Does anyone know what this thing is?  Poor critter was born having bad hair
days.


I was born this way... what's your excuse?




[Non-text portions of this message have been removed]

Thid can be done with a store bought Ham that has been precooked
Easy Ham Recipe
Ingredients
For this recipe, you'll need...


   a.. A half ham - butt or shank end
   b.. 1/4 teaspoon ground cloves
   c.. 1/2 teaspoon ground ginger
   d.. 1 teaspoon dry mustard
   e.. 1 teaspoon black pepper
   f.. 1 teaspoon paprika
   g.. 1 cup orange juice
   h.. 1 cup pineapple juice
   i.. 1 cup brown sugar

Rinse the ham and trim off any loose flaps of fat or skin. Combine the dry
spices (don't use the brown sugar here) and season the entire surface of the
ham.




Smoking the Ham
Place the ham in a smoker and keep the temperature between 200F - 225F. Smoke
the ham with hickory, pecan or oak for 4 to 6 hours. Since the ham is a
ready-to-eat ham, it just needs to be warmed before eating. An internal
temperature of 140F is a perfect serving temperature.

Combine the orange juice and the pineapple juice, and use it to baste the ham
every half-hour or so as it smokes. Combine a little of the juice mixture with
the brown sugar and coat the top of the ham with it an hour before removing it
from the smoker.
(Place the ham in a shallow pan in the smoker if you're concerned about getting
the sugary juice and brown sugar on things)


This easy ham recipe is a great way to spice up an everyday ham. Instead of
using a true ham (from the back leg of the porker) you can use a picnic ham (the
front leg) with equally good results.



[Non-text portions of this message have been removed]

Brining Meat to Keep it Juicy
Brining meat seems to be a sort of "cooking secret" that many people still do
not know anything about or use.


I started out brining turkeys way back and I have since tried about every meat
imaginable. Some meats are affected little while others are affected alot.
Regardless, it is a process that is extremely simple and can be implemented by
anyone wishing to better their culinary skills.

As you know, I deal only with smoking meat but this process of brining meat can
even make an oven baked turkey a little more juicy and delicious even if it
isn't smoke flavored with real wood smoke.


What is Brining
Let me begin by explaining exactly what brining meat is and what it does then we
will get into the how-to part of the equation.

Brining comes from the root word "brine" meaning salt. Basically when you put
salt into a bucket of water and add a piece of meat...we'll say a turkey for
instance, a scientific process called osmosis begins to take effect. This
process seeks to equalize the amount of salt on the outside of the turkey with
the amount on the inside.

As you very well know there is little if any salt inside the turkey therefore
the salt and water is drawn deep into the meat fibers of the turkey creating the
process we call meat brining. The really neat thing about this process is that
you can add other spices, herbs, flavorings, etc. down into the bucket with the
salt water solution and it will get drawn in as well and thereby flavor the
meat.


I have tried various types of meat and plain and simple I just do not think it
effects beef and pork all that much. Poultry on the other hand is a totally
different story. The first time you carve that turkey after it has been brined
and then smoked you will see how much juicier and tastier it is.... there is no
comparison.


Brining Meat Ingredients and Process
The water to salt ratio is 1:16 or 1 cup of Kosher salt per gallon of
non-chlorinated water. I usually require around 2 gallons of water to cover a 12
pound turkey and therefore I use 2 cups of kosher salt. Any seasonings you
choose to add after the base solution should contain little or no salt else the
brining meat you are using can become too salty. I use a brick inside a large
zip-loc bag to keep the turkey submerged.

Here is a recipe I use occasionally:

2 Gal Water
2 Cups Kosher Salt
3 Cups Sugar
1/4 Cup Zatarains Liquid Crab Boil
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire


Soak a 12 pound turkey in this mixture overnight or 10-12 hours in the fridge


Experiment with Your Favorite Brine Ingredients
You can get real creative with meat brining and add pinches and dashes of this
and that until you find the right combination. On the recipe above you can leave
out the crab boil for a less Louisiana flavor. Try a dash or two of cinnamon for
a nice twist. Wanna spice things up a bit...add a few teaspoons of cayenne or
run a couple of jalapenos through the food processor and pour the puree into the
mix...oh yeah!

After the meat has brined for 10-12 hours take it out of the bucket, rinse the
meat real well making sure there is no traces of salt left on the outside of the
brining meat and discard the brine. Smoke (or bake if you must) as usual.

