D&S's Venison Pepperstix

Pepperstix 15 lb SLIMS


• 10lbs Venison to 5lbs Pork or Beef
• 1 pkg West Dakota Stix mix for 15lbs.
• 2 Tblsp Ground Black Pepper
• 3/4 C. Brown Sugar dissolved in a quart of warm water
• 1 ½ lbs. Cheddar or Pepper Jack Cheese (High Temp)
• Add water as necessary to achieve the desired consistency
• Stuff in collagen casings.
• Smoke – approx.. 2+ hrs. at 180-200 degrees – check cook temp at 160 degrees.

Makes about a dozen or so Qt sized Food Saver Bags holding (8)-8 inch stix/bag.

Edamame

We tried this with Ross's soybean as he had heard of it from gourmet restaurants in Arizona.. It is quite good!!
(PS-we didn't have the beer! ha)
Edamame are green soybeans. Salt-boiled edamame in pods are eaten by squeezing beans out of pods with fingers. It's a great appetizer to serve with beer. If you have salt-boiled and frozen edamame, just thaw them in the fridge.
Ingredients:
1 lb fresh edamame in pods, or frozen edamame in pods
2 Tbsp and more salt (The desirable amount of salt vary, depending on the amount of water to boil edamame.)
Preparation:
Cut off the stem end of each pod.(didn't do this-really not a stem there when picked as we did) Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.) Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool.
To eat, pull the pods between your front teeth so that you're squeezing the beans into your mouth. Discard the shells.

Dilly Zuchini dip

1 cup finely shredded zuchini, sqeezed dry
1 cup shredded cheddar cheeze
3/4 cup mayonnaise
1/2 cup chopped walnuts
1 tsp lemon juice
1/2 tsp dill weed (more if it is fresh)
1/4 tsp pepper

Mix all tog. Cover & refrigerate til chilled. Serve with assorted freshed vegetables.
Really good thick and chunky dip!

BBQ Li'l Smokies

1/2 c. BBQ sause
1 c. Ketchup
1/2 c. Brown Sugar
1/4 c. Vinegar
1 Tblsp. Worshchester sause

2- 14 oz. pkgs of smokies

Warm in crockpot.

Baked Jalapeno Poppers

12 fresh Jalapenos (stems & seeds removed-cut in half lengthwise)
6 oz. cream cheese
1 1/2 c. grated Monterrey jack or mozzarella cheese
1/2 tsp. ground cumin
1/2 tsp cayenne, or less to taste. (I skipped)
2 eggs
2 Tbsp. of milk
8 tsp. Essence (Recipe follows)
1 c. Panko breadcrumbs or fine dry breadcrumbs
1/2 c. all purpose flour

Preheat oven to 350 degrees.
Lightly grease baking sheet and set aside.

Make Essence:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
(see comments for my changes)

In bowl, cream together cream cheese, shredded cheese, cayenne and cumin.

In another small bowl, beat together eggs, milk and 2 tsp. Essence mixture.

In a 3rd dish, combine bread crumbs and 4 tsp. Essence.

In fourth dish, combine flour and 2 tsp of Essence mixture.

Spread 1 Tbsp. of cheese mixture into the middle of each Jalapeno half.
Then one at a time dredge in flour then dip in egg mixture,and dredge in breadcrumbs.

Place cut side up on baking sheet.
Bake for about 30 minutes.

Texas Caviar

Marinade:
1/3 cup oil
3/4 cup cider vinegar
1 cup sugar
1/2 tsp. blk pepper

Combine above ingredients and bring to boil. Cool to room temp.

Vegetables:
1 can yellow corn
1 can pinto beans - rinsed
1 can black beans
1 can jalepenos
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup red pepper
1 small purple onion choppped

Pour marinade over the vegetables and refrigerate.
Serve with corn chips.
~ Grandma Wavra's recipe

Sara's Taco Dip

1 can refried beans
1 jar salsa
1 container sour cream
1 can black olives (cut in half or sliced)
2 c. shredded cheese

Layer items in pan in the order listed, beans on the bottom.
Serve with tortilla chips.
I use a 6x10"pan - but larger would work dip just not as thick.

7 Layer Dip

1 small container sour cream
1 Tbsp. Fiesta Seasoning (Tastefully Simple)
Salsa
Taco Sauce
Shredded Lettuce
Diced Tomatoes
Sliced Black Olives
Shredded Cheese

Mix seasoning & sour cream. You could subsitute Taco seasoning for the Fiesta, but the Fiesta has more flavor. Spread mixture on bottom of small serving platter, or in bottom of pan (about 8X8). Cover with thin layer of taco sauce, I just poor little drops around & then spread with back of spoon. Add layer of salsa. Next add lettuce, cheese, black olives & tomatoes. Serve with chips. If you like a little more kick, just use more Fiesta Seasoning.