Hunting and Fishing Cookbook

FAL

L2006

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ome.com

FAMILY-FRIENDLY FAVORITES SHAREDBY AVID HUNTERS & FISHERMEN

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PLUS

PLUS

DELICIOUS STEWS, ROASTS, CASSEROLS& MORE

DELICIOUS STEWS,ROASTS, CASSEROLS

& MORE

FALL 2006

F R O M A M E R I C A ’ S # 1 C O O K I N G M A G A Z I N E

PPLLUUSSSATISFYING CAMP BREAKFASTS & PORTABLE SNACKS

330RECIPESDELICIOUS330RECIPESDELICIOUS

Fish & Game STEWS, SOUPS ROASTS, CASSEROLES& MORE


Bring the hunting and fishing experience full circle with a delicious, easy-to-prepare meal from your catch that the whole family will enjoy.

In these 192 pages, you’ll find hundreds of mouth-watering recipes—many with full-color photos—shared by avid hunters and fisherman for venison, pheasant, wild turkey,walleye, trout and much more.

Grab Taste of Home Hunting & FishingCookbook, head to the kitchen and getready to relax and enjoy the tasty resultsof your hunting or fishing trip!

PHEASANT STIR-FRYPAGE 48

HONEY-FRIED WALLEYEPAGE 71

IS OVER!THE HUNT

PLUS:• Hearty Camp

Breakfasts• Satisfying

Portable Snacks• Recipes Using

Wild Ingredients That Are Gathered

• Hints and Tips From Savvy Folks Who Love the Outdoors

YOU’VE BAGGEDTHE ULTIMATEFISH & GAME COOKBOOK!

&HEARTY HUNTER’S STEW

PAGE 31

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Display until December 4, 2006

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taste of home2

4 VENISON

36 GAME BIRDS & SMALL GAME

58 FISH

114 CAMP BREAKFAST

146 PORTABLE SNACKS

170 WILD INGREDIENTS

182 SAFE HANDLING & PREPARATIONOF FISH & GAME MEAT

184 RECIPE INDEX

PAGE TABLE OF CONTENTS

MORE OFTHESE

GREATRECIPESINSIDE!

>>>

17 51 67

We’ve included many sweet and savoryrecipes for satisfying portable snacks aswell as a tasty collection of recipes using wild ingredients that can bepicked or gathered. Hundreds of recipesare shown in full color.

Be sure to check the “Safe Handling &Preparation of Fish & Game Meat” infor-mation on page 182. The complete recipeindex starts on page 184.

If you frequently find yourself with abounty of game or fish, Taste of HomeHunting & Fishing Cookbook is the per-fect addition to your recipe collection!

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INTRODUCTION

http://www.tasteofhome.com GO taste of home 3

There’s no better wayto complete a successful huntingor fishing trip than enjoying a delicious mealprepared from your catch.

Whether you’re an avid hunter or fish-erman or someone who cooks for one,this must-have game and fish cookbookis for you!

You’ll find hundreds of mouth-wateringways to turn venison, elk, pheasant,wild turkey, walleye, salmon and moreinto meals that will satisfy the wholefamily and even dinner guests.

The recipes in this handy volume are allfavorites shared by avid hunters andfisherman and have been tested in thekitchens of Taste of Home, America’s#1 cooking magazine. So you’re assuredthat every one will not only be easy tofollow for delicious results, but also callsfor everyday ingredients you probablyalready have on hand.

Plus, there are also hearty camp break-fasts, most of which can be preparedin just a skillet.

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In culinary terms,“venison” can be meat from

deer, elk, moose, caribou, antelope

and pronghorn.

Deer live in woodlands all over

Europe, Asia, northern Africa andAmerica. There aremany deer species

of various sizes but all the males growantlers. The meat is lean and has a

gamey flavor.

Elk meat tastes likemild, almost sweet,

beef, with only a veryfaint venison flavor.Elk are from North

America, Europe and Asia.

Moose is thelargest member of the venison family, standing about 61⁄2

feet at the shoulder.It’s native to North

America, and the meatis similar to elk.

6 elk wellington6 italian venison sandwiches7 marinated venison steaks7 elk meat chili8 mountain man soup8 bachelor chili9 shredded venison sandwiches

10 grilled venison and vegetables11 bacon-wrapped venison11 venison fajitas12 venison vegetable soup12 country-fried venison13 venison tenderloin sandwiches14 moose meatballs14 country-style pot roast15 herbed venison stew15 venison taco pie16 swiss elk steak16 venison chili17 venison cordon bleu17 venison chili con carne18 venison cabbage rolls18 venison and beans19 venison dumpling stew20 venison parmigiana20 spiedis21 venison tenderloins21 venison meatballs22 venison vegetable stew22 christmas meat pie23 venison pot roast24 moose steak24 special venison meatballs25 baked venison burgers25 pasta pizza venison bake26 wild west chili26 wild rice venison stew26 venison meat loaf27 venison roast28 venison stromboli29 tangy venison stroganoff29 venison pot roast with spaetzle30 elk parmesan30 sweet-and-sour elk31 hearty hunter’s stew32 venison cheese dip32 stuffing-topped venison chops33 spinach venison lasagna34 venison on caraway rolls34 deep-dish hunter’s pie

TOP AND MIDDLE PHOTOS: Bill DiersBOTTOM PHOTO: Bill Marchel

VENISON

COUNTRY-STYLE POT ROAST, PAGE 14

1

SANDY GREENIGNACIO,COLORADO

My husband’s anavid hunter and fisherman, so we often try newrecipes with elk,deer, rabbit, turkeyor fish. Our familyloves this specialgame dish. The elkfillets are dressedup in puff pastryand drizzled with asavory onion-mushroom sauce.

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down on a rack in a 15-in. x 10-in. x 1-in. bak-ing pan. Beat egg and cold water; brush overpastry. Bake at 350° for 30-35 minutes or un-til a meat thermometer reads 160°.

[3] Meanwhile, for sauce, saute mushroomsand onion in butter in a saucepan until tender.Sprinkle with flour; stir until blended. Grad-ually stir in the broth, browning sauce if de-sired, tomato paste and pepper. Bring to aboil; cook and stir for 2 minutes or until thick-ened. Spoon over pastry. Yield: 8 servings.

italian venisonsandwichesANDREW HENSONMORRISON, ILLINOIS

The slow cooker makes easy work of these heartyvenison sandwiches. The meat always comes outtender and tasty.

2 cups water1 envelope onion soup mix1 tablespoon dried basil1 tablespoon dried parsley flakes1 teaspoon beef bouillon granules

1⁄2 teaspoon celery salt1⁄4 teaspoon garlic powder1⁄4 teaspoon cayenne pepper1⁄4 teaspoon pepper1 boneless venison roast (3 to 4

pounds), cut into 1-inch cubes10 to 12 sandwich rolls, split

Green pepper rings, optional

[1] In a slow cooker, combine the first nineingredients. Add venison and stir. Cover andcook on low for 8 hours or until the meat istender.

[2] Using a slotted spoon, spoon into rolls. Topwith pepper rings if desired. Yield: 10-12servings.

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1

ELK WELLINGTON

HUNTING & FISHING

Marinate chunks of wild gamemeat in Italian dressing or any

other dressing flavor your family likes.N. MCCULLOUGH, PENNSYLVANIA

tip

elk wellington8 elk fillets (about 4 ounces each)2 tablespoons olive oil

1⁄2 pound fresh mushrooms,chopped

2 tablespoons minced fresh parsley

2 tablespoons snipped chives1 package (171⁄4 ounces) frozen

puff pastry, thawed1 egg1 tablespoon cold water

MUSHROOM SAUCE: 11⁄3 cups finely chopped mushrooms

1 medium onion, finely chopped2 tablespoons butter3 tablespoons all-purpose flour1 can (141⁄2 ounces) beef broth1 teaspoon browning sauce,

optional1⁄2 teaspoon tomato paste1⁄4 teaspoon pepper

[1] In a large skillet, brown elk fillets in oil onboth sides; set aside. In a bowl, combine themushrooms, parsley and chives; set aside.

[2] On a lightly floured surface, roll out eachsheet of pastry into a 16-in. square. Cut eachinto four 8-in. squares. Top each square withmushroom mixture and one fillet. Fold pas-try over fillet; seal seams. Place seam side

marinatedvenison steaksJANELLE INKENSTIGARD, OREGON

These venison steaks are so good, they’re even ahit with my kids. Someone who tried this dishonce said, “Wow, if I could make venison tastelike this, I’d make it all the time.”

6 boneless venison steaks (4 to 6 ounces each)

1⁄2 cup white vinegar1⁄2 cup ketchup1⁄4 cup vegetable oil1⁄4 cup Worcestershire sauce4 garlic cloves, minced

11⁄2 teaspoons ground mustard1⁄2 teaspoon salt1⁄2 teaspoon pepper

[1] Place venison in a large resealable plasticbag. In a bowl, combine the remaining ingre-dients. Pour half over the venison; seal bagand turn to coat. Refrigerate overnight. Re-frigerate remaining marinade.

[2] Drain and discard marinade from steaks.

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JO MAASBERGFARSON,

WYOMING

The longer thishearty chili simmers,the better it tastes!

It’s a cold-weather favorite

at our ranch.

VENISON


ELK MEAT CHILI

Broil 3-4 in. from the heat for 4 minutes. Turn;baste with reserved marinade. Broil 4 min-utes longer, basting often, or until a meatthermometer reads 160° for medium or 170°for well-done. Yield: 6 servings.

elk meat chili2 pounds ground elk or buffalo

meat1⁄2 cup chopped onion3 garlic cloves, minced2 cans (141⁄2 ounces each) diced

tomatoes, undrained1 can (28 ounces) pork and beans,

undrained3 tablespoons salsa1 tablespoon brown sugar1 tablespoon chili powder

1⁄2 teaspoon garlic salt1⁄2 teaspoon pepper

In a Dutch oven, cook elk, onion and garlicover medium heat until meat is no longerpink; drain. Stir in the remaining ingredi-ents; bring to a boil. Reduce heat; cover andsimmer for 2 hours. Yield: 6-8 servings.


mountain man soup1 pound buffalo or venison stew

meat2 tablespoons vegetable oil2 cups chopped celery

2⁄3 cup chopped onion1⁄4 cup chopped green pepper2 cans (141⁄2 ounces each) beef

broth1 can (28 ounces) diced tomatoes,

undrained1 large potato, peeled and cubed1 large carrot, sliced2 teaspoons garlic salt1 whole clove1 bay leaf

1⁄4 cup minced fresh parsley

[1] In a Dutch oven, brown meat in oil; drain.Add the celery, onion and green pepper;

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saute for 5 minutes or until tender. Stir in thebroth, tomatoes, potato, carrot, garlic salt,clove and bay leaf.

[2] Bring to a boil. Reduce heat; simmer, un-covered, for 1 hour or until meat is tender. Dis-card clove and bay leaf. Stir in parsley. Yield:6 servings.

bachelor chiliDAN ELLISONHERMAN, MINNESOTA

This meaty, zippy chili makes an excellent mealwhether you’re using venison, elk, moose or beef.Try serving it with slices of crusty bread to soak upthe savory sauce.

1 boneless venison, elk, moose or beef chuck roast (3 to 31⁄2pounds)

1 tablespoon vegetable oil2 medium onions, chopped

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CORDELLACAMPBELLRAPID CITY,SOUTH DAKOTA

This stew-like soup is sure to satisfy your hearty hunter’s appetite. It’s chock-full of tender meat, tomatoes, andchunks of carrotand potato, lightly seasoned with bayleaf and clove.

MOUNTAIN MAN SOUP

1

seasonings. Pour over venison. Cover andcook on high for 41⁄2 to 5 hours or until meatis tender.

[2] Remove the roast; set aside to cool. Strainsauce and return to slow cooker. Shred meat,using two forks; stir into sauce and heatthrough. Using a slotted spoon, spoon meatmixture onto buns. Yield: 14-18 servings.

1 medium green pepper, chopped2 garlic cloves, minced

1⁄4 to 1⁄2 teaspoon crushed red pepper flakes

4 cans (141⁄2 ounces each) dicedtomatoes, undrained

1 cup water1 can (12 ounces) tomato paste1 tablespoon sugar

1⁄2 teaspoon ground cumin1⁄2 teaspoon dried oregano1⁄4 teaspoon pepper

[1] Cut meat into 1⁄4-in. pieces. In a 4-qt. Dutchoven, brown meat in oil; remove with a slot-ted spoon and set aside.

[2] In the same pan, saute onions, green pep-per, garlic and red pepper flakes until the veg-etables are tender. Return meat to the pan.Add the remaining ingredients; bring to aboil. Reduce heat; cover and simmer for 3 hoursor until the meat is tender. Yield: 10-12 servings(3 quarts).

shredded venisonsandwiches

1 boneless venison roast(4 pounds)

11⁄2 cups ketchup3 tablespoons brown sugar1 tablespoon ground mustard1 tablespoon lemon juice1 tablespoon soy sauce1 tablespoon Liquid Smoke,

optional2 teaspoons celery salt2 teaspoons pepper2 teaspoons Worcestershire sauce1 teaspoon onion powder1 teaspoon garlic powder

1⁄8 teaspoon ground nutmeg3 drops hot pepper sauce

14 to 18 hamburger buns, split

[1] Cut venison roast in half; place in a 5-qt.slow cooker. In a large bowl, combine theketchup, brown sugar, mustard, lemon juice,soy sauce, Liquid Smoke if desired and

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RUTHSETTERLUND

FREYBURG,MAINE

My husband huntsfor deer every

November, so I’m always looking for

new recipes for venison. The whole

family loves theseslow cooker

sandwiches, seasonedwith soy sauce,

brown sugar,ketchup and hot

pepper sauce.

VENISON


HUNTING & FISHING

We are always trying to findnew ways to serve venison.This is one of my son’s favorites. Soak 4 venisoncutlets in enough milk to cover overnight or atleast several hours in the fridge to remove thegamey taste. Dust with flour, salt and pepper.Saute in a little butter or oil until golden brown.

Place cutlets in greased baking dish. Pour acan of undiluted cream of tomato soup overcutlets and top with 2 sliced green onions. Bakeat 350º for 30 minutes. Spread about a cup ofsour cream on top and sprinkle with 4 ouncesof grated cheddar cheese. Bake another 10-15minutes. CAROL, TEXAS

tip

SHREDDED VENISONSANDWICHES


grilled venisonand vegetables

1 cup red wine vinegar1⁄2 cup honey1⁄2 cup soy sauce1⁄4 cup ketchup

Dash pepper Dash garlic powder

11⁄2 pounds boneless venison steak,cut into 11⁄4-inch cubes

8 to 12 cherry tomatoes8 to 12 fresh mushrooms, optional

1⁄2 medium green or sweet red pepper, cut into 11⁄2-inch pieces

1 to 2 small zucchini, cut into 1-inch chunks

1 large onion, cut into wedges8 to 12 small new potatoes,

parboiled

[1] In a large resealable plastic bag, combinevinegar, honey, soy sauce, ketchup, pepperand garlic powder; set aside 1⁄4 cup for veg-etables. Set aside 3⁄4 cup for basting. Add

EVA MIILER-VIDETICHCEDAR SPRINGS,MICHIGAN

My husband enjoyshunting, and it’s mychallenge to findnew ways to servevenison. This recipemakes heartykabobs perfect for grilling. Themarinade reducesthe wild taste, soguests often don’trealize they’re eating venison.

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meat; seal bag and turn to coat. Refrigeratefor 4 hours. One hour before grilling, toss veg-etables with 1⁄4 cup reserved marinade. Drainand discard marinade from meat.

[2] Thread meat and vegetables alternatelyon metal or soaked wooden skewers. Grillover medium-hot heat for 15-20 minutes oruntil a meat thermometer inserted in thevenison reads 160°, turning and basting fre-quently with reserved 3⁄4 cup marinade.Yield: 4-6 servings.

1

taste of home10

HUNTING & FISHING

I like this marinade to help ten-derize and flavor 5 pounds of

boned and tied venison. Make a second batch ofmarinade to use for basting if you’re grilling themeat. 1 cup red wine, 1⁄2 cup olive oil, 1 bay leaf, 1large garlic clove cut in half, 1 teaspoon crusheddried rosemary, 1⁄2 teaspoon thyme, 1⁄4 teaspoonfreshly ground pepper, 1 teaspoon salt. If youhave access to juniper berries, add them to themarinade since they add wonderful flavor.

POLL, KENTUCKY

tip

GRILLED VENISONAND VEGETABLES

1⁄4 teaspoon cayenne pepper11⁄2 pounds venison or elk flank

steak, cut into thin strips1 medium green pepper, julienned1 medium sweet red pepper,

julienned1 medium onion, halved and sliced2 tablespoons vegetable oil,

divided8 flour tortillas (8 inches)2 cups (8 ounces) shredded

Mexican cheese blendSour cream and salsa

[1] In a large resealable plastic bag, combinethe first five ingredients. Add meat. Seal bagand turn to coat; refrigerate for 2 hours.

[2] Drain and discard marinade. In a large skil-let, saute peppers and onion in 1 tablespoonoil until crisp-tender; remove and set aside.Heat remaining oil; stir-fry meat for 3-5 min-utes or until no longer pink. Return vegeta-bles to pan; heat through. Spoon over tor-tillas; top with cheese, sour cream and salsa.Fold in sides. Yield: 4 servings.

bacon-wrappedvenisonPHYLLIS ABRAMSALTON, NEW YORK

My husband, Ron, and I hunt together and we cre-ated this delicious dish that’s special enough forcompany.

11⁄2 to 2 pounds venison tenderloin2 tablespoons olive oil, divided1 garlic clove, minced

1⁄2 cup all-purpose flour3⁄4 teaspoon salt1⁄2 teaspoon pepper1⁄2 pound fresh mushrooms, sliced4 bacon strips1 tablespoon cornstarch

11⁄4 cups beef broth2 tablespoons minced fresh

parsley, optional

[1] Rub tenderloin with 1-2 teaspoons of oiland the garlic. Combine the flour, salt andpepper; sprinkle over tenderloin and shake offexcess.

[2] In a skillet, brown tenderloin on all sidesin remaining oil. Remove and keep warm. Inthe same skillet, saute mushrooms until ten-der; remove and set aside. Wrap baconaround tenderloin, securing the ends withtoothpicks. Return to skillet.

[3] Cook over medium heat until bacon is crispand a thermometer inserted into tenderloinreads 160°, turning frequently. Remove andkeep warm.

[4] In a small bowl, combine cornstarch andbroth until smooth; add to skillet. Bring to aboil; cook and stir for 2 minutes or until thick-ened. Add parsley if desired and reservedmushrooms; cook and stir until heated through.Discard toothpicks from tenderloin; serve withmushroom sauce. Yield: 6-8 servings.

venison fajitas1⁄2 cup orange juice1⁄4 cup white vinegar1 tablespoon seasoned salt

1⁄4 teaspoon pepper

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DANIELLRISSINGERDAUPHIN,

PENNSYLVANIA

Use either venisonor elk in this recipe,

and you’ll bepleased with

the results! My husband asks

for these fajitasfrequently. He

enjoys big-gamehunting and usually

comes home withan elk. To finish off

the meal, we addsome Mexican rice

and corn bread.

VENISON


VENISON FAJITAS


venisonvegetable soup

3⁄4 pound venison, cubed1 tablespoon vegetable oil1 cup diced onion1 package (16 ounces) frozen

mixed vegetables2 cans (141⁄2 ounces each) diced

tomatoes, undrained2 cups cubed peeled potatoes2 cups water1 tablespoon sugar2 teaspoons beef bouillon granules1 teaspoon salt

1⁄2 teaspoon pepper1⁄2 teaspoon garlic powder1⁄4 teaspoon hot pepper sauce

In a Dutch oven or large saucepan, brownvenison in oil. Add onion; cover and simmerfor 10 minutes or until tender. Add remainingingredients; cover and simmer 1 hour longeror until meat is tender. Yield: 8 servings.

SUSETTE REIFLIBERTY,PENNSYLVANIA

We always seem tohave venison in thefreezer, so I came upwith the recipe forthis delicious soupas a different wayto use some of thatmeat. It makes agreat lunch or lightsupper served withgarlic bread and asalad.

country-friedvenisonSANDRA ROBINSONFAIR GROVE, MISSOURI

This is our favorite way to fix venison tenderloin.The marinade and coating eliminate the wild flavorin these mouth-watering steaks.

2 pounds venison tenderloin1⁄2 cup soy sauce1⁄2 cup Worcestershire sauce1⁄2 cup butter, melted1⁄2 to 2 teaspoons Liquid Smoke,

optional1 egg, beaten1 cup buttermilk1 cup all-purpose flour2 teaspoons seasoned salt2 teaspoons vegetable oil

[1] Cut tenderloin into eight steaks. In a largeresealable plastic bag, combine the soysauce, Worcestershire sauce, butter and Liq-uid Smoke if desired. Add steaks; seal bag

taste of home12

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VENISONVEGETABLESOUP

1⁄2 teaspoon garlic powder1⁄4 teaspoon pepper1⁄2 teaspoon salt, optional4 hard rolls, split

[1] In a skillet, saute the onions and mush-rooms in butter and Worcestershire sauce un-til onions are tender. Flatten steaks to 1⁄2 in.thick; add to the skillet. Cook over mediumheat until meat is done as desired, about 3minutes on each side.

[2] Sprinkle with garlic powder, pepper andsalt if desired. Place two steaks on each roll;top with onions and mushrooms. Yield: 4servings.

and turn to coat. Refrigerate for 2 hours.

[2] In a shallow bowl, combine egg and but-termilk. In another bowl, combine flour andseasoned salt. Drain steaks, discarding mari-nade. Dip steaks in buttermilk mixture, thenroll in flour mixture. In a large skillet overmedium-high heat, cook steaks in oil for 12-14minutes, turning occasionally, or until a meatthermometer reads 160°. Yield: 8 servings.

venison tenderloinsandwiches

2 large onions, sliced2 cans (4 ounces each) sliced

mushrooms, drained1⁄4 cup butter1⁄4 cup Worcestershire sauce8 venison tenderloin steaks

(12 ounces), about 3⁄4 inch thick

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PATRICIAEL-ZOGHBI

WELLS,NEW YORK

Here in the mountains of

upstate New York,venison is a staple

food. My son-in-law supplies mewith venison for

these savorysandwiches.

Prepared this way,the meat is very

tender and tasty.

VENISON


VENISON TENDERLOINSANDWICHES

HUNTING & FISHING

Any game meat should becooked as you would a verylean piece of beef. KELLY, MISSOURI

tip


moose meatballs1 egg, lightly beaten4 tablespoons cornstarch, divided1 teaspoon salt

1⁄4 teaspoon pepper2 tablespoons chopped onion1 pound ground moose meat1 tablespoon vegetable oil3 tablespoons white vinegar1 can (8 ounces) pineapple chunks

1⁄2 cup sugar1 tablespoon soy sauce1 medium green pepper, cut

into stripsHot cooked wide egg noodles

[1] In a bowl, combine egg, 1 tablespoon cornstarch, salt, pepper and onion. Crumbleground moose meat over mixture and mixwell. Shape into 11⁄2-in. balls. In a large skil-let, brown meatballs in oil. Cover and cookover low heat until the meatballs are done,about 10 minutes.

[2] In a saucepan, stir vinegar and remainingcornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Addenough water to juice to equal 11⁄2 cups; stirinto vinegar mixture. Add sugar and soy

JANIS PLOURDESMOOTH ROCKFALLS, ONTARIO

Our family hasfound these meatballs in tangysauce a great usefor moose. I wasglad to find a goodrecipe that incorporates groundmoose meat, sincewe eat a lot ofmoose steaks and Ilike to use it differently for achange.

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sauce; cook and stir over medium heat untilthickened. Add the meatballs, pineappleand green pepper; cook until heated throughand the green pepper is tender. Serve overnoodles. Yield: 3-4 servings.

country-style pot roast(PICTURED ON PAGE 5)JOAN BESTGARRISON, MONTANA

My husband goes deer hunting, so I have quite afew recipes for venison. This is his favorite. Hopeyou enjoy it, too!

2 cups water2 cups white vinegar6 medium onions, thinly sliced

12 whole peppercorns4 bay leaves4 whole cloves2 teaspoons salt1 teaspoon Worcestershire sauce

1⁄2 teaspoon pepper1⁄2 teaspoon garlic powder1 boneless venison or beef rump

or chuck roast (31⁄2 to 4 pounds)2 tablespoons vegetable oil

10 medium carrots, cut into 1-inchchunks

5 to 7 tablespoons cornstarch1⁄3 cup cold water

[1] In a large resealable plastic bag, combinethe first 10 ingredients; add the venison roast.Seal bag and turn to coat; refrigerate for 24hours.

[2] Remove roast, reserving the marinade. Ina Dutch oven, brown roast in oil; drain. Addmarinade and carrots; bring to a boil. Reduce

taste of home14

1MOOSE MEATBALLS

HUNTING & FISHING

I have found that if you havereally gamey venison, adding a

little pork helps remove the taste. For example,in a dish calling for ground venison, add a littleground pork or cook the venison steaks and a porkchop in the same skillet. MARY, TEXAS

tip

small bowl, combine flour, water and brown-ing sauce until smooth; stir into stew. Bringto a boil; cook and stir for 2 minutes or untilthickened. Yield: 4 servings.

venison taco pie1 pound ground venison1 can (11 ounces) Mexicorn,

drained1 can (8 ounces) tomato sauce1 envelope taco seasoning1 tube (71⁄2 ounces) refrigerated

buttermilk biscuits1 cup (4 ounces) shredded cheddar

cheese

[1] In a large skillet, cook venison over medi-um heat until no longer pink; drain. Stir in thecorn, tomato sauce and taco seasoning; keepwarm.

[2] For crust, press biscuits onto the bottomand up the sides of an ungreased 9-in. pieplate. Bake at 350° for 5 minutes. Spoon veni-son mixture into crust. Sprinkle with cheese.Bake for 20-25 minutes or until filling is bub-bly and biscuits are golden brown. Let standfor 5 minutes before serving. Yield: 6 servings.

heat; cover and simmer for 31⁄2 to 4 hours oruntil meat is tender.

[3] Remove roast and keep warm. Strain cook-ing juices; discard the vegetables and spices.Return juices to pan. Combine cornstarch andcold water until smooth; gradually add to panjuices. Bring to a boil; boil and stir for 2 min-utes. Slice roast; serve with the gravy. Yield:6-8 servings.

herbed venison stewRICK SULLIVANHENRYVILLE, INDIANA

When I simmer a pot of this satisfying stew, I stirplenty of garlic and herbs into the hearty meat-and-vegetable mixture. This stew tastes great right offthe stove but it’s even better if you make it aheadand reheat it.

1 pound venison, cubed1 tablespoon olive oil2 cans (141⁄2 ounces each) beef

broth2 teaspoons dried thyme2 teaspoons dried marjoram2 teaspoons dried parsley flakes2 garlic cloves, minced

1⁄2 teaspoon salt6 to 8 whole peppercorns1 bay leaf2 cups cubed peeled potatoes1 large onion, chopped2 medium carrots, sliced2 celery ribs, chopped2 tablespoons all-purpose flour3 tablespoons water

1⁄8 to 1⁄4 teaspoon browning sauce

[1] In a Dutch oven, brown venison in oilover medium-high heat; drain. Stir in thebroth, thyme, marjoram, parsley, garlic andsalt. Place peppercorns and bay leaf on a dou-ble thickness of cheesecloth; bring up cornersof cloth and tie with kitchen string to form abag. Add to pan. Bring to a boil. Reduce heat;cover and simmer for 30 minutes.

[2] Add the potatoes, onion, carrots and cel-ery; return to a boil. Reduce heat; cover andsimmer for 30-35 minutes or until meat andvegetables are tender. Discard herb bag. In a

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KAREN WITMANNORTH IRWIN,

PENNSYLVANIA

The whole family is sure to enjoy

this savorySouthwestern

casserole. A refrigerated biscuitcrust and packaged

taco seasoningmake preparation

easy.

VENISON


VENISON TACO PIE


swiss elk steak2 pounds elk steak

All-purpose flour 2 tablespoons butter1 can (15 ounces) tomato sauce

1⁄2 cup red wine2 tablespoons Worcestershire

sauce1⁄2 cup diced onion1⁄2 cup diced green pepper1 can (21⁄4 ounces) sliced ripe

olives, drained1 cup sliced fresh mushrooms

1⁄2 teaspoon salt1⁄2 teaspoon pepper4 slices Swiss cheese, optional

Hot cooked wide egg noodles

[1] Dredge elk steak lightly in flour; shake offexcess. Melt butter in a large skillet; brown

CARMA OCHSEBREMERTON,WASHINGTON

Growing up in Montana, I enjoyedeating elk on a regular basis. You’llfind elk cooks upnice and tender.Plus, this temptingdish is elegantenough to serve todinner guests.

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steak on both sides. Place in a shallow bakingpan. Combine the next nine ingredients; pourover steak.

[2] Cover and bake at 350° for 11⁄2 hours or un-til a meat thermometer reads 160°. If de-sired, place cheese over steak before serving.Serve over noodles. Yield: 4 servings.

venison chiliGARY URNESSKENYON, MINNESOTA

This meaty chili is nicely seasoned and has gottenmany “very good” responses from my friends. It’salso no trouble to make.

1 pound boneless venison steak,cubed

1⁄2 cup chopped onion2 tablespoons olive oil1 can (15 ounces) chili without

beans1⁄2 cup water

taste of home16

1

SWISS ELK STEAK

1⁄4 cup tomato paste1 tablespoon brown sugar2 teaspoons ground cumin2 teaspoons chili powder1 teaspoon dried oregano

1⁄2 teaspoon crushed red pepperflakes

Salt and pepper to taste 1⁄4 cup minced fresh parsley

Hot cooked rice, optional

[1] In a Dutch oven, cook the sausage, onionand red pepper over medium heat until meatis no longer pink; drain and set aside.

[2] In the same pan, brown venison in oil;drain. Add the tomatoes, broth, tomato paste,brown sugar, cumin, chili powder, oregano,pepper flakes, salt, pepper and sausage mix-ture. Simmer, uncovered, for 1-11⁄2 hours oruntil venison is tender. Stir in parsley. Servewith rice if desired. Yield: 6 servings.

1⁄2 teaspoon garlic powder1⁄2 teaspoon celery salt

In a large saucepan, cook venison and onionin oil until meat is browned. Stir in the re-maining ingredients. Bring to a boil. Reduceheat; cover and simmer for 1 hour or untilmeat is tender. Yield: 3-4 servings.

venison cordon bleuJANETTE YINGLINGCLEAR, ALASKA

For this wonderful dish, I roll up venison tenderloinwith thin slices of ham and Swiss cheese before baking. I serve the attractive venison rolls withcrusty French bread for dipping in the broth.

4 venison tenderloin steaks(5 to 6 ounces each)

1⁄2 teaspoon salt1⁄4 teaspoon pepper4 thin slices Swiss cheese4 thin slices fully cooked ham2 tablespoons butter1 cup beef broth

Sliced French bread, optional

[1] Flatten steaks to 1⁄4-in. thickness; sprin-kle with salt and pepper. Top each with a sliceof cheese and ham; roll up tightly. Secure withtoothpicks.

[2] In a large skillet, brown roll-ups in butteron all sides. Transfer to an ungreased 11-in.x 7-in. x 2-in. baking dish. Pour broth over top.Bake, uncovered, at 350° for 25-30 minutesor until a meat thermometer reads 160° andthe meat juices run clear. Serve roll-ups andpan juices with French bread if desired. Yield:4 servings.

venison chili con carne

1 pound bulk hot Italian sausage1 large onion, diced1 medium sweet red pepper, diced2 pounds venison steak, cut into

11⁄2-inch cubes2 tablespoons olive oil1 can (28 ounces) crushed tomatoes1 can (141⁄2 ounces) beef broth

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KIM VAUGHNHAMPTON,

VIRGINIA

I’m pleased toshare the recipe forthis thick, spicy chilithat we serve over

rice. The venisonis tender, and the

blend of spices,tomatoes and hot

Italian sausagegives it plenty

of zip.

VENISON


HUNTING & FISHING

Soaking wild game meat inbuttermilk in the refridgera-tor for several hours can help remove some ofthe gamey taste.

SUZANNE, KENTUCKY

tip

VENISON CHILI CON CARNE


venison cabbage rolls

8 large cabbage leaves1 pound ground venison1 medium onion, chopped1 teaspoon salt

1⁄4 teaspoon ground nutmeg1 can (15 ounces) tomato sauce,

divided2 cups uncooked instant brown

rice1 cup (4 ounces) shredded cheddar

cheese

[1] In a large pot of boiling water, cook cab-bage leaves for 3 minutes; drain and set aside.In a skillet over medium heat, cook venison,onion, salt and nutmeg until meat is no longerpink; drain. Stir in 1 cup tomato sauce.

[2] Place 1⁄3 cup meat mixture on each cab-bage leaf; fold in sides. Starting at an unfold-ed edge, roll up completely to enclose filling.

[3] Cook rice according to package directions;stir in remaining tomato sauce. Transfer to a

MARCY CELLAL’ANSE, MICHIGAN

For a good-looking,hearty venison entree without astrong game flavor,I recommend thesecabbage rolls. Theyhave a moist, meatyfilling and wonder-ful, old-world flavor.

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large skillet; add the cabbage rolls. Cover andsimmer for 20 minutes. Sprinkle with cheddarcheese; heat until the cheese begins to melt.Yield: 4 servings.

venison and beansJILL KERRYORK, PENNSYLVANIA

When I was first married, I had no idea how to cookgame. I got this recipe from a friend, and now myhusband thinks we should have it every night!

11⁄2 pounds ground venison1 medium onion, chopped1 can (16 ounces) pork and beans,

undrained

taste of home18

VENISON CABBAGE ROLLS

HUNTING & FISHING

We often use ground venison indishes. I boil it and then drain

it really well before using in my recipes. Thistakes almost all of the wild taste out.

BECKY, GEORGIA

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1

[1] In a large resealable plastic bag, combineflour and venison; shake to coat. In a Dutchoven, brown meat in butter. Add water; stirto loosen browned bits from pan. Add bayleaves, bouillon, Worcestershire sauce, saltand pepper.

[2] Bring to a boil. Reduce heat; cover andsimmer for 1 hour or until meat is tender.Discard bay leaves. Add potatoes, carrots andonion. Cover and simmer for 25 minutes.

[3] For dumplings, in a bowl, combine theflour, baking powder, salt and dill. Stir in theegg and milk just until moistened. Drop by ta-blespoonfuls onto simmering stew. Cover andsimmer for 15 minutes (do not lift cover) or un-til dumplings test done. Serve immediately.Yield: 4 servings.

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ELIZABETHSMITH

MIDDLEBURY,VERMONT

Dill-seasoneddumplings top this

homey stew featuring tendervenison, carrots

and potatoes.


