FitsMyBudget

Ok so you have done the hard part and figured out what your main dish is going to be for that large group of friends you have invited over for dinner. Whew, you have it all figured out! But wait you need something to go with it. Something that will compliment it perfectly. What could you make? It has to be something simple and easy. You should make Golden Parmesan Potatoes of course!

These are the perfect side dish for so many main dishes. Or if you are simply hungry for potatoes these are perfect too. You can make them more of a main dish by adding a bit of shredded cheese and some crumbled up bacon or ham to the top about 5 minutes before you are done baking them. These potatoes are so simple to make that you can have your children help you make them!

Here are the instructions for making them. First of all, here is a list of the ingredients you will need:

6 large potatoes

¼ cup of all purpose flour

¼ cup of parmesan cheese

¾ teaspoon of salt

1/8th teaspoon of pepper

1/3 cup of butter or margarine

The first thing you should do is peal your potatoes. If the potatoes have nice skin on them you can leave the skin on and simply wash the potatoes. When you are done cleaning or pealing, Cut the potatoes into quarters and set aside.

Next, in a small saucepan, melt your butter or margarine and pour into a nine by thirteen inch baking pan or casserole dish.

Then in a large (gallon size) Ziploc bag, combine your flour, parmesan cheese, salt and pepper. I just put all the ingredients in the bag and shake it! Then moisten your potatoes with water and shake a few at a time in the bag until they are well coated with the flour mixture. When coated, place the potatoes one by one in the nine by thirteen inch pan. Do not layer them. If you have too many for one pan use two.

Then bake your potatoes at three hundred seventy five degrees for about half an hour. Then turn the potatoes over so they get crispy on both sides and then bake for another half an hour. Enjoy them!

Ok so you have done the hard part and figured out what your main dish is going to be for that large group of friends you have invited over for dinner. Whew, you have it all figured out! But wait you need something to go with it. Something that will compliment it perfectly. What could you make? It has to be something simple and easy. You should make Golden Parmesan Potatoes of course!

These are the perfect side dish for so many main dishes. Or if you are simply hungry for potatoes these are perfect too. You can make them more of a main dish by adding a bit of shredded cheese and some crumbled up bacon or ham to the top about 5 minutes before you are done baking them. These potatoes are so simple to make that you can have your children help you make them!

Here are the instructions for making them. First of all, here is a list of the ingredients you will need:

6 large potatoes

¼ cup of all purpose flour

¼ cup of parmesan cheese

¾ teaspoon of salt

1/8th teaspoon of pepper

1/3 cup of butter or margarine

The first thing you should do is peal your potatoes. If the potatoes have nice skin on them you can leave the skin on and simply wash the potatoes. When you are done cleaning or pealing, Cut the potatoes into quarters and set aside.

Next, in a small saucepan, melt your butter or margarine and pour into a nine by thirteen inch baking pan or casserole dish.

Then in a large (gallon size) Ziploc bag, combine your flour, parmesan cheese, salt and pepper. I just put all the ingredients in the bag and shake it! Then moisten your potatoes with water and shake a few at a time in the bag until they are well coated with the flour mixture. When coated, place the potatoes one by one in the nine by thirteen inch pan. Do not layer them. If you have too many for one pan use two.

Then bake your potatoes at three hundred seventy five degrees for about half an hour. Then turn the potatoes over so they get crispy on both sides and then bake for another half an hour. Enjoy them!

It’s always fun to find new ways to use matzah during the week of Passover. I remember being about thirteen years of age and having dinner at a friend’s house. His mom made lasagna with matzah. I knew I wanted to make this myself once I had a family.

The recipe uses two pounds of frozen chopped spinach. Thaw and drain thoroughly. You want as little moisture in the spinach as possible. Allow the spinach to cool. Once cooled, mix the spinach with four eggs, one cup of shredded Monterey Jack cheese, a half pound of cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper. If you like mushrooms or onions, chop some up and add about ¼ cup of each to the mixture. I’ve seen recipes that call for cheddar cheese, instead of the Monterey Jack cheese. I personally prefer the taste of the Monterey Jack. Shop around and see what cheeses are offered at the stores during Passover. You’ll find different cheese available in different towns.

