DEER STEAK MILANO (Robin Shea)
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
(Ina Vickers)
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
(Brenda Watts)
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
(Matsy Shea)
1 gallon ripe tomatoes, peeled and chopped
1 1/2 cups sugar
1 pint white vinegar
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.
REMOULADE SAUCE FOR COLD SHRIMP (Martha Hixson Tillman)
1/2 cup chopped onion
3/4 cup oil
1/2 cup tarragon vinegar
1/2 cup creole mustard
2 tsp paprika
1/2 cayenne
2 tsp salt
2 cloves garlic
1/2 cup green onion
Chives, chopped
Mix all ingredients except green onions and chives in blender. Pulse until blended. Add green onions and chive. Pulse briefly. Refrigerate.
