Country Food Recipes

Tuktu Kabobs

We have gathered our collection " Inuit Country Food Recipes"  for those of you who have access to these sources tradtional meat and fish.  These 28 recipes are from across the north and represent the collective culinary chops of many Inuit. Many people won't have access to caribou but you can try it with venison or beef.  There are many recipes here that you can easily make like arctic char, bannock, salad etc. You should also take a look at our "Bannock Making" podcast in the left hand menu and try making some. It's delicious with just about anything.

 

We hope you enjoy these and get a chance to broaden your pallete.

 

Asian Barbequed Caribou Steak

Ingredients

1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds caribou steak

Directions

1. In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic.
Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score
caribou steak and place in a shallow dish. Pour remaining marinade over the steak, and
turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
2. Preheat an outdoor grill for high heat.
3. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired
doneness, brushing frequently with the reserved marinade mixture.

Awesome Slow Cooker Caribou Roast

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds caribou roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place
pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Bacon Wrapped Duck Breasts

Ingredients

1/4 cup salt
8 cups water
12 duck breast halves
12 slices bacon
1 (16 ounce) bottle Italian-style salad dressing
toothpicks

Directions

1. Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a
glass baking dish. Soak the duck in the salt water overnight to remove the
gamey. Change the salt water twice, or until mostly clear.
2. The next morning, discard the salt water, and pour salad dressing over the duck
breasts, and marinate for at least 8 hours.
3. Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in
one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch
baking dish.
4. Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
Footnotes

On the grill Preheat the grill to medium-high heat. Grill duck breasts for about 30
minutes, turning once.

Bolognese Spaghetti Sauce with Sausage
(Ground Caribou)

Ingredients

6 ounces dried spaghetti
1 pound Italian sausage (casings removed), or ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (28 ounce) can CONTADINA® Crushed Tomatoes
1 cup beef broth
2 teaspoons dried basil, crushed
1 teaspoon dried thyme, crushed
Shredded carrot and fresh basil (optional)
Directions

1. Cook pasta according to package directions; drain.
2. Cook meat, onion, celery and carrot in large saucepan about 5 minutes or until meat is
no longer pink; drain.
3. Stir in undrained tomatoes, broth, basil, thyme and 3/4 cup water.
4. Bring to boil; reduce heat and simmer, uncovered, 40 minutes. Serve over spaghetti.
Garnish with carrot and basil, if desired.

Campfire Trout

Ingredients

4 trout, cleaned and head removed salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced (optional)

Directions

1. Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then
stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using.
2. Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each
packet of fish to a metal toasting rod for use as a handle when removing fish from the
coals.
3. Cover the fish packets in the red hot, smoldering coals of your campfire and cook until
the fish is done, 7 to 10 minutes, depending on the heat of the fire.

Caribou Chili

2 lbs ground caribou
1 medium onion
4 celery
1 green pepper
2 can kidney beans
1 big can tomatoes
2 tbsp tomato paste
2 tbsp chili powder
2 leaves cloves

Brown the ground caribou, drain oil from the caribou add in the onion, celery, pepper fly
them for about 10 to 15 mins then add in beans, tomatoes, chili powder, tomato paste and
leave cloves and simmer for about 20 mins on medium

Caribou - Lost-in-Veggies Stew

Ingredients

4 cups fresh cut up caribou with fat pieces (can substitute stewing beef)
6 potatoes
2 beef bouillon cubes OR 2 tbsp beef soup mix
1 onion
1 small turnip
3 carrots, average size
3 parsnips, look like white carrots
3 stalks of celery
3 tbsp Veloutine brand gravy mix
1 tbsp canola oil or a bit of caribou fat or marrow
Water

