SKHC Calendar 2018

Moose Spaghetti Ingredients 1 lb moose burger Spice blend: 1 tbsp garlic powder, 1 tbsp Italian seasoning, 1 tbsp oregano dried 1 tsp of black pepper, add salt to taste 3 garlic cloves minced 1 onion diced 1 green pepper diced 1 can of sliced mushroom 1 can (28 oz) of diced tomatoes 1 can (28 oz) of spaghetti sauce Directions 1. On medium to high heat, brown moose burger in a large pot with spice blend. Add garlic and onions, cook for 5 minutes. 2. Next add green pepper and mushrooms, cook for another 5 minutes. 3. Then add tomatoes and spaghetti sauce and cook for an additional 20 minutes on medium to low heat. Be careful not to burn. Cook pasta according to package instructions. Moose Meat Balls Ingredients 1lb moose burger 1lb ground beef 1 package onion soup mix 1/3 cup bread crumbs 1 egg 500 ml honey garlic sauce Directions 1. Mix moose burger with ground beef. Add package of onion soup mix, bread crumbs and egg to meat mixture and combine well. 2. Roll into 1” balls. In a single layer bake in a 9x12 baking pan for 30 minutes covered at 350°F. 3. Add honey garlic barbecue sauce to cooked meatballs and stir. Place back into oven for 15 minutes uncovered. Moose Chili Ingredients 2 lbs moose burger 1 tbsp garlic powder 1 tbsp chilli powder 1 tsp of black pepper 2 onions 2 medium sized cans of red kidney beans 2 L of tomato juice 2 tbsp of tomato paste ¼ tsp of cayenne pepper (optional to increase spice level) Salt to taste Directions 1. In a large pot brown moose burger with garlic powder, chili powder, black pepper and salt to taste. 2. Add onions and red kidney beans (rinse beans with cold water in a pasta strainer) and cook for an additional 20 minutes on medium to high heat, stirring frequently. 3. Add tomato juice and tomato paste and simmer for 1 hour uncovered on medium to low heat, stirring occasionally. Add more chili to taste, if spice level is too low, add ¼ tsp of cayenne pepper. Moose Stir Fry Ingredients 1 lb moose steak, sliced 1 green pepper, sliced 1 red pepper, sliced 1 package of sliced mushrooms 1 package of bean sprouts 1 onion diced 3 stalks of celery 2 tbsp soya sauce 1 tbsp of Worcestershire sauce 4 tbsp of vegetable oil 3 cloves minced garlic 1 tbsp sesame seed oil (optional) Directions 1. Marinate sliced moose steak in soya sauce and Worcestershire sauce for 1 hour. 2. In a large pan combine 2 tbsp of vegetable oil and minced garlic, fry for 3 minutes on medium to high heat. 3. Add moose steak to the pan and fry for 7 minutes. Remove moose steak from pan. 4. Use left over oil with 2 tbsp of fresh vegetable oil and fry diced onions for 3 minutes on medium to high heat. 5. Add sliced peppers, sliced celery, sliced mushrooms and fry for an additional 4 minutes. 6. Next add moose steak and bean sprouts to fried vegetables. For additional taste, add sesame seed oil, stir fry for an additional 2 minutes. 7. Cook rice according to package. Suggested: Serve moose stir fry over bed of rice. Glazed Chicken Nested in Wild Rice Ingredients 4 chicken breast halves deboned (skinned if desired) Butter, salt and pepper to taste 4 tbsp celery, chopped Glaze ½ cup orange or apricot preserves 1 tin (15 oz) of mandarin oranges, drained (save juice) 2 cups wild rice, cooked Pinch of coriander powder or onion salt 1 tbsp parsley, chopped Directions 1. Brown chicken breasts in butter, salt and pepper to taste. Place in buttered baking dish. Brush chicken with melted butter. Sprinkle with chopped celery. Cover tightly and bake in 350°F oven for 25 minutes. 2. Remove from oven and spread glaze liberally over breasts. 3. Place wild rice in buttered casserole. Sprinkle coriander powder over wild rice. 4. Nest the glazed chicken in wild rice. Dot with butter and pour remaining glaze over chicken and rice. Cover tightly and return to oven, 325°F for 15 minutes. 5. Remove from oven for 10 minutes. Serve hot in baking dish. Glaze: Combine orange or apricot preserves, liqueur and a little juice saved from oranges. Set aside. The orange segments may be brushed with liqueur is desired. Recipes and Dishes