Recipe of the Week:

Brenda’s Santa Fe Stew 1 pound ground beef, venison, or elk, crumbled/browned/drained 1 onion, chopped/sauteed   Put above in a large pot and add:   1-2 Tablespoons taco seasoning mix 1-2 Tablespoons ranch dressing mix 1 can black beans 1 can pinto beans 1 can kidney beans 1 can corn (hominy is good too) 1 large can diced tomatoes 1 can Rotel tomatoes   Add water to suit your preference for consistency.  Simmer.  Serves 6. Chef’s Notes: Can be topped with shredded cheese, sour cream, tortilla chips.   For freezing in individual containers, don’t add any extra water until you get ready to …




Recipe of the Week:

Mrs. RLB’s Spicy Jalapeño Venison Breakfast Sausage This recipe for venison sausage has some heat to it!  I tried other recipes which seemed too bland and so I doctored this recipe until it was just right.  Since it is deer season, I thought this would be the best time to submit it.  You can make less if you like by cutting the ingredients by the same proportions.  Have a glass of ice water ready to drink the first time you taste it, just in case you find it a little too hot for you.  You can always adjust the spices …




Recipe of the Week:

Adele Davis Low-Sugar Granola This is nutritionist Adelle Davis‘ recipe, that I copied from a magazine in a doctor’s office waiting-room more than 30 years ago, and have since shared with many dozens of people. In a large pan (a shallow roasting pan is good) combine dry ingredients, mixing well: 5 c. regular rolled oats 1 cup chopped almonds 1 cup raw sesame seeds 1 cup raw sunflower seeds 1 cup shredded coconut 1 cup powdered milk (not instant mix) 1 cup soy flour [or wheat flour] 1 cup wheat germ. In a 2 cup measuring cup, combine 1 c. …




Recipe of the Week:

John E.’s Lefse                         Lefse is also known as Norwegian flatbread, or “Norwegian tortillas.” Growing up in a mostly Norwegian community, I learned at an early age the joys of a warm rolled lefse fresh from the griddle that had been slathered with butter and sprinkled with sugar.  In later years I enjoyed them rolled with thin sliced gouda cheese, summer sausage, and a little mayonnaise with mustard.  Lefse in both forms was a welcome snack while sitting in the middle of a snow filled slope after several hours of skiing. My grandparents always boiled more spuds than …




Recipe of the Week:

Rose’s Bean Hamburger Casserole Preheat the oven to 350 degrees.  Sauté in a large skillet: 2 Tablespoons vegetable oil 1/2 cup onion, chopped 1 cup celery, chopped 1/4 cup chopped green pepper, chopped (optional, or other chopped veggies or olives) 1/4 to 1/2 lb. hamburger (or ½ pint jar hamburger or other meat) When the meat is brown, stir in: 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon seasoned salt 2-1/2 cups cooked beans 1-1/4 cups (about 1 can) tomato soup, tomato sauce or diced  tomatoes 1 beef bouillon cube, dissolved in 1 cup hot water 2 cups cooked rice …




Recipe of the Week:

Rose M.’s “Magic Mix” White Sauce Mix Combine: 4 C nonfat dry milk 1 C flour ¼ C corn starch 1 C butter or shortening (or a combination)   Combine all very well with a pastry blender, or better yet, with a food processor or mixer.   To use, combine 2/3 C Magic Mix with 1  to  1 ½ C water (depending  how thick you want your sauce and what you’re making), and simmer until thick. You can start with less water and add more water if you want a thinner sauce, or even add more mix to get the …




Recipe of the Week:

Jackie and Brenda’s Venison Chili 1 ½ pounds ground venison 2 cans light red kidney beans, drained 1 Six ounce can tomato paste 1 Twenty eight ounce can crushed tomatoes 1 onion, diced Chili powder and ground red pepper, to taste.   Brown venison and onion together in large pot or Dutch oven. Add all other ingredients and cook on low heat for 1 to 1½ hours or 1½ to 2 hours if using dried beans. Chef’s Notes: Dried kidney beans can also be used but be aware that red kidney beans require longer soaking than other beans to reduce …




Recipe of the Week:

Michelle W.’s Baked Oatmeal The following shared with me by my wonderful neighbor and adopted mom, who received it from the owner of a bed and breakfast in the heart of Amish country, Lancaster Pennsylvania. I double the recipe, mix it overnight and cover with plastic wrap, and store in the fridge. the next morning, as soon as I awaken, I remove wrap, put pan in a cold oven, turn oven on to 350 and bake about 1 hour or until the top is brown and crunchy.  I like to add fresh fruit (blueberries, peaches, apples are divine) prior to …




