Club Food

3-4 lb venison chuck roast

2 Sliced onions

2 Bay leaves

12 Peppercorns

12 Juniper berries (if desired)

6 Whole cloves

1 1/2 c Red wine vinegar

1 c Boiling water

2 ts Salt

2 tb Shortening

12 Gingersnaps, crushed (3/4c)

2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking
dish with onions, bay leaves, peppercorns, berries, cloves,
vinegar, boiling water, and salt.
Cover tightly and refrigerate,
turning venison twice a day for at least 3 days.
Never pierce the
meat when turning.
Remove venison from marinade and reserve the
marinade.
Cook venison in the shortening in a heavy skillet until
brown on all sides.
Add the marinade mixture.
Heat to boiling;
reduce heat.
Cover and simmer until venison is tender, 3 to 3 1/2
hrs.
(Crockpot on high all day….
works) Remove venison and onions
from skillet and keep warm.
Strain and measure liquid in skillet.
Add enough water to liquid to measure 2 1/2 cups.
Pour liquid into
skillet.
Cover and simmer 10 minutes.
Stir gingersnaps and sugar
into liquid.
Cover and simmer 3 minutes.
Serve venison with onions
and gravy.
Baked potatoes and Citrus salad are serve withs….

2 pounds Venison Roast (Boneless)

1/2 cup White Wine

1/8 cup Worcestershire Sauce

1 cup Lentils

1 large Cucumber — Diced

1 Jalepeno Pepper — Diced

6 medium Bannana Peppers — Chopped

4 small Potatoes — Quartered

1 Box Of Fiber One

1 package Top Ramen Beef Fl.
Noodles

4 Triscuit Snack Crackers

1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or
potatoes.
Wash them briskly and then cut them up.
The good stuff is
in the skin, always, as the skin is what was intended to serve,
protect and defend the pulp and seeds.
Fill large crock pot half
full of clean cold water.
Add ingredients.
Let cook on low heat for
12-16 hours.
Season as desired during last 1 hour of cooking,
adding bay, etc., as suits your individual collection of buds.
This
recipe may be done with any game animal, except that squirrel tends
to be far too stringy for my taste.
If you like hearty and thick,
this stew is for you.
It would also go well with beef, obviously.
I
do recommend a bay leaf added to the top for the last hour.

2 lb stew meat

6 carrots

6 potatoes

2 TB oil

1 ts Worcestershire sauce

1 md onion

2 bay leaves

1 ts salt

1 ts sugar

1/2 ts pepper

1/2 ts paprika

1 ds allspice

Brown the cubed meat in the oil, add two cups of water, then the
rest of the ingredients.
Cover and simmer 1 1/2 hours.
Remove bay
leaves, add carrots and potatoes, cook another 30-45 minutes or
until tender.
As a footnote, I’ve just browned the meat, then
dumped everything in the “crockpot” on low.
It produces a stew that
tastes as tho’ it already been reheated several times.
IMHO, that’s
the best stew.
Recipe By : Mrs.Ora Moore of Dillsboro, Indiana
—–

2 pounds stew meat

6 carrots

6 potatoes

2 tablespoons oil

1 teaspoon Worcestershire sauce

1 medium onion

2 bay leaves

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

1 dash allspice

Brown the cubed meat in the oil, add two cups of water, then the
rest of the ingredients.
Cover and simmer 1 1/2 hours.
Remove bay
leaves, add carrots and potatoes, cook another 30-45 minutes or
until tender.
As a footnote, I’ve just browned the meat, then
dumped everything in the “crockpot” on low.
It produces a stew that
tastes as tho’ it already been reheated several times.
IMHO, that’s
the best stew.

2 Venison steaks

1 cn Cream of mushroom soup

2 Sliced onions

Salt & Pepper Several drops worcestershire Cut steaks into
serving portions.
Place in electric frying pan and add water to
simmer meat, approximately 10 minutes on each side.
Add remaining
ingredients and more water if necessary during cooking time.
Cook
on low heat 175 – 200 degrees until tender (about one hour).
Turn
meat to prevent sticking.
This can be adapted for stove top, slow
cooker or oven cooking.

3 pounds round steak 3/4-1″ thick — cut 3″ X 4″

1/2 cup flour — for dredging

1/2 teaspoon salt — for dredging

1/2 teaspoon black pepper — for dredging

1/2 cup bacon grease

1 can stewed tomatoes

1 medium onion — chopped fine

1 large carrot — chopped fine

1 can beer (dark beer is best!)

1 tablespoon Worcestershire sauce

1/2 teaspoon ground marjoran (or thyme)

2 cubs beef bouillon

1 tablespoon brown sugar

salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the
dry mustard sprinkled over it and brown pieces in bacon grease.
Put
in covered casserole or crock pot and cover with a mixture of all
the other ingredients.
Add enough liquid(stock or water) to make
sure pieces will be under.
Bake covered at 300 degrees F.
for 2
1/2-3 hrs until meat is tender.
Take off cover and bake until sauce
is good and thick.

