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Beacon Archive

November 2002
PDF Version

School cultural project receives Grant

Letters: Bill McDonough’s prime ribs

Letters: Joe Moore to the BIRHC Board

Letters: the BIRHC Board responds to Joe Moore

Greene’s Lake: Suitable for Framing

The Way it Was: A Man’s Home is His Castle

Walden on Skids: Dick Winnick’s home slides away

Lighthouse School receives Grant

On this Date

Beaver Island Wildlife Club

What's new with Mary Blocksma?

The CMU Closing Party

Local Couple Dines with the Vice President

One Hundred Years Ago

Pumpkinanigans at Pumpkinopolis: a Grand Pumpkinalia

News from the Townships

Bite of Beaver

Karaoke: the Island sings along

Book Review: Dave Miles’ Bob Miles’ Charlevoix II

A Fine Romance

A Fine Propeller

Health Center News

Ships in the News

News from the Gospel Ship

Washington Islanders

The Township Airport

Weather or Not

Family Discovery Safety Night

Recipes from our Readers: Venison

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Recipes from our Readers.

Venison:

Start with 2 to 8 pounds of deer meat, plus potatoes, carrots, celery, squash, and Brussel sprouts.

Cut the venison into serving-size chunks. Wash them, and put them into a large Reynolds hot bag with ample marinade sauce–your choice. Shake well to coat the meat, and put it into the refrigerator for 2 or more hours. Meanwhile prepare the vegetables (peel and chop potatoes, carrots, squash ... whatever vegetables you like.) Add the vegetables to the venison and marinade in the oven bag and put into a 350º oven for 2 hours ... and then enjoy!

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