You’ll Need:2 Tb Canola oil 1 lb Ground Venison 1 Small onion, diced 3/4 – 1 Cup of your favorite BBQ sauce 🙂 1 Can Refrigerated, uncooked biscuits 2 C Cheddar cheeseDirections : Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until
You’ll Need:6 large baking apples * 2/3 cup seedless black or red raspberry jam 1 cup Marshmallow Creme 1/3 cup chopped nutsDirections : * Rome Beauty, York Imperial, Rhode island Greening, Baldwin, Newton Pippin Core appless almost through to blossom ends. Peel about 1/3 of the way down from stem
You’ll Need:This makes enough for a 6-pound turkey. 3/4 cup finely chopped onion 3/4 cup finely chopped celery 1/4 cup butter or margarine 3/4 teaspoon salt 1/4 teaspoon poultry seasoning 1/4 teaspoon sage Pepper 4 cups dry bread crumbs 2 tablespoons waterDirections : Saut onion and celery in butter until
You’ll Need:# 8 oz. (225g) onions # 6 oz. (150g) fresh breadcrumbs # 1 pint (500ml) milk # 3 eggs # salt and pepper # chopped parsley # cayenne pepper # 4 oz. (125g) grated cheeseDirections : # Pre-heat oven to 350F, Gas Mark 4, 180C # Peel and slice
You’ll Need:1 envelope active dry yeast 1/4 cup warm water (100-110 degrees F) 3/4 cup milk, scalded 1/4 cup (4 tablespoons) margarine 1/4 cup granulated sugar 1/2 teaspoon salt 3 1/2 cups (about) flour 1 1/2 teaspoons cinnamon 1 egg 2 cups peeled, chopped apples 1 cup powdered sugar 2
You’ll Need:1 large loaf thin bread, toasted 1 (8 ounce) bag Pepperidge Farm Seasoned Dressing 1 pound hot Italian sausage 4 onions, chopped 5 stalks celery, finely chopped 4 cup water 1 tablespoon salt Pepper, to taste 2 teaspoons sageDirections : Cook sausage and onion together until done. Crumble sausage.
You’ll Need:# 1 medium-sized marrow # 3 oz. (75g) grated cheese # 3 tablespoons of breadcrumbs # 2 hard boiled eggs # 1 tablespoon of milk # 1 oz. (25g) walnuts # nutmeg # salt and pepper # 1 eggDirections : # Peel the marrow and cut into rings about
You’ll Need:12 ounces vanilla wafers, crushed 1/2 pound butter, melted 2 1/2 cups confectioners’ sugar 2 eggs 1/2 teaspoon vanilla extract 1 pound canned apricot halves, cut and drained 4 ounces chopped pecans 2 cups heavy creamDirections : In a 13 x 9-inch pan make a layer of half the
