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TABLE OF CONTENTS
APPITIZERS SOUPS PANINIS PASTA BEEF PORK POULTRY SEAFOOD WILD GAME SIDES SAUCES AND DIPS
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DESERTS JERKY
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Jalapeno Poppers
INGERDIENTS:
30 jalapeno peppers 2 8 ounce packages cream cheese, soften to room temperature 12 ounces shredded Cheddar cheese 3 tablespoons bacon bits 1 cup milk 1 cup flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika 1/8 teaspoon chili powder 1/8 teaspoon garlic powder 1 cup seasoned bread crumbs 1 quart of oil for frying
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DIRECTIONS:
Slice jalapenos in half lengthwise. Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat. In a bowl combine cream cheese, bacon bits and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.
Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the flour, and then roll into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the bread crumbs something to hold onto.
Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. Dip pepper into the milk and the bread crumbs for the second time. Go ahead and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.
Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.
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Bourbon Glazed Cocktail Sausages
INGREDIENTS:
1 - 16 ounces package cocktail sausages 1/2 C apricot preserves 1/4 C maple syrup 1 TBS bourbon
DIRECTIONS:
In a crockpot combine all ingredients and mix thoroughly. Cover and cook on low for 4 hours. Serve immediately and keep warm for up to 1 hour.
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BLOOMING ONION
INGREDIENTS:
1/3 cup cornstarch 1 1/2 cups flour 2 teaspoons garlic, minced 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper 24 ounces beer 4 Vidalia onions
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SEASONED FLOUR:
2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper 1/4 teaspoon cayenne
DIPPING SAUCE:
1/2 cup mayonnaise 2 teaspoons ketchup 2 teaspoons creamed horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 dash black pepper 1 dash cayenne
DIRECTIONS:
For the seasoned flour combine flour, paprika, garlic powder, pepper and cayenne-mix well. Dipping sauce blend everything together well and let sit for 2 hours-refrigerated- or overnight. And for the batter mix cornstarch, flour and seasonings until well blended. Add beer and mix well. Cut about 3/4 inch off top of onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well). Dip in seasoned flour and gently shake to remove excess. Separate petals to coat thoroughly with batter. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with dipping sauce 7
VEGETABLE PIZZA
INGREDIENTS:
2 packages of Pillsbury crescent rolls 1 packet of dry ranch salad dressing seasoning 2 - 8 ounce containers of cream cheese (softened) 1 cup sour cream 1 cup chopped broccoli 1 cup chopped tomatoes 1 cup chopped onions (optional) 1 cup chopped cauliflower 1 cup shredded carrots 1 cup sliced black olives 1 cup shredded cheddar cheese 1 cup crumbled feta cheese
DIRECTIONS:
Preheat oven to 375 degrees Roll out crescent rolls onto a 9x13 inch baking sheet (pinch seams together to make one solid pizza base.
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Bake crescent crust for about 12 minutes or until light golden brown. Once crust is done remove from oven and let cool 15 minutes. In mixing bowl combine cream cheese, ranch seasoning and sour cream. Spread ranch mix generously over the cooled pizza crust going all the way to the edges of the crust. Top pizza with all of the chopped vegetables and finally the both cheeses. Chill for 1 hour, cut and serve.
TACO DIP AND TORTILLA CHIPS
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INGREDIENTS:
1 – 8 ounce container cream cheese 1 – 16 ounce container sour cream 1 ½ packets taco seasoning 1 cup taco sauce (you can use mild or hot to your liking) ¼ head of lettuce shredded 2-3 chopped tomatoes 1 cup sliced black olives 1 sliced chopped jalapenos (optional) 2 cups shredded cheddar cheese
DIRECTIONS:
Using an electric mixer combine cream cheese, sour cream, taco seasoning and taco sauce. Cover and refrigerate for about an hour to set. After dip sets, spread dip into the center of a serving platter. Top with lettuce, tomatoes, black olives, jalapenos and cheddar cheese. Surround dip with tortilla chips for dipping.
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HOT TACO BEEF DIP
INSTRUCTIONS:
1 Pound ground beef 1 packet taco seasoning 2 – 16 ounce blocks of Velveeta cheese 1 – 16 ounce jar of salsa (mild or hot your preference) 1 cup sour cream
DIRECTIONS: Brown ground beef, drain off grease and add taco seasoning according to package directions.
