Whats for Dinner recipe swap?

[emh1701]

Making rabbit stew tonight.

Marinated it with the "Cooked Marinade for Game" recipe in Joy of Cooking 75th Anniversary, and the stew recipe is the Rabbit Ragout from Julia Child's book "Way To Cook". I substituted chili powder for mace, since mace isn't something I buy except in pepper spray canisters, and I'm pretty sure that's not what the recipe intends. I also substituted ground allspice since I'm not sure where you find allspice berries. Maybe at the health food store for 5X the cost of ground allspice?

The Marinade recipe is on this thread: http://answers.yahoo.com/question/in...5170504AAAV5tT

I'm not sure about posting it due to copyright issues, but the link will have it.

After you marinate the rabbit for a day or two and chop it up, you brown it in bacon or salt pork fat, then add to a casserole dish and put some sliced lemons on top. I also added a chopped potato and some diced onions. You let it simmer for 1 to 1.5 hours at 325 degrees, or you can also simmer it in a large frying pan on your stove top, but you will have to check it frequently if you do so.

My rabbit was not wild caught (it was literally 0 degrees today, so I imagine any wild rabbits are hibernating right now). However, I imagine this recipe could be easily applied to a wild caught rabbit.

[PreppingWife]

A couple of days ago I made something for dinner that my husband and I love.
The recipe can be changed depending on your tastes. I've made this recipe in a crock pot and in a large pot on the stove. The cooking methods are basically the same.

Easy Chicken Creole
3 skinless chicken breasts (bones dont matter as you will be deboning)
2 cups diced celery
1 1/2 cup diced green bell pepper
1 1/2 cups of diced onion (I like using white onion for this recipe)
1 large can diced tomatoes
1 large can crushed tomatoes
1 1/2 cup white rice

Cook the chicken breasts and shredd or cube them

Sautee veggies (onion, bell pepper, and celery)
**you can decide how soft or crunchy you want them. I prefer soft for this recipe though**
Pour in both cans of the tomatoes into a large pot and simmer.
Add veggies and chicken.
Add creole seasoning to taste. I usually put 2-3 tbsp in to the pot.
Cook rice and set aside.
Once the chicken and veggies are simmering and heated through serve over rice.

This recipe can be changed according to your tastes...my dad uses shrimp quite often and sometimes adds chicken with the shrimp. You can add more or less tomatoes and also add spices to make this dish spicy. The creole seasoning actually adds the needed spice for me, so I do not add anything extra. I have previously used a can of rotel...the hot kind and it turned out great.

[RoadWarrette]

Tonight is quiche with a side salad. I use ground Italian sausage, ham, broccoli, mushrooms, cheddar and parmesan cheeses, half & half and eggs.

[WookieMom]

Kids and I made up 48 burritos to freeze. That left us with left over "components", so we made a burrito bake for dinner:

Couple of tortillas at the bottom of pan, top with leftover beans and rice, add a can of nacho cheese soup (a treat for us....I buy 2 cans a year) and can of corn. Another layer of tortillas ground meat, salsa, and cheese.

[emh1701]

Making Cornish game hen tonight. Baking it in the oven with some small potatoes, chestnuts, onions, and mushrooms in a casserole dish. Sprinkled some mixed Italian seasonings, sea salt, & olive oil over it.