Next you’ll be softening mitzvah. Start with a mixture of milk and water. You want a total of 1 ½ cups liquid. I use non fat milk so I use more milk than water. If you’re using regular milk, mix the liquids half and half.

Place the liquid in a bowl large enough to hold the matzah boards. Place the matzah in the liquid to soften. Don’t let it turn to mush, but let the matzah absorb some of the liquid. This only takes a few minutes.

Now it’s time to layer the lasagna. Spray your casserole dish. Start with a layer of matzah. Put a layer of spinach on top of the matzah. You should have enough for three matzah layers and two spinach layers.

To create the topping, mix two eggs with one cup of cheese. Spread this mixture over the top of the lasagna. Bake about fifteen minutes at 350 degrees.

I’ve seen many recipes that are variations of what I’ve shared here. Some recipes use either a marinara or spaghetti sauce. If you use a sauce, put a very thin layer of sauce over each layer of matzah.

I’ve also seen recipes that call for cottage cheese instead of some of the Monterey Jack or even in place of the Monterey Jack. So much depends on the products you’re comfortable to eat during the week of Passover and the availability of dairy products in your town.

This is a fun dinner to make and the leftovers are great for lunch the next day. They heat up wonderfully in the microwave.

It’s always fun to find new ways to use matzah during the week of Passover. I remember being about thirteen years of age and having dinner at a friend’s house. His mom made lasagna with matzah. I knew I wanted to make this myself once I had a family.

The recipe uses two pounds of frozen chopped spinach. Thaw and drain thoroughly. You want as little moisture in the spinach as possible. Allow the spinach to cool. Once cooled, mix the spinach with four eggs, one cup of shredded Monterey Jack cheese, a half pound of cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper. If you like mushrooms or onions, chop some up and add about ¼ cup of each to the mixture. I’ve seen recipes that call for cheddar cheese, instead of the Monterey Jack cheese. I personally prefer the taste of the Monterey Jack. Shop around and see what cheeses are offered at the stores during Passover. You’ll find different cheese available in different towns.

Next you’ll be softening mitzvah. Start with a mixture of milk and water. You want a total of 1 ½ cups liquid. I use non fat milk so I use more milk than water. If you’re using regular milk, mix the liquids half and half.

Place the liquid in a bowl large enough to hold the matzah boards. Place the matzah in the liquid to soften. Don’t let it turn to mush, but let the matzah absorb some of the liquid. This only takes a few minutes.

Now it’s time to layer the lasagna. Spray your casserole dish. Start with a layer of matzah. Put a layer of spinach on top of the matzah. You should have enough for three matzah layers and two spinach layers.

To create the topping, mix two eggs with one cup of cheese. Spread this mixture over the top of the lasagna. Bake about fifteen minutes at 350 degrees.

I’ve seen many recipes that are variations of what I’ve shared here. Some recipes use either a marinara or spaghetti sauce. If you use a sauce, put a very thin layer of sauce over each layer of matzah.

I’ve also seen recipes that call for cottage cheese instead of some of the Monterey Jack or even in place of the Monterey Jack. So much depends on the products you’re comfortable to eat during the week of Passover and the availability of dairy products in your town.

This is a fun dinner to make and the leftovers are great for lunch the next day. They heat up wonderfully in the microwave.

My Mexican dip takes a little while to prepare properly but simple variations of it can be thrown together in a few minutes.

You will need a large microwaveable bowl, ideal with a flat bottom, wide and shallow. This is a party dish so the bowl should be brightly colored in a Mexican style, all red, green, and yellow.

Start by chopping up some iceberg lettuce with a little coriander, and mixing the two together. This will be your middle layer, separating the hot bit underneath from the cooler bits on top. Set that aside in a separate bowl for the moment.

Heat up some refried beans or refried black beans and then generous layer them into the flat inside of the bowl. Immediately cover with grated cheddar and/or Monterey Jack cheese. Not too much, just enough to fully cover the beans. Then microwave quickly until the cheese just melts. Top this with generously scattered red or green chillies, of the flavor and intensity that you or your family most enjoy.

Place the lettuce/coriander mix directly on top of this and ensure that all the bowl is fully covered. If you’ve got a good bowl of the right type, it should be nearly full now and you can put the rest on show.

Okay, you’ve got four ingredients in, now time for the prettiest, most colorful parts of this dish.

