Other recipes in this category
  • Grouse Or Pheasant Stoup
    2 pheasants or 2 big sage sharptail
    or blue grouse or 3 ruffled grouse or partridge
    2 cans Campbell s chicken rice soup
    3 lg. carrots chopped
    3 stalks celery chopped
    1/2 lg. onion chopped
    1 or 2 bouillon cubes
    2 qt. water
    2/3 c. rice (dry regular)
    Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then soup and bouillon cubes. Simmer 1 hour. Add rice and let simmer another 1/2 hour. Consistency turns out somewhere between a soup and a stew. If it is too thick add more water. Salt and pepper to taste. Tastes even better after refrigeration overnight
  • Marinade (Meat)
    1/2 c. tomato catsup
    3 tbsp. A-1 Sauce
    2 tbsp. brown sugar
    2 tbsp. vinegar
    2 tbsp. oil
    1/4 c. water
    1 tsp. salt
    Combine ingredients and bring to a boil. Use sauce for basting.
  • Pork And Beans
    3 qt. dry pinto beans
    1/3 c. catsup
    1 tsp. salt
    2 tbsp. brown sugar
    Bacon cut into sm. pieces (optional)
    Onion dried or fresh chopped
    (optional)
    Soak beans overnight. Drain water. Cover beans with fresh water and bring to boil. Simmer while preparing jars and sauce. To each quart jar add the catsup salt sugar bacon and onion. Fill jars 2/3 full of beans. Stir or shake beans and sauce ingredients together in each jar. Fill each jar with remaining hot liquid beans were cooked in leaving 1-inch headspace. Wipe rims well and adjust lids and rings. Process at 10 pound pressure for 60 minutes at sea level. Change pressure as needed for higher altitudes.
  • Wild Rice
    1 c. wild rice
    4 c. water
    2 cubes chicken or beef bouillon
    1/2 tsp. salt
    Boil and simmer 1 1/2 to 2 hours. Stir. Add 1 can cut up mushrooms
    1 can mushroom soup
    Season salt and pepper. Heat and serve.
  • Marinade (Meat)
    1/2 c. red sweet wine
    1 tsp. Worcestershire sauce
    1 garlic clove or 2 tsp. garlic juice
    1 tbsp. vinegar
    1/4 c. tomato catsup
    1 tbsp. sugar
    1/2 tsp. salt
    Combine ingredients. Boil. Cool. Marinate meat in sauce.