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Beef, Pork, Chicken and Fish

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Unrolled cabbage rolls

1 Lg. head of cabbage... chopped
3 lb. burger
1 lb. Reg. rice
2 med. onion diced
1 32oz can on tomato puree
salt and pepper to taste

mix rice and burger together
place layer in bottom of Dutch Oven
salt and pepper between layers
then place layer of chopped cabbage
then another layer of burger then cabbage
continue till all is used.
Pour in tomato puree last then cook till cabbage is tender.
I sometimes put sauerkraut on as last layer on top.
It is like cabbage rolls with out rolling them.


Submitted by Woodhick
 
Hamburger Stronganoff

1 lb of grown beef browned
add can of cream of mushroom soup
a can of beef broth (if you wanted you could use bullion and water)
1 cup water
3 cup pasta, I usually use the corkscrew ones,
cook till noodles are done and add:
1/2 cup sour cream.

Feeds 4-6 folks, goes nicely with a salad, and a big ole crusty slice of french bread and this is a top rate quick dinner, weather at home or at camp.


Submitted by Cookie
 
"Chicken Ala Holley"

this will feed about 9 people unless they are ravenous.

2 chickens cut up Or 9 breast of chicken
One big box of yellow rice or white rice "uncle Bens" quick rice. Saffron rice will work great too. All depends on taste and your money.
Curry powder..small can will do unless this crowd likes "hot mouth"
Parmeson or mozzarela cheese grated..one good package. Again...depends on how cheesy the group is.
Salt..all to taste..I usually put in a good table spoon.
water for the rice
cut up or stewed tomatoes...optional

Will need a dutch oven

First roast,bake, or stew your chicken parts. I like lightly roasted chicken or if you have a time problem...you can always get the pre-cooked chicken parts. Then take all the meat off the bones..discard bones..

Second...put in the rice, water, table spoon of curry to taste (and turns rice yellow) be careful, make sure group can handle hot spice. Stewed cut up tomatoes...salt..

Let it simmer a while...then put in chicken...and the cheese
and put a good layer on top....let it bake for about 45 min. or so...depends on the dutch oven and coals.
Stir every so often...and then eat....



Submitted by Tipis
 
Smothered Turkey Breast

turkey breast
Onions
celery
carrots
6-8 rashers bacon (raw)
salt & pepper

Wash and clean the turkey breast, remove all excess fat. Loosen skin from the meat but do not remove.
Slice onions to 1/4" thick slabs, place under skin next to meat, place 2 slices of the bacon over onion under skin on each side.
Liberally pepper the breast on top of the skin, add a pinch or two of kosher or sea salt.
Layer the remaining bacon over the skin, place one slice of onion on each end and skewer into the meat to hold in place.
Cut remaining onions into medium chunks wtih carrot and celery, drizzle with olive oil and place in bottom of a dutch oven or coverable baking dish. Place turkey breast up on top of the chunked veggies. Drizzle a little olive oil on top of the onions on the turkey breast to prevent burning and cover.

Put into a 400 degree oven, bake until done.

Submitted by Vic
 
Hot Boudin

Ingredients should be fresh:
1 Fresh Boston butt or pork picnic shoulder (note that most large Boston butts will make two or three times the amount needed for this recipe but do not double or triple it until you ve made it several times and are comfortable with the results)
1 bunch parsley
1 bunch green onions, chopped
1 large yellow onion, peeled and quartered
1 head of garlic
3 or 4 dried, red, hot chili peppers (usually sold bulk in the produce section)

Have available:
Hog casings prepared for use and cut to 18 length
Kosher or pickling salt (not table salt)
Red pepper flakes (as used on pizza)
Black pepper
Cayenne pepper
Thyme (dried and crushed or ground ground is preferred)
Ground mace or nutmeg
Ground allspice
Long grain rice

Spice mix:
1 Tbs. Kosher or pickling salt
1 tsp. ground black pepper
2 tsp. red pepper flakes
2 tsp. cayenne pepper
1/8 tsp. thyme
1/8 tsp. mace or nutmeg
1/4 tsp. allspice

