Recipe Winners so far

Week 1: Appetizers

Winner: Fun with Food Group from the Hastings Centennial Manor

Recipe Name: Devils on Horseback

Ingredients
12 - slices of bacon
24 - prunes soaked overnight and stoned

Instructions

1. Cut each slice of bacon across in two.
2. Place on prune on each bacon slice and wrap up.
3. Secure with toothpicks
4. Grill under medium heat, turning frequently until the bacon is crisp.
5. Drain on paper towel and serve

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Week 2: Deserts

Winner: Donna Small

Recipe Name: Carmel Custard

Ingredients

Custard

• 4 - eggs
• 1/2 cup - white sugar
• 1/4 tsp - salt
• 1/4 tsp - vanilla
• 2 cups - hot milk

Carmel

• 1/2 cup - white sugar
• 1/4 cup - water

Instructions

1. Preheat oven to 350 degrees F.
2. In a small heavy sauceman or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves.
3. Boil Syrup over moderate heat without stirring, until syrup turns a rich golden brown colour.
4. As soon as syrup reaches right colour, remove the pan from the heat and carefully pour the caramel syrup into the 8 individual moulds.
5. Tip and swirl the moulds to coat the bottom and sides as evenly as possible.
6. Prepare the custard and pour into the caramel-lined moulds.
7. Bake until firm 40-45 minutes.
8. To test run a sharp knife through the centre. If knife comes out clean, then custard is done.
9. Serve warm or cold as is or unmould onto serving dishes.

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Week 3: Moose Meat

Winner: Judy Freymond

Recipe Name: Chinese Moose Stirfry

Ingredients
4-6 - mushrooms
1/4 - red pepper
1/4 - green pepper
1/4 - yellow pepper
1/2 - purple onion
1/4 - garlic clove
1 - large round moose steak
1 can - beef broth
1 tbsp - soya sauce
1/2 tsp - oregano
salt and pepper to taste
flour to thicken to gravy consistancy

Instructions

1. Slice first 7 ingredients into small strips and saute in virgin olive oil until tender.
2. Remove From pan.
3. In pan combine 1 can of beef froth, 1 tbsp soya sauce, 1/2 tsp oregano, salt and pepper to taste and thicken with flour to make a gravy.
4. Add all above sauted indgredients to gravy and heat through.
5. Serve with mashed potatoes and garlic butter or rice.