Return-Path: DKIM-Signature: v=1; a=rsa-sha1; d=embarqmail.com; s=s012408; c=relaxed/simple; q=dns/txt; i=@embarqmail.com; t=1226532556; h=From:Subject:Date:To:MIME-Version:Content-Type; bh=l4TZfkTKUVRm5bjgjIQ8CSBbTW4=; b=ploVVPBBEVdftvY8nR2zakrvY26r58Pq41xAm7knSMM4oHXxB2IXdpX1YpugPImk 5dgrztuaXHSxiLAacGAJiFwp5iGj6IQ53zhaH/O8Nthxo5ogJkL+YD36Ud3M3alS; X_CMAE_Category: 0,0 Undefined,Undefined X-CNFS-Analysis: v=1.0 c=1 a=2IGo8bgeTBE_bUgJwlcA:9 a=Cf-nVTrugi_NFkw8yUcA:7 a=JewiDf5LsdtH-Ps9h8-0ZHj_j7cA:4 a=wnwcufM0c1kA:10 a=acU81aUoPYNrcM6pPb8A:9 a=r0ZLHkFzdUWo5r_YlY0A:7 a=7wvmO6VDyqUO2AJNJ04dpBScmDcA:4 a=AfD3MYMu9mQA:10 X-CM-Score: 0 X-Scanned-by: Cloudmark Authority Engine Authentication-Results: smtp09.embarq.synacor.com smtp.user=tomblack10@embarqmail.com; auth=pass (LOGIN) Received: from [71.50.128.186] ([71.50.128.186:3873] helo=owner42875667c) by mailrelay.embarq.synacor.com (envelope-from ) (ecelerity 2.2.2.33 r(25932/25934)) with ESMTPA id 1A/BB-22698-CC66B194; Wed, 12 Nov 2008 18:29:16 -0500 Message-ID: <00c201c9451e$7f7db510$6401a8c0@owner42875667c> From: "Blackie" To: "blackie" Subject: venison/clamchowder Date: Wed, 12 Nov 2008 18:29:22 -0500 MIME-Version: 1.0 X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 6.00.2900.3138 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.3350 X-Antivirus: AVG for E-mail 8.0.175 [270.9.1/1781] Content-Type: multipart/mixed; boundary="=======AVGMAIL-491C015A0000=======" --=======AVGMAIL-491C015A0000======= Content-Type: multipart/alternative; boundary="----=_NextPart_000_00BF_01C944F4.95A27210" This is a multi-part message in MIME format. ------=_NextPart_000_00BF_01C944F4.95A27210 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable INGREDIENTS=20 a.. 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks=20 b.. 1 quart apple cider=20 c.. 1 1/2 pounds thick sliced bacon=20 d.. 2 (12 ounce) bottles barbecue sauce, your choice DIRECTIONS 1.. Place chunks of venison into a shallow baking dish, and pour = enough apple cider in to cover them. Cover, and refrigerate for 2 hours. = Remove, and pat dry. Discard apple cider, and return venison to the = dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 = to 3 more hours.=20 2.. Preheat an outdoor grill for high heat. Charcoal is best, but if = you must, use gas. Remove meat from the refrigerator, and let stand for = 30 minutes, or until no longer chilled. Wrap each chunk of venison in a = slice of bacon, and secure with toothpicks.=20 3.. Brush the grill grate with olive oil when hot, and place venison = pieces on the grill so they are not touching. The bacon will kick up = some flames, so be ready. Grill, turning occasionally, until the bacon = becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig = in, and prepare to want more!=20 INGREDIENTS=20 a.. 1 pint shucked clams=20 b.. 1 cup tomato and clam juice cocktail=20 c.. 2 potatoes, cleaned and chopped=20 d.. 1 cup chopped green bell pepper=20 e.. 1/4 cup chopped green onions=20 f.. 1/4 teaspoon ground black pepper=20 g.. 1 (14.5 ounce) can Italian-style diced tomatoes=20 DIRECTIONS 1.. Chop clams, reserving juice; set clams aside. Strain clam juice to = remove bits of shell. Measure juice; add enough water to equal 1 1/2 = cups liquid.=20 2.. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, = bell peppers, scallions and black pepper in large saucepan; heat to a = boil. Reduce heat; cover and simmer for about 15 minutes or until = potatoes are just tender.=20 3.. Stir in the undrained tomatoes and the chopped clams and heat = through.=20 In God We Trust!'=20 61st Aslt Hel Co 66-69 ------=_NextPart_000_00BF_01C944F4.95A27210 Content-Type: text/html; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable
INGREDIENTS =
  • 2 pounds venison backstrap (tenderloin), cut into 2 = inch=20 chunks
  • 1 quart apple cider
  • 1 1/2 pounds thick sliced bacon
  • 2 (12 ounce) bottles barbecue sauce, your=20 choice

DIRECTIONS

  1. Place chunks of venison into = a shallow=20 baking dish, and pour enough apple cider in to cover them. Cover, and=20 refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and = return=20 venison to the dish. Pour barbeque sauce over the chunks, cover, and=20 refrigerate for 2 to 3 more hours.
  2. Preheat an outdoor grill for = high heat.=20 Charcoal is best, but if you must, use gas. Remove meat from the = refrigerator,=20 and let stand for 30 minutes, or until no longer chilled. Wrap each = chunk of=20 venison in a slice of bacon, and secure with toothpicks. =
  3. Brush the grill grate with = olive oil when=20 hot, and place venison pieces on the grill so they are not touching. = The bacon=20 will kick up some flames, so be ready. Grill, turning occasionally, = until the=20 bacon becomes slightly burnt, 15 to 20 minutes. The slower, the = better. Dig=20 in, and prepare to want more! =
INGREDIENTS
  • 1 pint shucked clams=20
  • 1 cup tomato and clam juice cocktail=20
  • 2 potatoes, cleaned and chopped=20
  • 1 cup chopped green bell pepper=20
  • 1/4 cup chopped green onions=20
  • 1/4 teaspoon ground black pepper=20
  • 1 (14.5 ounce) can Italian-style diced tomatoes

DIRECTIONS

  1. Chop clams, reserving juice; set clams aside. Strain clam = juice to=20 remove bits of shell. Measure juice; add enough water to equal 1 1/2 = cups=20 liquid.
  2. Combine clam juice mixture, clam-tomato juice cocktail, = potatoes,=20 bell peppers, scallions and black pepper in large saucepan; heat to a = boil.=20 Reduce heat; cover and simmer for about 15 minutes or until potatoes = are just=20 tender.
  3. Stir in the undrained tomatoes and the chopped clams and = heat=20 through.
 
 
In God We Trust!'
61st Aslt Hel Co=20 66-69
------=_NextPart_000_00BF_01C944F4.95A27210-- --=======AVGMAIL-491C015A0000======= Content-Type: multipart/alternative; boundary="=======AVGMAIL-491C015A0000=======" --=======AVGMAIL-491C015A0000======= Content-Type: text/plain; x-avg=cert; charset=us-ascii Content-Transfer-Encoding: quoted-printable Content-Disposition: inline Content-Description: "AVG certification" No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.1/1781 - Release Date: 11/11/2008 8= :59 AM --=======AVGMAIL-491C015A0000=======-- --=======AVGMAIL-491C015A0000=======--