Archive for Country Recipes

Ham, Egg and Cheese Biscuits

I made these for us today. It was so easy and really good. But next time I think I’ll add a little Salsa to each one.

Ham and Cheese Biscuit Cups

1 tube refrigerator biscuits
1/2 cup cheddar or swiss cheese, whatever you like
1/2 cup ham cut in small pieces
… 2-3 eggs
Salt and pepper
Cooking spray/butter/oil
Muffin tin

Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.

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CROCKPOT RECIPES

Many consider crock-pots to be one of today’s best time saving inventions for cooking. I know I do, I love my crock-pot, and as a matter of fact I have four crockpots. Crocks are so easy to use, just prepare the ingredients, mix them into a crock-pot, and just leave the pot on all day. When you get home, your favorite recipe will be cooked and ready to serve. I cook almost everything in mine, like chicken, pork, beef, all types of vegetables and even fruits will cook up great. Crock Pots are especially good for beginning cooks, because all they have to do is fill the pot with their selected ingredients and turn it on. Hours later, they can return home to a house filled with the wonderful aromas of a fully cooked dinner, ready for the table

HAMBURGER SOUP

1 lb. lean ground beef

1 lg. can beef broth

1 (32 oz.) can whole tomatoes & juice

1 lg. bag frozen mixed vegetables

1/2 tsp. season salt

1/4 c. chopped onion

Brown hamburger; combine all ingredients in crock-pot. Cook on high for 4 to 6 hours.

NOTE: Can also add celery for added flavor. Rice can be added to give it more body.

POTATO SOUP

6 potatoes, peeled & cut into bite size pieces

2 onions, chopped

1 carrot, pared & sliced

1 stalk celery, sliced

4 chicken bouillon cubes

5 c. water

1 tbsp. salt & pepper

1/3 c. butter

1 (13 oz.) can evaporated milk

Put all ingredients except evaporated milk in crock-pot. Cover and cook on low 10 to 12 hours or on high 3 to 4 hours. Stir in milk during last hour.

A LAZY DAY STEW

2 lbs. beef stew meat, cut into 1 inch cubes

3 tbsp. flour

3 tsp. salt

1/2 tsp. pepper

1/2 c. sliced onion

1 c. diced celery

2 c. sliced carrots (1/2 inch)

2 c. cubed potatoes (1 inch)

4 c. hot water

Put meat into a crock-pot at medium setting. Sprinkle flour, salt and pepper over meat and mix well. Add a layer of onions, celery, carrots and potatoes to pot. Pour hot water over food. Cook for 8 hours on low heat or until meat and vegetables are tender. Makes 6 servings.

BEAN SOUP

1 lb. Northern white beans (dry)

2 qts. Water

1 lb. meaty ham bone or bacon or ham cubed

1 med. chopped onion

1 bay leaf

Salt & Pepper to taste

Put all ingredients in crock-pot. Cover and cook on low 10 to 12 hours.

MEAT GRAVY WITH MUSHROOMS

1 pkg. stew meat

2 cans mushroom soup

1 (4 oz.) can mushrooms

1/2 tsp. garlic powder

Pepper to taste

Stir all ingredients in crock-pot. Cook on low 8 plus hours. 1/2 hour before serving, take lid off to thicken. Serve over steamed rice or cooked egg noodles. Serves 4.

HUNGARIAN GOULASH

2 lbs. round steak cut into 1/2-inch cubes

1 med. onion, chopped

1/4 tsp. pepper

1 1/2 tsp. salt

1/4 c. flour

1 tbsp. paprika

1/4 tsp. thyme

1 bay leaf

1 can tomatoes (12 oz.)

1 c. sour cream

Put round steak, onion, salt and pepper in crock-pot. Add flour and stir until well coated. Add remaining ingredients except sour cream. Stir well. Cook on low heat 8 to 10 hours or high heat 4 to 6 hours. Add sour cream before serving and allow to heat thoroughly. Serve over noodles. Serves 4 to 6 people.

