Ingredients
       1 egg
       1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
       1/2 cup dry bread crumbs
       1/4 teaspoon salt
       Pinch pepper
       1-1/2 pounds ground beef
       1/4 cup water
       1/4 cup ketchup
       1 teaspoon Worcestershire sauce
       1/2 teaspoon prepared mustard
       1 tablespoon all-purpose flour
       2 tablespoons cold water
       6 cups hot cooked egg noodles
       Chopped fresh parsley, optional

Directions
       In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into six oval patties.

       In a large skillet, brown patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.

       Return patties to the skillet. Reduce heat; cover and simmer for 15 minutes or until heated through. Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy with noodles. Garnish with parsley if desired. Yield: 6 servings.

2 Pie Crusts - 1 pkg
2 cups milk
8 eggs
1 tsp dry mustard
¼ tsp pepper
2 cups cubed cooked ham
2-3 cup shredded cheddar cheese
2 cups broccoli chunks  ( I use frozen and cut them up)
2 tsp chopped onion

Spray bottom of 9 x 13 pan or use two pie pans.  Place crust in pan overlapping one another.  Sprinkle with ham, onion, broccoli then the cheese.  Whisk the eggs and milk together with mustard, salt and pepper.  Bake 350 for 1 hr.  


RECIPE TIP:  I cover it for the first 45 minutes so the crust doesn't burn.  

½ cup sugar
1 ½ TBS Flour
2 eggs
¾ cup buttermilk
½ stick butter (melted)
⅛ tsp salt
½ tsp vanilla ( I use closer to TBS)
Mix well and beat.  Pour into 9" pie shell.  Bake at 350 degrees for about 45 minutes or until golden brown.  Cool before cutting. 

RECIPE TIP:  Serve with whipped cream for a special treat!

1 lb of ground beef  or deer meat if your like our family
1/2 lb ground pork (sausage)
1 can of tomatoes peeled and chopped if desired 
1 egg 
1 cup cracker crumbs
salt and pepper
3 strips of bacon
Mix meat together. Pour in 1/2 can of tomatoes and cut up if whole.  Beat egg then mix in.  Mix in handful of cracker crumbs.  Add 1/4 cup of barbecue sauce if desired.  Make mold in casserole pan(oblong)  Sprinkle with crackers on top.  Put two strips of bacon over mold of meatloaf  Bake in pan in oven at 375 for 1 hour.  Check frequently .  If bottom tends to burn add water to bottom of pan while cooking. 

24 oz canned Norther Beans       24 oz canned Pinto Beans
6 C. chicken stock                          2 lbs chicken thighs
1 c chopped onions                       1 c chopped celery
2 cloves of garlic, minced              2 T minced parsley         
1tsp dried rosemary                        1 tsp dried basil
1 tsp salt                                            1/2 t dried thyme
1/2 t dried oregano                          1/2 t pepper
28 oz can diced tomatoes
2 ham cubes
1/2 lb Polish sausage chopped

Pour chicken into large soup kettle.  Add chicken, onion, celery, garlic, tomatoes (with their juice) and all spices.  Bring to a boil and simmer on low for 45 minutes.  Remove chicken and let cool.  Add sausage, ham and beans, with their liquid.  Let simmer while you debone and cut up the chicken, adding it back into the soup.  Continue to simmer at least 10 minutes for beans and meats to heat through.  I find that the longer it sits, the better the flavors incorporate.  This makes a large amount of soup!

Put Brisket in foil pan Fat side up.  Pour 1 bottle of Lawrys teriyaki marinade on the brisket.  Rub approx.  1/4 to 1/2 cup on brown sugar  over the top of the brisket then sprinkle generously with fresh chopped garlic Shake pepper over it and cover with foil.  Bake at 275 for 4 hours at least depending on the size of the brisket it may need longer.  Once done trim the fat off the top and slice with an electric knife.  Pour the remaining juice in to a saucepan and bring to a boil.  Mix corn starch and water and pour into juice to thicken, then pour over the sliced brisket in the pan.   This part is kind of messy but it's worth it!  Enjoy!

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted

DIRECTIONS:
1.In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.2.Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.3.Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

RECIPE HINT:  I used stripper fish and cooked this in a skillet on the stove since I didn't have a cast iron skillet!

4 small pheasants cleaned and rinsed (I used the whole bird with feathers off, bone in)
1/2 lb sliced bacon
1 can cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 pkg. dry onion soup mix
1 can sliced mushrooms
salt and pepper to taste

Rinse pheasant and sprinkle with salt and pepper.  Wrap bacon around the bird generously.  Place in slow cooker.  Mix remaining ingredients together is a small bowl and pour over pheasants.  Cook on Med for 8-10 hours or High for 5-7.  Serve with brown rice and steamed broccoli.  

HINT:  Use fresh mushrooms and garlic salt for a bit more flavor.

1 Avocado
1/4 cup diced celery
1/2 fresh lime
2 cubed chicken breasts
Garlic Salt to taste
 Dab of Dijon Mustard

Mash an avocado and mix with diced celery, juice of half of a lime, cubed chicken breast and a little Dijon mustard. Served over a bed of lettuce or spinach leaves with tomato and cucumber with a bit more lime juice on top of the salad. Great for lunch!

Recipe Tip :  I used leftover chicken from the grill and it was delicious!

2 cans chopped green Chilis
 2 cans chopped black olives
2 bunches of green onions
4 large tomatoes
garlic salt
salt and pepper
 1/4 cup olive oil
1/4 cup vinegar
Mix the above ingredients together and chill for 30 minutes.  Serve with chips or toast.

RECIPE TIP:  I use Roma Tomatoes unless tomatoes are in season, then anything homegrown is BEST!