Mandie's Dinner Diner

September 26, 2011

Mexican Corn Bread Stack

Filed under: Casseroles, Leftovers, wild game — ruralmomof3 @ 12:25 pm

I love Mexican!  I have some friends who make this “Shepard Pie” like Mexican casserole that I absolutely love.  I had a variety of leftovers the other day and realized that I could make that casserole as a “stack” and it would be really yummy!  Here’s what you need!

The Recipe:

Salsa

Fresh from the oven Cornbread

Leftover meat (I used smoked venison, but beef, chicken, whatever), hot

Shredded cheddar

Stack these in order on each dinner plate and enjoy!

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May 13, 2010

Morel Mushrooms

Filed under: Vegetables, wild game — ruralmomof3 @ 10:28 am

I love them! My husband loves them! The kids are not thrilled with them. . . .. which means. . . . . .my husband and I get to eat all we find!!!!!

This is how I cook them-

Soak whole mushrooms in salt water. 

How much?  I don’t know. . . I put enough water in a bowl to cover them (they float, but anyway) and a hold the salt shaker  over it for a few seconds.  I stir this to dissolve the salt and put the mushrooms in.

How long?  Depends on how much time you have!  The purpose of this really is merely to make any bugs that might be hiding say, “YUCK!” and crawl out of their hiding places looking for drier, less salty places.  So five minutes to a half hour.  If you plan on cooking them later- you can refrigerate them fresh from the woods for a couple days and soak them later.

Next- slice your mushrooms the long way.  Small grays and blacks, I slice just once, but the big yellow ones can be sliced several times to get a more even cooking out of them.

Place a large skillet (size appropriate to your haul of shrooms) on the stove and turn on to medium heat.  NO HIGHER!!!  Maybe even low medium.  Add a dollup of BUTTER (you must use butter, no exceptions and you must use plenty- a nice layer of butter sizzling in the pan.  You’re not using it to grease the pan, you are using it to cook in)

Throw the sliced mushrooms into a bowl or ziploc bag and toss in some flour.  Mix them around gently until everything is well coated with flour.  By this time the butter in your skillet should be melted and hopefully just starting to sizzle.  Carefully lay mushrooms in a single layer into the hot butter.  Cook 3-5 minutes (depending on size and thickness) on each side.  You want a nice golden brown but no darker.  If your mushrooms smell like they are getting burned or it smells like burned flour, turn your stove down.  You may need more butter.

When they are golden brown on both sides, remove them to a layer of paper towels to drain.  Salt them immediately.  Wait a few minutes before tasting or you’ll burn yourself!!  Enjoy!!

Another way that I use Morels is in a mushroom and asparagus saute.  Saute chunked asparagus, sliced or chopped morels, chopped onion until done.  Splash on some lemon juice and drizzle some butter.  YUM!!!

March 15, 2010

Venison BBQ sauce

Filed under: Dips, Sauces, and Dressings, Pantry Food, wild game — Tags: , , , — ruralmomof3 @ 6:37 pm

1 onion, chopped fine

1 tsp minced garlic

3 Tbl olive oil (any oil will do in a pinch)

1  2/3 c. ketchup

1/2 c. vinegar (red wine is good but any will do)

1/3 c + brown sugar (add more to your liking)

1/3 Worcestershire sauce

1 Tbl horseradish

1/8 c. molassess

Combine oil and onion and garlic in a pan- cook till soft.  Add remaining ingredients and simmer 30 min. if possible.  If in a hurry- turn heat to med/high and stir until sugar dissolves.

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