In a large plastic bag combine flour, salt and pepper.
Drop meat
into bag and coat pork loin country-style ribs with flour mixture;
reserve leftover flour.
In large skillet over med-high heat, in hot
salad oil, cook meat, a few pieces at a time, until well browned on
all sides, removing pieces as they brown.

Reduce heat to medium, into drippings in skillet, stir reserved
flour until blended.
Gradually stir in apple cider.
Simmer to
thicken to gravy.
Remove from heat and set aside.

In 6 qt crockpot add potatoes, carrots, onions and cabbage.
Sprinkle with caraway seeds.
Top with meat.
Pour on gravy.
Cover
crockpot and cook on high for 6 hours or low for 8-10 hours.

When ready to cook meat, remove from marinade; pat dry with paper
towels.
Brown in a large skillet.
Place beef in slow cooker, stir
in marinade, plus celery, garlic and onion soup, cover.
Cook on Low
for 10 hours or on High for 6 hours, or until beef is tender when
pierced with a fork.

Remove beef to a heated platter and keep warm.
Turn heat control to
High.
Combine flour and 1/4 cup cold water in a cup, stir into
liquid in slow cooker until well-blended; cover; simmer 15
minutes.

Carve part of the roast into 1/4 inch thick slices.
Arrange slices
with rest of roast and Braised leeks on a large serving platter.
Add parsley potatoes and steamed whole carrots, if you wish.
Serve
gravy separately to spoon over all.

BRAISED leeks: Trim roots and about half of the green tops from 1
bunch of leeks.
Split each leek lengthwise; wash well.
Arrange
pieces, cut side down in a large skillet.
Add just enough water to
cover.
Bring to boil, cover.
Simmer 5 minutes, drain, return to
pan.
Add 3 tablespoons butter and sprinkle with 1/2 teaspoon salt
and celery salt.
Cook slowly 5 minutes longer or until leeks are
tender.
Green onions can be substituted for the leeks, use 2
bunches sliced in 3 inch pieces and cook a total of 6 minutes.

Take out roast, remove cloves from roast and shred pork.
Discard
liquid and onions from crockpot.
Place shredded pork, barbecue
sauce and sugar in crockpot and cover.
Cook at least 2 more hours.
Serve on toasted buns with slices of fresh onion (if desired).

Put onions, carrots, scallions,and potatoes into slow cooker.
Put
peas on top.
Toss in remaining ingredients.
Top off the crockpot
with water and cook on high 3 – 4 hours.

1 lb Prunes; pitted

8 oz Dried apricots

8 oz Dried pears

3 c ;Water

1/2 c Sugar

1/2 Vanilla bean

2 Lemon zest strips, 2″ each

2 tb Freshly squeezed lemon juice

Stir all ingredients together in a large heavy saucepan.
Bring
the liquid to a boil over medium-high heat, then reduce the heat to
as low as possible and cook, covered, until the fruit is softened
and tender, 2 hours.
Stir the fruits occasionally while they cook.
If you have a crockpot, stir all the ingredients together in it and
cook until the fruit is tender, 6 to 8 hours.
Serve the fruit warm
or at room temperature.
Yield: 6 to 8 servings.
Loomis says that
the crockpot method is preferable, for depth of flavor.
She
suggests serving this as brunch by itself, over waffles or
pancakes, or for dessert over vanilla or cinnamon ice cream.
Or,
eat this on its own for a sweet snack.
From _Farm House Cookbook_
by Susan Hermann Loomis.
New York: Workman Publishing Company,
Inc., 1991.
Pg.
494.
ISBN 0-89480-772-2.

12 Drumsticks — skinned

1 can Frozen Orange juice

(not reconstituted 1 Jalapeno pepper

or mild pepper-sliced 3 tablespoons Honey

2 tablespoons Quick Cooking tapioca

1/4 teaspoon Salt

1 teaspoon Dried onion flakes

Place chicken in crockpot.
In small bowl combine orange juice,
honey, tapioca, chili or jalapeno pepper, salt , onions.
Pour over
chicken.
Cover and cook on low about 5 hours or until tender.
Spoon
sauce over chicken.

Note: The block of frozen okra can be added as is, for it will
quickly thaw in the warming liquid.
As the stew cooks through the
day, water may be added, depending on how thick you want it to
be.

Bring the stew to a boil, lower heat and simmer, partially covered,
for at least 6 hours.
Stir the stew frequently during the day.
Near
the end of the cooking, taste for seasoning.
A partial teaspoon of
cayenne will give it a hotter bite, but don’t overload.
It is not
meant to be a hot dish, just well seasoned.

