Rogue Valley Archers
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If you have a recipe that you would like to share send it to garry.h@rvagp.com
BBQ Sauce
1 16-ounce can tomato sauce
1 12-ounce bottle ketchup
1 12-ounce can beer or
non-alcoholic beer
½ cup butter
¼ cup Worcestershire sauce
1 onion, finely chopped
Juice from 2 limes
1 tbsp. chili powder
1 tbsp. Tabasco sauce
1 tbsp. prepared mustard
Combine all ingredients in a
medium saucepan. Bring to a
boil over medium-low heat
reduce heat and simmer 15 to 20
minutes.
1 16-ounce can tomato sauce
1 12-ounce bottle ketchup
1 12-ounce can beer or
non-alcoholic beer
½ cup butter
¼ cup Worcestershire sauce
1 onion, finely chopped
Juice from 2 limes
1 tbsp. chili powder
1 tbsp. Tabasco sauce
1 tbsp. prepared mustard
Combine all ingredients in a
medium saucepan. Bring to a
boil over medium-low heat
reduce heat and simmer 15 to 20
minutes.
Old-fashioned Salad Dressing
3-Cups best food mayo
1-Cup Water
1-tablespoon Black pepper course
1-tablespoon Cumin
1-tablespoon Garlic Salt
Use 1-quart jar
Shake well, best if chilled
3-Cups best food mayo
1-Cup Water
1-tablespoon Black pepper course
1-tablespoon Cumin
1-tablespoon Garlic Salt
Use 1-quart jar
Shake well, best if chilled
Deer Repellent
2 eggs
1 cup skim milk
1 cup water
2 TBS liquid dish detergent
you want to protect. Repeat every
week or so, or after a rain.
Refrigerate any unused repellent.
I emulsify the eggs in a blender,
and then stir in remaining
ingredients. For milk I've been
using up the dry powder supply
from Y2K (reconstituted) and that
works fine, or use fresh. Recycled
laundry stain remover spray
containers work well for applying
the repellent.
I got the recipe from Kraftmeyer
Fine Gardens and believe the
Missouri Botanic Garden
developed it. You can get a list of
deer resistant plants from
Kraftmeyer.
N. Breakage
July 21, 2001.
New England Clam Chowder
2 to 4 cups Clams drained,
chopped (reserve broth)
2 lbs Bacon
1 medium Onion chopped fine
4 medium Potatoes, chopped
1 ½ cup Carrots
1 ½ cup Celery with leaves
1 ½ cup Water
4 oz bottle Clam Juice
2 tbsp Tabasco sauce
½ tsp White Pepper
1 tsp Salt
1 pk Country Gravy mix
1 qt Half and Half
Fry bacon till crisp. Add chopped
bacon, onion, potatoes, carrots,
celery, clam juice, salt, pepper,
water and Tabasco sauce, bring to
a simmer. Cook for 1 hour or till
potatoes are tender. Add Clams,
gravy mix and heated, not boiled,
half and half. Cook low heat in
covered crock-pot and stove pot.
2 to 4 cups Clams drained,
chopped (reserve broth)
2 lbs Bacon
1 medium Onion chopped fine
4 medium Potatoes, chopped
1 ½ cup Carrots
1 ½ cup Celery with leaves
1 ½ cup Water
4 oz bottle Clam Juice
2 tbsp Tabasco sauce
½ tsp White Pepper
1 tsp Salt
1 pk Country Gravy mix
1 qt Half and Half
Fry bacon till crisp. Add chopped
bacon, onion, potatoes, carrots,
celery, clam juice, salt, pepper,
water and Tabasco sauce, bring to
a simmer. Cook for 1 hour or till
potatoes are tender. Add Clams,
gravy mix and heated, not boiled,
half and half. Cook low heat in
covered crock-pot and stove pot.
To all you wild game lovers: Check
out this link for very large
selection of game recipes
out this link for very large
selection of game recipes
~ 2- 3 squirrels
~ bbq sauce
~ ketchup
~ water
~ minced onion
~ pepper
~ your favorite spices
In a bowl mix some bbq sauce and
ketchup together to taste. Slightly
needed.
Rub the sauce into the squirrels.
Place on hot grill.
Sprinkle with the onion, pepper
and spices.
Cook on low for 1 - 1 1/2 hours
basting occasionally with the
sauce.
Serve and enjoy.
Blazin’ Venison Steaks
4 to 6 venison steaks
4 to 6 portabella mushrooms
1 tbsp. Vegetable oil
4 habanero peppers. Chopped
¼ cup Worcestershire sauce
3 cloves garlic, chopped
½ tsp. Salt
¼ cup red wine or water
1 tsp. Dry mustard
1 tsp. Ground cinnamon
Place steaks in a baking dish.
Arrange portabellas on top of
steaks. Set aside.
In a small skillet, heat oil and cook
habaneros until softened. Add
Worcestershire sauce, garlic and
salt; heat until sizzling. Remove
from heat. Add wine, mustard and
cinnamon; stir until blended. Pour
over steaks and portabellas, cover
and refrigerate at least 1 hour or
overnight.
Preheat grill to medium-high heat.
Remove steaks and portabellas
from marinade and place on grill.
Using marinade to baste, grill
portabellas about 15 minutes; grill
steaks 6 to 7 minutes, turning
once, until done.
Makes 4 to 6 servings.