CROCK POT CHICKEN STEW

2 chicken bouillon cubes
2 to 3 lb. chicken thighs
1 onion, chopped
1 can stewed tomatoes
4 cans Veg-all
Water
Salt & pepper
In crock-pot, add chicken, bouillon cubes, salt, pepper, onion and enough water to
cover. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours.
Check chicken for doneness and tenderness. Take chicken out of broth and remove bone and skin. Return meat back to broth, add Veg-all and stewed tomatoes, stir well. Add more water if needed to cover. Cover pot and cook on high setting for 1-2 hours. 6 to 8 servings.
*Fresh veggie can be used in place of can Veg-all, and cooked 4-6 hours on high until tender.
*Add enough black pepper for the best taste.

Tired of the same old bean recipes? Try some of these bean recipes and surprize your family!

 

BBQ BEANS

1/2-1 lb. ground beef
3/4 lb. bacon
1 c. chopped onion
1 can butter lima beans, drained
1 c. ketchup
1/4 c. brown sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
Dash of pepper
2 cans pork & beans
1 can kidney beans, drained
Brown the ground beef, bacon and onions together. Drain fat. Put all ingredients in crock-pot. Heat.

 

RED BEANS & RICE

2 lb. link sausage, sliced (or Kielbasa)
1 lb. kidney beans (or more if needed)
6 c. water
1 tsp. salt (or more)
1/2 tsp. hot pepper sauce (Tabasco)
1 tsp. Worcestershire
1 tsp. onion powder
1 bay leaf
2 lg. onions (approx. 3 c.), chopped
1/2 tsp. sugar
1/4 tsp. oregano
1/4 tsp. thyme
1/2 c. parsley (optional)
2 lg. cloves garlic, chopped finely
Dash of red pepper
1 tsp. black pepper

Soak beans overnight. Add all ingredients together in a large bowl (except the water). Pour into crock-pot. Add water and simmer for 6-8 hours. 30 minutes before serving take out 1/2 cup of beans and mash them up. Return to the mixture. Serve over rice.

 

BEAN SOUP WITH CORNMEAL DUMPLINGS

1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1 can whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers (do not drain)
2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours.

DUMPLINGS
1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil

Turn covered crock-pot to high,
In a small bowl stir together flour, meal, baking powder, salt and pepper.
In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Uncover crock-pot and drop the dumpling mixture from a rounded teaspoon to make about 8 mounds atop the soup. Cover; cook for 30 minutes (do not lift cover). Makes about 4 servings.

 

BEAN HOT DISH

1 lb. ground beef (Browned and drained)
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can butter beans, drained
1 (15 oz.) can pork-n-beans, drained
1/2 c. white sugar
1/2 c. brown sugar
1/2 lb. bacon, cubed (fry a little)
1/3 lb. Velveeta cheese, cubed
Place all ingredients in the crock-pot on medium setting for 4 to 5 hours. Stir a couple times while it’s cooking.

 

CHILI BEANS

2 lbs. hamburger
1/2 green pepper, chopped
1 stalk celery, chopped
Green onion tops or 1 med. onion, chopped
1/2 tsp. red pepper flakes
1 1/2 tbsp. sugar
1/2 tsp. oregano
1 (lg.) can whole peeled tomatoes, chopped
1 sm. can El Paso chopped green chilies
Salt & pepper to taste
4 cans pinto beans (or left over cooked beans)

Saute hamburger, pepper, celery and onion until tender. Drain grease.
In a large crock-pot add all the ingredients together. Cook all day, the longer it cooks the better the flavor. Watch red pepper flakes, they are hot.

 

HAM AND LIMA BEANS

1 lb. dry lima beans (soak overnight)
1 lg. onion, chopped
1 lg. green pepper, chopped
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1/4-1/2 lb. ham or bacon, cut in sm. pieces
2 c. water
1 can tomato soup

Put all ingredients in crock-pot. Stir together well. Cover and cook on low for 7-10 hours. (High 4-5 hours). This recipe may be doubled for the 4 1/2 quart crock-pot. Add more water as it cooks if needed.

 

COWBOY BEANS

2 lbs. smoked ham hocks
6 c. water
1 lb. pinto beans
1 c. chopped onions
6 oz. can tomato paste
4 oz. can chopped green chilies
Salt to taste

Place ham hocks and water in a large crock- pot. Wash the pinto beans and add to pot. Add onions, olives, tomato paste, green chilies, brown sugar and salt. Cover and cook on low for 7-10 hours until beans are tender. Remove ham hocks. Discard skin and bones. Chop meat and add to beans. Makes 10 one-cup servings. May need to add more water as it’s cooking.

