CRAZY POPCORN
3 bags butter flavored popcorn, popped
8 squares vanilla almond bark
3/4 cup dried cranberries
Zest of 1 orange
1 1/2 cup slivered almonds
Salt
Pour popcorn onto cookie sheet lined with wax paper. Melt bark and you over popcorn, stirring to coat. Add cranberries, zest and almonds. Lightly dash with salt. Toss. Store in airtight containers.
DEER STEAK
1 cup red wine
1 clove minced garlic
1 diced onion
1/4 tsp oregano
1 tbls worcestershire sauce
1 tsp salt
1/4 tsp pepper
2 tsp prepared mustard
1 tbls sugar
2 tbls butter
2 - 1/2 pound deer steak
Combine all ingredients except steak and heat until butter is melted. Pour over steak and refrigerate for several hours, turning meat frequently. Remove from sauce and broil for 5 minutes on each side.
DUCK DRESSING
2 ducks
1 stick butter
4 stalks celery
1 onion, cut into chunks
2 apples quartered
1 chicken boullion cube
Salt and pepper
Boil all together until meat is tender. Remove meat from broth and strain, reserving broth. Debone and set aside.
Dressing:
1 large pan cornbread, crumbled
8-10 pieces of stale, toasted white bread, crumbled
2 cups chopped celery
2 cups chopped onion
1/2 can evaporated milk
2 sticks butter, melted
6 eggs
Combine all ingredients, adding enough broth to make a loose mixture. Add meat and pour into greased baking dish. Bake at 350 until golden brown and center is set.
SHRIMP, ARTICHOKE, SPINACH BAKE
1 stick butter
1/2 pound shrimp, cooked and peeled and roughly chopped
1/2 chopped onion
1/2 chopped green pepper
10 oz chopped frozen spinach, drained
2 6oz artichoke hearts, drained and chopped
1 8oz pkg cream cheese
3 cloves minced garlic
16 oz shredded Monterrey jack cheese
1 cup parmesan cheese
1/2 cup half and half
Salt and pepper to taste
2 tsp Tony Chachere’s seasoning
Mix all ingredients together and pour into greased baking dish; cover. Bake at 325 until bubbly. Remove cover last few minutes of baking to crust top.
CHILI SAUCE
1 gallon ripe tomatoes, peeled and chopped
1 1/2 cups sugar
1 pint white vineg
1 cup brown sugar
1/2 tbls allspice
1/2 tbls black pepper
1/2 tbls red pepper flakes
3 tbls mustard seed
4 tbls salt
4 large onions, chopped
4 large green peppers, chopped
Mix all together and simmer 3-4 hours; stirring often. Pour into sterilized jars and seal. Makes 6 pints.
SIMMERING SPICE AROMA
32 oz apple juice
46 oz pineapple juice
2 cups water
2 cinnamon sticks
1 tbls whole cloves
1 tbls allspice
1 tsp ground ginger
Mix all ingredients together. Simmer on stove.Add more juice or water as liquid cooks down or becomes thick. Store in covered container when not in use.
