Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

Regarding this Recipe... What kind of vinegar do I use? is Apple Cider fine? Thanks again! G'doc ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1 cup vinegar (for BWB or 1/3 cup vinegar for PC) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes. Makes 6 pints Nancy

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.