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"Ultimate Snacks to Great Meals"

Todays Quote:

"Let our Fathers and Grandfathers be valued for their Goodness, ourselves for our own."
Benjamin Franklin US author, diplomat, inventor, physicist, politician, & printer (1706 - 1790)


Logo Shop **Sports in the United States is an important part of American culture. The four most popular team sports are ones that developed in North America: baseball, American football, basketball and ice hockey. The major leagues of these sports, the National Football League (NFL), the Major League Baseball (MLB), the National Basketball Association (NBA) and the National Hockey League (NHL) enjoy massive media exposure and are considered the preeminent competitions in their respective sports in the world. Each of these leagues besides the NFL have teams that play in Canada, and all four are among the most lucrative sports leagues in the world. Soccer (association football) is less popular as a spectator sport in the United States than it is in many other countries, though it has wide amateur participation, particularly among youths.

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Party Mix:

Ingredients 6 Tblsp. Butter**, 4 tsp. Worcestershire**, 1 tsp. Season All or Garlic Salt**, 6 cups Chex cereal**, 3/4 cup Salted Peanuts**, 1 cup Pecans**, 2 cups Tid Bits**

Direction: Preheat oven to 200'. Melt butter in large pan. Add all other ingredients. Mix until coated with butter. Pour into large baking pan and put in the oven for 1 hour. Stir every 15 minutes. Apread on paper towel to cool. Can freeze ot pack in air tight containers. Or ENJOY!

Sweet and Sour Dipping Sauce

Ingredients: 1/3 cup white Vinegar** 1/4 cup Ketchup** 1Tblsp. Sesame Oil** 1/4 cup Sugar** 1Tblsp. Cornstarch** 3/4 Cup Water** 1/4 tsp. Garlic** Small amount of chopped Green Onion**, Green Pepper** Directions: Stir-fry vegetables in small amount of oil. Add sauce ingredients and cool until thickened. Good with dipping egg rolls.

Egg Rolls

Ingredients: 1 cup ground Pork**: 3 oz. (optional) Shrimp**, 2 cups fresh Bean Sprouts**, 2 cups shredded Cabbage**, 6 sliced green Onions** 2 cloves minced Garlic**, 1 tsp. Ginger**, 1 cup Fresh finely chopped Mushrooms** 1/4 cup Green Pepper* 1 package Egg Roll Wrappers** 3 Tblsp. (divided) Soy Sauce 1 1/2 tsp. (divided) Salt** 1/4 tsp. Pepper** 2 Tblsp. + 1 Tblsp. Cornstarch** 2 tsp. Sesame Oil** 1 tsp. Sugar** 1 tsp. cooking Sherry** Egg Whites**

Directions: Mix pork and (optional) Shrimp with 1 Tblsp. soy sauce, 1/2 tsp. salt ad 1 tsp. cornstarch. Set aside. In small amount of oil, stir-fry cabbage, sprouts and ginger. Remove. Stir-fry meat mixture. Remove. Stir-fry remainder of vegetables. Return meat and cooked vegetables to wok. Add following seasoning: in jar combine 1/2 to 1 cup water, 2 Tblsp. soy sauce, 1 tsp. salt, 1/4 tsp. pepper, 2 Tblsp. cornstarch, 2 tsp. sesame oil, 1 tsp. sugar, 1 tsp. sherry. SHAKE WELL. Heat through. Cool in refrigerator. Place 2 Tblsp. on each egg roll wrapper. Seal edges with egg whites. Deep fry at 375' about 2-3 minutes. Golden brown color, they are done.

Egg Salad Sandwiches

Ingredients: 6 to 8 Hard Boiled Eggs** (Bring eggs to a rolling boil for eight minutes; immediately place in cold water for half an hour. Ready to peel.) 1 tsp. grated Onion** 1/8 tsp. Black Pepper** Salt to Taste** 2/3 cup Mayonnaise (or more)** Sweet cubed pickles (optional)**

Directions: Mix all ingredients together. Keep in refrigerator.

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Great snack for any gathering

Taco Salad Dip

Ingredients: 1 lb. Hamburger** 1 can (8oz.) Tomato Sauce** 1/4 cup chopped Green Peppers** 2-3 drops Tabasco Sauce** 3/4 cup Sour Cream** 1/4 tsp. Chili Powder** shredded Lettuce** 1 can Refried Beans** 1 pkg. Taco Seasoning** 1/4 cup finely chopped Green Onion** 1 sm. clove of finely minced Garlic** 2 Tblsp. grated American Cheese** Shredded Cheddar Cheese**

Directions: Brown and drain hamburger. Add refried beans, tomato sauce, taco seasoning, onions, peppers, garlic and tabasco sauce. Cover and cook 3 minutes. In a bowl; combine the sour cream, cheese food and chili powder. Spread meat mixture on a cookie sheet (any shallow serving tray will do). Spread with sour cream mixture. Top with shredded lettuce to cover. Top with shredded cheddar cheese. Serve with corn chips or tortilla chips.