Take a generous amount of guacamole (it’s easy to make, just mash up some avocado with the juice of a lemon and a touch of salt), and spread this over the lettuce mixture. I find it easiest to just spoon it on, and spread each spoonful a little with the spoon itself.

Then get some sour cream, and spoon this on as well. You don’t need a huge amount of this, just enough to provide a coolness in the spicy flavours of the rest of the dish.

Finally, top off with a bit of delicious red salsa, to your taste. Set this out beside a bowl of slightly warm fresh tortilla chips and just watch it disappear!

My Mexican dip takes a little while to prepare properly but simple variations of it can be thrown together in a few minutes.

You will need a large microwaveable bowl, ideal with a flat bottom, wide and shallow. This is a party dish so the bowl should be brightly colored in a Mexican style, all red, green, and yellow.

Start by chopping up some iceberg lettuce with a little coriander, and mixing the two together. This will be your middle layer, separating the hot bit underneath from the cooler bits on top. Set that aside in a separate bowl for the moment.

Heat up some refried beans or refried black beans and then generous layer them into the flat inside of the bowl. Immediately cover with grated cheddar and/or Monterey Jack cheese. Not too much, just enough to fully cover the beans. Then microwave quickly until the cheese just melts. Top this with generously scattered red or green chillies, of the flavor and intensity that you or your family most enjoy.

Place the lettuce/coriander mix directly on top of this and ensure that all the bowl is fully covered. If you’ve got a good bowl of the right type, it should be nearly full now and you can put the rest on show.

Okay, you’ve got four ingredients in, now time for the prettiest, most colorful parts of this dish.

Take a generous amount of guacamole (it’s easy to make, just mash up some avocado with the juice of a lemon and a touch of salt), and spread this over the lettuce mixture. I find it easiest to just spoon it on, and spread each spoonful a little with the spoon itself.

Then get some sour cream, and spoon this on as well. You don’t need a huge amount of this, just enough to provide a coolness in the spicy flavours of the rest of the dish.

Finally, top off with a bit of delicious red salsa, to your taste. Set this out beside a bowl of slightly warm fresh tortilla chips and just watch it disappear!

Happiness is like a virus, you would never come to know when it gets spread and your smile is seen in some one else’s eyes. The event of Mardi Gras is all about spreading that festive smile. While it is considered a special time span of the year down at Cajun Country, you can bring this festivity home quite easily.

Even if you do not reside in New Orleans, celebrating a festival only requires the right spirit. And in case of the Mardi Gras – the right ingredients. Yes, the essence of this celebration is the food, because Cajun cooking is known all across the world and this festival is all about touching the roots, the traditions and getting back some real Cajun cooking.

Now, to indeed spell the feel of Mardi Gras, plan a grand old meal fitting for King Rex. New Orleans city is known for their party moods and that’s where you hit the jackpot. So, now note down the key ingredients – spices and rice.

Actually, people always have a hard time locating the real ingredients required for Cajun recipes. In case you meet a similar kind of problem, remember two key features of this style:

1. Cajun food is very spicy, so has quite many hot sauces in the meal.

2. It consists of a lot of rice.

The reason behind is the same – the social structure in those days. In the olden days when the society was primarily divided in to the main sections like very poor, average and the rich, the riches had the food that the poor ones couldn’t even imagine. Those people used a lot of rice. Rice is indispensable in all sorts of dishes ranging from gumbo to red beans. The other variations depend upon the cost and culture. Creole is considered a rather richer choice.

In order to add some taste to this bland food, the poor in olden days used excess of spices. The modern day restaurants that serve Cajun food often tone down the spices to the colloquial tastes. Yet, till date expect the Cajun dishes to be a bit more heated up than the rest. The Cajun natives naturally then can handle the heat in the food quite well. For this they also have ample quantities of iced tea. The restaurants have iced flowing through the taps to help combat those teensy dishes when they get a bit too hot.

Some known Cajun favorites are listed below:

1. Po boys or Muffalettas

For those who want to go in for some lighter choices the sure names are po boys or muffalettas. Po boys are sandwiches that are some what deceiving in their appearance. These are anyways very filling meals. So as to prepare perfect po boys, one must look out for the perfect bread. Look for it anywhere outside Crescent City. This bread has some unique ‘chewiness’ that is a part of the real flavor of po boy. It cannot be imitated elsewhere. I’ve been all around the country and I’m sure of this fact.

