Looking for Venison Recipes?

Venison Recipes was recently published by LuLu.com and is available for immediate download. Price is a minescule $1.25 so snap them up and find some new and old favorite recipes for Venison.

Crab-Bacon Rolls from Better Homes & Gardens, New Cook Book (1970)

Jori-Marks Home is a firm believer that you can never have too many appetizer recipes and when planning a summer buffet you can draw from your store of recipes sure to excite every guest!

These Crab-Bacon Rolls have been a go-to for many over the years and have also been reworked with chicken liver and water chestnuts for a decidedly different spin.

Crab-Bacon Rolls

1/4 cup tomato juice
1 well beaten egg
1 7-1/2 ounce can (1 cup) crab meat, flaked and the cartilage removed
1/2 cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
Dash black pepper
9 slices bacon, cut in half

Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers about two inches long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks. Broil 5 inches from heat about 10 minutes turning often to brown evenly. Serve hot. Makes 18 rolls. This recipe can easily be doubled and tripled without affecting the taste.

If you are using the Warming Buffet with removable stainless steel trays available at Jori-Marks Home, the Crab-Bacon Rolls can be broiled in the same dish as serving. Just broil and pop them onto the heated warming buffet - how simple.

Quick & Easy Summer Buffet Appetizer

You can never have enough recipes for appetizers which will work during any season and for any occasion. I personally have used this Salmon Party Log recipe for several wedding receptions, three summer buffet and a couple of holiday parties. It is taken from a Better Homes and Gardens New Cook Book which I received as a gift for my wedding shower in 1971 and judging from the stains and smudges on this page - it's been well used! Give it a try - it's a simple and quick recipe for what is sure to become one of your favorites!

SALMON PARTY LOG

1 1-pound can salmon (2 cups)
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley

Drain and flake salmon, removing skin and bones. Combine the salmon with next six ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape the salmon mixture into an 8x2 inch log; roll in the pecan/parsley mixture; chill well. Pass with crackers.

A couple of tips - you do not need to use fresh lemon juice, you can substitute dried chopped onion for the fresh, pecans is best, but you can use walnuts which may be more affordable, and dried parsley works fine for this recipe or can be left off completely. I have used wheat crackers for a base and also works well with toasted cocktail rye bread.

Please leave a comment if you try it, like it or have a suggestion. Come and get it!

Zucchini Relish - from All-Time Favorite Vegetable Recipes - for sale now at jori-marks!

Whether you grown your own or shop the farmer's market on the weekend - Zucchini is always plentiful during season. Zucchini is easy to grow in any home garden and does well with little tending. Because we are surrounded by farms it's simple to find fresh produce at certain times of the year and zucchini is no exception.

This super simple recipe for Zucchini Relish comes from a cookbook I've had for ages, All-Time Favorite Vegetable Recipes by Better Homes and Gardens. It goes great with meat, fish and poultry!

ZUCCHINI RELISH

4 to 4-1/2 pounds zucchini squash
2 medium onions
1 sweet red pepper
2 tablespoons salt
2 cups sugar
1 cup vinegar
1 cup water
2 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/8 teaspoon black pepper

Cut up the vegeatbles; grind in food chopper using coarse blade. Add salt. Cover; refrigerate overnight. Rinse in cold water. Drain well. In 4 to 5 quart kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg and 1/8 teaspoon pepper. Bring to boil. Cover; boil gently for 10 minutes stirring often. Ladle hot mixture into hot, clean pint jars; leave 1/2 inch headspace. Prepare lids according to manufacturer's directions. Wipe jar rim. Adjust lid. Process jars in boiling water bath 15 miutes. Makes 4 pints.

Hope you enjoy this relish recipe. Stop by and see what's going on at jori-marks.

Essential Buffet Equipment!

Buffet entertaining can be a simple and gratifying experience. Once you have successfully hosted a buffet luncheon or dinner you will never want to go back to the traditional meal setting.

Keeping your delectable foods hot can be a challenge if you are still messing with the old sterno cups - not so with these new warming trays by Deni.

The Deni warming buffet trays are available with two or three removable food trays. When the trays are removed you have an entire surface to set individual casseroles or serving dishes. Or fill up the trays and enjoy your party!





Both of these buffet warming trays are available at Jori-Marks for a limited time. We also have assorted cookery to browse while you're there!

Best Every Cheese Ball from Juicy Miss Lucy

The JUICY MISS LUCY COOKBOOK has been part of my personal collection for almost twenty years. It is filled with fun and entertaining antidotes with scrumptious recipes and BEST EVER CHEESE BALL has become a favorite on my buffet table.

BEST EVER CHEESE BALL

5 3 oz pkg cream cheese & chive, softened
1/2 lb crumbled blue cheese, softened
2 TB butter, softened
4 TB Grand Marnier brandy
2 jars old English cheese
1/2 lemon, juiced
1/4 cup parsley flakes
1 ts Worcestershire sauce
3 TB minced instant onion
3/4 cup shelled & chopped pistachio nuts
1 cup pecans, chopped

1. Combine all ingredients (except 1/2 cup pecans and all pistachio nuts) in a large bowl.

2. Mix with electric beater until smooth and fluffy.

3. Line small bowl with wax paper. Add cheese mixture and pack well. Refrigerate for several hours.

4. When firm, form mixture into ball using wax paper as an aid.

5. Mix remaining pecans and all pistachio nuts together and roll cheese ball in nuts before serving.

Find old or unusual cookbooks at Jori-Marks Cookbooks & Cookery.

Campbell Cookbook, Cooking with Soup, circ 1950s, used

COOKING WITH SOUP is published by Campbell Soup in the 50s. This cookbook is a real blast from the past if you're old enough to remember back then :) There is even a chapter called HAMBURGER 15 WAYS from which this Recipe Review was selected. Almost every cookbook includes a recipe for Stuffed Cabbage Rolls, but this recipe from Campbell is about the easiest. I added Worchestershire to the recipe and it gave it a little more zip.

STUFFED CABBAGE ROLLS

8 large cabbage leaves
1 pound ground beef
1 cup cooked rice
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 can (10-1/2 oz) tomato soup
1 tablespoon Worchestershire sauce (optional) for a little extra flavor

Cook cabbage leaves in boiling salted water a few minutes to soften; drain. Combine beef, rise, onion, egg, salt, and pepper with 2 tablespoons soup (add Worchestershire if you're using it). Divide meat mixture among cabbage leaves; roll and secure with toothpicks or string. Place cabbage rolls in skillet; pour remaining soup over. Cover; cook over low heat about 40 minutes. Stir often, spooning sauce over the rolls. 4 servings.

This cookbook is just one of the titles available at Jori-Marks Cookbooks & Cookery. While you're there sign up for the newsletter and receive a monthly recipe review directly to your email address.

Please leave a comment, make a suggestion, or share your favorite family recipe.