Wild Game with Just Me - Granny D

Indiana Persimmon Butter

2012-09-28T11:11:00.001-04:00

This year in South Central Indiana, the persimmons are early and ready for making Persimmon Butter, just as it has seemed everything has been a month early. The weather was the hottest in June and July (over 100 most days), gardens that were planted earlier than usual were the only ones that did well, and now the persimmons are ripe and falling in September rather than October.

While all over the country various crops have been total failures this year, the Persimmon crop in South Central Indiana appears to be a very good one! Persimmons are abundant right now. It is time to gather and put up for winter use. Many people run them through a sieve and freeze the pulp for use later in cookies, puddings, cakes, breads and various recipes. Another way of putting them up is to make Persimmon Butter and can it in canning jars or freeze the butter. With the abundance of persimmons this year, perhaps putting them up both ways is the way to go.

I didn't have a recipe for Persimmon Butter, but I had tasted some a friend of mine made last year and it was delicious. So I set out to try to recreate the flavor and consistency of hers. She doesn't use recipes but rather just throws a little of this and a pinch of that and maybe a dab of something else together and ends up with some great dishes! Anyway, I didn't come out with the exact flavor of hers, but I did come up with one that I really like and my family really likes.

Persimmon Butter

8 Cups Persimmon pulp

1 1/2 Tablespoons baking soda (1/2 tsp per cup of pulp is a good way to figure this)

1 Lemon, juiced or 2 Tablespoons lemon juice

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp. vanilla extract

2 C brown sugar

3 C white sugar

Place persimmon pulp in slow cooker crock pot (5 quart size) and pour the lemon juice over the pulp. Cook on high for half an hour. Add sugars, spices and baking soda. Cook on low ( if your crock pot has a setting for hours set it for the 6 to 8 hours) uncovered, stirring occasionally to prevent sticking for 2 hours. Butter will thicken as it cooks.

Place butter in blender and puree after cooking. Pack hot into sterilized canning jars. Place hot sterilized rings and lids on jars tightly and invert the jars for 1/2 hour. Turn jars right side up and allow to cool. Jars will seal as they cool and will make a popping sound as they seal. Place the sealed jars in a refrigerator or cool dark place for storage. Will make about 4 pints.

Note: The baking soda will cause foaming when added and cooking. The foam will disappear and the butter will turn a dark, deep, rich red in color. (mine turns almost black by the time it is done, depending on how much cloves and/or cinnamon you have added)

The butter should be able to stand up on a plate without separating and be about the consistency of apple butter.

This Persimmon Butter makes a great gift at holiday and seasonal parties. I often make up baskets or boxes of various jellies, jams and butters I have made and give as gifts.

Hope you enjoy!

Just Me - Granny D

Wild Game Food Source Endangered!

2012-09-03T13:52:00.001-04:00

As we approach fall hunting seasons, we are learning the wild game food source many depend upon for winter is endangered. Many deer reportedly have a deer virus and are sick, dying and possibly won't be available to hunt this year. Add to that the facts of anthrax killing the cattle in Colorado and Swine Flu hitting the hogs and pigs in Indiana within the past month, it is very possible that many people who normally have a freezer of food for the winter will instead be visiting food pantries and soup kitchens.

North Carolina was the first state to report the deer virus was killing off their deer population. Yesterday the same news came from the Chicago area of Illinois. Hundreds of deer have been found dead!

Chicago Deer Dying From EHD

Deer Virus Spreads In North Carolina

If you are a deer hunter who plans on a deer or two in your freezer for the winter, this year may present some problems. Both links above contain information on where the virus is, where it is expected to spread, and what it looks like in the deer. However, just as weather forecasters don't always know exactly where a storm will hit or when, remember these forecasters of where the virus may show up aren't always exact either. That could be bad, or that could be good, depending on your location.

It is definite that an alternative source of food - meat, protein, veggies, fruit, dairy, etc. is going to be necessary this year. Droughts, wildfires, excessively high temperatures, now Hurricane Issac and floods have all contributed to bring about horrific growing conditions for farmers and backyard gardeners alike. Vegetarians may find their selves in a situation much like the meat lovers. High prices, decreased availability, total lack of supply will result in whatever is available! Probably won't be corn, lettuce, beans, peppers, tomatoes - and word out of Indiana today is that it won't be apples! It is being reported this is the worst year for apples in 80 year history!!!

Food is going to be scarce and expensive this winter. Get prepared now! Check and see what the conditions are for the game in your area that you hunt. What is the condition of the fish in your locale? Are they full of mercury, oil, pcbs or have worms and lesions? Many reportedly are unedible now.

Are there types of food that are in abundance in your area that you can put up for the winter? What about foraging for items which grow naturally, have you taken advantage of that? Do you know how to make fresh wildflower honey, dandelion jelly, persimmon preserves, mixed fresh wild greens, or prepare any of the various available wild foods? Is your pantry full of canned items for the winter and your freezer filling up? If not, you need to start now in order to save money and be able to eat, not starve.

Special recommendation is if you use corn meal, corn starch, corn flakes, anything with corn in it, then you should stock up now. Corn was a disaster in itself this summer - corn fields were cut and baled to use to feed livestock this upcoming winter due to high prices of feed and hay, plus the corn didn't make. Many farmers sold off their livestock this summer due to the high cost of feed, hay and the desolation of corn crops. Beef cattle and dairy cattle alike were sold off everywhere - that will be evident in the next several months in the supermarkets.

With the wild game food sources becoming endangered, the beef, pork and chicken industries threatened and suffering, the seafood and fish being contaminated, the produce and fruit being scarce, and dairy suffering from farmers selling out, this winter could bring about one of the most expensive and bleakest seasons for trying to feed the hungry in recent history. Prepare now, eat well this upcoming season, and enjoy!

Just Me - Granny D

Fall Gardening Necessary This Year!!

2012-08-17T13:06:00.000-04:00

After a summer which brought record heat, droughts, wild fires and other disasters for gardens and crops, fall gardening is necessary this year! Hopefully Autumn will usher in cooler temps and some rain for the parched land. Farmers and plot gardeners as well as container gardeners alike are looking to the fall for the possibility of raising crops to stave off starvation and enormously high food bills this coming winter.

It is too late for corn! If anyone thinks they really need corn or corn meal for the winter, then my advice to them is to get it now and to get enough to last! Corn crops all across the country have been decimated, burnt, dried up and many have been baled to feed to live stock this winter since the hay didn't make either. This has resulted in raising food prices, sales of dairy and cattle farms (can't afford the feed to continue) and is contributing to the rising cost of gasoline at the pump as the gas contains ethanol which is a corn product.

Corn and hay were not the only crops affected by the adverse weather this summer. Gardens dried up, didn't produce or produced miniscule amounts. Farmers' Markets found the abundance of veggies to be sold at market was not available this year. Many markets were unable to offer items such as green beans, fresh lettuce, corn on the cob, slicing tomatoes, and other items. A trip to the market in my locale gave me the option to purchase jellies, candles, indoor plants and herbs, fresh honey and syrups and a few stands offered some cucumbers and peaches. I was hoping for Pawpaws, black raspberries, green beans, fresh green onions and garlic!

With little from the market and even less from my parched summer garden, I have decided it is necessary to plant that fall garden - even though I try to be done with gardening, canning, freezing, etc., in time to get ready for hunting season and time to put up meat for the winter, this year I am going to be doing both at the same time! Hopefully!!! Otherwise, who knows what we will eat this winter?! I know I can't afford food prices now and the forecast is bleak to say the least on when that is going to change!

The fall garden can contain many items. I purpose to plant lettuce, cabbage, beets, broccoli, cauliflower, radishes, green beans, green onions and peas. I am still hoping my tomato and pepper plants will straighten up with the cooler, wetter weather and produce some more tomatoes and peppers! Of course, with fall gardens it is hard to predict if you are going to have a long enough growing season for some items. The way this year is going, it will be my luck that winter will arrive early and snow by the end of September!!! I don't really think so, and I am counting on good weather lasting through October so my fall garden can produce as much as possible in a short time period.

