but I have more (many more) if these don't suit let me know.

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

Title: Robin Hood Pie
Categories: Game, Pork, Vegetables, Poultry
Yield: 6 Servings

900 g (2 lb) diced game meat such
- as wild boar, venison and
- rabbit
2 tb Dripping
2 md Onions; peeled, sliced
2 Carrots; peeled, sliced
120 g (4 oz) diced pancetta
120 g (4 oz) chestnut mushrooms;
- cleaned, halved
1 cl Garlic; peeled, crushed
1 tb Redcurrant jelly
2 Sprigs of thyme
30 g (1 oz) plain flour
300 ml (1/2 pt) chicken stock
300 ml (1/2 pt) ale

MMMMM----------------------BUBBLE & SQUEAK---------------------------
900 g (2 lb) mashed potato
1 Sliced onion
1 sm Cabbage; sliced, blanched
25 g (1 oz) butter

Heat a thick bottomed pan, melt the dripping then brown
the game meat

Now stir in the onion, carrot, pancetta and mushrooms

Add in the garlic, jelly and thyme then mix in the flour
and cook for a few minutes

Pour in the ale and stock and bring to the boil, then
simmer for two hours or until the meat is tender

Whilst the meat is cooking make the bubble and squeak by
frying the onion and cabbage in butter then mix in the
mashed potato and cook until browned.

Pour the pie mix into a pie dish and top with the bubble
and squeak and cook in a hot oven for 20 minutes

Serve with a chunky piece of fresh bread.

Award winning owners - Roy and Laura Wood have achieved
numerous accolades over the years, including 'Gold Award'
for 'Taste of the Region'.

The Cross Keys, Main Street, Upton, Notts; NG23 5SY

From: http://www.newark-sherwooddc.gov.uk

Uncle Dirty Dave's Archives

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

Title: Ratner's Knishes
Categories: Appetizers, Breads, Potatoes
Yield: 4 Servings

1/3 c Egg whites (about 2)
2 tb Oil
1/4 ts Salt
3/4 c Water
3 c All-purpose flour
Oil
1 Egg beaten; for wash

MMMMM---------------------VEGETABLE FILLING--------------------------
1/4 c Oil
1 1/2 c Onion; chopped
1 Clove garlic; chopped
1 Carrot; diced
1 c Celery
2 c Mushrooms; chopped
1/2 c Green pepper; chopped
1 c Rice; cooked
1 c Kasha; cooked
1 Egg
Salt & fresh ground pepper

MMMMM-----------------------POTATO FILLING----------------------------
1/4 c Butter
3 c Onion; chopped
4 c Idaho potatoes; mashed
Salt & fresh ground pepper

Combine first 5 ingredients and beat with an electric
mixer until smooth. Pour a thin layer of oil over dough.
Let stand at room temp for 1 hour.

Prepare filling as directed.

Preheat oven to 350øF/175øC.

On a heavily floured board, knead dough until smooth &
elastic. Roll out to a 1/8 inch thickness, shaping into a
14" X 24" oblong. Brush dough with oil.

Spoon Potato Filling along one 24" edge of the dough.
Spoon Vegetable filling along the other 24" edge.

Roll the dough over the filling and continue rolling
towards the center. Then roll the other side towards the
center in the same way. Separate the 2 rolls by cutting
down the center. Cut each long roll into 2 pieces.

Place all 4 pieces on a heavily greased cookie sheet.
Brush with oil and bake for 35 - 40 minutes, or until
golden brown.

Remove from oven and brush with egg wash. Return to oven
and bake 10 minutes longer.

Cut into 1 1/2" pieces and serve warm.

NOTE: After, cooling, knishes may be sliced, wrapped and
frozen (up to 1 year) and used when desired.

Yield: Four 12 inch lengths

VEGETABLE FILLING: In a 10" skillet heat the oil. Add
onion, garlic, carrot, celery, mushrooms and green pepper
and saute for 10 minutes or until veggies are tender.

Stir in rice, kasha and egg. Season to taste with salt
and pepper.

Use as filling for Knishes.

Yield: 3 1/2 cups filling (enough for two 2" knishes)

POTATO FILLING: In a skillet heat butter and saute
onion until golden brown.

Stir in mashed potato, salt & pepper to taste. Cool.

Use as filling for pirogen or knishes.

Yield: Filling for 50 small pirogen or two 12" knishes

Source: "THE WORLD-FAMOUS RATNER'S MEATLESS COOKBOOK"

From: Sandra Capps

From the MM database of Judi M. Phelps.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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