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1 Cup packed brown sugar 1/2 Cup Margarine 2 Eggs 1/2 Teaspoon rum extract 1 Teaspoon instant coffee 1 Tablespoon boiling water 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Cup pecans, finly chopped Cream sugar and margarine in a bowl. Add eggs and rum extract, beating well. Dissolve coffee crystals in boiling water and stir into creamed mixture. In a seperate bowl, stir flour, baking powder, and salt togeather and add to creamed mixture, blending well. Chill dough several hours. Preheat oven to 350 degrees. Drop dough by spoonfuls onto nuts; roll to coat. Place on ungreased cookie sheet and bake 8-10 minutes. 2 lbs. Round Steak Salt and Pepper to Taste 1/2 cup Flour 1-2 TBSP Cooking Oil 1 tsp Gralic Salt 1 can cream of mushroom soup 1 (4 oz) can green chiles chopped Preheat oven to 350 degrees. Cut steaks into serving size pieces. Sear both sides of steak in hot oil. Do not cook through. Place in baking dish, sprinkle with garlic salt. Spread undiluted soup and green chiles over steak strips. Cover and bake for 3 hrs. Yield: 4 servings. Mix in saucepan: 2 cups white sugar 3/4 cup water 1/2 cup Light Karo Syrup Cook until it spins a thread from 6 to 8 inches long. Pour a small stream into 2 stiffly beaten egg whites beating as long as you pour and continue beating until stiff enough to roll out like dough. Roll thin and spread peanut butter all over it. Roll up like a jelly roll and cut into pieces. 1/2 Garlic Bulb 2 Tablespoons Salt 1 Teaspoon Oregano Leaves 1 Teaspoon Black Pepper 1 Chicken Cut in four pieces 2 Slices Bacon Paprika 1 Tomato, diced 2 Green peppers, diced 1 Onion, diced 1 stick margarine, sliced into pats 1 cup white wine 3 ounces beer Preheat oven to 350 degrees. In a small bowl, crush and mix garlic, salt, oregano, and black pepper. Cut chicken in four pieces, rinse and score lightly, coat with spice mixture. Place chicken in a baking dish; dust with paprika. Lay bacon slices on top of chicken; add diced vegetables, margarine pats, wine, and beer. Roast uncovered for 1 1/2 hours. Yield: 4 servings 1 1/2 Pounds Venison Loin Chops 2 Tbsp. Butter 2 Tbsp. water 1/2 Cup Sour Cream 1 Cup Milk 1 10 Oz. Can Cream of Mushroom Soup 1 8 Oz. Can Mushroom Pieces, Drained 1 2 1/4 Oz. Can Sliced Olives, Drained 1/4 Tsp. Garlic Powder 1 Tbsp. Dried Onion Flakes 1 Tsp. Nature's Seasons Seasoning Blend Rinse meat thoroughly. Using a 2 by 9 by 13 inch glass baking dish, place meat, butter or margarine, and water in oven and bake at 325 degrees for one hour. While meat is baking, mix remaining ingredients. After meat has baked, drain excess juices from dish. Pour sour cream mixture over meat and bake an additional 1/2 hour at same temp. Sauce is excellent over egg noodles or rice. Serves four to six Prep time:1 hour 30 minutes. 6-8 lbs. venison 20 oz. soy sauce 1 oz. liquid smoke 1 tbsp. pepper 3 garlic cloves, chopped fine Slice venison 1/2" thick by 2 in. wide legnth doesn't matter. Combine soy sauce, liquid smoke, pepper and garlic into a pot, add meat, stir and refrigerate for 24-48 hrs. Stir at LEAST 3 times per day. When the meat has refrigerated for the required time, drain meat and place on oven rack. Set oven temp on low. Drying time will vary on the thickness of the meat. Usually 6-8 hrs. Recipe by Stephen A. Hayde 2 cups soy sauce 1 cup apple juice 1 cup water 1/4 cup salt 1/4 cup brown sugar 1/2 tbsp. tobasco sauce 1/2 tsp. black pepper 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. liquid smoke Meat must be sliced no thicker than 1/4". Soak in brine overnight in refrigerator (or anyplace where temp is 50 degrees or less). Take strips directly from brine and place on smoker or gas grill at very low setting. Do not rinse or blot strips. Drying or cooking time depends on preference. I use the gas grill and after removing the strips from the grill, I let the strips air dry until all moisture evaporates. Recipe by Dale M. Williams Havana, IL 2 3-Ounce packages Lemon Gelatin 2 1/2 Cups Boiling Water 1/2 Cup Red Cinnamon Candies 2 Cups Thick Unsweetened Applesauce In a large bowl, pour boiling water into gelatin and stir until dissolved.Add candies and stir until melted. Blend in applesauce and refrigerate. When partially set, may be poured into a mold if desired. Yield 8 servings It's time to kick off your shoes, roll up your sleeves, and invite some friends over to help you eat all this pizza. It's a big 'un! 1 pkg. dry pizza crust or 2 cans pizza dough (prepared according to directions) 1 lb. ground venison 1 lb. pork sausage (mild) (1) 8 oz. pkg. Canadian Bacon, Chopped (1) 8 oz. pkg Mozzarella cheese AND (1) 8 oz. pkg. cheddar cheese (combined) (1) 15 oz. can tomato sauce (Italian style or plain) 1 small onion, chopped 1 small bell pepper, chopped 1 cup black olives and 1 cup green olives (combined) Brown venison and pork sausage. Drain well. While the meat cools, grease a large cookie sheet and press out the dough onto the pan. Cover crust with tomato sauce and half the cheese mixture. Add remaining ingredients and top with the rest of the cheese. Bake at 450 degrees until the crust is done. HELPFUL HINTS: over the years, I've tried down-sizing dozens of recipes without having much luck. This one, however, can be cut in half simply by using half as much pizza crust and decreasing the number and amounts of toppings. When following a recipe with precise measurements, it's best to adhere to it. I find it difficult to add half an egg or a third of a pinch of cream of tartar. Recipe by Sheila H. Smith To check if it is cooked enough lift spoon out of mixture and allow it to drip back in and when it forms a long thread 6-8 in. long it's ready for mixing. For quick breakfast prep, mix together the batter the night before and refrigerate. Drizzle these delicious lowfat pancakes with maple syrup, or for a special treat, Raspberry Sauce. 1 cup All-Purpose flour 1 1/4 tsp. Baking Powder 1/4 tsp. salt 1 1/4 cup lowfat buttermilk 1 tablespoon packed light brown sugar 2 egg whites 1 tablespoon butter or margarine, melted 1 tsp. vanilla 3 bananas, sliced 1/4" thick Sift together flour, baking powder, and salt into medium bowl. Make a well in the center and set aside. Whisk together buttermilk, brown sugar, egg whites, and mix just until combined. Cover the bowl with plastic wrap and let stand for 1 hr. or refrigerate, covered, overnight. Coat a nonstick skillet or griddle with nonstick vegetable-oil cooking spray. Preheat the skillet over medium-high heat. For each pancake, pour 3 tablespoons batter onto skillet. When bubbles first appear on the surface, top with some bnana slices. Cook until bubbles cover the surface. Flip the pancakes and cook for 1 minute. Remove from the pan and keep warm. Repeat with remaining batter RASPBERRY SAUCE: Combine 1 cup fresh or frozen raspberries or strawberries, 1/4 cup confectioner's sugar, and 1 tablespoon butter in small nonstick skillet.Gently heat through, stirring, and drizzle over the pancakes. Ingredients: You At the beginning of each day, place a smile on your face. Don't remove until ready for bed! Doug/Va |
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