Venison Artichoke

2 lbs. -Venison Round Steaks (or any venison pieces cut into small steaks)
-Milk (to cover steaks)
-Flour (to coat the steaks)
1/2 tsp. -Salt
1/2 tsp. -Freshly ground pepper
1/4 tsp. -Garlic salt
4 Tbs. -Olive oil for frying
1 -Lemon
1 C. -White wine
2 Tbs. -Capers (optional)
2 C. -Marinated artichoke hearts (cut to bite size)

Cut steaks into serving-size pieces. Pound each fillet until it is about twice its original diameter.Place meat in shallow bowl, and add enough milk just to cover steaks. Soak steaks in milk for 15 minutes. Drain milk and dredge meat in mixture of flour, salt, pepper, and garlic salt.

Heat oil in skillet, add steaks and cook on one side until brown. After turning steaks to cook the other side, squeeze the juice of one lemon over the meat as it continues to cook another couple of minutes.

Add the white wine, cover, and simmer another 2 to 4 minutes.

Add the artichoke hearts and capers, cover and simmer another 1 to 2 minutes until artichokes are heated through. Serve at once.

Fettucine Rice

4 chicken breasts
2 Tablespoons butter
1 clove garlic, minced

*Melt butter in crockpot, add garlic, cook until fragrant. Add chicken to crock pot (add a little water if needed), cook on high for 3 hours, then add the following ingredients:

1 - 8 oz package cream cheese
1 can cream of chicken soup
(you can add a little water to make the sauce thinner, but I like to keep it thick!)
1 dry packet of Italian Dressing

Cook for 1 more hour, stirring occasionally. Serve over rice. Makes 6 servings.

Chicken & Fresh Basil Pasta

1/2 pound of pasta (any kind)- cooked al dente
3 boneless, skinless chicken breasts - cubed
1 large handful of fresh basil - chopped
1 can of petite diced tomatoes~
1/4 C. olive oil
3-4 large cloves of garlic - minced
salt & garlic pepper to taste

Brown the cubed chicken in a large skillet with a little olive oil, adding the garlic, salt & pepper about halfway through. When completely browned, add the remaining olive oil, drained pasta and can of tomatoes. Stir & toss until pasta is sufficiently moistened (you may need to add some pasta water or more oil as needed). Remove from heat, add the basil, stir & serve.Makes 4 healthy servings.

*I just made this up but I am thinking it would also be great with some good minced olives too- like calmatta.

Great Ribs O' Beef (or Pork if you must)

Preheat oven to 350 degrees.

Place two full racks of ribs on a rack in a large roasting pan.
Add 6 Tablespoons of vinegar to the pan, (type does not matter).

Cover tightly with foil so steam cannot escape.
Bake for 90 minutes.
If you like the meat falling off the bone, leave the oven closed after turning off and leave ribs in there for another 2-3 hours.

While ribs bake, combine ingredients below to make the sticky, yummy sauce;
1 Cup Sweet Baby Ray's BBQ Sauce(you can substitute your Favorite)
1/2 Cup Heinz 57 Steak Sauce(again, you can sub if you want)
1/4 Cup Maple Syrup
1/4 Cup Brown SugarA dash of Hot sauce (to taste)

Carefully move ribs to a hot BBQ grill, meat side down. Baste backs with BBQ sauce while ribs are grilling (about two minutes or just long enough to start getting grill marks). Flip ribs bone side down and baste again. After a minute or two, remove ribs to a serving dish and baste with remaining BBQ sauce. Serve immediately!

Posted by-Ron

Chili Relleno Casserole

1 lb. ground beef
1/2 cup chopped onion
1/2 tsp. each, salt and pepper
2 4 oz.. cans whole green chilies (peeled and cut lengthwise)
1 1/2 cup shredded cheese (longhorn or Mexican mix)

Sauce:
1 1/2 cup milk
1/4 cup flour
1/2 tsp. additional salt and pepper
4 eggs, beaten

Brown the ground beef with the onions and first salt and pepper. Spread half of chili strips in bottom of 10 X 6 inch casserole.Sprinkle the cheese on that, then the cooked meat and onions.Lay the rest of the chili strips on top.Mix the 'sauce' and pour over the top.

