Recipes from around the Campfire

[FERAL ONE]

dan troop, i just called my mom and got the same broccoli salad recipe!!! it always goes over big at church functions and family get togethers. guess it ain't no sense in postin' it twice.

MOMMAS EASY APPLE CRUNCH PIE

this is a real easy thing but don't let that fool ya, it is fine!!!

1 can apple pie filling
1 box butter pecan cake mix
1 stick butter
1 cup chopped pecans

pour apple pie mix into a baking dish
sprinkle on 1/2 box of the cake mix
melt stick of butter and pour over top of cake mix
don't stir !!!
sprinkle pecans over top

bake at 350 for 40 minutes

serve hot with vanilla ice cream or cool whip.

 

[Handgunner]

One_shot_no_mor's
"Rule of 3" Chili Recipe

Ingredients:
3 pounds deer or beef (I prefer 2 lbs ground, 1 lb "chunks")
3 packages chile seasoning (any brand, dry, cheap)
3 small onions, chopped
3 small cans whole tomatoes, mashed
3 small cans kidney beans (I prefer dark)
3 teaspoons crushed red pepper
3 tablespoons chili powder
3/4 teaspoon garlic powder
3 tablespoons chopped jalepeno (optional)

Cooking instructions:
Brown meat in skillet with onions. Cook until onions are clear. Drain any excess grease. Combine all ingredients in large pot or crock pot. Cook (on stove) at least 2 hours (the longer, the better) or simmer (in crock pot) overnight.

Serving suggestions:
Top with grated cheese, fresh chopped onions, or chopped jalepenos. Serve over rice with saltine crackers or (my favorite) corn chips.


Twenty Five Ought Six Vinegar BBQ Sauce

North Carolina Sauce

1 gal cider vinegar

1/2 cup uniodized table salt.

2 cups brown sugar --I use light, dark is probably o.k.

4 tablespoons ground cayenne pepper

6-10 tablespoons of red pepper flakes depending on taste.

2 tablespoons hot pepper sauce

4-6 tablespoons very coarse black pepper-freshly ground if possible

3-4 Table spoons of paprike if you want your sauce "red".

It's best to warm the vinegar first to aid in dissolving the sugar.

Pole Axer

PaPa's Firehouse Chicken

1 quart vinegar
2/3 cups salt
3/4 cup vegetable oil
2 tablespoons poultry seasoning
1 teaspoon black pepper

Pole Axer BBQ Sauce

3 onions chopped
1 cup margarine
1 medium bottle ketchup (hunt's)
1 small bottle worstershire sauce
1/2 cup vinegar
3 tablespoons hot sauce
1 tablespoon sugar
Sautee the butter and onions together ,then mix in other ingredients and heat slowly to boil then let cool and enjoy !


W4DSB BBQ Sauce

Old Time BBQ Sauce

1 ½ cups distilled vinegar
½ cup water
1/3 cup ketchup
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon salt
1 ½ tablespoons sugar

Combine all ingredients in a saucepan and bring them to a boil. Reduce heat
and simmer 10 minutes. Knock back 1/2 of the pepper if you dont' like hot!


DoDahDaze - BBQ Sauce

Carolina BBQ Sauce

1 cup prepared yellow mustard
½ cup sugar
¼ cup light brown sugar
¾ cup apple cider vinegar
¼ cupwater
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
¼ teaspoon cayenne
½ teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.

 

[Handgunner]

Coolwhip cottage salad -- Stev

2 containers cool whip
2 containers cottage cheese lrg curd
1 can fruit cocktail drain juice away
1 pkg of any flavor jello
Mix all together and chill then serve.
Crushed walnuts optional.
Pine apple chunks can be added also,Unlimited fruit can be added of your choice.

