Kellys Kitchen - Entrees

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    Auntie Renies Spareribs cup water cup brown sugar cup vinegar cup ketchup1 teaspoon soya sauce1 teaspoon corn starch1 can pineapple

    Combine all ingredients.

    Bake ribs alone at 325 degrees for hour, then add sauce and bake for 1 hours.

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Baked Barbecues Brisket

    This simple recipe never fails me. I always hope that there are leftovers for somesandwiches the next day.

    - Joan Hallford, North Richland Hills, Texas

    1 tablespoon all-purpose flour1 fresh beef brisket (5 pounds)

    2 to 4 teaspoons Liquid Smoke, optional teaspoon celery seed teaspoon pepper1 cup chili sauce cup barbecue sauce

    Place flour in a large oven roasting bag; shake to coat bag.

    Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place ina roasting pan.

    Combine chili sauce and barbecue sauce; pout over brisket. Seal bag. With a knife, cutsix inch slits in top of bag.

    Bake at 325 degrees C for 3-4 hours or until meat is tender. Let stand for 5 minutes.Carefully remove brisket from bag. Thinly slice meat across the grain.

    Yield: 16-20 servings

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Balsamic Vinegar Chicken1 to 1 pounds chicken breasts (cut up) or chicken strips1 pound mushrooms (fresh are best but canned are fine)1 large onion1 (15 ounce) diced tomatoes1 can Mexican tomatoes (diced tomatoes with green chilies)3 tablespoons balsamic vinegar

    Saut sliced onions and sliced mushrooms in oil until tender. Remove from skillet andadd chicken that has been dredged in flour with salt, pepper, and paprika mixed in it. Iusually add extra oil to cook chicken. Brown on both sides. Add onion and mushroomsback to pan.

    Mix two cans of tomatoes and balsamic vinegar together. Add to chicken, mushrooms,and onions. Let simmer together for about 30 minutes.

    I serve over pasta and let folks put grated cheese and sour cream on top.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Barbecued Spareribs1 tablespoon ground mustard1 tablespoon chili powder teaspoon cayenne pepper teaspoon garlic powder3 pounds pork or wild boar spareribs cup ketchup

    cup water cup chopped onion cup lemon juice2 tablespoons vegetable oil1 teaspoon dried oregano1 teaspoon liquid smoke, optional teaspoon salt teaspoon pepper

    Combine the first four ingredients; rub over ribs.

    For sauce, combine the remaining ingredients; mix well and set aside.

    Grill ribs, covered, over indirect heat and medium- low coals for 1 hour, turningoccasionally. Add briquettes to coals. Grill 30 minutes longer, basting both sidesseveral times with sauce or until meat is tender.

    Yield: 4 Servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Bear Steak Flamade

    cup all-purpose flour1 teaspoon salt teaspoon pepper2 pounds bear round steak, 1 inch thick cup butter or margarine, divided2 tablespoons olive oil or vegetable oil

    4 medium onions, thinly sliced1 cups beer teaspoon dried marjoram leaves teaspoon dried thyme leaves1 bay leaf

    Heat oven to 325 degrees.

    On a sheet of waxed paper mix flour, salt and pepper. Dip steak in flour mixture, turningto coat.

    In large skillet, melt cup butter in oil over medium-low heat. Add steak; brown onboth sides over medium-high heat. Add steak; brown on both sides over medium-highheat. Transfer meat and drippings to 3 quart casserole; set aside.

    In large skillet, melt remaining cup butter over medium-low heat. Add onions, stirringto coat with butter. Cover. Cook until tender but not brown, about 10 minutes. Pouronions over steak in casserole. Add remaining ingredients. Cover. Bake until meat istender, 2 to 2 hours. Discard bay leaf before serving.

    Yield: 6 to 8 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Big Game Baked Round Steak2 to 3 pounds boneless deer, antelope, elk, or moose round steak, 1 inch thick cup all-purpose flour2 teaspoons salt teaspoon pepper1 to 2 tablespoons butter or margarine2 to 3 tablespoons olive oil or vegetable oil

    3 tablespoons finely chopped onion3 tablespoons brown sugar3 tablespoons ketchupdried basil leaves1 tablespoon butter or margarine, cut up cup venison stock or beef broth

    Heat oven to 350 degrees.

