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February Recipes



4 Medium Baking Potatoes (each cut into 8 wedges)

1/2 Cup Barbecue Sauce

4 tsp. Salt Free Spicy Seasoning

1 Cup Shredded Nonfat Cheddar Cheese

1 Lb. Extra Lean Ground Beef

Preheat oven to 400ºF. Line baking sheet(s) with foil and spray with cooking spray; arrange potato wedges on baking sheet(s). Sprinkle potatoes with spicy seasoning; bake 20 to 25 minutes, until cooked through. Spray nonstick skillet with cooking spray; add ground beef and cook, stirring frequently, until browned and cooked through. Add barbecue sauce; cook until hot and bubbly, 3 to 4 minutes. Pour meat sauce over potato wedges; top with cheese and bake 5 to 6 minutes, until cheese is melted. Serves:  4

Tip: Substitute extra lean ground turkey or textured soy protein for ground beef.

Nutrition per Serving Calories 372, Fat 4.7 g, Carbohydrates 46 g, Protein 32 g, Cholesterol 61 mg, Dietary Fiber 4 g, Sodium 549 mg. Exchanges: Carb Choices 3, 21/2 starch, 3 lean meat.


3 lbs. Beef Pot Roast

1 Tbsp. Shortening

1 Can (approx. 15 oz) Diced Tomatoes With Liquid

1 Cup Black Coffee

Salt And Pepper

1/2 Cup Onion (chopped)

1  1/2 Cups Carrots (diced)

2  1/2 Cups Potatoes (diced)

1 Package (10 oz.) Frozen Green Peas

Flour Mixed With Cold Water  Brown meat on all sides in shortening in heavy kettle or Dutch oven. Add tomatoes, coffee, salt and pepper. Bring to a boil. Cover and simmer for 11⁄2 hours. Add onion and carrot; simmer for 15 minutes. Add potatoes and cook until vegetables are tender; add peas and cook for 3 or 4 minutes.

To thicken liquids: Make a paste with 1 or 2 tablespoons of flour and a little cold water; stir until smooth. Stir into hot liquid a little at a time until desired consistency is reached. Pot roast serves 6.


This slow cooker recipe is a snap to make with a jar of mango or peach chutney, onions, and seasonings.

1 Boneless Pork Loin Roast, About 3 to 4 lbs.

1 Large Sweet Onion (sliced)

Salt And Pepper

1/2  tsp. Garlic Powder or 1 Small Clove Garlic (finely minced)

1 Jar (12 oz.) Mango or Peach Chutney

2 Tbsp. Brown Sugar

1 Tbsp. Grainy Mustard

1/2  tsp. Ground Ginger

1 tsp. Curry Powder

Wash roast and pat dry; trim excess fat. Put sliced onion in the bottom of a 5 to 7-quart slow cooker. Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic. Place the roast in the slow cooker. Combine remaining ingredients and spoon over the roast. Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer. The roast should register at least 160° on an instant read thermometer or meat thermometer inserted in the center of the roast.

Remove the roast from the crock pot and keep warm; pour juices into a medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by about one-third. Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth. Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened. Serves 6 to 8.


I make this at every deer camp that we have & all our hunters just absolutely love this. It’s great for breakfast or brunch.

4 lbs. Deer Sausage

5 lbs. Russet Potatoes

3 or 4 Large White Onions

2 Large Green Bell Peppers

2 Large Red Bell Peppers

2 Sticks of Butter

Cajun Spice Seasoning

Salt and Pepper

In a large pot, brown the sausage & drain. While sausage is draining, wash & cube potatoes into 1⁄2” cubes. Peeling the potatoes is your choice. I have found out that we prefer the skin on. Also, cut up the onions & peppers. When sausage is cooked & drained, return it to the pot, add potatoes, onions & peppers. Stir, and add seasonings to taste. Unwrap 1 stick of butter & place it on top & in the middle of the mix. Let the mix cook over medium heat for about 30 minutes, stirring about every 5 minutes. As you stir, work the stick of butter closer to the bottom. If it seems to get dry, add more butter as needed. Cook mix until potatoes are done.

I used to cook it in a large cast iron skillet on a large round kerosene heater, outside. The aroma of this cooking would roll through the valleys and bring the other hunters in!

Recipes From: Stan Yates


1 lb. Dry Kidney Beans

1 lb. Ground Venison

1 lb. Venison Stew Meat (in 1⁄2 inch chunks)

2 Tbsp. Oil

2 Cloves Garlic (minced)

3 tsp. Chili Powder

1 tsp. Salt

1/2 tsp. Pepper

28 oz. Can Tomatoes (diced)

1 Large Onion (diced)

1 Green Pepper (diced)

1 Large Green Chili Pepper (diced)

1/4 tsp. Cumin

2 Tbsp. Parsley (chopped)

1/4 Cup All Purpose Flour

Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and sauté for an hour. Drain the beans and add 11⁄2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1⁄2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.



Carne Guisada is a Tex-Mex dish of meat in a spicy gravy. Makes excellent soft tacos with flour or corn tortillas. This is a good recipe for meat that tends to be tough, such as the shoulders.

3 or 3 1/2 Lbs. of Venison (diced)

1 Large Onion (chopped)

1 Large Green Bell Pepper (chopped)

2 or 3 Large Cloves of Garlic (minced)

2 or 3 Jalapeno Peppers (seeded & chopped)

1 (14.5 oz.) Can of Diced Tomatoes

1 Can Tomatoes & Chilies

2 1/2 tsp. Cumin

1 tsp. Chili Powder

1 Tbsp. Of Olive Oil

Salt & Pepper to Taste

Water as Needed


Sauté the minced garlic in the olive oil for a minute or so, then add the meat and brown all sides. Once meat is brown, add the tomatoes, onions, peppers, and spices. (Add water as needed to prevent scorching. It’s OK to be on the watery side while cooking.) Bring to a boil, then cover and reduce the heat. Simmer for 3 to 4 hours. Stir occasionally. Once cooked, combine a tablespoon of cornstarch with a little water, then add to the meat to thicken the gravy. Enjoy with tortillas!