Deer Dip -- Slipper

Deer Dip
1 lb. ground venison
1/2 cup diced onion
8 oz tomato sauce
1 10 oz can Rotel
1 tbsp. worcestershire sauce
1 ib Velveeta
1 tsp. ground red pepper
1 tsp. paprika
-Brown meat and onions, add tomato sauce. Melt velveeta(I use a fondu pot, heat slow so it doesnt burn). Add meat, onions and tomato sauce. Add drained Rotel(drain good so dip doesnt turn out runny), worcestershire, red pepper and paprika. Heat thoroughly and enjoy!

Deltons Baked Beans


You take a 1lb or so of ground deer/beef and brown it.

1 large bell pepper and onion, diced and sautee'd in a bit of butter

Bacon, cooked to a crisp and crunched up.

2 - 28oz of baked beans

1 - 20oz can of crushed pineapple (secret ingredient)

Brown Sugar

Cheyenne pepper or Tabasco sauce maybe both if you're a man..

Here's how to do it.

Brown the deer/beef and drain, add to it your peppers, onions, dash or two of hot sauce, cheyenne powder, and can of crushed pineapple... Stir around and let simmer for a few minutes until it's good and thick. Then add your bacon and beans, let simmer and then add brown sugar as needed to taste...

 

[DanTroop2000]

COOKBOOK

CORN CASSEROLE




1cup butter 1(14 1/4oz) cream corn
2 eggs slightly beaten 8 oz cour cream
1 (10 0z) box jilly corn bread mix 8 oz cheddar cheese
15 1/4oz can whole kernel corn 2 T. sugar (optional)
drained

Preheat onen to 350.Melt butter in a 13x9 " baking pan over loe heat,watch carefully to avoid scorching, Stire in eggs Stir in whole kenel and cream corn.Fold in sour cream and suger if desired. Sprinkle Cheddar cheese over top .Bake untill top of casserole feels firm about 30 minutes




FRIED GREEN TOMATOES

2 medium-size frim green 1/2 tsp pepper
tomatoes 1/2 cup white cornmeal
1/2 tsp salt 1/4 cup bacon grease


Cut tomatoes into 1/4" thick slices; sprinkle with dalt and pepper.Dredge tomatoes in cornmeal. Heat bacon grease in dutch skillet.Add tomatoes to hot grease cook over medium heat untill browned turn only unce.Drain on papper towels



WVA BAKED BEANS


1/2 lb ground beef browned 1/2 brown sugar
2 15oz can pork &bean 1/2 white sugar
1 15 oz can res beans 1/2 cup bbq sauce
1 15oz can great white northen bean 1small onion chop

Brown ground beef in skillet . Drain beans mix all ingerdients, place in baking dish and bake at 350 for 1 hour



EASY MEAT LOAF


1TO 2 pounds cround beef 1 slice bread, crumbled
1/2 to 1 package onion soup 1 small can tomato sauce
mix


Mix all ingredients and put in loaf pan. bake at 350 for 1 to 11/2 hours.




PEPPER STEAK




1 1/2 LBS ROUND STEAK OR 1/4 TSP SALT
CUBBED STEAK 1 CAN ONION SOUP
2 TBS OIL 1 GREEN PEPPER
1/2 CUP CATSUP CUT INTO STRIPS



CUT MEAT INTO STRIPES OR BITE SIZE PIECES. COAT MEAT WITH FLOR;BROWN AND DRAIN.ADD SOUP AND CATSUP COOK OVER MEDIUM HEAT ABOUT 20 MINUTES;ADDING WATER IF NECESSARY.ADD

PEPPER STRIPS AND COOK AN ADDITIONAL 5 MINUTRS. SERVE OVER RICE OR NOODLES



WVA HASH

1 pound ground beef 1/2 cup uncookes rice
1 large bell pepper 2 teaspoons chili powder
chopped or more
1 large onion, chopped 1/8 teaspoon pepper
1 (16 ounce) can tonatoes


Brown meat in dutch skillet,Add pepper and onion and cook untill tender. Add other ingredients and mix well. Place in a 2 quart casserole dish in oven for 1 hour at 350.




