Thursday, November 24, 2005

Amish Strawberry Pie

Anymore, most of the larger supermarket produce sections carry fresh strawberries nearly year round - or close to it.

The Amish use a lot of sugar and also use lots of honey, because many of the Amish farms have their own hives.

This pie is one of the best you'll ever eat if you like strawberry pie. The combination of honey and the tapioca powder as a thickening agent makes for a rave review.

This recipe is for a single crust pie.


1/2 cup sugar (omit if using the cook type sweetened tapioca pudding powder)
2/3 cup honey
1/2 cup Tapioca powder
1/2 cup water
1 pound strawberries, washed, hulled, and sliced
1 tablespoon butter


Combine sugar, honey and strawberries; let stand for a few hours, until juicy. Drain juices off; transfer to saucepan, and bring to a boil. Mix together the water, butter, and tapioca. Add to the strawberry juice mixture; continue cooking, covered, over low heat for 2 minutes.

Cool slightly and stir in strawberries. Pour into baked pie shell and chill thoroughly so as to have the pie filling thicken. Top with whipped or your favirite topping. (Ice cream is a great finish for this pie.) Keep leftovers covered and in refrigerator - that is if there is any. :-)

Tuesday, November 22, 2005

Weiner Schnitzle

Kalbfleisch ist wunderbar! !!! Veal is wonderful - AND - very expensive, but if you can afford to treat yourself once or twice a year, do it!! Serve on a hoagie roll, or with spaetzle (dumplings or German noodles.)


4 veal cutlets, about 6-ounces each
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup dry bread crumbs
Juice of 1 small lemon
Salt and pepper to taste
Oil for frying


Pound veal to about 1/4-inch thick. Pat dry.
Sprinkle with salt and pepper. Place flour and
bread crumbs on individual plates or waxed
paper. Dip the cutlets first into the flour,
then the beaten egg and finally, the bread
crumbs. Place on baking rack and set in
refrigerator for 15 to 30 minutes. This helps
the coating adhere when frying.

Pour enough oil into a large heavy skillet to
come about 1/4-inch up the sides. Heat over
medium-high. When oil is hot, add veal cutlets,
in batches of 2 if necessary, do not to crowd
the pan. Fry until golden brown, about 4
minutes per side, turning once. Place on
platter, sprinkle with lemon juice and keep

German Noodle Dumplings Spaetzle

Spaetzle is a very popular side dish in Germany which is surprisingly almost never offered in the U.S. A delicious part of a evening's hearty meal, it pairs well with any meat, but is especially nice with sauerbraten and/or a veal dish. While spaetzle looks more like scrambled noodles, the preparations are similar to those of dumplings. This recipe is an easy one.


2 eggs, beaten
1/4 cup milk
1 cup flour
1/2 teaspoon salt black pepper

We're hoping you know how to prepare and cook the dough.

Thursday, November 17, 2005

Thick Egg Noodles

For those of you who like nice, thick egg noodles, this is the ticket. They can be shaped or formed any way that pleases you.

6 eggs
3 Tbsp. oil
6 Tbsp. milk
3/4 tsp. salt
3/4 tsp. baking powder
4 1/2 cups flour

Put eggs and other liquids in bowl. Whip; add dry ingredients. Blend and knead. Roll with noodle cutter, pasta cutter, or can be hand cut with a knife. Let noodles dry for about 1/2 - 1 hour. Package and freeze or use what ever you need immediately.

I made this in a bread machine, then wrapped the dough in waxed paper and chilled for an hour. You can always cut this recipe in half for a normal family meal. The noodles are thick and go a long way. They are wonderful with chicken or beef and gravy.

Sunday, November 06, 2005

Peach Cake

This is a great eye-opener with early morning coffee.


3 large Peaches (canned will work here if drained and dried & diced)(Save syrup if canned)
1 1/2 tsp. cinnamon
1/8 tsp ginger


3 cups flour
1 ½ TBS baking powder
1 tsp salt
1 cup oil
2 c sugar
4 eggs
¼ c peach syrup
1 1/2 tsp vanilla
1/4 tsp almond extract

Peel and cube the peaches for the filling; add and stir in the cinnamon, ginger and sugar.