Combine ground beef, Velveeta cheese, salsa, and sour cream in a crockpot. Cook on low until cheese is melted and bubbling. Serve in crockpot on warm setting (to prevent cheese from re-setting) with tortilla chips. 11
GARLIC BUFFALO CHICKEN WINGS
INGREDIENTS:
5 Pounds of chicken wing sections ½ Cup butter plus two TBSP additional 3 Cups hot sauce (I use Frank’s Red Hot) 2 cloves garlic minced ¼ Cup Robusta Italian salad dressing ¼ Cup grated Parmesan cheese Oil for frying Celery and bleu cheese to serve with wings
DIRECTIONS: For Wings
Preheat oil to 375° Fry wings in batches 15 minutes per batch When done place on paper towels to remove excess grease.
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For Sauce
While wings are cooking prepare sauce Sauté garlic in the 2 TBSP butter until fragrant Add the hat sauce, Italian dressing, and ½ butter. Bring to a boil reduce heat and simmer 15 minutes. Remove from heat and stir in Parmesan cheese Once wings are cooked toss in sauce and serve with celery and bleu cheese dressing.
SPINACH AND ARTICHOKE DIP
INGREDIENTS:
6 ounces marinated artichoke hearts 6 ounces frozen spinach 1/3 cup mayonnaise ½ cup grated parmesan cheese 1/3 cup sour cream ½ teaspoon garlic powder 13
DIRECTIONS:
Preheat oven to 350° Drain and chop artichoke hearts Combine all ingredients and place in a baking dish. Bake until bubbling. Serve with tortilla chips
CROCKPOT TERIYAKI WINGS
INGREDIENTS:
3 pounds chicken wings 1 onion chopped 1 C soy sauce 1 C brown sugar 2 tsp. ground ginger 2 cloves garlic crushed 1/4 C dry sherry
DIRECTIONS:
Rinse chicken and patchy. Broil wings 4 inches from heat 10 minutes each side, or until browned. 14
Transfer into crockpot. Mix all remaining ingredients together and pour over chicken. Cook covered for 5 to 6 hours on low, or 2 to 3 hours on high. Stir once or twice during cooking to keep wings coated.
GAUCAMOLE
INGREDIENTS:
4 ripe Avocados, seeded and peeled 2 limes, juice only 2 medium tomatoes, chopped 1 medium white onion, chopped fine 2 cloves fresh garlic minced ¼ tsp. ground black pepper ½ tsp. salt 1 tsp. cumin ⅛ tsp. cayenne pepper Pinch sugar 1 serrano chile, chopped fine 1 bunch cilantro, chopped
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DIRECTIONS:
Place avocados in a bowl and mash with a fork. Immediately mix in remaining ingredients; serve immediately.
TOMATO BASIL SOUP
INGREDIENTS:
4 Cups chopped seeded peeled tomatoes (about 4 large) 4 Cups tomato juice 1/3 Cup fresh basil leaves 1 Cup milk ¼ teaspoon salt ¼ teaspoon cracked black pepper ½ Cup cream cheese, softened
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DIRECTIONS:
In a large sauce pan bring chopped tomato and juice to a boil. Reduce heat and simmer uncovered for 30 minutes. Place tomato mixture and basil in a blender or food processor and blend until smooth. Return mixture to pan and stir in milk, salt and pepper. Add cream cheese stirring well, and cook over medium heat until thick (about 5 minutes) Serve in soup bowls with additional basil for garnish (optional)
ZUPPA TOSCANA SOUP
INGREDIENTS:
1 pound Italian sausage (hot or mild) 2 large russet potatoes peeled, cut in half lengthwise, and then sliced ¼ inch thick. 1 large onion, chopped 2 (14.5-ounce) cans chicken broth 17
1 quart water 2 garlic cloves, minced 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can) Salt and pepper 2 cups chopped fresh kale or Swiss chard 1 cup heavy cream
DIRECTIONS:
Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices. Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.
