Today's Feature (Requested) Your Favorite Recipe Dish

I have to apologize that this was requested the other night in an email but I can't remember who requested it.

What is Your Favorite Recipe Dish?

I make a pot of beans called beanpot..anyplace I take this it gets eaten quickly...wife just took a pot to her work for a chili cookoff and won even though it isn't even close to chili..........try it once and you will be hooked!!


Ricks Bean Pot


1 lb. bacon..chopped
1 lb. Venison hamburg (but I use beef)
1 lb. Pepperoni
1 lb. Italian sausage
1 lb. Mushrooms
1 28oz. Tomatoes
2 Green Peppers
2 med onions
2 28 oz. cans baked beans
Cook all the meats first before you put it in the pot
Maple syrup, brown sugar, and worchestshire sauce to taste…….

Beef commercial with my home raised beef and garden potatoes. And lots of gravy. Yummy! I'm hungry now. LOL
Kow Farmer (Kurt)

That would not be easy to answer since I have so very many that I use from time to time. Like my take a week lasagne or my special mix of herbs etc for putting on meats or my Lime fish etc.

Chile Bites:
Make an Egg and cheese keish and add diced yellow banana peppers. (or as hot as you like peppers). The peppers need to be at about 1/3 of the volume of the keish. Jim

I have the best and easiest cinnamon roll recipe. It came from the high school cook in Zook, Kansas where my grandfather went to school (I grew up a few miles away). The cook showed all the girls in the home ec classes to make them as well.

They are the first things to go when I take them someplace.

This is one of my family's favorite meals.

Because it is a heavy meal, I serve either a mixed green salad, coleslaw or cooked grean beans or carrots on the side.

Sorry, I don't have exact amounts for stuff... I am one of those people that does not really cook by an exact recipe.



CHICKEN PAPRIKASH & HARD DUMPLINGS

2 pkgs. chicken legs & thighs (I like to use boneless/skinless thighs)
Butter
3 medium onions chopped
Paprika (lots - 1½ to 2 tablespoons for a big fry pan…maybe more)
Salt
Black pepper
Water
Sour cream – optional

While your chicken is cooking – mix up the dumpling recipe and put a pot of water on the stove to boil so it is ready for cooking dumplings when the chicken is finished cooking.

Sautee’ onions in butter. Add paprika and stir. Also season with salt and pepper.

Move onions to outer edges of pan and brown the chicken pieces.

Now add water until chicken is barely covered. Cook with lid slightly askew until chicken is very tender. (Sometimes sauce is a bit on the thin side and you may have to thicken it by sifting a little flour into it and boiling it for a few more minutes).

If you wish, stir in ½ to 1 tablespoon of sour cream into the pan of sauce before serving.

DUMPLINGS (note: these are hard, unleavened dumplings…kind of like a thick hunk of homemade noodles)

3 cups flour
3 eggs
Salt – maybe to ¼ per each cup flour
Boiling salted water

Beat eggs and stir in your flour.

Next, add just enough water to make a real THICK batter/dough.

Let the dumpling batter/dough rest to form glutens (while your chicken is cooking).

When chicken is very tender, then cook your dumplings…drop the batter/dough by the spoonful into boiling water. Note they will sink at first – but will float to the top as they cook. Be sure to boil dumplings for a while.

When done – drain dumplings into a strainer (not a colander or you will get a bunch of tiny dumpling bits down into your drain – obviously a bad thing).

To serve: dish up some dumplings and some chicken – then spoon some of the sauce from the chicken over the top of everything.

You gotta share this here now. My mouth is watering.

Deer Soup Recipe
1 Stick Margarine 1 1/2 tsp. Kitchen Bouquet
1 cup flour 1 qt. plus 1 cup water - I do not use this much water - I like it thick.
1/2 tsp. pepper 1/2 cup chopped celery
1bag mixed vegtables 1 tbsp. beef base 1/2 cup chopped onions 1 cup chopped tomatoes
1/2 lb. ground venison

Instructions:
Brown and drain venison. Par boil onions and celery. Melt butter in a 2-st pan and add flour. Mix well. Add water, stir until thickened. Add pepper, venison base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables and ground venison. Cook on medium heat 30 minutes, stirring occasionally. YIELD: 1/2 qt. (Soup may be frozen for later use).

I feel like a thick cut prime rib,with bone,not the boneless,medium rare,with that crust pepper coating on the outside,dribbled with some aus jus, maybe a baked potato with it? I dont want the end cut,it might be too well done,If its allright with you I like to pick up the bone and chew what meat is left on it after I am done.I dont need any steak sauce. If you want to bring a salad first I dont mind.No ,dont want any dessert,maybe a cup of coffee.

Here's a snack my mom used to make. You can use tuna, crab meat, or shrimp meat canned. Mix the meat with mayo as you would to make tuna fish sandwiches. I add a little black pepper. Than use sliced bread of your choice, butter it and cut into 1/4s, cutting crust off is optional. Shred up sharp chedder cheese, Brown bread squares in a skillet, browned side down, put a spoonful of the tuna, or crab, or shrimp on the squares. top with the chess and bake in the oven until the chess is melted, and meat is warm. Just a simple snack I like to make and eat!

Chicken Bake

Season 3-4 boneless skinless chicken breasts with Italian seasoning, bake at 350 until cooked.

Dice chicken breasts into cubes, line the bottom of a 9x13 baking pan with diced chicken

Mix 1 large can or 2 small cans cream of mushroom soup with 2 pkgs cream cheese, use a blender. Then stir into this mix of soup/cream cheese 1 bag frozen mixed veggies. Pour and level this mix over the diced chicken

2 boxes stove top stuffing mix prepared as per instructions on box, layered on top of soup/cheese/veggie mix

Bake at 350 30-40 minutes.

Larry, Is this what you like??

Keep it warm,Im on the way!

My mouth is watering, looking at those recipes!

Looks good except for the peas; I detest them as much as George H.W. Bush detests broccoli.

My favorite dish is named Katherine and I will eat anything she is cooking since May 17, 1966