VENISON DUMPLING STEW

VENISON1 can (16 ounces) kidney beans,

rinsed and drained1 can (151⁄2 ounces) great

northern beans, rinsed anddrained

1 cup ketchup1⁄3 cup packed brown sugar6 bacon strips, cooked and

crumbled2 tablespoons white vinegar1 tablespoon Worcestershire sauce

1⁄2 teaspoon salt1⁄4 teaspoon ground mustard

[1] In a large skillet, cook venison and onionover medium heat until the meat is no longerpink; drain. Stir in all of the remaining ingre-dients and transfer mixture to a 2-qt. bakingdish.

[2] Cover and bake at 350° for 35-40 minutesor until heated through. Yield: 8 servings.

venison dumpling stew

1⁄4 cup all-purpose flour1 pound venison stew meat, cut

into 1-inch cubes3 tablespoons butter4 to 5 cups water

10 bay leaves2 teaspoons beef bouillon granules3 tablespoons Worcestershire

sauce1 teaspoon salt

1⁄2 to 3⁄4 teaspoon pepper5 medium potatoes, peeled and

cubed5 medium carrots, peeled and cut

into 3⁄4-inch slices1 medium onion, chopped

DILLED DUMPLINGS: 1 cup all-purpose flour1 teaspoon baking powder

1⁄2 teaspoon salt1⁄2 teaspoon dill weed1 egg

1⁄2 cup milk


venison parmigiana2 pounds boneless venison steaks1 egg1 tablespoon milk

2⁄3 cup seasoned bread crumbs1⁄3 cup grated Parmesan cheese5 tablespoons olive oil1 small onion, finely chopped2 cups hot water1 can (6 ounces) tomato paste1 teaspoon pepper

1⁄2 teaspoon salt1⁄2 teaspoon sugar1⁄2 teaspoon dried marjoram2 cups (8 ounces) shredded

part-skim mozzarella cheese

[1] Pound steaks to 1⁄4-in. thickness; cut intoserving-size pieces. In a shallow bowl, beategg and milk. In another bowl, combine bread

PHIL ZIPPTOMAHAWK, WISCONSIN

This Italian classictastes great prepared with venison. The steaksare breaded andsmothered in atomato sauce andmelted mozzarellacheese.

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VENISON PARMIGIANA

1crumbs and Parmesan cheese. Dip venisonin egg mixture, then coat with crumb mixture.

[2] In a large skillet, brown meat in oil on bothsides. Place in a greased 13-in. x 9-in. x 2-in.baking dish. In the drippings, saute onion for2-3 minutes or until tender. Stir in the water,tomato paste, pepper, salt, sugar and marjo-ram. Bring to a boil. Reduce heat; simmer, un-covered, for 5 minutes. Pour over venison.Cover and bake at 350° for 50 minutes or un-til meat is tender.

[3] Uncover; sprinkle with cheese. Bake 10-15minutes longer or until cheese is melted.Yield: 6 servings.

spiedisGERTRUDE SKINNERBINGHAMTON, NEW YORK

This is our favorite cookout dish. The recipe origi-nated here in my hometown in the 1930s. Our meatpreference for spiedis is venison, but we use otherswhen it’s not available.

and turn to coat; refrigerate for 8 hours orovernight.

[2] Drain and discard marinade. Grill fillets,uncovered, over medium-hot heat for 4 min-utes on each side or until a meat thermome-ter reads 160° for medium or 170° for well-done. Yield: 8 servings.

venison meatballs1 medium onion, finely chopped

1⁄2 cup uncooked instant rice1 teaspoon salt

1⁄4 teaspoon pepper1 pound ground venison

3⁄4 cup water1⁄3 cup packed brown sugar1⁄3 cup ketchup1⁄3 cup condensed tomato soup,

undiluted1 tablespoon ground mustard2 teaspoons paprika

[1] In a bowl, combine the first four ingredi-ents. Crumble venison over mixture and mixwell. Shape into 11⁄2-in. balls. Place in agreased 8-in. square baking dish. Combinethe remaining ingredients; pour over meat-balls.

[2] Bake, uncovered, at 375° for 35-45 minutesor until meat is no longer pink. Yield: 4 servings.

1 cup vegetable oil2⁄3 cup cider vinegar2 tablespoons Worcestershire

sauce1⁄2 medium onion, finely chopped1⁄2 teaspoon salt1⁄2 teaspoon sugar1⁄2 teaspoon dried basil1⁄2 teaspoon dried marjoram1⁄2 teaspoon dried rosemary,

crushed21⁄2 pounds boneless lean venison,

pork, beef, lamb, chicken orturkey, cut into 11⁄2 to 2-inchcubes

Italian rolls or hot dog buns

[1] In a large resealable plastic bag, combinefirst nine ingredients; add meat. Seal bag andturn to coat; refrigerate for 24 hours, stirringoccasionally.

[2] Drain and discard marinade. Thread meaton metal or soaked wooden skewers andgrill over medium-hot heat until meat reach-es desired doneness, abut 10-15 minutes. Re-move meat from skewers and serve on longItalian rolls or hot dog buns. Yield: 8 servings.

venison tenderloinsBRENDA KOEHMSTEDTRUGBY, NORTH DAKOTA

Venison is not typically the best meat for grilling,but with this marinade, the steaks come out tender,juicy and delicious. They’re so tasty, in fact, that leftovers taste great cold—right from the fridge!

3⁄4 cup soy sauce1⁄2 cup red wine vinegar1⁄2 cup vegetable oil1⁄3 cup lemon juice1⁄4 cup Worcestershire sauce2 tablespoons ground mustard1 tablespoon coarsely ground

pepper11⁄2 teaspoons dried parsley flakes

2 garlic cloves, minced8 venison tenderloin (4 ounces

each)

[1] In a large resealable plastic bag, combinethe first nine ingredients; add fillets. Seal bag

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SHEILA REEDFREDERICTON,

NEWBRUNSWICK

I learned to cookgame while my husband was a

forestry student.We lived off theland as much as

possible. I still enjoy these

savory meatballs in a slightly sweet

barbecue sauce. Imake a big batch

for an annual poolparty and there are

never any left.


VENISON

VENISON MEATBALLS


venison vegetable stew

3 bacon strips2 pounds venison stew meat, cut

into 1-inch cubes2 large onions, chopped

31⁄2 cups water, divided1 can (8 ounces) tomato sauce1 envelope onion soup mix2 teaspoons salt1 bay leaf2 teaspoons Italian seasoning7 medium carrots, cut into 1-inch

pieces5 medium potatoes, peeled and cut

into 1-inch cubes4 celery ribs, sliced3 tablespoons all-purpose flour

Hot cooked wide egg noodles

[1] In a 4-qt. Dutch oven, cook bacon untilcrisp. Remove to a paper towel to drain; re-serve drippings in pan. Crumble bacon and

JENNIFERWHITAKERNORTH CENTRAL, MASSACHUSETTS

My husband andsons see to it that we have a good supply of venison inthe freezer each winter, so I’ve comeup with this stew tomake good use of it.It smells wonderfulas it simmers, and allthe hearty appetitesthat appear aroundmy table enjoy it.

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set aside. Cook venison and onions in drip-pings until meat is lightly browned. Add 3cups water, tomato sauce, soup mix, salt, bayleaf and Italian seasoning; bring to a boil.Reduce heat; cover and simmer for 11⁄2 hoursor until meat is almost tender.

[2] Add carrots, potatoes and celery; return toa boil. Reduce heat; cover and simmer 30-45minutes or until meat and vegetables are ten-der. Combine flour and remaining water un-til smooth; stir into stew. Cook and stir until boiling and slightly thickened. Stir in bacon.Discard bay leaf before serving. Serve overnoodles. Yield: 8 servings.

Editor’s Note: If desired, beef stew meat orpork can be used in place of the venison.

christmas meat pieJAN STAHLFLIN FLON, MANITOBA

Because my husband hunts, I’m always tryingnew ways to use venison. When I incorporated itinto my meat pie recipe—a traditional French-Canadian dish—it was a smash hit! We makedozens of these pies as Christmas gifts.

1 pound ground pork1 pound ground venison3 cups water2 medium onions, chopped1 medium carrot, chopped2 tablespoons beef gravy mix2 teaspoons dried thyme2 teaspoons ground mustard3 garlic cloves, minced1 teaspoon rubbed sage1 teaspoon pepper

1⁄2 teaspoon salt3 cups hot mashed potatoes

(prepared without added butteror milk)

Pastry for double-crust pie (9 inches) Milk

[1] In a large skillet, cook pork and venisonover medium heat until no longer pink; drain.Stir in water, onions, carrot, gravy mix, thyme,mustard, garlic, sage, pepper and salt. Bringto a boil. Reduce heat; simmer, uncovered, for1 hour or until vegetables are tender, stirringoccasionally. Drain. Stir in potatoes.

taste of home22

VENISON VEGETABLE STEW

1

8 small potatoes, peeled6 medium carrots, cut into 2-inch

pieces4 celery ribs, cut into 2-inch pieces

[1] Combine the first three ingredients; rubover roast. In a Dutch oven, brown roast on allsides in oil. Add apple juice, broth, onion,thyme and bay leaf. Bring to a boil; reduceheat. Cover and simmer for 2 hours.

[2] Add potatoes, carrots and celery; coverand simmer for 1 hour or until meat and veg-etables are tender. Discard bay leaf. Thickenpan juices if desired. Yield: 6-8 servings.

[2] Line a 9-in. deep-dish pie plate with bot-tom pastry; trim even with edge. Add meatmixture. Roll out remaining pastry to fit top ofpie. Make decorative cutouts or cut slits in pas-try; place over filling. Trim, seal and flute edges.

[3] Brush pastry and cutouts with milk; placecutouts on the pie. Bake at 400° for 15 minutes.Reduce heat to 350°; bake 35-40 minutes longeror until golden brown. Yield: 6-8 servings.

venison pot roast3 tablespoons all-purpose flour

1⁄2 teaspoon salt1⁄2 teaspoon pepper1 boneless shoulder venison roast

(3 pounds)2 tablespoons vegetable oil1 cup apple juice or cider1 cup beef broth1 medium onion, sliced1 teaspoon dried thyme1 bay leaf

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DEBBIE PHILLIPSPITTSBURG,

TEXAS

This hearty dish hastender meat and

wonderful seasonings. Gameis plentiful aroundour home, and my

family could eat this satisfying

meal weekly.


VENISON

VENISONPOT ROAST

HUNTING & FISHING

Italian dressing is a great wayto season venison. Cut venisonloin into cubes and marinate several hours inItalian dressing and drain. Coat the cubes in flourand deep fry until cooked. I also pour it overvenison steaks before baking.

BECKY, GEORGIA

tip


moose steak1 boneless moose or sirloin steak

(about 1 inch thick and 11⁄2pounds)

1⁄4 cup cornstarch1 tablespoon ground mustard1 teaspoon salt

1⁄2 teaspoon pepper2 tablespoons vegetable oil1 can (141⁄2 ounces) diced

tomatoes, undrained1 medium onion, thinly sliced1 medium carrot, diced

Hot cooked wide egg noodles, optional

[1] Cut steak into serving-size pieces. Com-bine cornstarch, mustard, salt and pepper;rub half over steak. Pound with a meat malletto tenderize. Rub with remaining cornstarchmixture; pound on both sides with the mallet.

[2] In a skillet, brown steak in oil. Transfer toa greased 21⁄2-qt. baking dish. Top with toma-toes, onion and carrot. Cover and bake at 350°for 11⁄4-11⁄2 hours or until a meat thermometerreads 160° and the meat is tender. Serveover noodles if desired. Yield: 4-6 servings.

CHRIS MOUNTAININNISFAIL, ALBERTA

Our family especiallylikes this tendermoose main dish inthe fall and winter,when an oven mealreally satisfies.The seasoningscover the gameflavor wonderfully,and the tomatoeskeep the meat niceand moist.

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special venisonmeatballsGERALDINE MENNEARMASTIC, NEW YORK

These meatballs are a savory blend of ground veni-son and pork sausage, with water chestnuts forcrunch.

1 egg, lightly beaten1 cup soft bread crumbs1 can (8 ounces) water chestnuts,

drained and finely chopped1⁄4 cup soy sauce2 teaspoons ground ginger1 garlic clove, minced1 pound ground venison1 pound bulk pork sausage3 to 4 teaspoons vegetable oil,

divided1⁄2 pound fresh mushrooms, sliced1 can (141⁄2 ounces) chicken broth

11⁄4 cups cold water, divided3 tablespoons cornstarch

Hot cooked noodles

taste of home24

1

MOOSE STEAK

[1] In a bowl, combine the egg, bread crumbs,water chestnuts, soy sauce, ginger and gar-lic. Crumble the venison and sausage over themixture and mix well. Shape into 1-in. balls.In a skillet over medium heat, brown meat-balls in batches in 2 teaspoons oil, adding 1teaspoon oil if needed. Transfer meatballs toa slow cooker.

[2] In the same skillet, saute mushrooms in 1teaspoon oil until tender. Stir in the broth and1 cup cold water. Pour over the meatballs.Cover and cook on low for 4-5 hours or untila meat thermometer reads 160°.

[3] Remove meatballs and mushrooms with aslotted spoon; keep warm. Strain cooking juicesinto a saucepan. Combine cornstarch and re-maining water until smooth; add to saucepan.Bring to a boil; cook and stir for 2 minutes or un-til thickened. Serve over the meatballs, mush-rooms and noodles. Yield: 8-10 servings.

baked venisonburgersTERESA BOWENCHOUDRANT, LOUISIANA

Since my husband enjoys hunting, we have anabundance of venison each winter. I adapted ameat loaf recipe to make these baked burgers,and we haven’t eaten plain burgers since!

3⁄4 cup quick-cooking oats3⁄4 cup milk1⁄4 cup chopped onion1 egg, beaten

1⁄2 to 1 teaspoon seasoned salt1 pound ground venison1 pound ground beef

1⁄3 cup ketchup1 tablespoon brown sugar1 tablespoon Worcestershire sauce1 tablespoon prepared mustard6 sandwich rolls, split

Swiss cheese and tomato slices, optional

[1] In a large bowl, combine the oats, milk,onion, egg and seasoned salt. Crumble veni-son and beef over mixture; mix well. Shape in-to eight patties; place in a greased 15-in. x 10-in. x 1-in. baking pan.

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DONNA THOMASBARK RIVER,

MICHIGAN

Venison gives apleasant change-of-

pace flavor to thisquick-to-fix pasta

casserole. Myhusband is an avid

hunter, so I’m always trying to

find new ways toprepare ground

venison. Even thosewho usually don’tcare for the meat

will like this hearty,one-dish meal.


VENISON

PASTA PIZZA VENISON BAKE

[2] In a small bowl, whisk the ketchup, brownsugar, Worcestershire sauce and mustard un-til blended. Spoon over patties. Bake, uncov-ered, at 350° for 22-26 minutes or until meatjuices run clear. Serve on rolls with cheeseand tomato if desired. Yield: 8 servings.

pasta pizza venison bake

8 ounces uncooked elbow macaroni

1 pound ground venison1⁄2 teaspoon salt1⁄4 teaspoon pepper1 can (16 ounces) pizza sauce1 can (4 ounces) mushroom stems

and pieces, drained2 cups (8 ounces) shredded

mozzarella cheese

[1] Cook the macaroni according to packagedirections.

[2] Meanwhile, in a large skillet, cook thevenison, salt and pepper over medium heat un-til meat is no longer pink; drain if necessary.Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison,pizza sauce, mushrooms and cheese. Repeatlayers. Cover and bake at 350° for 15 minutes.

[3] Uncover; bake 10 minutes longer or untilheated through and cheese is melted. Yield:6 servings.


wild west chili2 bacon strips, diced1 pound ground venison or beef2 teaspoons chili powder

11⁄2 teaspoons salt1⁄4 teaspoon garlic salt1⁄4 teaspoon dried oregano1⁄8 teaspoon cayenne pepper3 to 5 drops hot pepper sauce1 can (141⁄2 ounces) diced

tomatoes, undrained1 cup each finely chopped celery,

onion and carrots1⁄2 cup finely chopped green pepper1 can (16 ounces) chili beans,

undrained

[1] In a large saucepan, cook the bacon andthe venison over medium heat until no longerpink; drain. Add the seasonings; cook and stirfor 5 minutes.

[2] Stir in tomatoes, celery, onion, carrotsand green pepper; bring to a boil. Reduceheat; cover and simmer for 40 minutes. Stir

FRANCES HANSONMILLS, WYOMING

My sister-in-law,who has cooked formany years at thefamily ranch, sharedthis hearty recipewith me. I make itoften during thewinter. It sure canwarm you up afterbeing outside doingchores!

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in beans; cook 30 minutes longer. Yield: 6servings.

wild rice venison stewDARLA HASELTINEWYOMING, MINNESOTA

With three hunters in the family and plenty ofwild rice on hand, this hearty stew is a “must” atour house.

1⁄3 cup all-purpose flour1⁄2 teaspoon pepper

11⁄2 pounds venison, cut into 1-inchcubes

2 tablespoons canola oil23⁄4 cups water

1 can (141⁄2 ounces) beef broth1⁄2 teaspoon beef bouillon granules2 medium potatoes, peeled and

cubed1 medium onion, cut into wedges2 medium carrots, cut into 3⁄4-inch

pieces1⁄3 cup uncooked wild rice

[1] In a large resealable plastic bag, combineflour and pepper. Add venison; shake to coat.In a Dutch oven, brown meat in oil. Add wa-ter, broth and bouillon; bring to a boil. Reduceheat; cover and simmer for 11⁄4 hours.

[2] Stir in the potatoes, onion, carrots and rice;return to a boil. Reduce heat; cover and sim-mer for 30-40 minutes or until vegetables andrice are tender. Yield: 6 servings.

venison meat loafLIZ GILCHRISTBOLTON, ONTARIO

My mother, who claims she can detect venison inany recipe, didn’t have a clue it was in this tendermeat loaf until we told her after dinner. She ravedabout this flavorful main dish the entire time shewas eating it!

2 eggs1 can (8 ounces) tomato sauce1 medium onion, finely chopped1 cup dry bread crumbs

11⁄2 teaspoons salt

taste of home26

WILD WEST CHILI

1

5 small onions, quartered1 tablespoon beef bouillon

granules1 teaspoon browning sauce,

optional2 tablespoons cornstarch3 tablespoons cold water

[1] Cut 10 deep slits in roast; place a garlicclove in each slit. Pierce roast in severalplaces with a meat fork. Combine rosemary, 1teaspoon onion powder, garlic powder andthyme; rub over entire roast. Cover; refriger-ate for 2 hours.

[2] Add 1⁄2 in. of water to a roasting pan. Placethe roast, carrots and onions in pan. Coverand bake at 325° for 21⁄2-3 hours or until ameat thermometer reads 160°. Remove meatand vegetables to a serving platter; keepwarm.

[3] Strain drippings into a measuring cup. Ina saucepan, combine 3 cups drippings, bouil-lon, browning sauce if desired and remain-ing onion powder. Combine cornstarch andcold water until smooth; stir into drippings.Bring to a boil; cook and stir for 2 minutes oruntil thickened. Serve with roast. Yield: 8servings.

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RUTH MCLARENSHERMANS

DALE, PENNSYLVANIA

We’ve alwayscooked with

venison…and thisflavorful roast andgravy have been a

favorite at ourhouse for years.


VENISON

VENISON ROAST

1⁄8 teaspoon pepper11⁄2 pounds ground venison

2 tablespoons brown sugar2 tablespoons spicy brown

mustard2 tablespoons white vinegar

[1] In a large bowl, lightly beat eggs; addtomato sauce, onion, crumbs, salt and pepper.Crumble ground venison over mixture andmix well.

[2] Press into an ungreased 9-in. x 5-in. x 3-in.loaf pan. Combine brown sugar, mustardand vinegar; pour over meat loaf. Bake, un-covered, at 350° for 70 minutes. Yield: 6-8servings.

venison roast1 venison roast (3 to 4 pounds)

10 whole garlic cloves, peeled2 teaspoons dried rosemary,

crushed11⁄2 teaspoons onion powder, divided

1 teaspoon garlic powder1 teaspoon dried thyme7 medium carrots, quartered


venison stromboli2 loaves (1 pound each) frozen

bread dough, thawed1 pound ground venison1 medium onion, chopped

1⁄2 medium green pepper, chopped1 can (4 ounces) mushroom stems

and pieces, drained2 tablespoons olive oil1 teaspoon Italian seasoning3 tablespoons prepared Italian

salad dressing, divided1 cup (4 ounces) shredded

cheddar cheese1 cup (4 ounces) shredded

mozzarella cheese2 packages (3 ounces each) sliced

pepperoni1⁄4 cup grated Parmesan cheese

DIANNACROSKEYGIBSONIA, PENNSYLVANIA

The first time Iserved this dish tomy deer-huntingfamily, everyonethought I had ordered from an Italian restaurant.My brother-in-laweven asked me tomake this for hisbirthday dinner.

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Spaghetti sauce, warmed, optional

[1] Let dough rise in a warm place until dou-bled. Meanwhile, in a skillet over mediumheat, cook venison, onion, green pepper andmushrooms in oil until meat is no longer pink.Drain. Stir in Italian seasoning; set aside.

[2] On a lightly floured surface, punch doughdown. Roll out each loaf into a 16-in. x 8-in.rectangle; cut in half widthwise. Brush 1⁄2 ta-blespoon Italian dressing over each square towithin 1 in. of edges. On half of each square,mound a fourth of the venison mixture, ched-dar cheese, mozzarella and pepperoni. Folddough over filling and seal edges well.

[3] Place on a greased baking sheet. Brushwith the remaining dressing; sprinkle withParmesan cheese. Bake at 350° for 30-35 min-utes or until golden brown. Slice; serve withspaghetti sauce if desired. Yield: 4 loaves (1-2 servings each).

taste of home28

1

VENISON STROMBOLI

1⁄2 teaspoon salt21⁄4 cups all-purpose flour

2⁄3 cup milk2 quarts beef broth

1⁄4 cup butter, melted1⁄8 teaspoon pepper

GRAVY 1⁄3 cup water1⁄3 cup all-purpose flour

[1] In a Dutch oven, brown roast in oil; add thenext five ingredients. Cover and simmer for4 hours or until meat is tender.

[2] For spaetzle, beat eggs and salt in a medi-um bowl. With a wooden spoon, gradually stirin flour and milk. In a large saucepan, bringbroth to a boil. Place dough in a colander orspaetzle maker; place over boiling broth.Press dough with a wooden spoon until bitsdrop into broth. Cook for 5 minutes or untiltender. Drain; toss spaetzle with butter. Sprin-kle with pepper and keep warm.

[3] Remove roast to a serving platter and keepwarm. Measure 3 cups pan juices; return to pan.Combine water and flour; stir into pan juices.Cook and stir until thickened and bubbly. Cookand stir 1 minute more. Slice roast; serve withspaetzle and gravy. Yield: 6-8 servings.

tangy venisonstroganoffELLEN SPESCARO, MICHIGAN

I coat tender chunks of venison and chopped onionwith a silky sour cream sauce in this delicious ver-sion of a classic recipe. Your family is sure to savorevery forkful.

11⁄2 pounds boneless venison steak,cubed

1 medium onion, sliced1 can (101⁄2 ounces) condensed

beef broth, undiluted1 tablespoon Worcestershire sauce1 tablespoon ketchup1 teaspoon curry powder

1⁄2 teaspoon ground ginger1⁄2 teaspoon salt1⁄4 teaspoon pepper

41⁄2 teaspoons cornstarch1⁄2 cup sour cream2 tablespoons prepared

horseradishHot cooked noodles

[1] Place venison and onion in a slow cooker.Combine the next seven ingredients; pourover venison. Cover and cook on high for 3-31⁄2 hours or until meat is tender.

[2] In a small bowl, combine the cornstarch,sour cream and horseradish; mix well. Grad-ually stir into venison mixture. Cover andcook 15 minutes longer or until sauce is thick-ened. Serve over noodles. Yield: 4 servings.

venison pot roastwith spaetzle

1 boneless shoulder venison roast(3 to 4 pounds)

3 tablespoons vegetable oil1 can (141⁄2 ounces) chicken broth

1⁄3 cup soy sauce1 large onion, sliced4 garlic cloves, minced

1⁄2 teaspoon ground gingerSPAETZLE:

2 eggs

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FEATHERLYHAMBURG,MICHIGAN

My husband enjoyed deer

hunting for manyyears, so I was

challenged to findways to put that

meat to good use.This nicely

seasoned roast is areal treat with the

homemade spaetzle and

flavorful gravy.


VENISON

VENISON POT ROAST WITH SPAETZLE


elk parmesan11⁄2 pounds boneless elk steak

1⁄4 to 1⁄2 teaspoon garlic salt1⁄8 teaspoon pepper1⁄2 cup dry Italian bread crumbs1⁄2 cup grated Parmesan cheese2 eggs

1⁄4 cup water1⁄2 cup all-purpose flour1⁄4 cup olive oil

11⁄2 cups spaghetti sauce6 slices part-skim mozzarella cheese

Hot cooked noodles Snipped fresh parsley, optional

[1] Cut meat into six pieces; pound with ameat mallet to tenderize. Sprinkle with gar-lic salt and pepper. Combine bread crumbsand the Parmesan cheese in a bowl. In anoth-er bowl, beat eggs with water. Dip both sidesof meat into flour, then into egg mixture.Press each side of meat into crumb mixture;refrigerate for 20 minutes.

[2] Heat oil in a large skillet; brown meat onboth sides. Place in a greased 13-in. x 9-in. x2-in. baking pan. Spoon 2 tablespoonsspaghetti sauce over each piece. Cover withmozzarella; top with remaining spaghettisauce. Bake, uncovered, at 350° for 30 minutesor until meat is tender. Serve over noodles; gar-nish with parsley if desired. Yield: 6 servings.

DOLORES CROCKCHEYENNE,WYOMING

Wyoming is a paradise for peoplelike us who enjoyhunting. My husband wasthrilled when ourjobs brought us hereover 20 years ago.I’ve been cookinggame since I was agirl, so I use recipeslike this enticing elkdish often. It’s oneof our favorites.

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sweet-and-sour elkSUSAN BOWDLEEPHRATA, WASHINGTON

Baked elk steaks smothered with a simple, savorysauce is a special dinner we’ve enjoyed for years.My husband, Ralph, and I used to do quite a bit ofhunting, so I accumulated lots of terrific recipes likethis one.

1 envelope onion soup mix1⁄4 cup water1 jar (12 ounces) apricot preserves

1⁄2 cup Russian or Catalina saladdressing

1⁄4 cup packed brown sugar1 tablespoon cider vinegar

11⁄2 pounds elk steaks, cut into1⁄2-inch strips

1 teaspoon salt1⁄4 teaspoon pepper

Hot cooked rice

[1] In a bowl, combine soup mix and water; letstand for 15 minutes. Add preserves, saladdressing, brown sugar and vinegar; mix well.

[2] Place elk in a greased 13-in. x 9-in. x 2-in.baking dish. Sprinkle with salt and pepper.Pour apricot mixture over the elk. Cover andbake at 350° for 45 minutes.

[3] Uncover and bake 30-40 minutes longer oruntil meat is fork-tender. Serve over rice.Yield: 4-6 servings.

taste of home30

HUNTING & FISHING

Our family favorite is Marinat-ed Venison Steak. We grill this

year-round! Our kids prefer this venison steak overbeef steak any day. Our marinade for 1 pound ofvenison steak is 3 tablespoons canola oil, 1 table-spoon lemon juice, 1 tablespoon soy sauce, 1 table-spoon Worcestershire sauce, 2 teaspoons mincedgarlic and 1⁄4 teaspoon pepper. I marinate the meatin the refrigerator for 8 hours or overnight.

JAN, MICHIGAN

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ELK PARMESAN

1

6 medium potatoes, peeled andquartered

1 cup frozen peas1 tablespoon cornstarch

Baking powder biscuits, optional

[1] In a Dutch oven, brown meat in oil. Add 4cups water and stir to loosen browned bitsfrom pan. Add tomato juice, onions, celery,Worcestershire sauce, bay leaves, salt andpepper. Cover; reduce heat to simmer. Cookfor 2 hours, stirring occasionally. Discard bayleaves. Add carrots, rutabaga and potatoes.

[2] Cover and cook for 40-60 minutes. Stir inthe peas; cook for 10 minutes. Combine corn-starch and remaining water until smooth; stirinto stew. Cook and stir for 2 minutes or un-til thickened. Serve with baking powder bis-cuits if desired. Yield: 8 servings.

hearty hunter’s stew

2 pounds venison or beef chuck,cut in 1-inch cubes

2 tablespoons vegetable oil41⁄4 cups water, divided

1⁄2 cup tomato juice2 medium onions, cut into wedges2 celery ribs, sliced1 teaspoon Worcestershire sauce2 bay leaves2 to 3 teaspoons salt

1⁄2 teaspoon pepper6 medium carrots, quartered1 large rutabaga, peeled and cubed

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JOYCEWORSECHCATAWBA,

WISCONSIN

Moist, tender meatand thick, richgravy are the

hallmarks of thisclassic recipe

slow-simmered in acast-iron pot.


VENISON

HEARTY HUNTER’S STEW


venison cheese dip1 pound ground venison

3⁄4 cup chopped onion, divided3⁄4 cup chopped green pepper,

divided2 tablespoons vegetable oil1 pound process cheese (Velveeta),

cubed1 can (15 ounces) chili without

beans1 bottle (12 ounces) chili sauce

1⁄2 teaspoon garlic salt1⁄2 teaspoon salt1⁄2 teaspoon pepper1⁄2 cup shredded cheddar cheese

Nacho chips

[1] In a large skillet over medium heat, cookthe venison, 1⁄2 cup onion and 1⁄2 cup greenpepper in oil until meat is no longer pink;drain. Stir in the next six ingredients; cookand stir until the cheese is melted.

[2] Transfer to a serving dish. Sprinkle withcheddar cheese and remaining onion andgreen pepper. Serve with chips. Yield: 6 cups.

KAREN SMITHMACKINAW, ILLINOIS

This cheesy dip is so yummy that eventhose who don’t enjoy venison willdig right in. Mygrandsons put it in a bowl and eat it with a spoon. I double or triple therecipe when they’recoming over tomake sure I haveenough.

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stuffing-toppedvenison chopsSUE GRONHOLZBEAVER DAM, WISCONSIN

A moist stuffing with apples and raisins is greatwith pork chops, so I decided to try it with veni-son chops, too. These chops are special enoughfor company.

4 venison loin chops (11⁄4 inchesthick)

2 tablespoons vegetable oil1 to 11⁄2 cups beef broth

APPLE STUFFING: 2 cups cubed day-old bread1 cup chopped peeled tart apple

1⁄4 cup sugar1⁄4 cup raisins1⁄4 cup chopped onion1⁄4 cup butter, melted1⁄4 cup hot water1 teaspoon salt

1⁄2 teaspoon pepper1⁄8 teaspoon rubbed sage

taste of home32

1

VENISON CHEESE DIP

Bring to a boil; cook and stir for 2 minutes oruntil thickened.

[3] Discard bay leaf. Spread 1⁄2 cup tomatosauce into a greased 13-in. x 9-in. x 2-in. bak-ing dish; top with four noodles. Layer with 1cup spinach, 1⁄2 cup cottage cheese, half ofwhite sauce, 1 cup mozzarella cheese, half ofvenison and 1⁄2 cup cheddar cheese. Repeatlayers once.

[4] Top with remaining noodles, tomato sauceand mozzarella cheese. Cover; bake at 350° for35 minutes. Uncover; bake 10-15 minuteslonger. Let stand 10 minutes before serving.Yield: 8 servings.

[1] In a skillet, brown chops in oil on bothsides. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; add enough broth to reach topof chops. In a bowl, combine stuffing ingre-dients; mix well. Spoon over chops. Cover andbake at 350° for 30 minutes.

[2] Uncover; bake 20-30 minutes longer or un-til a meat thermometer reads 160°. Yield: 4servings.

spinachvenison lasagna

1⁄4 cup chopped onion2 tablespoons butter2 cans (8 ounces each) tomato

sauce1 teaspoon each Worcestershire

sauce and dried basil1 bay leaf

1⁄4 teaspoon each garlic powder,ground cloves, ground allspiceand dried oregano

WHITE SAUCE: 1 can (4 ounces) mushroom stems

and pieces, drained1⁄4 cup chopped onion1⁄3 cup all-purpose flour2 cups milk

12 lasagna noodles, cooked anddrained

2 packages (10 ounces each) frozenchopped spinach, thawed andsqueezed dry

1 cup (8 ounces) cottage cheese3 cups (12 ounces) shredded

mozzarella cheese2 pounds ground venison, cooked

and drained1 cup (4 ounces) shredded cheddar

cheese

[1] In a large skillet, saute the onion in but-ter until tender. Stir in the tomato sauce, wa-ter, barbecue sauce, Worcestershire sauce,basil, bay leaf, garlic powder, cloves, allspiceand oregano. Bring to a boil. Reduce heat.Cover and simmer for 30 minutes.

[2] Meanwhile, in a saucepan, saute mush-rooms and onion in butter until tender. Stir inflour. Gradually whisk in milk until blended.

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JO MITCHELLMOUNTAIN

VIEW, WYOMING

I often use elk forthis satisfying

lasagna. You canalso make it using

ground beef.


VENISON

SPINACH VENISON LASAGNA

HUNTING & FISHING

Keep in mind when butcher-ing game to always cut acrossthe grain, never with the grain. This will keepthe meat the most tender.

JERRY, WISCONSIN

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venison on caraway rolls

11⁄2 teaspoons active dry yeast3⁄4 cup warm water (110° to 115°)

11⁄2 teaspoons sugar2 tablespoons butter, softened2 tablespoons nonfat dry milk

powder1 egg1 teaspoon salt

21⁄2 to 3 cups all-purpose flour1 egg white1 teaspoon cold water1 tablespoon rye flour

1⁄2 teaspoon coarse salt1⁄2 teaspoon caraway seeds

VENISON BARBECUE: 1 venison roast (3 to 4 pounds)1 cup water

1⁄2 cup ketchup2 tablespoons onion soup mix2 teaspoons prepared horseradish

DIANE BURGEFRIEDHEIM, MISSOURI

When a familyfriend shared hishunting bountywith us, I looked fornew ways to servethe venison. Evenour two childrenasked for seconds.

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1⁄2 teaspoon garlic powder1⁄2 teaspoon dried oregano1⁄2 teaspoon pepper3 teaspoons cornstarch1 tablespoon cold water

[1] In a mixing bowl, dissolve yeast in warmwater. Add sugar; let stand for 5 minutes.Beat in butter, milk powder, egg, salt andenough all-purpose flour to form a soft dough.Turn onto a floured surface; knead untilsmooth and elastic, about 4-6 minutes. Placein a greased bowl, turning once to grease top.Cover and let rise in a warm place until dou-bled, about 40 minutes.

[2] Punch dough down. Turn onto a lightlyfloured surface; divide into 12 pieces. Shapeinto 21⁄2-in. circles. Place 2 in. apart ongreased baking sheets. Cover and let riseuntil doubled, about 20-25 minutes.

[3] Beat egg white and cold water; brush overdough. Combine rye flour, coarse salt and car-away seeds; sprinkle over rolls. Bake at 425°for 9-12 minutes or until golden brown. Re-move from pans to wire racks.

