Good Ol' American Cookin'

My Broccoli Salad is not exactly like my mother in laws (my fav) but it comes a close second to it!  Recipe: 2 large heads of broccoli- cut into bite size pieces ( flowerettes only ) (some use cauliflower too) 1 large onion 1 cup of craisins 1 cup of raisins nuts are optional Dressing: 1 cup of mayo 1 cup of sour cream couple teaspoons of lemon juice 1/4 cup of sugar Mix everything together real good and let sit in fridge for at least 3 hrs before serving. Usually good to make the night before but hey some of us aren't that prepared.... . do the best you can it is still really good!!

Now as some of you know I am not your traditional cook. I tend to be a bit lazy at times! But most times my food comes out DELISH! 1 Whole Chicken, Frozen 1/4 C and a drizzle of olive oil Seasoning Potatoes either white or sweet or both Carrots  Onions I use a 13x9 pan. Put Whole Frozen bird in pan, drizzle olive oil on top of bird (may slide off a little) and add seasoning here too. Arrange around the outside whatever will fit a mix of potatoes, onions and carrots (Suggest putting in a bowl add about 1/4 C of olive oil and seasoning, mix so everything is coated. Arrange around the bird). Put tinfoil over the whole thing. Put in 350* oven for one hour, remove foil then turn oven up to 400* and return the bird mix to the oven and bake another 30 mins. Be sure to check with meat thermometer(180* on poultry) to see if it is cooked thoroughly. May need to cook another 15-30 mins. All ovens are not the same..... Let sit for about 5-10 mins and serve. Enjoy!   ...

About a Pound or Two of Venison Chunks (cubes or very small steaks)thawed or frozen works too! 1 large onion, sliced 2 green peppers, sliced Seasoning of your choice oil Cheese- You decide how much! Heat your oil add meat and brown both sides of meat. Add onions and peppers and seasoning.  Turn down to a simmer. Cover with a lid checking periodically so as not to burn anything. Stir it often. When the meat is done as well as onions and peppers turn off heat.  Add cheese to the top measuring at your discretion. Replace the lid and let the cheese melt. Let sit for about 5 mins more with lid off and serve! Enjoy!

On today's menu, I made "TACOSAGNA". I found this recipe on Mennonite Girls Can Cook . It was yummy! I made some adaptations to the recipe as we are still trying to watch our carb intake a bit but didn't want to ruin the "ambiance" of the dish. My recipe is as follows: 2 lbs of ground cooked, 1 packet of taco seasoning added to meat, 2 cans of corn added to meat, 1-12oz jar of salsa added to meat and cooked for about 10-15 mins. Then in separate dish I lined the bottom with meat mixture, not a lot just enough for a base, then added two reg size flour tortillas on top of meat. Added meat mix, grated cheese and then about 1/2 cup of sour cream spread out on this layer. Another two tortillas then meat mix and cheese and at this point should have run out of meat and cheese and pan is full!!! Cover and put in oven or on a grill at 350* for about an 45mins-1hr.

I have shared a lot of stew recipes such as: Burger Stew ,  Pork Stew . I usually get asked how to make something with Venison. One of my stand bys is Venison Stew in the crock pot or the cast iron bean pot on the wood stove.  Recipe: Add to the crock or stew pot 1 lb. Venison Cubes, fresh or frozen, uncooked and 1 large onion 2 qts of canned potatoes-this is what I have in my pantry but you can use canned from the store or fresh(add to crock and cook until soft) 1 cup of corn, frozen, fresh, canned 1 qt. tomato/okra mix (optional) OR 1 qt green beans OR  1 qt tomato sauce 2 tbls of Montreal Steak Seasoning 3/4-1 qt water-add enough to finish filling the pot  Turn crock on high and cook for about 3-4 hrs..or longer if the meat is tough. ***Idea....put together the night before and turn on before leaving for work then come home for lunch to turn it off or down to low should still be warm upon your return in the evening.Note you cou...

Comfort Food All The Way! I started with a frozen back strap laid in the bottom of a small roaster pan with oil in the bottom of it. I added some Montreal (steak) Seasoning to the top of it. I  added cut up carrots, onions and potatoes around the sides and top of the roast adding more Montreal Seasoning. Adding to the mix about 2-3 Cups of cranberry wine (my home brew). Bake in a 400* oven for 2 hrs.......Yummy! The meat is very moist and falls apart...... Really could do this with any type of meat (small roast)