Recipes from around the Campfire

[contender*]

Poke Salit and Eggs

I mess Poke Salit
4 eggs
1/4 cup milk
salt & pepper
1/2 stick Real butter

Wash your greens then Boil (I usually boil and drain two or three times) Once your done boiling drain them real good.
Mix your eggs and milk like your gonna scramble them.
Melt the butter in frying pan.
Throw in a good portion of the greens stirem around for a minute then pour in the eggs.
Stir around till the eggs are scrambled in with the greens.
Season with salt & pepper and Tabasco or chahlula (sp?) Hot sauce
Eat till you feel like your gonna pop!

(I have substituted sour cream, mayonaise or ranch dressing for the milk)

 

[contender*]

Salmon Patties

1 can salmon
1 egg
1 sleave saltine crackers

To start crush up the crackers in the sleave trying not to bust the plastic
In mixing bowl combine the can salmon (I gotta pick all the bones out) The egg and crushed crackers. Mix it all up with your hands. Pour enough oil in the bottom of your frying pan to cover the bottom. Let your pan be getting nice and hot while forming patties about 1 inch thick and 3" in diameter.
Put the patties in the pan browning both sides then turn the heat down to medium and let fry slowly.

Serve with fresh hot biscuits or make them ahead of time and take them to camp. Nothing better than a cold salmon pattie mayo and mustard samich.

 

[DanTroop2000]

COOKBOOK

SOUTHERN SPOON BREAD
1 cup boiling water
2 cup white corn meal
1/2 cup milk
1/2 teaspoon salt
1 1/2 teadpoons baking powder
1 tablespoon butter, softened
2 eggs, well beaten


Pour water oner corn meal. beat in milk,salt,baking powder,butter and 2 eggs. Pour into buttered 1 quart casserole.Bake at 400 degrees until set.About 20 to 25 minutes, serve wiyh butter and syrup.


BUTTERMILK BISCUITS

3 cup of flour
3/4 teaspoon salt
6 teaspoons baking powder
3/4 teaspoon baking soda
7 1/2 tablespoons shortening
1 1/2 cops nuttermilk

Mix together and roll out on floured board 1/2 inches thick cut with biscuit cutter.Bake 450 degrees for 12 to 15 minutes.


HASH PUPPIES

2 cups self rising buttermilk corn meal mix
1/8 teaspoon black pepper
1 cup buttermilk
1/2 cup finely ghopped onion
1 egg beaten

Mix all ingredients in a bowl .Let batter stand 1to 2 minutes to thicken.Drop by rounded teapoon into hot frying oil 375 degrees.Cook untilgolden brown. I also put 1/2 finely chopped green pepper in my

 

[fulldraw74]

VENISON MANICOTTI

4 cups mozarella cheese
1 cup parmasean cheese
1 box manicotti noodles
2 jars pasta sauce (ragu)
15 oz ricotta cheese
2 eggs
1 lb ground venison


Brown venison and drain. Add ragu to meat. In seperate bowl combine 3 cups mozarella, 2 eggs, 3/4 cup parmasean and ricotta chesse, mix well.
Pour 1/2 of sauce and meat mixture into a 13x9 baking dish. Stuff uncooked manicotti with cheese mixture and place on top of sauce mix in baking dish. Cover manicotti with remaining sauce and cheese. Cook on 350 for 45 mins - 1 hour until cheese is melted and manicotti noodles are tender.

note.... be sure manicotti noodles are completely covered with sauce before placing in oven. If they are not, they will not cook. Also you could cook the noodles first and then stuff but its much easier to stuff them when they are uncooked.

 

[Goatwoman]

Recipe

Kaitlyn's Surprise

1 package of Dried Northern Beans
2 lbs of hamburger meat (vension )
1 bottle of your favorite barbeque sauce

Cook beans as package directs. Brown ground beef and drain excess grease and then add bbq sauce. Drain the beans and mix with the hamburger meat. Pour into a baking dish and bake in a 350 degree oven for thirty minutes. Then enjoy.

 

[DanTroop2000]

GOOKBOOK

1/4 cup sugar GRANNY ROLLS
1 tesspoon salt
1 pkg yeast (repied rise)
1 cup boiling water
1 heaping tablespoon shortening
2 eggs
3 cups plain flour


In large bowl mix together sugar,salt and shortening, pour 1 cup boiling water over these ingredients.Mix well until shortening has softenef.Let stand until luke warm.Dissolve yeast in 1/4 cup of luke warm water with one teaspoon sugar, about 5 minutes.Add half of flour to first ingredients and beat well.Add eggs and yeast and beat well.Add the rest of the yeast and beat until batter will come loose from boel.Do not kead this dough. Place dough in covered bowl in refrigtor at least 6 hours or overnight.The dough will keep about 3 days. When ready to use .Use enough flour to keep the dough from stisking to broard. Roll out about inch thick and cut with large discuit cutter.Put a small amount of butter on on one side and foldover.Let rise in wram place until double in size.1-2 hourd.Bake in 450 oven for 12 to 15 minutes.