2. French Fries

These continue be a part of the all time favorites for the Cajun countries.

3. Fried Sweet Potatoes

Down south, people like to fry almost everything. The recipe of fried sweet potatoes is pretty different and interesting. Its sweetness counteracts the spices of other Cajun favorites.

4. Chicory Coffee

A perfect finish to the Cajun meal is chicory coffee. In case the local coffee shop does not solve the purpose, try surfing through the website of Café du Monde. Just like its known about spices and rice, it is believed that chicory was blended in coffee and was often used as a replacement for coffee being its cheaper substitute. Though today one could go ahead with real coffee and a mere hint of chicory, chicory is rather unique in flavor. For a large segment of people chicory is synonymous for the city all together.

These recipes can easily be located through internet within a click’ time. So, all the best for planning your Mardi Gras cooking. Whether you are located in the New Orleans or elsewhere!

Happiness is like a virus, you would never come to know when it gets spread and your smile is seen in some one else’s eyes. The event of Mardi Gras is all about spreading that festive smile. While it is considered a special time span of the year down at Cajun Country, you can bring this festivity home quite easily.

Even if you do not reside in New Orleans, celebrating a festival only requires the right spirit. And in case of the Mardi Gras – the right ingredients. Yes, the essence of this celebration is the food, because Cajun cooking is known all across the world and this festival is all about touching the roots, the traditions and getting back some real Cajun cooking.

Now, to indeed spell the feel of Mardi Gras, plan a grand old meal fitting for King Rex. New Orleans city is known for their party moods and that’s where you hit the jackpot. So, now note down the key ingredients – spices and rice.

Actually, people always have a hard time locating the real ingredients required for Cajun recipes. In case you meet a similar kind of problem, remember two key features of this style:

1. Cajun food is very spicy, so has quite many hot sauces in the meal.

2. It consists of a lot of rice.

The reason behind is the same – the social structure in those days. In the olden days when the society was primarily divided in to the main sections like very poor, average and the rich, the riches had the food that the poor ones couldn’t even imagine. Those people used a lot of rice. Rice is indispensable in all sorts of dishes ranging from gumbo to red beans. The other variations depend upon the cost and culture. Creole is considered a rather richer choice.

In order to add some taste to this bland food, the poor in olden days used excess of spices. The modern day restaurants that serve Cajun food often tone down the spices to the colloquial tastes. Yet, till date expect the Cajun dishes to be a bit more heated up than the rest. The Cajun natives naturally then can handle the heat in the food quite well. For this they also have ample quantities of iced tea. The restaurants have iced flowing through the taps to help combat those teensy dishes when they get a bit too hot.

Some known Cajun favorites are listed below:

1. Po boys or Muffalettas

For those who want to go in for some lighter choices the sure names are po boys or muffalettas. Po boys are sandwiches that are some what deceiving in their appearance. These are anyways very filling meals. So as to prepare perfect po boys, one must look out for the perfect bread. Look for it anywhere outside Crescent City. This bread has some unique ‘chewiness’ that is a part of the real flavor of po boy. It cannot be imitated elsewhere. I’ve been all around the country and I’m sure of this fact.

2. French Fries

These continue be a part of the all time favorites for the Cajun countries.

3. Fried Sweet Potatoes

Down south, people like to fry almost everything. The recipe of fried sweet potatoes is pretty different and interesting. Its sweetness counteracts the spices of other Cajun favorites.

4. Chicory Coffee

A perfect finish to the Cajun meal is chicory coffee. In case the local coffee shop does not solve the purpose, try surfing through the website of Café du Monde. Just like its known about spices and rice, it is believed that chicory was blended in coffee and was often used as a replacement for coffee being its cheaper substitute. Though today one could go ahead with real coffee and a mere hint of chicory, chicory is rather unique in flavor. For a large segment of people chicory is synonymous for the city all together.

These recipes can easily be located through internet within a click’ time. So, all the best for planning your Mardi Gras cooking. Whether you are located in the New Orleans or elsewhere!

My Mexican dip takes a little while to prepare properly but simple variations of it can be thrown together in a few minutes.