 

TACO BEAN DISH

1 lb. ground beef, browned
1 can kidney beans, save liquid
1 can lima beans, save liquid
1 can butter beans, save liquid
1 can pork and beans
1 or 2 pkgs. Taco seasoning (to suit your taste)
1 lg. onion, chopped, sautéed
Hot peppers (opps. Or as many to taste)
Put all ingredients into a crock-pot. Add in bean juice as needed for proper consistency (add water if needed). Crush some taco chips and drizzle melted cheese on top just before serving.

 

BEAN CASSEROLE

1/2 lb. bacon, browned and chopped
1 lb. hamburger, browned
1 c. chopped onion
1 can baby lima beans
1 can pork and beans
1 can butter beans
1 can kidney beans
1/4 to 1/2 c. brown sugar
1/2 c. ketchup
Place in crock-pot for 2 hours or 4 hours. (Add water if needed while cooking).

 

PORK CHOP & GREEN BEAN CASSEROLE

1 lb. boneless pork chops
1 lb. can cut green beans, (not French style)
1 beef bouillon cube
Seasoned salt to taste
Pepper to taste
Garlic powder to taste
Onion powder to taste
Thyme to taste
3 tbsp. flour (for gravy)
1/4 c. water (for gravy)
Brown pork chops and season with spices above. Place in crock-pot. Add green beans with the liquid from can and 1 bouillon cube (beef). After cooking, remove pork chops and beans. Place juice in saucepan and thicken juice to make gravy with 3 tablespoons flour dissolved in 1/4-cup water. Serve with mashed potatoes.

 

BEAN & SAUSAGE CASSEROLE

1/2 lb. browned sausage
1 can baked beans
1/2 c. chopped onion
1/4 to 1/3 c. brown sugar
1/4 tsp. salt
1 can red beans
1 can butter beans
1/2 c. chopped apple
2 tsp. Worcestershire sauce
Drain most of the liquid off the beans and save it for adding later as needed. Place in crock-pot at medium setting for 3 to 4 hours. Turkey sausage may be used and other kinds of beans – such as pinto and kidney may be added.

 

4 BEAN POT

1/2 c. ketchup
1/2 c. onions
1/2 c. brown sugar
1 tsp. mustard
1 tbsp. vinegar
1 lb. hamburger
1/2 lb. bacon
1 sm. can lima beans
1 sm. can butter beans
1 lg. can kidney beans
1 lg. can pork & beans
Brown hamburger and bacon. Drain. Mix all ingredients. Cook in crock-pot on high 1 hour.

 

BEEF AND BEAN CASSEROLE

1 lb. ground beef (browned & drained)
5-6 sliced raw potatoes
1 sm. onion, sliced
1 (15 oz.) can pork and beans
1 can tomato soup
Bacon strips
In a greased crock-pot add sliced potatoes. Place onion slices over potatoes. Add ground beef, then pork and beans. Spoon tomato soup on next. Lay a few bacon strips over top. Cook in crock-pot on low all day (6-8 hours). Water can be added as needed.

 

PEPPERONI BEAN CASSEROLE

1 can kidney beans
1 can pork and beans
4 tbsp. brown sugar
1 can green beans
1 can buttered beans
1/2 stick pepperoni, cubed
1 green pepper, cubed
1 onion, sliced
1 can tomato soup
1 sm. tomato paste

Drain green and butter beans. Mix well in crock-pot. Stir and cook on high 2 hours, low 4 hours.

 

KIDNEY BEAN STEW

1 lb. ground beef
1 med. onion, chopped
2 cans kidney beans
1 can whole tomatoes
1 can stewed tomatoes
1 can tomato sauce
1/2 c. catsup
2 tbsp. Worcestershire sauce
1 tsp. dried minced garlic
Salt & pepper

Brown ground beef and drain. Sauté onion. Put all ingredients into crock-pot (on high) 2 hours. Great with salad and cornbread or muffins. Serves 6 to 8.

