cooking and recipes

2 sticks butter or oleo
1 bottle catsup
2 tbsp. sugar
1 onion, grated
4 tsp. salt
3 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
2 cans beer
1 (#2) can tomato paste
1/2 c. vinegar
6 tsp. paprika
1 clove garlic, mashed
2 tsp. chili powder
2 tsp. black pepper
Juice of 1 lemon (and include some of
the rind)

Wash and dry the cleaned, whole turkey. Season inside and out with salt and pepper. Loosen outside skin with handle of long spoon and squirt the barbecue mixture inside of skin. Rub outside of turkey with butter and place in roaster with a rack. Cover with barbecue sauce, using beer. Cover or wrap in foil and bake. Baste from time to time during the roasting period. Cook at about 300 degrees for several hours.

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1 (8-10 lb.) wild turkey
Salt
Pepper
1/2 lb. sausage meat
1/2 c. chopped onion
1 c. chopped celery
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed thyme
5 juniper berries, crushed
1/4 c. chopped parsley
1 c. cooked chestnuts, chopped
8 c. soft bread crumbs, made of
day-old bread
4-6 slices bacon
Melted bacon fat

Sprinkle turkey inside and out with salt and pepper. Cook sausage meat in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. Add seasonings, chestnuts, and bread crumbs; mix well. Spoon stuffing lightly into neck and body cavities. Close openings with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion, and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast in preheated 325 degree oven for 20-25 minutes per pound, or until tender, basting frequently. Remove cheesecloth, skewers and string. Serves 8.

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1 tbsp. salt
2 tbsp. poultry seasoning
1 (12 lb.) turkey
2 lg. onions, quartered
1/4 tsp. ground pepper
1 tbsp. ground sage
2 stalks celery

Mix seasonings together and sprinkle in turkey cavity. Rub surface of turkey with seasonings. Cut celery into 2 inch pieces. Stuff turkey cavity with celery and onions. Secure opening with skewers. Place turkey in roaster and cover with foil, securing tightly. Do not cover roaster. Bake at 325 degrees for 3 1/2 to 4 hours or until brown and tender.OYSTER DRESSING:
1 loaf French bread, crumbled
2 tbsp. poultry seasoning
1 tsp. salt
1/2 c. milk
1 c. turkey drippings
1 lg. onion, diced
1 tbsp. ground sage
1/4 tsp. ground pepper
1 pt. oysters, chopped
1/2 stick butter or margarine

Combine bread crumbs, onion, and seasons; mix well. Add milk and oysters, blending well. Spread dressing in greased 9 inch square baking pan. Pour drippings over dressing and dot with butter. Bake at 400 degrees for 30 minutes. Serve dressing with turkey. 10 servings.

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1 wild turkey
Salt
Pepper
1 lb. salt pork, sliced
1 qt. consomme
1 onion, sliced
1 carrot, sliced
2-3 sprigs parsley
1 lg. stalk celery, chopped
1 bay leaf
Pinch of thyme

Wash, drain, and pat turkey dry. Season cavity with salt and pepper; stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork strips with toothpicks. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly. Bake at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixture.

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3 tbsp. chopped onion
3 tbsp. fat
6 tbsp. flour
1 can cream of chicken soup
1 tbsp. lemon juice
1/3 c. grated cheese
1/3 c. chopped green peppers
1 tsp. salt
1 1/2 c. milk
1 c. chopped turkey
1 pkg. canned biscuits or 1 recipe
biscuits

Brown onion and green pepper in melted fat; add salt and flour. Blend until moistened; add milk and soup. Cook until bubbly hot and thick, stirring occasionally. Add turkey and lemon juice. Pour into greased baking dish. Roll biscuits to form a rectangle 1/4 inch thick. Sprinkle grated cheese over dough and roll like jelly roll. Cut 1/2 inch thick; place on casserole. Bake in preheated 450 degree oven for 15 minutes. Reduce heat to 425 degrees and bake until swirls are browned. Yields 6 servings.

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1 wild turkey
1 onion
1 c. celery
Salt and pepper
1 bell pepper
Butter

Wash bird and wipe dry. Salt and pepper bird inside and out and fill cavity with chopped onion, pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast bird at 450 degrees according to following table: 14-17 lb. - 3 to 3 1/2 hours 10-13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes before bird is done, open the foil wrapper and fold back so bird can brown. Baste frequently. Serve with wild rice.

