Squash and Lentil Bisque

Sorce	Neithphuris
Caloric	:1 Serving: Calories 215 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 420 mg; Total Carbohydrate 47 g (Dietary Fiber 11 g); Protein 11 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 12 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 15 min Makes:6 servings 2 medium butternut or acorn squash, cooked and chopped 2 medium green apples, chopped (2 cups) 1 medium red onion, chopped 1/2 cup unsweetened applesauce 1 cup apple juice 1/4 teaspoon ground nutmeg 1/8 teaspoon ground red pepper (cayenne) 1 can (14 ounces) vegetable broth 1/2 cup dried lentils (4 ounces), sorted and rinsed 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces) 6 slices French bread, 1/4 inch thick Additional chopped red onion, if desired
Instructions	1. Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes. 2. Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender. 3. Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.

Spinach-Barley Risotto

Sorce	Merquise
Caloric	:1 Serving: Calories 475 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 870 mg; Total Carbohydrate 102 g (Dietary Fiber 17 g); Protein 24 g Percent Daily Value*: Vitamin A 56 %; Vitamin C 12 %; Calcium
Ingridients	Prep Time:5 hr 15 min Start to Finish:5 hr 30 min Makes:2 servings 3/4 cup uncooked pearl barley 2 cups water 2 teaspoons olive or vegetable oil 1 cup thinly sliced fresh mushroom (4 ounces) 1 medium onion, chopped (1/2 cup) 1 1/2 cups chicken or vegetable broth 1 teaspoon garlic pepper 1 teaspoon Dijon mustard 1/3 cup uncooked instant wild rice 1/4 cup dried cranberries 2 cups packed spinach leaves, shredded (3 ounces)
Instructions	1. Soak barley in water at least 5 hours or overnight; drain. 2. Heat oil in 10-inch nonstick skillet over high heat. Cook mushrooms and onion in oil, stirring frequently, until onion is crisp-tender. 3. Stir in broth, garlic pepper and mustard. Cover and heat to boiling. Stir in barley and remaining ingredients except spinach; reduce heat. Cover and simmer 10 minutes, stirring once. 4. 4. Stir in spinach. Cover and simmer about 5 minutes or until liquid is absorbed and barley and wild rice are tender.

Venison Stew

Sorce	Laniea
Caloric	:1 Serving: Calories 205 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 80 mg; Sodium 580 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:3 hr 20 min Makes:5 servings 4 slices bacon, cut into 1/2-inch pieces 1 pound boneless venison, cut into 1-inch cubes 2 cups water 1 cup dry red wine 1/2 teaspoon salt 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried marjoram leaves 1/4 teaspoon pepper 4 ounces pearl onions (1 cup) 2 medium carrots, cut into 1-inch pieces 1 large potato, cut into 1-inch pieces 1/2 cup cold water 3 tablespoons Gold Medal® all-purpose flour 1/2 teaspoon browning sauce, if desired 2 tablespoons chopped fresh parsley
Instructions	1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve. 2. Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender. 3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender. 4. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Lamb Shish Kabobs

Sorce	shelly
Caloric	:1 Serving: Calories 545 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 6 g); Cholesterol 120 mg; Sodium 380 mg; Total Carbohydrate 47 g (Dietary Fiber 3 g); Protein 40 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 98 %; Calci
Ingridients	Prep Time:15 min Start to Finish:8 hr 25 min Makes:2 servings 3/4 pound boneless lamb, but into 1-inch pieces 1/4 cup Caesar or French dressing 8 frozen small whole onions, from 1-pound bag, thawed and drained 8 pineapple chunks, about 1 inch 1/2 medium green bell pepper, cut into 1-inch pieces 1/2 medium red bell pepper, cut into 1-inch pieces 1 1/2 cups hot cooked rice 1 tablespoon chopped fresh parsley, if desired
Instructions	1. Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours. 2. Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. 3. Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley.

