Other recipes in this category
  • Pickled Beets And Onions
    4 lb. (3 qt.) sm. beets
    3 med. onions sliced
    3 c. cider vinegar (5 to 6% acidity)
    2 c. water
    1 c. sugar
    1 c. packed light brown sugar
    2 sticks cinnamon (no powder)
    2 tbsp. whole mixed pickling spice
    1 bay leaf
    2 tbsp. salt
    Prepare quart jars. Cut off all but 2 inches of beet tops. Wash beets and leave whole with roots attached. Cook beets in enough boiling water to cover until tender about 20 minutes drain. Quickly plunge beets into cold water slip off skins and remove root ends. Cut beef into 1/4 inch slices. Mix onions vinegar 2 cups water and the sugars. Tie cinnamon pickling spice and bay leaf in cheesecloth bag. Stir salt and spice bag into vinegar mixture. Heat to boiling reduce heat. Cover and simmer 5 minutes. Remove spice bag. Divide beet slices among hot jars. Pour boiling syrup to within 1/2 inch of tops of jars seal. Process in boiling water bath 30 minutes. 3 quarts.
  • Cherry Rhubarb Jam
    5 c. rhubarb finely cut
    1 c. water
    5 c. sugar
    1 (21 oz.) can cherry pie filling
    6 oz. cherry Jello (can use sugar
    free Jello)
    Cook rhubarb in water until tender. Add sugar stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.
  • Smoked Deer - Real Tender Dry Meat
    1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3 x 6 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3 x 6 pit (see diagram). C. Cover sides of pit with 3 x 8 metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 The General
  • Pheasant And Kraut
    4 pheasants cut in serving pieces
    Butter
    4 lbs. sauerkraut
    3 tsp. freshly ground pepper
    2 tsp. caraway seed
    1/2 lb. salt pork cut in 1/4 inch
    pieces
    1 qt. or more of dry white wine
    1 lb. Italian sausage cut into 1
    inch pieces
    Saute pheasant pieces in butter until well browned. Drain kraut and put in a large pot. Add pepper caraway seed and salt pork. Add wine simmer 1 hour. Add pheasant pieces making sure they are well buried. Simmer covered 1 to 1 1/2 hours adding more wine if necessary. Add sausage. Simmer until pheasant is tender 1/2 to 1 hour. Serves 6-8.
  • Green Peppers Stuffed With Venison
    6 green peppers
    6 mushrooms wipes & coarsely chopped
    5 tsp. bacon drippings
    1/8 tsp. pepper
    2 1/2 c. diced left over cooked
    venison
    2 scallions washed & sliced thin
    1 tsp. salt
    Wash green peppers core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in electric oven at 350 degrees for 45 minutes. Serves 6.