Karl’s cooking:

 

Cincinnati Chile   had 1-11-98

Wild rice soup 1-24-98

3-8-98    Swiss Steak; lettuce, pineapple cottage cheese salad, brussel sprouts

 

 

 

 

 

 

Cincinnati Chili


 

 

 

 


 

 

Wild Rice Soup

 

 


 

Wild Rice Soup

½  cup uncooked wild rice

2 T butter

1 med. Onion

3 cups milk

3 cans cream of potato soup

1 pound velveta cheese

6 slices crisp bacon crumbled

Diced browned chicken or pheasant

 

In separate saucepan  prepare wild rice.  Suate onion in butter until tender.  Add milk & potato soup.  Increase heat to medium stirring occasionally.  When mixture is hot, add cheese in chunks to speed melting.  When creamy ad cooked wild rice.  Add bacon and/or chicken.

 

 

 

Swiss Steak

 


 

Maple Lag Breakfast Blend

2 cups oatmeal

1 cup rolled wheat

1 cup rolled barley

1/2 cup bran

1/4 cup wheat germ

1/4 cup rye flakes

2 Tablespoons chopped nuts

2 Tablespoons sesame seeds

1 teaspoon cinnamon

3/4 cup mixed raisons & chopped dried fruit

 

Combine all ingredients except fruit.  For hot cereal, use 1 part

of the mixture to 2 parts water.  Bring water to a boil, add salt

(1 teaspoon salt per quart of water) and fruit.  Add Breakfast

Blend after fruit cooks alone for a few minutes, cook over low heat

until done (about 15 minutes).  Serve with milk or maple syrup.

The blend can also be used to make granola, or you can add a small

amount to oatmeal cookies or bread.

 

 

Notes on cooking a hog:

 

1.                  As soon as possible reserve a grill and order the hog.   Tell the butcher to cut the hog lengthwise and inform him if you want the head (attached or cut off).

 

Talk to Andy Biebl about borrowing his sawhorses and boards for a cutting table, and the spicket to put the head on.

 

2.                  Stuff to get before roasting:

A.                Charcoal (5-31-98 used two 20 lb. bags – I bought a third, but didn’t even open it.) and charcoal starter.  Wood chips for smoking.

B.                 Surgical drapes (to put on and protect cutting table) and surgical gowns (work great short –sleeved!)

C.                 Knives

D.                Wire to hold feet to grill (may need to do so the feet don’t get in the way of the rotisserie).

E.                 Gloves (fireplace gloves work great)

F.                  Extension cords (for grill)

G.                Trash can for scraps when cutting pig; bucket for bones for dogs.

 

3.                  Day before roasting:

A.                Pick up roaster, level and stake into position if needed.

B.                 Set up, level cutting table (can do this during the early roasting hours)

C.                 Soak wood chips

 

4.                  Day of roasting:

A.                Start charcoal (in small BBQ grill or bucket), then pick up pig

B.                 Place pig on rack with “skin” side outside.  5-31-98 I “off set” the halves to expose more surface area. Then add charcoal to the drawers.

C.                 A meat thermometer in each half of the hog and one in the top vent of the roaster

D.                After pig has roasted for about 15 minutes, sprinkle on the first of the salt mixture; then every hour.

E.                 5-31-98 kept “oven” temp between 300 – 350 degrees F.

F.                  Check oven temp at least every 30 min; especially about 15 min after adding charcoal (can get too hot/cold 5-31-98 > 400 and < 250).  Will need to add charcoal about every hour.  5-31-98 it took about 1 – 2 hours for the meat thermometers in the pig to begin to register.  It took 8 hours to cook the pig (which was big enough for about 250 – 275 sandwiches – I don’t know the weight).  Next time, keep track of meat temp & oven temp  Vs. time.

G.                5-31-98 when done, removed one half of the hog to cut, replaced the other half to the grill (temp about 250) – do not rotate grill unbalanced – can damage the gears.

