The LDSCN Weekly Recipe Archive Meat and Potato Loaf, Cooking Game Birds and Potato Bread for Bread Machines

Meat & Potato Loaf (from southernfood.com)

	1 1/2 pounds lean ground beef
	1 cup beef broth
	1/2 pound Italian sausage
	1/2 cup milk
	1 sm onion, chopped
	1/2 teaspoon salt
	1 cup instant potato flakes
	1/2 teaspoon Italian seasoning
	1 egg, slightly beaten

In a large bowl, combine all ingredients. Shape into a 7" meatball. Place a trivet in crock pot. Place meat ball on a double thickness of cheesecloth (about 24" square). Holding the ends of cheesecloth, gently lower meat into pot.
Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6-7 wedges.

Conservation Officers of Pennsylvania Association
Wild Game Bird Feast

	2 - 4 stuffed gamebirds(you could use chicken )
	1 c. Instant potato flakes
	Salt & pepper
	2 qt. stewed tomatoes
	2 strips bacon for each bird
	2 c. frozen peas
	1 c. rice
	1 c. frozen corn

Stuffing: Add 1 envelope dry onion soup mix to 2 lightly-beaten eggs. Let stand 10 minutes. Add 4 slices cubed bread (preferably 2 Italian, 2 rye for maximum flavor), 1½ teaspoons poultry seasoning, 2 tablespoons butter, melted, and water to equal 1 cup (heated together). Toss.

Prepare rice and vegetable base; place in bottom of large, covered roaster.

Clean and rinse birds thoroughly. Sprinkle liberally with salt and pepper, inside and out. Stuff. Place in roaster on top of rice base. Top each bird with 2 slices bacon. Cover and bake at 325° approximately 1 hour for each pheasant or grouse; adjust time to size of birds used. Uncover, bake 10 to 15 minutes more, or until birds are lightly browned.
-- Leo C. Yahner, Wildlife Conservation Officer, Venango County.

Potato Bread for Bread Machine Sept. 1996 - http://www.uoguelph.ca/~antoon/recipes/broden.htm

                          1 lb. Loaf       1-1/2 lb. Loaf 
Milk                        1/2 cup            3/4 cup 
Water                       1/3 cup            1/2 cup 
Vegetable Oil               1 tbs.              2 tbs. 
Bread Flour               2-3/4 cups            3 cups 
Instant Potato Flakes       1/3 cup            1/2 cup 
Sugar                        2 tsp.            1 tbs. 
Salt                         1 tsp.          1-1/2 tsp. 
Ground White Pepper (opt.) 1/8 tsp.           1/4 tsp. 
Active Dry Yeast           1-3/4 tsp.         2 tsp.

Select desired setting: press start. This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute.

StoreFood.com
Lee Erickson
2543 E. Cliff Swallow
Sandy, UT 84093
(801) 641-8393