[4] Place the venison roast in a Dutch oven. Ina bowl, combine water, ketchup, soup mix,horseradish and seasonings; pour over roast.Cover and bake at 325° for 2-3 hours or untila meat thermometer reads 160° and meat istender, turning once.

[5] Remove roast; let stand for 10 minutes.Shred meat with two forks; keep warm. Com-bine cornstarch and cold water until smooth;stir into pan drippings until blended. Bringto a boil; cook and stir for 2 minutes or untilthickened. Return meat to the pan; heatthrough. Split rolls. Serve meat and gravy onrolls. Yield: 12 sandwiches.

deep-dish hunter’s pie

11⁄2 pounds potatoes, peeled andcubed

3 garlic cloves, minced1⁄4 cup milk1 tablespoon butter

1⁄4 teaspoon dried rosemary,crushed

1⁄2 teaspoon salt

taste of home34

VENISON ON CARAWAY ROLLS

1

tender. Add venison, broth, thyme and nut-meg. Bring to a boil. Reduce heat; cover andsimmer for 25-30 minutes or until the meatand vegetables are tender.

[3] Combine the flour and water until smooth;stir into skillet. Bring to a boil; cook and stirfor 2 minutes or until thickened. Transfer toa greased 2-qt. baking dish. Spread mashedpotatoes over the top. Bake, uncovered, at350° for 30-40 minutes or until bubbly. Sprin-kle with cheese. Bake 5 minutes longer or un-til cheese is melted. Sprinkle with parsley.Yield: 6 servings.

1⁄8 teaspoon pepperFILLING:

1 cup sliced fresh mushrooms1 cup sliced carrots

1⁄2 cup chopped onion1⁄4 cup chopped green pepper1 tablespoon butter2 cups cubed cooked venison

11⁄2 cups beef broth1⁄4 teaspoon dried thyme1⁄8 teaspoon ground nutmeg3 tablespoons all-purpose flour3 tablespoons cold water

1⁄3 cup shredded cheddar cheese2 tablespoons minced parsley

[1] Cook potatoes in boiling water until ten-der; drain and mash. Add the garlic, milk, but-ter, rosemary, salt and pepper; set aside.

[2] In a large skillet, saute mushrooms, car-rots, onion and green pepper in butter until

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CHRISTINARULIEN

MARYSVILLE,WASHINGTON

My husband, anavid hunter, lovesthe garlic mashedpotato topping onthis well-seasoned venison dish. It’s aspecial way to use

up cooked venison.


VENISON

HUNTING & FISHING

To fix deer cube steak, soakthe steaks in milk for about 10minutes, take them out and coat them with flour.Fry them slowly in butter until golden. Make amushroom gravy and put the gravy and the cubesteaks in a slow cooker for about 4 or 5 hours.It is delicious. ANGELA, WEST VIRGINIA

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DEEP-DISH HUNTER’S PIE


38 rabbit gumbo38 duck breasts with apricot

chutney39 grilled wild turkey breast40 hasenpfeffer40 pheasant in cream sauce41 roast christmas goose41 hearty goose soup42 quail in mushroom gravy42 rabbit fricassee43 jack’s stuffed mushrooms43 jalapeno quail appetizers44 braised rabbit44 italian-style duck44 creamed grouse on toast46 pheasant potpie46 barbecued wild duck47 slow-cooked goose47 rabbit with tarragon sauce48 quail with mushroom sauce48 pheasant stir-fry49 wild duck gumbo50 pheasant and wild rice50 quail with creamy

mushroom sauce51 rice-stuffed squab52 roasted wild turkey52 wild goose with giblet

stuffing53 baked pheasant in gravy54 pheasant with

cranberry sauce54 partridge with wild

rice55 quail with rice56 rabbit breakfast

sausage56 pheasant in

mustard sauce57 wild turkey bake

Young wild ducks havedark, tender meat and

weigh about 31⁄2 to 5.

Wild geese typicallyweigh between

5 and 18 pounds.

Pheasantsare a medium-size

game bird. The female, usually about

3 pounds, has moretender, plump and

juicy meat than themale, which weighs

about 5 pounds.

Quail, knownas partridge in some

regions of America,are typically 3 to 7

ounces.

Wild turkeysare one of North America’s nativebirds. Compared to their domestic

counterparts, wildturkeys are leaner,

less meaty, not as ten-der and have astronger flavor.


GAME BIRDS & SMALL GAME

PHEASANT STIR-FRY, PAGE 48

2

MARIE REINEST. AMANT,LOUISIANA

My husband’s fami-ly has enjoyed thissatisfying gumbofor many years.Bold seasoningsand savory sausageslices enhance themild meat. John doesn’t do muchhunting anymore,but we still enjoythis Cajun dish oncool evenings.

rabbit gumbo1 small onion, chopped1 small green pepper, chopped

1⁄4 cup vegetable oil1 dressed rabbit (about 3 pounds),

cut into pieces1⁄2 pound smoked sausage, halved

and cut into 1⁄4-inch slices1 teaspoon salt

1⁄2 teaspoon dried thyme1⁄4 teaspoon pepper1⁄4 teaspoon cayenne pepper1⁄2 cup sliced okra

Hot cooked rice

[1] In a Dutch oven, saute onion and greenpepper in oil until tender. Add rabbit andenough water to cover. Cover and simmer for11⁄2 to 2 hours or until meat is very tender. Addsausage, salt, thyme, pepper and cayenne.Simmer, uncovered, for 15-20 minutes.

[2] Remove rabbit; cool. Debone and cut intobite-size pieces; return to pan. Stir in okra;bring to a boil. Serve in bowls over rice. Yield:4-6 servings.

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duck breasts withapricot chutneyTASTE OF HOME TEST KITCHEN

When serving this entree as part of a buffet, use achafing dish or slow cooker to keep it warm. Therecipe is for 12 people, so it’s good for special oc-casions. The recipe could also easily be cut in half.

11⁄2 cups orange juice2⁄3 cup sugar2 packages (6 ounces each) dried

apricots, chopped1⁄2 cup dried cherries1⁄2 cup golden raisins

taste of home38

2

RABBIT GUMBO

HUNTING & FISHING

When I have wild turkey, duckor goose breasts, I slice them

fairly thin—about 1⁄4 inch—and coat them with amixture of flour, cornmeal, salt, pepper and redpepper flakes to suit our tastes. I then deep fryor pan fry the slices. The pieces cook quickly andare tender and tasty.

SUZANNE, KENTUCKY

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the duck if desired before slicing. Serve with the orange sauce and chutney. Yield: 12servings.

grilled wild turkey breast

1 bone-in wild turkey breast(about 11⁄2 pounds), split

1 bottle (8 ounces) fat-free honeyDijon salad dressing

[1] Place turkey in a large resealable plasticbag; add salad dressing. Seal bag and turnto coat; refrigerate overnight, turning occa-sionally.

[2] Drain and discard marinade. Grill turkey,covered, over indirect medium heat for 45-55minutes or until juices run clear and a meatthermometer reads 170°. Yield: 2 servings.

2 teaspoons minced fresh gingerroot

3⁄4 teaspoon ground coriander3⁄4 teaspoon ground cumin1⁄4 teaspoon salt1⁄4 teaspoon pepper1⁄8 teaspoon ground cloves2 teaspoons lemon juice

DUCK: 12 duck breasts with skin

(5 ounces each)11⁄2 teaspoons salt

1⁄4 teaspoon pepper2 tablespoons olive oil

ORANGE SAUCE: 1⁄4 teaspoon minced garlic1⁄2 cup Marsala wine1⁄2 teaspoon cornstarch1⁄2 cup orange juice1⁄3 cup chicken broth2 tablespoons grated orange peel3 tablespoons cold butter1 tablespoon minced fresh basil

[1] For chutney, in a saucepan, combine or-ange juice and sugar. Cook and stir over medi-um heat for 3 minutes or until sugar is dis-solved. Add the apricots, cherries, raisins, gin-ger, coriander, cumin, salt, pepper and cloves.Bring to a boil. Reduce heat to low; cook for 10minutes or until apricots are tender. Transferto a bowl; stir in lemon juice. Let stand at roomtemperature for at least 2 hours.

[2] Season both sides of duck with salt andpepper. In a large skillet, saute duck, skin sidedown, in oil until skin is browned; turn andcook for 1 minute. Set aside 1 tablespoon drip-pings. Place duck on a greased rack in a shal-low roasting pan. Bake at 350° for 30-35 min-utes or until juices run clear and a meat ther-mometer reads 180°.

[3] For orange sauce, saute garlic in reserveddrippings for 1 minute. Add wine; bring to aboil. Cook and stir until reduced by half. In abowl, combine the cornstarch, orange juice,broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduceheat; simmer, uncovered, for 5 minutes.

[4] Remove from the heat. Add butter andbasil; whisk until smooth. Remove skin from

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MICHELLEKAASE

TOMBALL,TEXAS

With only two ingredients, this is

definitely the easiest recipe I

have for cookingthe wild turkey

that my husband,Richard, brings

home duringspring hunting

season. The grilledmeat takes on a

wonderful, sweetand smoky flavor.



GRILLED WILD TURKEY BREAST


hasenpfeffer1 large onion, sliced3 cups white vinegar3 cups water1 tablespoon pickling spice2 teaspoons salt

1⁄2 teaspoon pepper2 bay leaves8 whole cloves1 dressed rabbit (21⁄2 pounds),

cut into serving-size pieces1⁄4 cup all-purpose flour2 to 3 tablespoons butter1 cup (about 8 ounces) sour cream

[1] In a large resealable plastic bag, combineonion, vinegar, water and seasonings. Addrabbit pieces; seal bag and refrigerate for 48hours, turning occasionally. Remove meat;

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strain and reserve marinade. Dry meat well;coat lightly with flour.

[2] In a skillet, brown meat in butter. Gradu-ally add 2 to 21⁄2 cups reserved marinade.Cover and bring to a boil. Reduce heat andsimmer until tender, about 30 minutes. Re-move meat to a warm platter. Add sour creamto pan juices; stir just until heated through.Spoon over the meat and serve immediately.Yield: 6 servings.

pheasant in cream sauceJULIE ANDERSONWAUSAU, WISCONSIN

A savory sauce with garlic and tarragon is a satis-fying treatment for baked pheasant. This recipe always brings compliments.

1 pheasant or broiler-fryer chicken(2 to 3 pounds), cut up

taste of home40

MARY CALENDINEHIDDENITE,NORTH CAROLINA

My husband is anavid hunter. Almost55 years ago, hisaunt gave us thisrecipe. The tender,flavorful meat combined with thesour cream andseasonings makes awonderful dish.

HASENPFEFFER

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1 can (103⁄4 ounces) condensedcream of mushroom soup, undiluted

1 can (4 ounces) sliced mushrooms,drained

1⁄2 cup apple cider1⁄3 cup chopped onion4 teaspoons Worcestershire sauce

1⁄2 teaspoon salt1 garlic clove, minced

1⁄4 teaspoon dried tarragonPaprika

[1] Place pheasant in an ungreased 11-in. x7-in. x 2-in. baking dish. Combine the nexteight ingredients; pour over pheasant. Sprin-kle generously with paprika.

[2] Bake, uncovered, at 325° for 11⁄2 hours oruntil a meat thermometer reads 180°, bastingoccasionally. Sprinkle again with paprika be-fore serving. Yield: 3-4 servings.

roast christmas gooseROSEMARIE FORCUMWHITE STONE, VIRGINIA

I have such fond childhood memories of Christmasdinner and my mother serving a golden brownChristmas goose. To flavor the meat, Mom stuffedthe bird with peeled and quartered fruit that’s dis-carded after baking.

1 goose (10 to 12 pounds)Salt and pepper

1 medium apple, peeled and quartered

1 medium navel orange, peeledand quartered

1 medium lemon, peeled and quartered

1 cup hot water

[1] Sprinkle the goose cavity with salt andpepper. Place the apple, orange and lemonin the cavity. Place goose breast side up on arack in a large shallow roasting pan. Prickskin well with a fork. Pour water into pan.

[2] Bake, uncovered, at 350° for 21⁄4 to 3 hoursor until a meat thermometer reads 185°. Ifnecessary, drain fat from pan as it accumu-lates. Cover goose with foil and let stand for

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LORETTA FENRICH

BARNEY LAKE,WASHINGTON

After my son wentgoose hunting, I

was happy to cookwhat he brought

home. So I got ingredients

together and cameup with this

chunky soup. It’schock-full of pasta

and vegetables.



HEARTY GOOSE SOUP

20 minutes before carving. Discard fruit.Yield: 8 servings.

hearty goose soup21⁄4 cups cubed uncooked goose

1 pound red potatoes, cubed1 large onion, chopped1 each medium green, sweet

yellow and red pepper, chopped2 medium carrots, cut into 1⁄2-inch

slices1 cup water3 garlic cloves, minced2 teaspoons dried basil

Salt and pepper to taste 1 can (15 ounces) tomato sauce1 can (141⁄2 ounces) Italian stewed

tomatoes2 cups uncooked elbow macaroni

[1] In a 5-qt. slow cooker, combine goose, po-tatoes, onion, peppers, carrots, water, garlic,basil, salt and pepper. Cover and cook on highfor 4 hours or until meat juices run clear andvegetables are tender.

[2] Stir in tomato sauce and tomatoes; cook 1hour longer. Just before serving, cook maca-roni according to package directions; drain.Stir into the soup. Yield: 13 servings (about3 quarts).


JEAN WILLIAMSHURTSBORO, ALABAMA

We live in an areawith many South-ern plantations,and quail are abundant. I cookthis tasty dish withrich mushroomgravy often whenmy two boys arehome. They think it makes a greatmeal.

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rabbit fricasseeAUDREY THIBODEAUMESA, ARIZONA

I prefer rabbit cooked this way—moist and tasty,smothered in a tangy lemon sauce that’s also a bitpeppery.

1 dressed rabbit (about 3 pounds),cut into pieces

1⁄2 cup vegetable oil2 tablespoons all-purpose flour1 tablespoon butter, melted1 teaspoon lemon juice

1⁄2 to 1 teaspoon hot pepper sauce1⁄2 teaspoon celery salt

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taste of home42

QUAIL IN MUSHROOM GRAVY

HUNTING & FISHING

We like to take 2-inch chunksof marinated wild turkey, duck

or goose breast and wrap them in bacon withslices of jalapeno pepper and grill them. I finishthem with my favorite BBQ sauce just before theycome off the grill. This is also a favorite method fordoves. SUZANNE, KENTUCKY

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quail in mushroom gravy

3⁄4 cup all-purpose flour, divided1 teaspoon salt

1⁄2 teaspoon pepper6 quail (1⁄3 to 1⁄2 pound each)

1⁄2 cup butter1⁄2 pound fresh mushrooms, sliced2 cups chicken broth2 teaspoons minced fresh thyme

or 3⁄4 teaspoon dried thymeHot cooked wide egg noodles, optional

[1] Combine 1⁄2 cup flour, salt and pepper;coat each quail. Melt butter in skillet; brownthe quail. Transfer to an ungreased 21⁄2-qt.baking dish. In the pan drippings, saute themushrooms until tender. Add remaining flourand stir to make a smooth paste. Add brothand thyme, stirring constantly. Bring to a boil;boil for 1 minute or until thickened. Pourover the quail.

[2] Cover and bake at 350° for 40-50 minutesor until tender and juices run clear. Serve overnoodles if desired. Yield: 6 servings.

Editor’s Note: When cutting or seeding hotpeppers, use rubber or plastic gloves to pro-tect your hands. Avoid touching your face.

jalapeno quail appetizers

2 large jalapeno peppers, halvedlengthwise and seeded

12 boneless quail breasts (about 1 pound)

12 bacon strips1 bottle (16 ounces) Italian salad

dressing

[1] Cut each jalapeno half into three longstrips. Place a strip widthwise in the center ofeach quail breast; roll up from a short side.Wrap each with a bacon strip and secure withtoothpicks. Place in a large resealable plasticbag. Add salad dressing; seal bag and turn tocoat. Refrigerate for 8 hours or overnight.

[2] Drain and discard marinade. Grill appe-tizers, covered, over indirect medium heat for16-20 minutes or until quail juices run clearand bacon is crisp, turning occasionally. Yield:1 dozen.


1⁄2 teaspoon salt1⁄4 teaspoon pepper1 egg1 cup evaporated milk

[1] In a skillet, brown rabbit in oil; drain.Cover rabbit with boiling water; cover andsimmer for 30-40 minutes or until tender. Re-move meat and keep warm. Bring cooking liq-uid to a boil; boil, uncovered, until reducedto 2 cups.

[2] In a bowl, combine flour and butter untilsmooth; gradually add a small amount ofcooking liquid. Return to skillet. Whisk in re-maining liquid. Add lemon juice, hot peppersauce, celery salt, salt and pepper. Bring to aboil, stirring constantly; cook and stir for 2minutes.

[3] Reduce heat. Combine the egg and milkand gradually whisk into the sauce. Cook for1 minute or until thickened and mixturereaches 160°. Pour sauce over the top of therabbit. Yield: 4 servings.

jack’s stuffed mushroomsJACK HUNTERHARLINGEN, TEXAS

Since my son loves stuffed mushrooms, we cameup with this wild-game appetizer. We enjoy it be-fore the big meal is served.

12 large fresh mushrooms3 to 4 whole dove or quail, cooked

and deboned1 cup (4 ounces) shredded cheddar

cheese1 serrano or jalapeno pepper,

seededSalt and pepper to taste

2 bacon strips, cooked and crumbled

[1] Remove stems from mushrooms; set capsaside. (Discard stems or save for another use.)In a food processor, combine the dove,cheese, serrano, salt and pepper. Cover andpulse until finely chopped.

[2] Stuff mushroom caps with meat mixture.Sprinkle with bacon. Place on a baking sheet.Bake at 400° for 10-15 minutes or until cheeseis melted. Yield: 1 dozen.

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DIANA JOHNSTONKINGSTON,

OKLAHOMA

My husband quail-hunts every

season, and thisrecipe has becomeour favorite way toserve the birds. The

bacon keeps themeat from drying

out, and thejalapeno lends

a little zip. I sometimes serve

these cute bundlesas a main dish.



JALAPENO QUAIL APPETIZERS


braised rabbit1 dressed rabbit (21⁄2 pounds), cut

into serving-size pieces1⁄4 cup olive oil1 large onion, halved and thinly

sliced4 garlic cloves, minced2 cups chicken broth

11⁄2 teaspoons dried thyme1⁄4 teaspoon pepper1 bay leaf

1⁄4 cup all-purpose flour1⁄4 cup lemon juice5 tablespoons cold water

[1] In a large skillet over medium heat, cookrabbit in oil until lightly browned; remove andkeep warm. In the same skillet, saute onionand garlic until tender. Stir in the broth,thyme, pepper and bay leaf. Return rabbit topan. Bring to a boil. Reduce heat; cover andsimmer for 30-45 minutes or until meat is ten-der and a meat thermometer reads 160°.

[2] Remove rabbit to a serving platter. Discardbay leaf. Combine the flour, lemon juice andwater until smooth; stir into pan juices. Bringto a boil; cook and stir for 2 minutes or untilthickened. Serve with rabbit. Yield: 4 servings.

DAWN BRYANTNORTH PLATTE,NEBRASKA

My husband and Ido a lot of huntingand eat more wildgame than domes-tic meat. I came upwith this recipe forwild rabbit, and the meat cooks up tender and tangywith a fresh, lightsauce. I like toserve it with bakedpotatoes andsteamed broccoli.

italian-style duckEDNA WATTSARLEY, ALABAMA

Tender duck breasts are smothered in thick tomatosauce and melted mozzarella and cheddar cheeses.With pasta on the side, this attractive entree is special enough to serve when company comes.

1 small onion, chopped1 cup sliced fresh mushrooms6 tablespoons butter, divided1 can (29 ounces) tomato sauce

1⁄2 cup grated Parmesan cheese1⁄2 cup minced fresh parsley,

divided1 envelope spaghetti sauce mix

1⁄2 cup all-purpose flour11⁄2 teaspoons onion salt11⁄2 teaspoons garlic salt

8 boneless skinless duck breasthalves

1⁄2 cup shredded part-skim mozzarella cheese

1⁄2 cup shredded cheddar cheeseHot cooked pasta

[1] In a saucepan, saute onion and mush-rooms in 2 tablespoons butter until tender.Stir in the tomato sauce, Parmesan cheese, 1⁄4cup parsley and spaghetti sauce mix. Bring toa boil. Reduce heat; cover and simmer for 15minutes, stirring occasionally.

[2] In a shallow dish, combine the flour, onionsalt and garlic salt; coat duck pieces. In alarge skillet, brown duck on both sides in re-maining butter. Place in an ungreased 13-in.x 9-in. x 2-in. baking dish. Top with tomatomixture; sprinkle with cheeses.

[3] Bake, uncovered, at 375° for 28-32 minutesor until a meat thermometer reads 180°.Sprinkle with remaining parsley. Serve withpasta. Yield: 8 servings.

creamed grouse on toast

2 quarts water1 bay leaf4 grouse or squab (3⁄4 to 1 pound

each)

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2

BRAISED RABBIT

flour. Stir in broth, lemon juice, salt and pep-per; bring to a boil. Cook and stir for 2 minutes.

[3] Add grouse and heat through. Add creamand parsley; mix well. Heat through. Serveover toast or rice; garnish with parsley if de-sired. Yield: 4 servings.

1⁄2 cup chopped onion1⁄2 cup sliced fresh mushrooms2 tablespoons butter2 tablespoons all-purpose flour1 cup chicken broth2 tablespoons lemon juice

1⁄2 teaspoon salt1⁄8 teaspoon pepper1⁄4 cup heavy whipping cream2 tablespoons minced fresh

parsleyToast or hot cooked rice Chopped fresh parsley, optional

[1] In a Dutch oven, bring water, bay leafand grouse to a boil. Reduce heat; cover andsimmer until meat is tender. Remove grouse;cool. Debone and cut into pieces. Strain broth;set aside.

[2] In a skillet over medium heat, saute onionand mushrooms in butter until tender. Add

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PHILAN WELSHSPENCER,

WISCONSIN

A strong-tastinggame bird like

grouse is so tempting made

this way. Thelemon juice gives

the savory sauce arefreshing spark.

This versatile maindish is just as good

prepared withchicken or turkey.



CREAMED GROUSE ON TOAST

HUNTING & FISHING

I think game birds are bestwhen boned, the meat cut into strips, lightly coated in flour and crushedcrackers, and then gently fried. Remember thatthey have very little fat and won’t necessarilyhold up to traditional methods of preparingpoultry. KELLY, MISSOURI

tip


pheasant potpie2 pheasants (21⁄2 pounds each)4 cups water1 medium onion, quartered1 garlic clove, minced2 tablespoons lemon juice

11⁄4 teaspoons salt1⁄2 teaspoon pepper1⁄4 teaspoon Worcestershire sauce1⁄8 teaspoon ground nutmeg3⁄4 cup all-purpose flour1 jar (16 ounces) whole onions,

drained1 package (10 ounces) frozen peas

11⁄2 cups sliced carrots1 jar (2 ounces) sliced pimientos,

drained1⁄4 cup minced fresh parsley

Pastry for single-crust pie

[1] In a large saucepan or Dutch oven, placepheasants, water, quartered onion, celery andgarlic; bring to a boil. Reduce heat; coverand simmer for 1 hour or until tender. Removemeat from bones and set aside.

[2] Strain broth, discarding vegetables. Mea-sure 31⁄2 cups broth and place in saucepan.

TAWNYA COYNEHARRISBURG,PENNSYLVANIA

A hearty meal in itself, this savory pie features delicious pheasant.Here in centralPennsylvania, thatgame bird isn’t asplentiful as in timespast, and so thisdish is a real treat. I make it for specialoccasions.

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Add lemon juice, salt, pepper, Worcestershiresauce and nutmeg. Remove 1⁄2 cup and stirin flour. Bring broth in saucepan to a boil. Addflour mixture; boil 1 minute or until thickenedand bubbly.

[3] Add the whole onions, peas, carrots,pimientos, parsley and pheasant; mix well.Spoon into a 21⁄2-qt. baking dish. Roll pastryto fit dish; place over meat mixture and sealedges to dish. Cut small steam vents in crust.Bake at 425° for 35-40 minutes or until bubblyand golden. Yield: 6 servings.

barbecued wild duckGLORIA WEDOSLAYTON, MINNESOTA

Our three grown sons still request this finger-licking dish each fall. Basting with the homemadebarbecue sauce keeps the poultry nice and moist.

2 wild ducks (1 pound each), split in half

1⁄4 cup butter1⁄2 cup ketchup1⁄2 cup chopped onion1 garlic clove, minced5 teaspoons lemon juice1 tablespoon brown sugar1 tablespoon Worcestershire sauce1 teaspoon salt

1⁄2 teaspoon hot pepper sauce

[1] Place ducks in a 13-in. x 9-in. x 2-in. bakingdish. Cover and bake at 350° for 13⁄4 to 2 hoursuntil a meat thermometer reads 180° andmeat is tender.

[2] Meanwhile, combine the remaining in-gredients in a saucepan; bring to a boil. Re-duce heat; cover and simmer for 5 minutes.Baste ducks with sauce during the last 30minutes of baking time. Yield: 4 servings.

taste of home46

PHEASANT POTPIE

HUNTING & FISHING

To prepare game meat for thefreezer, I vacuum seal it. My hus-

band is a meat cutter and that is what we do. Themeat does not get any freezer burn at all.

ANGELA, WEST VIRGINIA

tip

2

1⁄4 cup butter1⁄4 cup vegetable oil2 cups chicken broth

[1] In a large resealable plastic bag, combineflour, tarragon, salt and pepper. Add the rab-bit pieces, one at a time, and shake well.

[2] In a large skillet, melt butter; add oil. Sautethe rabbit pieces, a few at a time, untilbrowned. Add broth; cover and simmer for 50-60 minutes or until tender. Thicken the panjuices if desired. Yield: 8 servings.

slow-cooked gooseEDNA YLIOJALUCKY LAKE, SASKATCHEWAN

My husband, Willard, and I own a hunting lodgeand host about 16 hunters a week at our camp. Theslow cooker makes easy work of fixing this flavor-ful goose dish, which is a favorite of our guests. Therecipe makes lots of savory gravy to serve overmashed potatoes.

1⁄2 cup soy sauce4 teaspoons vegetable oil4 teaspoons lemon juice2 teaspoons Worcestershire sauce1 teaspoon garlic powder2 pounds cubed goose breast

3⁄4 to 1 cup all-purpose flour1⁄4 cup butter1 can (103⁄4 ounces) condensed

golden mushroom soup, undiluted

11⁄3 cups water1 envelope onion soup mix

Hot cooked mashed potatoes, noodlesor rice

[1] In a large resealable plastic bag, combinethe soy sauce, oil, lemon juice, Worcestershiresauce and garlic powder; add goose. Seal bagand turn to coat. Refrigerate for 4 hours orovernight.

[2] Drain and discard marinade. Place flour inanother large resealable plastic bag; addgoose in batches and shake to coat. In a largeskillet over medium heat, melt butter. Browngoose on all sides. Transfer to a slow cooker.

[3] Add soup, water and soup mix. Coverand cook on high for 4-5 hours or until meat istender. Serve over potatoes, noodles or rice.Yield: 4 servings.

rabbit with tarragon sauce

1⁄2 cup all-purpose flour2 teaspoons dried tarragon

11⁄2 teaspoons salt1 teaspoon pepper2 rabbits (2 to 21⁄2 pounds each),

cut up

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YVONNEKESSLER

PANGMAN,SASKATCHEWAN

Golden rabbitpieces drizzled with

a savory gravymake this a satisfy-

ing, stick-to-your-ribs main dish. One

of my favoriteherbs, tarragon,provides subtle

flavor that goes sowell with rabbit.



RABBIT WITH TARRAGON SAUCE


quail with mushroom sauce

2 tablespoons lemon juice6 whole quail (5 to 6 ounces each)

1⁄8 teaspoon pepper2 tablespoons vegetable oil2 tablespoons butter3 tablespoons all-purpose flour1 tablespoon minced fresh parsley1 teaspoon dried minced onion2 cups chicken broth1 jar (41⁄2 ounces) sliced

mushrooms, drained1⁄4 cup water1⁄8 teaspoon hot pepper sauce

Hot cooked rice

[1] Drizzle lemon juice over quail; sprinklewith pepper. In a large skillet, brown quail inoil and butter, turning frequently; remove andset aside.

CHRIS SENDELBACHHENRY, ILLINOIS

Succulent quail witha snappy saucemakes an impressive entree.This dish tasteswonderful over riceor toast points.Sometimes I’ll usecinnamon toast toadd delicate flavor.

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[2] Stir flour, parsley and onion into the drip-pings until blended. Gradually stir in broth,mushrooms, water and hot pepper sauce.Bring to a boil. Reduce heat; return quail topan. Cover and simmer for 20-30 minutes oruntil meat is tender. Serve with rice. Yield: 6servings.

pheasant stir-fry(PICTURED ON PAGE 37)DARLENE KENNINGHUTCHINSON, MINNESOTA

I learned creative ways to prepare game whilecooking for hunters at a lodge in Alaska, wheremy husband was a guide. Everyone enjoyed this savory stir-fry. It looks as good as it tastes.

2 tablespoons soy sauce2 tablespoons cornstarch1 tablespoon minced fresh

gingerroot or 3⁄4 teaspoon ground ginger

1 tablespoon chicken bouillongranules

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2

QUAIL WITH MUSHROOM SAUCE

[1] In a Dutch oven over medium heat, brownduck in batches in oil. Remove and set aside.Discard all but 2⁄3 cup drippings. Add flour todrippings; cook and stir over medium heat until brown, about 12-14 minutes. Add sau-sage, onion, green pepper, celery, parsley andgarlic. Cook for 10 minutes, stirring occa-sionally. Add next eight ingredients; mix well.

[2] Add duck; bring to a boil. Reduce heat;cover and simmer 60-75 minutes or until duckis tender. Remove duck. Cool. Debone and cutinto chunks; return to pan. Simmer 5-10 min-utes or until heated through. Remove the bayleaves. Serve with rice. Yield: 16 servings (4 quarts).

11⁄3 cups water1 boneless skinless pheasant

breast (about 3⁄4 pound), cut into strips

2 tablespoons vegetable oil, divided

1 cup broccoli florets1 cup each julienned carrots,

celery and onion1 cup frozen snow peas

Hot cooked white or wild rice

[1] In a small bowl, combine the soy sauce,cornstarch, ginger and bouillon. Add water;set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon ofoil until no longer pink, about 3-4 minutes. Re-move and keep warm.

[2] Add remaining oil to pan. Stir-fry broccoliand carrots for 2 minutes. Add celery, onionand peas; stir-fry until the vegetables arecrisp-tender, about 4-5 minutes.

[3] Stir soy sauce mixture and add to theskillet; bring to a boil. Cook and stir for 2minutes. Return meat to pan and heatthrough. Serve over rice. Yield: 4 servings.

wild duck gumbo2 wild ducks, cut up

1⁄2 cup vegetable oil2⁄3 cup all-purpose flour1 pound smoked sausage, sliced2 cups chopped onion

11⁄2 cups chopped green pepper11⁄2 cups sliced celery


1 tablespoon minced garlic1 can (141⁄2 ounces) stewed

tomatoes2 bay leaves2 tablespoons Worcestershire

sauce11⁄2 teaspoons pepper

1 teaspoon salt1 teaspoon dried thyme

1⁄4 teaspoon cayenne pepper2 quarts water

Hot cooked rice

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DORIS HEATHBRYSON CITY,

NORTH CAROLINA

Our family andfriends just love

this delightful, richgumbo—it’s such

a unique way toserve this wild

bird. We like thatthe meat is tender

but not greasy.With all the

wonderful spices,this gumbo is a

flavorful main dish.



WILD DUCK GUMBO

HUNTING & FISHING

To grill small-game birdbreasts, like dove, marinatethem in a mixture that’s half water and half wine,lemon juice or vinegar for at least 20 minutes.Drain the meat and sprinkle with Cajun season-ing. Wrap each breast in a half-piece of bacon secured with toothpicks and grill.

BECKY, GEORGIA

tip


pheasant and wild rice

1 can (103⁄4 ounces) condensedcream of mushroom soup, undiluted

2 soup cans water3⁄4 cup chopped onion

21⁄2 teaspoons dried parsley flakes2 teaspoons dried oregano2 teaspoons garlic powder2 teaspoons salt

11⁄2 teaspoons paprika1 teaspoon pepper6 bacon strips, cut up1 oven cooking bag2 cups uncooked wild rice

1⁄2 pound fresh mushrooms, sliced1 large pheasant, halved or 2 small

pheasants (about 4 pounds)

[1] In a saucepan, combine first nine ingredi-ents; bring to a boil. Meanwhile, place baconin an oven cooking bag. Sprinkle rice and

DEB MCCOICHILLSBORO, WISCONSIN

Everyone in myfamily hunts, so wehave an abundanceof game. This recipealso works wellwith wild turkey orgrouse and evenwith chicken if youprefer. I love tomake this dish onspecial occasionsand for guests.

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mushrooms over bacon. Add pheasant. Poursoup mixture into bag. Seal and slit accordingto package directions.

[2] Bake at 325° for 2 to 21⁄2 hours or until ameat thermometer reads 180°. Let the pheas-ant stand for 10 minutes before carving. Yield:6-8 servings.

quail with creamy mushroom sauceJOELANN SYGOGAYLORD, MICHIGAN

This golden quail is so moist and tender. The richcream sauce, dotted with onions and mushrooms,complements the bird nicely.

2 cups sliced fresh mushrooms1 small onion, sliced4 tablespoons butter, divided1 pound boneless quail breast or

boneless skinless chicken breasthalves

1 package (3 ounces) cream cheese,softened

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PHEASANT AND WILD RICE

2

1⁄3 to 1⁄2 cup raisins6 tablespoons orange juice

concentrate, divided1 tablespoon minced fresh parsley

11⁄2 teaspoons salt, divided3⁄4 teaspoon dried marjoram6 dressed squab (about 1 pound

each)3⁄4 cup vegetable oil

[1] In a skillet, saute celery and onion in but-ter until tender. Add rice, mushrooms, raisins,3 tablespoons orange juice concentrate, pars-ley, 3⁄4 teaspoon salt and marjoram. Sprinklecavities of squab lightly with remaining salt;stuff with rice mixture.

[2] Place on a rack in a roasting pan. Combineoil and remaining orange juice concentrate;brush over squab. Bake, uncovered, at 375° for1 hour or until meat juices run clear and a meatthermometer inserted into the stuffing reads165°, basting frequently. Yield: 6 servings.

1⁄4 to 1⁄2 cup milk1⁄2 cup dry bread crumbs, toasted

[1] In a skillet, saute mushrooms and onionin 2 tablespoons butter. Remove and setaside. In the same skillet, melt remaining but-ter; saute quail over medium heat for 8 min-utes on each side.

