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

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
side.

Enjoy!

Enjoy!

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.

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.

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

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

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.

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

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.

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

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

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

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.

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

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!!

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)

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.

*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