Recipes for a crowd

- Posted on Mar 06, 2019 - 12:32 PM


Cut venison tenderloin in strips and cook in oil until almost done, should be a little pink in center. Drain off oil and add 2 tsp. water. Add 4 onions cut in strips, 4 peppers cut in strips (“to make it more colorful use red, yellow and green but using just one color is fine”), add 2 packages of Lipton’s Onion Soup mix. Mix with ingredients well. Cook and thicken with cornstarch. Continue cooking until it becomes the consistency of oatmeal. Serve over rice or flat noodles. “My wife and I prefer rice.”



Makes 2 pies

2 c. sugar

1½ large cans evaporated milk

3 eggs

¾ stick margarine, melted

1½ tsp. vanilla

2½-3 c. flaked coconut

2 unbaked pie shells

Put all ingredients in mixing bowl and mix well. Pour into the 2 pie shells and bake at 350°F. for 45 minutes or until golden brown on top.



3 c. sugar

3 c. flour

3 sticks butter, melted (not hot)

6 eggs

1 tsp. baking powder

½ tsp. salt

2 tsp. vanilla

1 tsp. lemon extract

1 can evaporated milk

1 large container of dark raisins

Pour sugar in a bowl. Add baking powder and salt and stir. Then add melted butter (not hot), canned milk and 1 c. flour at a time, stirring after each addition. Add eggs, two at a time, mixing after each. Then add vanilla and lemon extract. Fold into dough with wooden spoon 1 large container of dark raisins that have been properly prepared. Spray baking pan with butter spray and then flour completely. Dump out any excess flour. Pour batter into pan and place in a preheated 300°-310°F. oven. Bake for 1½ to 2 hours depending on oven. Test for doneness.

Here is the secret to keeping your raisins from falling to the bottom of your cake: Run warm water over raisins in a colander a little at a time until the raisins puff up. Drain well; coat raisins with ½ c. flour.