If any of you come up with some tasty concoctions please contact us and let us
know... we may even post the recipe with your name by it.

Good Luck!



[Non-text portions of this message have been removed]

The Basic Turkey Smoking Process
Smoking turkey is best done after soaking the bird in a saltwater solution
called a brine which I will go over in detail on another page.

Basically the brine, through a process called osmosis, pulls the salt into the
turkey meat in an effort to equalize things a bit... you do not have to
understand why for now...just know that it works and that it works well. the
really cool thing is the fact that you can add other flavor enhancers such as
spices, marinades, seasonings, fruit juices you name it and it will get pulled
into the meat along with the salt.

After he turkey is removed from the brine it is washed down to remove all traces
of salt on the outside and then patted dry with a paper towel. The meat will
have a bit of a sheen and is now ready for the application of butter which is
rubbed all over the turkey especially under the skin. Be careful to not damage
or tear the skin more than necessary since the skin will protect the meat from
drying out while cooking and getting to much smoke.

I like to mix some Tony Chacheres cajun seasoning with the butter to give it a
little louisiana flavor but that is totally optional.

Place an onion cut into quarters, a few cut up stalks of celery, 2-3 cut up
carrots and an apple inside the turkey and he is ready for smoking.

Note: when smoking turkey always purchase one that is no more than 12-14 pounds.
Much larger than this and the meat stays in the danger zone (40-140 degrees) for
too long and that is just asking for trouble.

Place the Turkey Into the Smoker
Place the turkey on the smoker breast side down with the heat regulated to
around 225° or so. Make sure you have plenty of smoke flowing around the
turkey...I like to use mesquite when smoking turkey but other woods such as
hickory and oak work just as well.

See my new barbecue turkey recipe where I smoke a turkey for 9 hours using plum
wood.

Every hour or so I like to rebaste with some butter and turn the turkey a little
to make sure it is cooking evenly on all sides. Watch the wings and breast and
if they start to get too brown you can cover them with some foil.

The smoking turkey is done when the thickest part of the breast reads 175° and
the thickest part of the thigh reads 180°. I will usually remove the turkey
about 5° sooner than this since I know that the turkey continues to cook after
it is removed from the smoker and will raise another 7°-10° in temperature.



Wrapping Up the Turkey
Allow the turkey to "rest" for at least 15 minutes before carving to allow the
juices to redistribute throughout the meat.

Smoking a turkey should be on the list of things to do on Thanksgiving and
Christmas or any other day for that matter and it would not hurt to practice a
couple of times before then(you definitely don't wanna practice on the friends
and relatives).

Juicy smoke flavored turkey should be on the menu this thanksgiving and with a
little practice you will have raving fans that will want you to do one for
them...heck they may even pay you to do it!

By the way... smoking turkey takes about 30-40 minutes per pound. using this
calculation you can estimate what time you need to start in order for it to be
done with the rest of the food.


[Non-text portions of this message have been removed]

A group of Alabama friends went deer hunting and paired off in twos
for the day.

             That night, one of the hunters returned alone, staggering under the
weight of an eight-point buck.  'Where's Henry?' the others asked.

             'Henry had a stroke of some kind.  He's a couple of miles back up
the trail', the successful hunter replied.

             'You left Henry laying out there and carried the deer back?' they
inquired.

             'A tough call,' nodded the hunter.  'But I figured no one is going
to steal Henry!'









[Non-text portions of this message have been removed]

Is there any life here?   Are any of the members still alive? Do you want to
keep this group going?

There has not been allot of activity at this group and I'd like get something
going.  I just got a Brinkman horizontal smoker with offset firebox.  Does
anyone have any recipes for meat rubs or how to go about using a smoker.  What
are the best woods for cooking and smoking? Do ya have a recipe for smoking a
turkey, Ham or ribs?  I've been doing some online reasearch and have learned
alot that I did not know but would like to hear from those who have been smoking
meats for many years.  What works and what don't?

Dan

I am sure folks still check this place out. if you have any questions feel free
to post. Also share your recipes.  Let's honor my Mom by keeping this going.

Jim Fritz

Most of you knew my Mom(Linda) and probably already know that she
passed away Wednesday morning February 18th, 2009. She started this
group and took a lot of pride in it. A few years ago she decided she
could not devote as much time to this as she wanted to and Dan stepped
in and helped out as needed. We thank him for that.

I wanted everyone here to know that she was a very special person and
enjoyed becoming friends with all of you. Please help carry on this
board in her memory and think of her as you prepare some of the recipes
shared here.

