Submitted by Steve Holder

Here's an old recipe that was given to my grandparents, Howard and Marjorie Maw, when they were young, by a man named Culver Page. Culver Page was in his forties or fifties when they first met. My grandparents are now 93. So the recipe is quite old. My grandparents were bakers by trade, so they know their pies. Page helped mentor my grandparents and was a fine outdoorsman and hunter

Serving size unit 46
serving size 1 1/2 pint jars

Ingredients
8 lb Raisins (seedless or seeded)
10 lb Sugar
8 lb Venison (or Beef) (lean, 1/4" cubes or coarsely ground)
4 lb Suet
1 lb Citron (chopped)
8 qts. Apples (pealed, cored, and chopped)
6 qts. Apple Cider (sweet)
1 qt. Molasses (light)
1 qt. Meat Broth
12 Lemons (juice only)
6 Tbls. Cinnamon
6 Tbls. Mace
6 Tbls. Cloves
Salt to taste
1 Tbls. Brandy – per jar

Preparation
Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes.

If you use quart jars – process for 90 minutes, as well.

The following is my additional notes on making pies from the filling:
When making the pie, put the contents of the 1 1/2 jar into a 9” pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2” long.

Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown.

Note:
I've also cooked the whole thing in a big batch (90 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.

-Northwest Salmon-Potato Salad-

1 1/2 lbs. new potatoes
2 tbsp. diced scallions
1 carrot, julienne
1 tsp. salt.
Wasabi Mayonnaise
12 oz. smoked salmon, chopped

Scrub potatoes. Place unpeeled potatoes in a large pot. Cover with water. Bring to a boil over high heat and cool for 15 minutes or until tender but firm. Peel potatoes and cut into 1/2" to 1" chunks. Cool, soak scallions in ice water for 5 minutes, pat dry and reserve. Toss the carrots with the salt, squeezing to wilt. Rinse with cold water and pat dry. Reserve. In a bowl, mix the cooled potatoes with the Wasabi mayonnaise. Fold in the scallions, carrot and salmon gently with a rubber spatula.
Cover and chill until ready to serve.
Yield: 4 servings

-Wasabi Mayonnaise-

1 large egg yolk at room temperature.
1/8 tsp. kosher salt.
1 tbsp. rice wine vinegar.
1 tbsp. wasabi powder (Japanese horseradish).
1/2 cup vegetable oil.
1 tbsp. fresh lime juice.

Place egg yolk, salt, and wasabi powder in a blender and mix well. With motor running, drizzle in the oil, processing until thickened. Blend in the lime juice. Store covered, for up to 1 week in the refrigerator. Stir well before serving.

-Fresh Smoked Salmon Ravioli-

1 (1 lb.) salmon filet.
Soy sauce.
1 bulb fresh garlic.
White wine.
1/2 tbps. salt.
1/2 tbsp. (heaping) pepper.
2 tbsp. chopped fresh chives.
1 to 2 tbps. chopped fresh dill or basil.
2 tbsp. grated romano or parmesan cheese.
1/4 lb. ricotta cheese.
2 tbsp. capers drained (optional).
1 1/2 lb. pasta rolled into to inch strips or won-ton wrappers.

Brush salmon generously with soy sauce. Smoke salmon, skid sid down for 1 hour or until flaky. Smoke garlic by sprinkling with wine, wrapping in foil and smoking for 30 minutes to 1 hour or until garlic is soft inside. Debone salmon; discard skin. Peel garlic and mash or puree'. Combine salmon and garlic in large bowl. Season with salt, pepper, chives, herbs and grated cheese; mix well. Add ricotta and mix well. Add capers and mix remainder of pasta strips. Seal edges and cut into individual ravioli. Repeat process until all salmon mixture is used. At this point ravioli may be frozen and cooked at a later time. Drop ravioli into boiling salted water. Simmer 6 to 10 minutes; drain well. Drizzle with sauce of your choice such as parsley, pesto, garlic and butter or alfredo with shredded crab.

Yield: 5 to 6 dozen 2 inch ravioli.