LOADED POTATO SOUP
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INGREDIENTS:
4 (6-ounce) red potatoes 2 teaspoons olive oil 1/2 cup pre-chopped onion 1 1/4 cups fat-free, lower-sodium chicken broth 3 tablespoons all-purpose flour 2 cups 1% low-fat milk, divided 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 bacon slices, halved 1.5 ounces cheddar cheese, shredded (about 1/3 cup) 4 teaspoons thinly sliced green onions
DIRECTIONS:
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
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FRENCH ONION SOUP
INGREDIENTS:
2 teaspoons olive oil 4 cups thinly vertically sliced Walla Walla or other sweet onion 4 cups thinly vertically sliced red onion 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup dry white wine 8 cups beef broth 1/4 teaspoon chopped fresh thyme 8 (1-ounce) slices French bread, cut into 1-inch cubes 8 (1-ounce) slices Swiss cheese
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DIRECTIONS:
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
ROASTED CHICKEN NOODLE SOUP
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INGREDIENTS:
2 teaspoons olive oil 1 cup chopped onion 1 cup diced carrots 1 cup sliced celery 1 garlic clove, minced 1/4 cup all-purpose flour 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon poultry seasoning 6 cups chicken broth 4 cups diced peeled baking potato 1 teaspoon salt 2 cups diced leftover roasted chicken 1 cup evaporated skim milk 4 ounces (2 cups) uncooked wide egg noodles Fresh thyme (optional)
DIRECTIONS:
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired
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BEEF RAGOUT
INGREDIENTS:
1 ½ - 2 pounds beef stew meat cut into 1/2 in cubes ¼ C flour 2 tsp. Salt ¼ tsp. pepper ½ tsp. garlic powder ½ tsp. dry thyme 3 TBS oil 2 C water 8 ounces can tomato sauce 2 beef bouillon cubes 2 celery stalks cut into 1 inch chunks 2 medium onions quartered 1 bay leaf 6 carrots cut into 1 inch chunks 23
4 medium potatoes cut into 1 inch chunks 2 TBS flour ¼ C water 1 C frozen peas
DIRECTIONS:
Coat beef with flour and salt and pepper. In Dutch oven brown meat in oil. Stir in water, tomato sauce, bouillon cubes, celery, onion, bay leaf, garlic and thyme. Bring to a boil; reduce heat and simmer 1 1/2 hours. Remove bay leaf. Add carrots and potatoes. Simmer covered an additional 30 - 40 minutes until vegetables are tender. Mix flour and water and add to stew mixture. Stir in peas. Cook over medium heat until mixture thickens and boils, stirring frequently.
PESTO PANINI
INGREDIENTS:
1/4 cup packed fresh basil leaves 1/4 cup olive oil 24
4 cloves garlic, minced 2 tablespoons grated Romano cheese 1 teaspoon dried oregano 1 teaspoon ground black pepper 2 skinless, boneless chicken breast halves 2 tablespoons creamy Caesar salad dressing 6 (1/4 inch thick) slices Italian bread with sesame seeds (also known as Scali) 1/2 cup shredded iceberg lettuce 2 thin slices smoked mozzarella
DIRECTIONS:
Preheat an outdoor grill for medium heat; lightly oil the grate. Place basil, oil, garlic, Romano cheese, oregano, and pepper into a blender. Blend on high until smooth, adding additional oil if necessary, about 30 seconds. Grill chicken until juices run clear, about 5 minutes per side. Do not turn off grill. Spoon 1 tablespoon of Caesar dressing onto 2 slices of bread. Top each with lettuce, and an additional slice of bread. Spread the second slice of bread thickly with the pesto. Top each sandwich with a cooked chicken breast, a slice of smoked mozzarella, and the remaining bread. Grill sandwiches until the cheese is melted, and the bread is toasted, about 3 minutes per side.
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ITALIAN PANINI
INGREDIENTS:
1/2 cup finely chopped drained marinated pickled vegetables 1/4 cup finely chopped stuffed green olives 1 1/2 cups creamy Mozzarella shredded cheese 6 (4 inch) Italian bread buns, split 2 1/2 ounces sliced salami 4 1/4 ounces sliced deli Black Forest ham 1 tablespoon olive oil
DIRECTIONS:
Heat Panini grill. Combine vegetables and olives. Sprinkle 2 tablespoons cheese onto bottom half of each bun. Cover with meat, vegetable mixture, remaining cheese and tops of buns. Brush outsides of sandwiches with oil.
Grill 6 to 7 minutes or until cheese is melted and sandwiches are golden brown.
