Thread: recipes

For those of you who won't be able to enjoy these at camp:

Originally Posted by rugsrme

http://www.crappie.com/crappie/misso...gg-recipe.html

Originally Posted by cook

cooked up about 4 doz. of the ABT's yesterday-they were a big hit!I took the liberty of changing it a little,and I also cooked of some chorizo sausage and added to the mix.

Some people will be feeling it today!

Do you have a recipe for the chorizo or where do you buy?

Originally Posted by cook

cooked up about 4 doz. of the ABT's yesterday-they were a big hit!I took the liberty of changing it a little,and I also cooked of some chorizo sausage and added to the mix.

Some people will be feeling it today!

That's the way they are supposed to be, make them any way you like.

1 pound hamburger
1 onion, chopped
1 green pepper, chopped

Cook above, drain and place in a casserole dish. Add:

2 cans pork n' beans
1/2 cup Heinz chili sauce
1/4 cup BBQ sauce
3 Tablespoons brown sugar

Bake at 350 degrees for approximately 45 minutes.

Enjoy....

I serve at every BBQ and Fish Fry - one of my most requested recipes.

Dill Pickles
The following recipe is from my 80 year old grandma. She got this from a Missouri Farmers Association cookbook that she recieved as a wedding gift in 1950. It had been submitted by an old women from north missouri. These are easy to make and fit perfect with fried crappie. I know everyone thinks their grandma makes the best, but I'm telling you these are awesome.

Kosher Dill Pickles

Place the items below in a dry quart jar.

3 tsp Dill seed
1 tsp mustard seed
3-5 gloves of garlic depending on your taste
1 tbls of crushed red pepper flakes. More if you like them hot
1/8 tsp of Alum

Fresh 4-5 inch cucumbers work best. I cut them in half long ways or leave them whole. Place on top of dry ingredients.

In a large pot mix 1 quart of white vinegar, 2 quarts of water, and 3/4 cup of pickling salt. Heat your lids and flats in water. Bring brine to a boil and pour into jars. Put the lids and rings on then hot bath (place jars into a pot of hot water) at 190-200 degrees for 5-7 minutes. I use a large pot with about 3 inches of water for the hot bath process. One batch of brine will make 6-7 quarts.

I like to wait at least a week to 10 days before I start eating them.

Serve chilled

Corned Venison `
2 qt. –Water
3 ea. - Garlic cloves
3 TB – Sugar
3 ea. – Bay leaves
6 ea. – Peppercorns
2 TB – Pickling spice
¼ C. – Canning salt(Salt)
¼ C. – Tender Quick(Morton’s)
3 lb. – Venison(solid cuts deboned)

Directions
Bring all ingredients except venison to a boil, remove from heat and cool. Put mixture in 1- gallon freezer bag and add 3-lb. roast. Squeeze air from bag and seal. Refrigerate for 5-7 days, turning daily. When ready, remove and drain liquid, I rinse well as it can be a little to salty, then cook in fresh water with a tbs of pickling spice. Cook like you would normally cook corned beef. I either boil it, or put in a crock pot with veggies. It also can tend to be a little dry as there is no fat, I usually add a chunk of beef fat when cooking. You can also freeze for later use, remove excess liquid before freezing.

justed tryed real good

take loin of the deer slice 3/4 in thick
beat while tenderixerhammer on 1 side
soak in otts original dressing over nite 24 hrs
[i put in gallon zip lock bag]
take a jalepeno slicesin middle roll and tuck with a tothe pick
put on bar b que grill and cook

just buy it,local wal-mart carries it..they have a lot of hispanic items...good stuff

We had a fish fry Saturday and I fried Mushpuppies. I modified the recipe and included a 4 1/4 oz can of chopped green chili peppers for 2 batches of mushpuppies. They were a big hit.

Crappie Chowder
24 Crappie Fillets
5 Medium Potatoes (cubed)
2 Medium Onions (chopped)
1 Carrot (chopped)
1 Celery Stick (chopped)
2 chicken Bouillon Cubes
3 Tablespoons Butter
4 Ounces Velveeta Cheese
4 Ounces Philadelphia Cream Cheese
1 Pint Half & Half
1 Pint Milk
2 Cups Water
1 teaspoon Salt
1 Teaspoon Pepper

Put potatoes, onions, carrot, celery, water, salt and pepper in a large pot. Cover pot and cook until vegetables are tender. Add crappie fillets and bouillon cubes and cover over medium heat until crappie flakes. Stir occasionally. When crappie flakes, add both cheeses and butter and cook on a low heat until they melt. Then, add Half & Half and milk. Cover and simmer on low heat for 10 to 15 minutes.