Sunday, November 18, 2007

My new book finally hits the bookshelves....

...Well Sir...after alot of hard work...research and phew...all that posing in differant new book finally hits the bookstores.....NAHHH...just funnin with y'all..

But there is a real book out there not written by the Cookie....looks funny and interestin... probably make a unique Christmas gift fer someone... like that old Jarhead Chief over at Smoldering Embers...ahem...ahem....
____________________ that I've got the attention of all you's some great recipe's fer ya from the Cookie man that yur sure to enjoy.... I know, I's close to Thanksgivin and all, but see'n as how every other food blog out there has all kinds of Holiday recipe's...I just thought I'd be cantankerous and differant....

Beer Battered Fried Mushrooms

2 or 3 packages of Mushrooms
1 box of Bisquick pancake mix
2 bottles of your favorite beer, one fer you t’drink while yur cookin, and the other fer the batter.

Vegetable or Peanut Oil for deep frying

Wash mushrooms and trim off the hard end of the stems. Pat dry.

Dredge all the mushrooms that you will be deep frying into DRY Bisquick mix…this will help the batter to stay on the mushrooms.

Heat oil in a deep fryer, or deep skillet with enough oil to cover.

Place 2 cups of the Bisquick Mix in a bowl and pour in enough beer so that the resulting mixture is just a touch on the thin side ( so that a little will drip off the mushroom after you’ve coated it.)

Dip each mushroom into the mixture, let excess drip off, and place into heated oil. Fry the mushrooms, until golden brown and drain on paper towels.

NOTE: If’n ya want beer battered fish pieces…do exactly the same procedure only use your fish fillets or pieces….

Marinated Venison Steaks

The great thing about this is that you can marinating yur Venison steaks while yur out huntin fer bambi’s mommy or daddy…

These amounts are for 3 to 4 steaks, but if’n ya got a larger huntin party and more steaks to cook…increase the ingredient amounts appropriately…

1/3 cup of Worchestershire Sauce
1/3 cup of Olive Oil
¾ teaspoon of Onion salt
2 cloves of Garlic, minced
½ teaspoon of black pepper
2 Tablespoons of Lemon Juice

Mix all the above Marinade ingredients and put into a sealable plastic bag. Add yur steaks, seal bag making sure all the meat is coated, and let marinade for 3-5 hours.

When ready to cook, cook on a BBQ grill over hot coals, or a broiler if’n ya have one in the camp kitchen. Only cook for about 4 to 5 minutes a side. Serve and ENJOY!

Venison Pasta Soup

Ain’t nuthin that tastes as great a a hearty bowl of hot soup on a cold fall or winters day when yur huntin or fishin. Here’s a simple and easy to make soup that y’all are gonna love…
4-5 cans of a good Beef broth/stock
1 bag of Extra Wide Egg Noodles
¾ lb of ground Venison (or hamburger if’n yur out of venison)
1 Medium onion, chopped
2 stalks of Celery, chopped
2 Tablespoons of Butter
2 cloves of Garlic, chopped (or Garlic salt if’n ya’d prefer)
Chopped chives
Salt & Pepper to taste
Grated Parmesan cheeze

In a frying pan, brown yur ground venison and garlic over medium heat in the butter.

NOTE: If ya don’t have any fresh Garlic, you can use Garlic salt but add it to the soup in the next step when you add the venison, celery and onions.

Heat the Beef stock to boiling and add egg noodles. Cook as to package directions. When done, add the browned venison, celery and onions to soup.

Add Salt & Pepper to yur likin, and simmer fer about 10 minutes or so. Garnish the soup with the chopped chives and Parmesan cheeze and serve with a good Italian bread…. Mmmm Mmm.