Directions

Peel off the outer skin of the turnip, and then chop the turnip into small pieces.
Wash the potatoes well, and then cut out the “eyes” and any bad bits from the skin of the potatoes.
Wash the carrots, parsnips, and celery and cut away any bad parts.
Leave the skin on the carrots and parsnips.
Cut carrots, parsnips, and celery into small pieces.
Peel and chop onion. Cut caribou meat into small pieces.
In pot, over medium-high heat, put in caribou and cook out a bit of oil, if not using the canola oil instead.
Add meat and onion and stir-fry until all the pieces have been browned on the surface.
In layers, add the carrots, then the turnips, the potatoes, the parsnips, and the celery in that order.
Add water to cover. Bring to boil and reduce to medium heat to maintain a slow boil.
Add the beef bouillon cubes or beef soup mix and stir.
Cook for about 35 minutes or until a fork easily flakes the vegetables, especially the carrots and turnip.
Push the vegetables and meat aside inside the pot to form a little lake.
Into this sprinkle the Veloutine powder, mix well, and let it boil for about 1 minute.
The stew gets better if it is cooked and sets awhile and is reheated over low heat or reheated in the microwave.

Onion-Crusted Caribou Meat Loaf with Roasted Potatoes

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1 1/2 pounds ground caribou
1 (2.8 ounce) can French's® French Fried Onions
1 egg, beaten
1 tablespoon Worcestershire sauce
6 small potatoes, cut into quarters

Directions

1. Thoroughly mix 1/2 cup soup, caribou, 1/2 can onions, egg and Worcestershire in
a large bowl. Place the mixture in a 13 x 9 x 2-inch baking pan and firmly shape
into an 8 x 4-inch loaf. Spoon the remaining soup over the meat loaf. Arrange the
potatoes around the meat loaf.
2. Bake at 400 degrees F for 1 hour or until the meat loaf is cooked through. Stir the
potatoes. Sprinkle the remaining onions over the meat loaf and bake for 3
minutes or until the onions are golden.

Caribou Stew

1 lb. Cubed caribou
1 large onion
1 clove garlic
4 celery stalks
1 small turnip
2 large potatoes
3 large carrots
1 can corn or peas or both
5 cups water
1 cup flour

In a large mixing bowl, coat the caribou cubes in
flour and set aside. Cut all your vegetables to
bite size pieces and set aside. Pan-fry the
floured caribou until brown and transfer to a
large pot then add water and bring to boil on
medium heat. Stir-fry the onions, chopped
garlic and celery then add to pot when sautéed.
Add the rest of the vegetables to the pot and
simmer on medium heat for about an hour until
broth becomes thick.

Classic Clam Chowder

Ingredients

2 slices thick-cut bacon, cut into small dice
1 large onion, cut into medium dice
1/2 teaspoon dried thyme leaves
2 bay leaves
1 1/2 cups leftover mashed potatoes
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams (clams and juice separated)
1 cup water
9 new potatoes, cut into 1/2 -inch cubes
1/2 cup heavy cream
2 tablespoons minced fresh parsley

Salt and pepper, to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes.
Remove bacon; set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add
onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until
fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams)
and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to
simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams,
cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon.

Cod Fish Cakes

Ingredients

2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying

Directions

1. Place the potatoes in a large pot of water, bring the water to a boil. Let the
potatoes cook until they are almost tender.
2. Add the fish to the pot and let the fish and potatoes cook until they are both soft.
Drain well and transfer the potatoes and fish to a large mixing bowl.
3. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold
the mixture into patties.
4. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides
until golden brown. Drain on paper towels before serving.

Hannah's Arctic Char Fish Cakes

Ingredients

2 potatoes, peeled and cubed
2 pounds boneless arctic char fillets
2 cups dry bread crumbs
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
2 eggs
1 onion, minced
1/2 cup minced celery
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
4 cloves garlic, minced salt and black pepper to taste
1/2 cup butter
1/2 cup vegetable oil

Directions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high
heat, then reduce heat to medium-low, cover, and simmer until tender, about 20
minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash
until no lumps remain, then refrigerate until cold.
2. While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and
cover with lightly salted water. Bring to a simmer over medium-high heat. Once
simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is
opaque in the center, about 10 minutes. Drain the salmon, and refrigerate until cold.
3. Stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set
aside. Stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the
mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl
with the mashed potatoes. Season to taste with salt and pepper, and gently stir the
mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick
patties. Carefully press the fish cakes into the seasoned bread crumbs, and place onto a
plate -do not stack.
4. Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in
batches until the bread crumbs are golden brown on both sides, and the fish cakes are
hot in the center, 3 to 4 minutes per side.

