1 – 1 1/2 lb lean Roast – If am lucky enough to have antelope but a small beef roast will work
2 14 oz can Beef Broth – You need enough to cover meat
1 lrg Green Bell Pepper – sliced thin strips
1 lrg Onion – sliced
1 C Mushrooms – washed and sliced
2 T Butter
Shredded or sliced Mozzarella Cheese
Italian Bread – 8 inch section for each serving
1/4 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Salt
1 T Italian Seasoning
1/4 tsp Hot Pepper Flakes
1/2 tsp Oregano
Rub meat with 1/2 of spice blend and in a skillet heat small amount of oil to brown meat. Brown meat on medium/high until a deep brown on all sides. Remove and set aside. Deglaze skillet with a small amount of broth and add back to broth.
Heat broth with remaining spice blend, add brown meat and heat to a gentle simmer.
Simmer until meat is tender 1 – 1 1/2 hrs. Remove and slice meat into thin shaved slices and return to broth. Keep warm and keep all broth for dipping.
In butter, saute onions, green peppers and mushrooms until mushrooms reduce to half and onions are clear. Keep warm.
Split and toast Italian bread, add meat, vegetables and cheese.
A good accompaniment is a small bowl of broth for dipping.
Great served with my canned Pickled Vegetables and homemade French Fries or/and Onion Ring.
This is a chowder style soup using milk base. You can adjust this recipe to fit you taste. But use this base and then add corn, cooked diced potatoes, or a savory herb.
1 can Canned Salmon (clean and deboned)
1/4 C Celery (1 rib) – fine chop
1/4 C Onion – fine chop
1/4 C Green Bell Pepper – fine chop
1/8 C Carrot – Shredded
1/4 tsp Garlic – grated
4 C Milk
2 T cornstarch for thicken (if needed)
Saute vegetable, salt, pepper in a small amount of oil in sauce pan until onion are beginning to look clear.
Add milk and salmon, bring to gentle boil and reduce to simmer for 10 minutes. If you prefer a thicker soup, mix cornstarch with small amount of water and add to soup until desired thickness.
This on one of Dad’s favorites.
1 can canned salmon – clean from skin and bones
1/3 C fresh Celery – chopped fine
1/3 C Bell Pepper – chopped fine
1/3 C Yellow Onions – chopped fine
1/2 tsp Garlic – grated
2/3 C Saltine Crackers – crushed fine
1 Egg – beaten
1/4 tsp Hot Sauce – Sriracha
1 T Worcestershire Sauce
1/2 tsp Parsley Flakes
1/4 tsp Black Pepper
1/2 tsp salt
Oil for frying
Mix all ingredients together (except oil) and blend throughly. If you let it set up for half an hour they retain their shape better.
Heat skillet to medium high with enough oil for frying. Make Patties and place in hot oil, fry patties until golden brown. About 10 minutes, turning when needed.
Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest
1 – 1 1/2 lb Extra Large Shrimp (cleaned, shelled, deveined)
1 pkg Bacon
1 Jalapeno – sliced into thin strips lengthwise
Cheese 1/8 inch thick 2 inch long
Prepare each shrimp by placing a small slice of jalapeno and cheese in the middle, wrap each with a half of piece of bacon (or enough to cover shrimp) and secure with a toothpick. These can be made up in advanced and stored in frig for 1 day.
Heat charcoal or gas grill to 350 and grill shrimp until bacon is cooked.
Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned.
Serve with a Chipotle Sauce