[2] Meanwhile, in a small saucepan, heatand stir cream cheese and milk over low heatuntil smooth. Stir in sauteed mushrooms andonion. Sprinkle bread crumbs over both sidesof quail; serve with mushroom sauce. Yield: 4servings.

rice-stuffed squab1 cup chopped celery

1⁄2 cup chopped onion3 tablespoons butter

11⁄2 cups cooked rice11⁄2 cups chopped fresh mushrooms

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PEGGY LECZABRANFORD,

CONNECTICUT

For company orfamily, you’ll beproud to serve

these golden gamebirds. The rich-

tasting dark meatgoes well with the

savory rice stuffing,which includes

onion, celery, fresh mushrooms

and sweet raisins.


RICE-STUFFED SQUAB



roasted wild turkey1 wild turkey (10 to 15 pounds)2 large apples, quartered6 to 8 medium red potatoes,

quartered2 pounds baby carrots2 medium onions, sliced2 cups water

11⁄2 teaspoons seasoned salt1 teaspoon salt1 teaspoon pepper

1⁄2 cup maple syrup1⁄4 cup French salad dressing1⁄4 cup barbecue sauce2 tablespoons ketchup2 tablespoons steak sauce1 tablespoon lemon juice

[1] Place turkey on a rack in a roasting pan;place apples in turkey cavity. Place potatoes,

TAMMY ROSEGARNAVILLO,IOWA

Since we have avidhunters in our family, I will quiteoften preparegame. Once it’sstuffed with apples and topped with a unique combination ofsauces, this wildbird requires nobasting and cooksup well.

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ROASTED WILD TURKEY

2carrots and onions around turkey. Pour wa-ter over vegetables. Combine seasoned salt,salt and pepper; rub over turkey. Combine re-maining ingredients; brush over the turkey.

[2] Cover and bake at 325° for 31⁄2 hours or un-til a meat thermometer reads 180°, basting ifdesired. Turkey may be uncovered for the last30 minutes for additional browning if desired.Yield: 10-12 servings.

wild goose withgiblet stuffingLOUISE LAGINESSEAST JORDAN, MICHIGAN

This recipe is one of our favorite ways to preparegoose, and it’s especially nice for the holidays. Myhusband does a lot of hunting, so I’m always look-ing for new ways to fix game.

1 dressed wild goose (6 to 8 pounds) Lemon wedges Salt

bird, add 1 cup of water to pan and cover forthe last hour of baking. Yield: 6-8 servings.

baked pheasantin gravy

1⁄2 cup all-purpose flour1⁄2 cup packed brown sugar6 pheasant or grouse breast halves3 tablespoons butter1 can (103⁄4 ounces) condensed

cream of celery soup, undiluted1 to 11⁄3 cups water1 cup chicken broth1 can (2.8 ounces) french-fried

onionsMashed potatoes or hot cooked rice

[1] In a large resealable plastic bag, combineflour and brown sugar; add pheasant pieces,one at time, and shake to coat. In a largeskillet over medium heat, brown pheasant onboth sides in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

[2] Combine soup, water and broth untilblended; pour over pheasant. Bake, uncov-ered, at 350° for 40 minutes. Sprinkle withonions. Bake 5-10 minutes longer or untiljuices run clear. Serve with potatoes or rice.Yield: 6 servings.

STUFFING: Goose giblets

2 cups water10 cups crumbled corn bread2 large Granny Smith apples,

chopped1 large onion, chopped

1⁄3 cup minced fresh parsley1 to 2 tablespoons rubbed sage1 teaspoon salt

1⁄4 teaspoon pepper1⁄4 teaspoon garlic powder

Butter, softened

[1] Rub inside goose cavity with lemon andsalt; set aside. In a saucepan, cook giblets inwater until tender, about 20-30 minutes. Re-move giblets with a slotted spoon and reserveliquid. Chop giblets and place in a large bowlwith the corn bread, apples, onion, parsley,sage, salt, pepper and garlic powder. Addenough of the reserved cooking liquid tomake a moist stuffing; toss gently.

[2] Stuff the body and neck cavity; truss open-ings. Place goose, breast side up, on a rackin a shallow roasting pan. Spread with soft-ened butter. Bake, uncovered, at 325° for 25minutes per pound or until tender and a meatthermometer reads 180°. If goose is an older

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LOU BISHOPPHILLIPS,

WISCONSIN

Pheasant is moist,tender and flavorful

prepared this way.



BAKED PHEASANT IN GRAVY


pheasant with cranberry sauce

1 pheasant (2 to 3 pounds)1⁄4 teaspoon salt, divided1⁄4 teaspoon pepper, divided2 tablespoons butter, melted1 package (12 ounces) fresh or

frozen cranberries, thawed1 cup sugar1 cup orange juice

1⁄2 teaspoon ground cinnamon2 tablespoons grated orange peel

[1] Sprinkle cavity of pheasant with 1⁄8 tea-spoon salt and 1⁄8 teaspoon pepper. Placepheasant on a rack in shallow roasting pan.Brush with butter; sprinkle with remainingsalt and pepper.

SHARONSHAMOSHROCKVILLE CENTER, NEW YORK

My Uncle Stanley, an avid hunter and fisherman, encouraged me totry game cooking,and this recipe isone of my successes.The tangy orange-cranberry sauce thatcomplements thetender meat makesit ideal for the holidays.

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[2] Cover and bake at 325° for 45 minutes. Un-cover; bake 40-60 minutes longer or until ameat thermometer reads 180°, basting withpan juices frequently.

[3] Meanwhile, in a large saucepan, combinethe cranberries, sugar, orange juice and cinna-mon. Cook over medium heat for 10-12 min-utes or until the berries begin to pop, stirringfrequently. Stir in the orange peel. Simmer 5minutes longer. Cover pheasant with foil andlet stand for 10 minutes before carving. Servepheasant with sauce. Yield: 3 servings.

partridge with wild riceGARY MILLERRIGGINS, IDAHO

I’m happy to share this flavorful game bird recipefeaturing tender partridge on a bed of well-seasoned wild rice. You can use whatever type ofbird you have in your area.

1 package (6.7 ounces) mushroom-flavored brown and wild ricemix

1⁄4 cup all-purpose flour2 partridge game birds (14 ounces

each), split lengthwise2 tablespoons vegetable oil1 cup milk


[1] Prepare rice according to package direc-tions. Place flour in a large resealable plasticbag; add game birds and shake to coat. In alarge skillet, cook birds in oil until browned;remove. Add milk and pepper to skillet; cookand stir until heated through.

[2] Place the rice in a greased 9-in. squarebaking dish. Top with game birds and milkmixture. Bake, uncovered, at 350° for 40-50minutes or until a meat thermometer reads180° and meat is tender. Yield: 2 servings.

taste of home54

PHEASANT WITH CRANBERRY SAUCE

2

HUNTING & FISHING

For moist wild turkey, lay somestrips of bacon over the breast

meat and cook in an oven bag.N. MCCULLOUGH, PENNSYLVANIA

tip

[1] In a large skillet over medium heat, cookbacon until partially done. Remove bacon;drain, reserving 2 tablespoons drippings.Brown quail in drippings. Remove and keepwarm.

[2] Saute carrots, onions and parsley in drip-pings until tender. Add broth, rice, salt andlemon-pepper; bring to a boil. Place quail overrice; place one bacon strip on each. Reduceheat; cover and simmer for 25-30 minutes oruntil the rice is tender and quail is cooked.Yield: 4 servings.

quail with rice4 bacon strips, halved8 quail (about 2 pounds)1 cup shredded carrots

1⁄2 cup sliced green onions1⁄2 cup minced fresh parsley

21⁄2 cups chicken broth1 cup uncooked long grain rice

1⁄2 teaspoon salt1⁄4 teaspoon lemon-pepper

seasoning

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LENORA PICOLETDWIGHT,KANSAS

Quail is a family favorite every fall

when my husbandgoes hunting. It’s aspecial meal, usingonly one skillet, sothere’s hardly any

cleanup or fuss.


GAME BIRDS & SMALL GAMEQUAIL WITH RICE


rabbit breakfastsausage

1 dressed and boned rabbit (6 pounds), cut up

2 teaspoons salt11⁄2 teaspoons rubbed sage11⁄4 teaspoons white pepper

3⁄4 teaspoon ground nutmeg1⁄2 teaspoon ground cinnamon1 cup finely chopped peeled tart

apple2 tablespoons vegetable oil

[1] In a bowl, combine the first six ingredi-ents; mix well. Cover and refrigerate over-night.

[2] In a meat grinder or food processor,process the mixture in small batches untilcoarsely ground. Stir in apple. Shape into 16patties, 3 in. each.

[3] Heat oil in a skillet; cook patties over medi-um heat for 5 minutes on each side or untilsausage is browned and inside is no longerpink. Yield: 8 servings.

CAROLHEUSCHKELWINSTED, CONNECTICUT

As a palate-pleasing alternativeto traditional pork sausage, my husband and I created thislower-fat version.It’s moist, flavorful and delicious. Weespecially enjoyit for breakfastor brunch.

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pheasant in mustard sauceJOAN MIHALKOELKTON, SOUTH DAKOTA

Until I met my husband, an avid hunter, I’d nevercooked or eaten pheasant. I tried several differentrecipes before creating this one using our favoriteingredients.

2 boneless skinless pheasantbreast halves

1⁄4 teaspoon salt1⁄8 teaspoon pepper1 tablespoon vegetable oil1 tablespoon butter

1⁄4 cup chopped onion1 garlic clove, minced

1⁄2 cup chicken broth2 tablespoons lemon juice3 tablespoons Dijon mustard

3⁄4 teaspoon dried marjoramHot cooked rice

taste of home56

2

RABBIT BREAKFAST SAUSAGE

[1] Sprinkle pheasant with salt and pepper. Ina skillet over medium heat, brown pheasant inoil and butter on both sides, about 6-8 minutes.

[2] Combine onion, garlic, broth, lemon juice,mustard and marjoram; add to skillet. Bring toa boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices runclear. Serve over rice. Yield: 2 servings.

wild turkey bake1 package (6 ounces) long grain

and wild rice mix1 teaspoon chicken bouillon

granules1 cup hot water

31⁄2 cups cubed fully cooked wildturkey

11⁄2 cups chopped celery1 can (103⁄4 ounces) condensed

cream of mushrooms soup, undiluted

1 can (8 ounces) sliced water chestnuts, drained

1 jar (6 ounces) sliced mushrooms,drained

1⁄2 cup chopped onion1⁄4 cup soy sauce1 cup soft bread crumbs2 tablespoons butter, melted

[1] Prepare rice according to package direc-tions; place in a large bowl. Dissolve bouillonin hot water; add to rice. Stir in the turkey, cel-ery, soup, water chestnuts, mushrooms,onion and soy sauce.

[2] Transfer to a greased 3-qt. baking dish.Toss bread crumbs and butter; sprinkle overthe top. Bake, uncovered, at 350° for 55-60minutes or until heated through. Yield: 8servings.

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MARGARET HILLROANOKE, VIRGINIA

Wild rice, turkeyand vegetables are

combined in a savory sauce and

topped with goldencrumbs in this

hearty dish. Cookedwild turkey can bea little dry, but notwhen it’s prepared

this way. I neverhave leftovers.



WILD TURKEY BAKE

Get Fit for Turkey HuntingUnlike deer or duck hunting, where a huntergenerally spends hours sitting still in a tree-stand or blind, turkey hunting requires a gooddeal of walking. Most turkey hunts requirethe hunter to walk moderate to long dis-tances while scouting or trying to locatebirds.

This can also require traveling up anddown hills, around trees, over logs and tra-versing creeks. The hunter may be in for a for-midable workout.

If you have a generally sedentary lifestyle,a few months, or even weeks, of exercise be-fore the season starts could help decrease therisk of health problems in the woods and helpyou meet the physical challenges of the hunt.

Other things to remember are to rest of-ten and drink plenty of water. Staying hydrat-ed can determine how good you feel duringand after the hunt.

National Wild Turkey Federation

HUNTING & FISHING

Wild turkey meat has the edge overits domestic cousins. Wild turkey has

a little over two percent more protein, a half percentless fat and slightly less cholesterol than domesticturkey. In addition, the quantity of fat is not only gen-erally lower in wild game, but it is also healthier sinceit contains less saturated fat.

NATIONAL WILD TURKEY FEDERATION

tip


For some, there’snothing like a day on

the water fishing for relaxation,

excitement and good eating!

Before you head out,check with your area’sfish and game agencyor state departmentof natural resources

to see where youcan fish safely.

60 catfish in ginger sauce60 mountain trout with butter sauce60 pan-fried trout61 perch fillets61 feta tomato-basil fish62 simple pan-fried trout62 creole catfish fillets63 easy fish fillets63 panfish chowder64 cracker-coated fried perch64 cream cheese-stuffed catfish65 baked parmesan perch65 catfish cakes66 cajun catfish with fruit salsa66 herbed orange roughy67 campfire trout dinner67 lemon-batter fish68 baked fish68 savory cajun-style catfish68 fisherman’s specialty69 catfish with pecan butter69 baked trout fillets70 catfish parmesan70 bacon honey walleye71 honey-fried walleye71 catfish with shrimp salsa72 lemon herbed salmon72 honey-mustard grilled trout73 oven-fried fish73 walleye delight73 lemon dill walleye74 weeknight catfish wraps74 veggie-topped fillets75 golden catfish fillets75 vegetable trout bake76 baked walleye76 trout amandine76 catfish with parsley sauce77 barbecued trout78 catfish creole79 stuffed mountain trout79 southwestern fried perch79 baked parmesan fish80 southern seafood gumbo80 seafood-stuffed rainbow trout81 spicy catfish with tomatoes81 stuffed walleye82 trout meuniere82 catfish soup83 stuffed trout83 walleye veracruz83 cajun-style catfish84 sesame dill fish84 trout with mushrooms84 salsa catfish85 trout baked in cream85 lime broiled catfish86 new england fish bake


86 trout chowder87 southwestern catfish87 baked walleye with vegetables88 saucy fish sandwiches88 zippy cajun baked catfish88 catfish coating mix89 tangy lemon catfish90 baked salmon with crumb topping90 salmon with orange-kiwi salsa91 lemony salmon and pasta92 catfish with lemon-butter sauce92 lemon-pepper catfish93 spinach catfish skillet93 fish fillets italiano94 crunchy-coated walleye94 catfish with savory strawberry sauce94 catfish po’boys95 crispy catfish96 greek grilled catfish96 coconut-crusted perch97 flavorful catfish fillets97 baked fish and rice98 glazed salmon fillet98 parmesan salmon fillets98 artichoke olive salmon99 snowcapped salmon99 basil caesar salmon

100 honey walleye100 hearty walleye sandwiches101 fisherman’s crispy coating101 italian-style walleye101 broiled fish102 bluegill parmesan102 crab-stuffed catfish

103 italian catfish fillets103 oven-fried catfish103 instead of frying fish104 baked whole salmon105 salmon chowder105 pecan-crusted salmon106 catfish with spiced fruit salsa106 catfish jambalaya106 tasty oven-fried catfish107 cajun baked catfish108 skillet-grilled catfish108 trout-stuffed red potatoes109 parmesan catfish109 southern pecan catfish110 perch with cucumber relish110 poached perch with broccoli111 cornmeal catfish fillets111 salsa fish112 marinated catfish fillets112 salmon in lime sauce112 easy smoked salmon113 grilled salmon caesar salad

FISH 3

HONEY-FRIED WALLEYE, PAGE 71

catfish in ginger sauce1⁄2 cup chopped green onions1 tablespoon vegetable oil

1⁄4 teaspoon ground ginger1 teaspoon cornstarch2 tablespoons water1 cup chicken broth1 tablespoon soy sauce1 tablespoon white wine vinegar

1⁄8 teaspoon cayenne pepper4 catfish fillets (6 ounces each)

[1] In a 2-cup microwave-safe bowl, combinethe onions, oil and ginger. Microwave, uncov-ered, on high for 11⁄2 minutes or until onionsare tender.

[2] In small bowl, combine the cornstarch andwater until smooth. Stir in the broth, soysauce, vinegar and cayenne. Stir into onionmixture. Microwave, uncovered, at 70% pow-er for 2-3 minutes, stirring after each minute,until sauce comes to a boil.

[3] Place catfish in a microwave-safe 3-qt.dish; pour sauce over the fish. Cover and mi-crowave on high for 5-6 minutes or until fishflakes easily with a fork. Yield: 4 servings.

Editor’s Note: This recipe was tested in a1,100-watt microwave.

MARY DIXSONDECATURE, ALABAMA

Whenever I want toserve fish in a flash,I turn to this recipe.The fillets alwaysturn out moist, tender and tasty.For even more flavor, spoon extrasauce over the fishbefore serving.

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mountain troutwith butter sauceJOSEPH NOAHCLARKSVILLE, VIRGINIA

The trout they use in this recipe at the Mast FarmInn in Valle Crucis, North Carolina, comes straightfrom a freshwater pond. Even people who don’tcare for fish love it served this way. We sure enjoythis tempting treatment.

3 pounds mountain trout fillets,cut into 4-ounce portions

Salt and pepper to taste 1 cup all-purpose flour

1⁄2 cup vegetable oil1⁄2 cup butter

Juice of 2 lemons 1⁄2 cup chicken or brown gravy,

optional

[1] Season trout with salt and pepper; dredgewith flour. Heat oil in a skillet. Saute troutquickly in hot oil, browning evenly on bothsides. Remove trout to a shallow baking pan.Bake at 350° for 5-10 minutes or until fishflakes easily with a fork; keep warm.

[2] Meanwhile, in a saucepan, heat butter un-til butter begins to brown. Carefully add lemonjuice (butter will bubble when juice is added).Blend in gravy if desired. Spoon sauce over fishor serve on the side. Yield: 6 servings.

pan-fried troutSHIRLEY COLEMANMONKTON, VERMONT

This fish is so tasty yet so easy to prepare. You’llwant to serve it often.

2 eggs8 trout fillets

2⁄3 cup grated Parmesan cheese2 tablespoons vegetable oil

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HUNTING & FISHING

Slather fish fillets in regular pre-pared mustard. Coat them with

flour and deep fry them. You won’t really taste themustard, but it eliminates any fishy taste.

BECKY, GEORGIA

tip

CATFISH IN GINGER SAUCE

In a shallow bowl, beat eggs. Dip fillets ineggs, then dredge in the Parmesan cheese.Shake off excess. Heat oil in a large skilletover high heat; brown fillets lightly on bothsides until fish flakes easily with a fork, about5-7 minutes. Yield: 4 servings.

perch filletsCONNIE TIBBETTSWILTON, MAINE

Guests will never guess that lemon-lime soda andpancake mix are the secret ingredients behindthese tasty perch fillets in a golden coating.

11⁄2 cups lemon-lime soda1 pound perch fillets2 cups pancake mix

1⁄4 teaspoon pepperOil for frying

[1] Pour soda into a shallow bowl; add fishfillets; let stand for 15 minutes. In anothershallow bowl, combine pancake mix and pep-per. Remove fish from soda and coat with mix.

[2] In a large skillet, heat 1⁄4 in. of oil overmedium-high heat. Fry fish for 2-3 minutes on

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ALICIA SZESZOLLINDENHURST,

ILLINOIS

I rely on my husband for the

main ingredient inthis fuss-free dish.He fills our freezer

after his summerfishing trip.

FISH


FETA TOMATO-BASIL FISH

each side or until fish flakes with a fork. Drainon paper towels. Yield: 4 servings.

feta tomato-basilfish

1⁄3 cup chopped onion1 garlic clove, minced2 teaspoons olive oil1 can (141⁄2 ounces) Italian diced

tomatoes, drained11⁄2 teaspoons minced fresh basil

or 1⁄2 teaspoon dried basil1 pound walleye, bass or other

whitefish fillets4 ounces crumbled feta cheese

[1] In a saucepan, saute onion and garlic in oiluntil tender. Add tomatoes and basil. Bring toa boil. Reduce heat; simmer, uncovered, for 5minutes.

[2] Meanwhile, broil fish 4-6 in. from the heatfor 5-6 minutes. Top each fillet with tomatomixture and cheese. Broil 5-7 minutes longeror until fish flakes easily with a fork. Yield: 4servings.


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[2] In a skillet, fry fish in oil for 5-7 minutesor until it flakes easily with a fork, turningonce. If desired, garnish with lemon, chivesand/or parsley. Yield: 4 servings.

creole catfish filletsDAVE BREMSTONEPLANTATION, FLORIDA

I like to rub catfish fillets with a pleasant mixture ofseasonings before cooking them quickly on thegrill. The moist fish gets plenty of flavor whenserved with a spicy sauce and fresh lemon wedgeson the side.

3 tablespoons plain yogurt2 tablespoons finely chopped

onion1 tablespoon mayonnaise1 tablespoon Dijon mustard1 tablespoon ketchup

1⁄2 teaspoon dried thyme1⁄4 teaspoon grated lemon peel

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FELICIACUMMINGSRAYMOND,MAINE

One summer whenmy husband and Iwere enjoying ourfirst “getaway” inyears, we foundourselves strandedin our cabin cruiserwith a dead battery.When hunger set in,my husband riggedup a fishing line,and soon therewere two trout sizzling on theportable grill. Weeventually made ithome all right…and kept the recipewe’d devised.

SIMPLE PAN-FRIED TROUT

simple pan-fried trout

4 lake trout fillets (about 8 ounceseach)

1⁄2 cup grated Parmesan cheese1⁄2 cup bacon-flavored crackers,

crushed1⁄2 cup cornmeal1⁄4 to 1⁄2 teaspoon garlic salt

Pinch pepper 2 eggs

1⁄2 cup milk1⁄2 cup vegetable oil

Lemon wedges and/or snipped freshchives or parsley, optional

[1] Rinse fish in cold water; pat dry. In a shallowbowl, combine the cheese, cracker crumbs,cornmeal, garlic salt and pepper. In anotherbowl, beat eggs and milk. Dip fish in the eggmixture, then gently roll in the crumb mixture.


1 tablespoon lemon juice1⁄2 teaspoon dill weed1⁄4 teaspoon garlic salt1⁄8 teaspoon pepper1 pound panfish fillets (perch,

sunfish or crappie), cut into 1-inch chunks

1 cup half-and-half cream

[1] In a 3-qt. saucepan, cook the bacon untilcrisp. Remove bacon and set aside; discard allbut 2 tablespoons of drippings. Saute onionand celery in drippings until tender. Add thenext eight ingredients.

[2] Simmer until vegetables are tender, about30 minutes. Add fish and bacon; simmer for 5minutes or just until fish flakes easily with afork. Add cream and heat through. Yield: 4-6servings.

1 teaspoon paprika1⁄2 teaspoon onion powder1⁄4 teaspoon salt1⁄8 teaspoon cayenne pepper4 catfish fillets (4 ounces each)4 lemon wedges

[1] In a small bowl, combine the yogurt, onion,mayonnaise, mustard, ketchup, thyme andlemon peel. Cover and refrigerate until serv-ing. In another bowl, combine the paprika,onion powder, salt and cayenne; rub overboth sides of fillets.

[2] Grill, covered, in a grill basket coated withnonstick cooking spray over medium-hot heatfor 5-6 minutes on each side or until the fishflakes easily with a fork. Serve fillets withlemon wedges and yogurt sauce. Yield: 4servings.

easy fish filletsTHERESA STEWARTNEW OXFORD, PENNSYLVANIA

For folks who want to cook fish in a flash, this recipeis quite a catch. These fillets always turn out moistand flaky.

3⁄4 cup seasoned bread crumbs1⁄3 cup Italian salad dressing4 catfish fillets (5 ounces each),

patted dry

[1] Place bread crumbs in a shallow bowl.Place dressing in another shallow bowl. Dipfish in dressing, then coat with crumbs. Placefish on a rack in a 15-in. x 10-in. x 1-in. bak-ing pan.

[2] Bake uncovered, at 450° for 15-20 min-utes or until the fish flakes easily with a fork.Yield: 4 servings.

panfish chowder6 bacon strips, cut into 1-inch

pieces2⁄3 cup chopped onion1⁄2 cup chopped celery3 medium potatoes, peeled

and cubed2 cups water

1⁄2 cup chopped carrots

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CYNDI FLISSBEVENT,

WISCONSIN

With my husbandbeing an avid

hunter and fisherman, I can

never have enoughnew fish and wild game recipes. We

especially enjoythis rich chowder.It’s a hearty dishwith big chunksof fish, potatoes

and bacon in a tempting,

creamy broth.

FISH


PANFISH CHOWDER


cracker-coated fried perch

2 eggs1⁄2 cup milk2 cups butter-flavored cracker

crumbs1⁄2 teaspoon garlic salt1⁄4 teaspoon dried oregano1⁄4 teaspoon dried tarragon1⁄4 teaspoon pepper1 pound lake perch fillets

Vegetable oil

[1] In a shallow bowl, beat eggs and milk. Inanother bowl, combine cracker crumbs, gar-lic salt, oregano, tarragon and pepper. Cutperch into serving-size pieces; dip in egg mix-ture, then coat with crumbs.

[2] Heat oil in a skillet over medium heat. Fryfish for several minutes on each side or untilit flakes easily with a fork. Yield: 4 servings.

DENNISDORNFELDTSHEBOYGAN,WISCONSIN

Your favoritefisherman wouldbe proud to findhis catch fried withthis golden coating.I’ve gotten raveseach time I’vemade this fish.

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cream cheese-stuffed catfishANNELIESE DEISINGPLYMOUTH, MICHIGAN

Flaky fish fillets and strips of bacon are wrappedaround a rich cream cheese filling, making an en-tree that’s sure to pamper you and a guest. It’s be-come a favorite of mine.

4 bacon strips1⁄2 cup soft bread crumbs

41⁄2 teaspoons cream cheese, softened

2 teaspoons lemon juice, divided

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CRACKER-COATEDFRIED PERCH

HUNTING & FISHING

For a side dish that inspires second helpings to go with your

fish entree, stir a can of tiny shrimp (rinsed anddrained) into your favorite coleslaw.

ANN, MINNESOTA

tip

catfish cakes11⁄2 pounds catfish fillets

2 eggs, beaten1 large potato, peeled, cooked and

mashed1 large onion, finely chopped1 to 2 tablespoons chopped fresh

parsley2 to 3 drops hot pepper sauce1 garlic clove, minced1 teaspoon salt

1⁄2 teaspoon pepper1⁄2 teaspoon dried basil2 cups finely crushed butter-

flavored crackersVegetable oil Tartar sauce, optional

[1] Poach or bake catfish fillets. Drain and re-frigerate. Flake cooled fish into a large mixingbowl. Add eggs, potato, onion, parsley, hotpepper sauce, garlic, salt, pepper and basil;mix well. Shape into eight patties; coat withcracker crumbs.

[2] Heat a small amount of oil in a large skillet. Cook patties, a few at a time, untilbrowned on both sides and heated through.Serve with tartar sauce if desired. Yield: 8servings.

11⁄2 teaspoons finely chopped onion11⁄2 teaspoons finely chopped celery11⁄2 teaspoons dried parsley flakes

1⁄2 teaspoon dried thyme1⁄4 teaspoon pepper, divided1⁄8 teaspoon salt2 catfish fillets (6 ounces each)

[1] In a skillet, cook bacon over medium heatuntil cooked but not crisp. Remove to papertowels; keep warm.

[2] In a bowl, combine the bread crumbs,cream cheese, 11⁄2 teaspoons lemon juice,onion, celery, parsley, thyme, 1⁄8 teaspoonpepper and salt. Sprinkle catfish fillets withremaining lemon juice and pepper.

[3] Spread crumb mixture over each fillet;roll from one end. Wrap two strips of baconaround each fillet and secure with toothpicks.Place in a greased 8-in. square baking dish.Bake at 350° for 25-30 minutes or until fishflakes easily with a fork. Remove toothpicksbefore serving. Yield: 2 servings.

baked parmesan perchCAROL GAUSITASCA, ILLINOIS

Let compliments be your catch of the day when youserve this crispy, breaded fish. It’s so easy to pre-pare this fish in the oven.

2 tablespoons dry bread crumbs1 tablespoon grated Parmesan

cheese1 tablespoon paprika1 teaspoon dried basil1 pound perch or fish fillets of your

choice1 tablespoon butter, melted

In a shallow bowl, combine the bread crumbs,Parmesan cheese, paprika and basil. Brushfish fillets with butter, then dip into thecrumb mixture. Place in a greased bakingpan. Bake, uncovered, at 475° for about 10minutes or until fish flakes easily with a fork.Yield: 4 servings.

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JAN CAMPBELLPURVIS,

MISSISSIPPI

These cakes arecrispy on the

outside and moistand flavorful on theinside—a real treat!I like to serve themwith hush puppies

and coleslaw. I developed the

recipe to put togood use all the

catfish we catch atour lake cabin.

FISH


CATFISH CAKES


cajun catfishwith fruit salsa

6 catfish fillets (6 ounces each)3 tablespoons butter, melted2 tablespoons Cajun seasoning

SALSA: 2 medium navel oranges, peeled,

sectioned and diced1 cup diced cantaloupe

1⁄2 cup diced honeydew2 tablespoons lime juice

[1] Brush both sides of fillets with butter;sprinkle with Cajun seasoning. Place on abroiler pan; broil 6 in. from the heat for 8-10minutes or until fish flakes easily with a fork.

[2] For salsa, in a small bowl, combine theremaining ingredients. Serve with fish. Yield:6 servings.

KATHERINENELSONPALMDALE,CALIFORNIA

I got the idea forthis recipe from mybrother-in-law,Brett, a fabulous“experimental”cook. Even the pickiest of eaterswill crave more ofthis dish, so youmight want todouble the recipe!

herbedorange roughySUE KROENINGMATTOON, ILLINOIS

This simple treatment complements the mild flavorof fresh fish and makes a memorable meal.

2 tablespoons lemon juice1 tablespoon butter, melted

1⁄2 teaspoon dried thyme1⁄2 teaspoon grated lemon peel1⁄4 teaspoon salt1⁄4 teaspoon paprika1⁄8 teaspoon garlic powder4 orange rough, red snapper,

catfish or trout fillets (6 ounces each)

Combine the first seven ingredients; dip fil-lets. Grill, covered, over hot heat for 10 min-utes or until fish flakes easily with a fork.Yield: 4 servings.

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CAJUN CATFISH WITH FRUIT SALSA

bine the egg, water and 1⁄3 cup lemon juice;stir into dry ingredients until smooth. In sep-arate shallow bowls, place remaining lemonjuice and remaining flour. Dip fillets in lemonjuice, then flour and coat with the batter.

[2] Heat 1 in. of oil in a skillet. Fry fish, a fewat a time, over medium-high heat for 2-3minutes on each side or until the fish flakeseasily with a fork. Drain on paper towels. Gar-nish with lemon wedges if desired. Yield: 5servings.

campfiretrout dinnerWENDY MCGOWANPOULSBO, WASHINGTON

There’s nothing that tastes better than fresh troutcooked this way over a campfire. It’s a wonderfulreward for a day spent fishing.

4 pan-dressed trout (1 pound each)8 lemon slices2 medium onions, sliced into eight

wedges8 bacon strips, partially cooked4 medium carrots, thinly sliced1 tablespoon dried marjoram

1⁄4 teaspoon salt1⁄8 teaspoon pepper1 to 2 tablespoons butter, cut up4 lemon wedges

[1] Place each trout on a double thickness ofheavy-duty foil (about 20-in. x 18-in.). Place 2lemon slices and 4 onion wedges in each troutand wrap with 2 slices of bacon. Fold foilaround trout and seal tightly.

[2] Place carrots on a double thickness ofheavy-duty foil (about 12-in. square) and sprin-kle with the marjoram, salt and pepper. Dotwith butter. Fold foil around carrots and sealtightly. Grill, covered, over medium heat for20-25 minutes or until fish flakes easily with afork and carrots are tender. Serve trout withcarrots and lemon wedges. Yield: 4 servings.

lemon-batter fish11⁄2 cups all-purpose flour, divided

1 teaspoon baking powder3⁄4 teaspoon salt1⁄2 teaspoon sugar1 egg, beaten

2⁄3 cup water2⁄3 cup lemon juice, divided2 pounds perch fillets or walleye

fillets, cut into bite-size piecesOil for frying Lemon wedges, optional

[1] In a shallow bowl, combine 1 cup flour, bak-ing powder, salt and sugar; set aside. Com-

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OKJACKIE

HANNAHSMUSKEGON,

MICHIGAN

My husband ranksthis recipe as oneof his favorites. A

lot of fishing takesplace in our area,

which makes this agood choice for a

regional recipe.

FISH


LEMON-BATTER FISH

HUNTING & FISHING

We cook whole trout on thegrill. No sauce is needed, justa little salt and pepper and close the lid. Whendone, put the trout on a plate and run a caseknife down its back, then put the knife under theback bone at the head of the fish and lift up andaway. The one side will come off easily. Then putthe fish on another plate and lift the back bonealone, and the other piece will be filleted.

KAREN, WASHINGTON

tip


baked fish1⁄2 pound panfish fillets (perch,

trout or other whitefish)4 teaspoons grated Parmesan

cheese1⁄2 teaspoon dill weed

Place fish in a 10-in. pie plate that has beencoated with nonstick cooking spray. Sprinklewith Parmesan cheese and dill weed. Bake,uncovered, at 350° for 8-10 minutes or un-til the fish flakes easily with a fork. Yield: 2servings.

savory cajun-stylecatfishDOLORES BARNASBLASDELL, NEW YORK

These nicely spiced fillets are sure to win you aboatload of compliments! I got the original recipefrom a chef in the culinary arts department of a col-lege where I used to work.

41⁄2 teaspoons paprika1 teaspoon onion powder1 teaspoon dried oregano1 teaspoon pepper

LYNN MATHIEUGREAT MILLS,MARYLAND

I created this quick recipe afterenjoying a seafooddish with Parmesancheese sprinkled ontop at a restaurant.The cheese addedextra zip and gaveme the idea to tryit at home.

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1⁄2 teaspoon white pepper1⁄2 teaspoon dried thyme1⁄4 teaspoon cayenne pepper4 catfish fillets (6 ounces each)

Refrigerated butter-flavored spray

[1] In a shallow bowl, combine the first seveningredients. Spritz both sides of fish with but-ter-flavored spray. Dip one side of each filletin spice mixture; place spice side down in alarge skillet coated with butter-flavored spray.

[2] Cook over medium-high heat for 8-10minutes or until fish flakes easily with a fork,turning once. Yield: 4 servings.

Editor’s Note: This recipe was tested with ICan’t Believe It’s Not Butter Spray.

fisherman’s specialtyBRUCE HEADLEYGREENWOOD, MISSOURI

A friend at work shared some of his fresh catch pre-pared in this simple way. After one bite, I knew itwas the best fried fish I’d ever tasted. Whenever Icatch bass, crappie or bluegill, my wife uses thisrecipe. The fillets come out moist and not at all fishy-tasting. Our family won’t eat fish any other way.

2 eggs2 teaspoons lemon-pepper

seasoning, divided6 bluegill or perch fillets

(2 to 3 ounces each)1 cup crushed saltines

(about 30 crackers)Vegetable oil

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BAKED FISH

HUNTING & FISHING

Cooking fish on the road in anRV, or if you are camping in a

tent, can be smelly and a mess to clean up. Ifyou’ve caught fresh fish, this cooking method ishard to beat. Wrap seasoned, fresh fish fillets intwo layers of regular aluminum foil or one layerof heavy-duty foil and carefully seal all the seams.Refrigerate the fish for an hour or two. Place thefoil packet right on the hot coals. A 2-pound fishwill take about 20 to 25 minutes to cook. Platterthe fish, toss the foil, pour the wine and enjoy!