Iglu Meatloaf

Ingredients

Part 1
 
2 lbs ground caribou (or substitute with lean ground beef)
½ cup of bread crumbs
1 medium onion, finely chopped
2 tsp salt
1/8 tsp pepper
1 1/3 cups of canned milk

Part 2

Mashed potatoes
Cheese slices

Part 1: Mix ingredients and pack very firmly into a one and a half quart bowl. Turn bowl upside down and place onto pan (keeping the dome shape). Bake for 1 ¼ hours at 350 degrees F.

Part 2: Frost loaf with mashed potatoes. Bake another 15 minutes. Place cheddar cheese slices on top, like snow blocks from an iglu. Return to oven until cheese melts.

Jerky Caribou Jerky -Sweet, Hot and Spicy!

Ingredients

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean caribou sirloin tip, sliced into 1/8 inch strips
1/2 cup brown sugar
2/3 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
5 tablespoons liquid smoke flavoring
1/2 cup pineapple juice
1 teaspoon red pepper flakes, or to taste (optional)
Directions

1. In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked
black pepper. Season the meat lightly, using only part of the mixture. Reserve the
remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
2. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce,
Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat
until the brown sugar has completely dissolved. Pour over the meat, and mix by hand to
coat really well. Seal the bowl, and refrigerate for at least 3 hours to marinate.
3. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of
the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired
dryness.
Footnotes

Hint: Use an electric knife and slice a semi frozen sirloin for the ease of cutting and for thinner
uniform slices.

Lemon Pepper Cod

Ingredients

3 tablespoons vegetable oil
1 1/2 pounds cod fillets
1 lemon, juiced
ground black pepper to taste

Directions

1. In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of
the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and
turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste.
Continue to cook until fillets flake easily with a fork.

Marinated Rabbit Stew

Ingredients

1 (2 pound) rabbit, cleaned and cut into pieces
3 cups red wine vinegar
3 cups water
1/2 cup white sugar
1 onion, sliced
2 carrots, peeled and sliced
1 tablespoon salt
1 cup pickling spice
1/4 teaspoon ground black pepper
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons rendered bacon fat
1/4 cup all-purpose flour

Directions

1. Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar,
onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper.
Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
2. Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat
pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all
sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or
until meat is tender.
4. Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour.
Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to
boiling. Gradually add only what is needed of remaining mixture for consistency
desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
5. Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and
serving remaining gravy in a gravy boat.

Mixed Berry Bannock

4 cups white flour
2 tbsp. baking powder
2 tsp. salt
¼ cup powdered milk
½ cup vegetable oil or lard
4 cups water
1 ½ cups northern mixed berries (blackberries &
blueberries)

Directrions

Preheat the oven to 350 or stovetop to medium
heat. In a large bowl, mix all dry ingredients. If
using lard, mix in using 2 butter knives by cutting
the lard with the knives. Make a bowl shape with
the mixture then pour in the vegetable oil and
gradually mix in the water until the mixture
becomes doughy. Add the berries and knead, do
not knead too much. Make small palm sized balls
and place them on the baking sheet then press the
dough firmly and then bake until golden brown,
about half an hour. If using stovetop, cut the
dough into 2 parts and place on the pan then fry
until both sides are cooked brown.