Besides planting outside, I am also starting new herb plants in my kitchen to grow over winter to have fresh herbs. I love the smell and the flavor of sweet basil. It helps keep the kitchen and house smelling so good all the time when it is growing in the kitchen! Peppermint is another favorite of mine for growing indoors for a delightful fragrant aroma and is good for so many things. Peppermint tea is great for stomach aches and acid reflux or indigestion. There are many different herbs that grow well indoors and have many uses besides just flavoring.

Have a great fall garden! Wishing everyone mild temps, sunshiny days with rainy nights - not storms either, just good gently rains for the gardens, and a prosperous healthy winter!!!

Just Me - Granny D

Bread and Butter Pickles

2012-08-09T17:23:00.001-04:00

I made these two days ago! Should be really good about Thanksgiving and Christmas time!

BREAD and BUTTER PICKLES

4 qts sliced cucumbers

1/2 cup salt

2 qts sliced onions

2 cups apple cider vinegar

2 cups white vinegar

2 cups brown sugar

2 cups white sugar

1 tbsp. celery seeds

2 tbsp. mustard seeds

1 tbsp. ginger

1 tsp. turmeric

1/2 tsp. white pepper

1/2 tsp. paprika

1 tsp. tabasco sauce or Frank's redhot sauce

ice cubes

Stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand 2-3 hours or until cucumbers are cold and crispy. Add more ice if it melts. Drain; add onions. (I add my onions before I add the ice and let the ice set on the mixed cucumber and onion slices. I also sometimes add slices of sweet red peppers.)

Combine remaining ingredients; bring quickly to a boil and boil about 10 minutes.

Add cucumber and onion slices and bring back to a full boiling point. Pack at once in hot jars. Process in boiling water bath (212 degrees F.) 30 minutes.

Remove from canner and complete seals unless closures self-seal. Makes 8 pints.

ENJOY!!! These are sweet and spicy, while most bread and butter pickles don't have the spice. It is optional to add the tabasco, white pepper and paprika. If you leave these ingredients out, they will be good sweet bread and butter pickles without the added spice! I make them both ways every year.

Just Me - Granny D

Spring is Springing!! Birds are Singing! Frogs are Croaking!

2012-02-18T09:51:00.001-05:00

Spring is springing and I love it! Walk out the door early mornings to walk my dogs and the birds are singing! Out by the pond the frogs are croaking! Watching for signs of the berry bushes to start turning and for the dandelions to start blooming. Dandelion Wine, Fried Dandelion Tops, Fresh Dandelion Greens, Dandelion Jelly and Jam are coming to mind!

Red Bud Jelly is another Spring treat that comes to mind with Red Bud and Clover Cookies! Spring Recipes are sprouting in my head as Spring plants are sprouting outdoors. Really can't wait for mushroom season to get here! Stay tuned, I will be posting new recipes all this next week for Spring treats and delights. If you have any specific type recipes you are interested in, post a comment and I will see what I can do about getting some posted or a link to where you can find some - maybe both! Main point - Enjoy Spring - Eat natural and healthy - eat what's in season - know what's in season - Enjoy!

Just Me - Granny D

Deer Chili - One of Winter's Warm and Wild Recipes

2012-01-08T10:59:00.000-05:00

Winter is setting in and it's time to use some of those canned veggies, frozen meats and food stocked up for the colder season and make some of winter's warm and wild recipes like a big pot of Deer Chili, rabbit stew or bar-b-q squirrel. Let's not forget it's the perfect time to enjoy a cup of hot mullied apple cider, eggnog or hot peppermint tea.

I made a big pot of Deer Chili last week when the temperature was dropping and everything icy cold outside. Lit the fireplace, kicked back on the sofa, covered up with an afghan, got out my laptop and enjoyed smelling the rich aroma of Deer Chili slowly cooking in my crock-pot. Perfect winter-warm and wild game recipe to warm up with.

I was using whatever I had in my cabinets and refrigerator to make my chili - didn't want to drive the 15 miles to the supermarket in the cold so I decided to make do, substitute, etc with what I had and end goal being a pot of Deer Chili. It turned out delicious - so here is how I made it.

DEER CHILI

2 pounds of deer meat (either ground or in small bite-size chunks as for stew meat)
1 large onion`(chopped)
clove garlic (chopped)
2 quarts canned tomatoes with juice (cut up)
2 or 3 cans beans (chili beans best but can use any kind of beans)
1/2 cup chopped mixed peppers (I use my frozen chopped peppers from my garden)
2 chopped medium jalapenos (red or green either one or use both)
salt
black pepper
red pepper
chili pepper
chili powder
paprika
cumin
1 can coca-cola (for a sweeter taste use dr. pepper)

Brown the 2 pounds of deer meat, 1/2 of the large onion, 1/2 of the garlic and 1/4 cup of mixed peppers in a large cast iron skillet. While browning, add 1/4 tsp salt, 1/2 teaspoon black pepper, 1/2 tsp red pepper, 1/2 tsp chili pepper, 1/4 tsp paprika and 1/4 tsp cumin to the meat mixture.
Once browned thoroughly, strain all liquid from the meat mixture.

In a large crock-pot or slow-cooker, mix 1 can coca-cola, 2 quarts of cut up canned tomatoes with juice, beans, remaining onions, garlic, mixed peppers, 1 tbsp chili powder, and meat mixture. Set for 6 hours. If liquid in pot doesn't cover the other ingredients, add water or tomatoe juice unti it does just cover the meat and beans.

After 4 hours of cooking, add 2 chopped medium jalapenos (if you like hot chili!!), 1/4 tsp cumin, 1/2 tsp chili pepper, and make sure liquid still covers meat and beans cooking.

Serve with a dollop of sour cream on top, cheddar shredded on top or with just crackers or bread and butter.

Enjoy! This isn't the recipe I usually follow, but it was what I had in my cabinets - I think I will start using it more often though, it really smelt good all day and didn't disappoint me when I served it for dinner. This Deer Chili recipe definitely has to classified as winter warm and wild game recipe that will warm your insides right up and satisfy those taste buds at the same time!!

Just Me - Granny D

Southern Indiana Persimmon Time is Almost Here

2011-09-09T15:24:00.000-04:00

Persimmon Time Is Almost Here

As fall quickly approaches my mind immediately goes to thinking about gathering persimmons. Here in Indiana they grow wild on trees in the woods all around me. I love the persimmon pudding that my Mother makes for me every year. We have had a tradition since I was small, I have persimmon pudding for my birthday in October every year instead of a birthday cake!!! Can't wait - I can wait to be older, but I can't hardly wait to taste that delicious persimmon pudding with whipped cream or ice cream on top of it!!!

The first thing to do to prepare to make a persimmon pudding or persimmon cookies or bread or whatever you choose to make, first you have to go gather the persimmons. (Many areas do not have wild persimmons but supermarkets do sell a variety of persimmons which are larger and different from the varieties which grow wild in Indiana - the supermarket persimmons can be used in these recipes, but there really is a difference in the taste - both are good, just I am partial to the flavor of the wild pumpkin persimmons of IN)

Indiana Persimmons growing on the tree!

After gathering the persimmons, wash and remove the stem on top. Place persimmons in a sieve and work through the sieve. This will remove the seeds and peelings while giving you the persimmon pulp you need for these recipes. I take the pulp and freeze it in 2 cup portions. Most recipes call for 2 cups of pulp, a few will call for 1 cup.