    Trim meat; cut into serving-sized pieces. Pound to inch thickness with meat mallet.

    On a sheet of waxed paper, mix flour, salt, and pepper. Dip steaks in flour mixture,turning to coat.

    In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat.Add coated steaks; brown on both sides. Fry in two batches if necessary, addingadditional butter and oil.

    Arrange browned steaks in 12 x 8 inch baking pan. Sprinkle with onion. Top eachsteak with 1 teaspoon packed brown sugar and 1 teaspoon catsup. Sprinkle lightly withbasil. Dot with 1 tablespoon of butter.

    Add stock to drippings in skillet. Cook over medium heat for about 1 minute, stirring toloosen any browned bits.

    Add to baking pan. Cover with aluminum foil.

    Bake for about 45 minutes.

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Remove foil. If meat appears dry, add a small amount of stock or water to pan.Bake until browned on top, about 15 minutes longer.

    Yield: 6 to 8 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

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    Big Game Swiss Steak1 pounds boneless deer round steak or other big-game steak, to 1 inch thick cup all-purpose flour1 teaspoon salt teaspoon pepper3 to 4 tablespoons bacon fat1 can (16 ounces) stewed tomatoes

    cup water1 teaspoon instant beef bouillon granules teaspoon dried basil leaves teaspoon dried marjoram leaves1 medium onion, thinly sliced

    Trim meat; cut into serving-sized pieces. Pound to to inch thickness with meatmallet. On a sheet of waxed paper, mix flour, salt, and pepper. Dip steaks in flourmixture, turning to coat.

    In large skillet, heat bacon fat over medium heat. Add coated steaks; brown lightly on

    both sides. Fry in two batches if necessary.

    In small mixing bowl, mix stewed tomatoes, water, bouillon granules, basil, andmarjoram; pour over steaks. Top meat and tomatoes with sliced onion. Heat to boiling.Reduce heat; cover. Simmer over very low heat until meat is tender, 1 to 2 hours.Skim fat if desired.

    Yield: 4 to 6 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Chicken Cordon Bleu

    Start with chicken breast, boneless and flattened with a mallet. I usually divide them inhalf because of the size.

    Place a piece of cooked deli ham and half a slice of provolone cheese in the middle androll the chicken breast around the ham and cheese. Put a toothpick in to secure.

    Roll the breast in beaten egg and Pepperidge Farm Cornbread crumbs.

    Place in your baking dish and cover with Campbell's mushroom soup diluted with beefconsumme. I usually use two cans of soup to one consumme and I heat the soups toblend them better.

    Bake at 350 degrees for about an hour depending on how much chicken in yourcasserole dish. When I am baking for a large crowd it takes a good hour andsometimes I just turn the oven off and let it sit until time to eat.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Crab-Stuffed Chicken Breasts

    4 tablespoons butter or margarine, divided cup all-purpose flour1 cup chicken broth cup milk cup chopped onion1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

    1 can (4 ounces) mushroom stems and pieces, drained cup (about 10) crushed saltines - crackers2 tablespoons minced fresh parsley teaspoon saltdash pepper4 (about 1 pound) boneless skinless chicken breast halves1 cup (4 ounces) shredded swiss cheese teaspoon paprikahot cooked rice, optional

    In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir inbroth and milk.

    Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside.

    In a skillet, saut onion in remaining butter until tender.

    Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons ofthe white sauce; heat through.

    Flatten chicken to inch thickness.

    Spoon about cup of the crab mixture on each chicken breast. Roll up and securewith a toothpick.

    Place in a greased 9 inch square baking dish. Top with remaining white sauce.

    Cover and bake at 350 degrees for 44-55 minutes or until chicken juices run clear.

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Creamy Mushroom VenisonStroganoff

    Bon Appetit!

    1 package (8 ounces) egg noodles or pasta1 pounds venison cubed steak, cut into thin strips

    3 tablespoons olive oil large sweet onion, chopped1 garlic clove, minced1 package (8 ounces) fresh mushrooms, sliced2 tablespoons all-purpose flour1 bouillon cube1 cups of water3 teaspoons tomato paste teaspoon paprika teaspoon Worcestershire sauce1 teaspoon Kosher salt teaspoon freshly ground black pepper teaspoon dried basil2 tablespoons dried parsley3 heaping tablespoons reduced-fat sour cream

    Cook noodles or pasta according to package directions.

