1 Can Pet Milk
1 Can Eagle Brand Milk
1 Package Instant Vanilla Pudding And Pie Filling
1 8oz Cool Whip®
1 8oz Sour Cream
1 Box Vanilla Wafers
Fruit Of Choice
mix first 5 ingrediants together.
put a layer of wafers,layer of fruit,then a layer of pudding mixture on top.
garnish with fruit if you like.
Crock Pot Pasta
1 Box Small Shell Macaroni
1 16 Oz Tomato
2 Pounds Ground Beef
24 Ounces Speghetti Sauce
16 Ounces Mozzarella Cheese
Cook shells according to directions on box. Brown ground beef and drain off grease.Add speghetti sauce and tomatoes. Put a layer of meat mixture in bottom of crock pot, then a layer of shells, then another layer of meat mixture, then a half of mozzarella cheese.Put another layer of meat mixture, then another layer of shells, another layer of meat mixture, top with rest of mozzarella cheese. Heat on low untill cheese is melted on top . Eat hot or cold.
1 1/2 Cups Sugar
3 Tablespoons Flour
3 Large Eggs Beaten
1 Teaspoon Vanilla
3 Tablespoons Melted Butter
5 Tablespoons Buttermilk
1 Frozen Pie Crust
Mix all of above ingrediants. Slowly drizzle into frozen pie crust. Bake in 350 degree oven for 45 mins. or until set.
Last but not least my favorite.
Gather poke wash it real good.
Boil it until tender
Put it in a cast iron skillet salt & pepper to taste
Add bacon grease and heat it up real good and enjoy
First,cut elephant the into bite-size peices .This will probably take about 2 weeks. Cook over zebra wood at 475 degrees for 8 daye.This will serve 15000 people.If more quest show up then expected, add 3 rabbits,DO THIS ONLY IF NECESSERY, as most people don't like to find hare in thier stew,
1. Brown 3/4 lb ground beef (venison) and 3/4 lb round steak cut into small cubes. 1 chopped onion and 1 chopped bell pepper.
2. When browned, drain grease and add 1 can beef broth and 1 can of tomato sauce.
1/2 tbsp paprika
1/2 tsp cayenne
1/2 tbsp onion powder
2 chicken bullion cubes
2 beef bullion cubes
3 tbsp chili powder
2 tsp cumin
2 tsp brown sugar
1 tsp sugar
1 1/2 tsp minced garlic
1/4 tsp pepper
1/2 tsp cinnamon
1 pkg sazon goya
1/4 cup of honey
1 can of whole kernal corn (with liquid)
1 can kidney beans (drained)
1 can black beans (drained)
1/2 can water (if needed)
Combine all ingredients and bring to a boil, reduce heat and simmer for 45 mins to 1 hour
( i developed this recipe about 5 years ago and have never given it to anyone. It has always got high praises from everyone who has eaten it and usually wins our annual chili cookoff where i work. Enjoy)
Mix these dry ingredients together. Sprinkle the mixture onto a 2-3 lb roast and rub in.
Heat 3 tablespoons of oil in a dutch over. Sear (blacken) the roast on both sides. This will make quite a bit of smoke, so be prepared for it.
When roast has been seared, add at least 2 cups of water (I add 3 'cause I like lots of gravy) to the dutch oven and one diced medium-large onion. Allow this to come to a boil, reduce heat to maintain slow boil and cook for 90 minutes. Add quartered potatoes, baby carrots and about one rib of celery (optional). Salt and pepper to taste. I usually add about 2 tsp of salt myself, but my wife is never satisfied with this so she adds more at the table. Potatoes take lots of salt. Cook for 60 additional minutes.
These were contributed by Jorge. Thanks George! Post that popper recipe when/if you get a chance.
Dijon Chicken with Black Beans and Rice
Black Beans and Rice
2 cans black beans
½ cup chopped onions
½ cup chopped green peppers
1 clove garlic, pressed
½ teaspoon red pepper
1 teaspoon freshly ground black pepper
3 dashes Texas Pete hot sauce
Enough white rice to yield 4 cups
Combine beans and seasonings and cook covered over medium heat for 15 minutes. Reduce to low heat and simmer covered for 15 minutes. Cook rice separately. Serve black beans on a bed of white rice.