Here are a few of my favorite persimmon recipes. I usually make persimmon pudding, persimmon cookies (lots of cookies, they go fast!), persimmon bread, persimmon pancakes and cook persimmons with pork chops sometimes for a different, delightful treat! Scroll down for recipes:

Just Me -Granny D

Favorite Persimmon Recipes of Just Me - Granny D

Baked Persimmon Pudding

2 Cups persimmon pulp
1 1/2 C. sugar
2 C. flour
2 C. milk
1 tsp. baking powder
1 tsp. soda
Butter size of walnut
1 egg
2 tsp. ground cinnamon

Mix well. Put in 8 X 12 inch pan in 350 degree oven. Bake 45 minutes. Serve with whipped cream or ice cream.

Persimmon Cookies

1/2 C. shortening

1 1/4 c. brown sugar, firmly packed

2 eggs

1 tsp. vanilla

1 1/2 c. persimmon pulp ( I use 2 cups )

2 1/2 c. sifted flour ( I use 3 cups )

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. raisins ( I sometimes use choc. chips instead of raisins )

1 c. chopped nuts

Cream shortening and brown sugar, add eggs and beat. Mix in vanilla and persimmon pulp.

Sift together dry ingredients and blend into creamed mixture. Stir in raisins and nuts (chips if using choc chips). Drop dough by heaping teaspoonfuls on greased baking sheets. Bake at 375 degrees until lightly browned, about 15 minutes. Makes 5 dozen soft cookies. Cool on rack.

Refrigerated No-Bake Persimmon Pudding

1 Cup sugar

1 Cup persimmon pulp

12 marshmallows, cut fine

12 graham crackers, rolled fine

1/2 c. chopped nuts

Mix sugar, persimmon, marshmallows, nuts together and roll in graham cracker crumbs. Shape roll and chill in refrigerator 1 hour or longer. Slice and serve with whipped cream or ice cream.

Persimmon Chocolate Chip Muffins

1 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

4 large eggs, slightly beaten

2 cups sugar

2 cups persimmon pulp

1 cup vegetable oil

2 cups (12 oz pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees F. Grease thirty-six 2 1/2 inch muffin cups or line with paper bake cups.

Combine flours, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add persimmon and oil to egg mixture; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

Bake for 20 - 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 to 10 minutes. Remove fro pans.

These are great without any frosting, but I really like putting either creamed cheese frosting or milk chocolate frosting on them. Caramel frosting is pretty good also.

Persimmon Carrot Cookie Bars

2 cups all-purpose flour

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

2 tsp. baking powder

1 tsp. baking soda

1/3 cup butter or margarine, softened

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

2 large egg whites

2 cups persimmon pulp

1 cup finely shredded carrot (about 1 large carrot shredded)

Cream Cheese Topping ( recipe located below directions)

Preheat oven to 350 degrees F. Grease 15 X 10 inch jelly roll pan.

Combine flour, spices, baking powder and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixing bowl until crumbly. Add eggs, egg whites, persimmon pulp and carrots; beat until well-blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

Bake for 25 to 30 minutes or until wooden tooth pick inserted in center comes out clean. Cool completely in pan on wire rack.

Cream Cheese Topping:

Combine 4 oz. softened light cream cheese, 1/4 cup granulated sugar and 1 Tablespoon milk in small mixer bowl until thoroughly blended.

Hope everyone enjoys these recipes and has a delicious persimmon season this year!!!!

Dehydrating Food - Meat, Fruit, Veggies & Spices

2011-08-23T15:02:00.001-04:00

Dehydrating food - meat, fruit, veggies and spices - is one way of preserving foods in abundance now for eating later in the year when they aren't as readily available. While canning, freezing, pickling and jellying are all acceptable and great ways to put food up for the winter, some types just call out to you to dry them! For example, beef jerky, banana chips, homemade fruit roll-ups or drying your home grown herbs all scream - dehydrator please !!!!

Basic Dehydrating Times and Settings

HERBS - -

Drying time is approximately 3-6 hours for

Oregano, basil, etc.

Vent settings: Upper vent setting 3

Lower vent setting 2

Drying time is approximately 6 hours for

Bell peppers, banana peppers, etc.

Vent settings: Upper vent setting 4

Lower vent setting 2

MEATS - -

Drying time is approximately 8-10 hours for

turkey jerky, pot roast, cooked meats, sausage

and marinated meats

Vent settings: Upper vent setting 4

Lower vent setting 3

VEGETABLES - -

Drying time is approximately 18 hours for

tomatoes

Vent settings: Upper vent setting 1

Lower vent setting 2

FRUIT ROLL-UPS - -

Drying time is approximately 3-6 hours

Lift and peel when dry

Vent settings: Upper vent setting 3

Lower vent setting 2

Meats

Most beef cuts are suitable for making beef jerky, including ground beef. The most popular cuts which jerky is made from are the round, flank or rump as they are leaner cuts and preferable to rib or chuck. Slice the meat to about 1/4" thick, sliced into 1" strips. Be sure to cut across the grain. Excess fat and gristle should be removed.

Pork should be avoided and not dehydrated. Chicken and turkey are safest and best if precooked before dehydration.

There are numerous recipes for spices and marinades for meat that is to be dehydrated. Drying times and settings for meat are included in the chart above. Jerky recipes, spice mixes and marinate recipes follow the section on fruit.

Fruit

Remember to always pretreat fruit and vegetables before dehydration. To pretreat, dissolve 1T ascorbic acid or citric acid powder into 1 qt. water. Put sliced fruit into solution and after two minutes place on tray. If no ascorbic acid or citric acid powder is available, mix 2T lemon juice or pineapple juice in 1 qt. water and then put sliced fruit into mixture for two minutes, then put on dehydrator tray.

Fruit drying times and settings vary according to the fruit.

Fruits -

approx. drying time 24 hours for

apple, banana, cherries, grapes, pineapple, plum and rhubarb

Upper vent setting 2 and lower vent setting 2

approx. drying time 30-36 hours for

apricot, nectarine, prune, and pears

Upper vent setting 1 and lower vent setting 2

approx. drying time 12 hours for

strawberries, blackberries, and orange rind

Upper vent setting 2 and lower vent setting 1

Fruit Roll-ups

Buy pureed fruit or puree your own. Cut a piece of plastic wrap to fit the dehydrator tray you are going to use. Cut a hole in the center. Place the plastic wrap in the tray and pour a thin layer of pureed fruit on tray. You can use any type of fruit puree to make these roll-ups. Kids love them. Drying time and settings are included in the chart above.

Jerky Recipes - -

A couple of years ago I experimented with making jerky from ground beef and ground deer rather than the strips of meat like I had always used in the past. I patted my LEAN ground meat out about 1/4 inch thick and placed on plastic wrap as done for fruit roll-ups. Getting older and still loved jerky but had a hard time eating it. The results were wonderful! The jerky turned out great, soft enough to eat and was definitely a hit with everyone who had the chance to try it. It didn't last long - so the next time I made sure I made twice as much and I think it only lasted about 1/2 as long!!!!

Whiskey Steak Jerky

Mix over low heat until blended - 2 T butter

3 T orange juice

1 small red onion, sliced

1 T Worcestershire sauce

1 T Dijon mustard

1/2 tsp. grated orange peel

salt and pepper

Once blended, remove from heat, stir in 2-3 T whiskey.

Marinate meat strips or ground meat in the mixture overnight. Drain thoroughly. Dehydrate.

Southwest Jerky

1 tsp. pepper

3 T. chili powder

1 tsp. salt

1/4 - 1/2 tsp. cayenne pepper

2 cloves garlic minced

2 T. onion flakes

2 tsp. cumin

2 lbs. meat sliced or ground for jerky

This is a dry rub marinate. Cover meat with mixture, rub into grain, cover and marinate overnight. Dehydrate.

Teriyaki Jerky

2 Bay leaves

12 peppercorns

1/3-1/2 C teriyaki marinade sauce

1/4 tsp. tabasco sauce

1/4 tsp. horseradish sauce

1/2 tsp. garlic powder

2 tsp. worchestire sauce

This is a dry rub marinate. Cover meat with mixture, rub into grain, cover and marinate overnight. Dehydrate.

