Posted by : David Slone

This very easy to make apple bundt cake that requires no fancy frosting or filling and is delicious for serving at breakfast, tea time or even as a birthday cake with a chocolate or with a fruit glaze covering. Of course, an apple cake is always great with your favorite ice cream too. You can be sure that your family and friends will love this easy to make home made apple bundt cake.

Ingredients:

2 cups of sugar

Rind of 1 lemon

4 medium or large eggs

1 cup of vegetable oil

1 tsp vanilla

2 cups of flour

1/2 tsp allspice

1/2 tsp nutmeg

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 large tart apples, grated

1/2 cup of raisins

Serves approximately 12 people (depending upon individual appetites)

Directions:

Mix the sugar and lemon rind quickly in the food processor.

Add eggs and blend until it becomes a nice cream.

Continue blending while slowly adding the oil.

Blend until it is well mixed then add the vanilla.

In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).

Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream.

Add grated apples and blend quickly into batter just to mix. Be sure not to overblend as this may shred the apples too much.

Add raisins and pulse the processor as to just mix them in and not shred them.

Bake for 55 minutes at 325°F or until sticking a knife into center comes out clean.

Posted by : Fred Morris

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.

Deer Jerky

You aren’t a true deer connoisseur unless you have tried to make your own deer jerky. You don’t have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn’t end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate ¼ inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a little seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.

An easy appetizer is Venison Cherry Spread

1 pkg. of softened cream cheese, ¼ to ½ cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Venison Roll-ups are another easy appetizer

Simply slice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus or green onions, or one of each and secure with a moistened toothpick and throw on the grill until the meat turns brown.

Venison Roast Pizza is an easy leftover meal

Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.

Crescent roll Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: ½ pound of venison, ½ pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the “Sun”, top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.

Venison Cottage Cheese Pie

Mix 1 pound of ground venison, mushrooms and onions together and put in a 9″ frozen pie shell. In a separate bowl, beat 2 eggs and add 1 cup of cottage cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top mixture turns golden brown.

Whether you’re an avid hunter or just someone who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

Posted by : Bruce Chambers

BORCH SOUP

SPLIT PEA SOUP

GRANDMA’S BEEF AND DUMPLINGS

COCKTAIL SAUCE

LIGHTSIDE

FREECYLE NETWORK

CLEANING TIPS

FOOD, HEALTHY LIVING (WITH LINKS)

BAR MIXES

To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then copy and paste only articles you would like to save.

VEGETABLE SOUP Borch

2 pounds beef, with soup bone.

2 carrots.

1 medium head of cabbage.

2 average-sized onions.

6 average-sized potatoes.

2 cups canned tomatoes.

6 whole pepper kernels.

1 bay leaf.

A few sprigs of dill.

½ cup chopped beets.

Cover meat with cool water and bring to a boil.

Let simmer until almost tender. Add water if necessary

to keep meat covered. One hour before serving, add chopped

vegetables and seasoning. Potatoes may be cooked separately

before serving. When ready to serve, remove from heat and

add sour cream.

SPLIT PEA SOUP.

1 ham hock.

2 ½ quarts water……………………………………………………2 ½ cups split peas.

1 large onion……………………………………………………………3 medium sized carrots.

Salt and pepper.

Cook ham bone and peas together slowly for about 3 hours. Dice onions and carrots and add 30 minutes before serving. Season.

Serves 8.

Grandma’s Beef-Stew & Dumplings

1 pound………………(500 g)…………………stew beef

3 tablespoons(45 ml)…………………flour

1 clove of garlic

salt and pepper to taste

1 medium size onion, chopped

3 carrots

1 turnip, diced

1 bay leaf

Cut meat into cubes. Roll in flour and brown in hot oil.

Add chopped onion and garlic. Add salt and pepper to taste.

Stir until onion is a golden brown. Add enough water to cover the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.

Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6

TIME: 15 minutes preparation, approx.2 hours to cook

Dumplings

2 cups………………………………..(500 ml)………………………all purpose flour

4 teaspoons…………………….(20 ml)……………………………baking powder

½ teaspoon…………………………(2,5 ml)……………………….salt

2 tablespoons…………………(30 ml)……………………………shortening

¾ cup…………………………………….(185 ml)…………………milk

Sift flour. Add baking powder and salt and sift again.

Cut in the shortening and add milk. Drop into simmering stew gently, being careful to drop a piece of meat or vegetable so that it will not be immersed. Cover the kettle.

COCKTAIL SAUCE

½ cup …………(125 ml)…………ketchup

3 tablespoons..(45 ml)…………..lemon juice

1 or 2 drops Tabasco

¼ teaspoon…..(1.25 ml)………..salt

2 teaspoons….(10 ml) ………….Worcestershire sauce

Dash of horseradish.

Mix all ingredients together. Serve in fish cocktails.

LIGHTSIDE

I parked my car in a 7-11 store lot, rolled down the window to make sure my dog had fresh air. He was stretched flat in the back seat watching me leave and ready to follow. I had been training him to stay.

As I backed up to the curb, pointing my finger at the car and giving the command “Stay”, “Stay”, do you hear me “Stay”.

A young lady in a nearby car gave me a strange look and said,

“Why don’t you just put it in park?”

A wife was making breakfast of fried eggs for her husband, when he burst into the kitchen. “Careful”, he said. CAREFUL! Put in some more butter. Oh WHAT ARE YOU DOING! You are cooking too may at once. TOO MANY! TURN THEM DOWN NOW! Are you CRAZY? USE THE SALT!!! THE SALT!!THE SALT NOW!!

The wife stared at him. “What in the world is wrong with you? You think I don’t know how to fry a couple of eggs?”

The husband calmly replied, “I wanted to show you what it feels like when I am driving”.

THE FREECYLE NETWORK

Do you have stuff you no longer have use for and want to get rid of? If you haven’t got time for garage sales, or eBay-you need to check out “The Freecyle Network”.

Founded in 2003, the network has more then 1.7 million members in 3,100 Communities in over 50 countries. The only rules around what can be exchanged, or offered free is that it be legal, for any age group. There is a good chance of a

listing from your city. For details click on:

www.freecycle.org

Tips To Extend The Live Of Your Garments.

Rinse a stained garment as soon as possible. The toughest stains will come out if they haven’t been given time to set.

Wash your clothes inside out. Use dryer balls instead of fabric softener. It’s cheaper, reduces drying time.

Put your socks and other small items in a mess bag, less change of the dry-gremlins getting them.

CLEANING TIPS

Remove hard to clean sink stains by adding 3 tablespoons of liquid washing compound to 1-quart water. Pour on spots and let stand for a few minutes.

Remove white spots from your furniture by rubbing them with boiled linseed oil.

Iodine- soak or sponge with ammonia.

Mildew- if stain is fresh, wash with cold water and soap. If stain is old, bleach with javelle water. Wash in hot water and place in sun.

Paint or Varnish- if fresh, use cold water and soap. If dry, sponge with turpentine. Sponge delicate materials with carbon tetrachloride.

FOOD, HEALTHY LIVING

When it comes to food, healthy living, etc., generally the information applies to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.

Visit www.hc-sc.gc.ca Click on food.

Food recalls and allergy alerts

Visit www.cfia-acia.agr.ca

You can ask to be added to the automatic notification list

HEALTH CONCERNS AND SENIORS.

Want to learn about heart disease, stroke, arthritis or medications?

Toll-free call 1 866-225-0709 or on line at;

www.hc-sc.gc.ca/seniors-aines

Check out the latest prices, compare, by clicking on:

www.shopping.com

www.dealtime.com

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk

drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

BAR MIXES

Tequila Gimlet.

½ ounce limejuice.

1 ½ ounces tequila.

Stir with ice cubes.

Light Rum Drink

2 ½ ounces light Puerto Rican rum.

1 ounce lemon juice.

1 ounce Grenadine.

Club Soda.

