Cooking at Fort De Chartres Rendezvous 2019

Buffalo Hump Stew

½ cup             flour

¾ tsp             salt

¾ tsp              cracked black pepper

2 -3 lbs           Bison or beef top round, cut into strips

1                     large onion, sliced

1                     large green pepper, sliced


1 can              diced tomatoes, undrained or 4-5 fresh diced  (add 1/2 cup water)

1 can              sliced mushrooms or 4-6 fresh stemmed and sliced

3 tbs               soy sauce


1 tbs               balsamic vinegar

2 tbs               molasses

Hot cooked egg noodles



Mix salt pepper & flour.  Dredge the strips and brown in a skillet.

Use mushroom juice to deglaze skillet.  Add to Dutch oven with everything else (except noodles).

Cook 6-8 hours.  Cook the noodles, and serve over.

HOTDOG CASSEROLE

1         can     tomato soup (10 1/2 oz.)


1 3/4   cups    hot water

1         can      cooked mixed vegetables (15 oz.)

1         cup      hotdogs (sliced into bite size pieces)

1 1/2   cups    minute rice

Mix  first four ingredients, and bring to a boil.

Add rice and stir once or twice
 
Pour into an oven-proof casserole dish

Preheat oven to 375 degrees

Bake uncovered for 10 (ten) minutes.

Tastes even better reheated.

PIGGY JOHNSON'S BREAKFAST CASSEROLE

1/3     cup       butter, melted

1 1/4  lbs.     hash brown potatoes (frozen)

1 1/2  cups   chopped country or city ham or cooked and crumbled breakfast sausage

1/2     tsp.       salt (omit salt if you are using country ham)

1/2     tsp.       coarse ground black pepper or 1/2 tsp. crushed red pepper (if you want heat)

1        tsp.       celery seed

1/2     tsp.       onion powder (or more to taste)

2        cups     eggs (about 10 large)

1 1/2  cups     shredded mild cheddar cheese.

Place hash browns in the bottom of a 9 x13 pan.  pour the melted butter on top.  Sprinkle the meat over the hash browns.  Add celery seed, salt, pepper, and onion powder to the beaten eggs and pour over meat.  Sprinkle with cheese.  Bake at 350 degrees for 50-55 minutes.  On top of the meat, you could add any or all of the following:  sliced mushrooms, pimiento, or finely chopped tomatoes. Finished off with a couple of sweet pepper rings on top of the cheese.

I've also made this adding 3/4 teaspoon of chili powder.

It's a favorite of the campers.
                                    

EARLY MORNING HASH

1  lb.      ground venison or beef
3            onions (large) sliced
1            green pepper (large) chopped
1 28oz   can tomatoes  diced, whole, whatever is on hand
1/2 cup  uncooked rice
1-2 tsp.  chili powder Penzeys (9000 or 3000) is best
2 tsp.      salt
1/8 tsp.   pepper (or more, to taste)

Heat oven to 250 degrees.  In a large iron skillet cook meat till brown.  Drain fat. Ann onions and pepper; stir & cook until onion is soft.  Stir in remainder of ingredients; heat through.  Pour into 2 qt. casserole dish.  Cover with foil and bake for about 1 hour.   Great with a platter of over-hard eggs and sourdough toast.  Just the thing before heading out to your deer stand.

 

 

 

 

PETE'S BAKED BUNKHOUSE STEW

2 pounds     round steak or pork

4 T.             flour

2 tsp.           salt

1/4 tsp.        pepper

2 T.             oil

1                 carrot sliced

3                 potatoes, peeled & quartered

1 cup          celery, chopped

2 cups         tomato sauce

1 8oz can    mushrooms

1 cup          water, vegetable, or beef broth

6 small       onions quartered

Cut the meat into one inch cubes.  Toss in flour, salt, and pepper in a bowl.
Stir in oil and mix well. Pour into a large casserole dish and add remaining ingredients.
Cover with foil, or lid and bake at 350 degrees for about 2 hours.

SAUSAGE, ONIONS, & PEPPERS

2 lbs.      mild or hot sausage

1  c.   sliced onion

1/2 c.   sliced green peppers

1/2 c.   sliced yellow or red sweet peppers

1 c.       tomato sauce


Slowly cook sausage in a small amount of water.  Drain.  Add onions and peppers.  Cook slowly with tomato sauce until tender.  Serve on hot toasted bun with shredded cheese.

Serves 8