BECKY, GEORGIA

tip

baked trout fillets1 pound trout fillets1 cup (8 ounces) sour cream

1⁄4 cup grated Parmesan cheese1 tablespoon lemon juice1 tablespoon finely chopped onion

1⁄2 teaspoon saltPaprika

Place fish in a greased shallow 3-qt. bakingdish. In a small bowl, combine the sour cream,Parmesan cheese, lemon juice, onion and salt;spread over fish. Sprinkle with paprika. Bake,uncovered, at 350° for 20-25 minutes or untilfish flakes easily with a fork. Yield: 4 servings.

In a shallow bowl, beat eggs and 11⁄2 tea-spoons lemon-pepper. Dip fillets in egg mix-ture, then coat with cracker crumbs. Sprin-kle with remaining lemon-pepper. In a skillet,heat 1⁄4 in. of oil. Fry fillets for 3-4 minutes oneach side or until fish flakes easily with a fork.Yield: 3 servings.

catfish withpecan butterDIXIE TERRYGORVILL, ILLINOIS

Two Southern favorites—catfish and pecans—arecombined deliciously in this tempting recipe.

1 cup butter, softened1⁄2 cup chopped pecans, toasted1 teaspoon lemon juice

Dash hot pepper sauce 2 eggs, lightly beaten1 cup milk1 cup cornmeal

1⁄2 cup all-purpose flour1 teaspoon garlic powder1 teaspoon paprika1 teaspoon pepper

1⁄2 teaspoon onion powder1⁄2 teaspoon dried oregano1⁄2 teaspoon dried thyme1⁄4 teaspoon salt1⁄4 teaspoon cayenne pepper6 catfish fillets (6 ounces each)

Vegetable oil for frying Lemon wedges

[1] In a food processor, combine the first fouringredients; cover and process until smooth.Set aside.

[2] In a shallow dish, combine the eggs andmilk. In another shallow dish, combine thecornmeal, flour and seasonings. Dip fillets inegg mixture, then coat with the flour mixture.

[3] In a large skillet, heat 1⁄4 in. oil over medi-um heat. Fry fillets in batches for 5-6 min-utes on each side or until fish flakes easilywith a fork. Remove from the skillet and keepwarm. Serve with pecan butter and lemonwedges. Yield: 6 servings.

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MARYZIMMERMAN

SPRING LAKE,MICHIGAN

Moist, tender troutis draped in a

creamy Parmesancheese coating that

makes this dishelegant enough to

serve company. Ipicked up this

recipe at the campground where

we once stayed. Ialso use the

delicious sourcream mixture on

salmon.

FISH


BAKED TROUT FILLETS


catfish parmesan3⁄4 cup dry bread crumbs3 tablespoons grated Parmesan

cheese2 tablespoons chopped fresh

parsley1⁄2 teaspoon salt1⁄4 teaspoon paprika1⁄8 teaspoon each pepper, dried

oregano and basil6 fresh or frozen catfish fillets

(3 to 5 ounces each)1⁄2 cup butter, melted

In a shallow bowl, combine the bread crumbs,Parmesan cheese, parsley and seasonings.Dip catfish in butter, then in crumb mixture.Arrange in a greased 13-in. x 9-in. x 2-in.baking dish. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with afork. Yield: 6 servings.

MRS. W. D.BAKERSTARKVILLE,MISSISSIPPI

Mississippi is thenation’s largestproducer of farm-raised catfish.My family loves thisdish and asks for itoften. One reasonI like it is it’s sosimple to prepare.

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bacon honey walleyeLINDA NEUMANNALGONAC, MICHIGAN

The texture and flavor of the walleye is only en-hanced by this recipe’s savory-sweet topping. Ittakes only a few minutes to grill.

16 bacon strips, partially cooked4 walleye fillets (21⁄2 pounds)1 cup thinly sliced onion

1⁄4 cup butter, melted2 tablespoons honey

1⁄2 teaspoon salt1⁄4 teaspoon pepper

[1] Fold four 18-in. x 15-in. pieces of heavy-duty aluminum foil in half; fold up edges tomake pans about 12 in. x 7 in. Place four stripsof bacon in each foil pan; top each with a fil-let and 1⁄4 cup onion. Drizzle with the butter

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CATFISH PARMESAN

1 celery rib, diced1 jalapeno pepper, seeded and

chopped2 garlic cloves, minced1 tablespoon butter

11⁄2 cups fresh or frozen corn3 plum tomatoes, seeded and

chopped2 packages (5 ounces each) frozen

cooked salad shrimp, thawed1⁄2 teaspoon Cajun or blackened

seasoningDash hot pepper sauce

[1] Combine the Cajun seasoning, cumin andcoriander; rub over catfish fillets. In a largeskillet, fry fillets in oil over medium-highheat for 4-5 minutes on each side or untilfish flakes easily with a fork. Remove andkeep warm.

[2] In the same skillet, saute the green pep-per, onion, celery, jalapeno and garlic in but-ter until tender. Add the corn, tomatoes andshrimp; cook and stir for 4-5 minutes or untilcorn is tender. Stir in Cajun seasoning and hotpepper sauce. Serve with catfish. Yield: 4servings.


and honey. Sprinkle with salt and pepper.

[2] Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with afork. Cut fillets in half; serve each with twobacon strips. Yield: 8 servings.

honey-fried walleye(PICTURED ON PAGE 59)SHARON COLLISCOLONA, ILLINOIS

We fish on most summer weekends, so we havelots of fresh fillets. Everyone who tries this crisp,golden fish loves it. It’s my husband’s favorite. Hon-ey gives the coating a deliciously different twist.

1 egg1 teaspoon honey1 cup coarsely crushed saltines

(about 22 crackers)1⁄3 cup all-purpose flour1⁄4 teaspoon salt1⁄4 teaspoon pepper4 to 6 walleye fillets (about 11⁄2

pounds), skin removedVegetable oil Additional honey Lemon or lime slices, optional

[1] In a shallow bowl, beat egg and honey. Inanother bowl, combine the cracker crumbs,flour, salt and pepper. Dip fillets into egg mix-ture, then coat with crumb mixture.

[2] In a large skillet, heat 1⁄4 in. of oil; fry fishover medium-high heat for 3-4 minutes oneach side or until fish flakes easily with a fork.Drizzle with honey; garnish with lemon orlime slices if desired. Yield: 4-6 servings.

catfish with shrimp salsa

2 tablespoons Cajun or blackenedseasoning

1⁄2 teaspoon ground cumin1⁄2 teaspoon ground coriander4 catfish fillets (6 ounces each)2 to 3 tablespoons vegetable oil

SALSA: 1 medium green pepper, diced

3⁄4 cup diced onion

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DENISE WALLRIDGEWAY,

SOUTHCAROLINA

Catfish are plentifulin the freshwater

lake by my house.This is one of my favorite recipes.

Cajun seasoning,cumin and

coriander spice upthe fillets nicely.

The colorful cornand shrimp salsa

makes an excellentaccompaniment.

FISH


CATFISH WITH SHRIMP SALSA


lemon herbedsalmon

21⁄2 cups fresh bread crumbs4 garlic cloves, minced

1⁄2 cup chopped fresh parsley6 tablespoons grated Parmesan

cheese1⁄4 cup chopped fresh thyme or 1

tablespoon dried thyme2 teaspoons grated lemon peel

1⁄2 teaspoon salt6 tablespoons butter, melted,

divided1 salmon fillet (3 to 4 pounds)

[1] In a shallow bowl, combine bread crumbs,garlic, parsley, Parmesan cheese, thyme,lemon peel and salt; mix well. Add 4 table-spoons butter; toss lightly to coat. Set aside.

[2] Pat salmon dry. Place skin side down in agreased baking dish. Brush with remainingbutter; cover with crumb mixture. Bake at350° for 20-25 minutes or until salmon flakeseasily with a fork. Yield: 8 servings.

PERLENEHOEKEMALYNDEN,WASHINGTON

We sometimes sendour deliciousWashington salmonall the way toMichigan for mysister to use in thisfamily-favorite dish!The tasty toppingcan be used on other types of fish,too. Fresh thymefrom your gardenreally sparks theflavor.

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honey-mustardgrilled troutCHARLENE CRONINKENNER, LOUISIANA

This easy-to-prepare dish is a must-have with myfamily. We like the honey-mustard sauce so much,I make a double batch and keep some in the fridgeto use as a dressing.

1⁄4 cup mayonnaise1 tablespoon cider vinegar1 tablespoon prepared mustard1 tablespoon honey

1⁄8 teaspoon cayenne pepper4 large onions, cut into 1⁄2-inch

slices6 trout fillets (6 ounces each)

[1] Coat grill rack with nonstick cooking spraybefore starting the grill. In a bowl, combinethe first five ingredients. Place onions cut sidedown on grill rack with sides touching.Arrange fillets on onion slices.

[2] Cover and grill over medium-hot heat for 5 minutes. Baste with mustard mixture. Cook

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LEMON HERBED SALMON

3

5-6 minutes longer or until fish flakes easilywith a fork, basting frequently. Discard onionslices. Yield: 6 servings.

oven-fried fishGARY SACHODE PERE, WISCONSIN

I’m always pleased to cook up the day’s catch offresh fish using this tasty recipe. The moist filletsare nicely flavored.

1⁄2 cup condensed cream of onionsoup, undiluted

1 tablespoon milk3⁄4 pound perch, bluegill or catfish

filletsDash pepper

2 tablespoons butter, melted11⁄2 teaspoons lemon juice

3⁄4 cup crushed sour cream & onionpotato chips

[1] In a shallow bowl, combine onion soup andmilk. Dip fillets in soup mixture; place in an11-in. x 7-in. x 2-in. baking dish coated withnonstick cooking spray. Sprinkle with pepper.

[2] Combine butter and lemon juice; drizzleover fillets. Top with crushed chips. Bake, un-covered, at 350° for 17-20 minutes or until fishflakes easily with a fork. Yield: 2 servings.

walleye delightCONNIE REILLYSTANCHFIELD, MINNESOTA

I love fish and think grilling is one of the bestways to prepare it. The combination of lemon juice,basil and other seasonings is fantastic.

1 pound walleye, pike, perch ortrout fillets

2 teaspoons butter, softened1 tablespoon lemon juice1 tablespoon snipped fresh basil

or 1⁄2 to 1 teaspoon dried basil1 teaspoon lemon-pepper

seasoning1⁄2 teaspoon garlic salt4 ounces fresh mushrooms, sliced

[1] Coat an 18-in. x 18-in. piece of heavy-duty foil with nonstick cooking spray. Place

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DAWN PIASTADAUPHIN,

MANITOBA

In our area, walleyeis popular and

abundant. In thislight entree, thefish is moist andnicely enhanced

with lemon and dill.


LEMON DILL WALLEYE

FISHfillets on foil. Spread with butter. Sprinklewith lemon juice, basil, lemon-pepper andgarlic salt. Top with mushrooms. Bring oppo-site edges of foil together; fold down severaltimes. Fold remaining edges toward fish andseal tightly.

[2] Grill, covered, over hot heat for 10-14minutes, turning once, or until fish flakes eas-ily with a fork. Yield: 4 servings.

lemon dill walleye1 large onion, halved and thinly

sliced1 tablespoon butter 4 cups water1 tablespoon snipped fresh dill

or 1 teaspoon dill weed3⁄4 cup milk2 medium lemons, thinly sliced

1⁄8 teaspoon pepper2 pounds walleye, cod, halibut or

orange roughy fillets

[1] In a large skillet, saute onion in butteruntil tender. Add water and dill; bring to aboil. Reduce heat; simmer, uncovered, for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily witha fork.

[2] Transfer fish to a serving platter and keepwarm. Strain cooking liquid, reserving lemons,onion and dill; serve with fish. Yield: 8 servings.


MONICA PERRYBOISE, IDAHO

I tuck catfish“nuggets” and aconvenient coleslawmix into tortillaswith tasty results.The fish gets aslight kick from theCreole seasoning.

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3fish in oil over medium heat for 6 minutes oruntil lightly browned on each side and fishflakes easily with a fork. Spoon coleslawmixture onto tortillas; top with fish and rollup. Yield: 2 servings.

veggie-topped filletsJOAN SHIRLEYTREGO, MONTANA

These easy-to-prepare fillets are baked in a mildtomato-flavored sauce.

4 walleye or sole fillets (6 ounceseach)

3⁄4 teaspoon salt, divided1⁄8 teaspoon pepper

11⁄2 cups V8 juice1⁄2 cup chopped celery1⁄2 cup chopped onion1⁄4 cup chopped green pepper1 tablespoon lemon juice

weeknight catfish wraps

11⁄2 cups coleslaw mix2 tablespoons finely chopped

onion1⁄8 teaspoon pepper1 teaspoon Creole or Cajun

seasoning, divided1⁄4 cup coleslaw salad dressing2 tablespoons pancake mix

1⁄2 pound catfish fillets, cut into 2-inch pieces

1 teaspoon canola oil4 flour tortillas (6 inches), warmed

[1] In a small bowl, combine the coleslaw mix,onion, pepper and 1⁄4 teaspoon seasoning. Stirin dressing. Cover and refrigerate for at least30 minutes.

[2] In a resealable plastic bag, combine thepancake mix and remaining seasoning. Addfish and toss to coat. In a small skillet, cook

WEEKNIGHT CATFISH WRAPS

1 teaspoon sugar1 tablespoon butter

Hot cooked rice, optional

[1] Place fillets in a 13-in. x 9-in. x 2-in. bakingdish coated with nonstick cooking spray;sprinkle with 1⁄2 teaspoon salt and pepper.In a saucepan, combine the V8 juice, celery,onion, green pepper, lemon juice, sugar andremaining salt; bring to a boil.

[2] Cook over medium-low heat for 5-6 min-utes or until vegetables are tender. Pourover fish; dot with butter.

[3] Bake, uncovered, at 350° for 10-15 minutesor until fish flakes easily with a fork. Servewith rice if desired. Yield: 4 servings.

golden catfish filletsSHARON STEVENSWEIRTON, VIRGINIA

My grandmother always made these crisp filletsfrom Granddad’s fresh catch from the Ohio River.You should immediately refrigerate cleaned, freshfish and use them within 2 days.

3 eggs3⁄4 cup all-purpose flour3⁄4 cup cornmeal1 teaspoon garlic powder

1⁄2 teaspoon salt1⁄2 teaspoon pepper5 catfish fillets (6 ounces each)

Oil for frying

[1] In a shallow bowl, beat eggs until foamy.In another shallow bowl, combine the flour,cornmeal and seasonings. Dip fillets in eggs,then coat with cornmeal mixture.

[2] Heat 1⁄4 in. of oil in a large skillet; fry fishover medium-high heat for 3-4 minutes oneach side or until fish flakes easily with a fork.Yield: 5 servings.

vegetable trout bake

4 small red potatoes, cut into 1-inch pieces

1 cup cut fresh green beans (2-inch pieces)

8 to 10 frozen pearl onions

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ELIZABETHYARNELLDENVER,

COLORADO

I love how easy thisdish is to prepare.

If you don’t carefor trout, use

salmon or chickenbreasts. Insteadof green beansand tomatoes,

try eggplant andbroccoli florets. Try

your own variationsand have fun.


FISHVEGETABLE TROUT BAKE

1⁄2 teaspoon salt, divided4 garlic cloves, minced, divided2 trout fillets (6 ounces each)

1⁄4 cup pitted Greek or ripe olives,halved

3 teaspoons minced fresh parsley,divided

1⁄4 teaspoon pepper2 plum tomatoes, chopped

1⁄4 cup white wine

[1] In a large saucepan, combine the potatoes,beans and onions; cover with water. Add 1⁄4teaspoon salt. Bring to a boil; reduce heat.Cover and cook for 10-15 minutes or untilbeans and onions are crisp-tender; drain.

[2] Place vegetables in a single layer in a shal-low 2-qt. baking dish coated with nonstickcooking spray. Top with half of the garlic.Place trout skin side down over vegetables.Sprinkle with olives, 11⁄2 teaspoons parsley,pepper and remaining salt and garlic. Topwith tomatoes and remaining parsley.

[3] Pour wine over the top. Cover and bakeat 400° for 35-40 minutes or until fish flakeseasily with a fork. Yield: 2 servings.


baked walleye3⁄4 cup chopped onion3⁄4 cup chopped green pepper3⁄4 cup chopped celery1 tablespoon dried parsley flakes

1⁄2 teaspoon garlic powder1⁄2 teaspoon pepper1⁄2 teaspoon seasoned salt1 cup V8 juice1 pound walleye fillets

[1] In a saucepan, combine the first eight in-gredients; bring to a boil. Reduce heat; sim-mer, uncovered, until vegetables are crisp-tender, stirring occasionally, about 5 minutes.Place fish in a greased 13-in. x 9-in. x 2-in.baking pan.

[2] Pour vegetable mixture over the fish. Cov-er and bake at 350° for 30 minutes or until fishflakes easily with a fork. Yield: 4 servings.

JOYCESZYMANSKIMONROE,MICHIGAN

We live close to Lake Erie, which isnicknamed the“Walleye Capital of the World.” I came up with thisfantastic recipe as a way to serve that succulent fish.

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trout amandineBONNIE SUE GREENEMESA, COLORADO

I catch wonderful trout here, and this is a simple yetdelicious way to prepare it.

2 teaspoons salt1⁄2 teaspoon pepper4 pan-dressed trout (about 1 pound

each)2 eggs

1⁄2 cup half-and-half cream1⁄2 cup all-purpose flour1⁄2 cup slivered almonds3 tablespoons butter, divided3 to 4 tablespoons lemon juice

1⁄2 teaspoon dried tarragon1⁄4 cup olive oil

[1] Sprinkle salt and pepper in the cavity ofeach trout. In a shallow bowl, beat eggs andcream. Dip trout in egg mixture, then roll inflour. In a small skillet over low heat, sautethe almonds in 2 tablespoons butter untillightly browned. Add lemon juice and tar-ragon; heat through. Remove from the heatand keep warm.

[2] Meanwhile, in a skillet over medium heat,combine oil and remaining butter. Fry thetrout for 8-10 minutes; carefully turn and fry8 minutes longer or until it flakes easily witha fork. Top with almond mixture. Yield: 4servings.

catfish with parsley sauceLEE BAILEYBELZONI, MISSISSIPPI

There’s lots of flavor in this tempting dish. The gold-en fillets have a bit of zip, and the pesto-like pars-ley sauce is a delicious, fresh-tasting addition.

SAUCE:2 cups tightly packed fresh

parsley leaves1⁄2 cup olive oil1⁄2 cup chopped pecans1 garlic clove, minced

1⁄2 cup grated Romano cheese

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BAKED WALLEYE

barbecued trout6 pan-dressed trout

2⁄3 cup soy sauce1⁄2 cup ketchup2 tablespoons lemon juice2 tablespoons vegetable oil1 teaspoon dried rosemary, crushed

Lemon wedges, optional

[1] Place trout in a single layer in a plastic bagor glass baking dish. Combine the soy sauce,ketchup, lemon juice, oil and rosemary; pourtwo-thirds of marinade into bag or dish. Cov-er (or close bag) and let stand for 1 hour, turn-ing once. Set aside remaining marinade forbasting.

[2] Discard marinade from fish. Place fish ina single layer in a well-greased hinged wiregrill basket. Grill, covered, over medium heatfor 8-10 minutes or until fish is browned onbottom. Turn and baste with reserved mari-nade; grill 5-7 minutes longer or until fishflakes easily with a fork. Serve with lemon ifdesired. Yield: 6 servings.

1⁄2 cup grated Parmesan cheese2 tablespoons butter, cut into

piecesFILLETS:

1 cup all-purpose flour1⁄2 to 1 teaspoon cayenne pepper1 teaspoon salt6 catfish fillets (6 to 8 ounces each)1 to 2 tablespoons vegetable oil1 to 2 tablespoons butter

[1] In a food processor or blender, processparsley until coarsely chopped. Add remain-ing sauce ingredients; process until smooth.Refrigerate. Combine the flour, cayenne pep-per and salt in a bowl. Dredge each fillet; shakeoff excess.

[2] In a skillet, heat 1 tablespoon each of oiland butter. Fry fillets for 4-5 minutes or untilgolden brown. Turn fillets; add remaining oiland butter if necessary. Divide the sauceand spread evenly on the cooked side of eachfillet. Cover and cook for 5 minutes or untilfish flakes easily with a fork. Yield: 6 servings.

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VIVIANWOLFRAMMOUNTAIN

HOME,ARKANSAS

This delicious recipecame from a friend.

The sauce reallygives the fish a

wonderful flavor.Even those who

aren’t fond of fishwill like it prepared

this way.


FISH

BARBECUED TROUT


catfish creole1⁄4 cup each chopped onion, celery

and green pepper2 garlic cloves, minced2 teaspoons olive oil

3⁄4 cup chicken broth1 tablespoon tomato paste

1⁄2 teaspoon salt1⁄2 teaspoon each dried basil,

oregano and thyme1⁄8 teaspoon each white, black and

cayenne pepperDash paprika

1⁄2 cup diced fresh tomato1 pound catfish or orange roughy

filletsHot cooked rice Minced fresh parsley

[1] In a small skillet, saute the onion, celery,green pepper and garlic in oil until tender.

VAL KEITHLEYHAMMOND,INDIANA

A friend gave methis recipe, andit’s been a familyfavorite since thefirst time I made it.

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Add the broth, tomato paste and season-ings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heatedthrough. Stir in tomato.

[2] Arrange the fillets in a greased 13-in. x 9-in. x 2-in. baking dish; top with vegetablemixture. Bake, uncovered, at 375° for 15-20minutes or until fish flakes easily with a fork.Serve over rice; sprinkle with parsley. Yield: 4servings.

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CATFISH CREOLE

HUNTING & FISHING

To make a casserole out of 1pound of any kind of fresh or

frozen fish fillets, grease a 13- x 9-inch pan, thenline the bottom with the fish. Spread a condensedcan of cream of shrimp soup over the fish. Com-bine a sleeve of crushed butter-flavored crackerswith a stick of melted butter and sprinkle thecrumbs over the soup. Bake it at 350° for 30 to40 minutes or until bubbly.

DELORES, SOUTH CAROLINA

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stuffedmountain troutLORETTA WALTERSOGDEN, UTAH

You can substitute any whole fish in this recipe, butI like it best when it’s made with fresh-caught troutfrom our local mountain streams.

2 trout (10 to 11 ounces each)4 tablespoons plus 11⁄2 teaspoons

lemon juice, divided3 teaspoons dill weed, divided2 teaspoons lemon-pepper

seasoning, divided1 small onion, chopped1 tablespoon butter

1⁄2 cup minced fresh parsley2 cups soft bread crumbs

[1] Place trout in a 13-in. x 9-in. x 2-in. bak-ing dish coated with nonstick cooking spray.Sprinkle 3 tablespoons lemon juice, 11⁄2 tea-spoons dill and 11⁄2 teaspoons lemon-pepperin the fish cavities and over outside of fish; setaside.

[2] In a nonstick skillet, saute onion in butteruntil tender. Add the parsley and remainingdill and lemon-pepper. Stir in bread crumbs;heat through. Sprinkle with remaining lemonjuice; stir gently until moistened. Stuff intofish cavities. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily witha fork. Yield: 4 servings.

southwestern fried perchJIM LORDMANCHESTER, NEW HAMPSHIRE

This is one of my favorite ways to prepare perch.Taco seasoning and cornmeal make the coatingzesty and unique.

1 envelope taco seasoning1 pound lake perch fillets1 egg

1⁄2 cup yellow cornmeal1⁄4 cup all-purpose flour3 tablespoons vegetable oil

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CAROLYNBRINKMEYERCENTENNIAL,

COLORADO

Here’s an easy wayto work an elegantfish dish into your

menu. I sometimessprinkle the goldenfillets with slivered

or sliced almondsbefore baking. My

husband, daughterand I love this tasty

way to eat fish.


FISH

BAKED PARMESAN FISH

[1] Place taco seasoning in a large resealablebag; add perch fillets, one at a time, andshake to coat. In a shallow bowl, lightly beatthe egg. Combine cornmeal and flour in an-other shallow bowl. Dip fillets in egg, thencoat with cornmeal mixture. Place in a singlelayer on a plate; refrigerate for 15 minutes.

[2] In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on eachside or until fish flakes easily with a fork.Yield: 4 servings.

bakedparmesan fish

1⁄3 cup grated Parmesan cheese2 tablespoons all-purpose flour

1⁄2 teaspoon paprika1⁄4 teaspoon salt1⁄8 teaspoon pepper1 egg2 tablespoons milk4 orange roughy or catfish fillets

(4 ounces each)

In a shallow bowl, combine the Parmesancheese, flour, paprika, salt and pepper. In an-other bowl, beat egg and milk. Dip fish filletsinto egg mixture, then coat with the Parme-san mixture. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at350° for 25-30 minutes or until fish flakes eas-ily with a fork. Yield: 4 servings.


southern seafood gumbo

1 medium onion, chopped2 celery ribs with leaves, chopped1 medium green pepper, chopped3 garlic cloves, minced1 tablespoon olive oil1 bottle (46 ounces) spicy hot

V8 juice1 can (141⁄2 ounces) diced

tomatoes, undrained1⁄4 teaspoon cayenne pepper1 package (16 ounces) frozen sliced

okra, thawed1 pound catfish fillets, cut into

3⁄4-inch cubes3⁄4 pound uncooked medium shrimp,

peeled and deveined3 cups cooked long grain rice

SUSAN WRIGHTCHAMPAIGN,ILLINOIS

I enjoyed a similargumbo at a localrestaurant and duplicated it prettyclosely. I lightened itup a bit, but no onein my family seemedto mind.

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[1] In a large saucepan, saute the onion, cel-ery, green pepper and garlic in oil until tender.Stir in the V8 juice, tomatoes and cayenne;bring to a boil. Reduce heat; cover and sim-mer for 10 minutes.

[2] Stir in okra and catfish; cook 8 minuteslonger. Add the shrimp; cook about 7 minuteslonger or until shrimp turn pink. Place rice inindividual serving bowls; top with gumbo.Yield: 12 servings.

seafood-stuffedrainbow troutMYRONIUK TRACYEDMONTON, ALBERTA

This is a special way to serve fresh rainbow trout,stuffed with a mixture of scallops, shrimp, rice,bacon and vegetables. But don’t wait for a specialoccasion to serve it—it’s easy to put together andput in the oven.

4 tablespoons butter, melted, divided

1 tablespoon lemon juice2 pan-dressed trout (about 12

ounces each)1⁄4 teaspoon pepper1⁄4 cup cooked long grain rice2 bacon strips, cooked and

crumbled2 tablespoons each chopped onion

and diced sweet red pepper15 frozen cooked salad shrimp,

thawed4 sea scallops, diced1 tablespoon vegetable oil2 medium lemons, thinly sliced

[1] Combine 2 tablespoons butter and thelemon juice; brush over trout cavities. Sprin-kle with pepper; set aside.

[2] In a small skillet, saute the rice, bacon,onion, red pepper, shrimp and scallops in oilfor 5 minutes or until scallops are firm andopaque. Spoon into fish cavities. Top withlemon slices.

[3] Brush remaining butter over a sheet ofheavy-duty foil; wrap fish in foil and sealtightly. Place on a baking sheet. Bake at 425°for 25-28 minutes or until fish flakes easilywith a fork. Yield: 4 servings.

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SOUTHERN SEAFOOD GUMBO

drain on paper towels. In the same skillet,saute onion, celery and crab in butter untilvegetables are tender. Transfer to a largebowl; add the stuffing, water, salt, pepperand cayenne; toss to moisten.

[2] Place fillets in a greased 15-in. x 10-in. x1-in. baking pan. Spoon stuffing mixture overfillets; top each with two pieces of bacon.Bake, uncovered, at 425° for 20-25 minutesor until fish flakes easily with a fork and ba-con is cooked. Yield: 4 servings.

spicy catfish with tomatoesMARLA ANTHONYLOGANVILLE, GEORGIA

I came up with this recipe after trying somethingsimilar at a catfish house in the mountains of north-ern Georgia. My husband and I both appreciate thishealthy, flavor-packed dish.

1 catfish fillet (about 1⁄2 pound)1⁄4 teaspoon salt1⁄8 teaspoon pepper

Dash to 1⁄8 teaspoon cayenne pepper 1 cup canned Mexican diced

tomatoes with juice1 to 2 green onions, thinly sliced

Hot cooked white or brown rice, optional

[1] Sprinkle fish with salt, pepper andcayenne. In a nonstick skillet, cook fish overmedium for about 3 minutes on each side oruntil lightly browned. Top with tomatoes andsprinkle with green onions. Bring to a boil. Re-duce heat; simmer, uncovered, for about 2minutes.

[2] Cover skillet and simmer 2-3 minuteslonger or until liquid is reduced and fish flakeseasily with a fork. Serve with rice if desired.Yield: 2 servings.

stuffed walleye4 bacon strips, halved

1⁄4 cup chopped onion2 celery ribs, finely chopped1 can (6 ounces) crabmeat,

drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked

1⁄4 cup butter4 cups crushed seasoned stuffing

11⁄2 cups boiling water1⁄2 teaspoon salt1⁄8 teaspoon pepper1⁄8 teaspoon cayenne pepper4 walleye fillets (about 8 ounces

each)

[1] In a skillet, cook the bacon over mediumheat for 3-5 minutes or until it begins to crisp;

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KIM LEONARDKALAMAZOO,

MICHIGAN

Walleye is the No. 1game fish in the

Midwest. It’s a thrillto catch and tastes

great, too. Thisrecipe, created by

my husband, isa favorite of

my family.


FISH

STUFFED WALLEYE

HUNTING & FISHING

I marinate fish fillets for 30minutes in a mixture of halfwater and half lemon juice with a little salt be-fore cooking them. They’ll have wonderful flavor.

DORIS, INDIANA

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NANCY KELLEYNASHVILLE,TENNESSEE

Five ingredients is allyou need to preparethis terrific troutdish. I’m sure it willbecome a family favorite at yourhouse, too.

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4 garlic cloves, minced2 teaspoons vegetable oil

11⁄2 cups chopped, seeded and peeledtomatoes

1 cup water2 bay leaves1 strip orange peel (about 2 inches

x 1 inch)1 tablespoon minced fresh parsley

3⁄4 to 1 teaspoon salt1⁄4 teaspoon dried thyme1⁄8 teaspoon coarsely ground pepper

Dash cayenne pepper 1 catfish fillet or firm whitefish of

your choice (about 1⁄2 pound),cubed

[1] In a saucepan, saute the onion, celeryand garlic in oil for 3 minutes (some onionpieces will be lightly browned). Stir in thetomatoes, water, bay leaves, orange peel,parsley, salt, thyme, pepper and cayenne.Bring to a boil. Reduce heat; cover and sim-mer for 20 minutes.

[2] Stir in catfish; return to a boil. Reduce heat;cover and simmer for 5 minutes or until fishflakes easily with a fork. Discard bay leavesand orange peel. Yield: 2 servings.

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TROUT MEUNIERE

trout meuniere4 trout fillets (6 ounces each)

11⁄3 cups crushed saltines4 tablespoons butter, divided1 package (21⁄4 ounces) sliced

almonds2 tablespoons lemon juice

[1] Coat both sides of fillets with crushedsaltines. In a large skillet, melt 3 tablespoonsbutter over medium-high heat. Cook fillets for3-5 minutes on each side or until fish flakeseasily with a fork. Remove and keep warm.

[2] In the same skillet, cook and stir the al-monds in remaining butter until lightly toast-ed. Stir in the lemon juice. Serve over trout.Yield: 4 servings.

catfish soupRUBY WILLIAMSBOGALUSA, LOUISIANA

My soup makes a very appetizing meal for two. Idon’t care for leftovers, and this recipe makes justenough. It’s a hit at my house!

1 large onion, chopped1⁄4 cup chopped celery

cajun-style catfish1⁄2 cup chopped onion1⁄2 cup chopped celery1⁄2 cup chopped green pepper1 tablespoon olive oil1 can (141⁄2 ounces) diced

tomatoes and green chilies,undrained

1⁄2 cup sliced fresh mushrooms1 can (21⁄4 ounces) sliced ripe

olives, drained1⁄2 teaspoon garlic powder4 catfish fillets (6 ounces each)

1⁄4 cup grated Parmesan cheese

[1] In a large skillet, saute the onion, celeryand green pepper in oil until tender. Add thetomatoes, mushrooms, olives and garlic pow-der. Bring to a boil. Reduce heat; simmer, un-covered, for 10 minutes or until heatedthrough.

[2] Place the catfish in an ungreased 13-in. x9-in. x 2-in. baking dish. Top with vegetablemixture; sprinkle with Parmesan cheese.Bake, uncovered, at 400° for 15-20 minutesor until fish flakes easily with a fork. Yield: 4servings.

stuffed troutSHIRLEY COLEMANMONKTON, VERMONT

This is an easy recipe that’s special enough for company. It’s a delicious treatment for your freshtrout.

2 bacon strips, cooked and crumbled

1⁄2 cup fresh coarse bread crumbs1⁄4 cup chopped onion2 tablespoons chopped fresh

parsley1⁄8 teaspoon salt1⁄8 teaspoon pepper4 dressed trout (1⁄2 pound each)

In a medium bowl, combine the first six ingre-dients; mix well. Stuff 1⁄4 cup into cavity ofeach trout. Place on a lightly greased rack ina shallow roasting pan. Bake at 350° for 35-40minutes or until fish flakes easily with a fork.Yield: 4 servings.

walleye veracruzROBERT & LINDA NAGLEPARK RAPIDS, MINNESOTA

Living in Minnesota lake country, we’ve naturallyhad to come up with a variety of recipes for freshwalleye. This is a favorite of ours that has Mexicanflair. We sprinkle the fish with lemon-pepper, thentop it with slices of onion, green pepper and toma-to.

4 walleye or catfish fillets (6 ounces each)

2 teaspoons lemon-pepper seasoning

1 medium red onion, sliced andseparated into rings

1 medium green pepper, sliced into rings

1 large tomato, sliced1⁄4 cup sliced ripe olives

[1] Place the fillets in a 13-in. x 9-in. x 2-in.baking dish coated with nonstick cookingspray. Sprinkle with lemon-pepper. Layer withthe onion, green pepper, tomato and olives.

[2] Cover and bake at 350° for 25-30 minutesor until fish flakes easily with a fork. Yield: 4servings.

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OKIRENE CLIETT

CEDAR BLUFF,MISSISSIPPI

This dish featuresthe green pepper,onion and celery

combination common to Cajun

dishes, but it’snot too spicy. It’s

a colorful and flavorful way toserve our locally

raised catfish.


FISH

CAJUN-STYLE CATFISH


sesame dill fish1⁄2 cup dry bread crumbs1⁄4 cup sesame seeds1⁄2 teaspoon dill weed1⁄4 teaspoon salt3⁄4 cup plain yogurt1 pound catfish or other whitefish

fillets1⁄4 cup vegetable oil


[1] In a shallow bowl, combine bread crumbs,sesame seeds, dill and salt. Place yogurt inanother bowl; stir until smooth. Dip fillets inyogurt; shake off excess, then dip in crumbmixture.

