Recipes

Fiddlehead Ferns | Salsa | Stew | Chocolate Chip Cookies

Fiddlehead Ferns

Salsa

Ingredients

Ripe tomatoes, chopped, 3

Onion, chopped, 1/2 c

Cilantro, non-dried, chopped, 1/2 c

Green chiles, chopped, 4-6 or 1 small can

Salt, 2 tsp

Lemon juice, 2 tsp

Directions

Chop ingredients by hand, mix together. Can add more salt or some water,
if desired.

Stew

Ingredients

Roast, moose best, beef acceptable, 1

Flour, 1/4 c

Beef broth, 1 qt

Parsley, sage, rosemary, thyme: 1 tsp each

Black pepper, 1/4 tsp

Baby carrots, 1 bag, or carrots, 3-4, chopped

Onion: 1, chopped small

Celery, 4 or more stalks, chopped

Potatoes, 2-3 per person, quartered

Directions

Preheat oven to 350 degrees.

Flour roast lightly until fully covered.

Add 1-2 tablespoons of oil to dutch oven on stovetop. Heat to
medium heat and brown roast.

Once browned, add most of 1 qt beef broth. Add seasonings: parsley,
sage, rosemary, thyme, pepper.

Put lid on, cook in oven 60 mins.

After 60 mins, add vegetables and beef broth; may use more potatoes
than described, depending on available room. Add a sprinkle of each
seasoning if desired.

Return to oven, cook 70 more minutes. May add 10 minutes or so if
roast is 4 lbs or more, especially for moose.

Cut the meat, serve, eat.

Chocolate Chip Cookies