Also as you make choices in charitable donations in the future, please
consider donations in her memory to the St. Jude Children's Hospital
and the American Cancer Society.

Thank you,

Jim Fritz

I am looking for reloading dies for 12 or 410 gage shotgun shells.  I
have loaded allot of pistol shells in the past but have not ever tried
to load shotgun shells.  Also if anyone knows how to load 30-06 blanks
I would really appreciate your help.  I am part of the Veteran's Honor
Guard and the blanks we fire at funerals here are very old and not
dependable.  I would like to load some for use in our M1 Garand
Rifles.  If you can help I'd sure appreciate it.

Dan Cole

Thanks , I will update your membership.


Dan Cole, group Moderator






   ----- Original Message -----
   From: Pete Richardson
   To: Kim Richardson
   Sent: Thursday, September 25, 2008 3:11 AM
   Subject: [Cooking Wildgame Club] new email adress


   my new email adress is peterichardson57@...

   [Non-text portions of this message have been removed]






------------------------------------------------------------------------------



   No virus found in this incoming message.
   Checked by AVG - http://www.avg.com
   Version: 8.0.169 / Virus Database: 270.7.2/1689 - Release Date: 9/24/2008 6:51
PM


[Non-text portions of this message have been removed]

my new email adress is   peterichardson57@...

[Non-text portions of this message have been removed]

I'm not sure if I am the "moss" referred to in the email, but if I am,
I sure as heck am not here to collect email addresses for spammers.

If you want to delete me, go for it, I don't care, I don't have time
to go to any of the clubs I belong to anyway, so what difference does
it make?

--- In cookingwildgameclub@yahoogroups.com, "Linda June Fritz"
<wlfritz99@...> wrote:
>
> Hi everyone,
>
> all members of this cooking club will receive this notice as a
> special notice:
>
> All bouncing members have been removed.
> All members have been put on traditional format. I don't care for
> the new format.
> ALL NEW MEMBERS MUST POST WITHIN 24 hours or you will be removed.
>
> (I noticed that the new member, moss and mave were on no mail. that
> is strange since he joined today.  If Moss does not post within 24
> hours, he will be removed because he might be on here to steal our
> addresses then to sell them for spam.)
>
> Hi Dan. Hi tina.
>
> this is for all recipes so if you care to send a recipe, please do.
>
> OR comment.
>
> Linda June
> co-owner
>

am married for 20 years now, a son 17, I hunt with a mossberg 500 12
guage pretty much my only gun since my wife really don't like alot of
guns around. We live in Ks. My wife loves quail.

I love recipes, I just do not have any WILDGAME ONES or do I get WILD GAME
to cook anymore but I do like recipes!

Hugs tina

[Non-text portions of this message have been removed]

Welcome to any and all new members, I hope you will enjoy this group.  We are a
bit slow right now because no one has came up with anything new in a while.  If
you have e had any experiences while out hunting , hiking or fishing the feel
free to share them with us. We could use something to jump start conversation
here within this group.  So if you can think of anything let us know.

   Dan
   This last time I looked I was still one of the moderators


[Non-text portions of this message have been removed]

Hi everyone,

all members of this cooking club will receive this notice as a
special notice:

All bouncing members have been removed.
All members have been put on traditional format. I don't care for
the new format.
ALL NEW MEMBERS MUST POST WITHIN 24 hours or you will be removed.

(I noticed that the new member, moss and mave were on no mail. that
is strange since he joined today.  If Moss does not post within 24
hours, he will be removed because he might be on here to steal our
addresses then to sell them for spam.)

Hi Dan. Hi tina.

this is for all recipes so if you care to send a recipe, please do.

OR comment.

Linda June
co-owner

No body has been posting recipes for quite awhile.

BUT YOU CAN FIND MANY RECIPES BY GOING TO THE home page.

see the search there?

Put the animal you want a recipe for. I just put quail.

24 RECIPES OR MESSAGES WITH THE WORD QUAIL CAME UP AT THE SCREEN.
THIS IS THE BEST PART OF BEING ON A YAHOO GROUP.

WOULD YOU LIKE TO POST a message telling about your wife's cooking?

by the way, any spam or advertising will be met with immediate
expulsion.

One of the owners,

and the one who created this web site.

