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1 Pound Ground Beef 1-6 oz. Can Tomatoe paste 1 TBSP. Italian Seasoning 1 Tsp. Salt 8 Oz each grated Cheddar and Mozzerella Cheese 2 Cans canned biscuits Brown ground beef,and drain. Add seasonings and tomato paste, mix well. Set aside. Using a muffin pan grease each one and roll out each biscuit until it will fit inside the muffin tin with with the biscuit dough coming to the top of tin. Place one to one and a half tablespoons of meat mixture in each biscuit cup top with cheese. Bake at 450F until biscuits are done and cheese is brown. Serve and enjoy! Great when you need something fast and are in a hurry. Kids love em. Marinade 1 Cup Vinegar 3 Cups Cold Water 2 White Onions, Sliced Into Rings 1 Green Peper, Sliced Into Rings 1 Tsp. Salt 1/2 Tsp. Pepper 1 Tsp Pickling Spice 1-2 Lbs. Venison Roast, Cut into 3/4 in. steaks Combine all ingreadients in bowl. Cover making sure all meat is covered. Refirigerate for 24 hours, turning after 12 hours to coat all meat on all sides. Remove meat onto paper towel. Reserve 1 cup marinade. Roll each piece in flour. In frying pan put 1 Tbsp. oil on high heat. Brown meat quickly on both sides. Add marinade to skillet. Reduce heat and simmer for 30-45 mins. 1-20 Oz. Pkg. Oreos 1-8 Oz Cool Whip 2 Small Pkgs. Instant Chocolate Pie Filling 1-8 Oz. Cream Cheese 3 Cups Milk 2 Sticks Butter 1 Cup Powdered Sugar Crumble cookies but save 1/2 cup (for sprinkles on top). Melt butter & pour over cookies. Stir up and spread in 9x13 pan and refrigerate til hard. Mix sugar half of coolwhip and cream cheese. Spread over cookie mix. Mix pudding & milk, and pour over cream cheese mix. Spread rest of cool whip over pudding mix and spread cookie crumbs on top. Refrigerate til firm. 1 1/2 Lbs. Venison Stew Meat 2 Tbsp.Cooking Oil 1 1/2 Cups Beer 1 Beef Bouillon Cube 1 Large Onion, Sliced 2 Tbsp. Horse Radish 2 Tsp. Steak Sauce 4-5 Jalapeno Peppers 1/2 Tsp. Marjoram 1/2 Tsp. Thyme 1/2 Tsp. Dill 1/4 Tsp. Allspice Salt & Pepper to taste. Heat oil in large frying pan and add stew meat. Brown meat on all sides over medium heat. Add remaining ingredients, mix well, and bring to a boil. Reduce heat to simmer, cover, and slowly cook for 2 1/2 hours. Add a little water if necessary. Salt and pepper to taste. Serve over rice and garnish with parsley. Serves four. 1 1/3 Cups Boiling Water 1 Cup Quick Oats 1 Cup Brown Sugar 1 Cup Granulated Sugar 1 Stick Margarine 1/2 Tsp. Cinnamon 1 1/3 Cups Flour 2 Eggs 1 Tsp. Baking Soda 1/2 Tsp Salt TOPPING 1 Stick Margarine 1 1/2 Cups Brown Sugar 1/4 Cup Cream 1 Cup Coconut Divided 1 Tsp Vanilla Preheat oven to 350F. Pour boling water over oatmeal and let stand 20 minutes. In a large bowl, combine remaining ingredients and beat until smooth. Add oatmeal and blend well. Pour mixture into a 9 X 13 pan and bake about 35 minutes. To prepare topping, combine margarine, sugar, and cream in a small saucepan. Cook over low heat to dissolve sugar. Remove from heat add vanilla, and 2/3 cup coconut. Pour over top of cake. Sprinkle with remaning coconut. Yields 12 servings. Follow the directions to the letter!! Day 1: Receive starter dough, do nothing else. Day 2, 3, 4: Stir with wooden spoon. Day 5: Add 1 cup each: flour, sugar, milk. Stir well with wooden spoon. Day 6, 7, 8, 9: Stir with wooden spoon. Day 10: Add 1 cup each: flour, sugar, milk. Stir well with wooden spoon. Pour 1 cup of mixture into each of three containers and give to three friends with these directions. I recommend that you save one for yourself. To the remaining mixture add: 3/4 cup oil 1 cup sugar 3 eggs 2 cups flour 1/4 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1 cup chopped nuts (pecans, almonds, walnuts, etc.) Optional, pick one: 1 ripe banana 1 chopped apple 2 ripe peaches 1 box chopped dates (or other fruit of choice) Add 1 large box instant vanilla pudding and mix well. Pour mixture into 2 well-greased and sugared loaf pans. You can use 4 small pans but you must reduce baking time. I suggest you check bread after 30 mins. Bake