Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
Grind antelope meat and mix with ground beef.
Form into patties, about 6 to a pound.
Make them flat.
Before frying, season to taste.
Serve on split bun with a thin slice of onion, mustard or catsup. Delicious with a vegetable salad.
Mix ready made meat marinade with vinegar, water and salad oil.
Pour this over antelope round steak and let marinate for 4 to 5 hours.
Lift meat from marinade and roll in flour.
Brown slightly in frying pan in cooking oil.
Mix rest of marinade with 1 cup of water and pour over meat.
Bake in a 325\u00b0 oven for 1 hour and 45 minutes.
The larger amount of meat you use, the more marinade you will need.
ervings.
Farm Journal's Best Ever Recipes.
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
lace. Taste of cake is best when stored for 4 weeks
Marinade.
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour some more olive oil into a heavy-based skillet on medium heat.
Lift the meat from the marinade and dry well with paper towel.
Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
Brown Sauce.
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
Return the medallions to the pan, add the liqueur, and ...
In dish with
cover,
marinate\tmeat in vinegar and 1/2 cup dry
wine
overnight
in
refrigerator.
Drain thoroughly. Dry with paper towel.
Dredge meat in flour.
In heavy skillet with tight fitting
lid,
melt
bacon
drippings or shortening over medium-high heat.
Brown
meat
on\tall
sides.
Sprinkle with salt and pepper
to taste.\tAdd onion.
Saute until limp. Stir in celery, parsley,
carrots, thyme, 1/2 cup wine and 3/4 cup beef broth.
Cover.
Simmer
over
low heat for 2 hours or ...
Wash the meat in water with a little vinegar added.
Soak if bloody.
Sprinkle on flavored tenderizer salt.
Puncture deeply into roast with fork to let it penetrate. Tenderizer salt should stand an hour before roasting.
Pour over a can of onion soup. Roast until done.
Add pepper and more salt to taste.
In plastic bag or large shallow bowl, combine all ingredients except meat.
Add meat and marinate 6-8 hours.
Prepare barbeque for cooking.
Place steak on rack 6 inches above hot coals.
Grill 10-15 minutes, basting occasionally.
Turn, continue basting, and grill 10-15 minutes longer for medium steak.
Serves 6-8.
our favorite pumpkin pie spice recipes and enjoy.
Melt butter in large skillet.
Add mushrooms and onion.
Cook until onion is tender, then remove from skillet.
Add meat to skillet and cook until lightly browned.
Reserve 1/3 cup beef broth.
Stir in remaining broth, catsup, garlic and salt.
Cover and simmer 15 minutes.
Blend reserved broth and flour and stir into meat mixture.
Add mushrooms and onion.
Heat to boiling, stirring constantly, for 1 minute.
Reduce heat and add sour cream if you wish.
Spoon mixture over noodles.
In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a \"swirly\" manner (think of a marbled cake). I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.
njoy.
Like most chili recipes, this one tastes better the
n many of my oatmeal recipes, I really like utilizing the