Cowboy Cookin'
Pat Allan-Smith’s Sherbet
Written by Edited by Pamela Irving Monday, 21 March 2011 14:52
4 or 5 oranges juiced and as much pulp as
possible (or 1 can frozen orange juice concentrate,
thawed)
4 or 5 lemons juiced and as much pulp as
possible (or 1 can frozen lemonade
concentrate, thawed)
4 – 6 very ripe bananas (can be previously
frozen)
2 cups sugar
4 cups water
Mix juices and bananas until fairly smooth. Continue to mix while adding sugar. Add water last. Freeze in metal pans (very important pans are metal) until quite firm. Once frozen, scrape out of pans and back
into mixer. Whip until smooth. Re-freeze in freezer containers. Preparation time varies depending on
ingredients used and freezer temperatures.
Note: Bananas can be replaced with local sweet fruits
like plums or peaches.
Makes approximately 6 – 8 cups of sherbet
Visit our online Cowboy Country Market or call toll free at 1-800-943-7336 to order!
Donalda Springs Organic Bison Pepper Steak
Written by Edited by Pamela Irving Monday, 21 March 2011 14:37
1 lb. bison steak, cut into thick strips
3 tbsp butter
1 boullion cube, dissolved in 1½ cups hot water
1 clove garlic (or ½ tsp garlic powder)
3 tbsp soya sauce
1 large onion, cut into wedges or thin slices
1 can mushrooms
1 tbsp sugar
¼ tsp pepper
2 tbsp water
1 tbsp flour
2 green peppers, sliced
Brown meat with butter in skillet over low heat. In a
medium-sized bowl, mix the boullion, garlic, soya sauce,
onion, mushrooms, sugar and pepper. Add to skillet. Stir
flour into water to make a smooth paste and then mix into
contents of the skillet. Add green peppers and simmer for
10 minutes before serving.
Serves 4
Visit our online Cowboy Country Market or call toll free at 1-800-943-7336 to order!
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