With the price of food going up and up. I find myself cooking more chicken. And a friend of mine was asking me to share some of my recipes. So here are a few of my chicken recipes.

Enjoy Jamie!

 

CROCK POT CHICKENIN MUSHROOM GRAVY

3 whole chicken breasts, halved

1/4 c. chicken broth

1 can cream of chicken soup

1 (4 oz.) can mushrooms, sliced

Salt & pepperPlace chicken pieces in crock pot. Season with salt and pepper. Mix broth and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

CHICKEN AND RICE IN A CROCK

1 c. uncooked rice
1 1/2-2 lb. chicken breast (boned)
1 c. milk
1 can cream of mushroom soup
1 pkg. onion soup mix, dry

Place rice and chicken in a crock pot. Mix together milk and soup; pour over chicken. Sprinkle onion soup mix on top. Cook on low 8-10 hours.

CROCK POT CHEESY CHICKEN

6 chicken breast (can be boneless, skinless)
2 cans cream of chicken soup
1 can Cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Stir soup and pour over chicken in a crock pot. Cook on low all day 8 to 10 hrs. Serve over rice or noodles.

YUMMY CROCK POT CHICKEN

6 chicken breasts, skinned
2 cans cream of mushroom soup
1 (16 oz.) carton sour cream
Paprika

Place chicken in crock pot. Cover with mushroom soup. Cook on HIGH for 4 hours. The last 30 minutes add sour cream and paprika.

STUFFED CHICKEN BREAST IN CROCK POT

3-4 boneless whole chicken breasts
1 Package of Stuffing mix (your choice)

Prepare dressing – 1/2 of package should be enough. (May also add 1/2 cup cut up onion to dressing.) Place chicken breast in zip-lock bag and slap with frying pan to flatten. Remove from bag and roll dressing up in each breast and close with toothpick. Brown in butter or margarine in hot pan. When brown, cover with paprika and place in crock pot. Cover breasts with 2 cans cream of celery soup. Turn on high for 5 or more hours.

CORNISH HENS

2 Cornish hens
1 c. water
Salt and pepper
1 pkg. Stove Top Dressing (chicken flavor)

Prepare dressing as to directions on box. Wash and clean hens. Coat inside of hens with salt and pepper. Place hens vertically in crock pot with breasts facing sides of crock pot. Stuff hens with dressing. Pour water around hens. Cook on low for 8 to 10 hours.

BARBECUED CHICKEN CUBES

1 (16 oz.) can tomato sauce
1 c. ketchup
1 c. water
1 chopped onion
4 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 lb. Chicken

Assemble all ingredients in a crock pot and let cook, 6-8 hrs. Serve over rice. Serve 4.

BARBEQUE CHICKEN

4 chicken breasts
1 bottle bar-b-que sauce
Coca Cola

Remove skin from chicken, roll chicken in sauce. Place in crock pot, pour cola in pot until chicken is completely covered. Cook in a crockpot on low 8 to 10 hrs.

 

CROCKPOT BREAKFAST OATMEAL

1 c. oatmeal

1/3 c. raisins (opt.)

2 1/4 c. water

Other things you can add, apples, cinnamon, nuts.) Spray crock pot with non- stick spray. Cook on low for 8 to 10 hours. When the raisins cook with the oatmeal it sweetens it. so lessyou will use less sugar or sweetener. This is a great recipe for families on the run in the mornings. 4 servings.

 

APPLE OATMEAL BREAKFAST PUDDING

1 c. oatmeal

1 1/2 c. water

1/4 c. brown sugar

1/2 tsp. cinnamon

1/2 tsp. salt

3 apples, sliced & peeled

1 tbsp. butter

For the crock pot, double the recipe and combine all ingredients, cover and cook on low 8 to 12 hours.

Combine all ingredients in a 1 1/2 quart casserole dish. Cover and bake in a 350 degree oven for about 45 minutes.

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Small Game Recipes

Here are some of my favorite Squirrel Recipes!