SALMON PATTIES

1 143/4 ounce can salmon lmeat and liquid
1 303/4 ounce can cream of celery soup less 1/4 cup
for sauce
11/2 cup crushed herb- seasoned stuffing mix




STRING BEAN CASSESROLE


2 CAN DRAINED FRENCH STYLE STRING BEANS
1 CAN CREAM OF MUSHROOM SOUP
1 CAN FRENCH FRIED ONION

MIX BEANS AND MUSHROOM SOUP. PLACE IN PYREX CASSEROLE DICH. SPREAD ONION ON TOP ANS BAKE UNCOVERED FOR 15 MINUTES AT 350 IN OVEN.




MUSHROOM POTATOES
Boil 6-8 medium potatoes in jacket ,cook,peel and dice.
1 Can mushroom soup 1Cup grated cheese
1 Cup sour cream 1/2 Cup chopped onions
1/2 Cup milk
Combine all ingredinets in a casserole dish layer potatoes and soup mixture.Sprinkle over top corn flakes and bake in the oven at 350 for about 15-20 minutes


SPINACH ROCKEFELLER

1 can drained stewed tomatoes 1 cup bread crumbs
1pkg chopped spinich cook 1/4 cup parmesan cheese
2Tbsp butter 2 eggs beaten
1 chopped onion garlic salt to taste


Saut'e onion in butter.Place tomatoes in bottom of sasserole.Top with mixture of spinach,onion,butter,bread crumbs,cheese andeggs.Season with garlic salt.Bake at 350 until heated though about 20 minutes.


DIRTY RICE
1 stick butter 1 jar slicef mushrooms drained
1 cup finely chopped onion 1cup UNCLE BEN consomme
2can beef broth rice

Bring all ingredinets to a boil.Simmer for 1 hour


WORLD BEST CHICKEN WELL THE PREACHER SAID
8 chicken breasts skinless,soneless
1 can cream of mushroom soup
8 oz sour cream
1 jar dried beef
8 strips bacon


Wrap the chicken breast individually in 2 slices of dried beef,Then wrap the strip of bacon around beef wrapped chicken.Place in casserole dish.Msour cream and soup together.Pour evenly over the chicken breasts.Bake at 350for 2 hour

 

[DanTroop2000]

cookbook

BEEF STROGANOF
2 POUND STEW BEEF
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CELERY SOUP
1 CAN CREAMOF ONION SOUP
1/2 PINT SOUR CREAM

CUT UP STEW BEEF INTO BITE-SIZEPIECES, COMBINE ALL INGREDIENTS IN A CASSEROLE DISH. PLACE IN 350 OVEN FOR 2 HOURS SERVE OVER RICE



BREAKFAST CASSEROLE

1 pound pork sausage
8 eggs beaten
3 cups milk
11/2 cups shredded cheese
11/2 tps dry mustard
1 tsp salt
8 silices bread,cut in cubes

Cook sausage, stiring to crumb.Drain and set aside.Combine sausage,milk,eggs,cheese,salt,mustard,and bread cubes.Pour into a greased 13x9x2 inch bakingdish BAKE AT 350 for 1 hour.Can be made a day a head of time I also crumb up potatoes chips on top of mine

 

[No. GA. Mt. Man]

1 1/2 LBS ROUND STEAK OR 1/4 TSP SALT
CUBBED STEAK 1 CAN ONION SOUP
2 TBS OIL 1 GREEN PEPPER
1/2 CUP CATSUP CUT INTO STRIPS
Isn't that messy?

 

[DanTroop2000]

cookbook

CHICKEN WINGS AT HUNT CANP
15-20 chicken wings
mrs dash butter and herb seasoning
heavry duty aluminal foil


Fold aluiminal foil to make bowl place chicken wings inside and sprinkle with mrs dash herb mix.Cover and cook at lest one hour untill chicken is lightly crips.Unfold foil and enjoy the chicken at the campfire.