You will need a large microwaveable bowl, ideal with a flat bottom, wide and shallow. This is a party dish so the bowl should be brightly colored in a Mexican style, all red, green, and yellow.

Start by chopping up some iceberg lettuce with a little coriander, and mixing the two together. This will be your middle layer, separating the hot bit underneath from the cooler bits on top. Set that aside in a separate bowl for the moment.

Heat up some refried beans or refried black beans and then generous layer them into the flat inside of the bowl. Immediately cover with grated cheddar and/or Monterey Jack cheese. Not too much, just enough to fully cover the beans. Then microwave quickly until the cheese just melts. Top this with generously scattered red or green chillies, of the flavor and intensity that you or your family most enjoy.

Place the lettuce/coriander mix directly on top of this and ensure that all the bowl is fully covered. If you’ve got a good bowl of the right type, it should be nearly full now and you can put the rest on show.

Okay, you’ve got four ingredients in, now time for the prettiest, most colorful parts of this dish.

Take a generous amount of guacamole (it’s easy to make, just mash up some avocado with the juice of a lemon and a touch of salt), and spread this over the lettuce mixture. I find it easiest to just spoon it on, and spread each spoonful a little with the spoon itself.

Then get some sour cream, and spoon this on as well. You don’t need a huge amount of this, just enough to provide a coolness in the spicy flavours of the rest of the dish.

Finally, top off with a bit of delicious red salsa, to your taste. Set this out beside a bowl of slightly warm fresh tortilla chips and just watch it disappear!

HOW TO MAKE PORK SAUSAGE  

4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)

Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.

Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft “dough.” Stuff into casings and take care to avoid air bubbles.

ANDOUILLE SAUSAGE RECIPE

1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme

Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).

After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.

Cut the pork and fat into chunks about 1/2″ across and pass once through meat grinder.

In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26″ pieces and stuff.

HOW TO STUFF A SAUSAGE :

• Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1″ from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
• Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
• Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.

To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.

The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.

BEST VENISON SAUSAGE  

6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste

Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it’s seasoned enough. Divide into 1 lb packages and freeze.

This is great fried and served with gravy and biscuits. Yum.

Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.

BEST VENISON SUMMER SAUSAGE RECIPE  

3 lbs venison, ground
3 TBS homemade Tender Quick
1 cup cold water
2 tsp mustard seed
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp freshly ground black pepper
2 tsp Liquid Smoke
2 jalapeno peppers (or to taste), seeded and minced
1-1/2 cups cheddar cheese, shredded

Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.

PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.

Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.

HOW TO MAKE PORK SAUSAGE  

4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)

Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.

Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft “dough.” Stuff into casings and take care to avoid air bubbles.

ANDOUILLE SAUSAGE RECIPE

1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme

Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).

After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.

Cut the pork and fat into chunks about 1/2″ across and pass once through meat grinder.

In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26″ pieces and stuff.

HOW TO STUFF A SAUSAGE :

• Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1″ from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
• Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
• Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.

To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.

The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.

BEST VENISON SAUSAGE  

6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste

Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it’s seasoned enough. Divide into 1 lb packages and freeze.

This is great fried and served with gravy and biscuits. Yum.

Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.

BEST VENISON SUMMER SAUSAGE RECIPE  

3 lbs venison, ground
3 TBS homemade Tender Quick
1 cup cold water
2 tsp mustard seed
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp freshly ground black pepper
2 tsp Liquid Smoke
2 jalapeno peppers (or to taste), seeded and minced
1-1/2 cups cheddar cheese, shredded

Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.

PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.

Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.

Sweet Potato Delight from The Taste Of Oregon Cookbook, a staple in our home. We love this recipe for our Thanksgiving Dinner and also love to eat it during the cool Fall weather. Our family has served this dish for years. It reminds us of Mom and her wonderful loving Thanksgiving traditions. We miss Mom, but we love to remember her warm and loving approach to each holiday. She always made an effort to decorate her house and to have traditions that we could count on. There is something so wonderful of familiarity.

Our favorite fall side dish is actually used as a dessert in our house. This casserole has delighted many people who believed they did not like Sweet Potatoes. This year we will be making the casserole/dessert using Agave Nectar and a gluten free flour blend after finding out that three family members are gluten intolerant.

(For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.) 

