Share recipes with Matt Johnson Outdoors and it will added to the categories!

    • Steak-Ribs-Pork

    Italian Sausage with Fixins’
    • 6 Large Italian Sausage links- Sliced in half link wise
      1 Large Green Bell Pepper - Cut into 1 ½ inch wide strips
      1 Large Red Bell Pepper - Cut into 1 ½ inch wide strips
      1 Large Yellow Bell Pepper - Cut into 1 ½ inch wide strips
      1 Large Vidalia onion - Cut in center and then in 1 inch slices
      2 Fresh Jalapenos- quartered
      1 ½ c Fresh Pineapple
      ½ c Fresh pineapple juice
      1 ½ Tlbs fresh picked rosemary
      Fresh ground black pepper

    • Prepare a grill

      Toss veggies and pineapple in olive oil and season to taste with
      salt and pepper. Grill with sausage for 5 min until veggies are
      tender and sausage is brown and heated through. Place in medium
      mixing bowl and add pineapple juice and rosemary. Toss and
      season to taste with salt and pepper. Serve over mashed potatoes.

    • Soups-Chowders

    Mexican Cheesy Crappie Soup
    • 1/2 cup chopped onion
      1/2 cup chopped celery
      1/2 cup chopped red pepper
      1/2 cup chopped green pepper
      2 tablespoons butter
      1/4 cup all-purpose flour
      1/2 teaspoon salt
      1/8 teaspoon pepper
      2 cups milk
      8-9 ounces mild Mexican-flavored pasterized processed cheese
      loaf,cut into 1-inch cubes
      1 1/2 cups water
      1 teaspoon instant chicken bouillon granules
      1 1/2 lbs. crappie, skin removed, cut into 1-inch pieces
      Snipped fresh chives

    • In a 6-quart Dutch oven or stockpot,combine onion,celery,peppers
      and butter. Cook over medium-high heat for 3-4 minutes,or until
      vegetables are tender,stirring constantly. Reduce heat to medium.
      Stir in the flour,and salt and pepper. Blend in the milk. Cook over
      medium heat until mixture thickens and bubbles,stirring constantly.
      Add the cheese. Stir until melted. Remove from heat.

      In a 2-quart saucepan,combine the water and bouillon. Bring to a
      boil over medium-high heat. Add crappie pieces. Return mixture to
      a boil. Reduce heat to low. Simmer for 9-10 minutes,or until fish is
      firm and opaque and just begins to flake. Add fish and bouillon
      mixture to cheese mixture. Mix well. Cook over medium heat for 3-5
      minutes,or until hot,stirring frequently. Sprinkle each serving
      evenly with the chives.

    Crappie Yummy Chowder
    • 1/4 to 1/2 pound bacon,chopped
      3 to 4 green onions,including tops
      1 large leek,chopped
      1 onion,chopped
      1 carrot,sliced
      3 stalks celery,chopped
      2 cloves garlic,minced
      3 potatoes(medium to large),diced
      3 turnips(medium to large),diced
      1 1/2 to 2 pounds bite-sized crappie
      2 large cans evaporated milk

    • This recipe is quick and easy to make. Brown
      bacon,leek,onion,carrot,celery,and garlic. Add turnips and
      potatoes. Cover and steam mixture. Put in crockpot, add crappie
      and evaporated milk. Cover and cook on low until potatoes and
      turnips are tender. Stir and eat. Total time depends on how long
      you steam the potatoes and turnips. Usual time is about three to
      four hours. You also can leave the vegetables raw and let them
      cook all day. If you don’t like turnips,substitute potatoes. However,
      the turnips add a zesty flavor. To make the night before,add all
      ingrediants except the crappie and store in the refrigerator. The
      next morning add the crappie and cook in a crockpot on low.

    White Chili
    • 4 - 16 ounce can White Northern Beans
      1 tablespoon olive oil
      4 garlic cloves, minced (or garlic powder)
      2 teaspooons ground cumin
      6 cups chicken stock or broth
      sour cream
      5 large boneless chicken breasts
      2 - 4 cans of chopped mild green chilies
      1/4 teaspoon cayenne pepper (optional)
      3 cups Monterey Jack cheese cubed
      1 cup chopped white onion
      1/4 cup chopped carrots (optional)

    • Cook chicken in boiling water for about 15 minutes or until tender
      and chop into 1 inch pieces. Heat oil. Saute onions until clear. Stir
      in all but chicken and cheese. Boil. Reduce heat to medium for
      about 30 minutes. Add chicken and cheese slowly. Simmer for
      another 15 minutes and serve. Can be made and kept warm in a
      crock pot.

