Thread: recipes

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