Recipe of the Week:

Jaime’s Black Bean, Corn, and Turkey Soup   1 lb ground turkey 1 tbsp vegetable oil 1 medium onion, diced 1 tbsp chili powder 1 tsp cumin 3 cups chicken broth 2 cans black beans, drained and rinsed 1 can sweet corn, drained 1 cup salsa   Saute turkey and onion in vegetable oil until brown.  Then add the spices and cook for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 30 minutes.  Enjoy with your favorite corn bread!   Our favorite corn bread recipe is as follows:   1 box Jiffy Yellow …




Recipe of the Week:

Marie’s Zucchini Ratatouille 2 TBS olive oil 1 large zucchini squash, sliced in half lengthwise and then into semicircles 1 medium onion, sliced 2 TBS minced garlic (fresh or reconstituted dried flakes) Heat oil at 400 degrees in an electric skillet and add squash, onion and garlic. Saute for about 15 minutes until zucchini slices start to brown. Add: 1 TBS chopped herbs: basil, rosemary, oregano, thyme are best. Add 2 Roma tomatoes, cut in wedges and saute an additional 5 minutes until tomatoes are soft Chef’s Notes: We served it over leftover tuna/rice casserole (not at all French!) and …




Recipe of the Week:

The Late Memsahib’s Molasses Taffy Ingredients: 1 Cup granulated Sugar 1 Bottle (1-1/2 Cups) Dark Molasses 2 tsp vinegar 1-1/2 Tbsp Butter 1/8th tsp Salt 1/2 tsp Baking Soda Coating: Powdered Sugar Directions: In a THICK 3-quart saucepan, mix molasses, sugar, and vinegar. Heat and stir CONSTANTLY until it reaches the hard ball stage. Remove from heat. Add butter, salt and soda. Stir until foaming stops. Pour into -a well-buttered pan. Pull the taffy by hand until it is light and stiff. Using buttered scissors, cut into bite-sized pieces (1/2 diameter cylinders x 1 inch long. Roll in powdered sugar. …




Recipe of the Week:

Notutopia’s Tomato-Corn Pie This is a quiche-like pie. Makes 8 servings. Ingredients 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/3 cup extra-virgin olive oil 5 tablespoons cold water 3 large eggs 1 cup milk 1/2 cup shredded sharp Cheddar cheese, divided 2 medium tomatoes, sliced 1 cup fresh corn kernels, about 1 large ear, or canned or frozen 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper Recipe Steps: Preheat oven to 400°F. To prepare pre-baked crust: Combine whole-wheat flour, …




Recipe of the Week:

Two Stinging Nettle Recipes from Notutopia Stinging Nettle Pesto Ingredients ¼ lb. young stinging nettle leaves ¼ cup fresh mint leaves 1 garlic clove, minced ½ cup pine nuts, toasted 2 Tbsp. lemon juice extra virgin olive oil ¼ cup firmly packed grated Parmigiano-Reggiano cheese Kosher salt and freshly ground black pepper Prep: – Fill a large pot halfway full with water. Add ¼ cup salt and bring to a boil. – For washing the nettles, fill a large bowl with cold water. Using latex gloves or tongs (if you’re allergic to rubber), submerge the nettles in the water and …




Recipe of the Week:

Big Ben’s Chicken Asparagus Rice Casserole Sometimes spontaneity can yield a pretty good result.  This recipe was thought up on the spot at fish camp one night, and the result was a quickly emptied  pot.  3 cups Jasmine white rice 6 boneless skinless chicken breast halves 2 lbs fresh asparagus spears 1 can condensed cream of chicken soup 1 can condensed cream of mushroom soup 1 cup heavy cream 2 cups shredded cheddar cheese   Combine rice and 6 cups water.  Mix in soups and chicken breasts.  Cover and bake for 1 hour on low heat (275-to-325 degrees F), stirring …




Recipe of the Week:

Big Ben’s Sausage Lentil Soup 2 lbs mild Italian sausage (mine was homemade, more lean than what you’d get at the store), crumbled 6 cups mirepoix, diced small (that’s 1 1/2 cups celery, 1 1/2 cups carrot, and 3 cups yellow onion, diced to approx 1/4 inch cube) 1/3 cup extra virgin olive oil (EVOO) Use 1/4 cup if your sausage will render as it cooks. (Mine doesn’t.) 2 tablespoons (4 to 6 cloves) minced garlic 10 cups water or stock 1 ea 15 oz can diced tomatoes (fire roasted preferable) 1 ea 4 oz can tomato paste 2 sprigs fresh (approximately 2 …