H.                Brown head in Weber grill (5-31-98 about one hour on L-O-L).

 

5.         Cleaning the grill – wire brush – then to high pressure car wash.

 

 

Roasting Hog – from H. Meyer

 

The hog must be split lengthwise – need to inform when you order the hog.  Also, tell the butcher if you want the head.

Start coals in a bucket before putting into roaster.  It will take 6 – 8 hours to cook one hog.

 

            1 hog

            4 oz pepper (5-31-98 I bought peppercorns and “ground” them in Gwen’s small                                 Cuisnart food processor – it worked well)

            21 oz Onion salt

            28 oz salt

            7 or 9 oz bottle Garlic powder

 

            Heat hog on roaster >= 15 minutes, then sprinkle on a little of the above mixture (waiting until the hog is a little warm, will cause the mixture to stick to the exposed fat on the hog), and sprinkle on some about every hour when you check hog, coals, etc.

 

            Mixture to put into one roaster ( one hog should make about 3 roasters):

 

            Holland House Red Cooking wine 3 16 oz bottles.

 

 

Drew’s Famous Onion Dill Bread

 

 


 

Jerkey recipe from Warren D. Bohlmann

 

For 5 lbs. Meat:

 

1 ¼ cups Soy Sauce

1 ¼ cups Worchester Sauce

¼ cup Hintz 57

1 ¼ tsp. Garlic powder

1 ¼ tsp. Onion salt

2 ½ tsp smoke salt

1 ¼ tsp Black pepper

¼ tsp cayenne pepper

 

Soak overnight then dehydrate.

 

 

 

 

For the Pheasant and Wild Rice Casserole, double the soups, rice and mushrooms, cooks well in the clay cooking pot.   Do not use the Lipton Onion Soup mix – makes it too salty.

Use the liquid from the mushrooms; 10-20-07 added 4 cups water – try 3.

 


 

 

 

 

 

Beef Strogonoff

 

We usually double everything except the meat.

 

2 med. Onions – cut fine

¼ c. butter

2 ½ lbs. Round steak cut very thin

1 can tomato soup

1  6 oz. Can mushrooms

1 T prepared mustard

2 T brown sugar

Dash Worcestershire sauce

½ pt. Sour cream

1 c. rice cooked & seasoned salt & pepper

 

Slice onions very thin & saute until brown in the butter in a large frying pan or dutch oven.  Remove from pan.  Cut steak in noodle-like strips across grain of meat.  Place in pan from which onions were taken, and brown on all sides.  Stir frequently..  Add soup, mushrooms, mustard, brown sugar, Worcestershire sauce, sour cream, salt & pepper.  Mix well.  Cook slowly for an hour or so.  Serve on rice.  May be prepared ahead and reheated in chafing dish.

 

 

Custard

 

Carmal Sauce

 

½ c sugar

¼ c water

Microwave about 7 min

 

Custard – Betty Crocker + 1 egg

 

8 eggs Beat

½ c sugar

½ tsp salt

4 c milk scaded (?)

1 tsp vanila

No Nutmeg

 

Bake in pan of water – bake longer than instructions

 

 

 

 

Venison Soup


 

Marinate from Caroline Varland

 

Equal parts Soy Sauce, Olive Oil, Red Wine;  add onions

 

 


Cream of Mushroom Soup:

 

1/2 Cup butter

12 OZ mushrooms, chop 1/3 and slice 2/3

1/2 cup chopped mild onions

3 cans low sodium chicken broth

1 cup dry white wine

1 tbsp fresh thyme

1/2 tsp pepper

1 tsp salt (or to taste)

Sautee mushrooms and onions in butter for 15-20 minutes. Add the wine & seasonings during the last 10 minutes and allow it to cook down. Add the chicken broth and simmer another 15 minutes. Add 1/2 & 1/2. Serve.