Grilled Mint-Wine Lamb Chops

Sorce	flyingshadow
Caloric	:1 Serving: Calories 210 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 65mg; Sodium 210mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:4 servings 8 lamb rib chops or lamb loin chops, about 1 inch thick (about 2 lb) 2 tablespoons dry white wine or apple juice 2 tablespoons honey 1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves 1/4 teaspoon salt 1/8 teaspoon pepper
Instructions	1. Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients. 2. Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.

Veal Chops with Caramelized Onions

Sorce	Amadeus
Caloric	:1 Serving: Calories 230 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 90 mg; Sodium 280 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 23 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:1 hr 15 min Makes:6 servings 3 cups sliced red onions (2 medium) 1/4 cup water 1/4 cup packed brown sugar 1/4 cup golden raisins 1/2 cup white wine or apple juice 1/3 cup white wine vinegar or white vinegar 1 teaspoon ground sage 1 teaspoon olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) 6 veal loin or rib chops, 1/2 inch thick (3 lb)
Instructions	1. In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened. 2. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Veal Sauté

Sorce	ddmmh
Caloric	:1 Serving: Calories 165 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 75 mg; Sodium 500 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:1 hr Makes:4 servings 1 pound veal round steak, 1/2 inch thick 2 tablespoons Gold Medal® all-purpose flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons olive or vegetable oil 1/2 cup dry white wine or chicken broth 1/4 cup water 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves 1/4 teaspoon salt 3/4 cup peeled pearl onions (4 ounces) 2 medium carrots, cut into julienne strips Chopped fresh parsley, if desired
Instructions	1. Remove fat from veal. Cut veal into 4 serving pieces. 2. Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness. 3. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain. 4. Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

Honey-Glazed Turkey Breast with Roasted Pineapple

Sorce	KGmodzombie
Caloric	:1 Serving: Calories 185 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 170 mg; Total Carbohydrate 7 g (Dietary Fiber 0g); Protein 24 g Percent Daily Value*: Vitamin A 0%; Vitamin C 4 %; Calcium 0%; I
Ingridients	Prep Time:30 min Start to Finish:2 hr 30 min Makes:16 servings 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen 1 pineapple (3 pounds) 1/2 cup dry white wine or apple juice 2 tablespoons honey 2 tablespoons soy sauce 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger 1 large clove garlic, finely chopped 2 teaspoons cornstarch 2 tablespoons cold water
Instructions	1. Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. 2. Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170°F and juice is no longer pink when center of turkey is cut. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture. 3. Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Oven-Roasted Turkey Breast

Sorce	Sekushi
Caloric	:1 Serving: Calories 460 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 12 g); Cholesterol 165 mg; Sodium 480 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 49 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:15 min Start to Finish:3 hr Makes:8 servings 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen 1/2 cup butter or margarine, melted 1/4 cup dry white wine or apple juice 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves 1 teaspoon salt 1 teaspoon paprika 2 cloves garlic, finely chopped 2 teaspoons cornstarch 2 tablespoons cold water
Instructions	1. Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. 2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut. 3. Remove turkey from oven and let stand 15 minutes for easier carving. 4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Slow Cooker Wild Duck Breast à l'Orange

Sorce	mmaciej
Caloric	:1 Serving: Calories 155 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 30 mg; Sodium 330 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 12 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 60 %; Calcium 2
Ingridients	Prep Time:20 min Start to Finish:10 hr 20 min Makes:4 servings 2 whole wild duck breasts, cut in half and skin removed 1/2 teaspoon salt 1/4 teaspoon pepper 2 small oranges, peeled and cut into 1/2-inch pieces 1 medium apple, cut into 1/2-inch pieces 1 medium onion, cut into eighths 1 can (6 ounces) frozen (thawed) orange juice concentrate
Instructions	1. Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top. 2. Cover and cook on low heat setting 8 to 10 hours or until duck is tender. 3. Remove duck from slow cooker. Discard fruit and onion mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.