[2] Heat oil in a large nonstick skillet. Fry fil-lets over medium-high heat for 2-3 minutes oneach side or until fish flakes easily with a fork.Serve with lemon wedges if desired. Yield: 4servings.

trout with mushroomsKATHY KITTELLLENEXA, KANSAS

A mild lemon sauce accented by fresh mushroomscomplements these tender trout fillets. When fishis on sale, I buy plenty to serve to my large brood,because it always gets eaten right away.

LINDA HESSCHILLIWACK,BRITISHCOLUMBIA

A tangy yogurt, dilland sesame seedcoating make themost delicious fish.I know you’ll love itand how quick it isto fix, too.

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1⁄2 pound fresh mushrooms, sliced6 tablespoons butter, divided2 tablespoons minced fresh

parsley1⁄3 cup all-purpose flour1⁄4 teaspoon salt4 trout fillets (about 6 ounces each)

1⁄3 cup heavy whipping cream1⁄2 teaspoon lemon juice

[1] In a large skillet, saute mushrooms in 2 ta-blespoons butter until tender. Stir in parsley.Remove mushrooms to a serving platter; keepwarm. Combine flour and salt in a shallowdish; coat fillets with flour mixture on bothsides.

[2] Add 2 tablespoons butter to the skillet.Cook trout over medium heat for 8-10 minuteson each side or until fish flakes easily with afork; arrange over mushrooms.

[3] For sauce, melt remaining butter in a smallsaucepan. Gradually stir in cream and lemonjuice. Bring to a boil for 3-4 minutes or untilslightly thickened, stirring constantly. Serveover trout and mushrooms. Yield: 4 servings.

salsa catfishTERESA HUBBARDRUSSELLVILLE, ALABAMA

Give your fish a Southwestern “kick” with thischange-of-pace preparation. My sister doesn’t likeseafood, so I figured I’d disguise it with a mix ofinteresting tastes and textures. Everyone was sur-prised by the slightly crunchy tortilla chip coating.

1 cup finely crushed baked tortillachips

1⁄2 to 1 teaspoon chili powder3 tablespoons lemon juice1 tablespoon canola oil4 catfish fillets (4 ounces each)1 cup salsa, warmed

[1] In a shallow bowl, combine tortilla chipcrumbs and chili powder. In another bowl,combine lemon juice and oil. Dip fish in lemonmixture, then coat with crumb mixture.

[2] Place in a 13-in x 9-in. x 2-in. baking dishcoasted with nonstick cooking spray. Sprinklewith any remaining crumbs. Bake at 450° for8-10 minutes or until fish flakes easily with afork. Serve with salsa. Yield: 4 servings.

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SESAME DILL FISH

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NICKNICHOLSON

CLARKSDALE,MISSISSIPPI

To serve a reduced-calorie dish that isready in about 15

minutes, I cameup with this recipe.

I think the limejuice adds

fresh flavor tothe mild taste of

the fish.


FISH

LIME BROILEDCATFISH

trout baked in creamANN NACEPERKASIE, PENNSYLVANIA

Here’s a quick and delicious way to serve trout.It's definitely one of our family’s favorites.

6 trout fillets (about 31⁄2 ounceseach)

2 tablespoons lemon juice1 teaspoon dill weed

1⁄2 teaspoon salt1⁄8 teaspoon pepper1 cup heavy whipping cream2 tablespoons seasoned bread

crumbs

Place trout in a greased 13-in. x 9-in. x 2-in.baking dish. Sprinkle with lemon juice, dill,salt and pepper. Pour cream over all. Sprin-kle with bread crumbs. Bake, uncovered, at350° for 11-15 minutes or until fish flakes eas-ily with a fork. Yield: 4-6 servings.

lime broiled catfish1 tablespoon butter2 tablespoons lime juice

1⁄2 teaspoon salt, optional1⁄4 teaspoon pepper1⁄4 teaspoon garlic powder2 catfish fillets (6 ounces each)

Lime slices or wedges, optional Fresh parsley, optional

[1] Melt butter in a saucepan. Stir in limejuice, salt if desired, pepper and garlic pow-der; mix well. Remove from the heat and setaside. Place fillets in a shallow baking dish.Brush each fillet generously with lime-buttersauce.

[2] Broil for 5-8 minutes or until fish flakes eas-ily with a fork. Remove to a warm servingdish; spoon pan juices over each fillet. Gar-nish with lime and parsley if desired. Yield:2 servings.


new england fish bake

4 medium potatoes, peeled1 teaspoon all-purpose flour1 small onion, sliced into rings

1⁄2 teaspoon salt1⁄4 teaspoon pepper3⁄4 cup milk, divided

11⁄2 pounds freshwater fish (trout,catfish or pike) or cod fillets

3 tablespoons grated Parmesancheese, optional

2 tablespoons minced fresh parsley or 2 teaspoons driedparsley flakes

1/4 teaspoon paprika

[1] Place potatoes in a saucepan and coverwith water; bring to a boil. Cook until almosttender; drain. Slice 1⁄8 in. thick; place in agreased shallow 2-qt. baking dish. Sprinklewith flour. Top with onion; sprinkle with saltand pepper. Pour half of the milk over pota-toes. Place fish on top; pour remaining milkover fish. Sprinkle with Parmesan cheese ifdesired.

NORMADESROCHESWARWICK,RHODE ISLAND

I’ve lived in RhodeIsland for over 35years and love thefresh seafood dishesserved here. This isa favorite of mine.My mother-in-lawgave me the recipe.

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[2] Cover and bake at 375° for 20-30 minutesor until fish flakes easily with a fork. Sprinklewith parsley and paprika. Yield: 3-4 servings.

trout chowderLINDA KESSELRINGCORNING, NEW YORK

This hearty chowder cooks conveniently in a slowcooker so I can spend more time fishing and lessin the kitchen. Broccoli adds fresh taste and livelycolor to the rich, cheesy broth.

1 medium onion, chopped1 tablespoon butter2 cups milk1 cup ranch salad dressing1 pound boneless trout fillets, skin

removed1 package (10 ounces) frozen

broccoli cuts, thawed1 cup cubed or shredded cheddar

cheese1 cup cubed or shredded Monterey

Jack cheese1⁄4 teaspoon garlic powder

Paprika, optional

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3NEW ENGLAND FISH BAKE

baked walleye with vegetables

1 small onion, thinly sliced1 tablespoon olive oil2 small zucchini, julienned1 cup sliced fresh mushrooms

1⁄4 teaspoon pepper1⁄8 teaspoon garlic powder2 tablespoons lemon juice2 tablespoons grated Parmesan

cheese, divided4 walleye fillets (about 6 ounces

each)1 tablespoon butter, melted

[1] In a nonstick skillet, cook onion in oil overmedium heat for about 2 minutes. Stir in zuc-chini and mushrooms; cook and stir 2 minuteslonger. Sprinkle with pepper and garlic pow-der; stir in lemon juice. Cool and stir 30 sec-onds longer. Remove from heat; stir in 1 tea-spoon Parmesan cheese.

[2] Place fillets in a 13-in. x 9-in. x 2-in. bakingdish coated with nonstick cooking spray.Top each fillet with about 1⁄4 cup onion mix-ture. Drizzle with butter and sprinkle with re-maining Parmesan cheese. Bake, uncovered,at 375° for 18-22 minutes or until fish flakeseasily with a fork. Yield: 4 servings.

[1] In a skillet, saute onion in butter untiltender. Transfer to a slow cooker; add milk,dressing, fish, broccoli, cheeses and garlicpowder.

[2] Cover and cook on high for 11⁄2-2 hours oruntil soup is bubbly and fish flakes easily witha fork. Sprinkle with paprika if desired. Yield:6 servings.

southwestern catfishBRUCE CRITTENDENCLINTON, MISSISSIPPI

Catfish fillets are rubbed with a blend that includeschili powder, cumin, coriander, cayenne and papri-ka, then topped with homemade salsa. A green sal-ad, garlic bread and baked sweet potatoes roundout the meal nicely.

3 medium tomatoes, chopped1⁄4 cup chopped onion2 jalapeno peppers, seeded and

finely chopped2 tablespoons white wine vinegar 3 teaspoons salt, divided3 teaspoons paprika3 teaspoons chili powder1 to 11⁄2 teaspoons ground cumin1 to 11⁄2 teaspoons ground

coriander3⁄4 to 1 teaspoon cayenne pepper1⁄2 teaspoon garlic powder4 catfish fillets (6 ounces each)

[1] For salsa, in a bowl, combine the toma-toes, onion, jalapenos, vinegar and 1 tea-spoon salt. Cover and refrigerate for at least30 minutes.

[2] Combine the paprika, chili powder, cumin,coriander, cayenne, garlic powder and re-maining salt; rub over catfish.

[3] Coat grill rack with nonstick cooking spraybefore starting the grill. Grill fillets, uncov-ered, over medium heat for 5 minutes on eachside or until fish flakes easily with a fork.Serve with salsa. Yield: 4 servings.


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SONDRA OSTHEIMERBOSCOBEL, WISCONSIN

Mushrooms, zucchini and onions

taste just as goodwith fish as they do with beef and

venison. You’llwant to share this

excellent entreewith company.


FISH

BAKED WALLEYE WITH VEGETABLES


saucy fish sandwiches

1 cup mayonnaise1⁄3 cup ketchup1 teaspoon dried parsley flakes1 teaspoon dried minced onion

1⁄2 teaspoon Worcestershire sauce1⁄4 to 1⁄2 teaspoon hot pepper sauce1⁄8 teaspoon garlic powder1⁄2 cup all-purpose flour1⁄2 cup yellow cornmeal1 teaspoon salt

1⁄8 teaspoon pepper1⁄8 teaspoon cayenne pepper1 egg

1⁄2 cup milk6 panfish or cod fillets (about 1

pound)Vegetable oil

6 hamburger buns, splitLettuce leaves

ELIZABETHLEBLANCBOURG,LOUISIANA

You’ll be “hooked”once you try thesehomemade fishsandwiches. Thegolden cornmealbreading coats thefillets nicely, andthe sauce is tangy.One taste, andyou’ll know you’vegot a great meal onthe line.

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[1] In a small bowl, combine the first seven in-gredients; cover and chill at least 1 hour. In ashallow bowl, combine the flour, cornmeal,salt, pepper, and cayenne pepper. Beat eggand milk. Cut fish to fit buns; dip fillets intoegg mixture, then coat with flour mixture.

[2] In a large skillet, fry fish in a small amountof oil for 5-10 minutes or until it flakes easily with a fork and is golden brown on bothsides. Serve on buns with lettuce and sauce.Yield: 6 servings.

zippy cajun baked catfishWENDY STENMANGERMANTOWN, WISCONSIN

This is our favorite way to serve catfish. I’ve madethis with half of the spices at first. When my fami-ly got older, I doubled the spices.

2 tablespoons canola oil2 teaspoons garlic salt2 teaspoons dried thyme2 teaspoons paprika

1⁄2 teaspoon cayenne pepper1⁄2 teaspoon hot pepper sauce1⁄4 teaspoon pepper4 catfish fillets (8 ounces each)

[1] In a small bowl, combine the first seven in-gredients; brush over both sides of fish.

[2] Place fish in a 13-in. x 9-in. x 2-in. bakingdish coated with nonstick cooking spray.Bake at 450° for 10-13 minutes or until fishflakes easily with a fork. Yield: 4 servings.

catfish coating mixJEAN KOMLOSPLYMOUTH, MICHIGAN

This is such a tasty treatment for catfish. With noteson how to use it, this mix makes an excellent giftfor an avid fisherman.

13⁄4 cups dry bread crumbs3⁄4 cup cornflakes3⁄4 cup grated Parmesan cheese

11⁄2 teaspoons salt11⁄2 teaspoons paprika

3⁄4 teaspoon dried thyme

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SAUCY FISH SANDWICHES

1⁄2 pound catfish or whitefish fillets1⁄4 cup cornmeal2 tablespoons all-purpose flour

11⁄2 teaspoons canola oil11⁄2 teaspoons butter

TARTAR SAUCE: 1⁄4 cup mayonnaise1 tablespoon finely chopped dill

pickle2 teaspoons finely chopped onion2 teaspoons minced fresh dill

or 3⁄4 teaspoon dill weed

[1] In a resealable plastic bag, combine thelemon juice, garlic, salt and oregano; add fil-lets. Seal bag and turn to coat; refrigerate for30-60 minutes, turning several times.

[2] Drain and discard marinade. In a shallowbowl, combine cornmeal and flour. Coat filletswith cornmeal mixture. In a skillet, cook filletsin oil and butter for 5 minutes on each sideor until golden brown and fish flakes easilywith a fork.

[3] Meanwhile, for tartar sauce, in a bowl,combine the mayonnaise, pickle, onion anddill. Serve with fish. Yield: 2 servings.

3⁄4 teaspoon pepperADDITIONAL INGREDIENTS FORCATFISH:

1⁄3 cup milk11⁄2 pounds catfish fillets, cut into

4-inch strips

In a food processor, combine the first seveningredients; cover and process until blend-ed. Store in an airtight container in the re-frigerator for up to 4 months. Yield: about 3cups.

To prepare catfish: In a shallow dish, placemilk. In another shallow dish, place 1 cupcoating mixture. Dip fish in milk, then coatwith bread crumb mixture. Place in a greased15-in. x 10-in. x 1-in. baking pan. Bake at450° for 15-20 minutes or until fish flakes eas-ily with a fork, carefully turning once. Yield: 6servings.

tangy lemon catfish2 tablespoons lemon juice1 garlic clove, minced

1⁄4 teaspoon saltDash dried oregano

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CAROL MINGIAGREENSBOR,

NORTHCAROLINA

My husband turnsup his nose at anyfish dish I prepareexcept this one. In

fact, this one makeshis eyes light up!


FISH

TANGY LEMON CATFISH


baked salmon withcrumb topping

1 cup soft whole wheat breadcrumbs

1⁄3 cup sliced almonds, coarselychopped

1 tablespoon finely chopped greenonion

11⁄2 teaspoons minced fresh thyme or 1⁄2 teaspoon dried thyme

1⁄2 teaspoon salt1⁄8 teaspoon pepper2 tablespoons butter, melted1 salmon fillet (2 pounds)

[1] In a bowl, combine the bread crumbs, al-monds, onion, thyme, salt and pepper; mixwell. Add butter and toss lightly; set aside.

[2] Pat salmon dry. Place skin side down in a 15-in. x 10-in. x 1-in. baking pan coated with non-stick cooking spray. Spritz salmon with nonstickcooking spray; cover with crumb mixture. Bake,uncovered, at 350° for 20-25 minutes or untilfish flakes easily with a fork. Yield: 8 servings.

TASTE OF HOMETEST KITCHEN

Fishing for a newway to serve salmonthat’s special enoughfor company? Try this elegant entree. A generous topping of bread crumbs, almonds, greenonion and seasonings givesmoist salmon a tasty treatment.

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salmon with orange-kiwi salsaMARIA DAVISFLOWER MOUND, TEXAS

When I first tried this wonderful marinated bakedsalmon, I knew I had to have the recipe. The citrusysalsa is as pretty as it is tasty.

1⁄2 cup white wine or chicken broth1⁄2 cup unsweetened red grapefruit

juice4 garlic cloves, minced1 to 2 teaspoons dill weed

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BAKED SALMON WITH CRUMB TOPPING

HUNTING & FISHING

In general, 1 pound of whole fishyields 1 serving. One pound offish steaks or fillets equals 3 to

4 servings. Prepare fresh fish within 1 to 2 daysafter its caught. It should be pan-dressed, washedin cold water, blotted with paper towels, placedin an air-tight container or heavy-duty plasticbag and refrigerated in the coldest part of your re-frigerator. TASTE OF HOME TEST KITCHEN

tip

1⁄2 teaspoon saltDash dried tarragonDash cayenne pepper

1⁄3 cup pitted ripe olives1⁄4 cup sunflower kernels, toasted

[1] Cut top off garlic bulb, leaving root end in-tact. Place cut side up in a small ungreasedbaking dish; drizzle water around the garlic.Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5minutes. Squeeze softened garlic from skins;set aside.

[2] Combine the Cajun seasoning, honey andremaining oil; spoon half over the salmon. Ina bowl, combine tomatoes, peppers andonion; add remaining honey mixture and tossto coat. Place salmon and vegetables on agreased broiler pan. Broil 3-4 in. from the heatfor 6-8 minutes or until fish flakes easily witha fork and vegetables are crisp-tender.

[3] Meanwhile, cook pasta according to pack-age directions. In a saucepan, combine thefirst nine sauce ingredients; cook and stiruntil butter is melted. Drain the pasta. In alarge serving bowl, gently toss pasta, lemonsauce, softened garlic, salmon and vegeta-bles. Sprinkle with olives and sunflower ker-nels. Yield: 8 servings.

4 salmon fillets (6 ounces each)SALSA:

1 cup chopped orange1 cup chopped kiwifruit1 large onion, chopped1 jalapeno pepper, seeded and

diced

[1] In a large resealable plastic bag, combinethe first four ingredients; add salmon. Sealbag and turn to coat; refrigerate for 2 hours.In a bowl, combine salsa ingredients. Coverand refrigerate until serving.

[2] Drain marinade and place in a saucepan.Bring to a boil; boil for 1 minute. Place salmonin a 13-in. x 9-in. x 2-in. baking dish. Pourmarinade over salmon. Cover and bake at375° for 20-25 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 4servings.

Editor’s Note: When cutting and seeding hotpeppers, use rubber or plastic gloves to pro-tect your hand. Avoid touching your face.

lemony salmonand pasta

1 whole garlic bulb1 tablespoon water3 tablespoons olive oil, divided5 tablespoons Cajun seasoning3 tablespoons honey1 salmon fillet (2 pounds), cut into

2-inch pieces3 plum tomatoes, quartered1 medium sweet red pepper, cut

into 1⁄4-inch strips1 medium sweet yellow pepper,

cut into 1⁄4-inch strips1 large red onion, sliced8 ounces uncooked penne or

medium tube pastaLEMON SAUCE:

1⁄3 cup butter, cubed1⁄4 cup olive oil3 tablespoons lemon juice1 to 2 garlic cloves, minced2 teaspoons grated lemon peel1 tablespoon minced fresh parsley

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PENNY CHILDSFERNDALE,

WASHINGTON

My family madethis up as we went

along one night.There are endless

possibilities for it, but I wrote

down this version because we all

liked it so much.


FISH

LEMONY SALMON AND PASTA


catfish with lemon-butter sauce

3⁄4 cup butter8 ounces fresh mushrooms, sliced1 garlic clove, minced

1⁄2 cup chicken broth or dry whitewine

2 tablespoons lemon juice1⁄4 to 1⁄3 cup chopped fresh parsley1 teaspoon salt

1⁄2 teaspoon pepper11⁄2 pounds catfish fillets, cut into

bite-size pieces16 ounces spaghetti, cooked and

drained1⁄2 cup grated Parmesan cheese

Lemon slices or wedges, optional Additional parsley, optional

[1] In a large skillet, melt butter over medi-um heat. Cook mushrooms and garlic, stirring

RITA FUTRALOCEAN SPRING,MISSISSIPPI

I created this recipefor a catfish cookingcontest by modifyinga recipe for shrimpand spaghetti, whichI also developed.

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occasionally, for 5 minutes. Add broth orwine, lemon juice, parsley, salt and pepper;cook 3 minutes, stirring occasionally.

[2] Add catfish; simmer, uncovered, for 6-8minutes or until fish flakes easily with a fork.(Butter sauce will be thin.) Serve overspaghetti. Sprinkle with Parmesan cheese.Garnish with lemon and parsley if desired.Yield: 6-8 servings.

lemon-pepper catfishREGINA ROSENBERRYGREENCASTLE, PENNSYLVANIA

Nothing beats a late supper of grilled catfish aftera hard day’s work.

6 tablespoons lemon juice1⁄4 cup butter, melted2 teaspoons Worcestershire sauce4 catfish fillets (about 5 ounces

each)

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CATFISH WITH LEMON-BUTTER SAUCE

fish fillets italiano1⁄4 cup chopped onion1 garlic clove, minced2 teaspoons olive oil1 cup diced zucchini

1⁄2 cup sliced fresh mushrooms1⁄2 teaspoon dried oregano1⁄4 teaspoon dried basil1 can (8 ounces) tomato sauce1 tablespoon tomato paste

3⁄4 pound cod, perch or haddock fillets

2 tablespoons shredded Parmesancheese

[1] In a skillet, saute onion and garlic in oiluntil tender. Add the zucchini, mushrooms,oregano and basil. Cook for 3 minutes or untiltender. Stir in the tomato sauce and paste.Cook for 8-10 minutes or until heated through.

[2] Place fillets in an ungreased 11-in. x 7-in.x 2-in. baking dish; top with vegetable mix-ture. Bake, uncovered, at 350° for 20 minutesor until fish flakes easily with a fork. Sprinklewith Parmesan cheese. Yield: 2 servings.

1⁄2 teaspoon salt1⁄2 teaspoon lemon-pepper

seasoning

[1] In a large resealable plastic bag, combinethe lemon juice, butter and Worcestershiresauce. Add catfish; seal bag and turn to coat. Re-frigerate for 30 minutes, turning occasionally.

[2] Coat grill rack with nonstick cooking spraybefore starting the grill. Drain and discardmarinade. Sprinkle catfish with salt andlemon-pepper. Grill, covered, over mediumheat for 4-6 minutes on each side or untilfish flakes with a fork. Yield: 4 servings.

spinachcatfish skilletLEE BREMSONKANSAS CITY, MISSOURI

Nestled in a skillet with colorful, nutritious carrotsand spinach, this catfish fillet comes out perfect-ly moist. This skillet supper is no more troublethan heating a frozen dinner—and it tastes somuch better!

10 baby carrots2 teaspoons vegetable oil

1⁄4 cup thinly sliced onion1 catfish fillet (about 6 ounces)1 package (6 ounces) fresh baby

spinach2 tablespoons white wine vinegar

1⁄4 teaspoon sugar

[1] In a skillet, stir-fry carrots in oil for 1-2 min-utes or until crisp-tender. Add onion; cookand stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprin-kle with vinegar and sugar.

[2] Cover and cook for 5 minutes or until fishflakes easily with a fork. Remove to a warmserving dish; spoon pan juices over fillet.Yield: 1 serving.

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MARGARETRISINGERPACIFICA,

CALIFORNIA

My husband is anavid fisherman, so

we enjoy a lot offresh ocean fish. I

found this recipe ina cookbook but

adjusted it to servetwo and changed

the seasonings.Served with rice

and a salad, itmakes a delicious

low-fat entree.


FISHFISH FILLETS ITALIANO

HUNTING & FISHING

Wrap fresh fish in freezer paper,heavy-duty foil or heavy-dutyplastic bags for long-term storage in the freezer.Freeze leaner fish, such as catfish and rainbowtrout , for up to 6 months and oily fish, like salmonand lake trout for up to 3 months.

TASTE OF HOME TEST KITCHEN

tip


crunchy-coatedwalleye

1⁄3 cup all-purpose flour1 teaspoon paprika

1⁄2 teaspoon salt1⁄4 teaspoon pepper1⁄4 teaspoon onion powder1⁄4 teaspoon garlic powder2 eggs

21⁄4 pounds walleye, perch or pike fillets

11⁄2 cups mashed potato flakes1⁄3 cup vegetable oil

Tartar sauce and lemon wedges, optional

[1] In a shallow bowl, combine flour, paprika,salt, pepper, onion powder and garlic powder.In another bowl, beat the eggs. Dip both sidesof fillets in flour mixture and eggs, then coatwith potato flakes.

[2] In a skillet, fry fillets in oil for 5 minuteson each side or until fish flakes easily with afork. Serve with tartar sauce and lemon ifdesired. Yield: 4 servings.

SONDRA OSTHEIMERBOSCOBEL, WISCONSIN

Your fresh lake fishwill go to wonderfuluse in this recipe,which producescrunchy, goldenfillets. Delicious!

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catfish with savorystrawberry sauceHEATHER SAPPARLINGTON, VIRGINIA

This mouth-watering fish is sure to be the hit ofyour next special dinner. The tangy sauce is excel-lent with the sweet catfish.

4 catfish fillets (6 ounces each)1⁄4 teaspoon salt1⁄4 teaspoon pepper1 teaspoon hot pepper sauce

1⁄4 cup strawberry spreadable fruit2 tablespoons red wine vinegar1 tablespoon seafood sauce

3⁄4 teaspoon soy sauce1⁄2 teaspoon grated horseradish1 garlic clove, minced

1⁄3 cup cornmeal1⁄3 cup all-purpose flour1 tablespoon olive oil

[1] Place fillets in a shallow dish. Sprinkle withthe salt, pepper and hot pepper sauce; setaside. In a small saucepan, combine thestrawberry spreadable fruit, vinegar, seafoodsauce, soy sauce, horseradish and garlic.Cook until heated through.

[2] Meanwhile, in a large resealable plasticbag, combine cornmeal and flour. Add onecatfish fillet at a time and shake to coat.

[3] In a large nonstick skillet, cook catfish inoil over medium-high heat for 2-3 minutes oneach side or until fish flakes easily with a fork.Drain on paper towels. Serve with strawber-ry sauce. Yield: 4 servings.

catfish po’boysMILDRED SHERRERFORT WORTH, TEXAS

A zesty cornmeal mixture coats catfish strips inthese filling sandwiches.

2 tablespoons mayonnaise1 tablespoon sour cream1 tablespoon white wine vinegar1 teaspoon sugar2 cups broccoli coleslaw mix

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CRUNCHY-COATED WALLEYE

1 pound catfish fillets, cut into 21⁄2-inch strips

2 tablespoons milk1⁄4 cup cornmeal2 teaspoons Cajun seasoning

1⁄2 teaspoon salt1⁄8 teaspoon cayenne pepper2 teaspoons olive oil4 kaiser rolls, split

[1] In a small bowl, whisk the mayonnaise,sour cream, vinegar and sugar until smooth.Add coleslaw mix; toss. Set aside. In a shal-low bowl, toss the catfish with milk. In a largeresealable plastic bag, combine cornmeal, Cajun seasoning, salt and cayenne. Add cat-fish, a few pieces at a time, and shake to coat.

[2] In a large nonstick skillet, heat oil overmedium heat. Cook catfish for 4-5 minutes oneach side or until fish flakes easily with a fork

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RHONDA DIETZGARDEN CITY,

KANSAS

Grilling is my family’s favorite

way to fix suppers.Because my

husband savorswell-prepared

meals, this recipequickly became one of his most

requested.


FISHand coating is golden brown. Spoon coleslawonto rolls; top with catfish. Yield: 4 servings.

crispy catfish3⁄4 cup finely crushed saltines

(about 22 crackers)1 teaspoon seasoned salt

1⁄2 teaspoon celery salt1⁄2 teaspoon garlic salt4 catfish fillets (about 8 ounces

each)1⁄3 cup butter, melted

In a shallow dish, combine the first four ingre-dients. Pat fillets dry; dip in butter, then coatwith crumb mixture. Coat grill rack withnonstick cooking spray before starting grill.Grill fillets, covered, over medium-hot heat for10 minutes or until fish flakes easily with afork, carefully turning once. Yield: 4 servings.

CRISPY CATFISH


greek grilled catfish6 catfish fillets (8 ounces each)

Greek seasoning to taste 4 ounces feta cheese, crumbled1 tablespoon dried mint2 tablespoons olive oil

Fresh mint leaves or parsley, optional Cherry tomatoes, optional

[1] Sprinkle both sides of fillets with Greekseasoning. Sprinkle each fillet with 1 round-ed tablespoon feta cheese and 1⁄2 teaspoonmint. Drizzle 1 teaspoon olive oil over each.Roll up fillets and secure with toothpicks.

[2] Grill over medium heat for 20–25 minutesor until fish flakes easily with a fork. Or, placefillets in a greased baking dish and bake at350° for 30-35 minutes or until fish flakes eas-ily with fork. Garnish with mint leaves orparsley and cherry tomatoes if desired. Yield:6 servings.

RITA FUTRALOCEAN SPRING,MISSISSIPPI

Temperatures hereon the Gulf Coastare moderate year-round, so wegrill out a lot. Myhusband, Larry, cameup with this recipeby experimenting.Our whole familylikes the uniquetaste of this dish.

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coconut-crustedperchNORMA THURBERJOHNSTON, RHODE ISLAND

A coconut breading lends tropical taste to tenderperch served with a sweet-sour sauce for dipping.I’ve made this dish for my family for years. It‘s goodwith any whitefish.

1⁄2 cup apricot preserves1⁄4 cup ketchup1⁄4 cup light corn syrup2 tablespoons lemon juice

1⁄4 teaspoon ground ginger2 cups crushed butter-flavored

crackers (about 50 crackers)1 cup flaked coconut2 eggs2 tablespoons evaporated milk

1⁄2 teaspoon salt

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3

baked fish and rice11⁄2 cups boiling chicken broth

1⁄2 cup uncooked long grain rice1⁄4 teaspoon Italian seasoning1⁄4 teaspoon garlic powder1 package (10 ounces) frozen

chopped broccoli, thawed and drained

1 tablespoon grated Parmesancheese

1 can (2.8 ounces) french-friedonions, divided

1 pound fresh or frozen fish fillets,thawed

Dash paprika1⁄2 cup shredded cheddar cheese

[1] In a greased 11-in. x 7-in. x 2-in. bakingdish, combine the broth, rice, Italian season-ing and garlic powder. Cover and bake at 375°for 10 minutes. Add the broccoli, Parmesancheese and half of the onions. Top with fishfillets; sprinkle with paprika.

[2] Cover and bake 20-25 minutes longer oruntil the fish flakes easily with a fork. Un-cover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3minutes or until cheese is melted. Yield: 4servings.

3 pounds perch fillet1 cup vegetable oil, divided

[1] For sweet-sour sauce, combine the pre-serves, ketchup, corn syrup, lemon juice andginger in a small saucepan. Bring to a boil. Re-duce heat; simmer, uncovered, for 5 minutesor until slightly thickened. Remove from theheat and keep warm.

[2] In a shallow dish, combine the crackercrumbs and coconut. In another shallow dish,whisk the eggs, milk and salt. Dip each filletin egg mixture, then coat with crumb mixture.

[3] In a large skillet, cook fish in 3 tablespoonsoil in batches over medium-high heat for 1-2minutes on each side or until fish flakes eas-ily with a fork, adding oil as needed. Servewith sweet-sour sauce. Yield: 8 servings.

flavorfulcatfish filletsELLEN MUNNIKCHESTERFIELD, MICHIGAN

This is the best catfish ever. It’s fast to prepare…and the cayenne adds a little zip. The golden corn-meal and herb coating keeps the fillets moist andgives them traditional appeal without the fat thatcomes from frying.

1⁄4 cup buttermilk2 teaspoons Dijon mustard

1⁄2 cup cornmeal1⁄2 teaspoon dried thyme1⁄2 teaspoon pepper1⁄4 to 1⁄2 teaspoon cayenne pepper1 pound catfish fillets


[1] In a shallow bowl, whisk buttermilk andmustard until smooth. In another bowl, com-bine the cornmeal and seasonings. Dip filletsinto buttermilk mixture, then into cornmealmixture. Place 1 in. apart on a wire rack coat-ed with nonstick cooking spray. Place rackon a baking sheet.

[2] Broil 4 in. from the heat for 3-4 minuteson each side or until fish flakes easily with afork. Serve with lemon if desired. Yield: 4servings.

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JO GROTH,PLAINFIELD,

IOWA

I just recently triedthis simple-to-fix

meal-in-one, and itwas an instant hithere at our house.

Fish and rice are a tasty change ofpace from regularmeat-and-potato

fare.


FISHBAKED FISH AND RICE


glazed salmon fillet1⁄4 cup soy sauce2 tablespoons brown sugar

1⁄4 teaspoon crushed red pepperflakes

1⁄4 teaspoon ground ginger1⁄8 teaspoon sesame oil1 salmon fillet (11⁄2 pounds)

In a bowl, combine the first five ingredients.If grilling the salmon, coat grill rack with non-stick cooking spray before starting the grill.Grill salmon, covered, over medium heat orbroil 4-6 in. from the heat for 5-6 minutes oneach side or until salmon flakes easily with afork, basting frequently with glaze. Yield: 6servings.

parmesan salmon filletsTASTE OF HOME TEST KITCHEN

This tasty pan-fried salmon with a salsa-like com-pote makes a colorful entree any time of year. If youcan’t find lovage leaves, use celery leaves instead.

TOMATO LOVAGE COMPOTE:2 large tomatoes, seeded and

chopped

SHERRY WESTNEW RIVER, ARIZONA

I love to cook andusually try a newrecipe at least once a week. This salmonhas wonderful flavor.I’ve served it to company severaltimes, and they always love it.

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1⁄2 cup finely chopped red onion1⁄3 cup minced lovage or celery

leaves1⁄4 cup lemon juice1 tablespoon grated lemon peel

1⁄2 teaspoon salt1⁄2 teaspoon hot pepper sauce

SALMON:1 egg2 tablespoons milk1 cup dry bread crumbs

1⁄2 cup grated Parmesan cheese4 salmon fillets (6 ounces each)3 tablespoons vegetable oil

[1] In a large bowl, gently toss the compoteingredients. Cover and let stand at room tem-perature for 1 hour.

[2] In a shallow bowl, whisk the egg and milk.In another shallow bowl, combine breadcrumbs and Parmesan cheese. Pat salmon drywith paper towels. Dip in milk mixture, thencoat with crumb mixture.

[3] In a large nonstick skillet, cook the salmonin oil over medium-high heat until fish flakeseasily with a fork, turning once. Serve withcompote. Yield: 4 servings.

artichoke olive salmonMICHELE SALAZARPLAIN CITY, OHIO

After I enjoyed a salmon fillet smothered with ar-tichoke hearts, olives and diced tomatoes at an Italian restaurant, I decided to create this recipe athome. My husband loves it.

1 salmon fillet (20 ounces)1 cup stuffed olives, chopped1 can (41⁄4 ounces) chopped ripe

olives1 can water-packed artichoke

hearts, rinsed and drained1 can (141⁄2 ounces) diced

tomatoes, drained

Cut salmon into four pieces. Place on a pieceof heavy-duty foil (about 18 in. x 15 in.). Topeach piece with olives, artichokes and toma-toes. Fold foil around salmon and seal tight-ly. Place on a baking sheet. Bake at 350° for

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GLAZED SALMON FILLET

covered, at 350° for 25-30 minutes or until fishflakes easily with a fork. Yield: 4 servings.

Editor’s Note: Reduced-fat or fat-free may-onnaise is not recommended for this recipe.

basil caesar salmon4 salmon fillets (8 ounces each)

1⁄4 cup creamy Caesar salad dressing

Pepper to taste1 cup Caesar salad croutons,

crushed1⁄2 cup grated Parmesan cheese2 teaspoons dried basil2 tablespoons olive oil

Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon the salad dressing overfillets; sprinkle with pepper. Combine thecroutons, Parmesan cheese and basil; sprin-kle over fillets and gently press into dressing.Drizzle with oil. Bake, uncovered, at 350° for15-20 minutes or until fish flakes easily witha fork. Yield: 4 servings.

