(Contributed by Vera of Peg's Way Ranch)
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1 - 1 1/2 lbs. beef stew meat - cut into small pieces
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3-4 medium onions - quartered
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10-12 fresh carrots cut into 1" pieces
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42 ounces tomato soup (About 4 cans)
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12 ounces tomato paste (About 2 cans)
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1 Recipe Old Fashioned Egg Noodle (Listed below)
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Cook carrots & onions in salt water (approx. 30 minutes or until done)
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Brown the stew meat in 1 tbs. oil. Cook till done
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In sauce pan, combine meat, soup, paste, and drained vegetables
- add salt and pepper to taste
Cook on low 1/2 hour - stir often - add water to keep from burning
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Old Fashioned Egg Noodles
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2 1/2 cups all-purpose flour
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In a large bowl, stir together flour and salt.
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Add the beaten egg, milk and butter.
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Knead dough until smooth. (About 5 minutes)
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Let rest in a covered bowl for 10 minutes.
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On a floured surface, roll out to 1/8 or 1/4 inch thickness.
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Cut into desired lengths.
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Allow to air dry before cooking.
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Cook in a large pot, with boiling salted water, until al dente.
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*Remember, fresh pasta cooks quicker than dry packaged pasta.
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Berry Jam Recipe – Very Easy
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ALL varieties of blackberries, blueberries, raspberries or strawberries may be used.
Examine berries for stems, insects, mashed or moldy ones.
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Rinse under cool running water.
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Drain, crush and measure berries into kettle.
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Cook over low heat until juice runs freely. Boil rapidly.
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Cook, stirring frequently, until jam thickens.
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Pour hot jam to within 1/8-inch of top of jar.
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Wipe top and threads of jar and seal.
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Process in boiling water bath for 10 minutes to complete the seal.
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Mix flour and sugars. Cut in butter and set aside one cup of the mixture
for the topping.
Mix rest of ingredients. Beat very well until thick and creamy.
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Put in 9 X 13 inch pan. Sprinkle remainder of topping over batter.
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Bake at 375 degrees for at least 30 min. I usually reduce heat to 350
degrees and cook a little longer until a toothpick comes out clean.
This coffee cake freezes very well. Just heat up a slice and top
with butter.
Frozen (or thawed) Venison Roast
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1/4 Cup Worcestershire Sauce
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Slice onion and place in bottom of Crockpot.
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Place frozen roast on top of onion.
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Mix rest of ingredients together and pour over roast.
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Turn Crockpot on high for 1 hour, then turn to low for 5-6 hours.
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2 Cups broccoli in small pieces - cooked
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2 Cups (1/2/lb.) Sharp cheddar cheese - shredded
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1 Med. onion finely chopped
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Mix cubed bread and melted butter together. Toss well.
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In a buttered 9x13 inch pan, layer the ingredients in the following order:
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Half bread cubes, half cheese, half broccoli, all of ham, remaining broccoli,
remaining cheese and bread cubes.
Beat eggs and milk with seasonings.
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Pour egg mixture over all layers.
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Refrigerate overnight (or at least 2 hours.)
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Bake 1 hour @ 350 degrees, until bubbly and nicely browned.
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(Contributed by A. Billings, Wildwood, IL.)
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2 cups fruit cocktail & juice
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Mix all together and pour into a greased 9 x 13 pan.
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Sprinkle with 1 cup brown sugar and 1 cup chopped nuts.
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Bake at 350 degrees for 45 minutes.
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1 Pkg beef stew seasoning (or pot roast seasoning)
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Place all the ingredients in a crockpot and cook for aprox. 2 hours or until
the meat is tender.
*In the mean time get the bread machine out and start the bread or
make some hot rolls!
Boil venison neck roast with garlic, onions, salt and pepper, until the meat
comes off the bones and is very tender.
Remove the bones and drain off most of the liquid.
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Add either BBQ sauce or 1/2 ketsup and 1/2 ketsup kickers (both by Heinz).
Serve on hamburger buns with curly fries!
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Wanting to know how to cook wild
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salmon, and trout? Here's a GREAT
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(Contributed by wvmountainmaiden.)
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Never Fail Jelly
Wash the jelly jars and keep them in hot water until ready to use.
Extract the juice from the fruit.
As a rough guide, plan on 1 pound of fruit for every 8 ounce jar of jelly.
Select fruit that's barely ripe. Wash but don't soak!
Cut up or crush hard fruit such as apples or grapes.
Place fruit in a pan and cover with water.
Simmer for aprox. 10 minutes.
Soft berries may be crushed and put through a food mill, or simmered for aprox. 10
minutes with little or no water, to extract the juices.
Put the pulp in a damp jelly bag. Allow the juice to drip into a bowl for several hours.
Don't squeeze the bag or the jelly will be cloudy.
Measure the juice into a pan and add the amount of pectin called for in
the directions. Stir until dissolved.
Make the quantity of jelly called for in the recipe. Increasing the quantity may lessen
the quality of the jelly.
Place the pan on high heat. Stir constantly until juice begins to boil.
Add sugar as required.
Bring mixture to a full rolling boil that can't be stirred down.
Boil for one minute. Remove from heat. Skim off any foam. NOTE: to reduce the foam
I add 1 tsp. of butter before bringing to a boil.
Quickly pour the liquid jelly into jars, leaving 1/2-inch of head space.
Wipe any spilled jelly from jar rims. Close jars with lids and tighten bands.
Process the jars in a boiling water bath for 5 minutes.
Remove from water bath and place jars on a rack or towel.
Allow to cool for 12 hours. Always cool in a draft-free area.
Test the seal by removing the band.
Gently lift each jar by the rim of the lid.
Store jelly in a dry, dark, cool place after labeling.
Just add water, onions, diced carrots and potatoes, and
simmer until done. :) O.G.
Click the picture
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