4 boneless and skinless chicken breasts
2 tablespoons dijon mustard
¼ teaspoon red pepper
¼ teaspoon freshly ground black pepper
4 tablespoons white-lemon wine
½ teaspoon garlic salt
1 teaspoon dried whole tarragon
3 tablespoons butter or margarine
Combine mustard, wine and seasonings and mix well. Spread mixture evenly on both sides of chicken breasts and marinate for 2 to 4 hours in refrigerator. Melt butter in a frying pan. Add chicken breasts and seasoning mixture and cook over medium-high heat for 15 minutes. Serve on top of black beans and rice.
Dove Breast Pâté
½ pound dove breast fillets
2 slices bacon
¼ cup chopped onion
3 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons butter or margarine
8 drops bottled hot pepper sauce
½ teaspoon dry mustard
Cook bacon in a skillet. Remove bacon from skillet, reserving 2 tablespoons of drippings. Add dove breast fillets and onion to drippings. Cook over medium heat about 5 minutes or until dove breasts are medium rare. Do not over-cook. Drain and reserve drippings. Process dove and onions in a food processor or blender, add a small amount of drippings if mixture is too stiff. Add mayonnaise , lemon juice, 2 tablespoons butter, hot pepper sauce, mustard, ½ teaspoon salt, and a dash of pepper; mix well. Place in a well-oiled 2-cup bowl or mold overnight. Un-mold and serve with crackers.
1 cup butter , softened (no substitutes)
1-1/2 cups sugar
1-1/2 cups light corn syrup
1/2 cup sweet milk
1 teaspoon vanilla extract
1/2 cup cornmeal
3 tablespoons all-purpose flour
2 unbaked pie shells (9 inches)
In a large bowl, cream the butter and sugar. Beat in eggs one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pie shells. Bake at 350° for 25 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until pies test done. Cool.
Contributed by Jason Doss a.k.a. (GA1dad)
Lake Hartwell Area
6 to 8 Golden Delicious Apples
1-Package of your favorite smoked sausage links sliced to 1/4 inch pieces (like coins)
1-Large onion coarsley chopped
1 tsp- Soy Sauce
In a large frying pan, pour about 1/4" of olive oil and bring to medium heat. Slice and core apples and add to oil. Pour sugar over apples and stir until blended. After about 5 minutes of cooking, add the onions, sausage, and soy sauce. Reduce heat and stew until apples are cooked to your preferred firmness.
Serve as a main dish with Garlic Bread and steamed veggies of your choice.
2 venison backstraps cut into butterflied medallions (each back strap should yield between 6 and 12 medallions)
Italian salad dressing
Fresh jalapeno peppers (1 for each 2 venison medallions)
Marinade venison medallions in mixture of 3 parts Italian dressing and 1 part cane syrup for 1 to 3 days. If meat can not be marinated for that long, tenderizing with a meat mallet will help. Remove stems from jalapenos and split in half lengthwise. Remove seeds and veins. Fill jalapeno cavity with cream cheese and fold venison medallion around jalapeno. Wrap entire popper with a strip of bacon and secure with a tooth pick. Grill over medium heat to until medium done. Venison can be substituted with wild turkey, chicken, shrimp, duck, etc. and cooked appropriately.
1 package of yellow or white cake mix
3 cans of fruit pie filling or canned peaches
1 20 oz Sprite or Cream Soda
several pats or dollops of butter
Pour fruit into cool dutch oven
Pour cake mix over fruit and spread evenly
Wet cake mix evenly with Sprite
Distribute butter evenly over top of cake mix
Place lid on oven. Place oven on top of 8 "ready" charcoal briquets. Put 12 "ready" briquets evenly on the lid. Bake for approximately 30 mintues or until cake is nice and brown and cobbler is ready to serve.
1 box of Graham Crackers
(2) 3 oz. packages of Instant French Vanilla Pudding
3 cups of milk
9 oz. Cool Whip
Mix the pudding and milk together until thick. Fold in Cool Whip.
In a 13 x 9 pan, place a single layer of Graham Crackers on the bottom. Spread 1/2 of the pudding mixture on top of the Graham Crackers. Put another layer of Graham Crackers over the Pudding Mixture. Pour the remaining pudding mixture over the Graham Crackers. Put another layer of Graham Crackers over the top.