Sweet Potato Delight Serves 6-8

• 3 C. cooked mashed sweet potatoes
• 1 cup granulated sugar (this year I will substitute Agave Nectar)
• 2 eggs, well beaten
• 1 t. vanilla
• 1/4 c. milk
• 1/2 c. butter

Topping:

• 1 C. brown sugar
• 1/3 c. flour
• 1 C. chopped pecans
• 1/3 c. butter

Mix all ingredients together except the topping and pour into a buttered casserole dish or stoneware.

Mix topping ingredients together and sprinkle over the casserole.

Bake at 350 degrees F for 30 minutes. If you use the agave nectar, some people like to decrease the temperature by 25 degrees.

Enjoy!

Sweet Potato Delight from The Taste Of Oregon Cookbook, a staple in our home. We love this recipe for our Thanksgiving Dinner and also love to eat it during the cool Fall weather. Our family has served this dish for years. It reminds us of Mom and her wonderful loving Thanksgiving traditions. We miss Mom, but we love to remember her warm and loving approach to each holiday. She always made an effort to decorate her house and to have traditions that we could count on. There is something so wonderful of familiarity.

Our favorite fall side dish is actually used as a dessert in our house. This casserole has delighted many people who believed they did not like Sweet Potatoes. This year we will be making the casserole/dessert using Agave Nectar and a gluten free flour blend after finding out that three family members are gluten intolerant.

(For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.) 

Sweet Potato Delight Serves 6-8

• 3 C. cooked mashed sweet potatoes
• 1 cup granulated sugar (this year I will substitute Agave Nectar)
• 2 eggs, well beaten
• 1 t. vanilla
• 1/4 c. milk
• 1/2 c. butter

Topping:

• 1 C. brown sugar
• 1/3 c. flour
• 1 C. chopped pecans
• 1/3 c. butter

Mix all ingredients together except the topping and pour into a buttered casserole dish or stoneware.

Mix topping ingredients together and sprinkle over the casserole.

Bake at 350 degrees F for 30 minutes. If you use the agave nectar, some people like to decrease the temperature by 25 degrees.

Enjoy!

The easiest and the simplest way of cooking chicken is by frying it. Children absolutely love and adore this classic dish. Here are some easy fried chicken recipes for mom’s out there who want to make fried chicken more interesting than the usual.

Easy Garlic Fried Chicken

Garlic fried chicken is one of easy chicken recipes that is really tasty and loved by many. These are the ingredients: garlic powder, ground black pepper, salt, paprika, flour, milk, egg, oil, and skinless chicken fillet. Cut the chicken as you wish. In a bowl, combine garlic powder, ground black pepper, salt, paprika, bread crumbs and flour. In a separate mixing bowl, whisk milk and eggs. Dip the chicken into the milk and eggs mixture, and then coat it with the dry mixture. Fry it in a skillet or deep fryer. Cook until the chicken is brown and tender. Drain oil using paper towels. Serve warm.

Asian Fried Chicken

Marinate the chicken in soy sauce, pepper, lemon, and garlic for at least 30 minutes (the longer, the better). After marinating, just simply fry it. Cook until the chicken is brown and tender. After, it is ready to serve!

Fried Chicken Strips with mushroom gravy

Cut chicken in strips. Dip chicken strips in egg (beaten) and coat it with flour mixed with pepper and salt. Deep fry it in a pan with hot fat or oil. Wait until the chicken browns and until it becomes crispy. For the mushroom gravy, all you have to do is simmer some chicken stock in a sauce pan under medium low heat. Add flour, salt and pepper. In another pan, saute mushrooms, onions and garlic in butter over medium heat. Combine the sauce mixture with the mushroom mixture. Stir occasionally and let it thicken. Serve the chicken strips with separate mushroom gravy.

Deep South Fried Chicken

In a large skillet, heat the shortening over moderate heat. Combine flour, salt and pepper in a brown paper lunch bag. Put enough pieces of chicken in the paper bag and shake it until coated. Repeat the procedure with all the remaining chicken. Fry them in hot oil or shortening. Lower the heat, cover and cook for twenty-five minutes. After, remove the lid and turn up the heat a little. Fry them until the chicken pieces are golden brown and crispy. Drain oil using paper towels. Serve immediately.

These recipes are simple yet they can make your chicken extra special. I am sure kids will like fried chicken more after trying these easy to do recipes.