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TURKEY AND BACON WITH CHIPOLTE MAYONAISE PANANI
INGREDIENTS:
8 slices bacon 1 tablespoon butter 2 cloves garlic, minced 1/2 red onion, thinly sliced 3 cups fresh spinach leaves 1/2 cup reduced-fat mayonnaise 2 chipotle peppers in adobo sauce, minced 1 teaspoon adobo sauce from chipotle peppers 8 (4 inch) pieces focaccia bread 4 slices provolone cheese 1/2 pound sliced deli turkey meat
DIRECTIONS:
Preheat a Panini press. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper 27
towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more. While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches. Cook the sandwiches in the preheated Panini grill until crispy and golden brown, about 5 minutes
GRILLED TURKEY CUBAN PANINI
INGREDIENTS:
Non-stick cooking spray 1/2 pound roast turkey breast 2 cloves garlic, peeled, sliced 1 tablespoon canola oil 1 tablespoon ground cumin 2 teaspoons salt 1 teaspoon coarsely ground black pepper 28
2 loaves Cuban, French or Italian bread (15 inches long) 1/4 cup honey mustard 1/2 pound smoked ham 1/2 pound sliced Swiss cheese 12 sandwich-style dill pickle slices
DIRECTIONS:
Spray griddle with cooking spray. Preheat to medium Remove turkey from package. Combine cumin, salt and pepper. Sprinkle over turkey. Place turkey on griddle cook until heated thoroughly. Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Place sandwiches in Panini press. Grill 3 to 5 minutes, or until heated through. Serve sandwiches warm.
CHICKEN CORDON BLEU PANINI
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INGREDIENTS: For the chicken:
2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 1 large egg, beaten 1/2 cup plain breadcrumbs 2 tablespoons extra virgin olive oil
For the sandwich:
1/4 cup honey 1/4 cup Dijon mustard 1/2 stick butter, at room temperature 8 slices rustic white bread, sliced from a dense bakery loaf 4 ounces sliced ham 4 ounces Swiss cheese, sliced
DIRECTIONS: For the chicken:
Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg, and bread crumbs each in its own separate shallow bowl. In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs, and place it carefully in the skillet. Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel–lined plate to drain.
For the Panini:
Heat the Panini press to medium-high heat. Whisk together the honey and Dijon mustard in a small bowl.
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For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices. Close the sandwich with the other slice of bread, buttered side up. Grill two Panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
CHICKEN CAESAR PANINI
INGREDIENTS:
3 tablespoons lemon juice clove garlic, minced 1/3 cup shredded Parmesan, divided teaspoon Worcestershire sauce teaspoon mustard 1/4 teaspoon pepper 1/3 cup extra-virgin olive oil 3/4 pound shredded cooked chicken cups shredded romaine lettuce 31
16 ounce loaf unsliced country-style or focaccia bread
DIRECTIONS:
In blender, combine lemon juice, garlic, 3 tablespoons Parmesan, the Worcestershire sauce, mustard, and pepper until blended. With motor running, slowly pour in oil until well combined. In a large bowl, combine chicken and lettuce. Stir in 2 tablespoons dressing, mixing to coat well. Split bread in half horizontally. Scoop out inside of bread, leaving crust shell. Brush bread shells with remaining dressing, then sprinkle on the remaining Parmesan cheese. Place the chicken mixture on one shell of bread; top with other shell to create sandwich. Firmly press sandwich to seal. Heat a nonstick pan over medium-high heat. Spray top and bottom of sandwich with vegetable cooking spray. Place in pan, then put a cast-iron pan on top and push down (you can use any heavy pan, or cook the sandwich in a Panini maker). Cook 2 minutes. Remove heavy pan and carefully flip sandwich over. Cover again with heavy pan, and cook 2 minutes longer. Cut into 5 slices.
QUICK AND EASY ALFREDO
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INGREDIENTS:
1/2 cup butter 1 (8 ounce) package cream cheese 2 teaspoons garlic powder 2 cups milk 8 ounces grated Parmesan cheese 1/8 teaspoon ground black pepper 1 Pound Fettuccini Noodles
DIRECTIONS:
Boil water and cook Fettuccini noodles. While fettuccini is cooking, melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot fettuccini to serve. Garnish with fresh parsley (optional)
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SALISBURY STEAK
INGREDIENTS: MEAT MIXTURE: 1-1/2 pound Lean Ground Beef 1/2 cup Seasoned Breadcrumbs 2 teaspoons Dry Mustard 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base) 4 dashes Worcestershire Sauce 1 Tablespoon Ketchup Salt And Pepper
GRAVY: 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer) 1 cup sliced white mushrooms 2 cups Beef Broth 4 dashes Worcestershire (additional) 1 Tablespoon Ketchup (additional) 1 teaspoon Kitchen Bouquet (browning sauce) 34
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste Salt And Pepper, to taste More Broth If Needed For Thinning 1 Tablespoon Olive Oil, For Frying 1 Tablespoon Butter, For Frying
DIRECTIONS:
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a "steak" appearance. Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease. Reduce the heat to medium and add in the sliced onions and mushrooms. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce. Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor. Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.) **Add a sprinkle of salt and pepper and more broth if needed for thinning. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes. Serve topped with gravy, onions and mushrooms.
