12 qt. Dutch over, properly seasoned
4-6 chicken breasts cooked and shredded
Small bunch green onions, sliced
24-10 to 12" flour tortilla
2 cans (would you believe) Campbell's Cream of chicken soup
4-8 oz. cans mild Old El Paso or other enchilada sauce
1 1/2 lbs. shredded medium Cheddar cheese
Salt and papper to taste
1 head lettuce
4 oz. can sliced black olives
1 small bunch green onion, for garnish
Boil chicken breasts in water until done. Remove bones and skin and shred. Add a little tortilla mixture to chicken to bind together. Set aside. (Water used to boil chicken in makes a great soup starter, save for a winter night!) Breasts can be broiled but I don't think they are as moist. If you are in a hurry and don't want to savor the smells of good home cooking, blast them in the old microwave until done or glow in the dark. Six breasts makes 24 good sized enchiladas. You could get away with 4 breasts with no problem.
Add sour cream, undiluted soup, green chilies, sliced green onions in large mixing bowl. Now for the fun- close your eyes and stick both hands in the bowl and mix the mess up.
Place tortilla in bowl and coat one side with above mixture. Place chicken near edge of tortilla, top with mixture, and roll up to form enchilada. Layer in Dutch oven as follows: coat bottom of oven with a generous portion of enchilada sauce (about 1/2 to 3/4 of can), layer of enchiladas, cover with 1/2 pound cheddar cheese, and top with enchilada sauce. Repeat until pot is filled. You will have 3 layers. Cover and cook in oven at 450 degrees until cheese is bubbly, 25 to 30 mins.
Recipe by Bob Moll
2 pounds venison steak (round or sirloin tip) 1/2 - 1 inch thick
1/2 cup flour
3 tablespoons shortening
2 cans condensed cream of mushroom soup
Salt & pepper
Trim all fat from the steaks, and cut into pieces approximately 3 inches square. Using a meat mallet, pound flour into both sides of the steaks.
Melt shortening in a large skillet and brown meat slowly and thoroughly over medium heat (15-20 minutes). Season to taste with salt & pepper. As pieces are browned transfer them to a 2-3 quart deep dish casserole.
Blend the 2 cans mushroom soup in a blender until creamy. Pour this mixture over the steak. Add enough water to cover all pieces of steak. Cover and bake until tender (approx. 2 1/2 hrs.) in 350 over, adding water as necessary.
Recipe by Valorie D. Bailey
8-10 small deer chops (from tenderloin)
2 green peppers, sliced
2 medium onions, cliced
2 tablespoons margarine or bacon fat
1/2 cup water, salt & pepper
Melt margarine or fat in skillet. Add chops, salt & pepper to taste. Add green peppers and onions. Add water to prevent from sticking in pan. Cover and simmer 15 mins, turn chops over keeping peppers and onions on top of chops. Cover and simmer additional 10 mins. or until tender, keep chops moist while baking. Serve on a warm platter. (Frozen peppers& onions can be substituted, decrease water).
"Make Glaze First"
1 pkg. refrigerated sugar cookie dough
8 oz. cream cheese
1/2 cup powdered sugar
8 oz. Cool Whip
Spread cookie dough in pizza pan. Bake cookie dough at 350 degrees for 8-10 mins. Cool. Mix cream cheese and powdered sugar until well mixed. Add cool whip. Spread over cool crust.
Layer: strawberries (halved or sliced)
bananas sliced (use plastic knife)
2 kiwis sliced.
3/4 cup sugar
2 tablespoons corn starch
Mix together, then add 3/4 cup orange juice
1/2 cup water
Boil and let cool. Spread over fruit.
2 Pounds Cubed Venison
2 cups barbecue sauce
1 cup of honey
1 teaspoon garlic powder
3 to 4 cups egg noodles
6 duced cayenne peppers
6 diced jalapeno peppers
1 large onion (diced)
1 small can mushrooms (sliced)
1 tablespoon butter or margarine
Cut 2 pounds of venison into 1 inch cubes. Brown in 10 to 12 inch skillet with butter or shortening. Add mushrooms, diced onion and garlic powder to venison in skillet. Mix barbecue sauce, honey, cayenne and jalapeno peppers in a large bowl. Mix well. Pour sauce mix in skillet and cook until meat is thoroughly cooked, stirring occassionally.
