Wright's Korean Venison

Ingredients


3 lb Venison meat – (any cut); -sliced as thinly as possible
1 c Soy sauce
1/2 c Sesame oil
1/4 c Hot water
4 ts Sugar
1/4 c Sake or vermouth
1 ts Hot oil
1 ts Red pepper flakes
1/3 ts Freshly-ground white pepper
4 Scallion stalks; chopped -thin
10 Garlic cloves; crushed or -chopped

=== DIPPING SAUCE ===
1/2 c Soy sauce
1/4 c Sesame oil
2 tb Sugar
1/8 c Sake or Vermouth
1/8 c Hot water
1 ts Red pepper flakes
2 Scallion stalks; chopped -thin
2 Garlic cloves; chopped thin

Instructions
Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or grill. Mix all dipping sauce together. Serve venison with two six-packs beer and dipping sauce. If it is too much sesame for your taste, halve the amount of sesame oil, and use canola oil in its place.

Carol's Crock Pot Chili

This is a highly adjustable recipe.
Pour 1 jar of chunky ragu or prego spagetti sauce in a pot. Add one container of Jack Daniels BBQ sauce (i think i used the spicy or the smokehouse kind, depends on what flavor you're shooting for). add 2 cans (20 oz each) of red kidney beans buy a couple of the make your own chili packets in the grocery store in the spice & packet aisle - add them to the pot. add two cans of tomato paste (less if you don't like it thick). add a couple of pounds of slightly browned lean meat. I used venison, turkey or chicken, but beef is fine too. I used to set it up at night say 9 at night, and cook on low til the next morning. Take a serving or two for lunch. The rest I would freeze in lunchsize bowls for some other time. This makes a lot, you could probably half the recipe and still have a lot to eat.

Cocktail Party Meatballs

Ingredients

SAUCE
3 cups catsup
2 cups water
1 cup cider vinegar
1/2 cup light brown sugar
1/4 cup onion, chopped
3 Tbsp. Worcestershire sauce
2 Tbsp. salt (or to taste)
4 tsp. dry mustard
1 tsp. fresh ground black pepper
12 drops Tabasco sauce

MEATBALLS
3 pounds ground pork*
3 c. fine dried bread crumbs
1 Tbsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. horseradish
8 eggs, beaten
12 drops tabasco sauce
6 Tbsp. minced onion

Instructions
To make the sauce, bring all the ingredients to a boil in a sauce pan, then simmer for 1/2 hr.

To make the meat balls, combine beef, bread crumbs, salt and pepper together in a large bowl. In a small bowl combine horseradish, eggs, tabasco and onion and mix well. Add to the meat mixture and blend well. Roll the mixture into bite size balls, approx. 250 of them. Brown the meatballs in a large fry pan, drain and transfer to 2 large baking dishes and pour the sauce over them. Simmer in the oven for 2-2 1/2 hours. Serve hot on chafing dish. These may be made the day before and reheated or frozen with the sauce on.

Notes
* other ground meats may be used, turkey or beef, or a mixture.

Lemon Thyme Cornmeal Crusted Chicken

If you use fresh herbs, the presentation here is elegant enough for company. I usually serve this with basmati rice and hollandaise sauce.

Ingredients

1/2 cup milk

1 tablespoon lemon juice

1 pound thinly sliced chicken breast cutlets

1/4 cup cornmeal

1/4 cup flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Lemon wedges and fresh thyme sprigs, for garnish

Instructions
In a shallow dish, combine milk and lemon juice. Add chicken, turning to coat completely. In another shallow dish, combine cornmeal, flour, thyme, salt, and pepper. (for more citrus flavor add a little orange peel)

Dredge chicken in cornmeal, patting coating onto chicken with your hands until fully coated..

In a large frying pan/heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.

Serve chicken garnished with lemon wedges and thyme sprigs. For a vegetable, try steamed broccoli or aspargus, both which are lovely with hollandaise sauce.