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Fish

Fish and seafood should be opaque or flake easily with a fork when done. Adjust cooking times as needed to fully cook fish to proper temperatures.


Baking Fish: Preheat the oven, prepare the marinade or coating, and then pop in the fish, being sure to check in on its progress from time to time to prevent overcooking.

Baked Walleye

Ingredients: 1 - 3 to 4 lbs walleye, thawed** 4 strips bacon** 1 medium onion, sliced** 1 lemon , sliced thin** 1 can tomatoes, desired type (stewed, diced, ect…) ** 1 garlic clove, minced or crushed** Salt and Pepper to taste** 2 Tbls water** 1 Tbls butter** 1 dash cayenne pepper**

Directions: 1. Preheat oven at 400 degree F. 2. Rub fish with salt and pepper and lay in a roaster on bacon strips. Add the water, cover tight and steam for 10 minutes. 3. Saute garlic, onion in the butter, add cayenne pepper and tomatoes and their juice. 4. Let come to a boil and pour over the fish. 5. Cover the fish with lemon slices and cook uncovered, 40 minutes. Note: This works best with whole fish. It can be used with fillets but they tend to come out a little dry.

Pickled Fish
Makes one gallon


Ingredients: One gallon of small pieces of FISH Brine: 1/2 cup pickling salt** to one quart of water. Cover with brine for 24 hours. **Next** Drain. Wash off Salt brine. Put in Colander and drain well...Then boil;

Ingredients: 4 cups vinegar**, 2 1/2 cups white sugar**, 1/4 cup pickling spices**, 2 cinnamon sticks** COOL...Then add 1 cup Silver Satin Wine**. Directions: Put the well drained fish into a gallon container, pour cooled pickling solution over fish...put thin sliced onions on top. Set aside for two days. Remove cinnamon sticks and enjoy!

Crab or Shrimp Appetizer

Ingredients: 8 oz. Sour Cream** 2 Tblsp. Worcestershire** Cocktail Sauce** 1/4 cup Mayonnaise** 2 tsp. Lemon Juice** 1/2 small onion** Shrimp or Crab meat**

Directions: Mix cream cheese, mayonnaise, worcestershire sauce, lemon juice and onion; then spread on serving plate. Pour 1/2 bottle of cocktail sauce over mixture on plate. Rinse and pat dry 2 cans of either shrimp or crab meat. Spread over cocktail sauce. Serve with crackers.

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Hunting Dates and Seasons
For more information try... http://www.agfc.com/hunting/Pages/Hunting Seasons All.aspx

Papaw is aiming to give you recipes that is over your limit!

Wild Game

**Many of the wild game tips are from,**The Encyclopedia of Country Living by Carla Emery**(for book; see above by the Taco salad dip recipe).**

Deer: If you want to eat some of the leanest and sweetest meat that has been created, then you might want to try deer meat. A lot of intellectuals out there might know it as venison. Deer meat is tasty alternative to beef. It is leaner than beef with a richer flavor. Important Tip ....when cooking with Venison/Deer Meat. To reduce the chance of “Gamey Flavor” you should remove all fat and silver skin from the meat prior to cooking it. Best Cooked Venison: Venison meat should be rare to medium-rare. Venison should not be cooked beyond the medium rare stage, Meat’s internal temperature should be 145 to 150 degrees F (63 to 65 degrees C). Anything beyond that will tend to toughen the meat.

Venison Jerky

Ingredients: 1 pound boneless venison roast** 4 tablespoons soy sauce** 4 tablespoons Worcestershire sauce** 2 tablespoons liquid smoke flavoring** 1 tablespoon ketchup** 1/4 teaspoon pepper** 1/4 teaspoon garlic powder** 1/4 teaspoon onion salt** 1/2 teaspoon salt**

Directions: 1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. 2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. 3. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Country Fried Venison Steak

Ingredients: 1 egg** 1 cup whole milk** 2 tablespoons tabasco sauce** 2 pounds 1/2 inch thick venison steaks** 1/2 cup cornmeal** 1/2 cup seasoned bread crumbs** 1 teaspoon cornstarch** 1 teaspoon baking soda** 1 teaspoon ground black pepper** 1 teaspoon garlic salt** 1 cup vegetable oil for frying** 1 onion, sliced** 1 cup whole milk**

Directions: 1. Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. 2. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish. 3. Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture. 4. Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison. 5. Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. 6. Pour off and discard the oil, remove the onions to a plate and set aside. 7. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. 8. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. 9. Pour the gravy over the venison steaks and top with the caramelized onions to serve.

