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

WAY STATION POT ROAST

 

This was a standard meal used by a stage stop in the early 1880's

3-4 lb. pot roast                                                           12        whole peppercorns

2     cloves garlic                                                         12        whole allspice

4     T. butter                                                                1          bay leaf, crumbled

Salt                                                                               1 T.     grated horseradish

Flour                                                                             1/2 C. rum or dry red wine

1     large onion, sliced                                                 1/2 C. water

Dumplings                                                                    Small whole carrots

Mash the garlic and sauté in the butter.  Rub the meat with salt and flour.  Lay the meat on a bed of sliced onions in a large Dutch oven with a lid. Add butter, spices, and seasonings and pour the rum over the meat.  Pour 1/2 cup of water over the meat as it cooks.  Cover and simmer 4 hours. Add the carrots for the last half hour.  For the last 12 minutes add the dumplings to steam in the pot.
When the roast is done remove to a large platter and surround with dumplings and carrots.  Stir gravy until smooth; season and pour over the roast. 

                                                                Dumplings

2 C. flour

4 tsp.  baking powder

1/2  tsp.  salt

1 scant C. milk

Sift dry ingredients together and add the milk gradually.  Drop by spoonful and cook with roast during the last 12 minutes of cooking.

DELICIOUS HEART OF VENISON

1           deer heart

5           strips of bacon

2 cups   tomato juice (or V-8)

2 cups    water

1            bay leaf

1/2 tsp.  sweet basil

5            whole cloves

Pinch of cinnamon

Place tomato juice,water, and spices in the bottom of a steamer kettle.  Put the heart with the bacon strips over it in the top of the steamer.  Cover tightly and steam slowly for 3 hours or until a fork inserted in the meat comes out easily.  Chill the heart thoroughly, and then slice thin and serve cold.  Strain the cooking liquid and save for use as a base for Venison Stew.

WOODSTOVE STEW

2 lbs.     beef shin bones

2 qts.     water or vegetable stock

1 T.        salt

2            peppercorns

2           onions, sliced

3           potatoes, sliced

4           stalks celery, chopped (with leaves)

5           carrots, chopped

1/2 tsp. basil leaves, crushed

1/4 tsp. thyme leaves, crushed

Place meat, water, salt, & peppercorns in a soup kettle.  Bring to a boil & skim off froth.  Simmer 3 hours covered.  Add vegetables & herbs.  Cook an additional 30 minutes.  serve with cornbread and butter.

Buckshot Slim's 5 Bean Soup

1       (1) pound bag of 5 bean soup mix

1       large onion (chopped fine)

3       garlic cloves (minced)

3       stalks celery ( chopped, with leaves)

2       15 ounce cans crushed or diced tomatoes

1       15 ounce can chicken stock

1-3     ham hocks, or ham bone with plenty of meat still on.

1        tbsp. dried parsley

1 1/2  tsp.  Italian seasoning

1        tsp. coarse ground black pepper

          salt to taste

       Soak the beans overnight then bring to boil; remove from heat and set aside
       Saute' the ham, onion & celery till soft.
       Add the beans chicken broth and cover with water ( a couple inches over the beans)
       Add the stock, tomatoes, parsley, pepper, Italian seasoning, 1/2 tsp or so of salt for starters
       Stir it up bring to boil, reduce to a simmer comer and cook till beans are tender 2 -2 1/2 hours
       Add stock or water as needed.  If a flavoring pack came with the beans add that  after 2 hours
       Check salt & pepper.  Add hot sauce now if desired
       Serving over rice is a good option

Buckshot Slim's Kustom Kutting Boards

Walnut, Curly Maple, Birdseye Maple, Hickory, Rosewood, Cherry, Mahogany

Chili

Buckshot Slim's Award Winning Deer Camp Chili

 

 

1     28 ounce can tomato sauce

 

1    28 ounce can diced tomatoes

 

1    medium yellow onion (chopped fine)

 

2    celery ribs (chopped fine)

 

3/4  teaspoon Italian herbs

 

1/2  pound bacon cooked & chopped

 

2     pounds ground bison, beef or venison

 

1     pound Bob Evans sausage (original, or hot)

 

2     16 1/2  ounce cans red kidney beans (rinsed well)

 

9     ounces (aprox 1/2 bottle) Sweet Baby Ray's Hickory & Brown Sugar BBQ sauce

 

1/4  cup chili powder  (I prefer 1/8 cup each  Penzey's 3000 & 9000)

 

1/2  cup Coca-Cola.  No diet & no Pepsi

 

1/8  teaspoon ground red pepper (optional) & to taste

 

1     square unsweetened Bakers Dark Chocolate  (busted up)

 

Cook the meat 1 pound at a time.  Saute' The onion and celery in with the meat.

Dump everything else in the pot.  Chocolate last.  Simmer at least  three hours.  Ifin it gets too thick add more Coke or meat stock.  Gets better every day.

 

Many people claim it's the best they've ever et.

 

 

 



Good For What Ails You Chicken Soup

QUICK & EASY CHICKEN SOUP


2   tablespoons olive oil

1   medium/large yellow onion (chopped very fine)

4   carrots  (sliced)

3   stalks celery (chopped, with leaves)

1   large or 2 small bay leaves

1/2  teaspoon poultry seasoning

1   teaspoon summer savory

2   quarts chicken stock

1   cup vegetable stock (add more as needed)

2   8 ounce bags of precooked chicken strips (cut into chunks)

1/2 cup parsley chopped

1/2 bag medium/small egg noodles   (frozen are best)

Heat the oil in a heavy pot.  Cook the onion and celery (without leaves) until translucent.  Season the chicken with salt and cracked black pepper.  Place chicken in pot and brown about 5 minutes.  Dump in the rest or the ingredients (except parsley & noodles).  Simmer for at least two hours.  Add parsley & noodles and cook another 20 minutes.  Add veg. stock to thin if desired.  This will be even better reheated.