Vernon W. Ellis
3 lbs. ground venison 1½ c. Italian-seasoned dry bread crumbs
1 10.5-oz. can cream of mushroom soup
3 eggs, lightly beaten
¼ c. grated Parmesan cheese
1 oz. package dry onion soup mix
2 10.75-oz. cans condensed golden mushroom soup
½ c. milk
2 Tbs. browning sauce
Salt to taste
Ground black pepper to taste
Preheat oven to 350 degrees F. Line two baking sheets with aluminum foil and lightly grease. Mix together the ground venison, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets. Bake in the preheated oven until no longer pink in the center, about 30 minutes.
While meat balls are baking, start the sauce. In a 9x13 inch baking dish, mix the soup, milk, browning sauce, salt and pepper to taste. Blend well.
When the meatballs have finished baking, remove them from the baking sheet and place them in the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20-30 minutes, or until sauce begins to bubble. Serves 6.
CORN AND SEAFOOD CHOWDER
Anthony C. Ellis
2 oz. sliced bacon, diced
½ medium onion, chopped
1½ c. diced peeled potatoes
1 bag of frozen kernel corn
1 c. water
¼ lb. bay or sea scallops, quartered
¼ lb. uncooked medium shrimp, peeled and deveined
¼ lb haddock, cut into 1-inch pieces
2 Tbs. butter, melted
1 tsp. salt
1 tsp. minced fresh parsley
1/8 tsp. curry powder
2 c. milk
¼ (12 oz.) can evaporated milk
In a large soup kettle or stockpot, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Sauté onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
Add the scallops, shrimp, haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon.
SUNDAY’S BEST MASHED
John T. Hefferon Jr.
2½ lb. potatoes, peeled and cubed
½ c. sour cream
1 (3-oz.) pkg. cream cheese, softened
2 Tbs. and 1½ tsp. butter or margarine, divided
½ tsp. salt
½ tsp. onion salt
1/8 tsp. pepper
Place potatoes in a large pot; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 2 Tbs. butter, salt, onion salt and pepper; use an electric mixer and beat until fluffy. Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees F. for 20-25 minutes or until heated through. Serves 6.
SWEET POTATO JACKS
Michael A. Turner II
2/3 c. canned sweet potatoes
2 Tbs. and 2 Tsp. brown sugar, divided
1¼ tsp. ground cinnamon
1¼ tsp. ground nutmeg
1¼ sheets frozen puff pastry, thawed
Preheat oven to 350 degrees F. Line two baking sheets with wax paper. Mix sweet potato, brown sugar, cinnamon, and nutmeg in a bowl.
Roll out puff pastry into a 12x12 inch square and cut each sheet into nine 4-inch squares. Spoon sweet potato mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely. Serves 12.
SHRIMP AND GRITS
8 oz. raw medium shrimp, thawed, peeled
2 Tbs. water
1 tsp. seafood seasoning blend, divided
1 tsp. canola or corn oil
1 medium red bell pepper, finely chopped
5 medium green onions, chopped
2 c. fat-free milk
½ c. uncooked quick-cooking grits
¼ tsp. salt
½ c. shredded reduced fat sharp cheddar cheese
1 tsp. Worcestershire sauce (low sodium, if possible)
Heat a medium-sized non-stick skillet over medium heat. Cook shrimp in water and seasoning blend for five minutes or until shrimp turn pink on the outside and opaque in the center, stirring frequently. Pour into a bowl. In the same skillet, heat oil, swirling to coat the bottom. Cook bell pepper and green onions for five minutes or until tender, stirring frequently. Stir in milk, grits and salt. Increase the heat to medium high and bring to boil. Reduce heat and simmer, covered for five minutes or until thickened, stirring occasionally. Remove from heat, stir in cheese, Worcestershire, remaining seasoning blend and shrimp with any accumulated liquid. Cover and let stand for five minutes so the flavors blend, the shrimp warms and the cheese melts. Serves 4.
DEAN’S DEEP FRIED VENISON
Harold Dean Corbin
2 tsp. Season-All
1 tsp. onion powder
2 tsp. black pepper
½ tsp. Ac’cent
2 tsp. garlic powder
Venison hindquarter, tenderloin or shoulder
Oil for deep frying
1-2 c. flour
Mix first five ingredients together. Set aside or place in shake bottle.
Rinse, and then blot meat with paper towels to dry. Cutting across the grain, slice meat into strips, approximately ¼-inch thick. Remove any gristle and/or fat as you go. Once all of the meat is sliced, place strips in a large bowl to season. Lightly sprinkle strips with seasoning mix, then toss gently to coat all pieces. Place strips in an airtight food storage container or large freezer bag and refrigerate overnight.
Heat oil to 375 degrees. Coat meat strips in flour again just before placing in hot oil. Be sure to leave enough space in pan so that the strips aren’t overcrowded. Cook ’til golden brown, approximately five minutes, or until the strips float to the top of the oil. Remove cooked strips from oil and place on paper towels to remove excess oil. Cook slightly, then serve.