A variety of recipes contributed by Flit
5 lb. ground venison
2 T liquid smoke
1/4 C Morton's Tender Quick curing salt (do not substitute)
1 1/2 t. garlic powder
2 T chili powder
2 1/2 t. ground black pepper
Pound meat (hush hopper) out thin on flat surface.
Sprinkle other ingredients on top. Mix thoroughly
with hands. Put into bowl, pack down tightly
to avoid air pockets.
Cover and refrigerate 24 hours.
Remove from bowl and mix again. Return to bowl,
pack tightly and refrigerate an additional 24 hours.
Shape into 4 rolls, 2 1/2" in diameter.
Bake on broiler pan rack for 4 hours at 225 degrees,
rolling to the next side each hour;
or bake 12 hours at 150 degrees.
(If your dear failed to bag a deer, lean ground beef may be used.)
5 lb. ground venison
10 slices toasted bread, crumbled; or 2 1/2 C bread crumbs
1 1/2 C water
5 t salt
1/2 t black pepper
1 t oregano
1 t chili powder
1 t minced onion
1 t garlic powder
Mix above ingredients thoroughly.
Shape into 1 1/2" dia. balls. Brown in skillet,
drain and place in baking pan or crock pot.
2 bottles Heinz chili sauce
1 C grape jelly
1 T worcheshire sauce
Combine and pour over meatballs.
Oven: bake 1 hour at 350 degrees.
**If baking in the oven, double sauce recipe.
Crockpot: overnight on low or 4 to 6 hours on high.
For some strange reason,
it doesn't need doubled if using a crock pot.
1 box Duncan Hines yellow cake mix
1 sm. box vanilla instant pudding mix (even if mix has pudding in it)
1/2 C water
1/2 C oil
1/2 C rum
(the larger bottle I buy, the less I care if it doesn't turn
Mix above together and beat for two minutes.
Fold in 1/2 to 1 C chopped pecans.
Pour into greased bundt pan. Bake at 350 degrees.
Check at 40 minutes.
Should be golden brown and and sides pulled away from pan.
If not, bake
an additional 5 minutes.
When cake is done, remove from oven
and use a shish-ka-bab skewer or butter knife to poke deep holes
all over the top. (Those imbibing while baking, close one eye.)
Then make topping:
1 stick butter or margarine
1 C white sugar
1/4 cup water
2 T rum
Melt butter in saucepan, add sugar and water.
Bring to a boil for 1 minute.
Remove from heat and add rum
(If you've finished all the rum by this point,
you'll really get a kick outta how the liquor bubbles.)
Pour all over top and cake and along the sides.
When cool, turn onto plate.
(For those with convictions against drinking,
the alcohol evaporates
during cooking, so buy the smallest bottle,
make a couple and enjoy!)
1/2 c Butter
1 1/2 c Graham cracker crumbs
1 can Sweetened condensed milk
1 c Coconut
12 oz Chocolate chips
12 oz Butterscotch chips
1 c Chopped walnuts or pecans (optional)
In 11x13 inch pan, melt butter.
Sprinkle graham cracker crumbs over melted butter.
Pour condensed milk over this mixture.
Place on top: coconut, chocolate chips, butterscotch chips and nuts.
Mash down with hands.
Bake at 350 degrees for 25 minutes.
1 Box German chocolate cake mix
1/2 c Butter, melted
1 c Nuts, chopped
1 c Flaked coconut (optional)
2/3 c Evaporated milk
6 oz Chocolate chips
1 lb Caramel kisses
Combine cake mix with 1/3 cup of evaporated milk
(keep 1/3 cup in reserve). Add melted butter.
Blend well (batter will be stiff). Put 1/2 of batter in
9x13 pan and press out with fingers.
Bake this portion for 5 minutes at 350 degrees.
Meanwhile, add the reserved 1/3 cup of milk
to unwrapped caramel kisses and melt in microwave.
Remove pan from of oven and add chocolate chips, nuts and coconut.
Add layer of caramels. (This isn't the easiest to spread out,
so you might want to "roll" it out between sheets of wax paper.)
Add remaining batter for top layer and continue baking
in oven 20 minutes at 350 degrees.
Cool completely before cutting.