more or less to taste
  4 to 5 bay leaves
  1 rutabaga - peeled and cut into large chunks
  1 can of diced tomatoes
  5 to 6 white potatoes - cut into large chunks
  freshly ground pepper - to taste


  This recipe may be done in a Dutch Oven at camp, at home in your own 
  oven or in a covered pan on your stovetop. Dredge the meat in flour 
  and sear both sides and remove from the pan. Add all of the of the 
  ingredients into the oven-safe pan - except the potatoes and sauté. 
  Make sure you mix the bouillon in the liquid well. Place the meat back 
  into the oven-safe pan and bake at 350 degrees. If you're cooking on 
  the stovetop, cover the pan and simmer the meat and veggies. Check the 
  meat after 1 hour... If it's beginning to get tender, add the potatoes. 
  You should add the potatoes about 1/2 hour from finish of the dish. 
  If you prefer a thick sauce, thicken with roux or cornstarch. 
  Cook the meat well, serve and enjoy!
  Braised Venison Steaks 

  1 small white turnip, diced 
  1 carrot, sliced 
  1 lg onion, thinly sliced 
  1 Tbsp. chopped chives (may be frozen) 
  1/8 tsp. thyme 
  1/8 tsp. pepper 
  pinch ground cloves 
  2 cups dry white wine 
  1/2 cup vinegar 
  4 venison steaks, 7-8 oz each, cut 1/2 - 3/4'' thick 
  about 1/4 cup vegetable oil 

  In shallow non-metal dish, mix together turnip, carrot, onion, 
  chives, thyme, pepper, cloves, wine and vinegar.  Arrange steaks 
  in one layer, turning to coat with mixture. 

  Cover and let marinate in refrigerator two hours.  Turn meat several 
  times.  Remove stakes, pat dry with paper towels and reserve marinade 
  for Peppercorn Sauce. 

  Heat oil in skillet.  Saute steaks five to seven minutes on each side 
  until nicely browned.  Serve hot with Peppercorn Sauce.  Serves four. 
  Braised Venison Steaks

  2 cups flour
  1 tsp salt
  1/2 tsp pepper
  8 venison steaks
  2 tbsp fat
  3/4 cup onion rings
  Garlic powder
  2 cups water

  Sift dry ingredients except garlic powder.
  Coat venison with dry ingredients, brown in fat.
  Top with onion rings; sprinkle with garlic.
  Add water; simmer for 1 hour over medium heat.
  Yield:- 8 servings.

Ridgewood Barbecue

  ----- Original Message ----- 
  From: Ken
  To: phaedrus
  Sent: Thursday, May 29, 2003 5:29 AM
  Subject: Ridgewood bar-b-que beans

  There is a B-B-Q resturant in Elizebethton, Tennessee which sells 
  the best BBQ beans I have ever eaten.  The name is Ridgewood B-B-Q 
  resturant.  Could you please get the recipe for me?  Thank you.  
  By the way, I can't thank you enough for your great website and service.  
  Thanks again.   
  Sincerely,  Ken  

Hi Ken,

I found lots of raves about this place, which seems to be between Elizabethton and Bluff City, TN.

I could not locate a recipe for their beans, but I did find a copycat recipe for their BBQ sauce. See below.


  Ridgewood BBQ Sauce

  1 (32 oz.) jar ketchup
  2 2/3 cup Worcestershire sauce
  1/3 bottle Tabasco sauce (sm. bottle)
  2/3 oz. mustard
  2 2/3 oz. vinegar
  5 1/3 oz. oil
  1/2 tsp. onion salt
  1/2 tsp. garlic salt
  1/2 tsp. Accent
  2 oz. molasses
  1 tsp. pepper
  1 tsp. salt

 Mix all ingredients.  Heat and store in refrigerator.  Makes 1/3 gallon.

Pressure Fryers

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus 
  Sent: Wednesday, May 28, 2003 11:02 PM
  Subject: Broasted Chicken, etc..

  Dear phaedrus.  I (we) have a major problem.  We would like to be able 
  to cook Broasted Chicken etc.  But can not afford to go out and buy a 
  commercial Broaster.  And have been unable to locate a smaller verson 
  for home use.  Could you please help us.  Thanks for all you help again 
  so far.