Stir rum, lemon juice, and grenadine with ice cubes. Strain into 10-ounce glass with shaved ice. Fill glass with soda. Serve with straws.

Non-Alcoholic

Cherry Bing

1 pint cherry juice

4 ounces orange juice

Dilute the cherry juice and orange juice with

10 ounces water; stir to blend. Add chunks of ice before

serving.

Fresh Fruit Punch

8 ounces apiece of orange juice, pineapple juice, and grapefruit juice.

1 bottle ginger ale. Sugar to taste.

Combine the juices with the sugar. Stir until the sugar is dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.

Posted by : K. Miller

Southern Cooking - Add Some Spice With This New Recipe

Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding “spicy” to my Southern dishes has me a little pleasantly surprised.

I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any.

You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it’s own. It’s not what I would call traditional Southern food.

I’m talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy.

So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?”

I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything” Southern is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings…but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website).

I have tried many of the store brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic!

It’s called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here’s how to make your own.

Ingredients:

6 large jalapeno peppers (fresh is better, but you can use bottled)

6 garlic cloves

1 small onion

2 cups apple cider vinegar

1/4 cup chopped cilantro

2 teaspoons salt

juice of 2 limes

1 teaspoon black pepper

Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.

Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice.

When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.

Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.

If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce.

Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint.

Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.

This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better because it’s fresh. And, you made it yourself.

I put a bottle of this sauce on the table for every meal, including breakfast (it’s great on an omelette). Actually, it’s good on everything. I haven’t tried ice cream yet, but …hummmm.

Posted by : Jill Seader

I love pancakes and it is not infrequent in our house that pancakes are part of the dinner meal as well as the breakfast meal. And since my three-year-old loves pancakes as much as I do, I can even sneak some healthy ingredients in the batter and she doesnt even know it. Good tip for all you parents out there who want your kids to eat healthier: if it is in a pancake, your kids just might try it. While I havent tried this with vegetables (I think even my three-year-old would get wise to peas poking out of her pancake), fruits, oats, and potatoes have all found their way into our pancakes. It is also a quick and easy dinner idea for those nights when you dont feel like taking a lot of time to cook.

Apple Pancakes

1 small apple

3/4 cup milk

1 egg

2 tablespoons oil

1 cup flour

2 teaspoons baking powder

2 teaspoons sugar

1 teaspoon cinnamon

1/2 teaspoon salt

Core and slice the apple into pieces. In a medium bowl, mix together the milk, egg, and oil. Add the flour, baking powder, sugar, cinnamon, and salt. Mix well. Add in the apple pieces. Pour the batter onto a heated griddle, flipping it to brown the pancake on both sides. Serves 4.

Oat Pancakes

1 cup quick-cooking oats

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs, lightly beaten

1 1/2 cups milk

1/4 cup oil

1 teaspoon lemon juice

In a large bowl, stir together the oats, flour, sugar, baking powder, and salt. Put a well in the center of the mixture. In a small bowl, mix together the eggs, milk, oil, and lemon juice. Pour this mixture into the well. Mix it just until moistened. Pour the batter onto a hot griddle and turn when bubbles form on top of the pancake. Cook until both sides are golden brown. Serves 6.

Baked Peach Pancake

2 cups fresh or frozen sliced peaches

4 teaspoons sugar

1 teaspoon lemon juice

3 eggs

1/2 cup flour

1/2 cup milk

1/2 teaspoon salt

2 tablespoons butter

ground nutmeg

sour cream, optional

In a small bowl, add the peaches, sugar and lemon juice. Mix well and set to the side for now. In a large bowl, add the eggs and beat until they are fluffy. Then mix in the flour, milk and salt. Mix well. Put the butter into an oven-proof 10-inch skillet. Put it in a 400 degree oven to melt (3 to 5 minutes). Pour the batter into the hot skillet right away. Bake for 20 to 25 minutes or until the pancake has risen and is puffed up. Take it out of the oven and add the peach slices mixture. Sprinkle the top with nutmeg and serve with sour cream.