BREAKFAST AT HUNTING CANP

2/3 cup oatmeal
1/4 cup carnation powder milk
1/3 cup raisen
1/3 cup mix nuts
1Tbs brown sugar
Mix ingederints in bowl ,place into a zip-lock bag, When ready to eat breaskfast sump contents of bag into pot and 2 cup water. Boil water, let set for 2 minutes ans enjoy

BACKWOOD GHILI AT HUNTING CAMP
1 POUND GROUND BEEF OR DEER
4 CUP UNCLE BEN QUICK RICE
3 CUP WATER
1 CUP ONION
1 LARGE GREEN PEPPER CHOPPED
1 PKG CHILI SEASONING MIX
1 CAN TOMATOES UNDRAINED
1 CAN RED BEAN DRANED
1 TBS SALT
1 CUP SHEDDED CHEESE

IN LARGE DUTCH SKILLET BROWN MEAT. DRAIN. ADD REMAINING INGREDIENTS EXCEPT CHEESE.STIR BRING TO A VIRGEROUS BOIL. COVER LIGHITY SIMMER ABOUT 5 MINUTUES , SPRINKLE WITH CHEESE.


POT ROAST AT HUNTING CAMP
3 lbs bonelless chuck roast
3 tomatoes dicded
2TBS all purpose flour
1/4 blackpepper
1 envelope omiom mix
5 carrots cut into 1 inch piece
1stalk celery cut into 1 inch piece
1 cup water

Place a piece alumium foil in a ungrease 13x9 inch cast iron skillet. Place beef in pan and sprinkle with flour pepper
and onion mix.Aranger vegetables in pan cover with foil .Cookoner medrate heat for 2 hour


CAMP CHOWDER

1 CAN CREAM OF CELERY SOUP
1 CAN CREAM OF POTATOE COUP
2 CAN VEGGIE-ALL
2 CUP MILK
1 POUND HAM CUT INTO SMALL CHUNKS
COMBINE ALL INGEDERTES AND HEAT 20 MINUTES
AND ENJOY


CAMP SHRIMP


3/4 pound large shell on shrimp
cajun spice to taste
res pepper to taste
salt to taste
black pepper to taste
granlated chopped garlic to taste
1 slice onion
tabasco sauce to taste
slide lemon

put all ingredinets into a ccast iron skillet cover and bring to boil .Serve in skillet

 

[DanTroop2000]

COOKBOOK

CRUNCHY CABBACE SALAD

WET INGREDIENTS

1/2 head cabbage chopped
4 green onions chopped


DRY INGERDIENTS

Ramen noodles,broken into small pieces
from chicken Ramen pkg.
1/2 cup sliced almounds,toast for 5 ,minutes at 350
8 1Tbsp sesame seeds toasted with almounds for 5 min


DRESSING




1 cup oil
1/2 cup red vingar
1Tbsp. sugar
1/2 tsp pepper
1/2 salt
seasoning packet from Ramen pkg.

Mix dressing together. Toss dry ingredients with wet indgedirnts.DON'T add dressing untill right fore serving or it will soggy. this is good slaw

GRIT CASSEROLE

2cup grit (not insnant)
8 oz chedded cheese shredded
2 eggs
1/2 cup milk
1/2 lb.butter


cook grits by recipe,Melt butter and cheese together and to grits.Beat eggs and stir into grits,Put in greased baking dish and bake 45 minutes to 1 hour at 350


CHILI-CHEESE CORNBREAD

3 eggs, lightly beaten
1(4oz). can chopped green chilies,drained
3/4 cup diced onion
2 cup buttermilk
1(14oz) ccan cream-style corn
1/2 cup mayonnaise
2 cup shredded cheddar cheese
3 cup self-rising cornmeal mix

Mix all ingredients, except cormeal mix, in large bowl stir to blend.Add cornmeal stirring just until moisted.Pour into a greased 13x9-inch pan.Bake at 375 for 40to 45 minutes or untill golden on top.