THESE ROLL ARE THE BEST ROLLSERVED HOT WITH HONEY BUTTER I WOULD RATE 6 STARS. My wife grannynother made these for family gether and family would fight over them

GINGERBREAD
2 cups fiour 1/3 cup sugar
1/2 tsp bakung soda
1 tsp baking powder
1 tsp salt
11/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/2 cup shortening
1 cup molasses
1egg
1/2 cup buttermilk
1/4 cup hot water

mix all ingerdients put in 9x13 inch pan.Cook in oven 425 for 15 20 minutes.Serve with lemon sauce on top.

LEMON SAUCE

2 tbsp cornstarch
1 cup sugar
1/8 tsp salt
2 cup water
4 tbs butter
2bsp lemon juice
Mix cornstrach,sugar and salt in sauce pan.Gradually add water, cook over low heat stirring condtantly until thickens Add lemon juice and butter

BANANA BREAD

2 sticks maragrine
21/2 cup sugar
4 eggs separated
2 cup banana mashed
3 cups plain flour
11/2 tsp baking soda
1 tsp salt
6 tbsp buttermilk
2 tsp vanilla
1 cup nuts

Mix margarine and sugar.Add egg yolks and mix well and add banana. Add dry ingradients and nuts.Flod in stiffly beaten egg whites,Bake 325 for 11/2 hour in a grease 3x9x3pan

PEANUT BRITTLE
11/2 cups suger
2 tablespoons water
1/2 cup white karo syrup
dash of salt 11/2 tes baking soda
Mix all together in fry pan.Med high temp to melt,add 2 cup peanuts when starts to boil cook for 10 mintues ,Turn heat off and add 11/2 baking soda.Stir until mixed well .Pour onto buttered cookie sheet and cool

SPICED WALNUTS

11/2 CUPS SUGAR
1/2 CUPS WATER
2 TEASPOON CINAMMON
1/2 TEASPOON NUTMEG
1/2 TEASPOON CLOVES

MIX ALL TOGETHER AND COOK TO ALMOST HARD BALL CANDY STAGE THEN ADD 2 CUPS WALNUTS . SPREAD ON COOKIE SHEET LINED WITH WAX PAPER AND SEPRATE WITH FORK.

FRUIT CAKE SQUARES

2cups chopped pecans soread in bottom a8x10 inch pan
pour over the pecans ths batter
1 stick margarine or butter
1 cup brown sugar
1/3 cup white sugar
2 eggs
1 cup tsp soda
1tsp vanilla
This batter will be stiff.Wet hands and spreas,cover with 2 cups crystalixed friit. BAKE 325 * 1 HOUR,

WHITE FRUIT CAKE
2 sticks butter
1 cup sugar
2 cups flor
5 eggs
1 tbsp vanilla
1 tbsp lemon extarct
1 lb pecans
1 lb pinneapple glazed
1 lb cherrirs glazed
1/2 tsp salt

Mix sugar butter,add eggs and beat well.Add flavoring, sift flour over fruit and nuts .Mix well by tossing by hand .Pour firsr mixture over dry ingredients and mix with hand .Nuts maybe broken .Cut up pinneapple.Leave cherries whole.Bake at 275* for 13/4 hours

 

[DanTroop2000]

COOKBOOK

LEMON POUND CAKE

2 stickes margarine or butter
1/2 cup crisco
3 cups sugar
3 cup flour
5 eggs
1 cup sweet milk
1 tsp lsmon extract
1 tsp vanila extract
1/4 tsp salt

Mix margarine,shorting and sugar until cream,add eggs 1 at a time, beat after each egg,add all extract,add milk and flour. Beat until thoroughly mixed.Cook 325* for 1 hour



GERMAN CHOCOLATE CAKE

1 pkg 4oz. Bakers German's Sweet Chocolate
1 cup butter
4 egg yolks
21/2 sifted flour
1/2 tsp salt
2 cups sugar
1 tsp vanila
1 tsp baking soda
1 cup buttermilk
4 egg whites stiffly beaten

Melt choc in boiling water and cool.Cream butter and sugar until fluffly.Add egg yolks 1 at a time,blend in vanilla and choc.Stir flour with soda and salt and buttermilk to choc mixture.Bake 350* 35 minutes in 9 inch cake pans

FROSTING-Combine 1cup evaoorated milk,1/2 cup butter ,1 cup suger,3 slighhtiy beaten egg yolks,1tsp vanilla. Cook and etir over mesium heat until thickened, about 12 minutes, add 11/3 cup flake coconut and 1 cup pecans.Cool until thick enough to spread.

