Recipes from the Deep Portage Kitchen
4 Tablespoons Vanilla
16 Cups Oats
1 Cup Oil
2 Cups Honey or Syrup
1 or 2 Cups Sunflower Seeds
1 or 2 Cups Coconut
Mix above until it does not clump
Bake at 350 degrees for 10 minutes
Bake at 350 degrees for another 10 minutes
Bake at 250 degrees for another 10 minutes
Stir. Let cool. Add raisins and/or craisins
Beef Barley Soup (Serves 20)
5# Beef Stew Meat
1 Large Onion
5 Carrots, sliced or diced
1 Head of Celery, chopped
8 to 15 Cups Frozen Mixed Vegetables
28 Cups Water (This amount of water makes a good thick soup; for a thinner soup, add more water.)
2 Cups Uncooked Barley
10 Tbsp. Beef Base
4 Cloves of Roasted Chopped Garlic
Brown stew meat in a pan. Sauté onion, carrots & celery in a pan with olive oil and garlic. Place 28 cups of water in a pan. Add dry barley. Bring to a rolling boil. Add browned stew meat and 4 bay leaves. Lower heat and coer. Simmer for 1 to 2 hours. About 45 minutes before you're ready to serve, add sautéed vegetables along with frozen vegetables. Season with garlic, salt, pepper and basil to taste. DON'T FORGET TO REMOVE BAY LEAVES BEFORE SERVING.
1 4-Inch Pan
16 Cups Dry Elbow Macaroni
5# Ground Beef
1 - 10# Can Tomato Sauce
1 - 10# Can Diced Tomato
Salt & Pepper
Boil pasta. Drain and cool.
Mix browned beef with tomato sauce and diced tomato (do not drain diced tomato).
Cover wit aluminum foil. Bake at 350 degrees 1 to 1-1/2 hours.
Wild Rice Meat Loaf (Makes 6 good-sized loaves)
20# Ground Beef
5 Quarts Cooked Wild Rice
1/2 Cup Granulated Garlic
1/4 Cup Salt
1/4 Cup Pepper
1/2 Cup Onion Powder
3 Cups Chopped Fresh Celery
1 Large Chopped Onion
Mix all together. Form into loaves, and place on a sprayed sheet pan. Bake at 350 degrees for 1 hour or until internal temp reaches 155 degrees.
While baking, make the ketchup sauce:
4 Cups Ketchup
1/2 Cup Yellow Mustard
1/2 Cup Brown Sugar
When meatloaf internal temp is 155 degrees, spread ketchup sauce over loaves and bake for another 15 to 20 minutes.
Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready an unbuttered 2-quart earthenware or glass baking dish, 2 inches deep.
Peel and core:
16 medium apples (about 5 pounds). Select a tart, crisp apple to balance the sweetness of the topping.
Cut the apples in half and then into 1-inch chunks. Spread them evenly in the baking dish.
1-1/2 Cups All-Purpose Flour
1-1/2 Cups Sugar
1 Tsp. Salt
1 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
1 cup cold unsalted butter, cut into small pieces.
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle the crumbs.
Bake until the topping is golden brown, the juices are bubbling, and apples are tender when pierced with a skewer, 50-55 minutes. Drizzle melted butter over it after baked, as it gets fairly dry in the oven.
Makes one 2-inch hotel pan.
2 medium onions
1/4 cup jalapeno, with juice
1/2 cup fresh cilantro
1 tablespoon chopped garlic
4 cloves roasted garlic
Place in food processor and pulse until desired consistency. Pour into a plastic food container.
Add to onion mixture:
1 can diced tomatoes, slightly drained
1/2 cup lemon juice
Salt to taste