BROCCOLI CORNBREAD
1 Box jiffy cornbread mix
4 eggs
8 oz cottages cheese
11/4 cup cheddar cheese
1 choppes onion
1(10 oz) chopped frozen broccoli

Mix together and bake 35-45 minutes at 350 in a 13x9inch pan


MAYONNAISE BISCUITS


2 cups self-rising flour
1cup whole sweet milk
1/4 cop good mayonnaise

combine flour,milk and matonnaise in mix bowl stir with a spoon until a sticky batter forms sppon into grease muffin tin.Bake at 400 for 12-15 minutes untill brown .Best eaten while hot on the cay you make them.

 

[DanTroop2000]

cookbook

HUNT CAMP BREAKFAST

4-5strip bacon cut into pieces
1 tablespoon butter
2 pieces of toast which was brown by camp fire,cut into 1-inch pieces
2-3 eggs
3 oz evaporated milk

Put bacon in dutch skillet and start cooking not to high,When bacon almost done add butter , and toast next add milk with 2-3scrambled eggs over top of nixture cook until desired donenes.


serve with hot coffee




OPOSSUM WVA STYLE


1OPOSSUM cut into pieces
water to cover
2 tsp salt
1/8 black pepper
4 baking size sweet poatoes peeled and quartered
1 cup granulated sugar
1/2 cup butter

Skin and clean possum.Put in dutch oven cover with water.Add salt pepper,cover and cook over medium heat until very tender.Place possum in center of large banking pan and put sweet potatoes around him.Sprinle sugar and butter over potatoes.Pour 2 cup of broth from cooked possum over them,place in preheated 375 degree oven and bake until potatoes are fork tefderand most of broth has evaporated.



RATTLESNAKE CHILI WVA STYLE

3/4cup onion chopped
3 Tablespoons oil
21/2 cup parboiled rattlesnake
3 cup cook tomatoes
2 cup cook pinto beans
21/2 teaspoons chili powder
1/2 teaspoon hot red pepper flickes
1 teaspoon salt


In large dutch skillet saute onion in hot oil until tender,add remaing ingredients simmer for 20 minutes. SERVE OVER RICE.

 

[DanTroop2000]

cookbook

ALLIGATIOR
DOLLIOP OF BROTTLE STRAK SAUCE
1/2 cop oil
11/4 cup all-purpose flour
3 large onion peeled chopped
1/2 cup chopped green onion
1 large green pepper seeded chopped
8 ribs celery chopped
8 oz tomato sauce
6 oz tomato pasie
1 tablespoon cayenne pepper or to taste
1 cup water
salt to taste


Cut alligator mrat into small stripes ,add dollop of steak sauce.Heat some of the oil in a large dutch oven ,add alligator and brown.Remove meat set aside.Add remaining oil and flour mix well add onion green pepper, green onion,and celery saute,untill vegetables are tender.Add tomato sauce and tomato paste mix well,add cayeane pepper and water Cover and cook over mediun heat for 30minutes Stir in reserved alligator meat.Cook 1 hour or until meat is tender add salt to taste.

serve over cook rice.



FRIED FROG LEGGS WVA STYLE

16small or 8 large pair frog leggs
1 cup buttermilk
1 cup corn meal
1/2 tsp salt
2 cup lard or oil
2 lemons

Prepare legs by cutting off at the backbonewith a pair poultry shears.Cut legs in two where they join perboil 3 minutes in water that is 1 part lemon to 4 part water drain and pat dry.Soak for 1 hour in the buttermilk .MIix flour with seasoning in a peaper bag add legs and shake to coat them.Heat lard or oil .Hot but not smoking 375 degress and fry legs a few at a time untill golden brown about 5 minutes and enjoy

WVA SQURREL DINER


6 large squirrel cleaned and cut up
1 pound butter
3 teaspoons salt
6 medium potatoes peeled and chopped
6 onion chopped
6 stock celery chopped
17 oz can cream style corn
3 tablespoones granulates sugar
1teaspoones red pepper
1 cup bread crunb
6 mediun tomatos chopped