BACARDI RUM CAKE

1 cup chopped pecans or walnuts
181/2 oz pkg yellow cake mix omly
31/2 oz instant vanilla pudding
4 egg 1/2 cup cold water
1/2 cup oil
1/2 cup bacardi dark rum

Preheat oven to 325*.Grease and flour 12" buidt pan.Sprinkie nuts over bottom of pan.Mix all cake ingredients together.BAKE 1 HOUR.cool.Invert on to serviing plate.wordydirtywordydirtywordydirtywordydirtywordydirty top with fork.Drizzle and smooth glaze evevly over top and sides use all the glaze

GLAZE
1/4 LB BUTTER
1/4 CUP WATER
1 CUP GRANULATED SUGAR
1/2 CUP BACARDI DARK RUM
COMBINE ALL GAZE INGREDIENTS IN SAUCE PAN AND HEAT TILL SUGAR HAS DESOLVE

 

[DanTroop2000]

cookbook

CINDY BRUNSWICK STEW
4 large pockchops
4 large chicken breasts
2 can butter beans
2 cans cream-style corn
2 cans tomatoes
1 large onion diced
1 stick butter
1 bottle hot ketchup
1/2 cupBBQsauce
salt& pepper to taste
3 can chicken broth

Cook meat then bone and dice in blend.Put broth in large pan.Add the vegetable,butter, ketchup, onion,and meat.Summer at least 4 hours, stirrimg often because it tends to stick.


CINDY BAKED SQUASH
3 lbs freash yellow squash
1/2 cup chopped onions
1/2 cup bread crumbs
2 eggs 1 stick butter
1 Tbsp sugar
1 Tsp salt
1/2 Tsp pepper

Wash and cut up squash.Boil until tender.Drain and mash.Add all ingredients except 1/2 of butter to squash.Melt remaining butter and pour mixture in baking dish,spread melted butter over top and sprinkle with bread crumbs.Bake 375* one hour


CINDY CHICKEN
6 boneless chicken breasts
6 slices swiss cheese
1 can cream of chicken soup
1/4 cup sherry wine
1/2 stick butter, melted
2 cup herb stuffing

Place chicken breasts in buttered bake dish,cover each piece of chicken with slice of swiss cheese.Dilute soup with sherry.Pour over cheese,sprinkle stuffing on top.Drizzle with melted butter.Bake uncover at 350* for 45 minutes or until chicken is tender and stuffing crumbs have browned.

CINDY EASY ROAST BEEF
3-4 lb roast beef
1 stalk celery chopped
1 large onion quarter
1Tbsp vinegar
1Tsp salt
1/2 Tsp pepper
3 Cup water
1/2Tsp oregano
1/2 Tsp garlic salt
1Tbsp worchestershire sauce

In a dutch oven brown roast and add other ingredients.Bake at 300* for 6 hours



CINDY SWISS STEAK
3 lb round steak
1/3 cup flour
3 onion sliced
3Tbsp shortening
11/2 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
1 stalk celery sliced
11/2 can tomatoes
1/2 cup water
1/2 green pepper

Lay sliced meat on cutting broad and pound flour into both sides until flour is absorbed by steak.Use meat hammer or edge of saucer.Preheat dutch skillet to 360*,add 1 Tbsp shortening.When melted,add onion and saute, stir until golden color.Remove from heat set aside.Set at 400* add2Tbsp additional shortening when hot add meat and brown 10-15 minutes.Sprinkle with and pepper.Spread onions,garlic,celery,tomatoes,& green pepper slices over steak. Cover set at 220* and simmer until tender about 11/4 hours.