    Potato Soup
    • 4 tsp. butter
      1 med. onion
      1 tsp. flour
      2 1/2 cups chicken stock
      1/4 cup instant pot
      1/2 tsp. salt
      1/2 tsp. basil
      1/8 tsp. white pepper
      1/2 tsp. black pepper
      dash tabasco
      1 pound potatoes
      1/2 cup milk
      garnish - (green onion, sour cream, cheese)

    • Cook all separate to boil except potatoes. Reduce heat and add
      potatoes. Simmer 5-10 minutes.

    5 Hour Stew
    • 2 lbs. Sirloin, Top Round or Round Steak cut in 1 - 1 1/2 inch pieces
      1 1/2 tsp sugar
      3 T. Minute Tapioca
      1 slice of bread broken into pieces
      1 cup chopped celery
      8 carrots cut up in pieces
      3 onions cut up in pieces
      5 potatoes cut up
      1 20 oz. can of tomatos
      1 T. Worchestire sauce
      1 bay leaf crushed
      1/2 green pepper chopped

    • Mix all ingredients and bake 5 hours in a covered roaster (250
      degrees) Do not brown the meat and do not peak!!

      You can add beans or other vegetables if you want.

    Steak and Black Bean Chili
    • *2 lbs of sirloin steak cut into 1 in. cubes
      *2 (14 oz) cans of black beans
      *3 tsp. chili powder
      *2 (14 oz) cans of diced tomatoes
      *1 1/2 tsp. garlic powder
      *1 (6 oz) can of tomato paste
      *1 tsp. cumin
      *1 tsp of sugar
      *1 1/2 cup of chopped yellow onion
      *1/2 tsp of crushed red pepper
      *1 1/2 cup of chopped green pepper
      *salt and pepper to taste

    • Cut the sirloin into 1 inch cubes. Put the steak into a crock pot.
      Sprinkle the chili powder, garlic powder, and cumin over the meat.
      Add the chopped onion and green pepper to the crock pot. Drain
      and rinse the black beans and add to the crock pot. Add the
      tomatoes with their juice, sugar, and crushed red pepper. Cover
      and cook on low for 8 to 10 hours.

      Uncover and stir in the tomato paste. Season with salt and fresh
      ground pepper to taste. Serve and enjoy with sour cream, cheddar
      cheese, chopped onions or tortilla chips if desired.

    Seafood Stew
    • 2 lb. fish fillets (perch, sole,turbot)
      1 cup frozen corn (uncooked)
      1 large onion chopped
      1 small bell pepper (chopped)
      1/4 tsp. garlic powder
      1 (29 oz) tomato puree
      3 cups water
      1/2 cup red or white wine
      1 (28 oz) can tomatoes
      1 tsp basil
      2 carrots (sliced)
      1 tsp parsley flakes
      1/4 head green cabbage
      1/8 tsp. pepper
      1 cup frozen peas (uncooked)
      3 stalks celery, diced

    • Saute onions and garlic powder in 1/4 cup water until golden
      brown. Add remaining vegetables with 1/2 cup water and mix.
      Simmer 30 minutes. Add tomato puree, 2 cups water, wine and
      spices. Mix thoroughly and simmer for 1 hour. Cut fish into bite
      size pieces and add to vegetables. Mix again and simmer for 1 hour
      adding a little water if necessary.

    Broccoli Fish Chowder
    • 3 T. oleo or butter
      1 cup sliced celery
      1 cup chopped onion
      2 cloves garlic, minced
      1/4 cup dry white wine
      2 cans cream of broccoli or cream of chicken soup
      2 cups of milk
      1 lb. firm white fish fillets cut into 1 inch pieces
      2 T. pimento
      Generous dash of ground red pepper (cayenne)

      In 3 quart saucepan over medium heat, in hot oleo/butter, cook
      celery, onion and garlic until tender, stirring often.

    • Add wine; cook 2 minutes. Add soup; stir until smooth. Gradually
      stir in milk. Add fish, pimento and pepper. Heat to boiling. Reduce
      heat to low. Cover; cook 5 minutes or until fish flakes easily when
      tested with a fork.

    • Seafood

    Grilled Jerk Shrimp Kabobs
    • 2 tablespoons olive oil
      2 teaspoons Carribbean jerk seasoning ( dry )
      1/4 teaspoon salt
      1 1/2 lbs. uncooked peeled deveined large (21-30) Large shrimp
      12 chunks (about 1 inch ) fresh pineapple
      1 red bell pepper,cut into 16 pieces
      1/4 cup pineapple preserves
      2 tablespoons lime juice

    • Heat coals or gas grill for direct heat.Mix oil,jerk seasoning and salt
      in a large bowl.Add shrimp,pineapple and bell pepper:Toss to
      coat.Thread shrimp,pineapple,and bell pepper alternately on each
      of four 12-15-inch metal skewers,leaving 1/4-inch space between
      each piece.Mix preserves and lime juice.Set aside.