3 - Whole Chickens
2 - Boston Butts, appx. 5 lbs. each
1 lb. - Ground Chuck
3 Gal. or #10 can - Diced Tomatoes
1-1/2 Gal. - Whole Kernal Corn White &
1/2 Cup - Apple Cider Vinager
2 to 3 Vidalia Onions chopped (Optional)
Worcestershire Sauce - To Taste
Cayene Pepper - To Taste
Salt - To Taste
Black Pepper - To Taste
Place all meat whole in large stock pot and completely cover with water. Bring meat to a boil on high then turn down to a simmer for appx. 2 hours or until meat is done.
Note: The lower the heat and the longer it cooks the better.
Once the meat is done, strain the stock and set it aside for use later. Let the meat cool and once the meat has cooled enough to handle, de-bone it. Run all meat corn and tomatoes through a grinder twice. Once the grinding has been completed combine the ingredients back into the pot including the apple cider vinager. Add the reserved stock as required for the consistency wanted. Add Worcestershire sauce, salt, black pepper and cayene pepper to taste. Mixture should then be stirred constantly on very low heat for appx. 1 hour prior to serving.
Aunt Mott and Uncle Curtis' Pickled Onion's and Cucumbers
1 gallon of sliced cucumbers
7 large onions sliced
5 cups of sugar
3 cups of vinegar
2 cups of water
1 1/2 teaspoon of Tumeric
1 1/2 teaspoon of Mustard seed
1 teaspoon of celery seed
Set aside onions and cucumbers, while mixing all other ingredients. Bring to a boil, and then add onions and cucumbers, boil only for another 1-2 minutes and then pull.
The longer you boil the onions and cucumbers, the mushier they'll get. I like them to have a snap to them, so we don't boil them that long.
Put in clean quart-sized jars and turn upside down for about 5 minutes, turn over and count the lids popping.
Baked Beans with a Kick
Fry up 1lb of bacon, drain and sit aside.
Fry up 1lb of ground beef or deer drain and sit aside. While browning the beef, add onion/garlic salt to taste, and black pepper.
In just a tad of left over grease, sautee' up one diced onion and one diced bell pepper.
Add bacon and beef, and stir in one large can of crushed pineapple -- drained.
Add 1 large can of Bush's Baked Beans.
To taste, add Hot sauce of your choice.
1-2 tablespoons of brown sugar.
1-2 circles around the pan with some cane syrup.
If you like it hot, like I do, add a dash or two of cheyenne pepper.
24 Medium Mushrooms
2 Tablespoons Butter
1 Tablespoon Minced Onion
1/2 Cup Herb-Seasoned Stuffing Mix
1/4 Cup Chopped Almonds
4 Strips Fried Bacon, Drained and Crumbled
1/4 Teaspoon Salt
Chicken Broth (enough to moisten)
Wash and dry mushrooms. Remove and chop stems.Heat butter and add mushroom stems and onion to butter, saute until tender. Combine stuffing mix, almonds, bacon and salt. Stir in enough chicken broth to moisten. Fill mushroom caps. Place in shallow baking dish. Bake in pre-heated 350 degree oven for 8-10 minutes or until heated through.
1 pack deer cube steak
1 onion (any kind) cut into slivers about 1.5" long and .25-.5"wide
1 bellpepper (any kind) cut into slivers about 1.5" long and .25-.5"wide
1 box of cream cheese
1 pack of bacon
Jack Daniels mesquite or other favorite marinade
Night or morning before
Marinate the deer cube steak in your favorite marinade.
Heat up your grill to medium high. Lay out 2 cutting boards or 1 big one. This will be your assembly line. Cut the strips of bacon in half and put at one end of the board. Take 1 strip of bacon and lay 1 strip of cube steak lengthwise on the bacon. Stack a piece of cream cheese about the size of half your thumb on top of the cube steak. Press one sliver of onion on top of the cream cheese and one sliver of bellpepper on top of the onion. Roll this up in the cube steak then roll the strip of bacon around that and secure it with a toothpick (trying to get the toothpick through the onion and bellpepper also). Grill for 15-20 minutes, or until the meat is cooked through, turning often to try and keep the bacon from burning too much.