4 to 6 venison steaks
4 to 6 portabella mushrooms
1 tbsp. Vegetable oil
4 habanero peppers. Chopped
¼ cup Worcestershire sauce
3 cloves garlic, chopped
½ tsp. Salt
¼ cup red wine or water
1 tsp. Dry mustard
1 tsp. Ground cinnamon
Place steaks in a baking dish.
Arrange portabellas on top of
steaks. Set aside.
In a small skillet, heat oil and cook
habaneros until softened. Add
Worcestershire sauce, garlic and
salt; heat until sizzling. Remove
from heat. Add wine, mustard and
cinnamon; stir until blended. Pour
over steaks and portabellas, cover
and refrigerate at least 1 hour or
overnight.
Preheat grill to medium-high heat.
Remove steaks and portabellas
from marinade and place on grill.
Using marinade to baste, grill
portabellas about 15 minutes; grill
steaks 6 to 7 minutes, turning
once, until done.
Makes 4 to 6 servings.
Cajun BBQ Shrimp Skewers
2 lbs. Shrimp, uncooked, peeled
and deveined, tails on
Large reseal able plastic bag
1 onion, finely chopped
1 cup peanut oil
2 tbsp. Cajun seasoning
1 tbsp. Chopped garlic
2 tsp. Cumin
1 tsp. Rosemary
1 tsp. Thyme
Wood or metal skewers
Place shrimp in bag. Combine
remaining ingredients in a small
bowl. Pour over shrimp and
refrigerate 1 to 2 hours. Preheat
grill to medium heat. Remove
shrimp from marinade and thread
on skewers. Grill 5 to 7 minutes,
turning and basting frequently with
marinade.
Serve hot with Cajun Butter
½ lb. (2 sticks) unsalted butter,
milted
1 tsp. Basil
1 tsp. Tarragon
1 tsp. Cajun seasoning
½ tsp. Garlic powder
2 to 3 drops Tabasco sauce
Combine all ingredients in a small
bowl.
2 lbs. Shrimp, uncooked, peeled
and deveined, tails on
Large reseal able plastic bag
1 onion, finely chopped
1 cup peanut oil
2 tbsp. Cajun seasoning
1 tbsp. Chopped garlic
2 tsp. Cumin
1 tsp. Rosemary
1 tsp. Thyme
Wood or metal skewers
Place shrimp in bag. Combine
remaining ingredients in a small
bowl. Pour over shrimp and
refrigerate 1 to 2 hours. Preheat
grill to medium heat. Remove
shrimp from marinade and thread
on skewers. Grill 5 to 7 minutes,
turning and basting frequently with
marinade.
Serve hot with Cajun Butter
½ lb. (2 sticks) unsalted butter,
milted
1 tsp. Basil
1 tsp. Tarragon
1 tsp. Cajun seasoning
½ tsp. Garlic powder
2 to 3 drops Tabasco sauce
Combine all ingredients in a small
bowl.
Ingredients:
1/2 C milk
1 stick of butter or 1/2 C Margarine
2 C sugar
Dry Ingredients:
2 T cocoa
3 C quick oatmeal
1 C coconut (optional)
2/3 C peanut butter
1 T vanilla
1/2 C milk
1 stick of butter or 1/2 C Margarine
2 C sugar
Dry Ingredients:
2 T cocoa
3 C quick oatmeal
1 C coconut (optional)
2/3 C peanut butter
1 T vanilla
| Directions: Put milk, butter and sugar into a heavy pan. Bring to a boil and allow to cook for 1 min longer. Stir constantly. Remove from heat. Add the dry ingredients, PB & vanilla to this mixture. Stir well. Spoon onto a foil lined cookie sheet, into nice large bite-size cookies. Allow to cool. Makes about 2 dozen cookies |
CALICO BEANS…...FROM PATS KITCHEN
INGREDIANTS:
1/2 cup. onions (chopped)
1 1/2 lb. lean ground beef
1/4 cup Lima bean juice (saved from draining)
**
1reg can kidney beans ( drained)
1 lg can pork &beans ( not drained)
5 slices beacon (cut into small pieces)
1 can Lima beans (drained)**
1tsp salt
1/2 cup catsup
2tbs vinegar
1tbs dry mustard
1 scant cup brown sugar
INSTRUCTIONS:
Saute’ onions with bacon.
Add meat and cook until redness is gone.
In large bowl, stir all beans and lima bean
juice, catsup, salt, vinegar, brown sugar,
mustard together.
Add meat and stir well ..
Bake @ 350 for 1 1/2 hours.
SUBSTUTIONS:
(in place of large can pork and beans)
Use:1 reg can pork & beans and
1 reg can Campbells barbeque beans. OR; 1
can Campbells Homestyle beans.
INGREDIANTS:
1/2 cup. onions (chopped)
1 1/2 lb. lean ground beef
1/4 cup Lima bean juice (saved from draining)
**
1reg can kidney beans ( drained)
1 lg can pork &beans ( not drained)
5 slices beacon (cut into small pieces)
1 can Lima beans (drained)**
1tsp salt
1/2 cup catsup
2tbs vinegar
1tbs dry mustard
1 scant cup brown sugar
INSTRUCTIONS:
Saute’ onions with bacon.
Add meat and cook until redness is gone.
In large bowl, stir all beans and lima bean
juice, catsup, salt, vinegar, brown sugar,
mustard together.
Add meat and stir well ..
Bake @ 350 for 1 1/2 hours.
SUBSTUTIONS:
(in place of large can pork and beans)
Use:1 reg can pork & beans and
1 reg can Campbells barbeque beans. OR; 1
can Campbells Homestyle beans.