Herb mix:
1/2 cup finely chopped parsley
3/4 cup finely chopped green onion
2 tsp. minced garlic


Preparation: Prepare 3 pounds of meat, by cutting into 2 cubes (retain some fat in the meat) ,do not toss the bones.
In a six-quart heavy pot, place 5 cups water, 1 tsp. salt, 1 tsp. ground black pepper, 3 or 4 hot red peppers, 4 bay leaves and 1/8 tsp. thyme and bring to a boil.
Place bones in the boiling water and add the cubed meat. Return to boil then lower to simmer for 1 hour or until tender. When tender, add large yellow onion and cook for 7 minutes more. Remove meat, onion and chili peppers - let cool. Discard bay leaves and bones.
Pour off broth to retain 2 cups in stock pot DO NOT discard the remainder since some will be used later leftovers can be used for dirty rice. Add 1 cup long grain dry rice and bring to boil over high heat, stir, cover and place on low heat for 20 minutes or until done.
After rice has cooked, remove to large mixing container and cool thoroughly. Grind cooled meat, onions and red chili peppers through 1/4 coarse plate on grinder.
Combine cooled ground meat mixture, cooled rice, spice and herb mix. Add about 1 cup broth and mix well.
Begin stuffing casings, leaving 2 at the beginning and stop within 2 of the end DO NOT over fill casing or tie ends since this allows the mixture to expand while cooking without bursting. Coil lengths on cake rack over a pan and place in refrigerator to chill. Boudin is ready when casing is dry to the touch store in zip-lock bags until ready to use. It has no preservatives so make sure to freeze if not eaten soon after preparation.
To cook, coil the boudin in a colander or place in steamer over boiling water for 20 minutes. It can be eaten at this time and the casing may be discarded after emptying the contents or it can be browned in butter to crisp the casing to your taste.

Traditional Cajun boudin contains pork livers and occasionally other organs. If you wish to include these: Use 1 lb. liver, then cook separately and discard the liver broth stock. Increase dry rice measure to 1-1/2 cups and pork broth stock to 3 cups before cooking rice. Spices and herbs may be increased to suit your taste but are sufficient as is.


Submitted by Anvil
 
Trout Patties
6 to 8 medium size trout
3/4 c. cracker or bread crumbs
1 egg
salt and pepper to taste
1 tbls minced onion
1/2 tsp minced fresh garlic
In a separate bowls:
1 c. cornflake crumbs
1 well beaten egg
Place trout in a pan of lightly salted boiling water for approximately 5 to 6 minutes.
Remove from pan,peel skin off and debone trout. Crumble trout into small pieces into a bowl. Add cracker crumbs,1 egg, pepper, salt, onion and garlic. Mix well and form into patties.
Dip patties into well beaten egg then roll in cornflake crumbs.
Fry in hot skillet with veggie oil until golden
brown on both sides. Drain and enjoy. Great with
Hush Puppies.
Note: I think this would work with about any
freshwater white fish. Mite have to adjust
boiling time depending on size of fish.

Submitted by Snake-eyes
 
Baked Walleyes Fillets

Ingredients:

2# Walleye fillets
Salt to taste
Pepper to taste
1 tsp. paprika
Juice of 1 lemon
1 Tbsp. grated onion
1/4 to 1/2 cup bacon grease


Preparation:

Cut fillets into serving -size portions. Place in single layer in well greased baking pan. Combine remaining ingredients and pour over fish.
Bake at 325 degrees for 25 to 30 minutes or until fish flakes easily when tested with fork. Should serve 4 friends. Side dish mite be wild rice.

Submitted by snake-eyes
 
Cornish Pasty

Pasty Crust:

One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water

Pasty filling

Beef, Vennison, etc. preferrably roast.
Two Large potatoes
One large turnip
One large onion
Salt and pepper to taste
Water


preparation: Making the crust:
Mix flour and salt in a bowl, then add in the fat until the mixture falls through the fingers. bump mixture onto a lightly floured top. Make a well in the centre of the mixture and add water until it forms a pliable, yet stiff, dough.