BAKED SQUIRREL

2-3 Squirrels cut up

Flour, Salt & Pepper (to flour meat with)

½ cup – Celery, chopped

1 can – Mushrooms, drained

Oil (for frying)

1 Cup – Condensed Milk

½ Cup – Onions, chopped

Place enough flour, salt & pepper in bowl, place meat in bowl and turn over to cover completely with flour mix. Heat oil in skillet, add meat to hot oil and brown. Remove meat and place in covered baking dish. Cover meat with condensed milk, celery and mushrooms. Bake at 350 degrees for 1 hour or until meat is done.

SQUIRREL SOUP

2- Squirrels, cut in pieces

2- Ribs of Celery, chopped

1 cup- Cabbage, shredded

2 fresh- Tomatoes, or 1 can of tomatoes chopped

Salt & Pepper

2- Carrots, peeled and sliced

1-Onion, chopped

2- Chicken Bouillon Cubes or chicken broth

¼ teas. Nutmeg

Place squirrel pieces in a pan with enough water with the chicken bouillon to cover. Salt to taste and bring to boil, turn down heat and let simmer until squirrel meat is tender. Let cool and remove meat from the bones. Then add the remaining ingredients to the soup stock. Bring to boil, turn down heat and let simmer until vegetables are tender.

*Always use cabbage and nutmeg in this soup, but if you choose to try to make it your own, here are other things that can be added to your soup, egg noodles, barley, rice, potatoes, corn, broccoli, okra, turnips, lima beans, green beans ext.

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Venison Recipes

Raised on a large farm and being the only girl in my family, other then my mother who had also been the only girl. It was only natural for me to be a little tomboyish. What ever my Grandfather, Dad or Brothers did, I had to do also. They all fished and hunted for the family food, so I did to. But as a female it is a big  job, because I have to do it all. I hunt it, catch it, field dress it, skin it, butcher it, freeze it can it and cook it. So I have took the time to write down some of my favorite venison recipes. Hope you try them and enjoy them, because they are my favorite!

Venison Marinate
I like to marinate my venison to improve the tenderness and taste. Here are a few of my favorite ones. In a gallon plastic zip-seal bag –
(1.) One 12 oz. can of beer and 1 cup of vinegar with 2 Tlbs. liquid smoke.
(2.) One 12 oz. can of Coke Cola with 1/2 steak sauce.
(3.) Two cups buttermilk with 1/2 cup roasted teriyaki garlic sauce.
(4.) One12 oz. can of Ginger Ale.
(5.) 1 small bottle of Italian Dressing.
(6.) Combine all ingredients below in a zip lock bag.
    ½ teaspoon powdered meat tenderizer
    2 tablespoons liquid smoke
    2 tablespoons concentrated lemon juice
    1 cup water (or use a can of coke instead of water)

*Place your venison in the bag, close, and place in the refrigerator overnight to marinate.
*Marinate the venison roast using any one of these recipes overnight in the refrigerator.
*The next day, drains off marinate.

Venison Marinate or Basting Sauce Recipe
½ cup extra virgin olive oil
¼ cup fresh lemon juice
1-tablespoon liquid smoke
½ teas salt
½ teas. course ground black pepper
½ teas. red hot pepper flakes
3 garlic cloves – crushed
1 tablespoon shredded lemon peel
2 tablespoons parsley
2 tablespoons oregano, cilantro & basil.
Combine all ingredients in a bowl; whisk or stir together
Makes about 1 cup of venison marinate. Use as soon as possible because of its freshness.  Marinate venison overnight or for several hours (4-6).

Dry Venison Rub Recipe
In a bowl combine these dry ingredients. 2 tablespoons salt, 2 tablespoons course ground pepper, 2 tablespoons paprika, 2 tablespoons brown sugar, 2 tablespoons granulated garlic, 1 tablespoon onion powder, 1 tablespoon crushed parsley flakes, 1 teaspoon five spice powder, 1 teaspoon celery seed, ½ teaspoon cayenne pepper, ½ teaspoon hickory smoke salt.  Mix these ingredients well.