Enjoy! And these recipes are some that I have used for many years. I do not know for sure where I got them to start with, but I have made some changes and adaptations to them over the years to make them more to my tastes. Hopefully you will enjoy them as much as I have and do. And my thanks to whom ever it was that came up with the original recipes that I started out with!

Just Me - Granny D

Peanut Butter & Jelly Pie with Blackberry Preserves

2011-06-24T10:22:00.000-04:00

This next recipe is a favorite around our house. It takes peanut butter and jelly to a whole new level of appreciation and delight. Of course you can use any type of jelly or preserves, I use blackberry.

Peanut Butter & Jelly Pie

PB&J Pie

with

Blackberry Preserves Jelly

2 - 9 inch graham cracker crust pie shells

1 – 16 ounce jar peanut butter

1 – 32 ounce jar marshmallow fluff

2 – 16 ounce packs cream cheese

3 – 16 ounce bowls cool whip

1 cup peanut butter chips

½ cup fresh blackberries

Makes 2 – 9 inch deep dish pies

Cream one pack cream cheese with one jar peanut butter and 16 ounces of marshmallow fluff. Fold in one bowl cool whip until smooth. Pour into the bottoms of each graham cracker pie shell.

Cream the second pack cream cheese with 16 ounces of marshmallow fluff and 16 ounces blackberry preserves/jam/jelly ( I prefer the preserves or jam). Fold in one bowl cool whip until smooth. Pour over the peanut butter mixture in each pie shell.

Before serving, mix the one cup of fresh strawberries and ½ cup peanut butter chips with one bowl of cool whip. Spoon over the tops of the pies and serve.

A drizzle of blackberry syrup over the top or even chocolate syrup over the top really sets this pie off. But beware – is extremely rich and addictive!!

My Lower Cost Version

PB&J Pie

2 – 9 inch graham cracker pie crust shells

1 – 16 ounce jar peanut butter

1 – 32 ounce jar marshmallow fluff

2 – 16 ounce pack cream cheese

2 – 16 ounce bowl cool whip

1 – 16 ounce jar blackberry preserves (jam or jelly)

Cream one pack cream cheese with the peanut butter and 16 ounces of marshmallow fluff – fold in 16 ounce bowl cool whip. Divide and pour mixture into the two graham cracker shell crusts.

Cream one pack cream cheese with 16 ounces of marshmallow fluff and 16 ounces blackberry preserves – fold in 16 ounce bowl cool whip. Divide and pour mixture into the two crusts.

Chill for at least one hour. Serve with cool whip or ice cream.

Definitely delights the taste buds. I use blackberry preserves in my recipe, however, you can substitute any type of fruit preserves, jam or jelly to your own liking. It's blackberry season right now, and I have blackberries all around me so right now that's the fruit preserves of choice for me. And I really think it's my favorite one to use for this pie!!!

- - - - -

Graham Cracker Pie Crust Shells can be purchased premade at most grocery retailers – or can be easily and quickly made from scratch!

Graham Cracker Pie Crust

2 2/3 cups graham cracker crumbs ( approximately 36 -40 graham crackers)

½ cup sugar

½ cup soft margarine or butter

½ teaspoon nutmeg (optional)

In medium mixing bowl mix graham cracker crumbs, sugar, margarine and nutmeg; blend until crumbly. Press crumb mixture into bottoms and sides of deep dish pie 9 inch pie pans and form rim around the top.

This crust can be baked or uncooked – your choice. If serving a fluffy cream pie, an unbaked crust will normally hold up – chill your crust for an hour before filling. If serving a firmer pie, baking the crust will make it firmer and crunchier. To bake – place in moderate oven (375 degrees) for 8 minutes or until edges are lightly browned. Cool before placing filling in shells.

- - - - -

For A Delightfully Different

Pie Crust Version

for a

Peanut Butter Pie

try the following!

Peanut Pie Shell

1 cup sifted flour

½ teaspoon baking powder

½ teaspoon salt

1/3 c vegetable shortening

¼ c crushed salted peanuts

3 to 4 tablespoons cold water

Sift flour, baking powder and salt together. Cut in shortening until mixture resembles coarse cornmeal. Add peanuts.

Sprinkle cold water over mixture a little bit at a time stirring with a fork until dough is just moist enough to hold together and form a ball.

Roll out on lightly floured surface to a circle to fit pie pan. Flute edges. Prick over surface with tined fork.

Bake in hot oven (425 degrees) 12 to 15 minutes. Cool before filling.

Just Me - Granny D

Rhubarb Delights

2011-06-24T10:07:00.000-04:00

Rhubarb

I loved Strawberry Rhubarb pie – until I developed an allergy to strawberries. So then I started experimenting with other recipes for rhubarb pies to see if I could find one I liked as well as the Strawberry Rhubarb Pie or possibly find one I liked even better. I actually came up with three different recipes that I tweaked to my taste buds and suggest others try :

Rhubarb Cheese Pie

1 9” unbaked pie shell

2 lb. frozen Rhubarb in syrup – or 1 quart canned Rhubarb

3 Tbsp. Flour

¼ tsp. Nutmeg

¼ tsp. Ground Cloves

½ cup Brown Sugar

½ cup White Sugar

4 (3 oz. ) pkgs. Cream cheese

2 Eggs

1 cup dairy Sour Cream

Drain rhubarb ( if using fresh rhubarb, partially cook rhubarb in a light syrup then drain and cool) You should have 1 quart fruit drained. Blend rhubarb with flour, nutmeg, cloves and brown sugar. Turn into pie shell and bake in preheated oven at 425 degrees F. for 15 minutes.

Blend together cream cheese, eggs and white sugar. Remove pie from oven after 15 minutes and spread the cheese mixture over the top of the rhubarb filling. Return pie to oven and bake at 350 degrees for 30 minutes. Cool. Spread sour cream over top. Refrigerate until ready to serve.

*** Special Note: I absolutely love this pie served with chocolate syrup or hot fudge sauce over the top of it!!!!

Glazed Fresh Blackberry Rhubarb Pie

Pastry for 2 – crust pie

1 ¼ c. Sugar

1/3 c. Flour

1/8 tsp. Salt

¼ tsp. Nutmeg

2 cups fresh Blackberries

2 cups (1” pieces) fresh Rhubarb

2 Tbsp. Butter or Margarine

1 Tbsp. Sugar

Combine sugar, salt and flour.

Arrange ½ the blackberries and ½ the rhubarb in pastry lined 9” pie pan.

Sprinkle with half the sugar mixture.

Repeat with remaining fruit and sugar.

Dot with butter.

Adjust top crust and flute edges.

Brush top of pie with cold water and sprinkle on 1 Tbsp. Sugar.

Cut steam vents.

Bake at 425 degrees F. for 45 minutes or until rhubarb is tender and crust is browned.

Serve hot with ice cream, or cool and serve with whipped cream.

Delicious with a big glass of milk or cup of coffee!!

Cherry Rhubarb Cobbler

1 1 lb.5-ounce can Cherry pie filling

1 1 lb.5-ounce can Rhubarb pie filling (or 1 lb precooked rhubarb in medium to heavy syrup)

½ cup Dried Cherries

1 tsp. Grated Orange peel (optional)

1 cup Flour

1 ½ tsp. Baking Powder

¼ cup Brown Sugar, packed

½ tsp Cinnamon

¼ tsp Nutmeg

¼ cup Butter or Margarine

½ cup chopped Pecans

1 Egg, beaten slightly

¼ cup Milk

Combine cherry and rhubarb pie fillings, cherries and orange peel in a DEEP

10 – inch fry pan or baking pan ( I use a cast iron dutch oven ) ; heat to boiling.

Mix flour, baking powder, brown sugar, cinnamon and nutmeg together in a mixing bowl; cut in butter until crumbly. Add pecans.