FIRESIDE COFFEE

2 cup instant cocoa
2 cups non-dairy creamer
1 cup instant coffee
1 tbsp cinnamon
1 tsp nutmeg
11/2 cup sugar


Blend 5 minutes in mixed, put in jar for storage.Use 3 tsp in a mug of boiling water This is good for camping

 

[DanTroop2000]

COOKBOOK

NACHOS

1 CAN (10-1/2)OUNCE CONDENSED CHEESE SOUP
1/2 CUP SALSA
1 BAG(10-1/2) OUNCE TORTILA CHIP FOR DIPPING
1 CHOPPED TONATO,2SLICED GREEN ONION,SLICED PITTED RIPE OLIVES AND CHOOPED GREEN PEPPER

IN 11/2 QUART SAUCSPAN,COMBINE SOUP ANSD SALASA.OVER MEDIUM HEAT, HEAT UNTIL HOT AND BUBBING,STIRRING OCCASIONALY.ARRANGE TORTILLA CHIPS EVENLY ON SERVING PLATER. SPOON OVER CHIPS.TOP WITH TOMATOE,ONION,OLIVES AND CHOPPED PEPPER

 

[DanTroop2000]

COKBOOK

TOMATO FRENCH ONION SOUP
1 can 103/4 oz condensed tomato soup
1 can 101/2 oz condensed french soup
2 soup can water
5 sliced loaf bread toast and quartered
grated parmesar cheese
fresh thyme sprigs for garish


In 2-quart saucepan,combine tomato and onion soup add water.Over medium heat through,stiring occasionaly.Top each bowl of soup with bread and cheese.Garnish with thyme if desired.

TOMATO BEEF STEW
1/2 pound ground beef
1 can 103/4 oz condensed tomato soup
1/2 soup can water
1 cup cut green beans
1/2 cup sliced carrots
1 tsp worcestershire sauce

In 11/2 quart saucepan over medium heat,cook beef until browned and no longerf pink,stirring to separate meat.Spoon off fat.Stir in soup and water.Add beans,carrots and worcestershire sauce.Heat to simmering cook 10 minutes or until vegetables are tender, stirring occasionally

MAC'N' TOMATO SOUP
1/4 pound ground beef
1can 103/4 oz condensed tomato soup
1 soup can water
1/4 cup dry elbow macaroni
2 tsp chili powder
In 11/2 quart saucepan over medium heat cook beef until browned and no longer pink,stirring to separate meat.Spoon off fat.Stir in soup and water,add macaroni and chili powder.Heat to simmering abou 15 minutes or until macaromi is tender,stirring occasionally.


TACO SOUP
1 can 103/4 oz condensed tomato soup
1 soup can water
1/4 cup salsa
crumbled tortilla chips
mexican style cheese
2 sliced green onioms
sour cream
In 11/2 quart saucepan,combine soup,water and salsa. Over meduim heat,heat through,stirring occasionally.Sprinkle each serving with tortilla chips,cheese and onion,top with a spoonful of sour cream.

SHRIMP CROLE SOUP

1 can 10--3/4 condensed tomato soup

1 soup can water
1/2 green pepper chopped
1/2 small onion,chopped
1/2 cup cooked rice
1/2 cup coarely dhopped cooked shrimp
1/4 tsp hot sauce Louisiana-style
freash dill sprigs for garish
In 11/2 quart saucepan combine soup and water.Add pepper,onion,rice,shrimp,and hot sauoe,Over medium heat,heat through,stirring occasionally. Garish with dill,if desired.


VEGETABLE BEEF SOUP

2 cans 10-1/2 oz condensed beef broth
1 soup can water
2 medium potatoes,cubed
1pkg 16oz frozen mixed vegetables
1 can 8oz tomatoes undrained and cut up
1cup cubed cooked beef
1/4 tsp dried thyme leaves,crushed
1/8 tsp pepper

In 3-quart saucepan,combine broth water and potatoes.Over high heat ,heat to boillilg.Reduce heat to low,Cover,cook 5 minutes or until potatoes are tender.Add remaining ingredients.Cover,heat to simmering.Cook until vegetables are tender.

GARDEN CHICKEN AND STUFFING
1/4 cup margarine or butter
1 cup oniom chopped
1 cup celery chopped
1 cup chopped carrots
1/4 cup all-purpose flour
1 can 10-1/2 oz condensed chicken broth
1 cup milk
1pkg 7oz herb seasoned cubed stiffing mix
2 cups cubed cooked chicken or turkey
1 cup shredded chedded cheese
In 3-quart saucepan oner medium heat the butter,cook celry,onion,and carrots until tender.Add flour cook 1 minute more,stirring constanly.Graddualy stir in broth and milk.Cook until mixture boils and thickens,Add stuffing and chickrn; toss to coat spoon into 2-quart baking dish.Bake at 350* F for 35 minutes.Sprinkle with cheese and bake
5 minutes more until cheese melts.