Cooking Your Venison
One mistake a lot of people do when cooking Venison is they overcook it. Venison is lean meat, there is not a lot of fat in it. Overcooking venison will dry it out and makes it tough.  You should really serve your venison medium to medium-rare.  For Oven Cooking.  Preheat your oven to 325 degrees.  Use a meat thermometer to check for doneness. 
Rare – 140 degrees, 18 – 20 minutes per pound
Medium rare – 150 degrees, 20 – 25 minutes per pound
Medium – 160 degrees, 22 – 30 minutes per pound

Venison Recipes

Venison Steaks – grill or pan fry in butter and olive oil with onions.
Serve with fried onions, fresh mushrooms and a tablespoon of creamed horseradish sauce. 
Venison steaks on the grill should be cooked medium rare for best results
Drain the marinate off your venison meat.  Blot off excess marinate with paper towels.  Now, tenderize your meat by piercing meat repeatedly with a fork to break down the venison muscle fibers.  Sprinkle your dry rub or use the dry rub recipe above on both sides of venison and rub or massage into meat. 
Grill over hot coals to medium rare to medium (be very careful not over cook and dry out your venison).

(1.) Venison Roast – Wrap your venison roast with several strips of bacon. Place vension in a roasting pan or a crock-pot with carrots, potatoes and onion slices. Pour 1 can of cream of mushroom soup & 1-cup of water over the top. Cover and Bake at 325 until done. In crock-pot 6 to 8 hours.  Add water as needed.

(2.) Venison Roast – Wrap your venison roast with several strips of bacon. Place vension in a roasting pan or a crock-pot with carrots, potatoes and onion slices. Pour 12 oz. Coke over the top. Cover and Bake at 325 until done. In crock-pot 6 to 8 hours.  Add water as needed.

(3.) EASY CROCKPOT VENISON ROAST
1 sm. to med. venison roast
1 can cream of mushroom soup
1 env. Lipton onion soup mix
1 lg. onion, sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season All
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crock-pot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

VENISON CHILI (Crock-Pot)
1 lb. ground venison
2 onions, chopped
1 clove garlic, minced
1 tbsp. Worcestershire sauce
2 bell peppers, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1-3 c. water
1-1/2 tbsp. chili powder
2 (16 oz.) cans red kidney beans
Brown meat, onions and garlic in oil in skillet. Put into crock-pot with all ingredients except beans. Cook on low for 8-10 hours, adding beans the last hour.

(1.) VENISON STEW
3 1/2 lbs. Cubed venison meat or stew meat
3 carrots
3 med. potatoes
3 celery stalks
1 lg. onion
1 can cream of celery soup
1 can beef broth or 4 beef bouillon cubes in 1 c. water
Salt and pepper to taste
1 can tomato soup
1 can water
Cut meat and vegetables into bite size pieces. Brown meat in medium skillet. Put all ingredients in crock-pot; (If you’re feeding a big crowd you can add more vegetables to fill crock pot.) Set crock-pot on High and cook for 5 to 6 hours.

(2.) VENISON STEW
2 lbs. venison stew meat, in 1″ pieces
1 qt. water
2 tbsp. beef bouillon
1 tsp. Worcestershire sauce
2-3 dashes hot sauce (opt.)
2 cloves minced garlic
Salt & pepper to taste
1 tsp. paprika
6 carrots in 1″ pieces
3 or 4 lg. potatoes, in 1″ pieces
1 onion, quartered

*For Thickening,
3 tbsp. flour
1/2 c. cold water

Brown meat in melted butter on all sides in skillet. After browning meat, place meat and all ingredients (Except flour and ½ cup water) in a crock-pot and cook on high for 5 hours or low 9 hours.
Add more water if necessary to cover.
NOTE: Thicken just before serving. Mix flour and water (1/2 cup) and add to stew to thicken. Serve with hot French bread.

(3.) VENISON TOMATO STEW
1 venison steak
2 tbsp flour
salt
pepper
1 med onion, sliced
1 carrot, chopped
1 sm. stalk celery, chopped
1 (15 oz) can tomato sauce
Cut venison steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Place onions in bottom of crock-pot and add meat. Top with carrots and celery. Cover with tomato sauce. Cover and cook on low, 8 to 10 hours (high 3-5 hours).