Linda June

Bonasa Press will be well represented at the Tenth
Annual Vintage Cup World Side-by-Side Championships
and Exhibition this week. John Taylor and Nancy
Whiting will again share booth space with DeCoverly
Kennels, and the Bonasa Press Type-Setters, Evan and
Shana, will join the Kennels Canine Sales Staff, Dafyd
and Cookie to help man (and dog) the booth.

The Glorious Tenth will be held at the Sandanona
Shooting Grounds in Millbrook, New York, on 21-24
September 2006. We’ll be combining work and pleasure
at this four-day celebration of friends, camaraderie,
fine guns and excellent food. The Vintage Cup is the
Premier Side-by-Side Shoot in the world and one of the
best Fine Gun Exhibitions anywhere.

Folks will attend this event from all over the
country—and if you’re planning to spend some time
there this year, be sure to stop by the booth to say
hello, have a chat, and meet the dogs. We’ll be glad
to see you!



Nancy Whiting
Bonasa Press
www.bonasapress.com
new@...

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

Those folks in the WITF viewing area... on June 5th,
from 8-10pm and 10-12 pm, on June 10 from 3-5 pm, and
on June 11, from 5-7 pm, WITF TV will be airing the
latest episode in their "Our Town" series--"Our Town:
Columbia." Bonasa Press is represented--by John Taylor
and Nancy Whiting--and by Shana and Evan, the Bonasa
Press Type-setters.  We're not on for long, but we're
there!

Nancy Whiting
Marketing and Sales
Bonasa Press
462 Chestnut Street
Columbia PA 17512
717-684-4215 Phone and Fax
www.bonasapress.com
new@...


Nancy Whiting
Bonasa Press
www.bonasapress.com
new@...

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

This campaign is about Human beings, Democracy, UNHCR, Refugees, The Iraqis,
Islam, Kurds, Human rights, Respect, Money, Donations, Angelina Jolie,
Pavarotti, Giorgio Armani, Donors, Peace, History, Campaigns and about you if
you care about these words.

Hi there,

I am SAM, an Iraqi refugee living in Lebanon at the moment; I have spent the
last 10 years of my life as a refugee registered with the UNHCR in Beirut. The
last 4 years, I have spent as an activist for peace and human rights (especially
refugees and asylum seekers) on the Internet; I'm also books author and ebooks
publisher. I have launched many campaigns to improve our situation as refugees
in Lebanon and hopefully bring more understanding to our problems worldwide. I
helped make many changes and improvements at the UNHCR office in Beirut; I used
the Internet as the field for my activities (you can read more about that in my
free ebook 'MY CAMPAIGNS'). All my ebooks are free and could be download from my
sites.

This is my newest campaign, it's about the illegal and humiliating actions of
the UNHCR, who using photos of refugees as banners and human-buttons to collect
money. This is an abuse of the dignity and humanity of the refugees and must
stop immediately and a clear public apology present by The United Nations High
Commissioner for Refugees. My friends, I am talking about the pictures you can
see here: http://www1.freehostingguru.com/un4

Also you can read my new campaign 'Urgent, we need smile' here:
http://www.netcolony.com/lebanon/smile.html

For more info about UNHCR and life of refugees you can read my free ebooks. I
invite you as fellow humans and members of the world community to support my
campaign by reading my article on my site and see the human-buttons. The
campaign is to support and improve the UNHCR http://www.unhcr.org especially
after the last scandals in the UN and UNHCR, just for example:
http://www.mizzima.com/archives/news-in-2005/news-in-april/12-April05-22.htm

"We make demonstration and fast because the UNHCR office in Cairo did nothing
for our problem..." http://news.bbc.co.uk/2/hi/africa/4440730.stm

Together we will build better world.

You could reach me fast via this form: http://lebanon.fateback.com/email_me.htm
  and if you like to know more about me, you can google for my name 'osam
altaee'.

Thanks
THE TRUTH WARRIOR
http://unews.batcave.net
  http://www.unhcr.us

Hello, folks...

As not too long ago, our Shana passed her 3rd year as
a survivor of Oral Malignant Melanoma, I though I'd
send everyone a brief reminder for examination of any
unusual bumps and so forth. That's how we found her
oral cancer, and you may believe me, we now keep a
close watch--and a list for the vet--of anything we
see.

John found this growth doing dental hygiene on the
dogs. I only wish that vet (no longer our vet, now)
had really looked--but we think he was on auto-pilot
for the yearly checkup of a young, seemingly healthy
dog. That's something else we make sure of, now,
too--that those yearly exams are real checks, not just
token.

