Farm House Recipes

These are the post for where the following recipe's can be found:  Southern Pecan Pie    October 28, 2010  Aunt Dessie's Peanut Butter Cream Pie is September 25, 2010 Potato Candy              November 11, 2010 Granny's Western Baked Beans     October 2, 2011

The time is drawing near for pulling out all of those favorite venison recipes!  There is absolutely nothing you can't make with the right cut of venison.  Keep in mind that proper cleaning of you meat is the key to having something good to eat and a stringy, terrible tasting mess.  You or your processor should remove the thick outer layer that protects the beautiful, delicious meat that we love so well.  Venison is one of the leanest of all red meat.  Totally organic, without any growth hormones or additives.  Enjoy the hunt and the food!!

1 to 1 1/2 lb of venison loin or substitute-cut into 2x1x1/4 inch strips 1      bag of frozen stir fry vegetables 1/2   cup Kikkoman stir fry sauce 1/2   cup water Spray a 12 inch skillet or wok with olive oil.  Brown meat quickly to prevent drying out.  (if you use another cut of meat, soak in meat tenderizer for at least 2 hours) Place meat in a covered dish and add veggies to same skillet.  You will need to add 1/2 cup water to veggies and cook until tender crisp.  Add meat and stir fry sauce cook until hot. (about 5 min) Serve over rice or with potatoes.

Marinade: 1/4 cup soy sauce 3    tablespoons cornstarch 3    cloves garlic, minced 2    teaspoons ground ginger 1    teaspoon white pepper 1    teaspoon five-spice powder 1/2 teaspoon sesame oil 1    to 1 1/2-lb, boneless venison loin or substitute, cut into 2x1x1/4 inch strips 2    tablespoons vegetable oil 1    medium red or green pepper, cut into thin strips 1    medium onion, thinly sliced 1 1/2 cups thinly sliced celery 1    cup thinly sliced carrots 1    cup fresh broccoli florets 1    cup fresh snow pea pods 1    medium jalapeno pepper, thinly sliced 1    teaspoon sesame oil 1    tablespoon toasted sesame seed In a large bowl, combine marinade ingredients, Add venison strips, and stir to coat.  Cover with plastic wrap. Refrigerate overnight. ...

My best friend Faye is one of my main contributors to my recipe blog.  When she found the Chocolate Cobbler recipe she said she thought of me and how much my family and friends loved my Mom's chocolate gravy and thought the cobbler would fit right in.  She was right!!  It's great and it tastes like a hot biscuit with chocolate gravy poured over it!!  Yummy, hope you and yours enjoy it!

2 sticks of butter 1 1/4 cups sugar 1 1/2 cup flour 1 tsp vanilla 3/4 cup milk ***************** Chocolate Layer 1 cup sugar 6 tbs coco powder 2 cups boiling water Preheat oven to 350 degrees.  In a 9x13 baking dish, melt butter in oven.  Mix in a bowl 1/14 cup sugar, flour, vanilla and milk.  When butter melts pour this mixture over it.  DO NOT STIR!  In another bowl mix coco and sugar together.  Sprinkle over first mixture.  DO NOT STIR! Pour 2 cups boiling water on top of this.  DO NOT STIR!  Bake 30 to 45 minutes, or until crust browns.    Serve warm.

  Read more about it at www.cooks.com/rec/view/0,238,152181-234201,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 egg 1 box Jiffy cornbread mix 1 stick butter, melted 1 cup (8 oz.) sour cream 1 can cream corn 1 can whole kernel corn~drained   Mix everything in a bowl. Transfer batter to a 9 x 13-inch pan. Bake at 350°F for about 40 minutes, or until a toothpick inserted in center of casserole comes out clean. Top should be slightly golden brown.