CINDY EASY ONION CHICKEN

1 pouch dry onion soup mix
3/4 cup dry bread crumbs
1 Tbsp grated parmesan cheese
1/8 tsp pepper
6 skinless,boneless chicken breast halves
2 eggs,beated
2 Tbsp margarine or butter,melted
thin strips green onion for garnish

With rolling pin,crush onion soup mix in pouch.On waxed paper,combine soup mix,bread crumbs,cheese and pepper.Dip chicken in eggs;coat with crumb mixture.On baking sheet, arrange chicken,Dizzle with butter bake at 400*F; for 20 minutes or until chicken is no longer pink.Garish with green onion


CINDY BROCCOLI CHEESE CHICKEN

1 Tbsp butter
4 skinless,boneless chicken breast halves
1 103/4 oz condensed broccoli cheese soup
1/3 cup water or milk
2 cup broccoli cut in 11/2 inch pieces
1/8 tsp pepper

In 10 -inch dutch skillet over medium heat heat butter till hot cook chickrn 10 minutes or browned on both sides.Spoon off fat. Stir in soup and water.Add broccoli and pepper heat to boilimg.Reduce heat to low.Cover cook 10 minutes or until broccoli is tenfer and chicken is no longer pink.Stirring occasionally serve over rice.

 

[DanTroop2000]

COOKBOOK

TURKEY VEGETABLE STIR-FRY
2 tsp vegetable oil
1 pound turkey breast slice into strips
4 medium carrot thinly sliced about 11/2 cups
1/4 tsp ground ginger
1 can 103/4 campbell's condensed cream of celery soup
2 medium green onion,sliced
3 Tbsp water
1 Tbsp soy sauce
4 cup hot cooked rice

In 10-inch dutch or wok over medium high heat,heat 1Tablespoon hot oil,stir-fry half of the turkey until browned. Remove,set aside,Repeat with remianing turkey take out turkey. Reduce to medium,in same skillet 1 Tablespoon oil,stiry-fry carrots and ginger until carrots are tender.Stir in soup,sliced onion,water and soy sauce.Heat to boiling,return turkey to skillet.Heat through,stirring occasionally.Serve over rice,garnish with green onion.

SKITTET TURKEY AND ASPARAGUS
1 Tbsp vegetable oil
1 pounc slices turkey breast
1 can 10 3/4oz condensed gream of asparagus soup
1/4 lb freash asparagus trinned and cut into 2 inch pieces
1/3 cup milk
1/8 tsp black pepper
4 cups hot cooked rice
2green oniom

In 10 inch dutch skilet over medium high heatturkey 3 minutes or until browned on both sides,remove meat.Pour off fat,in same skillet, combine soup,asparagus,milk and black pepper heat to a boiling,return turkey to skillet.Reduce heat to low cover cook 5 minutes or until turkey is no longer pink and asparagus is tender stirring occasionally,seve with rice.Garnish with green curls.

ONION CHICKEN STIRY-FRY
I pouch dry onion soup mix
2 tsp cornstarch
1/4 tsp grpond ginger
1 cup water
1Tbsp vegetable oil
1 lb skinless boneless chicken breast cut into strips
11/2 cups broccoli flowerets
11/2 cup slices freash mushrooms
2 mediom carrots cut into matchstick-thin strapes
Hot cooked rice

In small boel combine soup mix,cornstarch,ginger and water, set aside.In 10 inch skillet or wok over medium high heat heat in hot oil,stir-fry chicken until is browned.Remove ;set aside spoon off fat return chicken to skillet ,stir in soup nixture.Heat to boiling,add broccoli,mushrooms and carrots.Reduce heat to low cover cook 5 minutes stirring occasionally.Serve with hot rice.


HERBED PORK CHOP
2 tbsp all purpose flour
1/4tsp ground sage
1/4 tsp dried thyme leaves,crushed
1/4 tsp sa;t
1/4 tsp black pepper
4 boneless pork chop each cut 3/4 inch thick
1 can 103/4 oz condensed cream of chicken soup
1/2 cup water

Hot cooked long-grain or wild rice.

In a zip-lock bag mix the first 5 ingredients and coat chop lightly with mixture.In 10 inch skillet over medium high heat,in hot butter,cook chops 10 minutes or browned on both sides.Push chop to one side of skillet.Spoon off fat,stir in soup and water,stirring to loosen browned bites.Reduce heat to low.Cover cook 5 ,minutes or until chops are no longer pink.Serve chops with rice spoon sauce over.


