1 lb ground venison
1 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes, mash, ed
18 oz of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tbsp worcestershire sauce
1 tsp basil
1 dash pepper
2 eggs
1/2 cup grated cheddar cheese
1/2 tsp thyme leaves
1/2 cup finely rolled saltine cracker crumb, s
4 cup shredded cabbage
A Recipe for
Venison Cheese Ball Soup
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This Recipe for Venison Cheese Ball Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Venison Cheese Ball Soup from the recipe cookbook of Recipes-to-go (Meat)
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| Harriet Van Horne |
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| Norwegian Proverb |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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Brown meat in margarine and set aside to cool. Place onion, garlic,
tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and
pepper in large covered kettle. Bring to a boil, cover and simmer for
30 minutes. Combine eggs, Parmesan, thyme, crackers and browned
venison. Mix well. Shape into 1-inch balls. When soup has simmered
for 30 minutes, stir in cabbage and drop in venison cheese balls.
Cover and simmer for another 30 minutes
From The Budget December 4 th 1991
Posted By Sylvia Mease. Courtesy of Fred Peters.
Serves: 6
Venison Cheese Ball Soup Recipe brought to you by Recipes To-Go