Mix all ingredients well.Place venison roast in a nonmetal bowl or pan and cover with marinade.Refrigerate overnight.When roasting, use water in pan to enhance the flavor. ...
In medium size saucepan, simmer oil and onion until golden. Add tomatoes, peppers, salt, pepper and basil.Stir well.Cook for 30 minutes over low heat.Add 2 tablespoons water if sauce is too thick.Po ...
Use equal parts of soy sauce, Italian dressing and water. Marinate any red meat for 3 or more hours before cooking. ...
Mix all ingredients and store in refrigerator.Makes about 1 cup. ...
Drain tomatoes of all liquid before mixing with other ingredients.Mix and cook on medium heat.Stir often.(May stick to bottom of pan.)Cook for 1 hour or more.Cook until thick. Makes 8 pints. ...
Combine sugar, cornstarch and salt in a saucepan.Blend in pineapple juice and orange juice.Cook, stirring constantly, until mixture is clear (about 5 to 8 minutes).Slowly stir mixture into beaten eg ...
Mix and pour over meat at least one hour before cooking. ...
Place all ingredients in a blender and blend until smooth. Excellent with ham or pour over block of cream cheese and spread on crackers.Will keep indefinitely in refrigerator.\tYield:\t3 cups. ...
Combine all ingredients, except mustard, in a saucepan.Cook over medium heat, stirring constantly, until sauce thickens and clears.Add a few drops of water to dry mustard to make a paste. Pour sauce ...
Melt butter and pour over dry stuffing mix.Save 1/2 to 3/4 cup for topping.Put in bottom of 9 x 13-inch pan.Mix broth, soup, Milnot, onion and chicken.Pour over stuffing mixture.Add topping.Bake 1 h ...