VENISON SOUP
1 lb. venison, cut into bite size pieces
1 (46 oz.) can vegetable cocktail juice
1 (28 oz.) can whole tomatoes, undrained and chopped
2 med. size onions, chopped
1 tbsp. Worcestershire sauce
1/8 tsp. hot sauce
4 lg. potatoes, peeled and cubed
3 med. carrots, sliced
4 sm. yellow squash, sliced (opp.)
3 to 4 stalks celery, thinly sliced
2 med. size green peppers cut into 1-inch pieces
Combine first 6 ingredients in an 8-quart pot or Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp tender. Makes 4 quarts.
 *(If you want to use a crock-pot, combine first 6 ingredients, bring to a boil, and then transfer to the crock-pot, Add remaining vegetables to soup cook for 4-6 hours)

VENISON AND RICE
3-4 lb. beef or venison roast
1 sm. bottle Kitchen Bouquet
1 box wild rice
1 c. water (only if using very lean venison)
Cut meat up into small chunks, trimming off as much fat as possible. Coat chunks well with Kitchen Bouquet and put into crock-pot to simmer 10-12 hours. (Add water now if using venison or extra lean beef.)
*About 20 minutes before serving time, prepare rice according to package directions. Serve beef over rice.

VENISON & BEANS
1 lb. venison hamburger or sausage
1 pkg. Lipton onion soup
2 cans pork and beans
1 sm. can butter beans
1 can kidney beans
1 sm. can sliced mushrooms
3/4 c. brown sugar
1 sm. can tomato sauce
Brown the meat. Drain the butter beans and kidney beans to remove water. Mix the browned meat with the above ingredients and heat through. A crock-pot is great for this dish but not necessary. Size of the cans is not exact depending on quantity to be made.

VENISON TIPS IN MUSHROOM SAUCE
2 lbs. venison, cut into 1-inch cubes
1 env. onion soup
1 can cream of mushroom soup
2 c. beef broth or bouillon
Green peppers (optional)
Onions (optional)
Combine all ingredients in crock-pot. Cook on HIGH 5-6 hours or LOW for 8-12 hours. Serve over noodles or rice.

Green Been Venison Tator Tot Casserole.
1 pound ground venison
1 package or pound of your favorite breakfast pork sausage
1 medium to large onion; finely chopped
2 tablespoons Worcestershire sauce
½ teaspoon liquid smoke
Drain 2 cans of green beans and spread evenly over the venison mixture.
Spread 1 cup of (thawed) frozen corn
Spread 1 cup of (thawed) frozen peas
Sprinkle 1 cup of cashews on top
Spread 1 cup of sliced mushrooms on top
(1.) Blend and mix well all these ingredients. Break up and fry in a skillet. Drain off any excess fat.  Spread this cooked venison meat mixture evenly in a large baking (oven safe) casserole dish.

(2.) In a large mixing bowel combine these ingredients:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 cup of Classico Roasted Garlic Alfredo pasta sauce
Mix well and pour evenly over the other ingredients. 
*Bake at 350 degrees for 40 minutes.

1 frozen package of tator tots
1-(6 0z.) can of French Fried Onions
(3.) Now, on top of this venison casserole, (spread evenly) with tator tots.
Then sprinkle on 1 can (6 oz.) of French Fried Onions. 
*Bake an additional 10 minutes. 
SHREDDED VENISON BBQ SANDWICHES
Place 1 1/2 pounds (approximately) of venison in crock-pot. Cover with your favorite BBQ sauce and a little water or beer, about 1/8 cup. Cook on low 7 to 9 hours. Shred the meat using 2 forks. Stir well to mix up bar-b-que sauce. Spoon onto buns and add your own favorite fixins.

VENISON STROGANOFF
Cut your venison up in stew meat pieces. Place in the crock-pot with 1 can of either golden mushroom soup or cream of mushroom soup and one can of onion soup. Cook all day on low in your crock-pot. If you wish to thicken your stroganoff you may. You may also add fresh mushrooms. Serve this over wide noodles, mashed potatoes, toast, etc.

CHEESE DIP
1 lb. ground venison sausage
1 c. chopped onion
1 pkg. taco seasoning
1 (8 oz.) pkg. Cheez Whiz
1 c. chopped fresh tomato
Brown venison and onion. Add taco seasoning. Combine until well mixed. Add mixture to cheese and microwave all until cheese is melted, stirring occasionally. Add tomato and serve with taco chips in slow cook crock-pot to keep warm.