    Heat olive oil in a large non-stick skillet over medium-high heat and cook venison stripsuntil just browned. You may need to cook the venison in batches. Do not crowd in thepan. Remove venison strips from pan and set aside.

    Add onion to skillet and saut about 2 minutes.

    Add garlic and saut 30 seconds.

    Add mushrooms and saut 3 minutes.

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

  • 7/29/2019 Kellys Kitchen - Entrees

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    Sprinkle with flour and stir until blended.

    Dissolve bouillon in hot water and add to mushrooms.

    Add tomato paste and cook, stirring constantly, until thickened.

    Return venison to skillet and add paprika, Worcestershire Sauce, salt, pepper, basil andparsley. Reduce heat and simmer about 15 minutes or until venison is tender.

    Remove from heat and stir in sour cream.

    Garnish with parsley.Serve over noodles or pasta.

    Yield: 4 servings

    Enjoy!!

    Kelly Semple

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    Deer Roast

    Line pan with tin foil.

    sliced sweet potatoessliced onions6 strips bacon

    Put 3 strips of bacon on the bottom of the pan. Lay the roast on top and wrap the other3 strips around the top of the roast.

    Place sweet potatoes and onions around roast.

    Pour basting over the roast and wrap all up in tin foil.

    Bake at 350 degrees for about 1 hours.

    Baste again after 45 minutes.

    Baste:2 tablespoons ketchup2 tablespoons Worcestershire sauce2 tablespoons lemon juice

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Dilled Pork Roast

    1 (3-4) pounds boneless pork or wild boar shoulder roast, trimmed1 tablespoon salt1 teaspoons coarsely ground pepper1 teaspoons garlic powder6 tablespoons minced fresh dill or 2 tablespoons dried dill weed

    Cut about five deep slits across top of roast.

    Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast withremaining seasonings.

    Place in a large re-sealable plastic bag and refrigerate overnight.

    Remove roast from bag and place in a greased roasting pan.

    Bake uncovered at 325 degrees for 2 to 3 hours or until a meat thermometer reads170 degrees and meat is tender.

    Let stand 10 minutes before slicing.

    Yield: 10-12 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Honey Garlic Ribs

    3-4 pounds pork spareribs cut in serving sized pieces.

    Cook ribs until tender in boiling water (salted) about 1 hours. Drain and place in ashallow baking pan. Combine the following:

    cup honey1 cup ketchup cup soya sauce4 cloves garlic, crushed

    Pour sauce over ribs. These may be frozen or refrigerated at this point.

    To finish cooking, thaw if necessary, heat oven to 350 degrees.

    Baste ribs occasionally. Sauce will thicken and form a glaze.

    Bake approximately 30 minutes.

    This sauce can also be used for left over roast beef, pork or lamb. Just cover the meatwith the sauce and heat in a 325 degree oven for approximately 30 minutes.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Jalapeo DoveDove breastfresh jalapeo peppersonioncheddar cheesemozzarella cheesebacon

    flour

    Filet Dove breast off of bone.

    Cut cheeses into pieces x wide x 1 inches long.

    Cut pepper and onion into pieces.

    Sandwich cheeses, pepper, and onion between Dove breast.

    Wrap all around with bacon and secure with tooth picks. Roll in flour. Deep fry in hotoil. Do not overcook about 1 - 1 minutes only.

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Johnies Southwest Chickenriceblack beanschickensalsasour creamrice made with chicken broth

    15 ounce can black beans saut with bag of seasoning blend (frozen vegetables onions, celery, peppers) or chop up fresh and saut and then add to beans. (2 bags per3 cans of black beans.)

    Grilled chicken marinated in Italian dressing.

    Salsa.

    Sour cream.

