1 pound ground deer meat
1⁄2 pound ground Italian sausage
3 tablespoons olive oil, divided
2 tablespoons garlic powder, divided
1 sweet onion, chopped
1 bell pepper, chopped
1 large can of diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 small can tomato paste
1 small can mushrooms
3 handfuls fresh chopped parsley, divided
1 palmful dried oregano
1 palmful dried basil
1 large container Ricotta Cheese
1⁄2 container of Kraft grated Parmesan cheese
1 box lasagna noodles, cooked and drained
3 packages sliced Mozzarella cheese
2 cups shredded cheese, any flavor
Preheat oven to 325 degrees.
In a large pot combine deer meat, sausage and 1 tablespoon olive oil. Sprinkle with 1 tablespoon garlic powder while browning.
In a separate skillet, combine chopped onion and pepper with 2 tablespoons olive oil and sauté until soft. Drain if needed. Add peppers and onions to meat. Add tomatoes, tomato sauce, paste, mushrooms, half the parsley, the oregano and the basil. Cook sauce over medium heat, stirring occasionally.
In a bowl combine Ricotta, Parmesan, remaining parsley and egg. Blend together well.
In the bottom of a 9×13-inch glass baking dish, place a layer of noodles and cover with half the Ricotta mixture. Pour half of sauce over Ricotta and layer with Mozzarella cheese. Repeat layers once more. Sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes or until cheese is melted and sauce is bubbly.
Best Chicken ‘n’ Dumplings EVER
4 chicken breasts, with skin and bones
1 large pinch of salt
1 can cream of chicken soup
1⁄2 can Pet milk
1 stick butter
2 cups Bisquick
2 tablespoons cornstarch, if needed
1⁄4 cup water/milk, if needed
1 palmful chopped fresh parsley
In a large pot, place chicken breasts and cover with water. Add 1 large pinch of salt to water. Bring to a boil and cook chicken until done, about 15 to 20 minutes. Remove cooked chicken from broth and place in a strainer. Cool chicken with cold water and shred chicken meat, discarding skin and bones. Place shredded chicken in broth. Boil broth at medium heat allowing broth to remain at a slow boil. Add cream of chicken soup, Pet milk, and butter. Mix well.
In a separate bowl, combine Bisquick with 2⁄3 cup milk. Mixture should be a sticky consistency. With a spoon, drop spoon-size dumplings into the boiling broth, one at a time. Reduce heat and create a thickening mix if needed using cornstarch and water. Add to broth to thicken a little at a time, until broth reaches desired consistency. Add chopped fresh parsley and mix well. Serve hot.
Easy Grilled Chicken Alfredo
4 boneless skinless chicken breasts
1⁄2 bottle Italian dressing
1⁄2 box fettuccine noodles, cooked and drained
1⁄2 stick butter
1 tablespoon flour
2 cups heavy whipping cream
1⁄2 container of grated Parmesan Cheese
Pinch of garlic powder
1 palmful fresh chopped parsley
Salt to taste
Marinate chicken for 1 hour if possible but for at least 10 minutes in Italian dressing. Place chicken on a hot grill and grill for 14 to 20 minutes or until juices run clear, turning once. Remove chicken and slice.
In a small saucepan melt butter over medium heat. Add flour and stir until the mixture turns golden tan. Add whipping cream stirring constantly. Add Parmesan cheese and stir until melted. Add garlic powder, parsley and salt. If your sauce gets too think, you can add a little milk or more cream to thin it out. Reduce heat to low.
In a pasta bowl or on plates, toss sauce, chicken and noodles. Serve hot.
Note: This sauce must be served immediately or it will begin to separate.
1 pound ground deer meat
1 teaspoon garlic powder
1⁄2 teaspoon cumin
1 can refried beans
1 package taco seasoning
1 jar picante sauce
1 (8-ounce) container sour cream
2 cups shredded sharp Cheddar cheese
Sliced jalapeños peppers (optional)
In a large skillet, brown deer meat adding garlic and cumin to meat while it is browning.
In a large bowl combine beans, taco seasoning and picante sauce. Stir well. Add deer to mixture. Spread mixture in a shallow round baking dish. Spread sour cream on top of mixture. Top with cheese jalapeños if using. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.
Serve with Fritos Scoops.
NEMS Daily Journal