Chicken Fried Pheasant

Ingredients: 1 cup milk** 1 1/2 tablespoons distilled white vinegar ** 2 pheasant breast halves, thinly sliced** 1 cup finely crushed saltine cracker crumbs** salt and pepper to taste**

1 cup canola oil for frying** Directions: 1. In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat. 2. Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.

Wild turkey:

Live in woods in parts of North America and are the largest game birds found in this part of the world. They spend their days foraging for food like acorns, seeds, small insects and wild berries. They spend their nights in low branches of trees. Wild turkeys are covered with dark feathers that help them blend in with their woodland homes. The bare skin on the throat and head of a turkey can change color from flat gray to striking shades of red, white, and blue when the bird becomes distressed or excited. Wild turkeys are fresh, firm, slightly gamey. Cooking a wild turkey is not so different from cooking a domestic turkey.

Wild Turkey -Deep-fried

Ingredients: 1 cup Italian salad dressing** 1/2 cup Lemon juice, fresh** 3 tbsp Onion juice** 3 tbsp Garlic juice** 2 tbsp Worcestershire sauce** 1 tbsp Liquid smoke** 1 1/3 oz Cayenne** 1/4 cup Salt** 1 Wild turkey, whole, dressed/cleaned** 2 1/2 gallons Peanut oil**

Directions: 1. Mix the first 8 ingredients except turkey to make a marinade. 2. Let stand overnight in refrigerator. 3. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 day. 4. Remove in time to bring to room temp before cooking. 5. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. TIP:Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.

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Duck: In the fall, ducks usually have fine- flavored meat, and any stuffing can be used with them. At other times of the year, they may be more strongly flavored and are improved by soaking the cleaned birds for 2-3 hours in fairly strong salted water to which 1 tsp. baking soda has been added. If ducks are being soaked for a 1 day or more they need to be kept refrigerated, after wiping them dry, put a few slices of onion in the body cavity for 12 to 24 hours, keep covered and refrigerated. This will help remove the excess gamey taste, and the onion is to be discarded before the ducks are cooked.

Stuffed Wild Duck

Makes 6 servings.

Ingredients: 2 young, plump wild ducks, cleaned** 2 small onions, chopped** 1 cup chopped apple, unpeeled** 1 1/3 cups water** 6 tbsp. melted shortening OR bacon drippings** 2/3 cup orange juice** 2/3 cup chopped celery** Salt and Pepper to taste** Parsley, grapes, apple wedges for garnishment (optional)**

Directions: 1. Rub cavity of each duck with 1 tsp. salt. 2. Combine celery, chopped apple, and onion; stuff into cavity of each duck. Close cavity with skewers. 3. Brown ducks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt. 4. Cover tightly; cook over low heat 45-60 minutes or until tender (time depends on age of duck). 5. Baste 2-3 times during cooking. Garnish with parsley, grapes, and apple wedges.

Goose : A just-shot snow goose typically weighs 5 1/2 to 6 pounds, with females being slightly smaller than males. When plucked and prepared for cooking, each bird will yield 3 to 3 1/2 pounds of meat for the table, enough to serve two or three hungry hunters. Giant Canadas average 11 to 12 pounds each, Interior Canadas 7 to 9, with smaller races of the bird running 3 to 6 pounds. White-fronted geese average 5 to 6 pounds. The yield of meat is about half the live weight. Wild geese, unlike their domestic cousins, have little body fat; the skin flavors the meat and keeps it moist during cooking. Most common cooking method is dry-heat, roasting. If the geese will be prepared using a moist-heat method of cooking, they can be skinned. When roasting, the recommended cooking time is 18 to 20 minutes per pound at 325 degrees.

Roast Goose with Baked Apple

Ingredients: 8 lb. goose** 8 c. bread crumbs** 2 onions, chopped** 2 tbls. fat/cooking oil** 2 tbls. sage** 2 tsp. salt** 1 dash pepper** 6 to 8 apples 1/4 c. brown sugar** 3 sweet potatoes cooked and mashed** Directions:1. Preheat oven to 375 degree F. 2. Cook (preferred method) the giblets (gizzard, heart, and liver) until tender, chop and mix with bread crumbs, onion, oil/fat, sage, salt and pepper. 3. Clean and wash goose thoroughly, but do not stuff. Puncture with fork OR small knife into skin through the fat layer around legs and wings. 4. Cook in heated oven for 15 minutes. Cool to room temperature and repeat 2 more times. 5. Drain off fat. Rub inside of goose with salt, stuff the goose now. 6. Place goose in a roaster and cook slowly uncovered in a 325 degree f. oven, until tender about 25 minutes per pound. 7. Wash and core apples sprinkle with brown sugar. Stuff the apples with the mashed sweet potatoes and place in the roaster around the goose - 1 hour before the goose is done

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