Shana also has a couple of those benign fatty tumors,
which I found doing a close-rub while she was on my
lap--fingertip exploration. I also find thorns, burrs,
the occasional tick this way-especially after they've
been out.



Nancy Whiting
Bonasa Press
www.bonasapress.com
new@...

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

Hungarian Goulash
Audrey Romonosky, Austin, TX
Serves 6

2 lbs beef or venison chuck, trimmed of fat, cubed
1 medium onion, sliced
1/2 tsp garlic powder
1/2 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp brown sugar
1/4 tsp salt
2 tsp paprika
1/2 tsp dry mustard
1 cup cold water
1/4 cup flour
1/2 cup water

Place meat in slow cooker. Add onion. Combine garlic powder, ketchup,
Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour
over meat. Cover. Cook on Low 8 hours. Dissolve flour in 1/2 cup water. Stir
into meat mixture. Cook on High until thickened, about 10 minutes.

Calories 207;Fat 6g;Chol 65mg;Sodium 444mg;Carbs 15g;Fiber 1g;Protein 23g

Serving Suggestion: Serve over noodles

Fix-It and Forget-It Diabetic Cookbook

[Non-text portions of this message have been removed]

Meal-in-One­ Casserole
or JohnBenghetti
Serves 8

1 lb ground beef or venison
1 medium onion, chopped
1 medium green pepper, chopped
15-1/4 oz can whole kernel corn, drained
4·oz can mushrooms, drained
1/4 tsp pepper
11 oz jar salsa
5 cups uncooked medium egg noodles
28 oz can no-added-salt diced tomatoes, undrained
1 cup shredded fat-free cheddar cheese

Cook beef and onion in saucepan over medium heat until meat is no longer pink.
Drain. Transfer to slow cooker. Top with green pepper, corn, and mushrooms.
Sprinkle with pepper. Pour salsa over mushrooms. Cover and cook on Low 3 hours.
Cook noodles according to package in separate pan. Drain and add to slow cooker
after mixture in cooker has cooked for 3 hours. Top with tomatoes. Sprinkle with
cheese.

Calories 282;Fat 7g;Chol 58mg;Sodium 393mg;Carbs 34g;Fiber 4g;Protein 21g

Fix-It and Forget-It Diabetic Cookbook

[Non-text portions of this message have been removed]

I recommend brining... I use my cooler to do it, or a
clean 5 gallon bucket. 1 1/2 cups of salt (Kosher is
best) disolved in cold water--soak the turkey for 4-6
hours, rinse, dry, cook as usual. MMmmmmm.

--- junebug32544 <oakleaf@...> wrote:

> I looked in search; the best recipes in are the
> first two hundred
> messages ever posted on here.
>
>
>
>
>
>


Nancy Whiting
Bonasa Press
www.bonasapress.com
new@...

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

I looked in search; the best recipes in are the first two hundred
messages ever posted on here.

We have several wild turkey to eat every year. WE never have it tough
except when boiling the legs sometimes for chicken/turkey salad. I
pick off the meat placing it in a grinder with sweet pickles, onions,
and chicken and the breast also. Great salad sandwiches.  Go to search
which is on the home page, I think,  and put in your request on this
web site

For roasting, he puts it in a roasting bag, following the directions
and they are always most tender.

Linda June
owner

hi, does anyone ever made wild turkey?  when i make it it's tough.
thanks..Judy

Subject: eat yourself healthy


       Tomatoes. A major source of the antioxidant lycopene that reduces the risk
of cancer by 40% -- notably prostate, lung and stomach cancers -- and increases
cancer survival. Tomato eaters function better mentally in old age and suffer
half as much heart disease. Concentrated tomato sauces have 5 times more
lycopene than fresh tomatoes, and canned tomatoes have three times more than
fresh. (I am going to plant tomato sauce plants this year.)

       Olive Oil. Shown to help reduce death from heart disease and cancer.
Recent research shows that heart-attack survivors on a Mediterranean diet had
half the death rates of those on an ordinary low-fat diet. Olive oil is also
high in antioxidant activity. (Deep fry in olive oil instead of blacktop grease)

       Red Grapes, including red grape juice and red wine. Red grapes have
moderate antioxidant power, while purple grape juice has four times more
antioxidant activity than orange or tomato juice. Red wine (not white) has about
the same antioxidant capacity as purple grape juice or tea. French research show
that drinking red wine in moderation increases longevity, but excessive drinking
has the opposite effect, so limit to two glasses per day. Drink grape juice. (Ya
gotta drink the juice.)

