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FareShare Gazette Recipes -- May 2009 - B's


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Beaver in Sour Cream

Beef With Ramen Noodles

Best Bourbons by Outdoor Life

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* Exported from MasterCook *

Beaver in Sour Cream

Recipe By : The Northern Cookbook; 1967
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beaver -- skinned and cleaned
[see Note **]
1/2 cup vinegar
1 tablespoon salt
2 quarts water
2 teaspoons soda
1/2 cup flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 cup butter
1 medium onion -- sliced
1/2 cup water
1 cup sour cream

Soak the beaver overnight in a solution of 1/2 cup (125 mL) vinegar and 1
tablespoon (15 mL) salt in cold water to cover.

The next day, remove the beaver from the brine; wash and cover with a
solution of 2 teaspoons (10 mL) soda to 2 quarts (2 liters) of water. Bring
to a boil; reduce the heat and simmer for 10 minutes.

Drain and rinse the beaver; cut into serving sized pieces.

Mix the flour, 1 teaspoon (5 mL) salt and the paprika together. Thoroughly
dredge each piece of meat in the seasoned flour.

Melt the butter in a heavy frying pan and brown the pieces of meat.

Transfer the meat to a greased casserole dish and distribute the onion
slices over the top; add water, cover and bake at 325F (160C/Gas 3) until

When the meat is almost tender add the sour cream. Stir well and continue
cooking until tender.

Serves 4.

Note ***
"Beaver meat is dark red, fine grained, moist and tender; when properly
prepared it is similar in flavour to roast pork. Cut the head from the
carcass and eviscerate the animal according to the following method. Make a
cut through the thin layer of meat from the breast bone to the vent,
encircling the vent, being careful not to puncture the intestines. Lay the
body cavity open and remove the viscera by grasping them above the stomach
and pulling down and out from the body cavity. Carefully cut out the tiny
musk glands from under the skin on the inside of the legs; be sure to
remove the castor gland under the belly near the tail. Trim off all the fat
then wash the carcass thoroughly with warm salted water."

From The Northern Cookbook; edited by Eleanor Ellis; 1967; published by the
Government of Canada and dedicated "To the people of the north".
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 5 May 2009.

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Per Serving (excluding unknown items): 297 Calories; 24g Fat (70.4% calories from 
fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 2296mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 
4 1/2 Fat; 0 Other Carbohydrates.

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* Exported from MasterCook *

Beef With Ramen Noodles

Recipe By : Annette Hemsath, Sutherlin, OR
Serving Size : 2 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cornstarch
1 cup beef broth -- divided
1 package beef ramen noodles -- (3 ounces)
1/2 pound boneless beef sirloin steak -- cut
into thin strips
1 tablespoon vegetable oil
1 tablespoon soy sauce
14 ounces baby corn -- (1 can) rinsed and drained
1 cup broccoli florets
1/2 cup diced red bell pepper
1/2 cup grated carrot
2 green onions -- cut
into 1-inch pieces
1/4 cup peanuts

In a small bowl, combine the cornstarch and 2 tablespoons broth until
smooth; set aside. Set aside the seasoning packet from noodles.

Cook noodles according to package directions.

In a large deep skillet, stir fry beef in oil. Add soy sauce; cook for 3-4
minutes or until liquid has evaporated. Drain noodles; add to beef.

Stir in the corn, broccoli, red pepper, carrot, onions and remaining
broth. Sprinkle contents of seasoning packet over all. Cook for 4-6 minutes
or until vegetables are crisp tender. Stir reserved cornstarch mixture and
add to skillet. Bring to a boil; cook and stir for 2 minutes or until
thickened. Sprinkle with peanuts.

Serves 2.

Source: "Reminisce, May/June 2004"
Copyright: "2004 Reiman Publications"

NOTES : Bobbie's Note: This was delicious! I made one change, I left
out the baby corn and instead served this dish with a side of corn on
the cob. It easily serves 3 people.

Contributed to the FareShare Gazette by Bobbie; 2 May 2009.

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Per Serving (excluding unknown items): 319 Calories; 16g Fat (44.0% calories from 
fat); 18g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1207mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 3 Fat.

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* Exported from MasterCook *

Best Bourbons by Outdoor Life

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

It must have been bourbon week! On-line Outdoor Life just posted their list
of what they consider the 10 best Kentucky bourbons. Now I am anxious to
try one or two of those that appeared on both lists! The bourbons that did
appear on both the Washington Post list and the Outdoor Life list are shown
at the bottom of this submission:

"10 Best Bourbons by Outdoor Life"

Kentucky is known for two things: Derby and Bourbon. Outdoor Life compiled
a list of the best bourbons Kentucky has to offer. April 30, 2009

Pappy Van Winkle 15 Year Old:
Richer than molasses, this deep, dark bourbon checks in at an easy-sippin'
107 proof. If you want to respect your elders, there's no need to add water
or ice. Just kick back, put your feet up and let Pappy do the rest. Price:

Buffalo Trace:
The flagship bourbon of the heralded Buffalo Trace distillery starts off
with vanilla mint spiciness and mellows on the palate with a deep molasses
finish. Keep a bottle of this in your liquor cabinet at all times and call
it your 'house bourbon' and you'll be sure to impress your connoisseur
friends. Price: $20

Woodford Reserve:
The official bourbon of the Breeder's Cup and Kentucky Derby, this 90.4
proof bourbon walks the line between complexity and mixability. You can
enjoy its notes of corn, caramel and oak in a rocks glass by itself or you
can use it in a mint julep or Manhattan. Price: $30

Aged six-to-eight years, this heavy duty bourbon is not for the
light of tongue. At 121 proof it can be a little more intense than your
average bourbon. But its notes of vanilla, tobacco and oak help you ride
the long, intense finish. Price: $50

Knob Creek:
Sweet and rich, this 100-proof bourbon has hints of brown sugar and toasted
nuts. It's aged nine years and was named National Whiskey Champion by Wine
Enthusiast. Price: $40

Eagle Rare 10 Year Old:
This 90-proof well balanced bourbon is brimming with vanilla and toasted
nut flavors which garnered it a double gold at the prestigious San
Francisco spirits competition. If you're feeling flush, pick up a bottle of
the even rarer Eagle Rare 17-year-old. Price: $30

Incorporating more rye into its mash bill than most other bourbons, Bulleit
gives your palate an added spicy kick. The bottle that houses this 90-proof
tipple was designed in tribute to the old-fashioned brown medicine flasks.
Price: $23

Maker's Mark:
These distinctive wax-dipped bottles are like snowflakes-each one is
different. But on the inside, each bottle contains the same smooth
signature 90-proof bourbon that starts off with sweet corn and leather
notes and sits on the palate with a long, rich caramel finish. Price: $21

Wild Turkey Rare Breed:
The Thunder Chicken got its name after a distillery executive used to bring
this bourbon on turkey hunting trips. This 108 proof bourbon is a blend of
six, eight and 12-year old barrels that gives it hints of citrus, caramel
and sweet tobacco. Price: $33

George T. Stagg:
The grand daddy of all bourbons, this 140+ proof bourbon has been nicknamed
'Hazmat' because of its high alcohol content. Add a little water to this
15-year old and it will open up the coffee, citrus and oak flavors. Price:

Bourbons that appeared on the Washington Post and the Outdoor Life lists:

Buffalo Trace, 90 proof
Eagle Rare Old Single Barrel 10 Year, 90 proof
Maker's Mark, six years old, 90 proof
Knob Creek, nine years old, 100 proof
Woodford Reserve, 90.4 proof

Contributed to the FareShare Gazette by Art; 3 May 2009.

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