Real Buffalo Chicken Wings
Bear Steaks with Greek Seasonings
Sherried Dove
Dove Delight
Chicken Breasts Dijon
Egg Omlet Bake
Wieners in sour cream
Texas Hash Casserole
Pork braised with milk and onions
Corn pone pie
Mexican Deviled Eggs
This was passed along by Rosemarie Denis, "LaPort" from the genealogy chat room at WBS.net. ENJOY!
Bear Steaks with Greek Seasonings
4 servings
Trim all visible fat from the bear as it turns rancid rapidly.
Whisk the other ingredients together until emulsified. Use the
Do not try making a gravy from the marinade as it will usually have
Jim Weller
Sherried Dove
4 servings
From the MM database of Judi M. Phelps.
Dove Delight
4 servings
Shared and MM by Judi M. Phelps
Chicken Breasts Dijon
6 small chicken breast halves (about 3 pounds) skinned and boned
Heat oven to 400�. Remove excess fat from chicken. Place chicken,
Michele Kellner
SAUCES
Teriyaki Sauce(Da best)
3 tablespoons Oyster sauce
1/2 cup shoyu (Kikkoman or similar)
3-4 thumbs of ginger crushed/mashed into shoyu
1/3-1/2 cup sugar
3 drops Tabasco
1-2 capsful of vodka
3-4 stalks green onion minced
3 tablespoons sesame oil
1/4 teas. black pepper
Squeeze all above ingredients by hand to blend thoroughly.
Soak chicken 1hr. Steak 1 1/2" thick, soak 8 hrs. Grill.
Real Buffalo Chicken Wings
Ingredients: 2 bags of wings and wingettes
1 can of crisco
1 jar of red hot sauce
tabasco
butter
white vinegar
Thaw the wings and wingettes. Melt the crisco in a large
stew pot. When crisco is hot put a few handfuls of wings
and wingettes in the pot. Be careful with this, you do
not want the grease to splatter. Stir the wings occasionally.
While the wings are cooking make the sauce. Pour the entire
bottle of red hot sauce into a saucepan. Put as many drops
of Tabasco into the saucepan as you want, the more drops
the hotter it will be. Place about a tablespoon of butter
into the sauce and 1/2 teaspoon of the white vinegar. Heat
on medium heat until butter is melted. Sauce is ready. Put
a paper towel in a colander. Take the wings and wingettes out
of the crisco when they are golden brown. Strain in the
colander. Put the wings into a large bowl with a lid and
pour as much sauce as you want on top of them. Cover bowl
and shake. This will make enough wings for 4 people. Enjoy.
2 lb Bear steaks
1/2 c Olive oil
1/2 c Lemon juice
1 tb Garlic powder
1 ts Salt
1 ts Pepper
1 ts Combination of oregano,
-marjoram, rosemary and/
-or mint
emulsion to marinate the meat for 2-3 hours, refrigerated. Longer
marinading before cooking does not improve the meat as the remaining
bear fat will go rancid despite refrigeration. Grill, broil or saute
the steaks until WELL DONE. Bear should always be thoroughly cooked
as a trichinosis precaution. Serve immediately.
picked up a gamy taste from the bear meat.
12 Doves
6 tb Butter
3 tb Flour
2 c Chicken broth
1/2 c Sherry
Salt and pepper to taste
3 Strips bacon
Season dove with salt and pepper. Brown in heavy skillet in butter
and bacon. Place dove in a large baking dish. Add flour to butter
and stir well. Slowly add chicken broth, sherry, salt and pepper.
Blend well and pour over dove. Cover baking dish and bake at 350
degrees F. for 1 hour. Serve with wild rice and grits. Serves 6 to 8.
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12 Dove breasts
3/4 c Light oil
4 c Poultry stuffing
2 ts Dried parsley flakes
1 ts Paprika
1 ts Salt
2 ts Black pepper; freshly
Ground
1 ts Garlic; minced
1/4 ts Oregano
3/4 ts Ground French thyme
1/2 c Butter; melted
Preheat oven to 350 degrees F. Grease a large shallow casserole
dish. Wash dove breasts in cold water; dry thoroughly with paper
towels. Rub each dove with oil and salt lightly. Mix poultry
stuffing with seasonings and butter. Place a layer of the stuffing
in casserole dish; place dove breasts in casserole. Sprinkle
remaining stuffing on top of dove. Bake at 350 degrees F. for about
45 minutes. If casserole browns too rapidly, place foil over the
top. Yield: 6 servings.
