Matt Johnson Outdoors
Miscellaneous
Matt Johnson Outdoors
Beer Bread
Jeff "CrappieMagnet" Heaslip

12 ounces beer,at room temperature
3 cups self rising flour
3 tablespoons sugar

Mix flour,sugar and beer
Mix till moist. Don't beat the mixture.
Put it in a greased loaf pan.
Bake at 350 degrees for 1 hour.
Right away after it comes out of oven,pour 1 stick of melted butter
over the top of bread and remove from loaf pan.



Hot Corn Casserole
Jeff "CrappieMagnet" Heaslip

1 stick butter
1 block cream cheese
2 cups shredded cheddar
2 cans whole kernel corn (drained)
Jalapenos (chopped in their own juice: adjust to
desired heat level)


Melt butter and cream cheese together stirring
continually Add corn and stir then add cheese and
jalapenos Stir until well blended Pour into casserole
dish and bake on 350 degrees until it bubbles-this is
about 20 minutes When doubling recipe cut butter to 1
and ¼ -1 ½ stick. All other ingredients will double as
normal. Cook for 45 minutes if doubling.



Tator-Tot Hot Dish (Quick and Easy)
Shari Johnson

1 large bag of frozen mixed vegetables
1 large box of frozen tator tots
1 onion chopped up
1 1/2 lb. of hamburger
2 cans of cream soup (chicken, mushroom, etc.)
Adolph's Seasoning (or seasoning of choice)

Brown hamburger and onion. While you are doing this place frozen
vegetables in large bowl and mix with seasoning and let stand to
partially thaw.  Drain hamburger and onion and mix with
vegetables.  Add cream soujp and mix well.  Top with tatot tots and
bake at 350 for about 45 minutes.  (Great leftover, too)



Hot Apple Cider Punch
Shari Johnson

1 gallon apple cider
2 tsp. whole cloves
2 tsp. whole allspice
2 three-inch cinnamon sticks
2/3 cup sugar
2 oranges (sliced thin)

Heat cider, cloves, allspice, cinnamon and sugar to boiling;
cover and simmer 20 minutes.  Strain punch and pour into
punch bowl.  Float orange slices on top.

Delicious on these cool fall evenings.



Bread by Phil
Philip Landby

This will make a 1 1/2 lb loaf in a bread machine.
Ingredients:

1 1/8 C warm water
1 1/2 tlbs dry milk
1 1/2 tlbs butter
1 1/2 tlbs sugar (or you can use 1/4 C of honey if you like)
3 c flour (you can use white or wheat)
1 1/4 tsp salt
1 tsp yeast

Directions:
By Machine:
Put water, dry milk, butter, and sugar first in your machine.
Put in flour next and then salt.  Finally make a small hollow in the
flour/salt and put in yeast.  Use the standard 1 1/2 lbs cycle on your
machine.  When done I find it helps to rub the loaf with butter to
soften the crust.  Place in loose bag when cool and store in fridge
to keep it fresh. 5-10secs in a microwave will warm a slice again if
you want it that way.

By Hand:
Mix in a large bowl the water, dry milk, butter, and sugar. Add yeast
and let sit loosely covered by a clean dishtowel or cheesecloth in a
warm spot for one hour. This will form a sponge.  Next add salt.
Then add flour slowly about 1/2c at a time until a nice dough forms.
Sticky enough to feel sticky, but not stick to your hands. Cover,
place again in a warm spot, and let rise until doubled in size. Punch
down and turn out on to a well floured surface. Knead, return to
bowl and let rise again until doubled in size.  Punch down and turn
out on to the same surface as before. Knead lightly and place in
well greased pan, grease top of loaf, cover and let rise until
doubled again. Place in a preheated 350 degree oven and bake.
Loaf is done when top is lightly browned and sounds hollow when
lightly tapped. Place on wire rack to cool and rub the loaf with
butter to soften the crust. Enjoy with favorite toppings.

NOTE:
Recipe can be doubled to make more than one loaf by hand (my
usual method) it will usually produce 2 loafs and 6-8 buns.
It will also work in a 1 lb machine, but the loaf will be a little denser.



Lemon Rice Pilaf
Shari Johnson

1 cup sliced celery
1 cup chopped green onions (with tops)
3 T. butter or margarine
3 cups cooked rice
1 T. grated lemon rind
1 t. salt
1/4 t. pepper

Saute celery and onions in butter until tender.  Add rice, lemon
rind and seasonings.  Toss lightly.  Continue cooking over low heat
about 2 minutes or until thoroughly heated, stirring occasionally.  
Delicious with broiled or baked fish!!


Baked Cheesy Potatoes
Elsie Bergman

2 pound bag of frozen hashbrowns (thawed)
1/4 cup soft margarine
1/4 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/2 pound grated cheddar cheese
2 - 8 oz cans cream soup

Mix all ingredients and put into a large baking dish. Bake at 350 for
45 minutes uncovered.


