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Smart Fuel: Recipes

Evolution
posted: 03/03/2004

Deer Valley Turkey Chili
You can order the recipe at deervalley.com. For $5.25 you get a bag containing the beans and signature spice mix and directions on how to make a perfect batch.

Alta Lodge Granola

Liquid Ingredients

  • 1/2 cup butter
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 1/2 cup apple juice

    Dry Ingredients
  • 5 cups oats
  • 1 1/3 cups coconut
  • 1 cup sliced almonds
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds

    In a heavy pan, place butter, honey, maple syrup and apple juice and cook until the butter is melted. Set aside until cool. In a large bowl add and mix together the dry ingredients. Add cooled liquid to the dry ingredients and mix all ingredients together. Spread mixture evenly on greased sheet trays, about an inch to 1 1/2 inches thick. Bake at 325 degrees, stirring every 10 minutes until golden brown. Let cool before putting in an air-tight storage container. Granola will stay fresh for several weeks.

    Two Elk Dessert Bars

  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup pine nuts
  • 2 cups oats
  • 1 cup shredded sweet coconut
  • 1 can (14 ounces) condensed milk
  • 1/2 stick (2 ounces) butter, melted
  • 2 cups Graham cracker crumbs
  • 1/2 bag (6 ounces) chocolate chips

    Combine nuts together on a cookie sheet pan and toast in 350 F oven to a light golden brown, about 15 minutes, turning once to make sure nuts are toasted evenly. Set aside to cool. At same temperature, toast oats to a light golden brown, about 15 minutes. Set aside to cool. In a large bowl, combine nuts, oats, coconut and chocolate chips. Fold in condensed milk until combined. In a second bowl, mix melted butter with graham cracker crumbs, then spread evenly on bottom of a baking sheet or shallow baking pan. Bake at 350 F oven for 8-10 minutes to form a crust. Dollop batter over crust; use spatula to even out. (Dip spatula in hot water periodically to help soften batter while spreading.) Bake to a light golden brown, 20 to 25 minutes. Cut into bars.

    CBMR Dolmades

  • 1 1/2 lb ground lamb
  • 1/4 cup white rice uncooked
  • 1 large yellow onion, chopped fine
  • 1 bunch parsley, chopped
  • 1 bunch fresh mint; chopped
  • 1 cup pine nuts
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 jar grape leaves *
  • Water (as needed)

    *Note: Grape leaves should be washed and stems removed.In a large bowl place the lamb, rice, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt and pepper. Mix the ingredients together so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over both sides and roll up the grape leaf so that the lamb mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed grape leaves with water and bake them for one hour.
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