      Cover and grill kabobs 4-6 inches from medium heat 4 minutes.Turn
      kabobs:brush with preserves mixture.Cover and grill 4 to 8 minutes
      longer or until shrimp are pink and firm.
      Serve on a bed of cooked white rice with fresh fruit

    Lobster Newburg Recipe
    • qt. milk
      1 tsp. white wine Worcestershire sauce
      1/2 lb. butter or margarine
      1 tsp. black pepper
      1 cup flour
      1/2 cup sherry
      1 finely minced shallot
      2 tbsp. paprika
      2 fluid oz. clarified butter
      1/2 cup lobster fumet
      4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per

    • In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the
      milk is heating, melt the margarine in a small saucepan. Add the
      flour and
      mix thoroughly to the melted margarine with a wire whip . Slowly
      add this roux to the scalded milk, stirring constantly with the whip.
      Keep whipping to avoid lumping as the sauce thickens. Add the
      Dijon mustard mix and then the lobster fumet, slowly whipping until
      smooth. Set aside.

      In a large sauté pan, put the clarified butter and the minced shallot
      and cook on low heat until the shallot is slightly browned. Cut the
      lobster meat into bite sized pieces and add butter and shallots.
      Cook on heat for about 1 minute then add worcestershire and black
      pepper. While stirring constantly with a wooden spoon, add the
      sherry and the lobster tomalley and cook until the sherry starts to
      boil approximately 2 min. Sprinkle in the paprika and add the white
      sauce. Reduce heat and simmer for 2 minutes. Remove from heat
      and serve on a golden brown patty shell.

    Matt Johnson Outdoors Seafood Matt Johnson Outdoors Spicy Grilled Shrimp with Coconut-Curry Sauce
    • Sauce:

      1 cup canned coconut milk(not cream of coconut)
      2 teaspoons curry powder
      2 teaspoons cornstarch
      1 teaspoon honey
      1/4 teaspoon salt

      Mix all ingredients in a small microwavable bowl. Microwave
      uncovered on high for about 2 minutes,stirring every 30
      seconds,until the mixture bubbles and thickens.

      60 uncooked,peeled,deveined medium shrimp(about 2 lbs.)
      1/4 cup olive oil
      1 teaspoon red pepper sauce
      6-inch wooden skewers

    • Soak about 20 wooden skewers in water for 30 minutes.
      Meanwhile,heat coals or gas grill for direct heat. Make the curry

      Place shrimp in a large bowl. Drizzle with oil and pepper
      sauce,tossing to coat. Thread 3 shrimp on each skewer.

      Cover and grill kabobs 4-6 inches from medium heat,4-6 minutes or
      until shrimp is pink and firm. Serve with sauce.

    • Salads

    Fresh Cucumber Salad
    • 2 medium cucumbers, unpeeled ( about 1 1/2 to 1 3/4 pounds )
      2/3 cup seasoned rice vinegar
      1/3 cup Wesson Canola oil
      1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
      1/2 teaspoon salt
      1/3 teaspoon sugar
      pinch of pepper
      1 1/2 cups red onion wedges ( 1/8-inch thick )

    • Slightly piercing cucumbers,run fork tines down the length of the
      cucumbers on all sides,thinly slice.In a medium bowl,combine
      vinegar, Wesson Oil,dill,salt,sugar and pepper. Mix until sugar is
      dissolved. Toss in the cucumbers and onions. Mix until vegetables
      are well coated with the dressing. Refrigerate 20 minutes. Toss
      salad before serving.

    Ranch Potato Salad
    • 6 medium potatoes( 3 1/2 pounds ) cooked,peeled and sliced
      1/2 cup chopped celery
      1/4 cup sliced green onions
      2 tablespoons chopped parsley
      1 teaspoon salt
      1/4 teaspoon black pepper
      1 cup Hidden Valley Original Ranch Dressing
      1 tablespoon Dijon mustard
      2 hard-cooked eggs,finely chopped

    • Combine potatoes,celery,onions,parsley,salt and pepper in a large
      bowl. Stir together dressing and mustard in a small bowl. Pour over
      potato mixture and toss lightly. Cover and refrigerate several
      hours. Sprinkle with eggs and paprika.

    Apple-Salmon Salad
    • Dressing:

      3 tablespoons sour cream
      2 1/2 tablespoons mayonnaise
      1 tablespoon cider vinegar
      1 teaspoon Dijon mustard
      1/2 teaspoon sugar
      1/8 teaspoon white pepper
      1/4 cup whipping cream,whipped


      2 pkgs.(4.5 ounce pkg.) smoked salmon,skin removed,broken into
      bite-sized pieces
      1 medium green apple,unpeeled,chopped
      1 medium seedless cucumber,chopped(1 cup)
      1/4 red onion,chopped
      4 cups mixed salad greens

    • In a medium mixing bowl,combine all ingredients except salad
      greens,stir gently to mix.