GARDEN PORK SAUT'E

2 Tbsp butter or margarine divided
1 lb pork tenderloion cut in 1/2 inch thick slices
1 cup broccoli flowerts
1 cup sliced freash mushrooms
1/2 cup diagonally sliced carrot
1 can 103/4 oz condensed cream of broccoli soup
1/3 cup milk
3 slices bacon,cooked and crumbled
1/8 tsp black pepper

In 10 inch skillet over medium high heat,add 1 tablespoon of butter when hot cook pork 10 minutes or until browned on both sides,remove pork keep warn.In same skillet put remianing tablespoon butter cook broccoli mushrooms and carrots cook 5 minutes ,stirring often,stir in soup,milk,bacon and pepper.Heat to boiling.Return pork to skillet.Reduce heat to low,cover cook 5 minutes or until pork is no longer pink.


NEW POTATO BAKE
1 can 103/4 oz condensed broccoli cheese soup
1/2 cup sour cream
1/4 tsp hot pepper sauce
7 small red potatoes, quartered
2 medium onion ,cut into wedges
1/4 cup grated parmesan cheese
2 green onion


In large bowl,combine soup,sour cream and hot pepper sauce add potatoes and onion; tost to coat well.In 2-quart baking dish spoon potatomixture in even layer.Sprinkle with cheese,bake at 375*F for 50 ,imutes or until potatoes are fork tender garish with green onion.

 

[DanTroop2000]

cookbook

CHEDDARY SCALLOPED POTATOES

2 tbsp margarine or butter
1 small onion sliced
1 can 10-3/4 oz condensed broccoli cheese soup
1/3 cup milk
1/8 tsp pepper
3-1/2 cup potatoes cooked and sliced
3 slices bacon,cooked and crunbled
chopped freash parley for garish

In 10-inch skillet over medium heat butter add onion cook til tender stir in soup,milk and pepper add potatoes stir.Heat to boiling.Reduce heat to low cover cook 5 minutes until hot and bubbling stirring often.Sprankle with bacon and garish with parsley.



HUNTER'S CHICKEN
1/4 cup all purpose flour
1 tsp dried basil leaves crushed
1/4 tsp garlic powder
8 chicken thighs skin remove
1Tbsp vegetable oil
1 can10-3/4 oz condensed mushroom soup
1 can 8oz stewed tomatoes,cut up
1 small carrot,thinly sliced about 1/3 cup
1 medium zucchini,sliced about 2 cup

Hot cooked noodles

In a zip lock bag combine the first 4 ingredients,coat chicken lightly with flour mixture.In 10 inch skillet over medium-high heat oil cook chicken until browned on both sides.Remove set aside ,in same skillet combine soup,tomatoes and carrotes.Heat to boiling return chicken to skillet.Reduce heat to low cover cook 15 minutes stirring occasionally.Stir in zucchini cover cook 10 minutes until chicken is no longer pink Serve over noodle sprinkle with parmesan cheese.


PEPPER STEAK
2 Tbsp vegetable oil
2 cups sweet pepper strips green,red,and yellow
1 medium onion cut into 5 wedges
2 cloves garlic minced
1lb boneless beef siroin steak,cut into thin strips
1 can 103/4 oz condensed beefy mushroom soup
1 Tbsp soy sauce
1/2 tsp ground ginger

Hot cooked rice
In 10 inch skillet or wok over medium high heat 1 tablespoon oil,stir-fry pepper,onion and garlic until tender.Remove set aside. In same skillet put 1 tablespoon oil stir fry beef until browned .In sane skillet combine soup,soy sauce and ginger,Return reserved vegetablesand beef to skillet.Heat through,stirring occasionally.To serve,arrange rice on platter.Spoon mixture over rice


EASY SLOPPY JOES

1 lb ground beef
1 can 111/8oz campbell's condensed italian tomato soup
1/4 cup water 2 tsp worcrstershire sauce
1/8 tsp pepper
6 Kaiser rolls or hamburger,split and toasted

In 10-inch skillet over medium high heat cook beef until browned stirring to separate meat.Spoon off fat.Stir in soup,water,worsestershire and pepper.Heat through,stirring occasionally.Serve on a toasted roll.

POTATO- CORN CHOWDER
1 Tbsp margarine or butter
1/2 cup chopped celery
1 medium onion
11/2 cups diced peeled potatoes
1 cup water
1/8 tsp black pepper
1 bay leaf
1 cup milk
1 can 101/4 oz condensed corn soup
4 slices bacon,cooked and crumbled,for garish

In 3-quart saucepan over medium heat butter cook celery and onion 5 minutes or until tender,stirring add potatoes,water, pepper and bay leaf.Heat to boilling.Reduce heat to low cover cook 15 minutes or until potatoes are tender stirring often.Remove bay leaf.To serve,ladle soup into bowls.Garnish with bacon.