Combine egg and milk; add to flour mixture and mix to moisten dry ingredients. Drop spoonfuls of dough onto hot filling mixture.

Bake in covered Dutch oven or deep fry pan in oven at 400 degrees F for 25 -30 minutes. ( This can also be cooked over a bed of coals on a campfire. )

Rhubarb-Orange Conserve

This is really good and it is easy to make. Let the kids help, they'll enjoy cutting up the orange slice candies.

5 c. red rhubarb

1 lb. Orange-slice candy (gum-drop candies)

3 c. sugar

Wash then dice (do not skin) rhubarb into 1/3” cubes. Cut candy slices into 1/8's. (Using scissors, cut length ways first. Dip scissors into cold water to prevent sticking.)

Mix rhubarb and sugar in a wide saucepan, stirring constantly over high heat. When mixture begins to boil, add candy pieces. Continue boiling and stirring until the mixture thickens to a jelly-like consistency.

Ladle into hot jars; seal. Makes 6 half pints.

Just Me - Granny D

Strawberry Recipes

2011-06-24T09:59:00.000-04:00

Strawberry Time

Fresh Strawberry Recipes

It's time for fresh strawberries and shortcake. However, if you have an abundance of strawberries and want to do something with them besides just serving strawberry shortcake, here are some great recipes for various dishes created with strawberries! (These recipes call for strawberries but can be made with other types of berries substituted if you wish, ie. Blackberries, raspberries, etc.)

Strawberry Bread

3 cups all-purpose flour

1 tsp. Baking soda

1 tsp. Salt

2 tsp. Ground cinnamon

½ tsp. ginger

2 cups sugar, divided

2 pints (1 quart) fresh strawberries, chopped

4 eggs, beaten

¼ cup vegetable oil

1 cup chopped pecans (best with pecans, almonds can be substituted)

In a large mixing bowl, combine flour, baking soda, salt, cinnamon, ginger and 1 cup sugar. Set aside.

Sprinkle 1 cup sugar over chopped berries and stir to mix. Set aside and allow juice to form – approximately 1 hour.

Add berry and sugar mixture to dry mixture along with eggs and oil. When mixture is thoroughly moist, gently stir in chopped pecans.

Pour into greased loaf pans ( either 1 – 10x6x3 loaf pan, or 2 – 8x9 loaf pans. Bake at 325 degrees F. for 1 hour and 20 minutes for large loaf or 1 hour for smaller loaves. Cool before cutting.

Strawberry Alaska Pie

Chocolate Pastry Shell: makes one 9-inch pie crust

1 ½ c. all purpose flour

1/3 c. sugar

¼ c. cocoa

¼ tsp. Salt

½ c. shortening

3-4 Tblsp. Water

Sift together flour, sugar, cocoa and salt – cut in shortening – gradually add 3 4 Tablespoons water till holds in a dough ball. Roll out between wax paper. Bake at 400 degrees F. for 8 – 10 minutes. Cool completely.

Pie Filling:

1 c. chopped fresh strawberries

1 quart soft strawberry ice cream

Spread the fresh strawberries in the bottom of the cooled pie crust. Place soft strawberry ice cream over the strawberries, filling the pie crust. Freeze until very firm. When ready to serve, make the meringue topping.

Meringue:

3 egg whites (room temp.)

½ tsp. Vanilla

¼ tsp. Cream of tartar

6 Tblsp. Sugar

Beat egg whites with vanilla and cream of tartar until it peaks.

Gradually add sugar, beating until sugar is dissolved and meringue is glossy and stiff. Spread over frozen pie, spreading to and sealing the edges to the crust all around the pie. Bake in preheated oven at 500 degrees F. until golden brown. ( Ice cream will stay firm as it only takes a very few minutes to brown the meringue. ) Serve immediately.

For all who enjoy the distinctive taste of chocolate and strawberries, here is another recipe which delights and amazes the taste buds! The main secret to this recipe is the chocolate candy crust and the chocolate mallow whipped cream topping – with the strawberries and strawberry filling in the center, each bite of this pie is like eating strawberries dipped in chocolate and whipped cream!

Strawberry Pie

with

Chocolate Candy Crust

Chocolate Candy Crust:

1 12 oz. Pkg. Semisweet chocolate pieces

2 tblsp. Shortening

2 tblsp. Sifted confectioner's sugar

12” square Heavy duty aluminum foil

Place 12” sq aluminum foil in 9” pie pan. Press down and form a foil pie pan liner for pie pan. Cut off excess foil around rim of pie pan. Gently remove liner and place liner on baking sheet. Spread the chocolate pieces (or chips) in the bottom of the liner.

Place baking sheet with liner in oven at 250 degrees F. for 5 minutes. Set alum. Liner back in pie pan. Add shortening and blend (using back of spoon) with melted chocolate, then add confectioner's sugar and blend. Once blended, spread mixture evenly on bottom and up sides of pie pan liner. Chill until firmly set. Peel foil liner from chocolate shell and then place shell back into pie pan. Fill and refrigerate. (shell is crispy hard, will soften to cut if at room temp for about 20 minutes before cutting and serving)

Strawberries w/ Glaze Filling:

1 quart fresh strawberries

¼ cup Strawberry jelly (or jam)

1 10-ounce pkg frozen strawberries, defrosted

½ cup sugar

3 tblsp. Cornstarch

Press defrosted strawberries through a sieve to remove seeds. Mix ½ cup sugar and cornstarch in a saucepan, stir in sieved berries and jelly. Cook and stir until mixture thickens.

Arrange fresh strawberries in chocolate shell – cut large berries in half or quarters. Spoon over strawberry glaze; chill.

Chocolate mallow whipped topping:

2 cups Miniature marshmallows (I use chocolate marshmallows)

¼ cup Chocolate milk

1 cup Whipping cream ( I use chocolate cool whip)

Heat milk and marshmallows until mallows dissolve. Cool. Fold in whipping cream. Place on top of strawberry pie and serve.

YouTip: can use chocolate marshmallow cream in place of the miniature marshmallows and milk. Just fold the whipping cream into the marshmallow cream.

Just Me - Granny D

Blackberries and Raspberries

2011-05-21T13:44:00.001-04:00

It's time to think about gathering wild berries and deciding what to do with them after you have gathered them. Blackberries, black raspberries and red raspberries make delicious pies, jams, vinegars, buckles, pancakes and various other dishes, sauces and wines. Berry seasons start in the Spring and continue throughout the summer with many varieties of berries available.

Blackberry Cobbler – There are many recipes for blackberry cobbler. I am including three of my favorites here. The main difference in these recipes is the manner in which it is cooked. Whether you want to bake a cobbler, cook a cobbler in a crock pot or in an electric skillet, it is possible, easy and a delicious dessert or treat!

Gather and prepare your berries. Sort through them, removing the stems and hulls as you wash them. Most recipes for pies or cobblers call for about 4 cups of berries. I prefer to use more berries than that in mine. Depending on what size or type of pan you are using will determine how many berries to use. For a regular 9” pie pan, use only 4 cups of berries. If you are going to use a dutch oven, crock pot, 11x7” cake pan or a deep dish pie pan, then use 5-6 cups of berries.

Toss 1 ½ c. sugar, ½ teaspoon cinnamon or ¼ tsp. Nutmeg or cloves, 1 Tablespoon lemon juice and 1/3 c. flour into berries (gently so as not to bruise or break the berries).

If using a dutch oven, cake pan or pie pan to bake in oven, pour berry mixture into your PASTRY-lined pan. (If cooking in a crock pot, pour berry mixture into a buttered crock pot with no bottom pastry)

Dot berry mixture with 2 Tablespoons butter or margarine. Place top crust, adjust, cut vents or prick with fork, seal and flute the edges of top and bottom crust together to form a high outer ridge. Bake at 475 degrees F. about 35 – 45 minutes, or until crust is golden brown.

