Caprine Cooking

Yung Dumplings 4 c All-purpose flour 1 1/2 c Water 1/2 lb Ground Goat Meat 2 ts Low-sodium soy sauce 1 t Sherry (optional) or Cooking Sherry 1 c Frozen spinach thawed 1 t Grated fresh ginger 1/4 c Finely minced water chestnut 2 Green onions chopped Mix flour and water. Add more water a teaspoon at a time until dough cleans bowl. Turn it out on a floured board; knead smooth. Wrap in plastic wrap, and set aside for 20 minutes. Brown and drain ground goat meat of all fat. Wash and dry fresh spinach, or dry frozen spinach. Combine with ground meat and remaining ingredients. Mix well. Form dough into a long roll 1 inch in diameter. Cut or break into 1 inch sections. With your hands or a large glass, flatten each piece into a circle 3 inches in diameter. Place 1 TBS. of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings in the pan and brown them on each side. Add enough broth or water to come up to a third of the height of the dumplingsl Cover pan tightly, and steam until water is all gone - about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping. Safe for Diabetic Menus Farm Stew 1 1/2 pounds cubed goat meat 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon paprika 1/2 teaspoon seasoned salt 4 medium zucchini cut in 1" slices 2 cups hot water 2 tablespoons bottled steak sauce 1 can whole kernal corn, drained 3 tablespoons cornstarch 3 tablespoons cold water Sprinkle meat with salt, pepper, paprika, and seasoned salt. Place in slow-cooking pot with zucchini; pour hot water and steak sauce over. Cover and cook on low for 7 to 9 hours or until tender. Turn control to high. Stir in corn. Dissolve cornstarch in cold water; add to meat mixture. Cook on high for 15 to 20 minutes.

Homestead Stew 2 tb Salad oil 1 Clove garlic, crushed 8 1/2c goat meat broth or water 1/2c White vinegar 2 tsp Salt 1 1/2 lb Potatoes, peeled, chunked 1 c Sliced onion 3 lb goat stew meat, cut 1" cubes 1 tb Sugar 1 Bay leaf 2 c Carrots, sliced 1 t Dill weed, crushed 1/4 c Water 1 TBS Flour Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add meat, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes. Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook andstir about 2 minutes until thickened. Hearty Winter Soup 1 1/2 lb goat meat 1 tb Oil 1 c Carrots; sliced thin 1 c Celery; sliced 1 md Onion; sliced thin 1/2 c Green pepper; coarsely chop' 1/4 c Parsley; snipped 4 cans LoFat/Fat Free Beef broth 1 cn Tomatoes; canned, cut up 1 c Spagetti sauce 2/3 c Pearl barley 1 1/2 ts Basil; dry & crushed 1 ts Salt 1/4 ts Pepper   Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basil, salt, and pepper. Stir in browned meat. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours. Skim off fat.