35-40 minutes or until fish flakes easily witha fork. Yield: 4 servings.

snowcapped salmonELLA HOSMERCENTRAL, ALASKA

The name of this recipe is suggestive of my state’swondrous beauty. Alaska is known for its salmon,and this is one of my favorite ways to prepare it. Therecipe also works well with other kinds of fish.

1 tablespoon all-purpose flour4 salmon fillets (6 ounces each)2 egg whites1 cup mayonnaise1 teaspoon ground mustard


[1] Sprinkle flour over salmon fillets. Place ina greased 11-in. x 7-in. x 2-in. baking dish. Ina small mixing bowl, beat egg whites untilstiff peaks form.

[2] In another bowl, combine the mayon-naise and mustard; fold in egg whites. Spoonover salmon. Sprinkle with cheese. Bake, un-

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LAURIE LACLAIRNORTH

RICHLANDHILLS, TEXAS

Since I love bothsalmon and Caesarsalad, I created this

“delish fish” dish.It’s hard to believe

it takes so little effort to prepare

such a showy company entree.


FISH

BASIL CAESAR SALMON


honey walleye1 egg2 teaspoons honey2 cups crushed butter-flavored

crackers (about 45 to 50)1⁄2 teaspoon salt4 to 6 walleye fillets

(11⁄2 to 2 pounds)1⁄3 to 1⁄2 cup vegetable oil


[1] In a shallow bowl, beat egg; add honey.In a large resealable plastic bag, combinecrackers and salt. Dip fish in egg mixture,then shake in bag until coated.

[2] In a skillet, cook fillets in oil for 3-5 minuteson each side or until golden and fish flakeseasily with a fork. Serve with lemon wedgesif desired. Yield: 4-6 servings.

hearty walleyesandwichesCARMEN HENDERSONHEREFORD, TEXAS

Our family likes to fish, so I’m always looking fordifferent ways to prepare our catch. This one hasturned out to be a family favorite.

KITTY MCCUEST. LOUIS PARK,MINNESOTA

Our state is knownas the “Land of10,000 Lakes,” sofishing is a favoriterecreation here. Thisrecipe is a quickway to prepare allthe fresh walleye that’s hooked bythe anglers in ourfamily.

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1 walleye fillet (about 12 ounces),cut in half

1 tablespoon lemon juice1⁄4 teaspoon salt1⁄8 to 1⁄4 teaspoon pepper1⁄4 cup cornmeal4 bacon strips1 tablespoon butter, softened2 submarine buns, split

1⁄4 cup mayonnaise1 garlic clove, minced

Lettuce leaves Tomato slices

[1] Sprinkle fillet with lemon juice, salt andpepper. Coat with cornmeal and set aside. Ina skillet, cook bacon over medium heat untilcrisp. Remove to paper towels; drain, reserv-ing 2 tablespoons drippings.

[2] In the same skillet, cook fillet in reserveddrippings for about 4 minutes on each sideor until fish flakes easily with a fork. Mean-while, butter cut sides of buns. Place butteredside up on a baking sheet. Toast under broil-er for about 1 minute or until golden brown.

[3] In a small bowl, combine mayonnaise andgarlic; spread on buns. Top with lettuce,tomato slices and fish. Yield: 2 servings.

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HONEY WALLEYE

fisherman’s crispy coatingTAMMI FREIHLAKEWOOD, CALIFORNIA

My father is an avid fisherman and frequently actsas the chef on fishing trips he takes with his bud-dies. To please that group—and to get us kids toeat fish at home—he created this pleasantly mild,crispy coating.

1 egg1 cup milk1 cup crisp rice cereal, crushed

1⁄4 cup all-purpose flour1⁄4 cup cornmeal

11⁄2 teaspoons lemon-pepper seasoning

1⁄4 teaspoon seasoned salt1⁄8 teaspoon onion salt1⁄8 teaspoon garlic salt4 walleye or other whitefish fillets

(13⁄4 to 2 pounds)Oil for frying

[1] In a shallow bowl, whisk together theegg and milk. In a large resealable plasticbag, combine the cereal, flour, cornmeal andseasonings. Dip the fish fillets into egg mix-ture, then coat with cereal mixture.

[2] In a large skillet, heat 1⁄4-in. of oil overmedium-high heat. Fry the fillets for 5-7 min-utes on each side or until fish flakes easilywith a fork. Yield: 4 servings.

italian-style walleyeCATHY LUESCHENCOLUMBUS, NEBRASKA

Herbs and melted cheese dress up fillets in thisrecipe. When I want a quick fish dinner, this is therecipe I turn to.

4 to 6 walleye fillets (about 11⁄2pounds)

1 can (15 ounces) tomato sauce2 tablespoons chopped fresh

parsley1 teaspoon Italian seasoning

1⁄2 teaspoon dried basil1⁄4 teaspoons salt1⁄8 teaspoon pepper

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ANN BERGCHESAPEAKE,

VIRGINIA

Mother’s secret inpreparing this

recipe was to butterthe fish first before

dusting it withflour. That seals in

the moisture of thefish, which makes

it succulent and absolutely delicious.


FISH

BROILED FISH

1 cup (4 ounces) shredded part-skim mozzarella cheese

[1] Place walleye in a greased shallow 3-qt. or13-in. x 9-in. x 2-in baking dish. Combinetomato sauce, parsley, Italian seasoning,basil, salt and pepper; pour over the fish.

[2] Bake, uncovered, at 350° for 15 minutes.Sprinkle with mozzarella cheese. Bake 5-10minutes longer or until fish flakes easily witha fork. Yield: 4-6 servings.

broiled fish4 orange roughy, red snapper,

catfish or trout fillets (11⁄2 to 2pounds)

6 tablespoons butter, melted, divided

1 tablespoon all-purpose flourPaprika Juice of 1 lemon

1 tablespoon minced fresh parsley2 teaspoons Worcestershire sauce

[1] Place fish on a broiler rack that has beencoated with nonstick cooking spray. Brushtops of fish with 3 tablespoons of the butter;dust with flour and sprinkle with paprika.Broil 5-6 in. from the heat for 5 minutes oruntil fish just begins to brown.

[2] Combine lemon juice, parsley, Worcester-shire sauce and remaining butter; pour overthe fish. Broil 5 minutes longer or until fishflakes easily with a fork. Yield: 4 servings.


bluegill parmesan1⁄4 cup butter, melted1⁄2 cup dry bread crumbs1⁄3 cup grated Parmesan cheese2 tablespoons minced fresh

parsley1 teaspoon salt

1⁄2 teaspoon paprika1⁄4 teaspoon dried oregano1⁄4 teaspoon dried basil1⁄4 teaspoon pepper1 pound fresh or frozen bluegill

fillets, thawed

Place butter in a shallow dish. in another shal-low dish, combine bread crumbs, Parmesancheese and seasonings. Dip fillets in butter,then coat with crumb mixture. Place in agreased 15-in. x 10-in. x 1-in. baking pan.Bake, uncovered, at 350° for 20 minutes oruntil fish flakes easily with a fork. Yield: 4servings.

MARGARET GARBERS, VAN HORNE,IOWA

All the fisherman atyour house will bepleased to turn overtheir catch for thistasty recipe. Theseasoned crumbmixture produces acrispy coating forbaked fillets that really stays on.

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crab-stuffed catfishJOY MCCONAGHYMOLINE, ILLINOIS

My family was not big on fish until I made this dish.I stuff catfish fillets with crabmeat, cheese, sea-soned bread crumbs and mayonnaise.

1 can (6 ounces) crabmeat,drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked

3 tablespoons seasoned breadcrumbs

2 tablespoons shredded MontereyJack cheese

2 tablespoons butter, melted11⁄2 teaspoons mayonnaise

1⁄8 teaspoon salt, optional1⁄8 teaspoon pepper

Dash cayenne pepper 2 catfish or whitefish fillets

(6 ounces each)1⁄8 teaspoon paprika

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BLUEGILL PARMESAN

[1] In a shallow bowl, combine the cornflakes,celery salt, onion powder, paprika and pep-per. Brush the fish fillets with butter; coatwith crumb mixture.

[2] Place in a greased 13-in. x 9-in. x 2-in. bak-ing dish. Bake, uncovered, at 350° for 25 min-utes or until fish flakes easily with a fork.Yield: 6 servings.

instead offrying fish

1 pound walleye, perch or pike fillets

1⁄4 cup milk1 cup crushed potato chips

1⁄4 cup grated Parmesan cheese1⁄4 teaspoon dried thyme1 tablespoon dry bread crumbs2 tablespoons butter, melted

[1] Cut fish into serving-size pieces. Place milkin a shallow bowl. In another shallow bowl,combine potato chips, Parmesan cheese andthyme. Dip fish in milk, then coat with the po-tato chip mixture. Sprinkle a greased 8-in.square baking dish with bread crumbs.

[2] Place fish over crumbs; drizzle with butter.Bake, uncovered, at 475° for 12-14 minutesor until fish flakes easily with a fork. Yield: 4servings.

In a bowl, combine the first eight ingredients.Cut each fillet in half widthwise; place twohalves in a greased 8-in. square baking dish.Press crab mixture onto fillets; top with re-maining halves. Sprinkle with paprika. Bake,uncovered, at 425° for 22-26 minutes or untilfish flakes easily with a fork. Yield: 2 servings.

italian catfish filletsCHERI LEFKOWITCHNORWALK, CONNECTICUT

A tangy red sauce adds pizzazz to the catfish fil-lets in this simple entree. I’ve been preparing thisrecipe for years, and my family loves it.

1 can (8 ounces) tomato sauce2 teaspoons olive oil1 teaspoon zesty Italian salad

dressing mix1⁄4 teaspoon salt1⁄8 teaspoon pepper4 catfish fillets (6 ounces each)3 tablespoons shredded Romano

cheese

[1] In a bowl, combine the first five ingredi-ents. Pour half of the sauce into an 11-in. x 7-in. x 2-in. baking dish coated with nonstickcooking spray. Arrange fish over sauce. Topwith remaining sauce.

[2] Bake, uncovered, at 375° for 20 minutes.Sprinkle with cheese. Bake 5 minutes longeror until fish flakes easily with a fork andcheese is melted. Yield: 4 servings.

oven-fried catfishKAY BELLPALESTINE, TEXAS

You can’t beat this easy method for making the verybest catfish. It’s a favorite of mine.

1 cup crushed cornflakes3⁄4 teaspoon celery salt1⁄4 teaspoon onion powder1⁄4 teaspoon paprika1⁄8 teaspoon pepper6 catfish fillets (6 ounces each)

1⁄3 cup butter, melted

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SHARON FUNFSINNMENDOTA,

ILLINOIS

This quick recipe isone I discovered

over 20 years agoin a fund-raiser

cookbook. Since myhusband is an avidfisherman, I’ve putit to good use over

the years. Thecrispy potato chipcoating bakes up

toasty brown, andthe fillets stay nice

and moist.


FISH

INSTEAD OF FRYING FISH


baked whole salmon

3⁄4 cup white wine or chicken broth3⁄4 cup chopped celery leaves1 small onion, minced2 lemon slices8 fresh basil leaves2 teaspoons dried tarragon1 teaspoon dried rosemary,

crushed1⁄4 teaspoon dried thyme1 whole salmon (about 10 pounds)

11⁄2 teaspoons saltWINE SAUCE:

2 green onions, chopped1⁄2 cup butter6 tablespoons all-purpose flour

21⁄3 cups water21⁄3 cups white wine or chicken broth

DIXIE HARMONBAINVILLE, MONTANA

Fresh salmon is a real treat for us. So when I have the opportunity tocook with a wholesalmon, I love tomake this elegantentree.

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2 egg yolks, lightly beaten1⁄2 cup heavy whipping cream

Salt and pepper to taste

[1] In a saucepan over medium heat, combinethe first eight ingredients. Bring to a boil. Re-duce the heat and simmer, uncovered, for 30minutes.

[2] Remove head and tail from salmon if de-sired. Place a double thickness of heavy-duty foil on a baking sheet (longer than thelength of the fish). Grease foil. Place salmonon foil; sprinkle the cavity with salt. Pour herbsauce over fish. Fold foil over fish and sealtightly. Bake at 375° for 60-75 minutes or un-til fish flakes easily with a fork.

[3] Place the salmon on a serving platter andkeep warm. Strain cooking juices, reserving 1⁄3cup. In a large saucepan, saute the greenonions in butter until tender. Stir in the flouruntil blended. Gradually stir in the water,wine or broth and reserved cooking juices.Bring to a boil; cook and stir for 2 minutes oruntil thickened.

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BAKED WHOLE SALMON

[4] Reduce heat. Stir a small amount of hot liq-uid into egg yolks; return all to pan, stirringconstantly. Add cream, salt and pepper. Cookand stir until mixture reaches 160°. Servewith the salmon. Yield: 12-14 servings.

salmon chowderMARY LOU PEARCEVICTORIA, BRITISH COLUMBIA

We live near some of the best salmon fishing inthe world. I came up with this chowder that usessalmon in place of shellfish.

2 cups diced peeled potatoes11⁄2 cups fresh or frozen mixed

vegetables1 large onion, chopped

1⁄2 teaspoon celery seed2 cups water6 plum tomatoes, peeled, seeded

and chopped3 tablespoons butter3 tablespoons all-purpose flour

1⁄4 teaspoon saltDash pepper

2 cups milk2 cups cubed cooked salmon

[1] In a Dutch oven, combine the potatoes,vegetables, onion, celery seed and water.Bring to a boil. Reduce heat; cover. Simmer for20 minutes or until vegetables are tender.Add the tomatoes; simmer 5 minutes longer.

[2] In saucepan, melt butter. Stir in the flour,salt and pepper until smooth. Gradually addmilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the veg-etable mixture with salmon; heat through.Yield: 8 servings.

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CHERYL BYDOWDKI

PUNTA GORDA,FLORIDA

This nutty coatingand cool sauce

turn ordinarysalmon into

something special.My husband was

thrilled the firsttime I served this

and every timesince!


FISHPECAN-CRUSTED SALMON

pecan-crustedsalmon

2 salmon fillets (6 ounces each)2 tablespoons mayonnaise

1⁄2 cup finely chopped pecans1⁄3 cup seasoned bread crumbs2 tablespoons grated Parmesan

cheese1 tablespoon minced fresh parsley1 tablespoon butter, melted

CUCUMBER SAUCE:1⁄2 cup chopped seeded peeled

cucumber1⁄2 cup vanilla yogurt1⁄2 teaspoon snipped fresh dill

or 1⁄4 teaspoon dill weed1⁄8 teaspoon garlic powder

[1] Place salmon skin side down in a greased11-in. x 7-in. x 2-in. baking dish. Spread 1 ta-blespoon mayonnaise over each fillet. Com-bine the pecans, bread crumbs, Parmesancheese, parsley and butter; spoon oversalmon. Bake at 425° for 10-15 minutes oruntil fish flakes easily with a fork.

[2] Meanwhile, in a small bowl, combine thecucumber sauce ingredients. Serve with thesalmon. Yield: 2 servings.

HUNTING & FISHING

Use a sharp flexible knife to re-move skin from a fish fillet.Position the fillet with the tail end closest to you, skinside down. Starting at the tail end, make a small 45°angle cut in the meat to, but not through the skin.Using that cut as a starting point, insert knife and an-gle it flat against the skin. Hold the skin taut and slideknife along the skin, separating it from the fillet. Asyou push the knife away, pull the skin toward you.


tip


catfish with spiced fruit salsa

4 catfish fillets (6 ounces each)2 teaspoons canola oil2 teaspoons ground coriander1 teaspoon ground cumin

1⁄4 teaspoon ground cinnamon1⁄4 teaspoon cayenne pepper3⁄4 teaspoon salt1⁄2 cup dried tropical fruit1⁄3 cup unsweetened apple juice1 tablespoon cider vinegar1 tablespoon 100% apricot

spreadable fruit2 tablespoons minced fresh

parsley

[1] Rub both sides of fillets with oil. Combinethe coriander, cumin, cinnamon and cayenne;set aside 1⁄2 teaspoon. Add salt to remainingspice mixture; rub over both sides of fillets.

[2] In a saucepan, combine the tropical fruit,apple juice, vinegar and reserved spice mix-ture. Bring to a boil; stir in spreadable fruit. Re-move from the heat; let stand for 5 minutes.

[3] In a large nonstick skillet coated with non-stick cooking spray, cook fillets over medi-um-high heat for 3-4 minutes on each side or

KAREN MARTISMERRILLVILLE,INDIANA

I frequently servefish fillets becausethey’re good for myfamily’s health andeasy to prepare. I incorporated thehomemade salsa into this meal to helpus meet our dailyfruit quotas, andeveryone loves it.

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until fish flakes easily with a fork. Serve withthe fruit salsa; sprinkle with parsley. Yield: 4servings.

catfish jambalayaMRS. BILL SAULMACON, MISSISSIPPI

My family owns a catfish processing plant, so Ifrequently fix that fish for a variety of meals. Thiscolorful, zippy main dish is a great favorite of ours.

2 cups chopped onion1⁄2 cup chopped celery1⁄2 cup chopped green pepper2 garlic cloves, minced

1⁄4 cup butter, optional1 can (10 ounces) diced tomatoes

and green chilies, undrained1 cup sliced fresh mushrooms

1⁄4 teaspoon cayenne pepper1⁄2 teaspoon salt, optional1 pound catfish fillets, cubed

Hot cooked rice, optional Sliced green onions, optional

[1] In a saucepan over medium-high heat,saute onion, celery, green pepper and garlicin butter until tender, about 10 minutes. Addtomatoes, mushrooms, cayenne and salt if de-sired; bring to a boil.

[2] Add catfish. Reduce heat; cover and sim-mer until fish flakes easily with a fork, about10 minutes. If desired, serve with rice and topwith green onions. Yield: 4 servings.

tasty oven-fried catfishPHYLLIS EARLYHOLLAND, MICHIGAN

This moist baked catfish gets its crisp golden coat-ing from cornflake crumbs. The fillets are nicely sea-soned with celery salt, onion powder and paprika.

4 catfish fillets (6 each)1 cup cornflake crumbs1 teaspoon celery salt

1⁄2 teaspoon onion powder1⁄4 teaspoon paprika1⁄8 teaspoon pepper

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CATFISH WITH SPICED FRUIT SALSA

cajun baked catfish2 tablespoons yellow cornmeal2 teaspoons Cajun seasoning or

blackening seasoning1⁄2 teaspoon dried thyme1⁄2 teaspoon dried basil1⁄4 teaspoon garlic powder1⁄4 teaspoon lemon-pepper

seasoning2 catfish fillets (6 ounces each)

1⁄4 teaspoon paprika

In a shallow bowl, combine the cornmeal, Ca-jun seasoning, thyme, basil, garlic powderand lemon-pepper. Add catfish and turn tocoat. Place on a baking sheet coated withnonstick cooking spray. Sprinkle with papri-ka. Bake at 400° for 20-25 minutes or until fishflakes easily with a fork. Yield: 2 servings.

1 egg white2 tablespoons milk

[1] Pat fish dry with paper towels. In a shal-low bowl, combine the cornflake crumbs,celery salt, onion powder, paprika and pep-per. In another bowl, beat the egg white andmilk. Dip fillets into egg white mixture, thencoat with crumb mixture.

[2] Place in a 13-in. x 9-in. x 2-in. baking dishcoated with nonstick cooking spray. Bake, un-covered, at 350° for 25-30 minutes or until fishflakes easily with a fork. Yield: 4 servings.

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JIM GALESGLENDALE,WISCONSIN

This well-seasonedfish nets me

compliments fromfamily and friends

whenever I serve it.The fish is moist

and flaky, and the coating is crisp,crunchy and flecked

with paprika.


FISH

CAJUN BAKED CATFISH


skillet-grilled catfish

1⁄4 cup all-purpose flour1⁄4 cup cornmeal1 teaspoon onion powder1 teaspoon dried basil

1⁄2 teaspoon garlic salt1⁄2 teaspoon dried thyme1⁄4 to 1⁄2 teaspoon white pepper1⁄4 to 1⁄2 teaspoon cayenne pepper1⁄4 to 1⁄2 teaspoon pepper4 catfish fillets (6 to 8 ounces each)

1⁄4 cup butter

[1] In a large resealable bag, combine the firstnine ingredients. Add catfish, one fillet at atime, and shake to coat.

[2] Place a large cast-iron skillet on a grill rackover medium-hot heat. Melt butter in the skil-let; add catfish. Grill, covered, for 6-8 minuteson each side or until fish flakes easily with afork. Yield: 4 servings.

TRACI WYNNEBEAR, DELAWARE

You can use thisrecipe with any thickfish fillet, but I suggest catfish orhaddock. The Cajunflavor is great!

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trout-stuffed red potatoesBONNIE GOMEZRIO RANCHO, NEW MEXICO

Hollowed-out small red potatoes serve as “cups” tohold a creamy trout filling, seasoned with lemon,dill and a dash of hot pepper sauce. My husband,who’s a chef, prepared these for the State of Col-orado Potato Commissioners and they were a hit.He smokes the trout that we catch, but you can al-so substitute baked trout or salmon in this recipe.

12 tiny red potatoes (about 11⁄2-inchdiameter)

1⁄4 cup mayonnaise1⁄4 cup sour cream2 tablespoons finely chopped

green onion1 teaspoon snipped fresh dill

1⁄4 teaspoon lemon juice1⁄8 teaspoon salt1⁄8 teaspoon pepper

Dash hot pepper sauce, optional

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3

southern pecan catfish

1 cup finely chopped pecans, divided

1⁄2 cup cornmeal1 teaspoon salt, divided1 teaspoon pepper, divided4 catfish fillets (6 ounces each)

1⁄2 cup butter, divided1⁄2 cup heavy whipping cream2 tablespoons lemon juice1 to 2 tablespoons minced fresh

parsley

[1] In a shallow bowl, combine 1⁄2 cup pecans,cornmeal, 1⁄2 teaspoon salt and 1⁄2 teaspoonpepper. Coat catfish with pecan mixture. Ina large skillet, melt 1⁄4 cup butter over medi-um-high heat; fry fillets for 6-7 minutes oneach side or until fish flakes easily with a fork.Remove and keep warm.

[2] In the same skillet, melt remaining butterover medium heat. Add remaining pecans;cook and stir for 1 minute. Add the cream,lemon juice and remaining salt and pepper;cook and stir for 1 minute. Stir in the parsley.Spoon over catfish. Yield: 4 servings.

1 cup flaked smoked troutFresh dill sprigs

[1] Place potatoes in a saucepan and coverwith water. Bring to a boil. Reduce heat;cover and cook for 10-15 minutes or untiltender. Drain. Cut potatoes in half horizontal-ly. Cut a thin slice from the bottom of each po-tato to level if necessary. Scoop out the pulpwith a melon baller, leaving a thick shell.

[2] In a bowl, mash the pulp. Stir in the may-onnaise, sour cream, onion, dill, lemon juice,salt, pepper and hot pepper sauce if desired.Fold in trout. Pipe into potato shells. Garnishwith dill sprigs. Yield: 2 dozen.

parmesan catfishLETTIE SIMONBATON ROUGE, LOUISIANA

This moist baked fish has a slightly crunchy coatingwith a mild Parmesan flavor. Even my kids love thisdelicious, easy-to-fix recipe.

1⁄2 cup all-purpose flour1⁄4 cup grated Parmesan cheese3 tablespoons cornmeal1 teaspoon paprika

1⁄4 teaspoon salt1⁄4 teaspoon pepper1 egg white

1⁄4 cup milk4 catfish fillets (6 ounces each)

[1] In a shallow dish, combine the flour,Parmesan cheese, cornmeal, paprika, salt andpepper; set aside. In another shallow dish,beat egg white and milk. Dip fillets in milkmixture, then in flour mixture.

[2] Place in a 13-in. x 9-in. x 2-in. baking dishcoated with nonstick cooking spray. Bake, un-covered, at 350° for 35-40 minutes or until fishflakes easily with a fork. Yield: 4 servings.

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MARY ANNGRIFFIN

SAGINAW,MICHIGAN

For this super-fastrecipe, I coat catfishin pecans, then topit with a thick, rich

cream sauce. Itlooks like you spentall day on it, but it’s

actually so speedyto prepare. Garnish

it with lemonwedges, parsley or

chopped pecans.


SOUTHERN PECAN CATFISH

FISH


perch with cucumber relish

2⁄3 cup chopped seeded cucumber1⁄2 cup chopped radishes2 tablespoons white vinegar1 teaspoon canola oil

1⁄4 teaspoon sugar1⁄4 teaspoon dried tarragon1⁄8 teaspoon salt2 tablespoons butter4 perch or tilapia fillets (6 ounces

each)

For relish, in a bowl, combine the cucumber,radishes, vinegar, oil, sugar, tarragon and salt;set aside. In a large skillet, melt butter overmedium-high heat. Cook fillets for 3-4 minuteson each side or until fish flakes easily with afork. Serve with relish. Yield: 4 servings.

MILDRED SHERRERFORT WORTH,TEXAS

I give fish a healthyflavor lift with homemade relish.Tangy vinegar andtarragon lend zest to the tasty condiment, andchopped cucumberand radishes addgarden-fresh color.

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poached perchwith broccoliALYCE REEDELYRIA, OHIO

We live near Lake Erie and love to fish, and we con-sider this our favorite perch recipe. Everyone whotastes it loves the tender fillets served with broccoliin a creamy garlic sauce.

1 pound fresh broccoli, cut intospears

3⁄4 cup water1 small onion, sliced1 bay leaf1 teaspoon salt

1⁄2 teaspoon dried tarragon2 pounds perch fillets

GARLIC SAUCE: 1 cup mayonnaise

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PERCH WITH CUCUMBER RELISH

3

or until it flakes easily with a fork. Garnish withlemon or lime if desired. Yield: 4 servings.

salsa fish2 pounds walleye, bass or perch

fillets1 cup seasoned bread crumbs1 tablespoon vegetable oil

11⁄2 cups salsa2 cups (8 ounces each) shredded

part-skim mozzarella cheese

Coat fillets with bread crumbs. In a large skil-let, brown fillets on both sides in oil. Trans-fer to a greased 13-in. x 9-in. x 2-in. bakingdish. Top with salsa and cheese. Bake, uncov-ered, at 400° for 7-10 minutes or until fishflakes easily with a fork and cheese is melted.Yield: 6 servings.

1 tablespoon lemon juice1 garlic clove, minced

1⁄2 teaspoon ground mustard1⁄4 teaspoon salt1⁄4 teaspoon pepper

[1] Place broccoli in a steamer basket. Placein a saucepan over 1 in. of water; bring to aboil. Cover and steam until crisp-tender; setaside and keep warm.

[2] In a large skillet, combine the water, onion,bay leaf, salt and tarragon; bring to a boil. Re-duce heat; add perch fillets in batches. Cov-er and cook until fish is firm and flakes easilywith a fork. Remove fish and onions with aslotted spoon; keep warm. Discard bay leaf.

[3] In a bowl, combine all of the sauce ingre-dients. stir in 2-4 tablespoons cooking liquiduntil sauce reaches desired consistency.Arrange broccoli on a serving platter; topwith the fish, onions and garlic sauce. Yield:4-6 servings.

cornmeal catfish filletsTAMMY MOORE-WORTHINGTONARTESIA, NEW MEXICO

This is my best way to prepare fresh fish. The fil-lets cook up moist with an irresistible crisp, gold-en coating. Whether your fish comes from a near-by lake or the grocery store, it makes a terrific meal.

1 egg white1 cup milk1 cup cornmeal

3⁄4 teaspoon salt1⁄4 teaspoon garlic powder1⁄4 to 1⁄2 teaspoon cayenne pepper1⁄8 teaspoon pepper4 catfish fillets (8 ounces each)

Vegetable oil Lemon or lime wedges, optional

[1] In a shallow bowl, beat the egg white un-til foamy; add milk and mix well. In anothershallow bowl, combine the cornmeal, salt, gar-lic powder, cayenne and pepper. Dip fillets inmilk mixture, then coat with cornmeal mixture.

[2] Heat 1⁄4 in. of oil in a large skillet; fry fishover medium-high for 3-4 minutes on each side

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DIANE GRAJEWSKI

NORTH BRANCH,MICHIGAN

My family lovesoutdoor activities,

especially fishing. Igive their catch of

the day unexpectedzip with salsa. Itdresses up these

golden crumb-coated fillets andkeeps them moist

and tender.


SALSA FISH

FISH

HUNTING & FISHING

Overcooked fish loses its fla-vor and becomes tough. As ageneral guideline, fish is cooked 10 minutes forevery inch of thickness.

For fish fillets, check for doneness by inserting afork at an angle into the thickest portion of thefish and gently pasting the meat. When it isopaque and flakes into sections, it is cookedcompletely.

Whole fish or steaks are done when the flesh isopaque and is easily removed from the bones.The juices in cooked fish are milky white.


tip


marinatedcatfish fillets

6 catfish fillets (about 8 ounceseach)

1 bottle (16 ounces) Italian saladdressing

1 can (103⁄4 ounces) condensedtomato soup, undiluted

3⁄4 cup vegetable oil3⁄4 cup sugar1⁄3 cup white vinegar3⁄4 teaspoon celery seed3⁄4 teaspoon salt3⁄4 teaspoon pepper3⁄4 teaspoon ground mustard1⁄2 teaspoon garlic powder

[1] Place fillets in a large resealable plasticbag, add salad dressing. Seal bag; refrigeratefor 1 hour, turning occasionally. Drain and dis-card marinade. Combine remaining ingredi-ents; mix well. Remove 1 cup for basting. (Re-frigerate remaining sauce for another use.)

[2] Grill fillets, covered, over medium-hot heatfor 3 minutes on each side. Brush with thebasting sauce. Continue grilling for 6-8 min-utes or until fish flakes easily with a fork,turning once and basting several times. Yield:6 servings.

PAULETTA BOESEMACON, MISSISSIPPI

Recently, we hosteda group of youngpeople from Canada.Since we wanted togive them a truetaste of the South,this was served.They raved about it.

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salmon inlime sauceHELEN VAILGLENSIDE, PENNSYLVANIA

I marinate salmon in a lime and vegetable mix-ture, then tuck individual portions into foil packets.I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes.

1 small tomato, chopped1 small sweet red pepper, chopped2 green onions, thinly sliced

2⁄3 cup lime juice2 tablespoons vegetable oil

1⁄2 teaspoon grated lime peel1⁄4 to 1⁄2 teaspoon cayenne pepper1 salmon fillet (11⁄2 pounds)

[1] In a large resealable plastic bag, combinethe first seven ingredients; mix well. Cutsalmon into four pieces; place in the bag. Sealand turn to coat; refrigerate for 30 minutes.

[2] Drain and discard marinade from fish andvegetables. Place each piece of salmon andabout 1⁄3 cup vegetable mixture on a piece ofdouble-layered heavy-duty foil (about 18 in.square). Fold foil around the mixture and sealtightly. Grill, covered, over medium heat for15-20 minutes or until salmon flakes easilywith a fork. Yield: 4 servings.

easy smokedsalmonNORMA FELLBOYNE CITY, MICHIGAN

I discovered this recipe years ago, and it has be-come my favorite way to prepare salmon. This coldsalmon is great at a party served with crackers.

1 salmon fillet (about 2 pounds)2 tablespoons brown sugar2 teaspoons salt

1⁄2 teaspoon pepper1 to 2 tablespoons Liquid Smoke

[1] Place salmon skin side down in an 11-in.x 7-in. x 2-in. baking pan coated with nonstickcooking spray. Sprinkle with brown sugar, saltand pepper. Drizzle with Liquid Smoke. Cov-er and refrigerate for 4-8 hours.

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MARINATED CATFISH FILLETS

3

2 garlic cloves, minced1⁄2 teaspoon salt1⁄8 teaspoon pepper1 tablespoon grated Parmesan

cheese

[1] Coat grill rack with nonstick cooking spraybefore starting the grill. Place salmon skinside down on grill. Grill, covered, over medi-um-hot heat for 15-20 minutes or until fishflakes easily with a fork. Cool.

[2] For croutons, toss the bread cubes, oil andgarlic powder in a bowl. In a nonstick skillet,saute bread cubes for 5-6 minutes or untilgolden brown, stirring occasionally. Removefrom the heat; set aside.

[3] Flake salmon into chunks. In a large bowl,combine romaine and tomatoes. In a smallbowl, combine the oil, lemon juice, mayon-naise, sugar, garlic, salt and pepper. Pour oversalad and toss to coat. Add the salmon, crou-tons and Parmesan cheese; toss gently. Yield:6 servings.

[2] Drain and discard liquid. Bake, uncovered,at 350° for 35-45 minutes or until fish flakeseasily with a fork. Cool to room temperature.Cover and refrigerate for 8 hours or overnight.Yield: 16 servings.

grilled salmoncaesar salad

2 salmon fillets (1 pound each)3 cups cubed French bread1 tablespoon olive oil

1⁄4 teaspoon garlic powder1 bunch romaine, torn2 cups small cherry tomatoes

DRESSING:3 tablespoons olive oil2 tablespoons lemon juice

41⁄2 teaspoons mayonnaise21⁄4 teaspoons sugar

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CLARA BARRETTMADISON,

FLORIDA

Flaky grilledsalmon, lettuce,

tomatoes andhomemade garlic

croutons star in thisattractive salad. A

Caesar-style dressing, seasoned

to please withlemon juice and

grated Parmesancheese, coats the

colorful concoction.


GRILLED SALMON CAESAR SALAD

FISH


Prepping ingredientsbefore you leave home

makes all of theserecipes quick and easy

to fix at the huntingcamp or cabin. In most

cases, a skillet is all you need (and a bowl

to scramble eggs.)

CAMP BREAKFAST


116 one-pan breakfast116 corny scrambled eggs117 south-of-the-border scrambled eggs117 southern breakfast skillet118 bacon potato omelet118 farmer’s country breakfast119 french-toasted muffins119 cajun corned beef hash120 breakfast mess120 breakfast sausage fried rice120 ham and cheese frittata121 sausage egg subs122 daddy’s omelet122 o’brien kielbasa skillet122 cheddar hash brown omelet123 chicken and egg hash124 dilly scrambled eggs124 english muffins with bacon butter124 steak hash125 denver omelet scramble125 camper’s breakfast hash126 hash brown omelet126 hurry-up hoosier sandwiches127 sunrise skillet127 quick sausage gravy128 swiss cheese potato pancakes128 ham ’n’ egg skillet128 bacon-potato burritos129 farmhouse omelets 130 cabin hash130 farmer’s breakfast131 toasty egg sandwiches131 bacon ’n’ egg tacos131 smoked sausage scramble132 morning mix-up 132 toad in the hole133 spicy maple sausages133 breakfast pizza skillet134 sausage potato skillet134 breakfast scramble135 german farmer’s breakfast135 potato ham skillet136 country brunch skillet136 breakfast pitas137 corned beef omelet137 country-style scrambled eggs137 breakfast patties138 breakfast sausage patties138 tex-mex ham ’n’ eggs138 corny eggs

CAMP BREAKFAST 4

COUNTRY-STYLE SCRAMBLED EGGS, PAGE 137

139 hash ’n’ eggs139 hearty scrambled eggs140 vegetable scrambled eggs140 curried scrambled egg140 wake-up breakfast omelet141 egg and sausage pockets141 zesty breakfast burritos142 morning orange drink142 mushroom omelet143 salmon scramble143 cinnamon swirl quick bread144 fiesta scrambled eggs144 fast and flavorful eggs145 tater surprise145 southwest skillet dish145 vegetable frittata

one-pan breakfast

1 pound bulk pork sausage4 large potatoes, peeled, cooked

and cubed1 large onion, chopped6 eggs, beaten6 slices process American cheese


In a large skillet, brown and crumble sausage;add potatoes and onion. Cook over medium-high heat for 18-20 minutes or until potatoesare browned. Gradually stir in eggs; cook andstir until set. Remove from heat; top withcheese. Season with salt and pepper. Yield:4-6 servings.