If cooking in a crock pot, use batter topping. Spoon the topping onto the berries, sprinkle with sugar, cook on high until top batter is done. Berry juice will bubble up onto the batter as it cooks and batter topping will cook through.

Serve warm, ice cream, whipped cream or milk are all good served with or on this cobbler.

Various batter and crust recipes:

Crock pot Berry Cobbler Batter Crust -

Mix 1 cup flour, 1 ½ teaspoon baking powder, ¼ cup brown sugar and ½ teaspoon cinnamon together in mixing bowl. Cut in ¼ cup butter or margarine until crumbly. Combine 1 egg and ¼ cup milk together and mix into dry ingredients. ( This is really good if you add ½ cup chopped pecans to the batter mix ) Spoon the batter onto the top of the cobbler and cook. This batter can be used on oven-baked cobblers as well as crock pot cobblers.

Sourdough Pastry -

Combine 1 ½ cups flour, ½ tsp. Salt, ¼ tsp baking soda in mixing bowl. Cut in ½ cup shortening or lard until mixture is coarse crumbles. Pour in ½ cup sourdough starter and mix until all is moistened and mixture leaves bowl's sides. Turn onto lightly floured surface and knead lightly. Divide into 2 balls and roll out as directed for recipe.

Sourdough Starter -

1 pkg active dry yeast softened in 1 quart lukewarm water. Add 2 Tbsp. Sugar and 4 Cups flour. Mix well. Cover with a towel and set in a warm spot to allow souring for 2 to 4 days. After having reached desired sourness, refrigerate starter. If not used often, stir flour and water into mixture every 10 days to keep it fresh and active.

Best Flaky Pie Crust -

Combine 2 cups flour, ½ tsp. Salt, and ½ cup Crisco Shortening (or lard) – mix until crumbly, then add 2 Tbsp. Water (just enough for the dough to stick together to make a ball) – do not over work your dough – roll out – makes enough for 1 two crust pie or 2 one crust pies. Bake according to pie or cobbler recipe directions.

Blackberry basics: Recipes from Blackberry Farm

The above link is a great book for blackberry lovers and growers! Check it out - one of my personal favorites.

Blackberry Preserves and Jelly -

Nothing tastes better than a bowl of ice cream with fresh blackberry preserves on top!

Of course blackberry preserves can be used for a variety recipes and foods – and of course makes a delicious peanut butter and jelly sandwich!!!!

Gather your berries; clean, wash and sort – I personally use a vegetable and fruit wash on all my veggies and fruit when I wash them – helps to get rid of any bacteria or bugs that are on them.

Wild Blackberry Ice Cream Topping -

1 qt. Wild blackberries

1 c sugar

Cook blackberries for five minutes, crushing while cooking, add sugar and cook until slightly thickened

Makes 3 ½ cups, seal into hot jars.

Mixed Berry Jam -

(this recipe originally called for wild blackberries and huckleberries – I have used all different types of berries and berry combinations and they turn out delicious no matter which I use. I personally like the wild blackberries with either the huckleberries or blueberries)

6 cups wild blackberries

¼ c water

1 cup huckleberries or other berry

7 cups sugar

½ bottle liquid fruit pectin

Wash and pick over berries. Crush blackberries and combine with water in saucepan. Bring to boil and simmer, covered, for five minutes.

Force mixture through coarse sieve or food mill to remove seeds.

Wash and sort over huckleberries, leaving in the green ones. Add to blackberry pulp and measure out 4 cups – add water if necessary to get the 4 cups.

Combine fruit pulp and sugar in very large saucepan. Mix well, heat to full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin; skim, and pour into hot jars, seal. Makes 10 half pints.

Just Me - Granny D

Southern Indiana Morel Mushroom Season Is Here!

2011-04-16T14:27:00.000-04:00

Indiana Morel Mushrooms

In Indiana, every Spring we get out and hunt for the morel mushrooms found in southern Indiana. These mushrooms are found in Michigan also I am told. I don't know, I just know about the ones I hunt every spring for a delicious meal or two or possibly more. Actually we hunt for several different types of wild, edible mushrooms that taste wonderful and only available in the Spring and in the wild – unless someone else finds them and sells them to you.

First in season in Southern Indiana is the black sponge and the snake head or pecker head mushrooms – about a week later, the silver or gray sponge mushrooms make their appearance with the strongly coveted yellow and white sponge morels following about a week after that. All of these are edible and delicious. They can also be frozen for eating at other times of the year. ( It's always a great treat for everyone when you surprise them with a mess of mushrooms at summer fish frys or at a family reunion or holiday dinner.) I know of some who have dehydrated the morels and had good luck with that way of preserving them.

To Prepare, Freeze, and Cook Morels -

Freezing mushrooms for use later is extremely easy. Soak your fresh mushrooms in a salt water solution in the refrigerator over night. The following morning, drain the mushrooms, rinse in cold water, - if you haven't sliced them in half before soaking them, do so now. You should slice from top to bottom of stem. Dip your slices in a mixture of beaten egg and milk, and then dip and coat with flour. Lay the sliced mushrooms on a wax paper covered tray, do not cover the mushrooms, place tray of mushrooms into freezer to freeze. When frozen solid, place the slices into freezer bags and place them back into your freezer until ready to cook. When ready to fry the mushrooms, remove the slices you wish to fry, do not thaw, place frozen breaded slices into a frying pan of hot oil and fry quickly till each side is golden brown.

Fried morel mushrooms make great sandwiches, taste wonderful with scrambled eggs and as my Grandson says, “They're great just dipping them in ketchup and eating them!”

Happy mushroom hunting everyone! Good luck with the find and hope you enjoy this savory treat from the woods!

Just Me - Granny D

Ground Deer Meat Loaf with Veggies

2011-02-08T14:10:00.000-05:00

This winter has been a rough and hard one for most of the country - at one time, 49 of the 50 states of the United States had snow on the ground - that figure included Hawaii with snow in the mountains there, Florida was the only state with no snow and they had ice! Food prices have skyrocketed in the grocery stores and it has definitely proven to be a winter that I have once more appreciated having a freezer full of meat and a pantry full of home canned fruits and veggies!!

Tonight's dinner is going to be meat loaf with potatoes, carrots, celery, tomatoes and onions - all cooked in the same pot in the oven - simple and delicious!

Ground Deer Meat Loaf with Veggies

2 pounds ground deer burger

1 pound ground deer sausage

2 large eggs

16 oz drained canned tomatoes

1 large chopped onion

1 large green pepper chopped ( I use 2 T of my chopped mixed pepper relish)

2 cloves chopped garlic

1 T. rubbed sage

1/2 t. nutmeg

1/2 t. tobassco sauce or other chili sauce

4 cups dried bread crumbs or cracker crumbs

Pepper

Mix all ingredients together in large bowl - adding the cracker or bread crumbs last and add them slowly while hand mixing. When a loaf can be formed and hold form - then you have added enough crumbs.

Roll the loaf in the remaining crumbs to coat the outside of the loaf -

In a large skillet, place 2 T oil - brown both sides of the loaf - place the browned loaf in the baking pan or crock pot - however, you wish to cook it.

I use a cast iron dutch oven to brown my loaf in and then I leave it in the dutch oven to bake it normally.

- Once your loaf is in your baking dish, take the drained juice from the tomatoes and pour over it -

Add your choice of veggies along the sides of the baking dish next to the loaf - I use quartered potatoes, chunked carrots, celery, onions, and when I have them, mushrooms. Cover with foil or lid and bake at 400 for 1 hour, drain some of the juice off, recover and bake at 350 for about another hour or until loaf is done in the middle and potatoes are soft - then remove cover and place strips of bacon across top of loaf - then gently put lines of ketchup or tomato sauce across the bacon. Return to oven for approximately 15 - 20 minutes for sauce to set and bacon and loaf top to brown. While cooking - Check about every 1/2 hour and drain juices as needed.

