Cookies, cakes and breads can be tossed in ready to serve or gift. Or, freeze doughs in amounts of your choosing. Don't forget tidbits of this 'n' that. For example...
During my pie-shell-baking fiasco over Thanksgiving, I was left with a tad of raw dough... not enough for another pan, but too much to toss... so, when I found it in the freezer...
The Meat and Method: Today's lean, mean ground venison was blended with sun-dried tomatoes, spinach, Laughing Cow Light, carrots, parsley, garlic powder, pepper, potato-bread crumbs, a drop of EVOO and an egg. Then, I stretched that leftover dough around and over it, as much as possible, sprinkling paprika and pepper, to lend a savory touch. It went into a 350-degree oven for an hour and voilà.
The Meat and Method: Today's lean, mean ground venison was blended with sun-dried tomatoes, spinach, Laughing Cow Light, carrots, parsley, garlic powder, pepper, potato-bread crumbs, a drop of EVOO and an egg. Then, I stretched that leftover dough around and over it, as much as possible, sprinkling paprika and pepper, to lend a savory touch. It went into a 350-degree oven for an hour and voilà.
You're correct if you think we're eating more "red" meat than ever. But guess what? Lean venison comes up on the charts with even better numbers than chicken. Go see here. But again, it is how the meat is butchered. Very often, fatty pork or beef is added to the ground meat. We did not allow that this year, resulting in an extremely fine end product. We are in awe of how delicious each meal has been, with no special preparation and gaminess non-existent.
Buon Appetito.
