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Fall Canopy, Minnesota

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Featured Recipes

Deer Stand Salad

Ingredients:
2 cups browned venison burger
1/2 cup salad dressing (your choice)
1/2 cup chopped sweet pickles
1/4 cup chopped onion
2 hard-cooked eggs, chopped

Mix all ingredients. Serve as a sandwich filling or as a salad. Great on toast.

Harold "Scottie" Scott
Cincinnati, OH

Smoked Trout Stuffed Potatoes

Ingredients:
8 - 10 oz. Smoked Rainbow Trout, steamed and flaked
4 large baking potatoes
1 1/2 tablespoons green onions, chopped
1/4 to 1/2 cup light sour cream
1/2 to 1 cup Monterey jack or Mozzarella cheese,grated Paprika
Butter
Flake trout and chill covered.
Bake potatoes at 400° F. for 1 hour. After baking, cut each potato lengthwise, but not in two. Remove most of the center of potatoes and combine with flaked trout, onion, sour cream and butter. Mix well. Stuff potato shells with mixture. Top each potato generously cheese and a dash of paprika. Serve warm.

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