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Cooking
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| HOT BROWNS 2 Tbs butter 1/4 C flour 2 C milk 1/2 teas Worcestershire 1/4 C sharp grated cheese 1/4 C Parmesan eight pieces bread turkey ham crumbled bacon sliced tomato Melt butter in sauce pan. Add flour and cook down. Add milk a little at a time. Stir in Worcestershire and cheeses. Toast bread. Place four in pan. Place turkey and ham on bread and top with other slices of toast. Pour cheese on top, sprinkle with bacon crumbs and slice of tomato. Bake in hot oven until it begins to brown. Serves four. SHRIMP SCAMPI 4 Tbs butter 2 Tbs olive oil 1 lb shrimp deveined boiled until pink and shelled 1 1/2 C sliced mushrooms 1 teas salt 1/4 teas pepper 1/4 teas oregano 1 Tbs parsley 1/4 teas garlic powder 1/4 C white wine Heat butter and oil in large skillet. Add all but wine and simmer for five minutes over moderate heat. Add wine and simmer five more minutes. Serves four. SEAFOOD NEWBURG 1/4 C butter 1/4 C flour 1/4 teas pepper 2 C milk 2 egg yolks, beaten 2 C seafood 1 Tbs sherry Melt butter, add seasonings, cook while stirring until smooth. Remove from heat, gradually add milk. Bring to boil stirring constantly. Add hot sauce to eggs then back together. Just before serving add seafood and sherry. PORCUPINE MEATBALLS 1 lb hamburger 1/2 C rice 1 teas salt 1 teas pepper minced onion tomato soup Mix all together and make 1" balls. Heat soup in pressure cooker. Drop balls in cooker and cook 10 minutes. CHICKEN KIEV 6 chicken breasts flattened to 1/4" Sprinkle 1 teas garlic powder on one side of breast, dried chives, salt & pepper on other. Place pat of butter in center and roll up. Place in medium sprayed muffin tin seam side down and sprinkle bread crumbs on top. Bake at 350 for 30 minutes. COQUILLE ST. JACQUES 1 - 1 1/2 lb fresh scallops dredge in seasoned flour and saute in 4 Tbs melted butter. After scallops are light brown remove from skillet, placing in small buttered casserole dish. Add to pan 2 more Tbs butter and 3 Tbs flour. Slowly add 1 C milk and 1/3 C light cream, 1/2 teas salt, 1/2 teas Worcestershire, 1 Tbs dry sherry, 1/2 teas lemon juice. When thick add a little sauce to beaten egg yolk, then add back to the rest of the sauce. Cook gently a few minutes then pour over scallops in dish. Sprinkle Parmesan cheese, paprika and dollops of butter on top. Bake at 400 for 15-20 minutes. HEATHER'S HOT AND SPICY VENISON SOUP Thinly slice medium sized venison roast into fork sized pieces 1/8" thick. Place in large kettle or crock pot and quickly brown in small amount of oil, stirring constantly. Add two bouillon cubes, one pint canned tomatoes, three handfuls frozen corn or one can corn drained, two or three sliced potatoes, water to about 3" of top of crock pot and Konrico Brand Creole Seasoning to taste (approx. 2-3 tablespoons). Let simmer on low until potatoes are tender, about 1/2 hour. Serve with Italian Bread and salad. VENISON STEW This recipe works best with a pressure cooker. Use enough meat as would make a good sized whitetail roast but can use tougher cuts from legs if pressure cooking. Cut into chunks 2x2" or thereabouts. Brown in bacon grease or oil in pressure cooker. Add two cubes beef bouillon, two large cloves squished garlic, small diced onion, about 1/2 cup catsup, about 1 tablespoon Italian Seasoning, large cubes of potato and large chunks of carrots. Cover with water leaving enough room at top of cooker (2-3"). Seal and cook 14 minutes from time shaker starts to make noise. If using crock pot cook until tender. Immediately run pressure cooker under cold water until pressure drops. Remove lid and scoop meat, potatoes and carrots into big bowl. Replace gravy on burner. Place 3 heaping forkfuls of corn starch into 1/2 cup cold water and stir. Add to hot gravy and stir until thickened. Pour over meat and veggies and serve. VENISON JERKY It is recommended to freeze venison prior to making jerky,then thaw slightly before slicing. Slice venison against the grain in thin (1/8") slices. Layer slices of venison, sprinkling of brown sugar, coarse ground black pepper, ground coriander and coarse salt in container. Continue until done, ending with seasonings. Pour mixture of 1/2 water and 1/2 distilled white vinegar until barely covered. Refrigerate and marinade three days, pouring off liquid so that it remains barely covered. Place on trays on very low oven and leave oven door open a crack while dehydrating until leathery or use other drying methods. Seal tightly and refrigerate until use. DEBBIE ROSSOW'S GRILLED DOVE 12 - 24 dove breasts (with or without breast plate) 1 - 2 pounds bacon thin sliced 2 - 4 green peppers 2 - 4 red peppers 1 - 3 banana peppers 2 - 4 jalapeno peppers 1 - 3 cayenne peppers (all peppers are fresh from garden) 1 onion 2 - 3 garlic cloves ground pepper to taste. Clean dove breasts thoroughly under running cold water, place in bowl of salted water and let stand for 15 - 20 minutes. Then remove from bowl and place in ziplock bag with black pepper sprinkled on them. Put in the refrig over night or while you are preparing the peppers. In a food processor mince up all peppers, onion and garlic together, add ground black pepper to taste. Let stand for 15 minutes. When ready to prepare for grill, prepare shallow baking pan large enough to hold all breasts on skewers. Spray pan with PAM so that they will not stick while cooking. Place each dove breast meat side down on 2 strips of crisscross bacon, put a teaspoon full of minced peppers in the center and wrap in the bacon strips then place on skewer. When all dove breasts are wrapped and skewered, place on preheated bar-b-que rack 8 -10 inches from coals. Cook approximately 45 - 60 minutes. When done the bacon should be crispy. BEEF TONGUE 1/2 lemon sliced 1 onion or 2 teas onion salt 2 bayleaves 2 Tbs cumin 2 tsp salt crushed pepper 4 cloves 2 tbs vinegar Scrub tongue under warm water. Put all ing. in pot of boiling water. Cover and simmer for 3-4 hours for slicing Cook all night for shredded tongue.Let cool in broth, peel andtrim gristle at base. With broth make soup. Add boullion veggies, beans tomato barley, garlic NORA'S SPAGETTI SAUCE 28 oz stewed tomato small can tomato paste 14 oz can tomato sauce 1 lb ground chuck 8 fresh shrooms chopped 2 cloves garlic minced 1 small onion chopped 1 teas salt 1 teas garlic salt 1/4 teas each thyme, basil, marjorum, rosemary, oregano 1 bayleaf 1 teas salt 1/2 teas pepper Brown chuck, drain. Saute onion and garlic. Squish tomatoes and put all in pot. Cook on low 2 1/2 hours Add 1 tsp cumin and chili powder to taste for chili. http://maxpages.com/maxpage.cgi/kentuckyharrod Back to Home |
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