Distinctly Montana Magazine

RECIPES BISON MEATBALL AND ROASTED VEGETABLE SOUP Roasting the vegetables brings out their natural sweet- ness, giving this soup an unexpected flavor. MEATBALLS 1 pound ground bison 1 pound ground pork 1 slice of bread (the crust is perfect), torn into small pieces or made into crumbs 1 to 2 tablespoons milk 1 egg 1 teaspoon Alpine seasoning ¼ teaspoon fresh ground black pepper ¼ teaspoon dried oregano leaves ROASTED VEGETABLES 1 large potato 1 large onion 2 medium carrots 1 medium parsnip 1 small rutabaga 1 small winter squash, peeled and seeded (or any other combination of local fall vegetables) 12 to 14 apples SOUP ¼ cup raw can sugar 32 ounces beef stock (homemade or purchased) 1 cup strained or pureed tomatoes 2 bay leaves ¼ teaspoon oregano Kosher salt and pepper to taste ¼ teaspoon crushed red pepper (optional) Parmesan cheese (optional) In a large bowl pour 1 tablespoon of milk on top of bread crumbs. If the bread crumbs are still dry, add the second tablespoon of milk. Add the egg, Alpine seasoning, pepper, and oregano; beat lightly with a fork. With your hands, mix in ground bison and the ground pork with the egg mixture until homogeneous. Shape into 1" balls (a melon baller works great), place on a baking sheet(s), and refrigerate for 30 minutes. see more recipes and ramblings from Rhonda you can visit her site at www.thekitchenwitchblog.com. DISTINCTLY MONTANA FALL | 2012 16 Gal came a food blogger, recipe developer, freelance writer, and photographer. Rhonda has lived in Great Falls for four years and enjoys going to her cabin in the Garnet Mountains and cooking over fire and in Dutch ovens. If you'd like to After retiring from a 22-year Air Force Career, RHONDA ATKINS be- ¼ teaspoon fresh nutmeg, ground 1 cup water 1 can pumpkin puree (not pumpkin pie mix) or 1 ¼ cups fresh pumpkin puree Peel, core, and chop apples. Place the cardamom and allspice berries in a spice bag or tie up in a piece of cheese cloth. To a large pot add the apples, spices, 1 cup of water, and the sugars. Bring the pot to a boil, turn down and simmer. Simmer 30 minutes, stirring occasionally, or until the apples completely soften. Remove cinna- mon stick and spice bag. Using a masher, food mill or food processor, blend or mash the apple mixture until a sauce forms. Stir in one can pumpkin until homogeneous. Note: If using a food mill it is not necessary to peel and core apples or place spices in a spice bag. DISTINCTLY MONTANA | DIGITAL Watch the Kitchen Witch in action! Go to... www.distinctlymontana.com/adkins124 ¼ brown sugar (any type) 4" to 5" stick of cinnamon 6 to 8 cardamom pods, slightly crushed 5 allspice berries Preheat oven to 400° F. While meatballs are setting, pre- pare vegetables by scrubbing and/or peeling them. Cut into ¼" pieces. Remove the meatballs from the refrigerator and bake for 30 minutes. Remove pan(s); using a slotted spoon or spatula, remove meatballs to a paper towel lined plate to drain. Pour off all but 2 tablespoons of fat from the baking sheet if necessary, or add cooking oil to equal approximately 2 tablespoons of fat. Add vegetables to baking sheet(s), liberally salt and pepper vegetables, and then gently stir to coat with fat and spread evenly on pan. Roast 20 to 30 minutes or until golden brown. Stir halfway between cooking times. While the vegetables are roasting, in a large Dutch oven add meatballs, beef stock, tomatoes, bay leaves, oregano and crushed red peppers (if desired). Bring to a boil, then reduce heat, and simmer for up to 20 minutes, When the vegetables are done, add them to the soup, and stir well to mix. Top with chopped fresh parsley and parmesan cheese if desired. Leftovers freeze well. PUMPKIN APPLESAUCE Here's a whole new way to use pumpkin and put a twist on delicious applesauce.

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