Cook squirel slowely in large dutch oven with just enough water to cover.Add butter salt cook until tender.Remove meat from bone and return to stock,add potatoes,onion,celery cook slowely until vegetables are tender add tomatoes,corn,pepper and sugar.Bring to a boil.Simmer on low heat until tender .Thickenes with bread crumbs

SERVE WITH POLK-SALAD AND CRACKLIN CORNBREAD





CRACKLIN CORNBREAD
1 tsp oil
2 cup cornmeal
1/2 cup boiling water
2 tablespoons butter at room temperture
3 eggs
1 cup butter milk
1/2 tsp salt
1 cup cracklins 1 tsp baking powder

Preheat oven to 375,Grease 10 inch dutch oven .Place in oven.Place cornmeal in mix bowl add boil water ,mix lightly add butter and stil until butter melt .Beat eggs add milkand salt pour over cornmeal mixture .Stir in baking powder and cracklins.Ppur batter into heated skillet place in hot oven.Bake for 25-30 minutes or until surface is firm to touch

WVA FRIED RABBIT

1 large rabbit cut into 8 pieces


MARINADE
3/4 cup wine vingar
1/2 cup dry red wine
3/4 cup chicken broth
1 medium oniom chopped
2 celery rib chopper
2 tablespoons picking spice
1 bay leaf
1/2 teaspoon salt
1teaspoon black pepper
Combine all ingerdient pour over rabbit put in a nonreactives bowl cover and refrizerate 24 hours


DRY MIX

11/2 cut all- purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 tablespoons unsalted butter
1/4 cup brandy
1 tablespoon plus 1 teaspoon current jam or jelly
1/2 cup sour cream


Remove rabbit from marinide pat fry. Resevce the marinade .Combine fkour salt and pepper in a paper bag,put the rabbit in and dredge with seasoning.Heat dutch skillet and brown the rabbit.Pour the marinade over rabbit and simmer over medium low heat for about 1 hour or until meat is tender.With tongs remove rabbit and place on a platter.Keep meat warn.While finshing the sauce.Pour pan dripping through a sleve pressing on the solid to release as much flover as possible.Discard the solids,reheat dripping over high heat make about 1 cup,add brandy and jam to the sauce stiring until the jam is melted .Remove the sauce from the heat and stir in the sour cream.TASTE ADD MORE SALT OR PEPPER IF NEEDED .POUR THE SAUCE OVER RABBIT AND ENJOY.

FRIED TURTLE
1 turtle about 12 inch in diameter
salt and pepper to taste
1 cup oil
11/2 cup flour
1 cup milk

Remove lower shell with sharp knife and cut off legs,neck and tail clean good,Discard the rest.
Dip turtke in milk and sprinkle with salt and pepper.Coat with fkour.Add oil to cover 3/4 of turtle in dutch oven Cook turtle over medium heat until brown,turn and reduce to low heat.Cover and cook for 2 hours or until tender

 

[stev]

camp breakfast.
one sandwich bag.
3 eggs
green pepper
ham
onion
Put all this into a sandwich bag and zip tight.throw in boiling water till done and eat.Take it to the stand and eat.

 

[stev]

Boiled & smoked eggs
Boil eggs till done,peel and chill then put on smoker for about 2 minutes and eat.

 

[DanTroop2000]

coolbook

CIVIL WAR GHICKEN


DUE TO THE SHORTAGE OF SALT DURING THE CIVIL WAR WVA PEOPLE WERE COMPELLIED TO USE SALT MEAT FOR THIER FOOD

1whole chicken
pepper to taste if they had it
6 sliced salt meat

split chicken dpwn the back and place in dutch skillet with 1 inch water. pepper to tast place thinly sliced salt meat over chicken and cover and bake 3 hours or till tender.

 

[Nicodemus]

Venison Pot Roast

1 hindquarter roast
3 tblspoons oil

In a large cast iron fryin` pan, brown roast on all sides.
Transfer roast and drippins` to slow cooker or crockpot.
Add 1 envelope of dry onion soup mix, 1 can of cream of mushroom soup, an onion quartered up, a couple of bay leaves, salt and pepper.
Add water till the roast is just covered.
Simmer all night.

