Salmon on the Beech:

1 Freshley caught and filleted salmon,
Tin Foil
A Fire
Lemon pepper and an onion

First, build yourself a fire, get them coals smoldering,
Catch yourself a salmon, then clean and fillet it.
put some chopped onions and lemon pepper on top, if you want to make it interesting, pour a little JD or some bbq sauce on it <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Wrap the fillets in tin foil, and find a place on top of the fire to place it, let it cook till hot,
pull it off, let it cool, enjoy!

My Nacho Cheese Mix:

2 pounds of Velveeta cheese (or 4 pounds)

2-3 pounds of cooked hamburger meat

1-2 cans of ro-tel

Cut up the cheese into 1-2 inch cubes so it will melt quicker and easier in the crock pot.

Dump the cheese the ro-tel and the hamburger into a crock pot. Heat until all the cheese is completely melted, stirring occasionally.

Then all ya gotta do is stuff your face!

Enjoy

Pizza Snacks

1/2 pound of sausage (cooked)
1 pound of hamburger meat (cooked)
2 pounds of Velveeta cheese
2 TBL spoons of Oregano
2 TBL spoons of catsup (we usually use about 4)
1 TBL spoons of garlic salt

Mix everything together in a crock pot or just a large pot on top of the stove stirring so it won't burn.

After the cheese is completely melted and everything is well mixed, spread onto Party Rye bread (tiny loaves about 2-3 inches square).

THEN put into a 350 degree oven for 10 or 15 minutes just to "bake" it. Remove from the oven and eat or you can cool for a few minutes then freeze them and just nuke them for a quick snack or heat them up in the oven.

Offered up by Knotslip

SQUIRREL STEW
3 squirrels
2 cans tomatoes
2 lg. onions
Juice of 1 lemon
Dash of hot sauce
1/2 stick butter
2 to 3 tbsp. Worcestershire sauce
1 c. catsup
1 can yellow corn
Salt & pepper to taste

Dress 3 young squirrels and let soak in salt water several hours. Remove and put in pot and simmer until tender. Pull meat from bones and strain liquid to avoid small bones. Add 2 cans tomatoes and 2 large onions. Cook slowly for 1 hour. Add to liquid juice of 1 lemon, dash of hot sauce, 1/2 stick butter, 2 to 3 tablespoons of Worcestershire, 1 cup catsup, salt and pepper to taste. Let simmer for 30 minutes. Add 1 can yellow corn and simmer about 10 minutes, stirring to keep it from sticking. Makes about 1 gallon.

This stew may be made with chicken, rabbit, deer, beef or any other meats.

Not sure I rally have anything to contribute but I sure can reap the harvest of all these good looking recipes.

SkunkHunter, I 'm sure this will come in handy starting early Fall when the season kicks in. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I can't remember if I posted this here or not, but we were talking food over on the ZDC so thought I would put up my simple chili recipe up here in case I haven't done so yet. So without further fanfare,

SKUNKHUNTER CHILI

My chili is very easy. Ground beef, Mushrooms, Onions (we are using the dried chopped ones now, they are actually cheaper for us as they don't go bad on us)Chili beans (or kidney beans and I have even used red beans before). I think Cazio said he uses black beans. Anyway, I use tomato sauce not tomato juice as I like my chili thicker. And I usually use just a hint of garlic. So

1. Ground beef (2 pounds at least)
2. Two cans(or 3) chili beans, juice and all
3. 12 to 15 ounces of canned mushrooms (drained of the juice)
4. Chopped dried onions, or 1 whole medium size fresh onion chopped
5. Two cans of tomato sauce (or three if you like it more soupy)
6. Chili powder to taste
7. Garlic powder or salt if you like

*** I like to add a can of corned beef(but you could add more). Gives it an additional texture and slightly alters the taste and makes it just a little more tasty in my opinion.

I bring mine to a boil and immediately lower it to a simmer for AT LEAST 30 minutes but I like to let go for an hour.