      In a small bowl,combine all the dressing ingredients,except
      whipped cream. Mix well. Gently fold in the whipped cream until
      well blended.

      Pour dressing over salad mixture. Toss gently to coat. Divide salad
      greens evenly onto serving plates. Spoon salmon mixture evenly
      onto greens.

      This recipe can be made with leftover poached or grilled salmon
      that has been flaked into bite-sized pieces.

    Summer White Pear Salad
    • 8 cups of Romaine Lettuce broken up
      1 package of shredded Swiss cheese
      1 cup of cashews
      1/4 cup of craisins
      1 pear chopped
      1 apple chopped


      1/2 cup white sugar
      2 tsp. of instant onion
      1/2 T. salt
      1/3 cup lemon juice
      1 tsp. Dijon mustard
      2/3 cup oil

    • Combine all dressing ingredients adding the oil slowly at the end.
      Mix salad ingredients and toss with dressing just before serving. A
      yummy summer salad!

    • Miscellaneous

    Hush Puppies
    • 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

    Cocktail Sauce
    • 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.

    Creamy Panfish Dill Dip
    • 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.

    CM’S Jerky Recipe
    • 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

    Spaghetti Sauce
    • 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!

    Holiday Breakfast Bake
    • 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

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

    Taco Dinner Dip
    • 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!!

    Southern Barbecue Sauce
    • *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.

    Baked Cheesy Potatoes
    • 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.

    Lemon Rice Pilaf
    • 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!!

    Bread by Phil
    • This will make a 1 1/2 lb loaf in a bread machine.

      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.

      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.

    Hot Apple Cider Punch
    • 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.

    Tator-Tot Hot Dish (Quick and Easy)
    • 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 Corn Casserole
    • 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.

    Beer Bread
    • 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.

    • Fish

    Seviche (pickled fish )
    • 1 pound any fresh fish (walleye,crappies,sunfish,northern pike works
      1/2 teaspoon salt
      1 medium onion sliced
      1/8 teaspoon dried oregano leaves
      1 small green pepper,cut into strips
      5 drops hot pepper sauce
      1 clove garlic,minced
      4 peppercorns
      FRESH lime juice

    • Cut fillets into bite sized chunks( 1 1/2 inches square ) Place fish and
      the rest of the ingredients in a glass bowl. Add enough lime juice so
      the fish is completely covered. Cover with plastic wrap. Refrigerate
      24-36 hours. The fish will lose it’s transparency and become firm.
      Drain fish and vegetables before serving.

      Recipe ingredients may be changed according to your tastes.
      Interesting flavors like,hot peppers,oregano,bay leaves,orange
      juice,soy sauce and freshly ground black pepper can be added.
      Seviche can be safely stored in a covered glass container for no
      longer than 2 weeks.

    Poached Oven Walleye
    • 2 1/2 lbs. walleye fillets,skin removed
      1/2 teaspoon salt
      1/2 teaspoon paprika
      1/2 teaspoon pepper
      2 cups milk
      lemon wedges
      1/2 cup sliced green onions

    • Heat oven to 350 degrees. Place fillets in a 13×9 inch baking dish.
      Sprinkle with salt,pepper,and paprika. Pour milk over fish slowly.
      Cover with foil. Bake for 30-35 minutes,or until fish is firm.

      Lift fillets from the poaching liquid. Place on a serving platter. Drain
      and get rid of poaching liquid. Sprinkle fish with lemon juice(wedges)
      and onions and serve with either crust bread or a salad.

    Spicy Quick-Fry Panfish
    • Shorelunch (Cajun or Original)
      Ground Red Pepper
      1 egg
      2 cups milk
      Cranola Oil
      Fish fillets

    • Put the 2 cups of milk in a bowl and mix in the one egg. Pour
      Shorelunch into an ice cream bucket or container with a lid. Add red
      pepper to the Shorelunch. Place fish fillets in the milk/egg mix and
      let them sit for about a minute. Then put fillets in the container with
      the Shorelunch and shake it up. Place fillets into the pan with the
      Cranola oil (already heated to about 350-375). Cook until both sides
      are golden brown.