Golden chicken with slow-roasted vegetables, drenched in their own glorious broth. The perfect Sunday treat. The outcome is simply delicious.

1 Medium Chicken

1 Large Lemon

4 Celery Sticks

2 Leeks

1 Onion

1 Garlic Clove

3 Carrots

A Few Sprigs of Thyme

4 Tbsp. Olive Oil

4 Tbsp. Butter

6 oz. Chicken Stock



2 Bay Leaves

Salt And Pepper

Preheat the oven to 425ºF.

Open the neck of the chicken and stuff with half a lemon and the sprigs of rosemary.

Secure the chicken by passing the string around the back of the bird, behind the wings. Then bring it up from underneath and around the ends of the drumsticks, binding them together firmly. From there, wrap the string once under the body and bring it back up to tie on top over the tips of the drumsticks.

Rub the chicken with a little olive oil and season all over with salt and pepper.

Roughly chop the vegetables into chunks and put them into a bowl. Cut the garlic clove down the center and add it to the bowl with the other vegetables.

Place a frying pan over a high heat and add the rest of the olive oil. When hot, add the chicken, brown it on all sides and remove.

Put the vegetables into the same frying pan and season with salt and pepper. Stirring occasionally, continue frying until they are lightly browned.

Place the chunky vegetables into a roasting dish, add the remaining herbs and butter and place the chicken on top.

Place the roasting dish on the middle shelf of the oven and bake for 30 minutes. After half an hour, open the oven and spoon the juices from the dish over the chicken, this will improve the flavor and color of the bird. Then bake for a further 30 minutes.

Pour the chicken stock into the roasting dish and cook for a final 20 to 30 minutes.

Insert a knife into the thick part of the leg. If the juice runs clear, it is ready to remove from the oven.

Remove the string before carving.


“These simple-to-fix potato wedges are great with burgers, chicken sandwiches, fish and other entrees,” says Barbara

4 Baking Potatoes

1 Tbsp. Crisco® Light Olive Oil

1⁄3 Cup Grated Parmesan Cheese

1/2 tsp. Cajun Seasoning

1/2 tsp. Dried Parsley Flakes

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

1⁄8 tsp. Pepper

Cut each potato into eight wedges; place in a large resealable plastic bag. Add oil; seal bag and shake to coat.

In another resealable bag, combine the Parmesan cheese and seasonings; add potatoes, a few at a time, and shake to coat.
Place in a single layer in a 15x10x1 baking pan coated with cooking spray. Bake, uncovered, at 375° for 30 to 35 minutes or until golden brown, turning once. Yield: 4 servings.

Recipe From: Barbara


2  Cup Sugar

2  Cup Flour

2   tsp. Baking Soda

1  tsp. Baking Powder

3/4  Cup Cocoa

1/2  Cup Vegetable Oil

2 Eggs

1 Cup Hot Strong Coffee

1  Cup Milk

2  tsp. Vanilla

Combine and mix thoroughly all ingredients. Put into greased and floured 13x9x2 inch pan. Bake at 350 degrees for 30 to 35 minutes or until knife comes out clean.



18 oz. (1 lb. 2 oz.) Jar Chunky or Smooth Peanut Butter

3/4  Box 10x Sugar

2  Tbsp. Vanilla Extract


Add peanut butter to 10X sugar. Add the vanilla extract and enough milk to make icing a spreadable consistency.

Tips For Ingredients and Techniques

*    For better texture, try substituting buttermilk for regular milk in your cake recipe. For each cup of buttermilk used, add 1⁄2 teaspoon of baking soda to the dry ingredients.
*    Beat butter and sugar for as long as the recipe directs.
*    To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter.


This easy simmered pork loin roast is made flavorful with spicy sausage, peppers, and tomatoes. Serve this pork loin with rice or potatoes for a hearty, satisfying family meal.

4  Tbsp. Olive Oil

4  Medium Cloves Garlic (minced)

4  oz. Hot or Sweet Italian Sausage (casings removed)

1  Pork Loin (about 4 lbs.)

2  Cups Onion (chopped, divided)

1  Can (14.5 oz.) Diced Tomatoes

1  Cup Chicken Broth

4  to 6 Green Bell Peppers or a Combination of Red And Green (seeded thinly sliced)

Salt and Pepper

2  Tbsp. All-purpose Flour

1/4 Cup Cold Water

Heat 2 tablespoons of the oil in a large heavy saucepan or Dutch oven. Add the garlic and sausage. Sauté, stirring and breaking up, until sausage is no longer pink. Remove the sausage and set aside. Brown the pork loin on all sides; pour off excess fat. Add 1 cup of the chopped onions, the tomatoes, chicken broth, and reserved sausage. Cover and simmer for about 21⁄2 hours. In a skillet over medium heat, cook remaining onion and peppers in the remaining 2 tablespoons of oil until tender, stirring occasionally. Add salt and pepper, to taste. Remove the pork and slice.

Keep pork juices over low heat.

Combine the flour and cold water until smooth. Stir the flour mixture into the pork juices, a little at a time, until thickened. Pour thickened juices over the pork then top with the cooked onion and pepper mixture. Serves 6 to 8.

Recipe From: Diana