Wednesday, June 11, 2008

Midnight Sun Run

Just signed up for the annual Midnight Sun Run. Have entered my sis-in-law who will be here visiting at the time too. No matter what the weather it will be terrific. It's always an accomplishment! Something about seeing those folks on their lawns, drinking beer, listening to music...the bands playing as we run/walk/crawl by...It's exciting. Then, we will go home and collapse for about 5 hours, pop up and enjoy our summer sun again...who sleeps this time of year in AK? NOT ME!!!! Tonight is leftover Moose Roulade and Collard Greens from the garden last year...oh yes, and I made a fresh Raspberry/Rhubarb pie this morning to go with (cleaning the freezer out of last years Raspberries and my rhubarb was ready to pick).

Moose Roulade

1 Moose round steak, tenderized and cut into big pieces
4 cups sourdough bread, dried and cubed
1 1/2 cup chicken broth
1/4 cup diced onions
salt, pepper
poultry seasoning to taste
1/4 cup onions
1/4 cup flour
1/4 cup Au Jus Sauce
1 cup water
1/2 cup dry red wine

Boil the chicken broth and spices, add dried bread cubes. Take off heat, cover and allow to absorb. Meanwhile, tenderize moose steaks and cut into serving pieces (fairly large). Place approx. 1/4 cup stuffing into the center of the moose steak, roll up in a jelly-roll fashion, and secure with toothpicks. Brown moose in a non-stick skillet, remove to a baking dish. To the remaining skillet add, 1/4 cup onions and allow to cook to translucent, add 1/4 cup flour, 1/4 cup Au Jus Sauce, Approx. 1 cup of water/or broth and 1/2 cup dry red wine. Cook to a nice gravy consistency...can also add sliced mushrooms. Pour gravy over moose rolls and bake covered at 400 degrees for 1 1/2 hours.

Raspberry/Rhubarb Pie

2 Cups Raspberries
2 Cups Diced Rhubarb
1 1/2 cups Sugar
3 T cornstarch
1/4 cup Tapioca
1 Tablespoon Butter, diced for the top
2- 9" pie shells

Mix together the raspberries, rhubarb, sugar, and cornstarch in a saucepan. Cook on stove until it becomes nice and thick. Take off heat, add tapioca and allow to sit for 15 minutes. Place raspberry/rhubarb mixture into a pie shell, top with 1 T butter, top that with the other pie shell, flute the edges, bake at 400 degrees for 50 minutes or until berries begin to bubble and pop and the shell is golden brown.

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