    Serve in individual dishes, so people can layer their plates.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Lemon Chicken and Rice

    1 tablespoon oil4 boneless skinless chicken breast halves1 cup chicken broth1 cup instant brown minute rice1 teaspoon grated lemon peel2 tablespoon chopped fresh parsley

    teaspoon thyme teaspoon pepper2 tablespoon toasted slivered almonds - optional

    Heat oil in large frying pan on medium-high heat. Add chicken; cook 3 minutes on eachside or until browned.

    Add broth; bring to boil. Stir in rice and lemon. Return to boil. Reduce heat to low;cover. Simmer 5 minutes; remove from heat.

    Stir in parsley, thyme and pepper; cover. Let stand 5 minutes. Fluff with fork. Sprinklewith almonds.

    Yield: 4 Servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Meat Loaf Hamburgers1 pounds ground elk or moose1 cup (8 ounces) sour cream1 cup crushed cornflakes1 tablespoon diced onion - 1 teaspoon salt teaspoon pepper

    8 Kaiser or hamburger buns, splitlettuce leavestomato slices

    In a large bowl, gently mix the first six ingredients; shape into eight patties.

    Grill, broil or pan-fry until the meat is no longer pink.

    Serve on buns with lettuce and tomato.

    Yield: 8 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Moose Roast in Aluminum Foil3 pound roast from leg or shoulder3 and ounces pork back fatsalt and pepper to taste1 teaspoon thyme2 tablespoon olive oil2 tablespoon butter

    1 medium onion, finely chopped1 clove garlic, chopped2 bay leaves

    Preheat oven to 350 degrees F.

    Lard roast (see below).

    Season roast with salt, pepper and thyme.

    Heat oil and butter in a frying pan over medium high heat. Brown roast on all sides to adeep brown. Remove meat and set aside.

    Add onion, garlic and bay leaves to the pan and fry until golden brown and soft.

    Place roast onto 2 or more layers of aluminum foil (places crosswise) and arrangeonions on top of meat. Close foil tightly, set in a frying or roasting pan and place intothe oven.

    Bake for 3 - 4 hours.

    Remove roast from foil when done, slice and arrange on warmed plates or platter. Pouronion and meat juices on top.

    Can be served with creamy mashed potatoes and carrots or a salad.

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Larding:Roast will benefit from larding with pork fat. Larding keeps the meat juicy and makes agood flavor combination. Carrots will also give flavor but mainly make the roast lookappetizing. Pork fat and carrots should be cut into pencil-sized pieces. To push fat andcarrots into meat, a larding needle or a knife with a narrow blade can be used. When

    using a knife to make holes, pork fat must be frozen after cutting to size, so that it canbe pushed into the meat.

    Yield: 6 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

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    Pork Chops and Sauerkraut4 pork chopssalt and pepper2 tablespoons olive oil14 ounces sauerkraut (fresh or canned) I use fresh onion, thinly sliced small apple peeled, cored, and chopped

    1 teaspoon dried parsley flakes teaspoon celery seed cup beer

    Sprinkle pork chops with salt and pepper, to taste.

    Heat olive oil in a skillet and brown pork chops on both sides. Set aside.

    Rinse and drain sauerkraut, pressing excess liquid out.

    Mix sauerkraut, onion, apple, parsley flakes, and celery seeds.

    Put pork chops in a baking dish, then cover with sauerkraut. Pour beer and drippingsfrom skillet over.

    Cover tightly and bake at 350 degrees F for 90 minutes.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Savory Pot Roast3 to 3 pounds round-bone chuck roast1 tablespoon cooking oil2 large onions, diced2 cloves garlic, minced1 can tomatoes with liquid, cut up1 cup water, divided

    2 tablespoons prepared horseradish1 teaspoon browning sauce teaspoon salt, optional teaspoon pepper cup all-purpose flour

    Brown roast in oil, remove, set aside.

    In the drippings; saut onions and garlic until tender.

    Return roast. Stir in tomatoes, cup water, horseradish, browning sauce, salt andpepper, cover and simmer for 2-3 hours or until meat is tender.

    Remove roast, keep warm, drain all but 2 cups of juices, combine flour and remainingwater; stir in juices, cook for 5 minutes till thick and bubbly.

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Spicy Sloppy Joes with CornDumplings

    These Sloppy Joes have a Mexican flavor with green chilies and a south-of-the-bordersauce.