The next mornin`, the roast should be just about fallin` apart and tender. Add cut up potatos, carrots, celery, and more onions.
Continue to simmer till potatos and carrots are tender.

Nick Baker

 

[Sling]

Easy Smoked Venison Ham

1 whole venison ham
1 lb cheap fat bacon
1 pkg link red hots
1 sliced yellow or red onion
1 bag oak coal
AND/OR small oak/hickory logs suitable for smoker

Start smoker with coal or logs. While waiting for coals to burn down, take ham and score about 1 to 1 1/2 inches deep and same in length, all over. After scoring ham, start slicing red hot links and stuffing in crevices and natural cavities of ham. Stuff good. After stuffing, place bacon slices over top of ham until fully covered. Secured with twine or toothpicks.
When fire has died down and hot embers remain, slice onion and place in water bowl of smoker (with water of course). Place ham on rack in smoker. Secure your favorite beverage, lounge chair and/or sleeping bag. Maybe even a portable b/w tv. Stoke and replentish fire and water as necessary. Takes anywhere from 6-8 hours.*

*Some city folk have these new fangled gas/electric smokers that don't take as long and aint near as much fun. But it'll get the job done too.

 

[DanTroop2000]

cookbook

CUCUMBER AND ONION SALAD

3 LARGE CUCUMBER
3 LARGE SWEET ONION

DRESSING

1 CUP WATER
3/4 CUP VEGETABLE OIL
1/3 CUP SUGAR
1/4 CUP CIDER VINGAR
1TSP DRIED TARRAGON
1/4 TSP SALT 1/2 TSP BLACK PEPPER


SLICE CUCUMBER AND ONION 1/4 INCH THICK PLACE IN GLASS BOWL WITH TIGHT FITTING LID.BRING DRESSING INGREDIENT TO BOIL STIRING OvER MEDIUM HEAT. BOIL FOR 3 MINUTES POUR OVER CUCUMBER AND ONION. COVER AND REFRIGERATE.serve well chili. will keep in refrigerate for 2-3 weeks

 

[Eddy M.]

English Pea salad----- 2 cans English peas --1 cup REAL Mayo -- 2 hard boiled eggs( mashed/finely chopped)---1TBL spoon lemon juice----2 TBL spoon onion (grated) --! TBL spoon Worcestershire sauce---- 1 TBL spoon mustard(optional)--1/4 tsp garlic--- 1/4 lb. cheese grated or chopped ------------------ drain peas --MIX and cool and enjoy Old recipe of my Mom's

 

[Eddy M.]

Sausage casserole----1lb sausage ( Venison is GREAT )----1 cup chopped celery--- 1 cup chopped onion---1 can Campbell's cream of chicken soup---1 can of Campbell's cream of mushroom soup---1 cup of uncooked regular rice--- 1 soup can of water------ cook sausage& drain-- add celery and onion and sauté for 5 min.-- add remaining ingredients and stir to mix ----pour into 3 QT. casserole dish and cover bake for 1 hour at 350 and enjoy old southern recipe from my Mom eddy

 

[Eddy M.]

Lemon Pound cake--3 sticks butter----- 8OZ. cream cheese-----3 cups sugar----6 eggs---3 cups sifted flour---- 1 TSP vanilla---- 1TBL lemon extract ( or 1/2 tsp almond extract)----cream butter and cream cheese very well-- add sugar and continue to cream until mixture is smooth and a light cream color. Add eggs one at a time beating well after each egg---add flour-one cup at a time mixing well-- add extracts-- mix well---bake in greases floured cake pan for 1 hour at 325 old southern recipe from my Mom / modified slightly by my better half eddy

 

[dixie]

Super simple and turns a giveaway piece of meat into chuck roast, take a neck roast, put it in the crock pot with about a 1/4 cup of water and add two beef bullion cubes, cook on low about 6-8 hours, half way thru the cooking add carrots, onions, whatever veggies suit you to it.