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2×4 Scrappy Pumpkin Family

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I hope everyone is enjoying fall. I love it when the leaves start to turn and there is a chill in the air.

Such a beautiful time of year!

🙂 Vicki

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Crock Pot Chicken or Turkey Stock

3-4 lbs chicken bones

onions

celery

carrots

peppercorns

garlic cloves

bay leave

parsley

boiling water

Preheat the crock-pot on high. Try breaking up the bones as small as possible, place with all the other ingredients in the crock pot. Cover with as much boiling water as your crock pot can take. Switch to low and cook for 12-24 hours. Strain, cool, skim off the fat, use the stock or freeze.

Mexican Enchilada Casserole (Deer)

2 pounds lean ground deer or other big game

1 medium onion, chopped

2 cloves garlic, minced

1 T vegetable oil, optional

1 8 oz can tomato sauce

3 T chili powder

1/4 tsp salt

1 can cream of chicken soup

3/4 cup milk

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

1 package taco shells, coarsely crushed

Heat oven to 350º. Grease 2 quart casserole; set aside. In large skillet, cook meat, onion, and garlic in oil over medium heat, stirring occasionally, until meat is no longer pink and onion is tender. Drain, if necessary. Stir in tomato sauce, chili powder, and salt. Heat over medium heat until bubbly. Reduce heat to very low; simmer for 10 minutes, stirring occasionally. Remove from heat; set aside.

In small mixing bowl, blend soup and milk; set aside. Ona sheet of waxed paper mix Cheddar and Monterey Jack cheeses; set aside.

In prepared casserole, layer one-third the crushed taco shells, half the meat mixture, half the soup mixture, and half the cheese mixture. Continue layering half the remaining taco shells, the remaining meat mixture, and the remaining soup mixture. Top with the remaining taco shells and the remaining cheese. Bake until hot in the center and cheese melts, about 45 minutes.

Dressing & Cooking Wild Game
The Hunting and Fishing Library

Double Chocolate Banana Muffins

1  1/2 cups flour

1 cup sugar

1/4 cup baking cocoa

1 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1 1/3 cups mashed bananas

1/3 cup oil

1 egg

1 cup semisweet chocolate chips

In a large bowl, combine the first six Ingredients. In a small bowl, combine bananas, oil, and egg. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three fourths full. Bake at 350º for 20-25 minutes or until muffins test done.

Deer BBQ

1-2 lb. venison roast

1 bottle BBQ sauce

Cook roast over night on low in slow cooker. Shred and add BBQ sauce to your liking.

Turkey (or chicken) Noodle Soup

1 medium onion chopped

2 large carrots chopped

2 stalks celery chopped

1 T. olive oil

900 mL chicken broth

handful of noodles

1 cup chopped turkey

1 T. parsley

Saute onion, carrots, and celery in olive oil until soft. Add chicken broth and cook until tender. Add noodles and simmer 5 minutes. Add turkey and parsley.

Banana Nut Bread

1 Stick butter

1c. sugar

2 eggs

1/2 c. pecans

2 c. flour

1 tsp. soda

3 very ripe bananas

Whip bananas until light. Set aside. Cream butter and sugar. Add eggs 1 at a time. Sift flour and soda. Add to butter and egg mixture. Combine with finely chopped pecans and whipped bananas. Pour into greased loaf pan and bake 350º for 1 hour.