Mussels Baffin Style

Ingredients

1/2 onion, diced
1 bay leaf
1 clove garlic, chopped
2 tablespoons finely chopped carrot
2/3 cup fish stock
2/3 cup dry white wine
4 pounds fresh mussels, scrubbed and debearded
2/3 cup heavy cream
salt and pepper to taste

Directions

1. In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine.
Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
2. Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels
open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
3. As soon as the mussels have opened, remove them with a slotted spoon and set aside.
Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do
not boil. Taste, and season with salt and pepper. Salt may not be necessary depending
on the saltiness of your fish stock.
4. Place mussels into serving dishes, and spoon broth over them to serve.

Onion Arctic Char

Ingredients

1 pound arctic char fillet
1 onion, sliced into rings freshly ground black pepper

Directions

1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Place the arctic char on a large sheet of aluminum foil. Place the onion rings on top of
the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
3. Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or
until salmon flakes easily with a fork.

Orange caribou stir-fry

Ingredients

1 pound caribou tenderloin
1 tablespoon grated orange zest
3/4 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1/3 cup corn syrup
1/4 teaspoon ground ginger
2 teaspoons vegetable oil, divided
2 large carrots, peeled and sliced diagonally
2 stalks celery, peeled and sliced diagonally
1/2 cup cashews

Directions

1. Cut pork tenderloin into thin strips. Set aside. Combine next six ingredients,
stirring well. Heat one teaspoon oil in nonstick skillet over medium heat. Add
carrots and celery, stir-frying about 3 minutes. Remove vegetables, set aside.
2. Pour remaining oil into skillet. Add pork, stir-fry for about 3 minutes. Return
vegetables to pan, add orange juice mixture and cashews. Cook, stirring
constantly, over medium-high heat, until thickened. Serve over hot rice, if
desired.

Roasted Duck

Ingredients

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
1/2 cup melted butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and
continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over
duck, and cook for 15 more minutes, or until golden brown.

Seafood Chowder

Ingredients

1/2 pound sliced bacon, diced
2 medium onion, chopped
6 cups diced peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound fresh or frozen lobster, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1 inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts milk
1 (12 ounce) can evaporated milk

Directions

1. In a large soup kettle or stockpot, cook bacon over medium heat until crisp. Remove
with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until
tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
2. Add the scallops, lobster, shrimp, cod, haddock. Cook for 10 minutes or until scallops are
opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley
and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon.

Seal Stew

Ingredients

4 cups fresh cut up seal with fat pieces (about 2 lbs.) – (can substitute with beef)
6 potatoes
¼ cup ketchup or to taste
1 onion
1 small turnip
3 carrots, average size
3 parsnips, look like white carrots
Water as required

Directions

Peel off the outer skin of the turnip, and then chop the turnip into small pieces. Wash the potatoes well, and then cut out the “eyes” and any bad bits from the skin of the potatoes. Leave on the skin and cut into small pieces. Wash the carrots and parsnips and cut away any bad parts. Leave the skin on and cut into small pieces. Peel and chop onion. Cut seal meat into small pieces including some of the fat. In pot, over medium-high heat, put in some seal fat pieces and cook out a bit of oil. Add meat and onion and stir-fry until all the pieces have been cooked on the surface. In layers, add the carrots, then the turnips, the potatoes, and the parsnips in that order. Add water to cover. Bring to boil and reduce to medium heat to maintain a slow boil for about 35 minutes or until a fork easily flakes the vegetables, especially the carrots and turnip. Add the ketchup and stir well.

Sensational Arctic Char Loaf

Ingredients

1 cooked whole large arctic char
1 1/2 cups crushed saltine crackers
1 egg, slightly beaten
1/2 cup diced green bell pepper
1/2 cup diced onion
1/4 cup milk
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce (optional)
black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. In a large bowl, stir together arctic char, crackers, egg, bell pepper, and onion. Mix in
milk, Worcestershire sauce, and hot pepper. Season with black pepper. Mix well with
your hands, and spread into baking dish.
3. Bake in a preheated oven until the top is golden brown and a toothpick inserted into the
center comes out clean, about 45 minutes. Cut into squares to serve.