Making the Pasty Filling:
Finely chop the beef. Dice the potatoes, turnips and onions. Add a healthy portion of black pepper at this stage if so inclined. Mix in a large wooden bowl.

Assembling the Pasty:
Using a floured table top, roll out half the dough the size of a dinner plate. Mound up the filling in the center of the dough; dampen around the edge of the dough with either water, or milk and then fold the dough over the mix, making a half moon shape. Crimp the edges of the dough and make a slit on top to let out steam.

Baking the Pasty:
Place on lightly greased metal baking tray in the middle of a preheated oven, for about 40 minutes at 450 F. The pasty is cooked when its underside turns brown and crisp.

Submitted by Skagan
 
Fish in Chips

Ingredients: 2# fish fillets
1/4 cup milk
1 cup crushed potato chips
1/4 cup grated parmesan cheese
1/4 cup melted butter
1/4 tsp. dried thyme
1/4 tsp. garlic powder

Preparation: Dip fish fillets in milk. Then dip in mixture of crushed potato chips,parmesan cheese and dried thyme and garlic powder. Place in a greased baking dish. Sprinkle with any extra crumbs. Drizzle melted butter over top. Bake at 450 degrees for 14 to 18 minutes. Use 4 good size pieces of your favorite fish.

Submitted by snake-eyes
 
Green Chili Pie

Ingredients

1 1/2 lb ground beef
Onion
1 can cream of mushroom soup (could also use cream of chicken or cream of celery soup)
½ soup can of milk
1 small can chopped green chilies
Cheddar Cheese
Monterey Jack Cheese
Flour tortillas

To browned meat & onion, add the soup, milk & green chilies. (if you prefer you can keep soup, milk & chilies mixture separate from meet & use as a separate layer).

Spread small layer of soup or soup/meat mixture in bottom of baking dish, top with a layer of flour tortilla, then meat, then soup, then cheese. Repeat ending with cheese on top.
Bake covered at 350 for a total of 35 minutes. Remove cover during the last 10 minutes.

Very good leftovers....if there's any left.

Submitted by Catman
 
Simple Smoked Fish

Ingredients:

Fillets of salmon
Coarse pickling salt
Hardwood chips/chunks for smoke

Preparation:

1.) Lay fillets out flesh side up. Cut a across in two directions to form a crosshatch pattern with 1-2" spacing. Cut all the way to the skin but not through it.
2.) Salt the fillets with enough coarse salt to lightly cover, make sure the salt gets into the cuts.
3.) Place fillets in a plastic bag or crock to cure for 1-4 hours. Keep cool.
4.) Remove fillets and wash with cold water to remove excess salt.
5.) It is best to hang the fillets in the smoker rather than lay them on racks. The juices can drip away easier.
6.) Smoke for 3-6 hours.
7.) Use low heat to finish your fillets to your satisfaction. They can be finished almost raw (translucent) for lox type, cooked (opaque) for hot smoke, or dried into jerky (dryfish) that will keep for long periods without refrigeration.

Submitted by Fussil de Chasse
 
Duck Stir Fry

Ingredients:

Duck breast (two)mallard preferred but works with just about anything
Olive Oil (1/3 cup)
Onion, large
Soy Sauce (1/4 cup)
Worcestershire Sauce (a few dashes)
Rice

Preparation:

Slice duck breast into thin strips (1/8 to 1/4" thickness). Dice onion. Add ingredients to bowl or ziplock bag and add olive oil, soy and Worcestershire Sauce. Mix thoroughly. Let marinate in refrigerator for a couple of hours. Dump entire contents into hot frying pan and cook for about 4 minutes, stirring as needed. Serve over a bed of rice.