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STUFFED CHICKEN BREASTS

 2 boneless chicken breasts

 1/2 tsp. salt

1/4 tsp. pepper

 1 tbsp. margarine

 1/2 c. chopped onion

 ½ tsp. celery salt

 1/2 of cooked chopped spinach, well-drained

 1 egg

1 cup dried bread crumbs

 1 cup rice

 1 can mushroom soup

 1 cup water

 Parsley Flakes & Basil Flakes

 Sage (I use ¼ teas. Add more if you like more sage flavor)

 With tip of sharp knife slice in to the side of each breast making a pocket to fill with stuffing and set aside. Heat oven to 350 degrees. In small bowl mix rice, water and mushroom soup together. Pour mixture Into a 9 x 9 inch baking dish. In large bowl, combine margarine, onion, spinach, celery salt, pepper, egg and bread crumbs to form stuffing. By hand press stuffing into the pocket of each chicken breast. Then place each stuffed chicken breast in the middle of the dish, with stuffing side touching each other. Press any extra stuffing in the middle. Cover and bake 1 hours on 350 degrees. (Check every 15 minutes to see if more water needs to be added to rice)

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Recipes Using Yogurt

Ranch Dressing (made with yogurt)
1-cup plain yogurt
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
Combine all ingredients in a container with a lid and refrigerate.
This recipe can be doubled, tripled ect. for the amount you need.

Ranch Dressing Dip
1-cup plain yogurt
1-cup mayonnaise or Salad dressing
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
Combine all ingredients in a container with a lid and refrigerate.
This recipe can be doubled, tripled ect. for the amount you need.
This is great for chips or veggies.  I added a little diced green onion to the top to make it look pretty.

Spicy Ranch Dressing
1-cup Plain yogurt
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
¼ – tsp. Paprika
¼ – tsp. Cayenne pepper
¼ – tsp. Black Pepper
Combine all ingredients in a container with a lid and refrigerate. Add more Cayenne or chopped hot peppers if you like it spicier.
This recipe can be doubled, tripled ect. for the amount you need.

Thousand Island Dressing
1-cup Plain yogurt
1-Tbsp. Sweet pickle relish (minced)
1-1/2 tbsp. Ketchup
1-Tbsp Parsley
½ tsp. Onion powder
½ tsp. Sugar
¼ – tsp. Worcestershire Sauce
1-Tbsp. Lemon juice
1- hard-boiled egg
Combine all ingredients in a container except egg and mix well. Stir in the egg. Cover container and refrigerate.  This recipe can be doubled, tripled ect. for the amount you need.

Creamy Garlic Dressing

1/2 cup yogurt
1/2 cup  mayo or salad dressing
2 crushed garlic cloves
1/2 tsp mustard powder
1/2 tsp vinegar
1/2 tsp olive oil
1/2 tsp lemon juice
1/2 tsp steak sauce
salt and pepper to taste

Combine all ingredients in a container with a lid and refrigerate.

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Lets Make Homemade Yogurt in a Crockpot

Homemade Yogurt This recipe uses a 2-quart crock-pot.

The time is every important for each step!!!! This is so easy!

Turn your crock-pot to low and pour in 1/2 gallon of milk. (8 cups) (I used non fat powdered milk, you mix 1/3 cup powdered milk with each 1 cup of water to = the 8 cups)

 Heat on low for 2 hours and 30 minutes.

Once 2 hours and 30 minutes have elapsed turn your crock-pot off and unplug it. Let the milk cool in the crock-pot with the lid on for 3 hours. (Do not remove the lid)

After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well. (I used a 1/2-cup Dannon plain yogurt)

Pour the yogurt-milk mixture back into the milk and whisk thoroughly.

(I also whisked in about 2 tablespoons or 1 packet of Knox unflavored Gelatin (jell-o) to make it creamier.)

I plan to try using flavored Gelatin (Jell-O) soon and I will let you know how it turns out.)

Place the cover back on the crock and wrap the entire crock-pot in a thick bath towel or two. (I placed the crock-pot wrapped in 2 towels in the oven so the warmth would stay the same.)

Let it culture overnight, 8-12 hours.

In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice. (I did not stir it I just spooned it into quart jars.)

For optimum texture, refrigerate for at least 8 hours before using.

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