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1 c. cooked turkey, minced
1/4 c. minced ham
1 c. mashed potatoes
1/2 c. turkey gravy
Salt and pepper
2 c. hot cooked rice
1 clove garlic, finely minced
3 pimentos, chopped fine
1/4 c. grated cheese

Mix meat and potatoes with gravy and season to taste. Put into 6 buttered ramekins and cover with layer of rice into which garlic and pimentos have been stirred. Sprinkle with cheese. Place at 400 degrees for 15 minutes or until heated through. Serves 4.

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2 green peppers, cut into thin strips
1/4 pimento, diced
1/2 tsp. onion salt
2 (7 oz.) bottles 7-Up
6 c. diced cooked turkey
1/2 c. butter
6 tbsp. flour
2 tbsp. Worcestershire sauce
Salt to taste
1 c. light cream

Cook green peppers in butter over low heat until softened. Blend in flour thoroughly then add pimento, Worcestershire sauce, onion salt, and salt. Stir in 7-Up and cream and continue to cook over low heat, stirring constantly until mixture thickens. Add turkey and continue to cook until thoroughly heated, stirring constantly. Serve over rice or noodles, if desired. Yields 12 servings.

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2 pkg. spaghetti
3 cans mushrooms (stems and pieces or
buttons if fancy)
1 sm. clove of garlic or 1/4 tsp.
garlic powder
3 lg. cans tomatoes
Salt, pepper, and chopped parsley
4-5 c. cooked turkey
2 lg. onions
1 lb. butter or substitute
2 bunches celery
2 lg. green peppers
2 lb. grated cheese

Melt butter in large skillet or Dutch oven, saute onions but do not burn. Add tomatoes, garlic, peppers, and parsley and cook slowly for 2 hours. Add chopped celery and mushrooms and cook until tender. Season to taste. Add cooked turkey and 1 cup of broth and simmer for 30 minutes. Have spaghetti cooked and blanched. Pour sauce over all and add grated cheese. Leave this to warm until cheese is melted. This freezes well and is really tastier the second day. Leftovers can be frozen in an oven bag and dropped in hot water to thaw and heat.

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1/4 c. butter
1/2 thinly sliced green pepper
1 c. thinly sliced mushrooms
1/2 c. chicken broth
2 tbsp. flour
2 c. sweet cream
3 c. cubed turkey
2 egg yolks
2 tsp. lemon juice
1/2 tsp. paprika
3 tbsp. sherry, about
1/4 c. minced pimento
Salt and white pepper
Buttered toast

Saute green pepper in butter for a moment, add canned chicken broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment, then mix flour with enough chicken stock so it will pour. Shut off heat and add flour mixture slowly, stirring briskly to prevent lumping. Simmer a moment. Shut off heat and add cream, turkey and egg yolks, stirring, then add all other ingredients. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber salad makes a great accompaniment.

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1 pkg. frozen peas
2 tbsp. fat
2 c. cooked, cubed turkey
1 1/2 c. mixed broth and milk
1 recipe biscuits
1 pkg. frozen mixed vegetables
1 onion, diced
1 1/2 tbsp. flour
Salt and pepper

Cook vegetables as directed on packages; drain. Melt fat and add onion and simmer until tender. Add meat and cook for a few minutes, stirring constantly. Remove meat mixture from skillet. Add flour and broth and cook until well blended. Mix meat mixture, vegetables, and sauce; season to taste. Pour into greased dish. Cover with thinly rolled biscuits. Bake at 425 degrees for 30 minutes. Yields 6 servings.

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2 c. cubed potatoes
3 c. cubed turkey
1 sm. minced onion
4 tbsp. butter
3 tbsp. flour
Pinch of thyme
1 tbsp. chopped celery leaves
Salt and pepper, freshly ground
1 tbsp. chopped parsley
1 c. chicken stock

Boil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained potatoes. Stir well and let steam over low fire for 5 minutes. If there is any turkey gravy leftover, omit butter, flour and chicken stock from foregoing and use 1 cup of gravy.

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1/2 c. oil
1 bay leaf, crushed
1/2 tsp. black pepper
1 tsp. soy sauce
1/4 c. vinegar
1/2 tsp. rosemary
2 cloves garlic, minced
1/2 tsp. salt

Marinate steak in above mixture. Marinate overnight in refrigerator; turning several times to coat well. In a heavy skillet, brown steaks in 1 tablespoon oil; add marinade; cover and simmer several hours or until tender.