Missus Fanny Farmer’s French style Bread receipt

2 + 2/3 tsp yeast (1 pkg)

2  ½ cups warm water

1 Tblsp salt

6 ½ - 7 ½ flour

2 Tblsp cornmeal ( for tins)

Dissolve yeast in warm water . add salt & 5 cups of flour. Add flour as needed, then knead for 5 minutes til elastic. Let rise. Punch down once doubled. Divide & shape into tins which have been greased & sprinkled with Cornmeal. Let rise. Bake  at 450 degrees for 15 minutes, then bake at 375 for 30 minutes. Mist with water every 15 minutes for crusty bread (makes steam)

Beer Bread

12 Ounces of beer, any variety except non-alcohol

2 Tablespoons of something really sweet (sugar, honey, fruit juice concentrate, etc.)

3 Cups of self-rising flour

   (For every cup of flour, use 1 ½ tsp baking powder and ½ tsp salt to make it self rising)

Mix the ingredients together. Pour the batter into a lightly greased, pre-heated loaf pan and bake at 400° for 50 minutes (maybe more depending on your oven). The recipe makes one loaf of bread suitable for 2-3 people. If plan for more servings, adjust the ingredients proportionately. This bread tastes best fresh from the oven but is also quite good cold. It will be a rather dense bread with a texture more like muffins or corn bread. I highly recommend using a strong porter or stout (like Guinness or Murphy’s) for the beer and honey as your sweetener.

I've also done this recipe in the fire at 18th century encampments. For that purpose the only really questionable ingredient in the recipe above is the self-rising flour. Self-rising simply means that the flour already has baking powder mixed with it.

 In the period, potash, a.k.a. pearlash (a kind of salt made from refined wood ash) was used to aid the rising process. Baking soda is the modern equivalent of potash, and baking powder is essentially baking soda with some compound starches added as a souring agent.

 In other words, baking powder provides basically the same function as the salt or wood ash by-products but is easier to come by today. Baking powder was first discovered in the late 1700s, but didn’t come into widespread use until around the 1830s

Almost a Mounds Bar

1 lb. coconut
1/4 lb. butter, melted
2 lb. powdered sugar
1 can sweetened milk ( I use Eagle Brand)
12 oz. bag chocolate chips
1 block paraffin (this makes it easier, although you can use less if you'd like)


Mix together coconut, butter, powdered sugar, nuts, and milk. Shape into balls. Refrigerate overnight.
Melt chocolate with paraffin in double boiler.
With toothpick or fork, dip each refrigerated ball.
Place on wax paper and let dry.

Lemon Bread

1/4 c. shortening        2 eggs

1 c. sugar                   1/2 c. milk
1 grated lemon rind    1 1/2 c. sifted flour
1/2 tsp. salt                1 tsp. baking powder

Sift dry ingredients. Cream shortening with sugar. Add eggs and lemon rind. Alternately add dry ingredients to shortening mixture with the milk. Beat well, then pour batter into greased and floured loaf pan. Bake in 350 degree oven for 45 minutes. While hot, pour juice of lemon and 1/4 cup of sugar that has been stirred together, over the hot bread. Cool before removing from pan.

Black Bottom Cupcakes

Black Bottom Cupcakes

8 oz of cream cheese
1 1/2 c flour
1 egg
1 c. sugar
1/8 tsp salt
1/4 c. cocoa
1/3 c. sugar
1/2 tsp salt
6 oz pkg chocolate chips
1 tsp baking soda

In one bowl combine cream cheese, egg, 1/8 tsp salt, 1/3 c sugar. beat well, then stir inchocolate chips.

In second bowl, combine the flour, remaining sugar and salt, cocoa and baking soda.

Add to second bowl: 1 c cold water, 1 Tbsp vinegar, 1/3 c. oil, 1 tsp vanilla.

Beat well.  Fill muffin cups 1/3 c with cocoa mixture; top with heaping teaspoon of cream cheese mixture.
Bake 30 to 35 minutes at 350 degrees.

no frosting needed. Makes 24 small or 18 regular size cupcakes