Mix the flour, baking powder and salt together in a mixing bowl. In separate bowl, beat the oil and sugar for 3 or 4 minutes until it is creamy.

In yet another bowl, beat the eggs until light and lemony colored; add the syrup and the vanilla. Mix well and add it to the sugar and oil, beating thoroughly. Add the liquid ingredients to the dry ingredients and fold together.

A tube pan works well here because it is tall and the cake will rise very nicely.

Butter the tube pan then dust with flour or confectioner’s sugar. Pour half of the batter into the pan, then add the peach mixture. Add the second half of the batter. Bake for about 50-55 minute at 325F. or until a metal or bamboo kabob skewer comes out clean.

Cool before cutting.

Of course, you can always use apples rather than peaches if you prefer. The process is the same.

Friday, November 04, 2005

Venison Recipes

For those readers here who like venison like we do, here's a few proven recipes that are good anytime of year.

If you would like to see more venison recipes, send a comment. We have TONS of wilderness recipes from the mountains of Utah, Colorado, Wyoming, Idaho, Montana, and Alaska.

Country-Fried Venison

1 1/2 lb (3/4" thick) venison
1 Cup All-purpose flour
Salt and pepper
1/4 tsp Seasoned salt
4 TBS Bacon drippings
2 clove Garlic; minced
4 Cups Water
1/3 c All-purpose flour
1 1/2 tsp Bottled brown bouquet sauce
1 medium Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice

Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.

Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice.

Country Style Venison Stew

1/2 lb Bacon or 1/4 Lb salt pork
2 lb Venison steak
4 TBS Flour
6 cup Water or beef stock
1 large Tomato, chopped
2 medium Carrots, sliced
2 medium Stalks celery, sliced
2 medium Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c green peas
Salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins or biscuits, and a salad

Tuesday, November 01, 2005

Steak Scapolo

Are you into the 'sizzle' or the steak? This recipe is definately a keeper!! We have it maybe twice a year because the price of a Porterhouse or T-Bone steak is prohibitive. It is best cooked OUTSIDE on a superhot, high flame propane grill in a cast iron skillet. You can do it inside if you have a real high suction hood vent that vents to the outside.


1 1/2 - 2 Lb thick Porterhouse or T-Bone steak
1 TBS Brown Mustard
3 TBS water
1 TBS butter
1 TBS Olive oil
Garlic Salt
2+ TBS Heavy Cream


Mix mustard and water. Brush mixture on one side of the steak. Sprinkle on garlic salt. pepper, and cumin; pierce the steak every half-inch with a meat fork. In the meantime, melt the butter and add the olive oil.

Turn flame to as high as it will go. Place skillet with the oil and butter on the flame until it smokes and the skillet is VERY hot. Brown one side of the steak. Remove steak from pan . Reheat pan to smoking again; brown second side of steak. While the steak is cooking on the second side and still smoking, pour in the gin. BE VERY CAREFUL HERE BECAUSE THE PAN WILL FLAME UP AND FURTHER SEAR THE STEAK SURFACE!!! Reduce heat and cook the steak to your preference of doneness.

When cooked to your liking, remove the steak, add heavy cream and whisk constantly until you have a thick sauce.

We generally serve this with linguini, a salad or antipasto (both posted here) and garlic bread, but it can be served with just about anything you want. Pour sauce over steak and pasta.

Stir Fy Pumpkin

Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American halloween-style field pumpkin.


2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
1 cup finely-chopped pork (or other meat or tofu)
1.5 cup bite-size pieces of peeled pumpkin
2 eggs
1 tablespoon oyster sauce can use vegetarian if you prefer
1 tablespoon light soy sauce
1 tablespoon Golden Mountain seasoning sauce
1 teaspoon sugar
1/4 cup chicken stock or vegetable stock
1/2 cup 2 inch length green onion

MethodHeat the oil in a wok until very hot. Add garlic, stir-fry until golden brown. Add meat or tofu and saute until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done. Break the eggs into the wok and stir, add green onion, remove from heat and serve with fresh steamed jasmine rice.