hick.
Stir in the milk and the liquor.
Chill
Blend cream, milk, vodka, rum, Irish cream liqueur, coffee-flavored liqueur, ice cream, nutmeg, and cinnamon together in a blender until smooth.
Whisk vanilla ice cream, milk, rum, coffee liqueur, and vodka in a large punch bowl until frothy and liquid; garnish with nutmeg. Ladle into punch mugs.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
Add enough potatoes to absorb the liquid. Cool.
Fill crust, cover with top crust and seal edges. Cut vent holes.
Combine egg and water and brush over pastry crust.
Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.
n a frying pan, brown moose meat over medium-high heat
In a large boiler add 12 cups water, 2 1/2 lbs. Moose meat.
Add chopped onion and let boil for one hour. Add chopped.
vegetables and simmer for 30 minutes. Add rice and simmer.
until rice is cooked. Makes 10-12 servings.
o beat egg sweetened condensed milk and sugar together.
Beat
Combine ice cubes, banana, rice milk, blueberries, peanut butter, and maple syrup in a blender; blend on low speed. Increase speed to medium-high and blend until smooth.
Remove all fat from the moose roast and wipe well with
ry mix the oatmeal, powdered milk, sugar and gelatin in a
he beans cook, fry the Canadian bacon in a skillet over
Brown moose and onion in skillet and drain.
Add other ingredients and simmer for 5 minutes.
Serve over buns or any other type of bread.
You can also use venison/red deer hamburg in this recipe.
Preheat oven to 300\u00b0F (150\u00b0C).
Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
Slice Canadian bacon about 1/2-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).
MOOSE ROAST.
The day before:<
Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.
n the pot, add onion, moose and rabbit, and saute until
ixture.
Combine milk and next 5 ingredients (milk through eggs) in