Bake 350 degrees for 45-50 minutes (until a knife comes out clean) Cool for 5 minutes then cut and serve

Side Note by Mom**When I make the chili relleno casserole I try to get fresh roasted Hatch green chilies.**



Post by-Gnat

Lettuce or Rice Paper Wraps

1 lb. ground chicken1 bell pepper, finely chopped
2 green onions
2 tsp. ginger
1 C. water chestnuts, finely chopped
1 head of lettuce or rice paper wraps

Sauce:
2 1/2 tbs. soy sauce
1 tbs. rice vinegar
1 tsp. sugar
1/4 tsp. sesame oil
1 tbs. hoisin sauce
1 tsp. cornstarch

Mix up the sauce and set aside. Saute meat in large pan with 3 tbs. oil until barely pink. Add bell pepper, onions, ginger and water chestnuts and saute a few min. Add sauce and cook until thickened. Remove from heat and serve in lettuce or rice paper.*I like to fry up some rice vermicelli noodles to go with it. I also like to add pineapple, asian hot sauce and fresh, slivered cabbage, carrots, cucumbers or radishes when wrapping in rice paper. You can also mix up another batch of sauce for dipping. This is one of our FAVORITES!

Posted by-Gnat

Sticky Coconut Chicken

6-8 skinless Chicken breasts
1 c. canned coconut milk
1 T. minced fresh ginger
1 t. ground pepper
1 t. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. (I like to add a little sprite it makes the meat more tender) Grill on barbecue.

Glaze:
3/4 c. rice vinegar
1/2 c. sugar
3 T. soy sauce
1 t. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened. (it takes a while. I usually start this before I put the chicken on the grill) Once it gets thick take it off the heat and glaze both sides of chicken during the last few minutes of grilling.Sidenote:I like to use the left over coconut milk as liquid in my rice. Yummy....Also I like to double the glaze because I like to pour it over my rice.

Posted by-Angie

Creamy Tomato-Basil Soup & Italian Patty Melts

Serves 4
Time: 30 minutes

Soup:
4 cups whole milk
3 cans (14 ounces each) diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and freshly ground pepper, to taste
1 teaspoon sugar
¼ cup flour
2 tablespoons butter, cut into pieces
1 rib celery, coarsely chopped
1 clove garlic
½ cup basil pesto

Patty melts:
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 sweet Italian sausage patties (1/4 pound each)
1 cubanelle (sweet Italian pepper), seeded and sliced
1 medium onion, sliced
Salt and freshly ground pepper, to taste
8 slices Italian bread
8 slices provolone cheese

Make the soup: Pour milk into a medium pot over medium heat and heat until hot but not boiling. Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, celery, and garlic in a food processor and grind until smooth. Pour mixture into hot milk and raise heat to bring to a boil. Reduce heat and simmer 15 minutes.Start the patty melts: Heat a skillet over medium-high heat. Drizzle pan with oil and sausage patties; cook until no longer pink in the middle. Remove from pan and add another tablespoon oil and the peppers and onions. Season with salt and pepper (I like to add a little sugar too, it caramelizes the onions) and cook until just tender, about 5 minutes. Remove from pan. Wipe pan clean and reduce heat to medium-low.Assemble sandwiches: Place 4 slices bread on a work surface, top each with ¼ of the peppers and onions, then a slice of cheese, a sausage patty, another slice of cheese, and another slice of bread. Add butter to skillet and cook patty melts until golden and cheese is melted, 2-3 minutes on each side. Press with spatula as they cook or set another heavy skillet on top to weigh them down. (I cook the patty melts in my George Foreman Grill…)

Pour soup into shallow bowls and stir a little pesto into each serving. Cut the patty melts corner to corner and dip in the soup as you eat.

Posted by-Alisyn