       Garlic. German researchers have found that garlic is packed with
antioxidants know to help fend off cancer, heart disease and all-over aging, and
prolong cancer survival time. Let crushed garlic "rest" about 10 minutes before
cooking to preserve disease-fighting agents. (This also allows the odor to
permeate the room better.)

       Spinach. Second among vegetables only to garlic in antioxidant capacity
and is also rich in folic acid, which helps fight cancer, heart disease and
mental disorders. New University of Kentucky research shows folic acid may help
prevent Alzheimer's disease. Eat both raw and steamed for best benefit. (If this
is true, I am going to start eating spinach salads exclusively.)

       Whole grains. A University of Minnesota study suggests the more whole
grains you eat, the lower your odds of death by 15%. Whole grains contain
anticancer agents and help stabilize blood sugar and insulin, which may promote
longevity. Whole-grain "dark" breads, cereals such as All Bran, and "old
fashioned" oatmeal are an excellent source. (Plain flour is nothing but whole
wheat flour with all the goodies removed.)

       Salmon, and other fatty fish. Contains high amounts of omega-3 fat that
performs miracles throughout the body, fighting virtually every chronic disease
known. Without it, your brain can't think, your heart can't beat, your arteries
clog, and joints become inflamed. You need one ounce a day, or two servings of
salmon, sardines, mackerel, herring or tuna per week. (I guess this is why I am
only 29 years old, as I love fish except sardines, anchovies and herring.)

       Nuts. Eating more than 5 ounces a week can cut heart-attack deaths in
women by 40% and help prevent deadly irregular heart beats in men a Harvard
University study found. Almonds and walnuts lower blood cholesterol. Most of the
fat in nuts is the good-type monounsaturated and/or omega-3. Unsalted nuts are
best. (This is not the kind of nuts, you use to run around with that had two
legs.)

       Blueberries. High in antioxidants, Tufts University researchers say a
half-cup of blueberries a day can retard aging and can block brain changes
leading to decline and even reverse failing memory. (If I can remember to do it,
I am going to plant a bunch of blueberry bushes, cause I really need them.)

       Tea. Green or black tea has equal antioxidant benefit. One cup a day can
cut heart disease risk in half Harvard researchers found. Make from loose tea or
tea bags, instant and bottled tea has little effect Tufts University shows.
(Drink fresh boiled tea with only ice added. Sugar gives you diabetes and lemon
turns you sour.)







[Non-text portions of this message have been removed]

Hurry-Up Spaghetti Casserole "Bake"

2 tsps olive oil
1 small onion, chopped
1/2 lb extra-lean ground beef or ground venison or elk
1 large garlic clove, peeled and minced
1 tbsp dried oregano leaves
1/8 to 1/4 tsps dried hot pepper flakes, to taste
2 (14 oz) cans diced tomatoes (with garlic, oregano, or other Italian-style
herbs)
1 (7 oz) jar roasted red sweet peppers, drained and chopped
4-1/2 cups leftover cooked whole-wheat or regular spaghetti, linguini, or
similar pasta, cut into 4-inch lengths
2/3 cup reduced-fat shredded mozzarella cheese

Combine the oil and onion in a 4-quart (or similar) microwave-safe
round dish. Cover with a plastic microwave-safe cover or wax paper
and microwave on high power until the onion is limp, about 3 minutes,
stopping and stirring several times. Stir in the ground meat, breaking it up
with a spoon. Stir in the garlic, oregano, and red pepper flakes. Re-
cover the dish, and microwave on high power until the meat is no
longer pink, about 3 minutes longer, stopping and breaking up any
clumps of beef several times. Stir in the tomatoes and roasted
peppers. Re-cover the dish and microwave on high power until the
sauce is bubbling at the edges, about 7 minutes longer. Thoroughly
stir the paste into the sauce until evenly incorporated. Re-cover the
dish and microwave on high power until the dish is piping hot
throughout, about 4 minutes longer. Stir well. Top the casserole with
the mozzarella; re-cover the dish and let stand a minute or two until
the cheese begins to melt.

Serves 5 (1-1/2 cups)
Exchanges: 3 Starch; 1 Lean Meat; 3 Vegetable; 1 Fat
398 Calories;10g Fat;4g Fiber;37mg Chol;1074mg Sodium;57g Carbs;22g Protein

American Diabetes Association One Pot Meals for People with Diabetes

[Non-text portions of this message have been removed]