Text 26302, 100 rader
Skriven 2012-06-20 05:41:00 av DAVE DRUM (1:123/140)
Ärende: Diabetic Venusians
==========================
I sent this recipe to Georgia yesterday. She has been trying to find tasty
things to cook for her husband (Ted) who is diabetic -- to the point that he
may soon have to have an insulin pump installed. And, living in the pork
(processing) capitol of Illinois *and* on the banks of the Illinois river there
is a bunch of pork for cheap and venison for free. She already has a lot of
diabetic friendly ways of making pork dishes. But, not so much for deer meat --
which is odd, as G is an excellent, creative cook and does venison sauerbraten,
pot roasts, haunches etc. that are both tasty and budget friendly.

But, she didn't have anything much for that manliest of summertime hobbies -
grilling outdoors.   Bv)=

Got a text from her late last evening that said, simply, "That's a winner"
followed by a big smiley.

I love it when a plan come together. (Col. Hannibal Smith)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated Venison Steak w/Mushrooms
 Categories: Game, Herbs, Mushrooms, Marinades
      Yield: 4 Servings

  1 1/2 lb Venison steak; trimmed
      1 cl (or 2) garlic; crushed
    1/2 ts Dried oregano; crushed
      1 c  Fat-free Italian salad
           - dressing *
           Black pepper
      1 lb Fresh Crimini mushrooms;
           - cleaned, sliced
           Nonstick cooking spray

  * Separate recipe

  The night before cooking, place steak in a gallon-size
  resealable plastic bag. Add crushed garlic clove, oregano,
  and salad dressing. Shake well and refrigerate overnight.

  Remove steak from bag and discard the marinade. Grill the
  steak indoors or outdoors, seasoning with black pepper to
  taste and turning once. (For medium steak, internal
  temperature should be about 165øF/73øC.) **

  While grilling the steak, spread the mushrooms on several
  sheets of paper towel in a single layer. Spray with non
  stick cooking spray, then transfer to a medium skillet and
  sauté until desired tenderness.

  Top venison with mushrooms and serve.

  ** It is not a good idea to cook venison past medium-rare
  about 130øF/55øC. Venison is very low fat and will get 
  tough and chewy if cooked much past medium rare. - UDD

  Yield: 16 ounces cooked meat

  Serving size: 4 ounces or 1/4 of recipe

  This recipe was developed by Kathleen Stanley, Diabetes
  Education Program Coordinator at Central Baptist Hospital
  in Lexington, Kentucky. She frequently performs cooking
  demonstrations and has been involved in diabetes education
  for over 18 years.

  From: http://www.diabetesselfmanagement.com

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lo-Fat Creamy Italian Salad Dressing
 Categories: Dairy, Herbs, Cheese, Lo-fat, Wine
      Yield: 1 1/4 Cups

      1 c  Fat free Greek yogurt 
      1 tb Red wine vinegar 
      1 tb Dry white wine 
      2 cl Garlic, minced
      1 tb Italian seasoning 
      1 tb Dijon mustard 
      1 tb Honey 
      1 tb Parmesan cheese; grated
      2 ts Olive oil 
           Salt & pepper

  In a small bowl, whisk together all ingredients until
  well combined.

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... As American as pizza pie
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