    Crappie Fritters
    • 1/2 cup white wine
      1/2 cup water
      1 pound crappie
      1 cup crushed soda crackers
      1/4 cup thinly sliced green onions
      1/4 cup unseasoned dry bread crumbs
      2 eggs,beaten
      2 tablespoons finely chopped onion
      2 tablespoons tarter sauce
      1 tablespoon snipped fresh parsley
      1/2 teaspoon salt 1/4 teaspoon pepper
      7-10 drops red pepper sauce
      vegetable oil

    • In a skillet,heat wine and water over medium heat until boiling,then
      add fillets. Cover and reduce heat to low. Simmer for five to seven
      minutes or until fish is firm and just begins to flake. Drain and discard
      liquid from fish.In deep fryer or frying pan,heat oil.In large mixing
      bowl,combine all ingredients,except cracker crumbs. Add fish and
      mix well. Form fish mixture into 1/2 inch balls. Roll crappie balls in
      cracker crumbs to coat,then fry two to three minutes or until golden

    Grilled Salmon Steaks with Mustard Dill Sauce
    • Salmon Steaks
      2 T. white wine or cider vinegar
      2 T. sugar
      1 T. dill weed
      3/4 t. salt
      1/8 to 1/4 t. pepper
      4 salmon steaks (1 inch thick)

      Mustard Dill Sauce
      3 T. mayonnaise
      3 T. Dijon mustard
      3 T. dill weed
      1 T. sugar
      4 t. white wine or cider vinegar
      1/4 t. pepper (optional)

    • In a large resealable plastic bag combine first five ingredients. Add
      salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning
      occasionally. In a small bowl combine the sauce ingredients; cover
      and refrigerate.

      Drain salmon, discarding marinade. Grill salmon, covered, over
      medium-hot heat for 5 minutes. Turn; grill 7-9 minutes longer or until
      fish flakes easily with a fork. Serve with Mustard Dill Sauce.

    Baked Fish Fillets
    • 2 pounds of fresh fish fillets
      1/4 t salt
      1/4 t paprika
      dash pepper
      juice of 1 lemon
      2 T butter or margarine
      2 T flour
      salt and pepper
      1 T dry mustard
      1 cup milk
      1/2 cup buttered bread crumbs
      1 T minced parsley

    • Cut fillets into serving pieces. Place in greased shallow baking dish;
      sprinkle with salt, pepper, paprika, and lemon juice.

      Make a white sauce with butter, flour, seasonings and milk; pour
      over fillets. Sprinkle with crumbs and parsley. Bake at 350 degrees
      for 35 minutes. Makes 6 servings.

    Overnight Salmon Casserole
    • 4 cups bread cubes (6 slices)
      1 can ( 7 3/4 oz) salmon
      3/4 cup chopped onion
      1 cup diced celery
      1/2 cup chopped green pepper
      1/2 cup mayonnaise
      4 eggs
      2 cups milk
      1 can cream of mushroom soup
      1/2 cup grated sharp cheddar cheese

    • Place half of the bread cubes in bottom of a buttered 2 1/2 qt.
      casserole. Mix together salmon, onion, celery, green pepper and
      mayonnaise. Spread over bread cubes. Beat eggs and blend with
      milk and soup. Pour over salmon and bread mixture. Cover and
      refrigerate overnight. Top with grated cheese and bake at 350
      degrees for 1 hour and 15 minutes – 6 servings.

    Smoked Salmon and Spinach Quiche
    • 4 cups cream
      8 eggs
      2 egg yolks
      Salt and pepper
      Cayenne pepper
      Ground nutmeg
      2 tablespoons Dijon mustard
      3/4 pound smoked salmon,crumbled
      1 pound frozen chopped spinach,thawed,drained and squeezed dry
      1 (9-inch) unbaked pie shell

    • Preheat oven to 350 degrees.In a mixing bowl,mix cream,eggs and
      egg yolks. Season lightly with salt and pepper,cayenne pepper and
      nutmeg. Add Dijon mustard,smoked salmon and the spinach. Pour
      mixture into the pie shell. Bake for 45 minutes,or until set.

    Pike’s Peak

      1/4 cup butter (softened)
      1/4 cup crumbled blue cheese
      3 oz. pkg. cream cheese softened
      2 T. chopped green onion
      1 T. chopped parsley
      1 tsp. dried chives or fresh chopped chives
      1/2 tsp. salt
      1/4 tsp. pepper
      1/8 tsp garlic powder
      1 T. lemon juice
      1 T. milk
      1/8 tsp. hot pepper sauce
      8 fresh skinless walleyed pike fillets (about 2 lbs)


      1/4 cup butter
      2 cups sliced fresh mushrooms
      1 T. chopped fresh parsley

      Preheat Oven to 350.

