Newspaper Archive of
Sidney Herald
Sidney , Montana
Lyft
January 8, 2003     Sidney Herald
PAGE 15     (15 of 26 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 15     (15 of 26 available)        PREVIOUS     NEXT      Full Size Image
January 8, 2003
 

Newspaper Archive of Sidney Herald produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




MonDak Ag Days Wednesday, Jan. 8, LK)O3- B SCHWAB interested in trying g Days? Sidney, will cook up of favorites Friday at 2 and be prepared for has also handed over a his own wild game cooks to try in their Bring for Game per bird: water ip soy sauce dry white wine brown sugar powder garlic powder ginger birds in cool brine for dry. Smoke and wrap with a thin piece of bacon. Put toothpicks through them and grill on barbecue till medium rare. Marinated Dove Hors d'oeuvres Ingredients: Dove breasts Dales brand seasoning Wishbone dressing Garlic Lime juice Red wine Jalapeno pepper or substi- tute bell pepper Onion Bacon Water chestnut (If you don't have Dales sea- soning, use soy sauce instead with the rest of the ingredi- ents.) Instructions: Marinate the breasts in pans of chips (hicko- Dales, Wishbone, garlic, lime or cherry) for 4-6juice and red wine. You do not Remove from have to marinate them very and bake in oven or mtil done. for future a soup stock or hoer- for marinade: preserves 1/2 ounce Jack breasts into strips for 2 1/2-3 and yellow peppers same size as breast green onions into as breast pieces. peppers and r each other long - as long as they are small. Quarter a jalapeno or bell pepper (whichever you prefer). If you use jalapeno, wash it and take out the seeds ont. Quarter an onion. Take two breasts and place between them the pepper, onion and water chestnut. Cut a piece of bacon that will wrap the breasts. Place toothpicks through to hold in place and BBQ on a hot grill medium rare. Serve and enjoy and ask God why he didn't make the little critters bigger so it didn't take so many of them to curb the hunger.-Bet 'ya can't eat just one! Pheasant with Almond Butter Ingredients: 1/2 cup ground almonds 2/ tablespoons all purpose flour 2 tablespoons unsalted but- ter, room temperature 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon lemon zest 1/2 teaspoon Worcestershire saUCE 4 pheasant breasts 1/4 cup slivered almonds Instructions: Blend almond, flour and butter until smooth. Add salt, cayenne, lemon zest (lemon juice), Worcestershire sauce and mix well. Pound pheasant breasts lightly and spread gen- erously with almond butter. Bake in a buttered baking dish at 425 degrees for 15 minutes, turning once. Top with sliv- ered almonds and broil for 30 seconds or until slivered almonds are browned. Green Beans with Honey/Cashew Sauce Ingredients: 3 tablespoons unsalted but- ter 1/2 cup coarsely chopped cashews 2 tablespoons honey 1 pound fresh green beans, blanched and drained Instructions: Saut6 the cashews in butter over low heat for 5 minutes. Add honey and cook 1 more minute. Pour sauce over the beans and toss until cool. JOHNSON d County Extension Agent know what food is? Do you know we have been utilizing If you have quick yeast or are you a product that Improved through Offers the innovations to produce and better tast- higher crop yields, in your and plants that are inherently protected from disease and insects. As a consumer, what do you need to know about this scientif- ic process? "What's to Eat?...Food of the Future" - an alternative program during Fri- day's Ag Days events, will help consumers become informed on what food biotechnology is, its uses, regulations, food safety and labeling issues, and its future. Judy Johnson Russ Fullmer Agriculture Manager Lynn Powers Production Manager 482-3513 1-800-427-7013 482-7003 (Fax) SAEE EVERY WEDNESDAY Reps for Superior Livestock Video Call one of our field personel for information on selling your llvestoP, k. Loran Casey 482-3064 Marty Casey 798-3378 Joe Johnson 488-4055 Bill Madison 701-565-2245 Roger Nygaard 406-392-5573 Award Winning Restaurant Specialize in Prime Rib and Complete with & salad bar . 482-4999 We serve Certified Angu$ Beef* Prime Rib Lounge & Casino 482-4338. Sidney Winter Clearance Continues up to off at the Fun starts at 4 p.m. Friday FREE Baron of Beef Rocky Mountain Oysters $1 Beer until 7 p.m. Teen and Plus Fashions Books & Vitamins /qb 482-4354 ~/ 1-800-788-4419 J[Jl.( "-Open 9-5:30 Weekdays Noon to 4 pm Sundays Steve Sing General Manager Larry Bond Maintenance Manager Kevin Roth Controller Richard Metcalf Warehouse Manager INCORPORATED Services Manager