If cooking in a crock pot, add your veggies and juice and cook the same as above for 4 hours - until loaf is done in the middle. Add bacon and ketchup or tomato sauce as above about 1 hour before done.

Just Me - Granny D

Persimmon and Peach Stuffed Chops with Glaze

2010-11-20T13:20:00.001-05:00

This has to be one of my favorite recipes. I have used this on boar chops, pork chops and even stuffed chicken breasts. Please note - the persimmons I use are the small, wild ones which grow in southern Indiana and ripen with the first frost. However, my brother who lives in Mississippi and can only get the large persimmons the grocery stores sell, has told me that he has used them and they work great in this recipe and tastes great.

1 (8 1/2 oz) can diced or sliced peaches
1 C persimmons (chopped if using large persimmons, pulp if using Indiana wild ones)
2 T margarine or butter
1 t. baking soda
1/2 C hot water
2 C (chicken flavored is best) stuffing mix
1/2 C peach preserves
2 T Dijon mustard
2 T brown sugar
4 chops/breasts with pocket cut for stuffing

Drain peaches, if using sliced peaches then dice them. Save the syrup. Mix water, margarine and soda in bowl. Add stuffing mix, peaches and syrup, 3/4 C chopped persimmons or 1/2 C persimmon pulp. Mix thoroughly. Fill pockets in meat and place in 13" x 9" baking pan.

Mix preserves, mustard, brown sugar and 1/4 C persimmon pulp (or 1/4 C chopped persimmons). Brush on meat.

Bake at 350 degrees for 60 minutes or until done.

Note : Be sure to use the baking soda in this as the persimmons really do need it.

Enjoy! P.S. This is good with apples used in place of the persimmons, I have even used apples and pineapple preserves with diced pineapple. If using apples and/or pineapple then I also like to add a 1/2 t. ginger and/or cinnamon. Throw in a 1/2 cup chopped nuts (your choice of variety) and you have some great tasting chops and stuffing!

The stuffing left after filling your pockets should be baked in a casserole dish for approximately 30 minutes.

Just Me - Granny D

Hawaiian Kahlua Pig - Luau Recipe

2010-11-20T12:09:00.000-05:00

This is just so simple to do - if you like smoked meat and find you do not have a smoker or do not have the option of digging a pit to smoke and cook your meat, then try this recipe using your oven.

While the original recipe calls for banana leaves and ti leaves to be used in the preparation, I am including my own personal substitutions for those items. The flavor is still the same using my substitutions as if you use the original ingredients of leaves.

4 - 5 pound butt roast
2 1/2 T kosher salt
2 T liquid smoke
4 - 5 whole ripe bananas (original recipe uses banana leaves)
aluminum foil (original recipe uses ti leaves)

Trim excess fat from roast - score roast and then rub with salt and smoke mixture. Place whole bananas on top of the roast and then wrap roast and bananas in foil. Roast in oven at 325 - 350 degrees fahrenheit for approximately 45 minutes per pound or for about 3 hours for a 4 pound roast to about 4 hours for a 5 pound roast, etc. When done, let rest for about 30 minutes before removing foil and bananas and cutting.

This makes for a enticingly delicious roast with a smoked flavor and melts in your mouth!!!

Enjoy! While this recipe is actually for a pork butt roast, I used it last year for a wild boar butt roast and it was magnificent!!!!

Just Me - Granny D

Cranberry Sweet & Sour Sauce for Wild Game

2010-11-20T11:59:00.000-05:00

This cranberry sweet and sour sauce can be used with most any type of meat. Whether you are cooking wild boar, venison, squirrel, pork, beef, chicken, or rabbit - this sauce makes an otherwise plain cut of meat turn into an amazingly great sweet and sour dish. Rice or oriental stirfry veggies served with your choice of meat and this sauce creates a wonderful meal.

1/4 C brown sugar, packed
1 T cornstarch
3/4 C whole berry canned cranberry sauce
3/4 C pineapple juice
1/4 C cider vinegar
1 1/2 T soy sauce

Mix all ingredients in saucepan and cook over medium heat until sauce thickens - remove from heat and serve over meat and rice or meat and veggies.

Quick and easy and two thumbs up for a delicious dinner!

Enjoy!

Just Me - Granny D

Wild Boar Hind Leg Quarter

2010-11-20T11:52:00.000-05:00

For the best results when cooking a hind leg quarter, you need to cook it slowly.

Rub the meat with whatever rub you have decided to use, or with just salt, pepper and maybe some garlic powder. I then wrap slices of bacon around it - this helps to add the fat to your meat to keep it moist and not let it dry out.

Using an oven set at 200 -250 degrees fahrenheit, cook until your meat thermometer reads 160 - 170 degrees Fahrenheit. When you pull it out of the oven, remember to let it rest for about 20 - 30 minutes before cutting it so that you will not lose your juices from the meat and it will stay moist and tender instead of dry and tough.

There are many different rubs, sauces, marinades etc which you can use with Wild Boar meat. One thing to keep in mind when deciding which you want to use, is that wild boar is the same as a wild pig - that is pork!
Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is.

Good luck and enjoy!

Just Me - Granny D

Wild Boar

2010-11-18T14:53:00.001-05:00

Recently I had a coworker ask me if I had any suggestions on how to cook a hind quarter of a wild boar. There were several different cooking methods and recipes and ideas that we discussed before he settled on what is really my favorite way to prepare wild boar or a pig. It all starts with digging a pit!! Actually, if you are planning on cooking a whole pig or a hind quarter, then a barbque pit is a good idea, but if you are only cooking a portion of the boar at a time, then there are many great ways to prepare it and just as many if not more wonderful recipes to use.

For example, if cooking a shoulder roast or a rack of ribs or a tenderloin, you would want to use different cooking methods and different recipes. Boar meat also makes good sausages, jerky and meat sticks.

If you are not an avid hunter, or do not have the opportunity to hunt for wild boar in your locality, wild boar meat is available to purchase from various sources. Not only is wild boar considered to be wild game, but is also considered a gourmet delicacy meat.

There are places to order the different cuts of boar meat and then there are also places to order a whole wild boar during legal hunting seasons. Due to the fact that wild boar live in natural habitats, forage for their food rather than corn fed, the cuts of meat are normally very lean, low on fat. Wild boars have not been fed antibiotics, man-made chemicals, etc. When discussing organic, wild boar meat has to be considered organic or at the least all natural! Check out these products, and then check out my recommendations for cooking!

Recipes for pork shoulder roasts, home made sausages, jerky and many others are included in the recipe book featured below - check back here for some of my personal recipes to be posted later this week. In the mean time, here are links for wild boar meat and for the cookbook I recommend to all who eat wild, gourmet meats!

While checking out the wild boar meat - know that most any recipe for pork - pig, can be used for wild boar. I will post some specific recipes, but I have to say that barbqued pulled pork is one of my favorites, and barbqued pulled boar is just as good!!!

To find some really great recipes and wild game cooking tips, Ted Nugent has a great cookbook called "Kill It & Grill It". I would recommend this book to anyone who is just venturing into hunting and preparing wild game for the table! There are some books that are just plain great how to books that need to be on your bookshelf or with your recipes - this is one of them!

Enjoy!

Just Me - Granny D

Venison Jerky - Ground Deer Jerky

2010-10-15T13:15:00.001-04:00

Venison Jerky - Deer Jerky

I find that a great tip for making venison or deer jerky is to make it out of ground deer meat.

If you take your ground deer meat and pat it down into thin flat sheets and place into your dehydrator, you end up with jerky that you can actually eat and not just suck on and wish you had better teeth!

Making jerky is not hard at all. After patting your meat into the flat sheets, be sure to add your spices or rubs or whatever you are adding for seasoning! I like making different batches with different types of seasonings. For example, I use a barbque rub for barbque flavored jerky, and I use teriyaki sauce for some jerky, and I have been know to mix up some pineapple juice with brown sugar and ginger to make a sweet jerky. Some people like to just add garlic and pepper. Jerky seasoning is up to the individual - I try all kinds - and I know that I like my jerky made from ground venison!!!

