1.\tMake Bear Creek soup mix as directed.
2.\tAdd onion and red pepper.
3.\tStrain corn, tomatoes, and green chiles; add to soup.
4.\tStrain cans of chicken and put in separate bowl. Stir chicken to break up chunks. Add to soup.
5.\tAdd heavy cream.
6.\tHeat until warm. Do not boil, as cream will curdle.
7.\tServe and enjoy!
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
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2. FINISH SOUP Remove bones from slow cooker
Cut bear steak into thin strips about finger width.
In a cast iron skillet brown bear meat in oil, using high heat.
Add onions.
Saute until tender.
Blend soup, sherry, liquid from mushrooms, and minced garlic.
Pour over steak meat.
Add mushrooms.
Reduce heat; cover and simmer approx 1 hour or until steak is tender.
Serve over a nice plate of hot rice with a few splashes of soy sauce.
oregano, salt and pepper. Place bear meat in the bowl a
idney
beans with Cat Creek water, whatever elixir you have
he seafood mix, rice, tomato soup, canned tomatoes and okra. Be
Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
Layer potatoes across the bottom of a well-greased casserole (margarine).
Spread over this alternating layers of mushrooms and onions.
Pour the cream of mushroom soup over this and sprinkle with oregano, parsley flakes and paprika.
Salt and pepper to taste and top with bear meat.
Cover and bake at 350\u00b0 for 1 hour.
Rub roast with garlic and pepper.
Place roast in a crock-pot or slow-cooker.
Combine soup mix and stewed tomatoes.
Pour over roast.
Cook on low for 6 to 7 hours.
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
njoy.
Like most chili recipes, this one tastes better the
Place potatoes in a 9 x 13-inch baking dish.
Mix 1/2 cup melted butter, cream of chicken soup, grated cheese, sour cream, salt, pepper and onion.
Pour over potatoes.
Top with cornflakes and drizzle 1/2 cup melted butter over all.
Bake, uncovered, for 45 minutes at 350\u00b0.
dvance or used for other recipes calling for vegetable broth or
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions,
thyme,
basil,
rosemary and celery and pour over the bear meat in a bowl.
Marinate in refrigerator for 24 hours.
Cut bear meat into bite size pieces.
Brown in oil.
Add 2 cups of water and other ingredients except flour and beans. Bring to boil and simmer slowly 2 1/2 hours.
Stir in flour and beans.
Simmer 20 minutes longer.
Trim all fat off bear meat.
Be sure to clean out kernel (musk gland) to avoid gamy taste.
Cut meat into 3-inch cubes. Season flour with Parmesan and black pepper.
Mix well.
Roll meat cubes into seasoned flour.
Cover well.
"hot tub\" with a teddy bear-shaped graham snack.
In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
3. Taste and add more salt or hot sauce before serving.
Saute vegetables; add cooked rice, cooked shrimp, soup and grated cheese.
Stir well.
Bake at 350\u00b0 for 20 to 30 minutes. Serve with salad and for dessert, Lemon Squares.