SKILET BASIL POTATOES
1/2 cup shredded cheddar cheese
1Tbsp margarineor butter
1 small onion,chopped
1/2 tsp dried basil leaves crushed
1 can 103/4 oz campbell's condensed cream of celery soup
1/4 cup water
4 medium potatoes cooked and sliced
cherry tomato wedges for ganish

In 10- inch skillet over medium heat butter cook onion and dried basil until onion is tender.Stir in soup cheese and water.Reduce heat to low.Heat until cheese is melted,stirring often,add potatoes.Heat through,stirring often. Garish with cerry tomato wedge and freash basil.

SOUPER SAUSAGE CORN BREAD

1 10-3/4 oz condensed corn soup
2 eggs
1/4 cup milk
1 pkg 12to 14 oz corn muffin mix
1/4 lb pork sausage ,cooked drained and crumbled

Preheat oven to 400*F.Grease 9inch square baking pan set aside. In medium bowl, combine soup ,eggs and milk stir in corn muffin mix just until blened.Gently fold in sausage.Spoon corn muffin mixture into prepared pan ,spreading evenly.Bake 20 minutes or until lightly browned and toothpick will come out clean.Cool on rack 10 minutes befor cutting into squares.

 

[DanTroop2000]

COOKBOOK

DEVILED EGGS

8 eggs
1 1/2 tsp prepared mustard
1 Tbsp sweet pickle relish
2 Tbsp mayonnaise
salt and pepper to taste
3 strip bacon cook and crumbed

In a 2 quart saucepan put 8 eggs cover with water cook til water boiles.Turn off heat let set 15 minutes. Peel eggs cut in half lengthwise
,remove yolks from cut eggs.Combine yolks mayonnasie,mustard,pickle relish.salt and pepper.Mixwith a fork to mash yolks and combine the mixture well. Spoon mixture into eggs.Garnish with crumbed bacon.


BACON ROLL UPS

1 cup butter
1/2 cup water
11/2 cup herb-seasoned bread stuffing crumbs
1 egg slightly beaten
1/4 lb buik mildor hot pork sausages
1/3 lb bacon
In 2quart saucepan melt butter in water,remove from heat and stir stuffing into butter mixture ,add egg and sausage and blend throughly.Chili for one hour and remove from refrigeration and shape into balls,Cut bacon into thirds and wrap the balls with bacon and secure with a toothpick.Bake at 375*Ffor 35-40 minutes in shallow baking pan turning once.Drain on paper towels.Serve hot

 

[slightly grayling]

Brunswick Stew & Vennison Backstrap/roast

Mom's Brunswick Stew

Use fresh pork shoulder, portion of fresh ham or venison
Brown meat in pressure cooker/crock pot then slowly add water until about half way up on meat. Cook on medium for about 2.5 hours

After meat is cooked take off all fat and grind meat in a food processor and set aside

In a large pot put in :
1 qt tomatoes
1 pint of cream corn
2 large chopped onions
1 cup catsup
Tabasco, salt and pepper to your taste
add ground meat and cook on low until it is relatively thick or if taking too long to thicken add corn to thicken




Venison Recipe:

4 tsp salt
4 tsp ground ginger
4 Tbs brown sugar
1 tsp black pepper
1/2 tsp cayenne pepper
4 garlic cloves (minced) I just buy the garlic in a jar.
1 cup pineapple juice
1 cup soy sauce

I mix the dry and liquid ingredients separately and then mix them together. Take the venison roast and remove as much fat as possible. (Of course backstrap works best, but a well trimmed roast works well too) Then slice thin (about 1/4 inch or less) rows down the length of the roast, but not all the way through. This helps the marinade penetrate the meat. I put the marinade and roast into a gallon size freezer zip-loc bag to reduce the amount of marinade required. Let this marinate for at least 8 hours. Just before cooking, use bamboo kabob sticks and skewer through the sliced rows pushing the meat back together. I sometimes add bacon between the rows. After "putting the roast back together," I use cotton string to wrap it tighter to hold the marinade. Then I place it in a smoker at about 250 degrees until the meat reaches about 125-130 degrees F in the middle. A large roast usually takes about 40 minutes to an hour to cook. I use apple wood or mesquite in my smoker....Any fruit wood will be just as good.