Southern Barbecue Sauce
Tom Johnson

*1/2 lb. of unsalted butter             
*1/2 tsp of crushed red pepper
*2 cups of chopped onions             
*2 tbsp packed brown sugar
*12 cloves of garlic chopped           
*2 tsp dry mustard
*6 cups of water                         
*1 tbsp of kosher salt
*1 cup of chili sauce                     
1 tsp of fresh ground black pepper
*1 cup of ketchup                         
*juice of two fresh lemons
*2 cups of cider vinegar

Melt the butter in a large, heavy saucepan over medium heat.  Add
onions and garlic and stir while cooking until soft.  Add water, chili
sauce, ketchup, vinegar, crushed red pepper, brown sugar,
mustard, salt and black pepper.  Stir well.
Add lemon juice and two of the juiced halves to the saucepan.  
Bring the sauce to a simmer and cook uncovered until the sauce
thickens and is reduced to about 3 cups, 1 hour or longer.  
Remove from the heat and throw out the lemon halves.  Cool and
refrigerate.  The barbecue sauce can be stored for a week.  Use it
to baste chicken, pork or beef.


Taco Dinner Dip
Shari Johnson

1 pound hamburger
1/4 cup chopped onion
1 can refried beans
1/4 cup chopped green olives and black olives
Large jar of salsa
Shredded cheddar cheese
(Optional:  mix dry taco mix to put in hamburger when browning)

Brown hamburger and onion (drain well).  While cooking spread
beans on the bottom of baking dish then layer the rest putting
salsa in between and top with layer of cheese.  Bake at 350 until
heated through out. (Do not cover)  Serve with lettuce, tomatoes
and chips if desired.  Great reheated!!


Holiday Breakfast Bake
Shari Johnson

6 cups of cubed French bread
6 cups of cubed ham
1 lb. of cheddar cheese cubed
6 T.  flour
2 T. dry mustard
6 T. melted butter
6 cups of milk
8 eggs

9 x 13 greased pan

Layer:  1/3 of bread, ham and cheese in pan.

Combine flour and mustard and sprinkle over layer.

Drizzle with the melted butter.

Repeat 3 times.

Beat eggs and milk and pour over top and cover - refrigerator
overnight.

Bake 1 hour at 350 degrees or until knife comes out clean.


Spaghetti Sauce
Kathy Johnson

Melt 1/8 cup butter
1/8 cup shortening

Chop one large onion, add to above and brown.

Add  1 - 15 oz tomato sauce
1 - 12 oz tomato paste
2 tsp worchestershire sauce
1 tsp garlic powder
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp cloves
4 bay leaves

Add 2 cups of water and simmer for a couple of hours!


CM'S Jerky Recipe
Jeff "CrappieMagnet" Heaslip

1/4 cup soy sauce
3 tablespoons of brown sugar
1 tablespoon of Dijon mustard
1 tablespoon of Louisiana Hot Sauce
3 tablespoons of ketchup
salt and pepper(i like to use more cracked pepper)
1 clove garlic,minced
1 tablespoon Worcestershire sauce
2 tablespoons liquid smoke

Cut meat into strips,remember the meat will shrink. Mix seasonings
together and add to the meat. If you have a convection oven,put
the temp at 150 degrees. Put the strips of meat on a rack,that you
will put over a pan. Place in oven. Place a wooden spoon,so the
oven door will not close completely. It takes between 6-8 hours.
Turn the strips from time to time. Once the dehydration process is
over,and the strips cool off,you may keep them in a glass jar or in
the fridge for a long time. This recipe can be used with sirloin,or
venison.


Creamy Panfish Dill Dip
Jeff "CrappieMagnet" Heaslip

1 cup cottage cheese
2 tablespoons salad dressing or mayonnaise
2 tablespoons fresh lime or lemon juice
1/4 teaspoon dried dillweed
1 cup finely flaked cooked sunfish or crappies
2 tablespoons finely chopped almonds

In a blender,blend cottage cheese,salad dressing,lemon juice,and
the dillweed until smooth.  Stir in the remaining ingredients. Cover
and refrigerate for 1 hour. Serve with vegetable dippers.


Cocktail Sauce
Jeff "CrappieMagnet" Heaslip

1 cup chili sauce
2 tablespoons fresh lime or lemon juice
1/2 teaspoon prepared horseradish

In a small mixing bowl,blend in all ingredients. Chill for at least 45
minutes to blend all flavors together.


Hush Puppies
Jeff "CrappieMagnet" Heaslip

Vegetable oil
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cayenne
1 egg
1/4 cup chopped onion
1 can cream-style corn (about 8oz.)
2 tablespoons buttermilk

In a deep-fat fryer or saucepan,heat oil(2-4 inches) to 375 degrees.
Mix the cornmeal,flour,sugar,baking powder,salt and the cayenne.
Stir in the remaining ingredients until just combined. Drop batter
by the tablespoonfuls into the hot oil. Fry a few at a time,turning
over one or two times,until dark golden brown,4 to 5 minutes.
Drain on paper towels. Keep warm in 175 degree oven until all are
done.
Fishing Reports