Organic Community Exchange

Dietary

• Organic Veggies

Edibles

• GO WILD

• 2 strips of bacon
• 1 small onion, chopped
• 1 celery stalk, trimmed and chopped
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 1/2 cups fresh or frozen corn kernels, thawed
• 1 cup frozen baby lima beans
• 1 bay leaf
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot red pepper sauce
• 1/2 cup heavy cream
• infuse with 3 tablespoons

Fry bacon in Dutch oven over medium heat until crisp and browned. Remove bacon; drain on paper towel. Crumble and set aside. Add onion and celery; cook and stir in bacon drippings 5 minutes or until tender. Stir in flour; cook to a thin paste. Stir in chicken broth. Bring to a boil, stirring until slightly thickened.

Add bacon, corn, beans, bay leaf, salt, pepper and hot pepper sauce. Reduce heat to low. Simmer 15 minutes. Stir in heavy cream. Taste and adjust seasonings, if necessary. Remove from heat. Remove bay leaf and serve.

Yield: 6 servings

• 2 tablespoons seasoned bread crumbs
• 1/2 teaspoon garlic salt
• 1/2 teaspoon each dried basil, oregano and thyme
• 1/4 teaspoon fennel seed, crushed
• 1/4 teaspoon pepper
• 4 beef tenderloin steaks (1 inch thick)

Combine bread crumbs and seasonings. Rub or sprinkle on both sides of steaks. Place steaks in an ungreased 9 x 13 baking pan.

Bake, uncovered, at 425 degrees for 25 – 28 minutes or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees)

Yield: 4 servings

• 1 boneless beef sirloin tip roast (about 3 pounds)
• 1-1/4 cups water, divided
• 1 can mushroom (8 ounces) mushroom stems and pieces, drained
• 1 envelope onion soup mix
• 3 tablespoons cornstarch

Place a large piece of heavy-duty foil (21 x 17 inches) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast; seal tightly.

Bake at 350 degrees for 2-1/2 to 3 hours or until meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees).

Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Yield: 10 – 12 servings

• 2 large onions, sliced
• 2 cans (4 ounces each) sliced mushrooms, drained
• 1/4 cup butter
• 1/4 cup Worcestershire sauce
• 8 venison tenderloin steaks (12 ounces), about 3/4 inch thick
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt, optional
• 4 hard rolls, split

In a skillet, sauté the onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten the steaks to 1/2 inch thick; add to the skillet. Cook over medium heat until meat is done as desired, about 3 minutes on each side.

Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with remaining onions and mushrooms.

Yield: 4 servings