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MEL’S MEATLOAF
INGREDIENTS:
2 Pounds ground beef 2 carrots 2 celery sticks ½ medium onion 1 egg 2 cloves of garlic 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 – 1 ½ cups seasoned bread crumbs ½ cup condensed tomato soup ¾ cup ketchup
DIRECTIONS:
Preheat oven to 400° In a food processor combine onion, garlic, celery and carrots. Pulse until finely chopped. 36
In a bowl combine chopped vegetables and all remaining ingredients except ketchup. When adding bread crumbs add enough to make sure meat isn’t soupy. Kneed well with hands until all ingredients are combined thoroughly. Transfer into an oven safe casserole dish and form a loaf. Spread ketchup all over top of loaf. Cover and bake 30 minutes Remove lid and bake an additional 30 minutes.
CHICKEN & ANDOUILLE SAUSAGE JAMBALAYA
INGREDIENTS:
1 C Andouille sausage diced 1C chicken breast diced 1 TBS butter 1/2 C onion diced 1/2 C bell pepper diced 37
1/2 C celery diced 2 TBS garlic minced 1/4 C tomatoes sauce 1/4 C tomatoes diced 1 1/4 C chicken stock 3/4 C enriched long grain rice Basic jambalaya spice
JAMBALAYA SPICE INGREDIENTS:
2 bay leaves 1/2 tsp. Thyme 1/4 tsp. Sage 1 tsp. file powder 1/4 tsp. Mustard powder 1/2 tsp. Black pepper 1/2 tsp. While pepper 1/2 tsp. Cayenne pepper 1 tsp. Salt 1/2 tsp. onion powder 1/2 tsp. garlic powder
DIRECTIONS: Preheat oven to 350°. Melt butter, sauté the Andouille until slightly browned. Add 1/2 of the onion, bell pepper and celery, sauté until tender. Add tomato and cook about a minute, the add tomatoes sauce, and cook 1 minute more. Add garlic and rice and cook 1 minute. Add stock, jambalaya spice, other half of vegetables and raw chicken. Stir well and bake uncovered about 30 -40 minutes, until rice is cooked. Top with chopped parsley and sliced green onions and serve.
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PRESSURE COOKER ELK STEW
INGREDIENTS:
2 pounds elk (or any venison) meat cubed 3-4 potatoes cubed 3 large carrots peeled and roughly chopped 1 medium onion roughly chopped 2 celery stalks roughly chopped 1 tomato chopped 4-5 large white mushrooms sliced 3 cloves garlic minced 2-4 cups beef broth (enough to just cover stew ingredients) ¼ cup Balsamic vinegar 1 tsp sea salt 1 tsp ground black pepper 1 tsp thyme 1 tsp mustard powder 1 CUP FLOUR 3 TBS olive oil Shredded cheddar cheese (optional)
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MARINADE:
1 cup olive oil 2 TBS Balsamic Vinegar 2 TBS soy sauce 1 TBS Worcestershire sauce 2 cloves garlic minced 1 tsp salt 1 tsp mustard powder 1 tsp oregano 1 tsp thyme 1 tsp onion powder
DIRECTIONS: Combine all marinade ingredients and wisk together well. In a plastic bag or container combine marinade and meat. Marinate at least 4 hours.
After marinating is finished, heat olive oil in frying pan. Dredge the marinated elk meat in 1 cup of flour, and fry just a minute or so to lightly brown all sides.
Combine browned meat and all other ingredients except cheddar cheese in an electric pressure cooker.
Lock lid set pressure gage to airtight and set cook timer for 25 minutes. When finished allow the pressure to release naturally. The stew should be nice and thick like gravy. Serve with shredded cheddar on top (optional)
* If you do not have a pressure cooker you can cook in crockpot on low for 6-8 hours.
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