Enjoy!!!!

Just wanted to put an update on here - I tried a new way of making jerky this year - and new seasoning. Thought I would let everyone know about it!

Take your ground deer meat and instead of patting it down into thin flat sheets, make thin long rolls of it. And for seasoning, I got an idea when going through my seasonings cabinet and decided to try it. I had several "Chex Mix Seasoning" packets in my cabinet and used them with some soy sauce. Those rolls of jerky were delicious!!

Enjoy!!!
Just Me - Granny D

Swedish Style Venison Meatballs

2010-10-15T13:07:00.000-04:00

Swedish Style Venison Meatballs
2 C grated raw potatoes
1 1/2 lbs. ground venison
2/3 c. chopped onion
1/3 c. chopped green peppers
1/3 c. chopped mushrooms
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1 egg
1/4 c. butter
3 C water
2 to 3 T flour
2 C dairy sour cream
1 tsp. dill seeds

Combine first seven ingredients; shape into 1 1/2" balls. Brown slowly in butter in large skillet. Add 1/2 cup water, cover and simmer until done, about 15 to 20 minutes. Remove meatballs. Stir in flour, then remaining water, simmer to thicken. Reduce heat; stir in cream and dill; add meatballs. Heat but do not boil. Makes approximately 8 servings. Serve as appetizer on toothpicks or serve over pasta.

Another one of my favorites!!! Enjoy!
Just Me - Granny D

Outdoors Scouting Camera Review

2010-10-15T12:29:00.000-04:00

I just had to write a review of this digital camera. It is 4.0 mega pixel, an outdoors scouting camera which can be attached to a tree or somewhere that you want to record the activities of the wildlife. You can find what time that buck is walking through the area, what is bedding down in the area, plan your hunting trip for success with the use of this scouting camera.

You can also just simply use it to get some great outdoors wildlife photography shots! I'm an avid photography nut and love capturing photos of deer, rabbit, squirrels, coyotes, gound hogs, racoons, and even the skunks. We have a beautiful large mostly white mama skunk living in our area. I keep trying to get a photo of her but she seems to know when I have my camera with me and only shows up when I don't have it. I think this camera may be just the answer for capturing some photos of this beauty!!!

Whether you use it to plan a hunting trip or for the possibilities it offers for photography, that is up to you, but I guarantee you will not regret having this camera in your arsenal of hunting equipment or in your photography bag!!! Enjoy!!!!

Just Me - Granny D

Hawaiian Stuffed Quail, Pheasant,& Rock Cornish Hens

2010-10-15T11:55:00.000-04:00

I love this recipe - it is a favorite of mine - I have even doubled the recipe and used it to stuff turkeys. Hawaiian stuffed quail, pheasant and rock cornish hens is a recipe I originally found in a recipe book which listed it for stuffing chicken breasts - I adapted it and changed a few things from the original and came up with my own version which I use in fowl of all types - not just chicken breasts. Everyone I have served it too this way has found it to be a refreshing and delicious entree.

Hawaiian Stuffed Fowl

2/3 c. hot water
2 T margarine
2 C Stove top dressing, chicken flavor or cornbread stuffing
1 (8 1/4-oz) can crushed pineapple with syrup
1/2 med. green pepper, chopped
1/2 med. red pepper, chopped ( I use 1/2 C of my home canned chopped pepper relish which are canned in a bread and butter pickle juice recipe of mine, also if I use the pepper relish then I also use 2 T of the pickle juice in place of the vinegar)
2 T brown sugar
2 T vinegar (I use either a plain white vinegar or a garlic and red wine vinegar - if using the garlic and red wine vinegar I also add 1 t. minced garlic)
1/4 tsp. ground ginger
1/4 cup chopped walnuts, macadamian nuts or almonds

4 small birds - your choice - quail, pheasant, rock cornish, chicken breasts, turkey (if you increase the recipe)

Heat oven to 400 degrees. Mix hot water, margarine in bowl, stir in stuffing, peppers, nuts, half of the pineapple and syrup. Stuff birds cavities or for breasts - spoon stuffing evenly on chicken and roll tightly, securing with toothpicks. Place in baking pan with any remaining stuffing in the center of the birds in the pan. Mix remaining syrup, pineapple, sugar, vinegar and ginger (minced garlic if using). Spoon over birds. Bake 45 minutes or until thoroughly cooked - approx. 30 minutes for stuffed breasts.

This really is a good recipe - I give it 2 thumbs up, 5 stars and say ENJOY!!!!!

Just Me - Granny D

Two Deer for the Winter

2010-10-08T20:16:00.000-04:00

Every year we try to have two deer in the freezer. One is to feed us, the other to make sure the kids and grandkids and rest of the family have food to eat all winter. We dress and butcher our own meat and make our own sausage, burgers, and jerky.
Roasts, steaks, some stew meat, and the rest is turned into one of the three, sausage, burgers or jerky. Regardless of which, seasoning added to the meat is extremely important. Which seasoning you choose for what when processing the meat will make all the difference in the world when you cook it.

Eastman Outdoors variety sausage seasoning is one of my favorites to use.

Just Me - Granny D

Rabbit Pot Pie

2010-10-06T09:19:00.000-04:00

Rabbit has to be one of my most favorite gourmet, wild game, meats. Rabbit stew or pot pie with a big slab or cornbread for dinner has to be one of the best dishes on a cold winter evening!!! Here is a recipe for a pot pie that will melt in your mouth and make you jump up for more!

Rabbit Pot Pie

1 1/2 Cups sliced fresh mushrooms ( canned sliced mushrooms will be fine if you do not have fresh ones)

1 Cup red and/or green pepper strips ( I cut mine in chunks instead of strips )

1/2 Cup each, chopped celery, onion and carrots

1/3 cup butter

1/2 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. each, pepper and paprika

3 Cups rabbit broth (chicken broth can be used if preferred )

1/2 cup milk or half and half

3 Cups chopped cooked rabbit

1 Tbsp. lemon juice

1/2 tsp minced garlic

1 recipe Sage Biscuits (see below this recipe)

In a large cast iron skillet or oven-going fry pan, cook mushrooms, peppers, celery and onions in 1 Tbsp. butter until tender. Remove veggies from pan. Melt remaining butter in fry pan; stir in flour and seasonings. Add broth and milk; cook and stir until mixture boils and thickens. Stir in rabbit, cooked veggies, finely chopped carrots, minced garlic and lemon juice. Keep hot in fry pan or 2 1/2 quart casserole dish.

Prepare biscuits as directed in recipe below; place wedges on top of hot rabbit mixture. Bake in 350 degree oven for 35 to 45 minutes or until biscuits are done.

Sage Biscuits

2 Cups all-purpose flour

4 tsp. baking powder

1 tsp. salt

1 tsp. rubbed dried sage

1/2 tsp. cumin seed

6 Tbsp. shortening

3/4 cup milk

2 tsp. light corn syrup

1 tsp. water

Combine flour, baking powder, salt, sage and cumin in mixing bowl. Cut in shortening until crumbly. Add milk and mix to moisten flour. Shape into a ball; turn out onto a lightly floured surface. Roll or pat into an 8-inch circle. Cut into 6 wedges. Use as directed above.

If making for biscuits rather than to use for pot pie:

May be cut with floured 2 1/2 inch round cutter. Brush tops with mixture of syrup and water; place on an ungreased baking sheet. Bake in a 450 degree oven for 12 minutes or until brown. Makes about 1 dozen biscuits.

The biscuits are great for biscuits or for pot pie top - I also have used canned biscuits for the top, plain drop biscuits, etc., Other suggestions include: I have added potatoes to the pot pie, added other veggies according to whatever I have available.

Enjoy!!!!!

Just Me - Granny D