Serve from the stew pot into heated bowls.
A coarse French peasant
bread, served in big chunks and with lots of butter, goes well with
this.

Note: This is an ideal recipe for the crockpot, 5-6 quart pot is
recommend.

12 sm white potatoes — peeled

1 3 lb boneless beef chuck roast

1 tbsp cooking oil

1 c chopped onion

1 15 oz can tomato sauce

1/4 c brown sugar — packed

3 tbsp Worcestershire sauce

2 tbsp cider vinegar

1 ts salt

Place potatoes in a slow cooker.
Trim fat from roast; brown in
hot oil on all sides in a skillet.
Place meat in slow cooker.
Discard all but 1 tbsp drippings from skillet; saute onion until
tender.
Stir in tomato sauce, brown sugar, Worcestershire sauce,
vinegar, and salt.
Pour over meat and potatoes.
Cover and cook on
high for 4-5 hours or until the meat is tender.
Before serving,
pour sauce into a skillet.
Cook and stir over medium-high heat
until thickened; serve with potatoes and meat.

3 cups celery — chopped

1 cup onion — chopped

1 cup ketchup

1 cup barbecue sauce

1 cup water

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 boneless chuck roast (3 to 4 pounds) — trimmed

14 14-18 hamburger buns — split

In a slow cooker, combine the first 12 ingredients; mix well.
Add roast.
Cover and cook on high for 6-7 hours or until tender.
Remove roast; cool.
Shred meat and return to sauce; heat through.
Use a slotted spoon to serve

Garnish with green onions.
May be served warm or as a salad at room
temperature.

To Microwave: In a 2-quart microwave-safe casserole dish, combine
oil, red pepper and zucchini.
Cover with lid; microwave on high 4
minutes or until vegetables are tender-crisp, stirring twice during
cooking.
Add vegetable juice, bulgur, lemon juice, and basil.
Cover
and microwave 10 minutes or until liquid is absorbed, stirring
twice during cooking.
Let stand, covered, 5 minutes.
Garnish with
green onions.

Crockpot: Add all the ingredients except the basil and green onions
and cook on Low for 8 hours, adding the basil after 7.5 hours.
Garnish with green onions just before serving.

Yield 2-3 servings.

Remove roast to a serving platter and keep warm.
If desired, skim
fat from pan juices and thicken for gravy.

Yield 8 servings.

10 oz Spinach

1/4 lb Butter

1/2 ea Onion

6 1/2 oz Crabmeat

3/4 c Parmesan

Thaw spinach.
Squeeze water from spinach and set aside.
Preheat
oven to 350.
Melt butter in large skillet over medium heat.
Chop
onion.
Add

spinach and onion and saute until onion is translucent, stirring
frequently, about 5 minutes.
Add crabmeat and Parmesan, stirring
well to blend.
Transfer spinach mixture to 1-qt casserole and bake
15-20 minutes.
Or transfer mixture to crockpot to keep warm,
stirring occasionally.
Can be served hot or cold with crackers.
Makes 1/2 cup per “serving”

6 chicken breast halves

1 pound mushrooms — sliced

1 medium onion — sliced

3 cloves garlic — minced

6 green onions–

white part only — sliced green onion tops, sliced — reserved
1/4 teaspoon dried thyme

3/4 cup white wine

1/2 teaspoon fresh ground black pepper

1 teaspoon dry mustard

3/4 cup chicken broth

1 1/2 cups sour cream, regular or low-fat

1/2 cup Wondra (quick mixing flour)

12 ounces egg noodles — cooked as directed

Bone and skin chicken breasts.
Cut into 1/2″ cubes.
Combine all
ingredients, except sour cream and flour.
Place in a 4 to 5 quart
crockpot.
Cook on low for approximately 6 to 7 hours, stirring once
or twice, if possible.
Increase heat to high.
Mix sour cream and
flour together.
Stir some of the hot liquid from the crockpot into
the sour cream mixture; then stir the sour cream mixture into the
slow cooker, mixing well.
Cover and cook on high for 30 minutes
more or until slightly thickened.
Serve over cooked noodles or stir
noodles into Chicken Stroganoff.
Sprinkle reserved sliced green
onions over top.
Recipe by Lynn Thomas dcqp82a.

