Breakfast: Buckwheat Cakes
Bacon & Eggs
Cakes: Sift together 2 cups whole wheat flour, 1 tsp baking soda, 4 Tblsp sugar, ½ tsp salt. In another bowl, beat together 2 eggs, ¼ cup white vinegar, 1 ¾ cup milk and ¼ cup oil. Whisk together the wet and dry ingredients. Bake on a medium hot griddle or skillet until lightly browned on both sides. Serve with butter and maple syrup.
Cook bacon and eggs to taste and serve.
Dinner: Cream of Chicken Soup
Soup: Saute 1 small onion, finely chopped, in 1 stick melted butter. Add 1 cup chopped chicken breast and brown. Stir in ¼ cup flour and stir until thick and smooth. Whisk this mixture into 4 cups hot chicken stock or broth. Simmer 20 minutes, stir occasionally. Stir in 2 cups heavy cream and heat until thick and heated through, but do not boil.
Lunch: White Chocolate Pound Cake
Melt 6 ounces white chocolate in top of double boiler. Place one 18 ounce white cake mix, 1 stick melted butter, 1 cup milk, 1 tsp vanilla, melted chocolate and 3 large eggs in mixing bowl. Beat, scraping sides of bowl as necessary for 3 minutes, until batter is thick and smooth. Divide batter into 3 greased and floured loaf pans. Bake at 350 for 40-45 minutes until cake springs back when touched. Serve slices with fruit sauce, if desired. Freezes well.
Supper: Cranberry Salad
Crock Pot Venison Ragout
Cranberry Salad: Grind one package of cranberries with 2 cored apples. Stir in 1 cup sugar and let stand overnight. Dissolve one 3 oz package raspberry gelatin in 1 cup boiling water. Stir into chilled fruits and mix well. Chill until set.
Ragout: Cut 4 pounds venison into cubes. Marinate cubes in 1 cup wine vinegar mixed with 1 Tblsp peppercorns and 6 crushed juniper berries in fridge for 5 hours or overnight. Chop 5 slices bacon and fry to crisp. Saute 1 medium onion in bacon fat until limp and nicely browned. Drain the marinate from the venison and brown in the bacon fat. In crock pot, place the browned venison, bacon, onion, 6 cups beef stock or broth, one 16 oz jar pearl onions, 2 Tblsp brown sugar and 2 Tblsp red currant jelly. Cover and cook on low for 8 hours. Thicken with 2 Tblsp corn starch mixed with ¼ cup water, if desired. Serve over noodles.