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1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
freshly ground pepper
2 tablespoons mustard seed
meaty sides up, in rectangular pan 13x9x2 inches, sprayed with nonstick
cooking spray. Mix mustard, oil, and wine; brush over chicken.
Sprinkle with pepper and mustard seeds. Bake uncovered until chicken is
done, about 30 minutes. Makes 6 servings.
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Egg Omlet Bake
10 eggs
1 pint cottage cheese
1 lb jack cheese (grated)
1 7oz can diced green chilies
1/2 lb slice of ham (chopped)
1/2 cup bisquick mix
1/2 cup butter (melted)
Mix eggs well.
add bisquick mix and butter mix well.
add chilies and cottage cheese and ham mix
add jack cheese mix well
Pour into a 13x9x2 pan and bake at 350 for about 30-40 minutes
or until golden brown on top and center is set.
This goes good with a green salad and salsa.
This recipe can be halved.
Barbara Smith [email protected]
Wieners in sour cream
1 pound wieners really good ones the best you can find
1/2 cup finely chopped onion
4 tablesp butter
1/3 cup chili sauce
1 1/4 cup sour cream (commercial)
salt and pepper
1/4 cup chopped parsley
Cut wieners in half length-wise. Then cut each half into quarters. Fry the
onions in butter, then put in the wieners and chili sauce and heat through.
Stir in the sour cream and heat without boiling. Salt and pepper according to
your taste. Put this in a tureen or chafing dish and sprinkle with chopped
parsley. Serve on toast rounds, toasted english muffins, etc. They are good
plain, with no toast or muffin.
Texas Hash Casserole
Recipe By : Becky's Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : American Casseroles
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, lean
1 large onion -- chopped
1 large bell pepper -- chopped
28 ounces stewed tomatoes -- chopped
1/2 cup rice -- uncooked
1 1/2 teaspoons chili powder
pinch salt
pinch pepper
4 ounces cheddar cheese, lowfat -- shredded
Cook and drain hamburger. Heat all ingredients thoroughly except
cheddar. Place in casserole dish and top with cheddar; cover. Bake
at 350 for one hour.
Pork braised with milk and onions
3 pound boneless pork loin
salt and pepper
1 tablesp olive oil
12 small onions peeled
1 quart milk
1/4 cup heavy cream or half and half
Put salt and pepper on pork. Put oil in dutch oven and brown pork well on all
sides for about 10 minutes. Take the pork out and put on a dish. Put in the
onions and stir and brown them for about 5 minutes. Take out the fat from the
dutch oven. Put back the pork and then add the milk. Cover and bring to a
boil. Then turn down the heat and simmer for 1 hour, and turn the roast over
after 30 minutes. Take the lid off and simmer low for about 1 1/2 hours and
turn the roast every 1/2 hour. About 2 cups of the liquid should remain.
Preheat the oven to 425. Put roast on an oiled roasting pan and cook about 10
minutes until brown. While the pork browns in the oven strain the sauce and
throw away any solids. Put in the cream and heat to a simmer. Slice the pork
and spoon sauce over the pork.
This is really good with mashed potatoes.
Really good. Everybody will eat it all up.
Corn pone pie
3 tablesp veg oil
1 large onion chopped
1 pound ground beef
3 cloves garlic chopped
1 1/2 cup cooked pinto beans
2 cups stewed or canned tomatos
3 tablesp chili powder
1 1/2 diced jalapeno
salt
corn bread batter
To make corn bread batter
3/4 cup yellow cornmeal 1 cup flour 1/3 cup sugar
3 teasp baking powder
1/2 teasp salt
1 cup milk
1 egg beaten well
2 tablesp melted bacon fat or lard
Mix cornmeal, flour, sugar, baking powder, salt in a large bowl.
Then put in milk, egg, bacon fat, and mix really well.
Now, to make the corn pone pie preheat oven to 400
Heat oil in large skillet, add onion and cook until onion is soft. Add beef,
break into small pieces, and stir around to mix with onion. Cook until beef is
brown. Put in the garlic, pinto beans, tomatos, chili powder, jalapeno and mix
well. Put in as much salt as you like. Simmer for 45 minutes, stirring pretty
often. Then spread this mixture into a shallow 2 or 2 1/2 qt baking dish, and
spread the corn bread batter over the top. Bake for 20 minutes.
Serve with greens.