Submitted by: Bakeoven Bill
 
Honey Grilled Pork Tenderloin

Ingredients:

1 3lb boneless tenderloin (venison works GREAT too)
2/3 cup soy sauce
1 teaspoon ground ginger
3 cloves garlic - crushed
¼ cup firmly packed brown sugar
1/3 cup honey
1 ½ tablespoons sesame oil
Vegetable cooking spray

Preparation:

Trim fat and butterfly tenderloin lengthwise. Cut it to within ½ inch of the off side and lay open. Place in a Ziploc bag. Combine soy sauce, ginger and garlic and pour over the tenderloin. Seal and place in refrigerator for 3 or more hours turning occasionally.

Combine brown sugar, honey and sesame oil in saucepan. Cook over low heat continuously stirring until sugar dissolves. Spray grill with cooking spray. Place tenderloin on grill that is at medium heat (I pour the marinade from the bag on the meat at this point). Cook for 20-25 minutes turning occasionally. For the last 5-10 minutes, based the meat continuously with the sugar/honey/oil mixture (you will want to keep it warm on the grill or side burner as it will get really thick when cool). When the meat is fully cooked, remove and allow to rest for 5 minutes or so before slicing to serve.

If you want, you can make extra glaze to put on when serving - it is yummy!

(modified from the 1992 Southern Living recipe)

Submitted by Pork Chop
 
Western Mountain Man Pork Roast

Ingredients:

One 3 to 5 pound pork roast
10 to 12 garlic cloves
3 to 4 Tablespoons of crushed red pepper
one bottle of your favorite BBQ sauce
one bottle of your favorite beer


Preparation:

Pierce the roast all over with a paring knife. Make the piercings deep enmough to hold a teaspoon of the cruched red pepper and a garlic clove. Press about a teaspoonful of creshed red pepper into each hole and then plug the hole with a garlic clove. Place the roast into a dish towel, pour the BBQ sauce over it and wrap up. Place the wrapped roast into a covered dish or even better, put it into a zip lock bag. Pour in the beer and let it marinade in the refrigerator at least over night. A couple of days is even better. Roast over an open fire or in a BBQ grill that can be covered. Keep the heat low and cook slowly. If your BBQ grill has a thermometer, keep the temp. around 250 to 275 and cook until the roast is done.

This is some mighty fine eatin' but if you do not like hot stuff, avoid the crushed peppers. Just scrape them away on yhour ploate and enjoy the meat. The meat absorbs the flavor but not the heat of the peppers.

This works great for beef, too but, unfortunately, is not a good game dish because game does not have enough fat and will become dry when roasted on an open fire... but you can try it if you wish.

Submitted by billnpatti
 
Wild hog smoked hams, loins, etc

Ingredients:

Ham or Bacon Brine

Volume of water 1 qt 1 gal 2 gal 5gal
Meat, wt 5 pd 20 pd 40 pd 100 pd

Salt 6.5 oz 26 oz 3.2 lb 8 lb
Sugar 1.6 oz 6.5 oz 13 oz 2 lb
Prague#1 Cure 1 oz 4 oz 8 oz 1.25 cup


Note: Brown sugar may be used, or maple syrup, for variation.

Preparation:

Mix the pickling ingredients. In theory thicker joints, such as ham, should have a stronger brine - make the brine up in 90% of the quantity of water. Thinner joints, such as bacon, shoulder, and loins (backstrap) should have the mixture in 120% of the water. Ideally, curing should be done at or about 38 degrees F. Put the meat into the brine, making sure that there are no air pockets, put a scrubbed board on top and a big stone on top of that
to weight the meat down - Don't use an iron weight- and leave in the brine for 4 days per pound of each big joint. Thus each joint should be weighed before being put in, and each removed at its appointed date. Bacon and small joints should only be left in for two days per pound. After 4 or 5 days, turn the joints round in the brine, and after every so often. If, in hot weather, the brine becomes ropey (viscous when you put your hand in), remove meat, scrub in clean water and put it into fresh brine. AN ALTERNATIVE: PUT MEAT AND BRINE IN A ZIP LOCK BAG AND KEEP IN FRIDGE. When the meat is taken out of the brine, wash it in fresh water, hang it up for a week in a cool dry place to dry, then, if you want, smoke it. Hams should be cold smoked, i.e. kept under 100 F during several hours, or days, of smoking. Age for several weeks. The ham will be very salty, so before cooking, soak the ham for several hours, changing water two or three times. Cover with fresh water and simmer until internal temperature reaches at least 140 degrees F.

