GOPHER STEW
This is a actual recipe I haven't made it, but seams good for the Garden season. Everybody has Gophers in the garden one way to control the gophers.
Provided by Eddie Jordan
Categories Wild Game
Time 4h
Number Of Ingredients 11
Steps:
- 1. Carefully clean the gopher wash and drain.
- 2. Fry down the salt pork in a big pot add gopher meat and brown.
- 3. Take out the meat and drain on paper towels. Add onion, celery , and bell pepper to salt pork grease and saute until tender
- 4. Add tomatoes and a bit of water if needed and cook down to a pulp,On low heat 2 hours.
- 5. Add gopher meat 19 cups water and the 2 whole jalapeno peppers salt and pepper to taste
- 6. Cook another 1 1/2 hour or until the meat is tender.
- 7. Add potatoes the last 1/2 hour of cooking. Mix browned flour with water into a glass jar and shake vigorously. Bring stew back to a boil and thicken with flour mixture.
- 8. Serve over beans or rice
- 9. TIP: To brown flour add the 5 tablespoons to a iron skillet and stir until browned.
TURTLE CANDIES
I am a self-taught candy maker through trial and error. These turtles are a favorite of friends and family.-Carole Wiese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 11g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ALL-AMERICAN DOUBLE PATTY CHEESEBURGERS WITH NANCY'S SPECIAL SAUCE
Provided by Nancy Fuller
Categories main-dish
Time 20m
Yield 2 cheeseburgers
Number Of Ingredients 17
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add the butter. When it foams, add the bread, cut-side down, and toast until golden brown, about 2 minutes. Transfer the bread to a platter.
- Sprinkle the beef with salt and pepper and mix it in, using your hands. Shape the ground beef into four patties. Flatten the patties between sheets of wax paper to a 3/8-inch thickness. (The patties will be 1 1/2 times larger than your palms; it's ok if the edges look ragged, since the burgers shrink up a bit while cooking.)
- Wipe the skillet lightly with vegetable oil using a paper towel. Add the patties to the skillet and cook on the first side for 3 minutes. Flip, season again, and cook for 2 minutes. Top each patty with a slice of American cheese and cook 1 minute more.
- Smear the toasted buns on both sides with some of Nancy's Special Sauce. Stack a burger patty on top of each bun, add a slice of onion, then top with a second patty, followed by the pickles, tomatoes and lettuce. Cover with the top buns and eat with a napkin!
- In a bowl, stir together the mayonnaise, ketchup, mustard, relish, Sriracha and vinegar until well-combined.
ORZO SALAD WITH MUSTARD GREENS AND DRIED CHERRIES
Provided by Nancy Fuller
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer.
- Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork.
- Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.
GRAPEFRUIT-THYME SURPRISE
Provided by Nancy Fuller
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, stir 1 cup water, the sugar and thyme sprigs over medium-high heat. Bring to a boil, then reduce the heat and simmer until the sugar dissolves, 3 to 5 minutes. Remove the syrup from the heat and discard the thyme.
- Add the grapefruit juice, vodka and simple syrup to a pitcher. Add in the grapefruit and the ice, and stir. Pour the cocktail over ice to serve.
SPICY LOBSTER CAKES WITH MANGO AND AVOCADO SALSA
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
- In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
- Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
- Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.
THE WHOLE HOG HOAGIE
Steps:
- Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.
- Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.
- In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
- Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
- Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.
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