IRC Chat Number 57 The FareShare Menu April 17, 1999 Cranberry Orange Scones Sauteed Walleye with Sour Cream and Dill Slow Cooker Rabbit
	* Exported from MasterCook * Cranberry Orange Scones Recipe By : The Edmonton Journal, 18 March 1998 Serving Size : 10 Preparation Time :0:00 Categories : Fareshare Chat 057 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- [425mL] 1 tablespoon sugar -- [15mL] 2 teaspoons baking powder -- [10mL] 1/2 teaspoon salt -- [2mL] 1/4 cup butter or margarine -- firm [50mL] 1/2 cup whipping cream -- [125mL] 1 egg -- lightly beaten 1 cup sweetened dried cranberries -- [250mL] 2 teaspoons finely grated orange peel -- [10mL] Preheat the oven to 425F [220C]. Grease a cookie sheet. Combine the dry ingredients in a large bowl. Cut the chilled butter or margarine into chunks and work them into the dry ingredients with a pastry blender or 2 knives or your fingertips (if you have cold hands) until the pieces are the size of small peas. Add the rest of the ingredients, mixing only enough to moisten the dry ingredients. Turn the dough out onto a floured working surface; form it into a ball. Flatten the ball into a circle about 3/4-inch [18mm] thick. Cut as many 2-inch rounds out of the dough as you can; scraping and using the scraps as well. You should get approximately 10. Place the scones onto the prepared cookie sheet; sprinkle with sugar and bake for 12 minutes or until golden brown. Hallie's notes - I have never seen packages of dried cranberries marked as sweetened or otherwise so just use what you can find. In fact, I don't see any real reason not to use fresh cranberries if they are small. Source - The Edmonton Journal, 18 March 1998. Formatted for MasterCook by Hallie du Preez. Contributed to the FareShare IRC Chat, 17 April 1999, by allium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sauteed Walleye with Sour Cream and Dill Recipe By : Jim Harwood Serving Size : 2 Preparation Time :0:00 Categories : Fareshare Chat 057 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 walleye fillets 1/4 cup flour Salt & pepper to taste 1/4 cup cornmeal 1 tablespoon unsalted butter 1 tablespoon olive oil **THE SAUCE** 1/2 cup white wine 6 tablespoons sour cream 2 tablespoons fresh dill -- chopped [2 tsp dry] 1 tablespoon fresh parsley -- chopped [or chives] Zest of 1 lemon -- chopped In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and cornmeal. Dredge the fillets, shaking them lightly to remove the excess flour. Saute the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to two warm plates. With paper towel, wipe any crumbs or bits from skillet and return to medium- high flame. Add wine and cook for 5-8 minutes or until reduced by half. Whisk in sour cream until smooth, remove from heat and add herbs and lemon. Taste sauce and season with salt and pepper. Pour sauce over fish and serve immediately. Then EAT TILL YOU POP! Discussion : [] Never thought of using a reduced wine in a sauce like that. <jimH> I'll bet that a little cilantro might be nice with that also instead of the parsley. [] Needs a touch of garlic too. Contributed to the FareShare IRC Chat, 17 April 1999, by jimH. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow Cooker Rabbit Recipe By : The Hunters Guide and Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 057 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 rabbit -- [1 or 2] Salt and pepper -- to taste 1 cup sour cream 10 1/2 ounces condensed cream of mushroom soup -- [1 can] 1/4 teaspoon Worcestershire sauce 1 medium onion -- chopped Paprika Cut the rabbits into serving-sized pieces and sprinkle with the salt, pepper and paprika. Place into a slow cooker. Mix the condensed cream of mushroom soup, Worcestershire sauce and chopped onion together. Pour over the rabbit. Cook on a low setting for 7 to 8 hours or until fork tender. This recipe is from The Hunters Guide and Cookbook; copyright 1983 by Gene L. Skramstad; ISBN 0-87970-160-9. Formatted for MasterCook by Hallie. Contributed to the FareShare IRC Chat, 17 April 1999, by allium. - - - - - - - - - - - - - - - - - -

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