    • In 1 1/2 qt mixer bowl combine all Pike ingredients except pike
      fillets. Beat at medium speed until well mixed 1 to 2 minutes. Divide
      butter mixture even between pike fillets. Wrap each pike fillet
      around each portion of butter mixture; secure with wooded picks.
      Place seam side down in ungreased 13×9″ baking dish. Bake at 350
      for 25 to 35 minutes until fish flakes with fork. Meanwhile, in heavy 2
      qt. saucepan melt 1/4 cup butter over medium heat for 2 to 4
      minutes. Add mushrooms and parsley, stir to blend. Continue
      cooking over medium heat stirring occasionally until mushrooms are
      tender (4 to 6 minutes). To serve, pour hot butter sauce over pike

    Grilled Fish
    • 1 Sheet Aluminum Foil, large enough to cover the fish in a pouch

      Salt and Pepper
      Dried Onion Flakes
      Original Ms. Dash
      ½ to 1 Medium Lemon
      Olive Oil

    • On a clean surface lay out the sheet of aluminum foil place a small
      amount of olive oil, about ¼ tsp, on it. Using a spoon or clean hand
      coat aluminum foil lightly to prevent the fish from sticking. Cut
      medium lemon in half and squeeze lightly over the oil. Place cleaned
      fish skin side down in center of aluminum foil. Sprinkle and lightly
      rub spices onto the fish to personal taste. Lightly coat with olive oil
      and lemon juice. Zest with lemon peel. Wrap fish in aluminum foil so
      a pouch is formed. Place on cookie sheet and bake in 350 degree
      oven or place aluminum foil pouch on prepared grill. Cook until fish
      is done taste. A large trout or 2 large salmon fillets take about ½ hr
      in the oven. Serve hot, with remaining lemon juice for taste.

      This recipe has been tested with both salmon and fresh trout, but
      can be applied for other types of fish.

    Pop Crackle Crappie
    • 2 pounds crappie fillets
      2 cups crushed Rice Krispies
      1 cup of beer
      crushed red pepper to taste
      salt and pepper to taste

    • Crush Rice Krispies in a sealable plastic bag,then pour crumbs onto
      a plate, or cutting board. Dip fillets in beer, and than roll them in the
      Rice Krispies crumbs. Season to taste with the crushed red pepper,
      and salt and pepper. Fry until golden brown.

      These are very tastey cooked this way!

    • Duck-Goose-Pheasant

    Plum-Glazed Duck
    • Prick the duck breasts with a fork and sprinkle with
      garlic salt. Place in a roaster pan with a lid. Roast
      in 350 degree oven for 2 hours or until tender.

      Meanwhile in a saucepan over medium heat, melt butter
      or margarine. Cook onion until tender.

      Into a blender, place liquid from the plums. Pit the
      plums and add them to the liquid. Add onion mixture,
      brown sugar, and remaining ingredients. Cover and
      blend at high speed until smooth.

      Pour plum mixture into saucepan. Over medium heat
      simmer 25 minutes, stirring occasionally.

      When duck is done, remove from oven, turn oven to 400
      degrees. Remove ducks from pan, discard any drippings.

      Return breasts to roaster, brush with plum sauce.
      Roast ducks 15 minutes longer, brushing occasionally
      with sauce. Serve duck with remaining sauce on the


    • 3 – 4 duck breasts, cleaned and rinsed
      garlic salt
      1/4 cup butter or margarine
      1 medium onion, chopped
      1 – 17oz can purple plums
      1/2 cup packed light brown sugar
      1/2 cup chili sauce
      1/4 cup soy sauce
      1/4 cup lemon juice
      1 teaspoon ground ginger
      2 teaspoons prepared mustard
      1 teaspoon worchestershire

    Duck and Geese on the Grill
    • Take 4 geese breasts and cube the breasts into 1-2 inch cubes.
      Place the cubes of meat into plastic bag and add one dry packet of
      shilings meat marinade, 1 cup of red wine, ¼ cup of cooking oil, ½
      cup of water and salt and pepper. I will let the meat marinade
      overnight and then will wrap each piece in bacon and use a
      shish-ka-bob skewer and fill up the skewer. Place these on the grill
      and eat. Makes great appetizers while you are sitting on the ice, or
      watching the vikes beat the packers.

    • Enjoy!

    • Desserts

    Calypso Grilled Pineapple with Vanilla Ice Cream
    • 1/2 cup French's Worcestershire Sauce
      1/2 cup honey
      1/2 cup ( 1 stick ) butter
      1/2 cup packed light brown sugar
      1/2 cup dark rum
      1 pineapple,cut into 8 wedges and cored
      Vanilla ice cream

    • To prepare the sauce,combine Worcestershire
      sauce,honey,butter,sugar and the rum in a 3-quart saucepan. Bring
      to a full boil over medium-high heat,stirring often. Reduce heat to
      medium -low. Simmer 12 minutes or until sauce is slightly
      thickened: stirring often. Remove from heat: cool completely.

      Brush pineapple wedges with some of the sauce. Place the
      pineapple on a oiled grid. Grill over hot coals 5 minutes or until
      glazed,turning and basting often with the sauce. Serve pineapple
      with Vanilla ice cream and remaining sauce. Refrigerate any
      leftover sauce.