I went through here last night and did see it. Thank god I had already eaten dinner but I was still tempted. I got to put some of these to the test soon.

this is awesome. these dogs can cook! <img src="/ubbthreads/images/graemlins/bowdown.gif" alt="" />

A fellow dog mentioned pickled Jalapenos, so I found this on the net.

For homemade pickled Jalapenos you need

A pair of vinyl / kitchen glovesA glass jar/bottle, which is sanitized by soaking the jar in hot boiling water for about 10 mins then and thoroughly dried with paper towel or clean kitchen cloth... this is the best preservation technique along with vinegar & salt.
4 C Fresh Jalapeno, washed dried & sliced
1 C Distilled White Vinegar 5% (In a day or 2 all the jalapeños will be submerged in this vinegar)
3 Tbsp Pickling salt



Method


Keep the glass jar ready using above method..
Do not forget to wear gloves before you touch this spicy peppers..mean it..they are real spicy..Make sure to wash these peppers, dry it with kitchen towel, remove the pod, and slice it.
Fill Jar with pieces of peppers and pickling solution, leaving 1/2 inch head space.It stays good for almost more than a year..Enjoy these peppers after 20 days of pickling process.

Please Note

Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.
Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable.

OK, my heritage is Italian. I made sure that I learned several family favorites
before the older folks made their transition. Here is one of my favorite dishes.
It is classic "peasant food".
My mom always says that God took care of the peasants. I.e., this is healthy,
and cheap.
Rich folk would eat a lot of rich foods that were heart attack on a plate sort of deal.

Olive and Onion Pie

Enough Pizza dough for 2 9X13 pans. (pick your favorite recipe)
4-6 large Spanish Onions (sweet onions i.e., Vidalia, do not work well, imo)
I can of Pitted black Olives; chopped (or any of your fave, as long as pitted)
1 can achovies.
Olive Oil (pure, you can add a little EVOO later, if you want to)
You need a LARGE pan to cook this massive pile of onions.

Mash Anchovies into a paste
Cut onions into Slivers

Spread one Pizza dough portion into the bottom and sides a the 9X13 pan and prebake for at 375 for 10 or so minutes. You want it drier so you don't get s mouthful of raw dough.

Cook the onions in Olive oil until golden. Add the Anchovies and cook about 2 more minutes. Add Olives, and remove from heat.

Add the Olive/Onion Mixture to the prebaked dough pan. Cover with the 2nd portion of pizza dough. Poke lotsa holes into the top piece of dough.

Cook until dough looks golden on edges. could take about 15 minutes, but I always check at 10 minutes.

You can also make personal size calzones with this mixture. It is one of my favorite comfort foods. Add black pepper of you want to, but be real cautious if you want to add salt as the anchovies are very salty. DO NOT soak the anchovies in milk for this recipe.

Try it, you'll like it! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

This is so easy it shouldn't be a recipe, but its darn tasty.

You'll need:

* A dozen chicken thighs, skin on
* Vegetable cooking oil
* Fresh ground salt & pepper

* 3-4 inch deep Roast pan
* Aluminum foil
* Brush
* Oven

1. Line the roast pan with heavy duty aluminum foil for easy clean up
2. Pre-heat oven to 300F
3. Brush the foil/tray liberally with oil
4. Brush chicken liberally with oil on all sides and sprinkle salt and pepper all over it. The oil will keep it on there
5. Place chicken in roast pan with the skin side up
6. Put the pan with the chicken in the oven at 300F for about an hour and a half until the skin is golden brown (internal temp of 165F for chicken, though I prefer around 180-190F).

You can add herbs and spices to the salt and pepper: curry powder or thyme and rosemary works well.

You will have a lot of rendered chicken fat in the pan, honestly some people might find this gross but its awesome to dip some bread in while you eat the chicken. Especially if you opted to put a little more flavor on with herbs and spices.