John Jenkins

 

[Big Dawg]

Big Dawgs Duck Kabobs.........

Ingredients:
Skinless Duck breasts (24 halves)
2 packs of Bacon
Italian dressing (Best if made with olive oil)
Onions (Vidalia)
Bell Peppers (The green ones are cheaper)
2 Packages of Mushrooms (Store bought kind)
Jalepenos (Optional)
Seasoning Salt (To Taste)
Liquid Smoke (Just a little)
Skewers (Wood or Metal)

Cut your duck breast up into half dollar size chunks and season it good with your favorite seasoning salt. I like the Cracker Boy brand. Mix up your Italian dressing and liguid smoke and pour over duck meat and marinade over night. Chunk your vegetables in to bite size pieces. Cut your bacon up into 3 equal sections per strip. Wrap your duck chunks with the bacon and alternate on Kabobs with your vegetables. You can wrap a slice of Jalepeno under your bacon if you like. Place on skewers and cook over medium heat until bacon is done. If using wood skewers make sure you soak them in water before placing on the grill so they don't burn. This is the only way to eat waterfowl.

P.S.
You can also replace duck with your favorite goose if season has been slow.............enjoy.

-Mark Denney

 

[Big Dawg]

Another Big Dawg Favorite.........

White Lightning Chili

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (½ stick) butter
1 tablespoon minced garlic
¾ cup diced onion
1½ cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
½ teaspoon white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1½ hours. Serve with cornbread, if desired.

Yield: 10 to 15 servings
Prep Time: 20 minutes
Cook Time: 1 hour, 45 minutes
Inactive Prep Time: 2 hours

 

[Big Dawg]

Big Dawgs Fried Bologna Sandwich

Ingredients:
Bologna


Get your pan hot a get a piece of bologna and drop it in. You may need to make a couple slits in the edge if you don't want it to bubble up. Cook till dark brown. Eat with bread if available.

-Mark Denney

 

[Jim Thompson]

pretzel crusted strawberry cheesecake

this was sent to me for a christmas pie. I made it and WOW!


2 c. crushed pretzels
3/4 c. melted butter
3 Tablespoons sugar, plus 3/4 cup sugar
1 (8-oz.) pkg. cream cheese
1 (8-oz.) container Cool Whip
2 (3-oz) pkgs. strawberry jello
1 cup boiling water
2 (10-oz.) pkgs. frozen strawberries
1 (8 oz.) can crushed DRAINED pineapple

Preheat oven to 400.

For the crust, mix the pretzels, butter and 3 tablespoons of sugar. Press the mixture into a 9 by 12-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip and spread over the cooled crust.

Refrigerate until well chilled.

In a small bowl, dissolve the jello in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

 

[fulldraw74]

Originally posted by Always Hunting......



New England Clam Chowder

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This is from my uncle in Mass.

1 stick of real butter
celery cut fine 1/4 cup
red small potatoes quartered app a 1 1/2 lb
chunk of fat back cut into thin strips.
salt and pepper per taste
2 dz fresh clams
onions 2 med cut thin
Steam clams till they open
melt butter in pot add fatback,celery and onions
satuee till done.

add potatoes and water boil till potatoes are done and pour off excess water.

add 2 cans of condesned milk, clams and the water that they were steamed in, bring to a boil and enjoy

 

[LUTER]

shrimp and crab over pasta

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not really sure what to call this but here it is. Feeds about 4 guys or so.

2-3 lbs shrimp i use 3 40-50 ct
1 lb fresh crabmeat
3 1/2 tbsp italian seasoning
1 1/2 tbsp red pepper flakes
1 tbsp old bay seasoning
2 tbsp parsley flakes
2 heaping tbsp fresh minced garlic ( or to taste, i like alot)
1 1/2 sticks butter
2tbsp bacon grease
1 qt heavy whipping cream
2 large cans of diced, italian seasoned tomatoes
3/4 cup chardonnay
2 boxes of tri colored ritoni
rouge to thicken

put all spices, garlic and butter in large pan with bacon grease and chardonnay. begin to heat on med hi. once butter starts to melt add shrimp and scampi shrimp till done.
When shimp are cooked, add crabmeat and cook for approx 2 more minutes on med hi heat.turn heat to med and add both cans of diced tomatoes.let simmer for approx 7-8 minutes. add qt of heavy whipping cream and simmer for about 5 min. add rouge (water and flour mix) slowly, a little at a time, to thicken to your taste.

while simmering seafood boil water and add ritoni, cook as per directions on the box and then drain

when both items are done, smother your ritoni and git r done