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Venison Parmesan Over Pasta
Ingredients
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6
thinly cut steaks of Venison tenderloin
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1 C
Italian bread crumbs
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2 lg
eggs beaten with 1 tbsp Milk
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Olive
oil
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2 C
Mozzeralla cheese
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1 Jar
Spaghetti Sauce or homemade sauce
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1 lb
long, thin spagetti pasta
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1/4 C
Parmesean cheese
Place
enough oil in the bottom of a frying pan to coat (about 1/4 inch
deep). Heat oil on Med-Low setting. Dredge steaks first in bread
crumbs, then egg, then bread crumbs again. Place steaks in heated oil
and pan fry until both sides are browned. Then, drain excess oil from
the steaks. Next, coat the bottom of a 9 x 11 baking pan with a thin
layer of spaghetti sauce and place steaks on the bottom, then, add
another layer of sauce over the breaded steaks. Finally, sprinkle
Mozzeralla and Parmesean chese liberally on top. Bake in a preheated
oven set at 375o until mozzeralla cheese is golden brown on
top. Serve over long spaghetti.
Old West
Sourdough Biscuits
Ingredients
Combine dry ingredients in bowl; mix. Cut in shortening until it looks
like coarse meal. Add sourdough starter to milk. Stir with fork until
moist. Do not over-stir. Turn dough out on lightly floured board, then
gently pat into a 10-inch circle. Cut; place on ungreased cookie sheet
and bake at 450 degrees F for 12 minutes. |
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Wagon Train Biscuits
Ingredients
Measure all
dry ingredients and place into a large bowl. Cut in
shortening thoroughly, until mixture looks like meal. Stir in
buttermilk. If dough is not pliable, add just enough buttermilk to
make a soft, puffy,
easy-to-roll dough. Round up dough on lightly floured cloth-covered
board. Knead lightly 20 to 25 times, about 1 minute. Roll out
until 3/4 inch thick. Cut with floured biscuit
cutter (you could also use a glass). Place on greased
cookie sheet. Bake in a 450 degree oven for about 10 to 12 minutes.
Kathy's
Green Chili
Ingredients
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Lard
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Flour
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3-4 lb pork roast
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1 - 15oz can stewed or diced tomatoes
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2 - 8oz cans chopped green chilies
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3-4 whole jalapenos
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large onion
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salt & pepper to taste
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3 cloves of garlic (or to taste)
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1- 15 oz
can refried beans (optional)
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1/2 tsp.
cumin
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2 tsp chili powder
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2 cans
chicken stock
Slice pork into small pieces and brown with garlic and 1/4
diced onion in lard. Add flour towards the end for thickener. Then add 3-4
cups of water, one can of chicken stock, and salt and pepper. Cook several
hours until pork begins to fall apart. Chop remaining onion, slice whole
jalapenos into thirds, and add with all other ingredients. This will cook
for several more hours on low heat. Be cautious as the chili easily sticks
to the bottom of the pan. Taste periodically for "hotness" of the
jalapenos, and depending upon taste, remove when when to your desired
"heat." When close to complete, if the chili is too thin, remove
about two cups liquid in a bowl, whisk in more flour for thickening, and
return to the chili. Serve with flour tortillas. Great poured over
burritos
Range Riders Stew
Ingredients
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1/2 lb green cooking Apples
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5 Tblsp Butter
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3/4 lb Beef already cooked
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1/2 cup bread crumbs
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dash Nutmeg
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1/4 lb Onions sliced
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Salt
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3 lbs cooked sliced Potatoes
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pepper
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3 cups gravy
Add Onions to melted
Butter band brown, remove Onion rings, melt rest of Butter and saute Apple
slices. Layer 1/3 of Potatoes, Meat, onion rings and Apples. Season with
Salt, Nutmeg and Pepper. Repeat layering until all ingredients are used.
Pour gravy over top.
Butter breadcrumbs and layer over all. Bake @ 350°F for 1 hour.
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From the Rocky Mountain General Store
 Nostalgic
Photograph Prints - From our personal
Photo Print Shop, you'll find a number of nostalgic photo
prints mostly from the early 20th century ranging from gas pumps, to
grocery stores, 1920's flappers, model-T's, children, Christmas and a
whole lot more.
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