You may do the mushrooms, onions, wine & seasonings ahead and refrigerate. Then just before serving, add the chicken broth, simmer. Add cream and serve.

 

Chicken Fried Pheasant

INGREDIENTS:

 

DIRECTIONS:

  1. In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
  2. Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.

 

 

Deep Fat Fried Pheasant

Ingredients

Cooking Instructions

Cut meat from each side of keel or breast bone with a sharp knife, making 2 breast pieces. Marinate pheasant pieces in milk or buttermilk 1 to 2 hours in the refrigerator, or dip in milk. Dredge pieces in desired coating.* Dry on rack approximately one-half hour. Transfer a few coated pieces at a time to deep fat frying basket and lower into heated fat (350-360° F). Use 2 inches or more of heated fat. Remove pieces when golden brown (3-5 minutes). Serve immediately, or if you are preparing a large quantity of pheasant, keel) already fried pieces hot in a single layer in a flat casserole in a 300°F oven.

*Coating mixtures:

1.                               Mix:

2.                               Mix:

3.                               Mix:

4.                               Combine ingredients and beat with a rotary beater until batter is smooth.

 

Deep Fried Turkey

 

Need to check:

20 min to get oil hot

40 min to cook

10 min to cool

 

1.       Put turkey in pot, fill with water so about 2” above turkey

2.       Remove turkey

3.       Measure amount of water/level – determines how much oil will be needed

4.       Use Peanut oil, initial temp 400 degrees

5.       Pot & turkey should be dry (of H2O) when start

6.       Wire legs, wings PRN

7.       Cook at 350 – 365 degrees 3 – 3.5 min per pound, to meat temp of 175 degrees

8.       Carve after cooled (one recipie recommended 20 min.)

 

 

Cranberry Salad

1 raspberry jello - sugar free

1 cup hot water

1/2 cup cold water - or drained fruit juice

1 sm. can mandarin oranges (drained )

1 - 16 oz. can whole cranberry sauce

1/2 cup crushed pineapple (darined )

1/4 cup chopped walnuts

2 tablespoons lemon juice

Dissolve jello in hot water

Add cold water or juice.

Chill till somewhat thick.

Add fruit and nuts.

Pour in mold.

 

 

Cheesecake

 

NOTE: will need to let the cream cheese come to room temp. (about 4 – 6 hours).

 

Crust:

1 c. flour

¼ c. sugar

1 tsp. grated lemon peel

½ c. butter or margarine

1 slightly beaten egg yolk

¼ tsp. vanilla

 

Making the crust;

Combine first 3 ingredients.

Cut in butter until mixture is crumbly.

Add egg yolk and vanilla.

Blend well.

Pat 1/3 dough on bottom of 9” spring-form pan.

Bake in hot oven (400 degrees F.) about 8 min. until golden.

Attach sides.

Butter sides and pat remaining dough on sides to height of 1 ¾ “

Set aside.

 

Filling:

Five 8-oz. pkg. cream cheese

¼ tsp. vanilla

¾ tsp. grated lemon peel

1 ¾ c. sugar

3 Tbsp. flour

¼ tsp. salt

4 – 5 eggs (1 cup)

2 egg yolks

¼ c. whipping cream (Gwen P. doesn’t include this)

 

Making the filling:

Let the cream cheese come to room temp. (4 – 6 hours.)

Beat creamy.

Add vanilla and lemon peel.

Mix the next 3 ingredients then gradually blend into cheese.

Add eggs and yolks    ONE AT A TIME, beating after each addition.

Gently stir in whipping cream.

Turn into crust-lined pan.

Bake at 450 degrees F. for 12 min.

then REDUCE HEAT to 300 degrees F. continue baking 55 min.

 

Cooling:

Loosen sides with spatula after 30 min.

Wait 30 mn. then slowly remove sides of spring-form pan.

Cool at least 2 hours longer.

 

Serves  12 – 16.