Deer Meat

Ingredients

• Servings: 6
• 1 1/2 pounds venison (deer meat)
• 2 onions, chopped
• 4 cups fresh mushrooms, sliced
• 3 tablespoons butter
• 1 clove garlic, minced
• 1 (6 ounce) can tomato paste
• 1 teaspoon all-purpose flour
• 1 cup sour cream
• 1 teaspoon salt
• 1 pinch mustard powder
• 1/8 teaspoon dried parsley

Recipe

• heat butter or margarine in a large skillet over medium heat. add onions and saute until translucent; then add meat and saute until browned.
• when meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. stir together, reduce heat to low and let simmer for 20 to 30 minutes. the longer it simmers, the more tender the meat will be. enjoy!

Daddy's Sloppy Soup

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 small onion, diced
• 3 pounds chicken drumsticks
• 1/4 cup uncooked barley
• 1/4 cup uncooked elbow macaroni
• 1 (20 ounce) package frozen cauliflower and broccoli
• 1 (10 ounce) package frozen corn
• 2 (28 ounce) cans whole peeled tomatoes
• 2 (28 ounce) cans tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 55 mins


• melt the butter in a large pot over medium heat. stir in the onion, and cook until browned. place the chicken in the pot, and cover with water. bring to a boil, and cook 45 minutes, until the chicken is cooked and meat is easily removed from the bone.
• remove the chicken legs from the stock, and debone. skim stock, and return meat to the pot.
• mix the barley and macaroni into the pot. stir in the cauliflower and broccoli, corn, tomatoes, and tomato sauce. continue to cook, stirring occasionally, 30 minutes, or until barley is done.

Daddy's Sloppy Soup

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 small onion, diced
• 3 pounds chicken drumsticks
• 1/4 cup uncooked barley
• 1/4 cup uncooked elbow macaroni
• 1 (20 ounce) package frozen cauliflower and broccoli
• 1 (10 ounce) package frozen corn
• 2 (28 ounce) cans whole peeled tomatoes
• 2 (28 ounce) cans tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 55 mins


• melt the butter in a large pot over medium heat. stir in the onion, and cook until browned. place the chicken in the pot, and cover with water. bring to a boil, and cook 45 minutes, until the chicken is cooked and meat is easily removed from the bone.
• remove the chicken legs from the stock, and debone. skim stock, and return meat to the pot.
• mix the barley and macaroni into the pot. stir in the cauliflower and broccoli, corn, tomatoes, and tomato sauce. continue to cook, stirring occasionally, 30 minutes, or until barley is done.

Roasted Sweet Potato Corn Chowder

Ingredients

• Servings: 10
• 2 sweet potatoes, peeled and cubed
• 1 tablespoon corn oil
• salt and pepper to taste
• 1 (12 ounce) package frozen corn kernels, thawed
• 1 cup water
• 1 tablespoon corn oil
• 1 1/2 cups finely diced celery
• 1 cup diced red onion
• 1/4 cup shallot, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 potato, peeled and cubed
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c). place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. stir to coat the sweet potatoes in oil.
• roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. stir occasionally as they cook so the sweet potatoes cook evenly.
• meanwhile, measure out 1 cup of corn kernels and set aside. place the remaining corn into a blender, and puree with the water until smooth; set aside.
• heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. stir in the celery, onion, and shallot. cook and stir until the onion has softened, about 5 minutes. stir in the tomato paste and dried thyme leaves; cook 1 minute more. pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• once the potato is tender, remove and discard the bay leaf. stir in the whole corn kernels, sweet potato, and chopped parsley. return to a simmer and season to taste with salt and pepper before serving.

Honey-dijon Chicken With A Kick

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 tablespoon red pepper flakes
• 1/2 cup honey
• 1/4 cup dijon mustard

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a baking dish; sprinkle with red pepper flakes. mix honey and mustard in a small bowl and pour mixture over chicken. cover baking dish with aluminum foil.
• bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 minutes. an instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees f (70 degrees c).

Special Day Crab Mold

Ingredients

• Servings: 16
• 1 cup chopped celery
• 4 green onions, chopped
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (.25 ounce) envelope unflavored gelatin
• 3 tablespoons cold water
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 teaspoon worcestershire sauce, or to taste
• 1 dash hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 4 hrs 20 mins


• process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes.
• bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. remove from heat and cool until slightly warm. stir cream cheese and mayonnaise into soup mixture until smooth; stir worcestershire sauce and hot sauce into soup mixture.
• pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. pour into a 5-cup mold. chill in refrigerator until set, about 4 hours.

Huli Huli Chicken

Ingredients

• Servings: 8
• 2 (3 pound) chickens, each cut into 8 pieces
• 1 cup unsweetened pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/4 cup sherry
• 1 (2 inch) piece fresh ginger, crushed
• 3 cloves garlic, crushed
• 4 green onions, chopped
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 45 mins


• rinse chicken pieces and pat dry with paper towels. combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. refrigerate at least 4 hours to overnight.
• move an oven rack 6 inches from heat source and preheat oven to 425 degrees f (220 degrees c).
• remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. baste with remaining marinade after each turning. an instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees f (70 degrees c).