1 beef roast — 3-5 lbs

– (or pork roast) 1 package Italian dressing mix

– * see note — (Good Seasonings) 1 cup wine

– (or 1 can beer) water to cover roast 1 tablespoon
cornstarch

1/2 cup water

*Use one package of Good Seasonings mix to each pound of meat.
Too busy to cook during the summer? Need a filling dinner or party
main dish? The following gets you out of the kitchen and away from
the grill.
Place all of the ingredients together in a crockpot and
cook overnight on med/hi (or 8 hours during the day).
Remove meat
and allow to cool slighty, then with two forks shred meat and put
aside.
Mix 1 T.
corn starch with 1/2 c.
water and mix into leftover
liquid cooking until slightly thicken.
Add meat back and serve on
hard rolls, hamburger buns, or whatever.
Freezes well and tastes
better the next day.
Diana Duda

1/2 cup Flour

1/2 teaspoon Salt

1/2 teaspoon Mace — ground

1/4 teaspoon Pepper

2 pounds Veal — 1″ cubes

2 tablespoons Vegetable oil

2 cans Beef broth (10 1/2 oz each)

4 medium Potatoes — cubed

1 medium onion — chopped

1/2 pound fresh mushrooms — halved

8 ounces sour cream

In a plastic bag or shallow pan, combine flour, salt, mace and
pepper.
Coat veal cubes with flour mixture.
Heat in oil in slow
cooker or skillet on top of range over medium heat.
Add veal cubes
and brown.
Transfer to heating unit or to slow cooker.
Add all
remaining ingredients, except sour cream, to slow cooker.
Stir to
combine.
Cover and cook at setting #3 in West Bend, or low, and
cook for 7 – 9 hours…OR at high or setting #5 in West Bend for 3
- 4 hours until meat and vegetables are tender.
Just before
serving, stir in sour cream.
Source: West Bend Slow Cooking for
Fast Meals

1 Onion, chopped

1/2 Green pepper, diced

2 Ribs Celery, diced

1 Clove garlic, minced

1 lb Okra, sliced, fresh, frozen

1 lb Tomatoes, fresh, or canned

2 c Corn, fresh, frozen, canned

1 ts Vegetable Bouillon granules

1/2 c White Grape Juice

1/2 c Water

1/4 ts Tabasco sauce

1/4 ts Paprika

2 tb Fresh chopped parsley

1 tb Basil or Rosemary, minced

Vegetable coating spray Method: In a large heavy stew pot, place
bouillon and 1/2 C white grape juice, onion, green pepper, celery
garlic, cook until tender, 5-7 minutes.
Add other ingredients, cook
over low heat, stirring

occasionally to keep from sticking to bottom.
Cover and simmer
gently until corn and okra are done.
(or simmer in crockpot 6-7
hours) Note: Cut fresh corn from cob with a sharp knife, then
scrape the remaining corn off the cob.
Four ears will make about
two cups.
If you use dried herbs, rub them with the palms of your
hands before adding to the pot, this releases their aroma and
goodness.
Exchanges: 1 Veg, 1 Bread, and 107 calories.
Update old
family favorite – Alice

in Houston

2 lb Cubed pork

3 tb Soy sauce

1/4 c Vinegar

1 sm Onion, sliced

2 Tomato, cut in slices

2 tb Cornstarch

1/4 ts Ginger

1/4 c Brown sugar packed

2 Green peppers, cut into

-strips In slow cooker mix pork with cornstarch.
Then mix in
remaining ingredients except green pepper and tomatoes.
Cook on low
for 8 hours.
Stir in green pepper and tomatoes.
Cook on high for 10
minutes.
From: Jim Bodle

2 Pounds Cubed pork

3 Tablespoons Soy sauce

1/4 Cup Vinegar

1 Small Onion — sliced

2 Tomato — cut in slices

2 Tablespoons Cornstarch

1/4 Teaspoon Ginger

1/4 Cup Brown sugar

2 Green peppers — cut into

In slow cooker mix pork with cornstarch.
Then mix in remaining
ingredients except green pepper and tomatoes.
Cook on low for 8
hours.
Stir in green pepper and tomatoes.
Cook on high for 10
minutes.

Posted By waring@ima.infomail.com (Sam Waring) On
rec.food.recipes or rec.food.cooking

1 breast of turkey

completely thawed 1 Can cream of chicken soup

1/2 Cup chicken bouillon

1 Teaspoon rosemary

1/2 Teaspoon thyme

1/2 Teaspoon garlic powder

paprika ***CREAMY SAUCE*** drippings fat milk 1/3 Cup flour

1/2 Teaspoon tarragon

1/4 Teaspoon salt

1 Dash pepper

Place turkey breast skin side up in 5 quart slow cooker.
Combine
soup, bouillon or wine and seasonings and pour over turkey breast.
Sprinkle with paprika.
Cover and cook on high setting for 1 hour
then turn to low setting for 6 to 7 hours.
Internal temperature of
breast should reach 170 when done.
Slice and serve with creamy
sauce.
Sauce: Pour drippings into large liquid measure.
Spoon 3 T.
fat into saucepan.
Remove any remaining fat from drippings.
To the
drippings, add enough milk to make 3 cupfuls.
Blend flour into fat.
Gradually add liquid and seasonings.
Stir and cook over medium heat
8 to 10 minutes or until thickened into smooth sauce.
Source:
Butterball Makes Any Dinner Special Cookbook