    BBQ Banana Split
    • 1 banana
      Brown sugar
      Ice Cream
      Chocolate sauce
      Whipped cream,nuts,maraschino cherries

    • Cut firm,ripe banana lengthwise but not through,bottom peel.
      Brush cut sides with melted butter,sprinkle with a little brown
      sugar. Grill on covered grill over medium heat until banana is
      heated through but still firm. Place unpeeled banana in a serving
      dish. Top with small scoops of ice cream. Drizzle with chocolate or
      caramel sauce. Top with whipped cream,nuts and cherry.

    Ginger Snap Cookies
    • 3/4 cup oil
      1 egg
      2 1/4 cup flour
      1 tsp. cinnamon
      1 cup packed brown sugar
      1/4 cup molasses
      1/4 tsp. salt
      1/2 tsp. cloves
      2 tsp. sode
      1 tsp. ginger
      granulated sugar

    • Mix oil, egg, brown sugar and molasses. Blend in remaining
      ingredients except the granulated sugar. Cover; chill overnight is
      best. Roll into balls, dip in the granulated sugar and bake at 375
      degrees for 10-12 minutes on ungreased cookie sheet.

    “Easy” Fudge
    • 2 small packages of chocolate chips (semi sweet or milk chocolate)
      1 can of sweet and condensed milk
      1/4 to 1/3 cup of chopped walnuts
      1 tsp of vanilla

      Heat chips enough to melt and slowly add milk and vanilla. Stir in
      nuts and pour onto a
      buttered plate and cool in refrigerator until set (about 2 hours)


    Key Lime-Banana Smoothies
    • *Hint* For the best banana flavor,choose bananas that have flecks
      of brown on the skin.

      1 container Yoplait Original Key lime pie low-fat yogurt
      1 ripe banana,sliced
      1/2 cup milk
      1 tablespoon lime juice
      1/4 teaspoon dry lemon-lime flavored soft drink mix
      1 cup vanilla frozen yogurt

      Place all ingredients except frozen yogurt in a blender. Cover and
      blend on high speed until smooth.

      Add frozen yogurt. Cover and blend until smooth. Chill for a half
      hour in the refrigerator.

    Spiced and Iced Pumpkin Cookies
    • 1 cup shortening
      1/2 cup granulated sugar
      1/2 cup packed brown sugar
      1 1/2 teaspoons pumpkin pie spice
      1/2 teaspoons baking powder
      1/4 teaspoon baking soda
      1 egg
      1 cup canned pumpkin
      2 cups all-purpose flour
      1 recipe Brown Sugar Glaze

    • Brown Sugar Glaze:
      In a small saucepan combine 1/2 cup packed brown sugar, 3
      tablespoons butter, and 1 tablespoon milk. Heat and stir until
      butter melts. Remove saucepan from heat. Stir in 1 cup of sifted
      powdered sugar and 1 teaspoon of vanilla.

      1. In mixing bowl beat shortening with an electric mixer on medium
      to high speed for 30 seconds. Add the granulated sugar, brown
      sugar, pumpkin pie spice, baking powder, and baking soda. Beat
      until combined, scraping the sides of the bowl. Beat in the egg and
      pumpkin. Beat in as much of the flour as you can with the mixer.
      Stir in the remaining flour.

      2. Drop dough by a rounded teaspoon 2 inches apart onto an
      ungreased cookie sheet. Bake cookies in a 375 degree oven for 8
      to 10 minutes or until tops seem firm. Transfer cookies to a wire
      rack to cool. Spread cooled cookies with the Brown Sugar Glaze.
      Makes about 42 cookies.

    Oatmeal Jumbos
    • 1 cup peanut butter
      1/2 cup butter
      1 1/2 cups packed brown sugar
      1/2 cup granulated sugar
      1 1/2 teaspoons baking powder
      1/2 teaspoon baking soda
      3 eggs
      2 teaspoons vanilla
      4 cups rolled oats
      3/4 cup chopped peanuts, walnuts, or pecans
      1 1/2 cups M&M's

    • 1. In a large bowl beat the peanut butter and butter with an electric
      mixer on medium to high speed for 30 seconds. Add the brown
      sugar, granulated sugar, baking powder, and baking soda; beat
      until combined. Beat in the eggs and vanilla until combined. Stir in
      the rolled oats. Stir in the nuts and the M&M’s.

      2. Drop dough by a 1/4 cup measure or scoop 4 inches apart on an
      ungreased cookie sheet. Bake cookies in a 350 degree oven about
      15 minutes or until the edges are lightly browned. Cool 1 minute on
      the cookie sheet.