Sieonas Painitsiak

(My Mothers Labrador Inuit Bannock)
-Holly Jarrett
 
2 ½ cups vegetable oil
6 cups flour
6 tblsp baking powder
4 tblsp salt
3 cups lukewarm water (more or less to desired consistency)
In a large mixing bowl, mix flour, baking powder and salt. Form a well (hole) in the middle of the flour
mixture and add lukewarm water and start mixing from the sides slowly integrating the flour and more
water to make a pasty flour center, much like the consistency of pancakes until there is only about ¼
inch of flour mixture left on the sides and the bottom of the bowl. At this point, do not add anymore
water, but start to fold the flour into the middle of the mix and when the mixture has no more dry spots
and becomes consistently moist, fold in more flour until you have a consistent ball of dough that can be
removed from the bowl without sticking to the sides.

Add vegetable oil to a large frying pan and heat on medium on the stove top until “waves” form in the
heated oil.

Cut dough into small pieces, about the size of a two year olds closed fist, stretch them gently to form a
flat circle and place gently in the oil.

Turn the dough after the side in the oil has turned golden brown, usually about 7-10 minutes if your
stove has the right heat for your oil.

After both sides have been fried to a golden brown color, remove from oil and place on a paper towel
lined platter or plate and serve warm with jam and Labrador tea outside in a tent. YUM!

A great Variation for this recipe is to add some finely chopped Caribou meat and onions into the flour
mix, mother calls these “ringals”, it’s a favorite in Northwest River and in the Upper Lake Melville area of
Labrador.

Stir-fried Arctic Char

1 fish baked
1 medium onion
1or 2 garlic cloves
1 red and green pepper
6 slices of celery
3 carrots
1 bag of shrimps (medium)
3 cups of boiled rice

Fry onion, garlic, peppers, celery carrots together for about 15 mins on a medium then
pour in the thawed shrimps and crumble in the baked fish fly again for about 10 mins. Put
in the boiled rice (drained) in the roasting pan. Put the fried on top then baked it for about
20 mins at 350

Szechwan Caribou Burgers with Sweet and Hot Sauce

Ingredients

Burger Patties:
1 tablespoon Szechwan Seasoning or to taste (see note)
1 teaspoon finely grated fresh ginger
1 tablespoon soy sauce
2 tablespoons water
1/4 cup Jif® Extra Crunchy Peanut Butter
1 1/4 pounds ground caribou chunck

Sweet and Hot Sauce:
1/2 cup Smucker's® Apricot Preserves
1/4 cup Smucker's® Red Plum Jam
2 teaspoons white vinegar
1/2 teaspoon finely grated fresh ginger
Crushed red pepper flakes to taste
CRISCO® Original No-Stick Cooking Spray
2 cups prepared fried rice, warmed
Cilantro, chopped for garnish

Directions

1. Combine Szechwan Seasoning, ginger, soy sauce, water and peanut butter in a medium
bowl. Crumble ground beef over mixture. Gently combine the ingredients. Shape meat
into eight (4-inch) patties. Refrigerate.
2. Combine apricot preserves, plum jam, vinegar, ginger and pepper flakes in small mixing
bowl.
3. Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350 to
400 degrees F). Grill patties 3 to 5 minutes per side or until juices run clear. To serve,
place 1/2 cup of warm fried rice onto each plate. Top with 2 burgers, garnish with sweet
and hot sauce and cilantro.

Winter Fruit Salad with Lemon Poppyseed Dressing

Ingredients

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple -peeled, cored and diced
1 pear -peeled, cored and diced
1 cup northern mixed berries

Directions

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
Process until well blended. With machine still running add oil in a slow steady stream
until mixture is thick and smooth. Add poppy seeds and process just a few seconds more
to mix.
2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews,
dried cranberries, cubed apple, cubed pear and mixed northern berries. Toss to mix
then pour dressing over salad just before serving and toss to coat.