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4 lg. shoulder chops
1 c. honey
2 tbsp. Worcestershire sauce
Few drops Tabasco sauce
2 tbsp. vegetable oil
1 c. dry white wine
1 lg. garlic clove, crushed

Brown chops slowly on both sides in oil. Combine remaining ingredients, mix well and pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.

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16 tsp. salt (15 tsp. for milder jerky)
1 tsp. cayenne
1 tsp. marjoram
2 tsp. garlic powder
1 oz. Liquid Smoke
2 tsp. black pepper (1 tsp. for
milder jerky)
1 1/2 tsp. cardamom
3 tsp. Accent
1 1/2 tsp. Tender Quik

Grind up meat and mix with the first 8 of the above spices. Press meat onto sheets of tin foil or wax paper; be sure to get meat as thin as possible. (Meat can be placed between tow sheets of waxed paper and press with rolling pin.) Mix 1 ounce of liquid smoke with 1 ounce water and brush onto meat. Place meat on grates in oven. REMOVE TIN FOIL. Bake at 160 degrees for 3-4 hours. When meat is dry, cut into strips. NOTE: 1 ounce equals 12 teaspoons. Be careful when altering amounts of spices as one teaspoon can make a big difference when using 5 pounds of meat. This stuff makes for a messy oven so it's a good idea to line the oven to catch drippings.

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1/2 lb. bacon or salt pork
2 lb. venison steak
4 tbsp. flour
6 c. water or beef stock
1 lg. tomato, chopped
2 med. carrots, sliced
2 med. potatoes in 1 inch cubes
1 dozen small white onions
Salt and pepper
1 tbsp. chopped parsley
1 c. fresh green peas
2 med. stalks celery, sliced

Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and brown over high flame in 4 tablespoons bacon drippings. Stir in flour, lower flame and let brown 2-3 minutes, stirring several times. Add liquid and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary. Add all other ingredients except peas, and continue to simmer to make thick stew. Simmer peas until done in separate pan, stir in and spoon over or around stew when serve to 4-5 with buttered corn muffins or biscuits and a salad.

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3 to 3 1/2 lb. venison chuck roast
12 peppercorns
6 whole cloves
1 1/2 c. red wine vinegar
2 tbsp. shortening
2 tbsp. sugar
2 onions, sliced
2 bay leaves
12 juniper berries, if desired
2 tbsp. salt
1 c. boiling water
12 gingersnaps, crushed (about 3/4 c.)

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in hot shortening in a heavy skillet. Add marinade mixture. Cover skillet and simmer. Add water if necessary to measure 2 1/2 cups of liquid. Pour liquid into skillet. Cover and simmer 10 minutes, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.

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Flour
Pepper to taste
Fat
1 pkg. dry onion soup mix
1 tbsp. Worcestershire sauce
Seasoning salt to taste
4 venison steaks or 2 venison rounds
1 1/2 c. water

Mix flour with seasoning salt and pepper. Hack steaks and roll in flour mixture. Brown steaks in small amount of fat and add dry onion soup mix, water, and Worcestershire sauce. Simmer for 1 hour or until tender. Serve over rice if desired. 4-6 servings.

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4 venison steaks, 1 inch thick
1 tbsp. olive oil
2 cloves garlic, bruised
Salt
Freshly ground pepper
1 dozen lg. mushroom caps, sauteed in
butter
Chives

Tenderize the meat of older animals in a marinade, or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves for 4 minutes, then discard them. Sear steaks in hot oil until nicely browned, about 3 minutes per side. Reduce the heat immediately and cook slowly for 5 minutes or until meat is done to please. It should be served rare; over cooking will toughen and spoilt this savory meat. Sprinkle with a small amount of salt and pepper. Garnish with mushroom caps and chives, chopped. Serve with sauce.

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Haunch or loin of venison
Salt pork
3 med. size onions
4 carrots
2 sm. turnips
4 stalks celery
Parsley
Pinch of rosemary
Pinch of thyme
2 bay leaves
2 strips lemon peel
Salt
8 peppercorns
Dry red wine
Sour cream

Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables and fine chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and cook slowly until well done.

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