    1 pound ground moose or elk

    cup chopped green onion (with tops) cup chopped green pepper cup water3 tablespoons chopped green chilies1 jar (8 ounces) taco sauce1 jar (8 ounces) mild piquante sauce

    Corn Dumplings (Recipe below)

    Prepare Corn Dumplings; reserve.

    Cook and stir ground moose or elk and onions in 10 inch skillet until meat is brown;drain. Stir in remaining ingredients. Cover and heat to boiling over medium-low heat.

    Drop dumplings by heaping spoonfuls onto boiling beef mixture. Cook uncovered 10minutes; cover and cook 10 minutes longer.

    Corn Dumplings1 cup Bisquick Baking Mix cup yellow cornmeal cup milk

    riceblack beanschickensalsasour cream1 can (7 ounces) whole kernel corn, drained

    Mix baking mix, cornmeal and milk until dough forms; stir in corn.

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Yield: 5 or 6 servings

    Extra Hot and Spicy Sloppy Joes:Substitute 1 jar (8 ounces) medium-hot piquante sauce for the taco sauce.

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

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    Steak Marinade

    1 clove minced garlic1 teaspoon Worcestershire sauce1 teaspoon balsamic vinegardash pepper1 teaspoon Dijon mustard1 teaspoon soya sauce1 teaspoon oil (olive)

    Combine ingredients. Marinate steaks for 1-6 hours.

    Cook 1 inch thick steaks, 4 minutes per side for medium rare.

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Sweet-and-Sour Elk

    1 envelope onion soup mix cup water1 jar (12 ounces) apricot preserves cup Catalina salad dressing cup packed brown sugar1 tablespoon cider vinegar

    1 pounds elk steaks, cut into inch strips1 teaspoon salt teaspoon pepperhot cooked rice

    In a bowl, combine soup mix and water; let stand for 15 minutes.

    Add preserves, salad dressing, brown sugar and vinegar; mix well.

    Place elk in a greased 13 x 9 x 2 baking inch dish. Sprinkle with salt and pepper. Pour

    apricot mixture over the elk. Cover and bake at 350 degrees for 45 minutes. Uncoverand bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.

    Yield: 4-6 servings

    Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

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    Swiss Mushroom Chicken

    4 boneless, skinless chicken breast halves1 egg, slightly beaten1 cup crushed butter-flavored crackers (about 25 crackers) teaspoon salt pound fresh mushrooms, sliced1 tablespoon butter or margarine1 tablespoon oil4 slices ham or salami4 slices Swiss cheese

    Flatten chicken to inch thickness.

    Place egg in a shallow bowl.

    Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg then incrumbs; set aside.

    In a large ovenproof skillet, saut mushrooms in 1 tablespoon oil until tender; removeand set aside.

    In the same skillet, melt butter. Add chicken; cook over medium heat for 3-4 minutes oneach side or until juices run clear.

    Top each chicken breast half with a ham slice, mushrooms and a cheese slice.

    Broil 4 inches from the heat for 1-2 minutes or until cheese is melted.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee

  • 7/29/2019 Kellys Kitchen - Entrees

    35/35

    Tender Beef Brisket

    A touch of sugar mellows the flavorful sauce thats drizzled over this brisket. Theoriginal recipe came to me from a friend. I revised it for the slow cooker.

    1 fresh beef brisket (3-4 pounds), trimmed and cut in half1 cup ketchup1 small onion, chopped

    2 tablespoons cider vinegar1 tablespoon prepared horseradish1 tablespoon prepared mustard1 teaspoon sugar teaspoon pepper

    Place the brisket in a 3 quart slow cooker.

    In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on lowfor 6 hours or until tender.

    Remove the beef; set aside.

    Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes oruntil reduced and thickened, stirring occasionally.

    Slice the meat across the grain; serve with sauce.

    Yield: 6-8 servings

    Note:This is a fresh beef brisket, not a cornered beef.

    Enjoy!!

    Kelly Semple

    Box 505, Sangudo, Alberta

    Canada T0E 2A0

    Phone: (780) 785-3404

    Fax: (780) 785-2099

    e-mail: [email protected]

    www.south awoutfitters.com

    RReennee && KKeellll SSeemm llee