Smaller joints and loins should be cured in the weaker brine and hot smoked, i.e. cooked with smoke at 200 to 240 degrees F until internal temperature reaches at least 140 degrees.

Wild hog hams are leaner and tougher than domestic hams, but make terrific seasoning for beans, soups, etc. The hot-smoked loins and shoulders are delicious as is. (TIP: If the loin or shoulder comes out too salty for your taste, it can be soaked in fresh water to reduce saltiness, even after cooking.)


Submitted by sjoe
 
Pulled Pork Tenderloin

Ingredients

3 to 4 pound pork tenderloin

Mainade

Worcestershire sauce
Lite Soy sauce
Garlic powder
Tyme
Onion powder
Fresh ground pepper
Honey
NOTE: I don't specify ammounts,basicly because it is a matter taste.

Preparation

I will thourghly poke the tenerloin with forks. I personally trim no fat at this point. Mix very well the marinade. Put tenderloin in glass or ceramic dish. Pour marinade over and cover and put in frig at least overnight (24 hours is better). Turn loin in marinade several times.

Remove and cook over a very high heat charcoal grill till all sides are crusted. Remove and put in a baking pan,add any remaining marinade and a bit of water cover tightly and bake at 250 degrees for 2 hours + or -. Remove loin and cool. When cooled but still warm,remove outer layer of crusted fat. Now pull the loin apart using forks, knives whatever. Add to pan,and add your favorite BBQ sauce (I prefer Montgomery Inn) a little at a time intil it reaches the consistency for a bun.

Submitted by Snake-Eyes
 
Fry Fish (Civil War Pvt. S. B. Boyer, Union Army, Ohio, 1866)

Ingredients:

Fillets of fish
Corn meal
Flour
Eggs
Bread crumbs
No amounts were given, just common knowledge!

Preparation:

Fillets of fish may be rolled in corn meal, dredged in flour, dipped first in beaten egg and then in fine bread crumbs, or fried plain. Small fish or small pieces of fish may be dipped in batter and deep fried. For deep frying, the fat should be moderately hot; for sautéing, the pan should be hot but not smoking. Lay the fish in and fry it according to size and thickness, about 10 minutes per pound. Turn it only once. Serve it with slices of lemon.

Submitted by buck conner
 
Fish Moultee (Col. John Johnson, N.England Gazzett, 1782)

Ingredients:

Medium fish
Egg
Turmeric
Butter
Coconut
Milk from coconut
Water
Green gringer
Green chilies
Brown rice
Many of the old recipes had no amounts for items used, just common knowledge of the day.

Preparation:

Take any nice fish,(roll it in) egg, bread crumb and fry it with a little turmeric and butter, after cutting it to a nice fillet. Scrape half a fresh coconut, take the milk from it (or soak dried coconut a couple of hours in a little warm water, then use the water), cut some green gringer, green chilies in slices, boil them with the coconut milk and a little water. Add the fish and let stew until the sauce is slightly thickened. Send to the table with brown rice.

Submitted by buck conner
 
Boiled Fish (Mrs. North, Home Cook Book, 1721)

Ingredients:

Medium size fish
Salt
Vinegar
Court bouillon
Lemon wedges
Tart sauce.
Many of the old recipes had no amounts for items used, just common knowledge of the day.

Preparation:

Take the nicer fish, more simply it should be prepared. A long , narrow fish skillet with a rack is the best to boil fish in, but even a deep frying pan and a cheesecloth sling, which lets you remove the fish from the water without breaking, will do. Start the fish in cold water, with salt and vinegar in it, or in cold court bouillon. Bring it slowly to a boil and simmer gently until just done, 8 to 10 minutes to the pound. Serve hot, with lemon wedges or a tart sauce.

Submitted by buck conner
 

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