      3. Transfer cookies to a wire rack and cool. Makes 26 large cookies.

    Pudding Dessert
    • (1st layer)
      1 cup of flour
      1/2 cup butter (melt)
      1/2 cup nuts
      2 T. powdered sugar

      Mix together and press in a 13x9 pan and bake at 350 for 15
      minutes. This is the crust. Cool.

      (2nd layer)
      1 cup powdered sugar
      1 - 8 oz. pkg. cream cheese (softened)
      1 cup cool whip

      Mix and put on top of cooked crust.

      (3rd layer)
      Combine 2 small boxes of instant pudding (any flavor) using only 3
      cups of milk and put on top
      of cream cheese layer.

      (4th layer)
      Top with more cool whip and refrigerate until set. Note: one 12 oz.
      container of cool whip will be enough for this recipe.

    Orange Slice Cookies
    • 1/2 cup packed brown sugar
      1 3/4 cups flour
      1 tsp. baking powder
      1/2 tsp. baking soda
      1 1/2 cups orange slice candies cut up (10 oz. pkg)
      1 stick oleo (softened)
      1 egg
      1 tsp vanilla

    • Mix together – shape into balls about the size of a walnut. Place 2″
      apart on greased baking sheet. Bake at 375 for 12-14 minutes until
      edges are lightly browned. Makes 2 1/2 dozen cookies.

    Pizza Bars
    • Cream: 1 C brown sugar
      1 C butter or margarine

      Add: 1 1/2 C flour
      1/2 t. salt
      1/2 t. soda
      2 C oatmeal

      Put into greased jelly roll pan. Bake for 15 minutes at 350 degrees.

      Melt: 30 caramels and 2 t. water OR use 3/4 C of Mrs. Richardson's
      Butterscotch Caramel Topping. Spread on crust while hot.

      Sprinkle: 1 C of M & M's
      1 C miniature chocolate chips

      Melt: 3 squares of almond bark and 1 t. oil in microwave. Drizzle
      over the top. Cut and refrigerate until cooled.

    • Chicken

    Grilled Buffalo Chicken Kabobs
    • 1 lb. boneless, skinless chicken breasts,cut into 24 cubes
      24(about 1 1/2 cups) refrigerated new potato wedges( from
      1-pound,4 oz. bag )
      24 pieces celery (about an inch long )
      2 tablespoons olive oil
      1 teaspoon red pepper sauce
      1/2 teaspoon black and red pepper blend
      1/2 teaspoon seasoned salt
      1/2 cup bleu cheese dressing

    • Heat coals or gas grill for direct heat. Thread chicken,potatoes and
      celery alternately on each of eight-10-inch metal skewers,leaving 1/4
      inch space between each piece. Mix oil and pepper sauce,brush
      over chicken and vegetables. Sprinkle with pepper blend and
      seasoned salt.

      Cover and grill kabobs 4-6 inches from medium heat 15 to 20
      minutes,turning occasionally,until chicken is no longer pink in the
      center and potatoes are tender. Serve with Bleu cheese dressing.

    Chicken Enchiladas
    • Mix together to make a thick paste:
      2 T. melted butter
      3-4 T. Wondra Flour

      Add: 1 cup of chicken broth and heat to boiling.

      Turn off and add: 8 oz. of sour cream or Top the Tator

      Saute 6 chicken breasts in:

      1 T. oil, 2 T. lemon juice and 1 tsp each garlic, pepper and cumin

      6 flour Tortillas - heat in microwave to soften.

      Add: chicken, chopped onion, chopped green chilies, co-jack
      Roll and place seam side down in 9x13 greased pan. Pour sauce
      over the top and sprinkle with more cheese.

      Bake thoroughly or until bubbly at 350 for 35 minutes uncovered.

    Pizzeria Chicken and Potatoes
    • 1/3 cup butter
      1 1/2 cup water
      16 oz. can stewed tomatoes (undrained)
      5.5 oz. pkg. scalloped potato mix
      1 tsp each salt and oregano leaves
      3 1/2 lb. cut up chicken pieces
      2 oz. sliced pepperoni (about 22 slices)
      1 cup (4 oz) shreded Mozzarella cheese

    • In ungreased 13×9 baking dish melt butter in preheated oven.
      Meanwhile, in heavy 2 qt. sauce pan combine water, tomatoes,
      scalloped potato mix, salt and oregano stir to blend. Cook over
      medium heat, stirring occasionally, until mixture comes to a full boil.
      Boil for 3 minutes, stirring occasionally. Set aside. Dip chicken
      pieces into melted butter; place in same baking dish. Spoon potato
      mixture under and around chicken. Cover with foil. Bake at 350 for
      15 minutes. Remove foil; return to oven. Continue baking for 45 to
      50 minutes. Add pepperoni slices; sprinkle cheese over pepperoni
      and chicken. Return to oven and bake for 8 to 10 minutes or until
      cheese is melted and chicken is fork tender.