Hello Joe,

There are a couple of companies that make small pressure fryers for home use. One is Ultrex, which is sold only through TV's Home Shopping Network. You can buy from their website at:

Ultrex Pressure Fryer

The other brand is "Fagor", which can be bought on the Internet from several distributors, including these:

Ship the Web

Pro Selections

Beck Sales

Be sure to get one that says it can be used as a "pressure fryer". Both of these companies market both pressure cookers and pressure cooker/fryers.


Chocolate Raspberry Ice Cream

  ----- Original Message ----- 
  From: Janene 
  To: phaedrus
  Sent: Thursday, May 29, 2003 11:01 AM
  Subject: recipe for Chocolate Raspberry Ice Cream

  I lost the recipe for my husband's favorite homemade ice cream!!  

  It was on a card from "Great American Recipes"  (they send a pack of 
  recipes each month).  The recipe was "Chocolate Raspberry Ice Cream" 
  and it had only 5-7 ingredients.  (Milk or whipping cream, sugar, eggs, 
  vanilla, chocolate chips, raspberries...)  The cream/egg mixture was 
  heated in a double boiler.

  I remember it having 1 bag (12 oz) of chocolate chips, melted, that got 
  blended into the cream mix before freezing, and one package of frozen 
  raspberries (thawed) that were blended in at the end of the freezing cycle.

  Any help you can give is appreciated!


Hello Janene,

My wife found her set of Great American Recipe cards in the back of a closet the other day, so I checked it. That recipe is not in our set, not even listed in the index. 'Course it's an older set from several years ago. Anyhow, I could only find two recipes for this on the Internet. They're both below. The second one sounds more like your description, except that it uses unsweetened chocolate instead of chocolate chips.


Chocolate Raspberry Ice Cream This is a variation of a chocolate ice cream recipe in Ben & Jerry's Ice Cream Book. 4 oz. unsweetened chocolate 1 cup milk 2 eggs 1 cup sugar 1 tsp vanilla 1 cup cream 1/2 pint raspberries 1/8-1/4 cup sugar Melt the chocolate over very low heat. Add 1 cup milk and heat until chocolate is fully dissolved into the milk. Remove from heat and cool. Beat eggs until light and fluffy. Add sugar and beat more. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold (1-3 hours, depending on your 'fridge). While chocolate base is freezing, mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker. When it is about 2 minutes from being "done" (this would be at the 20 minute mark in a Donvier), add the raspberry mixture. If you add the raspberries early they will sink to the bottom. Better to add them late. Finish freezing and enjoy. This is some SERIOUSLY rich ice cream! --------------------------------------------- Chocolate Raspberry Ice Cream 3 1/2 c. whipping cream 4 egg yolks 1/3 c. sugar 8 oz. semisweet chocolate 1 T. vanilla extract 10 oz. frozen raspberries, thawed fresh raspberries for garnish Heat whipping cream. Beat egg yolks and sugar together. Gradually add hot cream to yolk mixture, whisking constantly. Cook mixture in top of double boiler over simmering water, stirring constantly, until mixture thickens slightly and coats the back of a spoon, about 8 minutes. Do not let mixture boil. Remove from heat, strain mixture into bowl. Add chocolate and vanilla, stirring constantly until chocolate is melted and mixture is smooth. Stir raspberries with juice into cooled mixture. Freeze in ice cream freezer following directions. Spoon into serving dishes. Garnish with fresh raspberries. Makes 1 1/2 qt.

Sunscreen Shelf Life

----- Original Message ----- 
From: "Peggy" 
To: phaedrus
Sent: Thursday, May 29, 2003 11:18 AM
Subject: Sunscreen expiration dates

> Hi, Unc!
> Can you tell me how long the spf agent in sunscreen stays effective? 
> I know the manufacturers would say to replace it every year, but is 
> that really necessary? That could get expensive, and that stuff ain't 
> cheap to begin with. Thanks in advance -- Peggy

Hi Peggy,

Here's what the Food & Drug Administration says about it:

"Although formulations vary, most sunscreens without expiration dates are good for about three years, according to the FDA. Extreme heat, however, may decrease a sunscreen's shelf-life. Store sunscreens in a cool, dry location, and, if you notice an odor, color or consistency change in the product, invest in a new product."

This info came from this site:

Prevent Cancer



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