Kipplens

Ingredients	Quantity
Butter or margarine	2 cups
Sugar	1 cup
All – purpose flour	5 cups
Vanilla extract	2  tsp
Chopped pecans	2 cups
Salt confectioner’s sugar	¼ tsp

In a mixing bowl, cream butter and sugar; add flour, vanilla, pecans and salt. Mix well. Roll dough into 1-in. balls and place on ungreased cookie sheets. Bake at 325F for 17-20 minutes or until lightly browned. Cool cookies slightly before rolling them in confectioners' sugar.

Jellied Moose Nose

Ingredients	Quantity
Upper jawboned of a moose	1
Salt	1 tsp
Onion – sliced	1
Freshly –ground black pepper	½ tsp
Garlic cloves	1
Vinegar	¼ cup
Mixed pickling spice	1 tbsp

Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water.

Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain.

Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.

When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.

Indian-Style Steak

Ingredients	Quantity
Boneless beef sirloin steak – cut 1” thick	1 ½ pounds
Bottled barbecue sauce	½ cup
Peanut butter	¼ cup
Finely shredded orange peel	½ tsp
Orange juice	1 tbsp to 2

Slash fat on edges of steak at 1 inch intervals. Place on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (allow 10 to 12 min for medium rare, or 12 -15 min for medium.)

Meanwhile, stir together barbecue sauce, peanut butter, orange peel and enough juice to make a sauce of desired consistency. Brush sauce onto meat during the last few minutes of broiling. Heat any remaining sauce till boiling. Serve with meat. Makes 6 servings.

Indian Ribs

Ingredients	Quantity
Tandoori paste	11 ounces
Plain yoghurt	1 pound
Garlic cloves	1 to taste
Ginger root – peeled	1”
Serrano chillies – stemmed and seeded	4 whole
Cilantro	½ bunch
Ground cumin	1 tbsp
Red food coloring
Lamb ribs	3 pounds
Oil

Combine tandori paste, yogurt, garlic, ginger root chillies, cilantro and cumin in a blender and blend until pureed. Add a few drops red food color (enough to make bright red). Pierce rib meat with fork. Coat with marinade, cover and refrigerate overnight.

Drain ribs from marinade and place meaty side on grill rack about 4 inches from heat. Grill up to 10 min. brushing with oil as ribs cook. Turn ribs and cook 5 min. more.

Note:     For spicier taste, patak's bottled curry paste can be added to marinade.

Indian Gravy

Ingredients	Quantity
Ghee	1 cup
Onions – chopped	2 large
Garlic cloves	4
Ginger grated	1 tbsp
Turmeric	2 tsp
Cayenne	2 tsp
Garam masala	2 tsp
Tomatoes – ripe	4
Yoghurt	1/3 cup
Salt
Water	2 ½ cups

Heat ghee and sauté onions and garlic until golden. Stir in ginger, turmeric, cayenne and garam masala in turn. Stir fry for 5 minutes. Add tomatoes and yogurt. Stir in salt and cook for 2 minutes. Pour in water and bring to a boil. Reduce heat and simmer for 10 minutes. The gravy is now ready to use.