Boil about 6 cups of water in large pot. Add noodles and cook as directed on package. Drain noodles. Serve over noodles.
Prep Time: 1 hour
2 lbs. elk straps
1 med. onion
2 Tablespoons oil
2 Tablespoons curry powder
1/2 tsp. salt
1/2 tsp. pepper
Slice elk straps into 1/2 inch steaks. Coat frying pan with oil, and add all ingredients. Cover, cook over medium heat for 1 hour or until done. Stir often.
Fort Carson, Colorado
1 2/3 cups brown sugar
2/3 cups Carnation evaporated milk
1/2 teaspoon salt
Mix together all ingredients, cook in sauce pan over low heat for 5 mins. stirring constantly. Remove from heat add 1 1/2 cups diced marshmallows, 1 cup nuts of your choice, 1 tsp. vanilla. Stir until marshmallow melt about 1/2 min. Pour into buttered pan. Let cool cut into squares. You can use this recipe with white sugar and add chocolate to sugar or add chocolate chips when you add marshmallows.
1 cup self rising flour
1 cup melted butter or margarine
1 cup chopped pecans
1 cup powdered sugar
8 oz. cream cheese
2-9oz. containers Cool-whip
3 1/2 cups milk
Mix flour, butter and pecans in bowl. Press into a 9 x 13 pan. Bake at 350 for 20 mins. Let cool. Mix powdered sugar, cream cheese and 1 container cool whip. Spread on cooled crust. Mix pudding and milk until smooth. Spread on cream cheese layer. Top with remaining cool whip. Sprinkle with pecans (optional).
Prep Time: 6 days plus 8 hours
6 lb. moose roast
red wine or sherry
1/4 tsp. marjoram
1/4 tsp. thyme
1 bay leaf
1 onion, sliced
1 carrot, cut into strips
1/2 cup red wine
1/2 cup sour cream
1/2 cup red currant jelly
Remove all fat from roast. Make marinade by combining 2 parts wine to one part salad oil. Put roast in bowl and sprinkle with peppercorns, marjoram, thyme and bay leaf. Pour marinade over roast tocompletly cover. Cover bowl loosely with foil and marinate in refrigerator for 6 days. After 6 days, drain meat and discard marinade. Place meat on rack in roasting pan and cover with pork fat slices. Roast incovered at 275 degrees, allowing one hour per pound. Make gravy from drippings by adding 1/2 cup red wine. Bring to a boil over medium heat. Slowly add sour cream and red currant jelly. Serve with mashed potatoes and hot biscuits.
Prep Time: 2-3 hrs.
3-4 lbs. elk roast
4-8 bacon slices
Lemon Pepper to taste
1 med. onion, sliced
1 8 oz. can beef broth
1 envelope dry onion soup mix
1/2 tsp.curry powder
1/2 tsp. sweet basil
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic salt
4 Tablespoons Worcestershire Sauce
1/2 cup Catalina or French dressing
1/2 cup Wild Turkey Whiskey
Remove bone and all excess fat from roast. Thread bacon throughout roast and tie with cotton thread. Sprinkle roast with lemon pepper and let stand. Flour interior of aluminum cooking bag, place onion slices in bottom of bag, and place bag in a baking pan. In a sauce pan, combine remaining ingredients except the whiskey. Bring to a boil, add whiskey, stir and remove from heat. Pour sauce over roast and close bag per instructions. Pierce bag with 2 small holes and place in a 350 degree oven. Cook 1-1 1/2 hrs. for a rare roast, 1 1/2-2 hrs. for a medium roast and 2-3 hrs. for a well done roast. Slice meat and serve with remaining sauce.
Recipe by Charles Barrentine
6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total
6 slices (6 ounces) Swiss cheese
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup dry white wine
2 cups herb stuffing
2 tablespoons butter, melted
1. Preheat the oven to 375 degrees F.
2. Coat a 9- by 13-inch baking dish with nonstick cooking spray. Place the chicken in the baking dish.
3. Place a slice of cheese over each piece of chicken.
4. In a small bowl, combine the soup and wine; mix well and pour over the chicken.
5. Sprinkle the dry stuffing over the chicken and drizzle with the melted butter.
6. Bake for 40 to 45 minutes, or until golden and no pink remains in the chicken.
Note: For added heartiness, top the chicken with 1/4 pound sliced mushrooms before baking.