Foods Recipes

3-4 lb venison chuck roast

2 Sliced onions

2 Bay leaves

12 Peppercorns

12 Juniper berries (if desired)

6 Whole cloves

1 1/2 c Red wine vinegar

1 c Boiling water

2 ts Salt

2 tb Shortening

12 Gingersnaps, crushed (3/4c)

2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning. Remove venison from marinade and reserve the marinade. Cook venison in the shortening in a heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hrs. (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm. Strain and measure liquid in skillet. Add enough water to liquid to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison with onions and gravy. Baked potatoes and Citrus salad are serve withs....

3 lb Venison, round steak

1/2 c Flour, for dredging

1/2 ts Salt, for dredging

1 ts Dry mustard

1/2 ts Black pepper, for dredging

1 tb Bacon grease

1 sl Bacon, fry crisp & crumble

1 cn Stewed tomatoes

1 md Onion, chopped fine

1 lg Carrot, chopped fine

12 oz Beer, dark beer is best

1 tb Worcestershire sauce

1/2 ts Marjoram, or thyme

2 c Beef bouillon

1 tb Brown sugar

Salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Posted to Digest eat-lf.v096.n311

Recipe by: Outdoors Recipe Page (modified)

From: "Deborah Kirwan" <dkkirwan@creighton.edu>

Date: Mon, 8 Dec 1997 09:13:45 +0000

1 md Green pepper, chopped

1 md Zucchini, cubed

1 sm Onion, diced

8 oz Fresh mushrooms, sliced

2/3 c Grated parmesan cheese

1 lg Jar spaghetti sauce

1/4 c Sliced olives

1 t Oregano

1 t Garlic salt

16 oz Pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med. Pour over cooked noodles.

1 Onion, chopped

1/2 Green pepper, diced

2 Ribs Celery, diced

1 Clove garlic, minced

1 lb Okra, sliced, fresh, frozen

1 lb Tomatoes, fresh, or canned

2 c Corn, fresh, frozen, canned

1 ts Vegetable Bouillon granules

1/2 c White Grape Juice

1/2 c Water

1/4 ts Tabasco sauce

1/4 ts Paprika

2 tb Fresh chopped parsley

1 tb Basil or Rosemary, minced

Vegetable coating spray Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring

occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice

in Houston

1/2 cup Flour

1/2 teaspoon Salt

1/2 teaspoon Mace -- ground

1/4 teaspoon Pepper

2 pounds Veal -- 1" cubes

2 tablespoons Vegetable oil

2 cans Beef broth (10 1/2 oz each)

4 medium Potatoes -- cubed

1 medium onion -- chopped

1/2 pound fresh mushrooms -- halved

8 ounces sour cream

In a plastic bag or shallow pan, combine flour, salt, mace and pepper. Coat veal cubes with flour mixture. Heat in oil in slow cooker or skillet on top of range over medium heat. Add veal cubes and brown. Transfer to heating unit or to slow cooker. Add all remaining ingredients, except sour cream, to slow cooker. Stir to combine. Cover and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours...OR at high or setting #5 in West Bend for 3 - 4 hours until meat and vegetables are tender. Just before serving, stir in sour cream. Source: West Bend Slow Cooking for Fast Meals