at 350 degrees for 40-60 mins. Cool 10 mins. before removing from pans. Note: Don't use metal spoon. Use plain flour and tall container for mixture because it expands during the 10 days. You may refrigerate mixture upon receiving it but once it is at room temperature you must use it. (Mixture freezes well and can be stored up to 6 weeks and still works. It is not recommended beyond this amount of time) 1 1/2 cups cold milk 1 cup whipping cream, divided 1 pkg (3.4 oz) instant vanilla pudding 1 tsp. pumpkin pie spice 1 cup canned or cooked pumpkin Additional pumpkin pie spice for garnish Gingersnaps, optional In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 mins. Stir in pumpkin. Spoon into dessert dishes. Whip remaining whipping cream until stiff peaks form; place a dollop on each serving of pudding Sprinkle with pie spice. Serve with gingersnaps if desired. Yield: 4-6 servings take a thawed out turkey....clean out all the paper and such that is inside it!!!! lol lol take a quart of beer, read that a CAN of beer, and open it. place open end first in the end of the turkey that went over the fence last,set it inside of a smoker or griller on his butt.(have the fire or smoker already going before this part lol) after you got him where he wont fall over.....close the lid. keep checking every once in a while, when the wings droop the bird is done.......very juicy!!!!! same goes for chicken, just smaller can!!! lol chuck/tx (Stack Cake) 1 2/3 Cups Buttermilk 1 Cup White Sugar 1 Cup Molasses 1 Cup Melted Lard(measure after melted) 3 Tsp Baking Soda 3 1/2 Tsp Baking Powder 2 Egg Yolks (save the egg whites) 1 Tsp Ginger 1 Tsp Allspice 1Tsp Nutmeg 3 Tsp Cinnamon Enough PLAIN flour to make into dough (about 5 Lbs) In large bowl mix sugar, molasses, lard, and spices together until smooth and sugar melted. Add 2 egg yolks, mix well. Add buttermilk, mix well. In seperate large pan sift flour. Make hole in middle and pat down tight. Add baking soda and baking powder to the molasses mixture, mix well. Add to flour and make into dough. Roll out thin to fit into round cake pans, make four for each cake. Beat egg whites until slightly foamy use a brush and lightly coat the top of each one. Use a fork put three stripes each way per layer of cake (this keeps it from puffing up in the middle when baking). FILLING Mix apple butter and cold water to make it fairly thin as to allow it to soak in the cake. Add sugar and cinnamon to taste. Bake at 350 until done check with a toothpick. This will make two fruitcakes and several "sweet cakes". After you make the eight layers for the cakes , any left over dough will be made into sweet cakes which you cut out with a biscuit cutter. Make sure they are all the same thickness when you roll them out. After baking, allow the cakes to cool before putting the apple butter between the layers. The sweet cakes which are the ones thet are cut out with the buscuit cutter nothing is put on them. Really good with milk or coffee. This recipe is around 100 years old and a faverite of mine, it is a little trouble but what isn't that is good. The people who tries this recipe I would like to know what you think of it. Bet you won't quit with one! Serves:4 Prep Time: 30 mins. 1 lb. ground venison 4 medium green peppers 1 onion, chopped 1 tsp. sage 1 garlic clove, minced 1 Tbsp. soy sauce 1 1/2 cups cooked rice 1 cup tomato sauce 2 Tbsp. water Cut tops off peppers. Remove seeds and rinse thoroughly. Place peppers in shallow microproof dish. Add water to cover bottom of dish. Cover and nuke on high for 2 mins. Allow peppers to sit, covered, while preparing filling. In medium microproof dish, combine onion and crumbled ground meat. Microwave on high for 4 mins. stirring 1-2 times to break up meat. Add sage, garlic, soy sauce rice and tomato sauce. Fill peppers, packing well. Place in casserole dish. Add 2 Tbsp. water and coverl well. Microwave on high 8-10 mins. until peppers are tender. Let stand 2-3 mins. covered, before serving. |
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