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corny scrambled eggsMRS. JOHN PERSCHKEMICHIGAN CITY, INDIANA

Corn adds surprising sweetness to these effort-less eggs. Try varying the flavor by adding somechopped onion and chopped green pepper.

6 eggs1 can (143⁄4 ounces) cream-style

corn1⁄2 pound sliced bacon, cooked and

crumbled2 tablespoons butter

In a bowl, beat eggs. Add corn and bacon.Melt butter in a skillet over medium heat; addegg mixture. Cook and stir until the eggsare completely set. Yield: 3 servings.

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4

ONE-PAN BREAKFAST

NANCY BLOCKANSAS CITY,MISSOURI

Once when we hadovernight guests,my husband, Ernie,made this easy all-in-one breakfast. It was a success.Now these guestsrequest this dishwhenever theycome to visit.

HUNTING & FISHING

Bring along bottled water orother canned or bottled drinks.

Always assume that streams and rivers are notsafe for drinking. If camping in a remote area orfor an extended time, bring along water purifica-tion tablets or equipment. These are availableat camping supply stores.


tip

[2] Remove from heat; gently stir in cheeseand tomato. Serve in skillet or transfer to awarm serving platter. Top with sour creamand taco sauce. Yield: 4 servings.

southern breakfast skillet

1⁄4 pound sliced bacon, diced1⁄4 cup chopped onion1 can (151⁄2 ounces) hominy,

drained4 eggs, beaten


In a skillet, cook bacon until almost crisp;drain. Add onion; continue cooking until ba-con is crisp and onion is tender. Stir in hominy,eggs and pepper. Cook and stir until eggs arecompletely set. Yield: 2 servings.

south-of-the-borderscrambled eggsFAY DEARGLENDIVE, MONTANA

When my family gathers at our cabin, these slight-ly spicy eggs are a must. And my kids insist I’mthe only one who can make them. The crushedtortilla chips really add a unique and tasty texture.

6 eggs1⁄4 cup milk3⁄4 cup crushed tortilla chips3⁄4 cup chopped fully cooked ham1⁄4 cup chopped onion1⁄4 cup chopped green pepper1 tablespoon butter

3⁄4 cup shredded cheddar cheese1 small tomato, chopped

1⁄2 cup sour creamTaco sauce

[1] Lightly beat eggs with milk; add tortillachips. Let stand for 15 minutes. In a large skil-let, saute ham, onion and green pepper in but-ter. Add egg mixture and cook over mediumheat, stirring occasionally, until eggs are set.

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JAMES NEWTONMINOCQUA, WISCONSIN

This recipe has along tradition in our

family. It was a special meal at my

mother’s table, and Ienjoyed cooking it

for my seven children. Now theyprepare it for theirfamilies. I’m glad

this recipe was easyto adjust for just the

two of us. My wifeand I enjoy it two orthree times a week.

CAMP BREAKFAST


SOUTHERN BREAKFAST SKILLET


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4farmer’s countrybreakfastJUNE SMITHBYRON CENTER, MICHIGAN

When my family has a busy day ahead of them, Iprepare a hearty breakfast to get them through themorning. Packed with pork sausage and potatoes,this one-skillet dish surely fills the bill.

6 ounces bulk pork sausage11⁄2 cups frozen hash brown potatoes

1⁄4 cup chopped onion6 eggs

1⁄3 cup milk2 tablespoons minced fresh

parsley1⁄4 teaspoon salt1⁄2 cup shredded cheddar cheese

bacon potato omelet3 bacon strips, diced2 cups diced peeled potatoes1 medium onion, chopped3 eggs, lightly beaten

Salt and pepper to taste 1⁄2 cup shredded cheddar cheese

[1] In a 9-in. nonstick skillet, cook bacon un-til crisp. Drain, reserving drippings. Set baconaside. Cook potatoes and onion in drippingsuntil tender, stirring occasionally. Add eggs,salt and pepper; mix gently.

[2] Cover and cook over medium heat untilthe eggs are completely set. Sprinkle withcheese. Remove from the heat; cover and letstand until cheese is melted. Sprinkle withbacon. Carefully run a knife around edge ofskillet to loosen; transfer to a serving plate.Cut into wedges. Yield: 3 servings.

NANCY MEEKSVERONA, VIRGINIA

For a fun way topresent basic breakfast ingredients, try this family favorite. I inherited the recipefrom my mother-in-law.

BACON POTATO OMELET

[1] In a skillet, crumble sausage and brownuntil fully cooked. Remove sausage, reservingdrippings. In the drippings, cook potatoesand onion until potatoes are browned, stir-ring occasionally.

[2] In a bowl, beat eggs, milk, parsley andsalt; pour over potato mixture. Add sausage;cook and stir gently over medium heat untileggs are set. Sprinkle with cheese. Cover for1-2 minutes or until cheese melts. Yield: 4servings.

french-toastedmuffinsAURORA DENNEYSPENCER, WISCONSIN

Here’s a way to dress up ordinary English muffins!I often serve these with maple syrup, seasonal fruitand pork sausage patties or links.

4 eggs1⁄2 cup half-and-half cream2 tablespoons sugar

1⁄2 teaspoon vanilla extract6 English muffins, split

1⁄4 cup butterMaple syrup

[1] In a small mixing bowl, beat eggs. Addcream, sugar and vanilla; mix well. Soakmuffins, cut side down, in egg mixture for 1minute; turn and dip the other side just untilmoistened.

[2] In a large skillet, melt butter. Fry muffins,cut side down, for 2-3 minutes or until goldenbrown. Turn and cook 2-3 minutes longer oruntil golden brown. Serve with syrup. Yield:6 servings.

cajun cornedbeef hash

6 cups frozen shredded hashbrown potatoes, thawed

1⁄4 cup butter1⁄2 cup each finely chopped green

onions, sweet red pepper andgreen pepper

1 teaspoon seasoned salt3⁄4 teaspoon Cajun seasoning3⁄4 teaspoon chili powder

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CAMP BREAKFAST


CAJUN CORNED BEEF HASH

DEL MASONMARTENSVILLE,SASKATCHEWAN

Neither the flavor nor the texture is

“mushy” when youwhip up a skillet of

this tongue-tinglinghash. This is an

all-time favorite ofmine. I created it

after eating a similarvariation in Texas.

1⁄2 teaspoon pepper11⁄2 cups chopped cooked corned beef

1 tablespoon white vinegar8 eggs

Additional Cajun seasoning and hotpepper sauce, optional

[1] In a large skillet, cook hash browns in but-ter until almost tender. Stir in onions, peppersand seasonings. Cook until hash browns arelightly browned and peppers are tender.Add corned beef; heat through.

[2] Meanwhile, in a skillet with high sides,bring 2-3 in. of water and vinegar to a boil. Re-duce heat; simmer gently. For each egg, breakcold egg into a custard cup or saucer, thenhold the cup close to the surface of the wa-ter and slip the egg into simmering water.

[3] Cook 4 eggs at a time, uncovered, untilwhites are completely set and yolks begin tothicken, about 3-5 minutes. With a slottedspoon, remove each egg. Repeat with remain-ing eggs.

[4] Serve over hash mixture. Sprinkle with ad-ditional Cajun seasoning and serve with hotpepper sauce if desired. Yield: 4 servings.

Editor’s Note: If poaching using a metalpoaching insert, increase poaching time to6-7 minutes.


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taste of home120

4[2] In another greased skillet, combine eggs,salt and pepper. Cook and stir gently untileggs are set. Stir into potato mixture. Topwith cheese; cover for 3-5 minutes or untilcheese is melted. Yield: 6-8 servings.

breakfast sausagefried riceTAMI THOMASPALMDALE, CALIFORNIA

This is a great camp breakfast because it uses lastnight’s leftover rice! Adding the soy sauce and gar-lic makes it interesting.

1⁄4 pound bulk pork sausage1 egg, lightly beaten

3⁄4 cup cold cooked long grain rice4 teaspoons soy sauce

1⁄4 teaspoon minced garlicPepper to taste

Crumble sausage into a skillet; cook overmedium heat until no longer pink. Removewith a slotted spoon and set aside. In sameskillet, cook and stir egg over medium heatuntil completely set. Stir in rice, sausage,soy sauce, garlic and pepper. Cook until heat-ed through. Yield: 2 servings.

ham and cheese frittataNANCY BROWNJANESVILLE, WISCONSIN

This recipe is very flexible because it can be servedaround the clock. In summer, I frequently add avariety of fresh vegetables, including zucchini.

2 tablespoons butter1⁄2 cup sliced fresh mushrooms1⁄2 cup chopped sweet red or green

pepper1⁄4 cup sliced green onions6 eggs2 tablespoons water

1⁄2 cup diced fully cooked ham1 cup (4 ounces) shredded cheddar

cheese

[1] In a skillet, melt butter over medium heat.Saute mushrooms, pepper and onions untiltender.

BREAKFAST MESS

breakfast mess1 package (26 ounces) frozen

shredded hash brown potatoes1⁄4 cup vegetable oil1 large green pepper, chopped1 large onion, chopped2 garlic cloves, minced2 cans (12 ounces each) Spam or

3 cups cubed fully cooked ham6 eggs. lightly beaten


11⁄2 cups (6 ounces) shredded cheddar cheese

[1] In a large skillet, fry potatoes in oil for 10minutes. Add green pepper, onion and gar-lic; continue to cook for 25 minutes or until po-tatoes are browned and vegetables are ten-der. Stir in Spam; heat through. Cover andremove from heat.

DEE ANDERSONKENT, WASHINGTON

Whenever my family goes camping(which is a lot!), this wonderful, filling breakfast really gets the daygoing. Everyonewho’s tried the ”Anderson FamilySpecial” agrees thatit’s the best.

[1] In a large skillet over medium heat, cooksausage and onion until meat is no longerpink; drain. Remove with a slotted spoon andkeep warm.

[2] In the same skillet, add eggs. Cook and stireggs until eggs are nearly set, about 7 min-utes. Add mushrooms, peppers and thesausage mixture. Cook until eggs are com-pletely set and mixture is heated through.Serve on buns. Yield: 6 servings.

[2] In a mixing bowl, beat eggs until foamy;stir in ham. Pour over the vegetables. Leteggs set on the bottom, then lift the edgesto allow any uncooked egg to flow under-neath. Cover and cook until the eggs are set,about 3 minutes. Sprinkle with cheese andcut into wedges to serve. Yield: 4 servings.

sausage egg subs11⁄4 pounds bulk pork sausage

1⁄4 cup chopped onion12 eggs, lightly beaten1⁄2 cup chopped fresh mushrooms1 to 2 tablespoons finely chopped

green pepper1 to 2 tablespoons finely chopped

sweet red pepper6 submarine sandwich buns

(about 6 inches), split

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DEE PASTERNAKBRISTOL, INDIANA

Spicy chunks of sausage give

winning flavor to this scrambled

egg mixture. Served in a bun,

it’s a satisfying all-in-one sandwich

for breakfast or lunch.

CAMP BREAKFAST


SAUSAGE EGG SUBS

HUNTING & FISHING

When camping, take alongonly the amount of food thatcan be eaten to avoid having leftovers.


tip


taste of home122

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4daddy’s omelet

1⁄4 cup each diced green pepper,onion and mushrooms

1 to 2 tablespoons butter2 eggs

1⁄8 teaspoon saltPinch pepper

1⁄4 cup shredded cheddar cheese

[1] In an 8-in. skillet, saute green pepper,onion and mushrooms in butter until tender.Remove with a slotted spoon and set aside.In a small bowl, beat eggs, salt and pepper.Pour into the skillet.

[2] Cook over medium heat; as eggs set, liftedges, letting uncooked portion flow under-neath. When the eggs are set, spoon vegeta-bles and cheese over one side; fold omelet overfilling. Cover and let stand for 1-2 minutes oruntil cheese is melted. Yield: 1 serving.

o’brienkielbasa skilletSHER KOCZKOWINCHESTER, CALIFORNIA

When serving this, be prepared to dish out sec-ond helpings—and even thirds! The quick combi-nation of hash browns and sausage complementsmany menus.

GLENN POWELLHAVANA, FLORIDA

Omelets are one of my husband’s specialties. The filling of fresh-tastingvegetables and cheese adds a one-of-a-kind taste the whole family enjoys.

1 pound fully cooked kielbasa orPolish sausage, cut into 1⁄2-inchslices

1 package (24 ounces) frozenO’Brien hash brown potatoes

3 tablespoons vegetable oilPepper to taste

In a large skillet, brown sausage; removewith a slotted spoon and set aside. Add pota-toes and oil to drippings. Cover and cook overmedium heat for 10 minutes, stirring occa-sionally. Season with pepper. Return sausageto the pan; cover and cook until heated through.Yield: 6 servings.

cheddar hashbrown omeletBETTY KLEBERGERFLORISSANT, MISSOURI

My husband loves it when I make crescent rolls togo with this easy family favorite.

2 cups frozen shredded hashbrown potatoes, thawed

1⁄2 cup chopped onion1⁄2 cup chopped green pepper2 tablespoons butter1 cup diced fully cooked ham or

Polish sausage6 eggs

1⁄4 cup milk1⁄4 teaspoon pepper1⁄8 teaspoon salt1⁄2 cup shredded cheddar cheese

[1] In a 10-in. nonstick skillet, saute potatoes,onion and green pepper in butter until tender.Sprinkle with ham. In a bowl, beat eggs, milk,pepper and salt; add to skillet.

[2] As the eggs set, lift edges, letting un-cooked portion flow underneath. When eggsare set, remove from heat. Sprinkle withcheddar cheese; fold omelet in half. Cover;cook for 1-2 minutes or until cheese is melted.Yield: 4 servings.

DADDY’S OMELET

[1] In a skillet, cook bacon until crisp. Removewith a slotted spoon to paper towels to drain.In the drippings, saute onion and garlic untiltender. Stir in chicken, potatoes and oil. Cov-er and cook for 10 minutes or until potatoesare tender and chicken is cooked through.

[2] Stir in peas, corn, parsley, salt and pep-per. Make four wells in the hash; break an egginto each well. Cover and cook over low heatfor 8-10 minutes or until eggs are completelyset. Sprinkle with bacon. Yield: 4 servings.

chicken andegg hash

4 bacon strips, diced1 medium onion, chopped2 garlic cloves, minced1 pound boneless skinless chicken

breasts, cubed2 large potatoes, peeled and diced1 tablespoon vegetable oil

1⁄2 cup frozen peas, thawed1⁄2 cup frozen corn, thawed2 tablespoons minced fresh

parsley3⁄4 teaspoon salt1⁄8 teaspoon pepper4 eggs

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CAMP BREAKFAST


JOYCE PRICEWHITEFISH,

ONTARIO

This recipe is one ofmy daughter’s

favorites. To reducecooking time and

clean out the fridge,dice up leftover

potatoes and usecooked chicken or

ham instead.

CHICKEN AND EGG HASH


dilly scrambledeggs

6 eggs1⁄4 cup water1⁄2 teaspoon salt

Dash pepper 2 tablespoons butter

1⁄4 cup shredded cheddar cheese1 teaspoon snipped fresh dill or

1⁄4 teaspoon dill weed

In a bowl, beat eggs, water, salt and pepper.Melt butter in a skillet; add egg mixture.Cook and stir gently over medium heat untileggs are almost set. Sprinkle with cheeseand dill; cook until eggs are completely setand cheese is melted. Yield: 4 servings.

english muffinswith bacon butter

1⁄2 cup butter, softened1⁄2 to 3⁄4 teaspoon Dijon mustard4 bacon strips, cooked and

crumbled4 to 6 English muffins, split

In a bowl, combine butter and mustard; stirin bacon. Toast English muffins; spread with

bacon butter. Refrigerate any leftover butter.Yield: 4-6 servings.

steak hashBARBARA NOWAKOWSKINORTH TONAWANDA, NEW YORK

Give leftover steak and baked potatoes a flavor-ful face-lift. Green pepper, onion and garlic pow-der lend just enough seasoning to this easy dish.

1 medium green pepper, chopped1 small onion, chopped2 tablespoons vegetable oil3 medium potatoes (about 1

pound), peeled, cooked and diced

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4

DILLY SCRAMBLED EGGS

ENGLISH MUFFINS WITH BACON BUTTER

HUNTING & FISHING

Cast iron cookware that has notbeen coated with porcelainenamel requires a treatment,

called seasoning. Seasoning, which is a processof rubbing the inside of a pan with vegetable oiland heating it for an hour in a 350° oven, givescast iron a natural, nonstick finish. Continued useand careful cleaning improves the seasoning.Wipe with a paper towel or soft cloth, and ifnecessary, gently scrub with a nylon pad. Pansmay need to be reseasoned periodically.


tip

EDNA HOFFMANHEBRON, INDIANA

Adding dill and asprinkling of cheesegive these scrambledeggs a farm-fresh flavor. Best of all, this recipe cooks up in minutes. TheEnglish muffins are a change from the usual breakfast bread. The secret ingredient—Dijonmustard—reallydresses them up.

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CAMP BREAKFAST


1 cooked steak, diced (about 1 cup)1⁄4 to 1⁄2 teaspoon garlic powder

Salt and pepper to taste 1⁄4 cup shredded Monterey Jack

cheese4 eggs

[1] In a skillet, saute green pepper and onionin oil until tender. Stir in potatoes. Reduceheat; cover and cook over low heat for 10 min-utes or until potatoes are heated through,stirring occasionally. Add steak, garlic pow-der, salt and pepper. Sprinkle with cheese.

[2] Cover and cook on low 5 minutes longer oruntil heated through and cheese is melted;keep warm. Prepare eggs as desired. Dividehash between four plates and top with anegg. Yield: 4 servings.

denver omeletscrambleRON GARDNERGRAND HAVEN, MICHIGAN

For breakfast, lunch or dinner, this savory scrambleis a satisfying entree any time of the day.

1 cup sliced peeled uncooked potatoes

1⁄2 cup diced fully cooked ham1⁄2 cup each chopped onion, green

pepper and sweet red pepper1 can (4 ounces) mushroom stems

and pieces, drained1 tablespoon butter1 teaspoon salt4 eggs, lightly beaten


[1] Place potato slices in a saucepan; coverwith water. Bring to a boil. Cook until ten-der; drain. In a skillet, saute potato, ham,onion, peppers and mushrooms in butter for6-8 minutes or until vegetables are tender.Sprinkle with salt.

[2] Pour the eggs over top. Cook and stir untilthe eggs are completely set. Sprinkle withcheese. Yield: 2 servings.

camper’sbreakfast hash

1⁄4 cup butter, cubed2 packages (20 ounces each)

refrigerated shredded hashbrown potatoes

1 package (7 ounces) brown-and-serve sausage links, cut into 1⁄2-inch pieces

1⁄4 cup chopped onion1⁄4 cup chopped green pepper12 eggs, lightly beaten

Salt and pepper to taste 1 cup (4 ounces) shredded cheddar

cheese

[1] In a large skillet, melt butter. Add pota-toes, sausage, onion and green pepper. Cook,uncovered, over medium heat for 10-15 min-utes or until potatoes are lightly browned,turning once.

[2] Push potato mixture to the sides of pan.Pour eggs into center of pan. Cook and stirover medium heat until eggs are completelyset. Season with salt and pepper. Reduceheat; stir eggs into potato mixture. Top withcheese; cover and cook for 1-2 minutes oruntil cheese is melted. Yield: 8 servings.

LINDA KRIVANEK

OAK CREEK, WISCONSIN

When we go camping with

family and friends, I’m always asked to

make this heartybreakfast. But it’s

also a favorite at home!

CAMPER’S BREAKFAST HASH


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hurry-up hoosiersandwichesSUE CALLBEECH GROVE, INDIANA

These simple egg sandwiches are delicious andquick to make. They are especially great whenyou’re hurrying out the door!

1 tablespoon butter4 eggs

Salt and pepper to taste 4 slices process American cheese8 slices bread, toasted

Mayonnaise and/or mustard, optional 4 lettuce leaves4 slices fully cooked deli ham

[1] In a large skillet, melt butter over medium-high heat. Break each egg into the pan. Seasonwith salt and pepper. Reduce heat to medium-low; cover and cook until yolks are nearly set.

[2] Place a cheese slice on each egg. Cook 1minute longer. Spread each toast slice withmayonnaise and/or mustard if desired. Onfour toast slices, place an egg with cheese,lettuce leaf and ham slice. Top with remain-ing toast. Yield: 4 sandwiches.

taste of home126

4hash brown omelet

4 bacon strips2 cups frozen shredded hash

brown potatoes1⁄4 cup chopped onion1⁄4 cup chopped green pepper4 eggs, lightly beaten

1⁄4 cup milk1⁄2 teaspoon salt

Dash pepper 1 cup (4 ounces) shredded sharp

cheddar cheese

[1] In a medium nonstick skillet, cook baconuntil crisp. Remove bacon; crumble and setaside. Add potatoes, onion and green pep-per to drippings. Cook and stir over mediumheat for 7-10 minutes or until potatoes arelightly browned and vegetables are tender.

[2] In a bowl, beat eggs, milk, salt and pepper;pour over potatoes. Sprinkle with cheese andbacon. Cover and cook over medium-low heatfor 10-15 minutes or until eggs are set. Donot stir. Fold in half. Yield: 2-3 servings.

HASH BROWN OMELET

CAROLYN MCMASTERSJACKSONVILLE,FLORIDA

One of my favoritepastimes is cooking.Friends and familyhave always encouraged me…mainly because theyget to sample mycreations. This recipeis a classic I’ve beenmaking for years.

sunrise skilletMARY STICKNEYCORTLAND, NEBRASKA

I learned to cook at an early age. Instead of rely-ing on recipes, most of my dishes come aboutfrom trial and error, including this skillet. We alwaysmake it when we go camping.

1⁄2 pound ground beef2 medium potatoes, peeled, cubed

and cooked1 medium onion, chopped1 celery rib, chopped4 eggs


[1] In a skillet, cook beef over medium heatuntil no longer pink; drain. Add potatoes,onion and celery. Cook and stir for 10-15 min-utes or until potatoes are browned and celeryis tender.

[2] Make four wells in beef mixture; break anegg into each well. Cover and cook over medi-um heat until eggs are completely set, about10 minutes. Sprinkle with salt and pepper.Yield: 4 servings.

Note: To make wells in the Sunrise Skillet beefmixture, use the back of a large serving spoon

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CAMP BREAKFAST


or the bottom of a measuring cup or smallglass. To prevent eggshells from getting intothe beef mixture, first break the eggs, one ata time, into a custard cup or saucer. Then gen-tly slide into the well.

quick sausage gravy1 pound bulk pork sausage2 tablespoons all-purpose flour

13⁄4 cups milk6 warm biscuits, halved

In a skillet, crumble and brown sausage un-til fully cooked; drain. Sprinkle with flour andblend. Gradually add milk, stirring constant-ly. Bring to a boil; boil for 1 minute. Cook un-til thickened. Serve over biscuits. Yield: 6servings.

JOAN DAUMEYER

BLANCHESTER,OHIO

I thought everyoneknew how to makesausage gravy until

my husband, George,and I served it for a

breakfast we hosted.It disappeared

quickly, and everyonewho tried it asked

for the recipe.

HUNTING & FISHING

At the camp, keep the coolerin a shady spot and keep itcovered with a blanket, tarp or poncho, prefer-ably one that is light in color to reflect heat.


tip

QUICK SAUSAGE GRAVY


swiss cheese potato pancakes

1 package (3 ounces) cream cheese,softened

2 eggs2 tablespoons all-purpose flour4 cups shredded peeled potatoes

(about 1 pound)1⁄4 cup shredded Swiss cheese2 tablespoons grated onion


Dash cayenne pepper 3 tablespoons butter3 tablespoons vegetable oil

[1] In a mixing bowl, beat cream cheese untilsmooth. Add eggs, one at a time, beating wellafter each addition. Add flour; mix well. Stirin potatoes, Swiss cheese, onion, salt, pepperand cayenne pepper.

[2] In a large skillet, heat butter and oil overmedium heat. Drop batter by 1⁄4 cupfuls; presslightly to flatten. Fry until golden and crisp,about 5 minutes on each side. Drain on pa-per towels. Yield: 16 pancakes.

ham ’n’ egg skilletLUELLEN SPAULDINGCARO, MICHIGAN

This is great for a weekend brunch or as a spur-of-the moment supper. The nicely-seasoned skilletdish is hearty with ham, cheese and potatoes.

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3 medium uncooked potatoes,peeled and diced

1 tablespoon butter1⁄4 cup chopped onion1⁄4 cup chopped green pepper1 cup cubed fully cooked ham3 eggs, beaten1 cup (4 ounces) shredded cheddar

cheeseSalt and pepper to taste

[1] In a skillet, saute potatoes in butter untiltender and golden brown. Add onion andgreen pepper; saute until crisp-tender. Addham, eggs, cheese, salt and pepper. Cookuntil eggs are completely set, stirring occa-sionally. Yield: 4 servings.

bacon-potato burritosREESA BYRDENTERPRISE, ALABAMA

You’ll enjoy the tasty, hearty flavor of these uniquebreakfast burritos.

8 bacon strips11⁄2 cups frozen Southern-style hash

brown potatoes2 teaspoons minced dried onion4 eggs

1⁄4 cup milk1 teaspoon Worcestershire sauce

1⁄4 teaspoon salt1⁄4 teaspoon pepper1 cup (4 ounces) shredded cheddar

cheese6 flour tortillas (8 inches)

[1] In a large skillet, cook bacon until crisp;drain on paper towels and set aside. Brownpotatoes and onion in drippings.

[2] In a bowl, beat eggs; add milk, Worces-tershire sauce, salt and pepper. Pour overpotatoes; cook and stir until eggs are set.Crumble bacon and stir into eggs. Sprinklewith cheese.

[3] Meanwhile, warm tortillas according topackage directions. Spoon egg mixture downcenter of tortillas; fold in sides of tortilla.Serve with salsa. Yield: 4-6 servings.

SWISS CHEESE POTATO PANCAKES

FERNE MOENORTHBROOK,ILLINOIS

Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Goldenbrown, crisp andcheesy, they make adeliciously differentdish any time of day.

4

[1] In a skillet, cook bacon over medium heatuntil crisp. Remove with a slotted spoon topaper towels. Drain, reserving 2 teaspoonsdrippings. In drippings, saute onion until ten-der; set aside.

[2] In a bowl, beat eggs, water, salt if desired,pepper and pepper sauce. Melt 11⁄2 teaspoonsbutter in a 10-in. nonstick skillet over mediumheat; add half of the egg mixture. As the eggsset, lift edges, letting uncooked portion flowunderneath.

[3] When eggs are set, sprinkle half of thebacon, onion, ham, mushrooms, green pepperand cheese on one side; fold over. Cover andlet stand for 1-2 minutes or until cheese ismelted. Repeat with remaining ingredientsfor second omelet. Yield: 2 omelets.

farmhouse omelets 4 bacon strips, diced

1⁄4 cup chopped onion6 eggs1 tablespoon water

1⁄4 teaspoon salt, optional1⁄8 teaspoon pepper

Dash hot pepper sauce 3 teaspoons butter, divided

1⁄2 cup cubed fully cooked ham, divided

1⁄4 cup thinly sliced fresh mushrooms, divided

1⁄4 cup chopped green pepper, divided

1 cup (4 ounces) shredded cheddarcheese, divided

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FARMHOUSE OMELETS

ROBERTAWILLIAMS

POPLAR BLUFF,MISSOURI

We really enjoy eating brunch afterchurch on Sundays,so I make an effort to serve somethingspecial. This prettyomelet provides apleasant blend of

tastes and textures.

CAMP BREAKFAST


cabin hash12 medium potatoes (about 4

pounds), peeled, cooked andcubed

3 cups cubed fully cooked ham(about 1 pound)

1⁄2 cup chopped onion1⁄2 cup butter1 package (10 ounces) frozen

chopped broccoli, thawedSalt and pepper to taste Sour cream, optional

In a large skillet, cook potatoes, ham and onionin butter, stirring frequently, until potatoes arelightly browned. Add broccoli; heat through.Season with salt and pepper. Serve with sourcream if desired. Yield: 8-10 servings.

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4farmer’s breakfastJEANNETTE WESTPHALGETTYSBURG, SOUTH DAKOTA

Start the day right with this breakfast mixture ofbacon, potatoes and eggs. It’s a surefire way to getthe crowd moving!

6 bacon strips, diced2 tablespoons diced onion3 medium potatoes, cooked and

cubed6 eggs, beaten

Salt and pepper to taste 1⁄2 cup shredded cheddar cheese

[1] In a skillet, cook bacon until crisp. Removeto paper towel to drain. In drippings, sauteonion and potatoes until the potatoes arebrowned, about 5 minutes.

CABIN HASH

MRS. LYMAN HEINROCHESTER, MINNESOTA

My family named this dish because I served it when we vacationed at our cabin on the Mississippi River. Now it’s become sucha favorite that I oftenmake it when we’rehome.

mixture; cook and stir until the eggs are com-pletely set. Stir in the cheese, salt and pepper.

[2] Spoon 1⁄4 cup down the center of eachtortilla; fold sides over filling. Serve with sal-sa if desired. Yield: 6 servings.

smoked sausagescramble

1 medium potato, cubed1 tablespoon chopped onion1 tablespoon vegetable oil1 cup torn fresh spinach1 cup cubed smoked sausage4 eggs1 tablespoon water2 slices American cheese, diced

In a large skillet, cook the potato and onion inoil until potato is tender. Add spinach andsausage. In a bowl, whisk eggs and water.Pour over sausage mixture. Cook over mediumheat, stirring occasionally, until eggs are com-pletely set. Top with cheese. Serve immediate-ly. Yield: 2 servings.

STEPHANIE LEVEN

WARSAW, MISSOURI

I came up with this recipe one morning when

we had smokedsausage left over

from the day before—and

my husband loved it. The combination

of spicy sausage,spinach, eggs,

potato and cheesemakes a hearty

morning meal or a satisfying light

supper.


CAMP BREAKFAST[2] Pour eggs into skillet; cook and stir gentlyuntil eggs are set and cooked to desired done-ness. Season with salt and pepper. Sprinklewith cheese and bacon; let stand for 2-3 min-utes or until cheese melts. Yield: 4-6 servings.

toasty egg sandwichesDENISE HELMSGLENVIEW, ILLINOIS

When I’m running late, these sandwiches makedinner easy and tasty for everyone. Both my sonand daughter often request them. I like to servefruit and chips alongside.

2 tablespoons butter, softened, divided

2 eggs4 slices bread2 teaspoons mayonnaise2 slices American cheese

[1] In a small skillet, heat 1 tablespoon but-ter until melted. Break each egg into skillet;reduce heat to low. Cook until white is com-pletely set and yolk begins to thicken but isnot hard.

[2] Meanwhile, toast bread. Spread remainingbutter over one side of each slice of bread.Spread mayonnaise over buttered side of twobread slices; top with cheese slices, eggs andremaining bread. Yield: 2 servings.

bacon ’n’ egg tacosWENDY MATEJEKCORPUS CHRISTI, TEXAS

Salsa perks up the flavor of this twist on a classicbreakfast combo. This recipe can easily be dividedto serve a few or doubled to serve a crowd.

6 eggs1⁄4 cup crumbled cooked bacon2 tablespoons butter3 slices process American cheese,

diced1⁄4 teaspoon salt1⁄4 teaspoon pepper6 flour tortillas (6 inches), warmed

Salsa, optional

In a bowl, beat the egg; add bacon. melt but-ter in a skillet over medium heat. Add egg

SMOKED SAUSAGE SCRAMBLE

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toad in the holeRUTH LECHLEITERBRECKENRIDGE, MINNESOTA

This is one of the first recipes I had my childrenprepare when they were learning to cook. My lit-tle ones are now grown (and have advanced tomore difficult recipes!), but this continues to be atraditional standby in my home and theirs.

1 slice of bread1 teaspoon butter1 egg


Cut a 3-in. hole in the middle of the bread anddiscard. In a small skillet, melt the butter;place the bread in the skillet. Place egg in thehole. Cook for about 2 minutes over mediumheat until the bread is lightly browned. Turnand cook the other side until egg reachesdesired doneness. Season with salt and pep-per. Yield: 1 serving.

morning mix-up 2 cups frozen shredded hash

brown potatoes1 cup chopped fully cooked ham

1⁄2 cup chopped onion2 tablespoons vegetable oil6 eggs

Salt and pepper to taste 1 cup (4 ounces) shredded

cheddar cheeseMinced fresh chives

[1] In a large skillet, saute potatoes, hamand onion in oil for 10 minutes or until pota-toes are tender. In a small bowl, beat eggs,salt and pepper.

[2] Add egg mixture to skillet; cook, stirringoccasionally, until eggs are set. Remove fromheat and gently stir in cheese. Spoon onto aserving platter; sprinkle with chives. Yield: 4servings.

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KIM SCHOLTINGSPRINGFIELD, NEBRASKA

This filling dish is perfect for breakfast or supper. It’s one of my family’s favorites and it’s kidfriendly! Eggs, cheese,hash browns and hamgo well together.

MORNING MIX-UP

1⁄2 cup chopped green pepper1⁄4 to 1⁄2 teaspoon salt

Pepper to taste 1⁄2 cup sliced mushrooms4 eggs1 medium tomato, thinly sliced1 cup (4 ounces) shredded cheddar

cheeseSour cream and salsa, optional

[1] In a large skillet, cook sausage until nolonger pink. Add potatoes, onion, green pep-per, salt and pepper. Cook over medium-high heat for 18-20 minutes or until potatoesare browned.

[2] Stir in mushrooms. Beat in eggs; pour overthe potato mixture. Arrange tomato sliceson top. Sprinkle with cheese. Cover and cookover medium-low heat for 10-15 minutes oruntil eggs are completely set (do not stir).Serve with sour cream and salsa if desired.Yield: 6 servings.

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CAMP BREAKFAST

spicy maplesausagesTASTE OF HOME TEST KITCHEN

Wake up your guests’ taste buds with this easytreatment for breakfast sausages. Just five ingre-dients are needed for the sweet and spicy glaze.

2 packages (7 ounces each) brown-and-serve sausage links

1⁄4 cup maple syrup1⁄4 cup honey2 teaspoons Dijon mustard

1⁄2 teaspoon ground cinnamon1⁄2 teaspoon cayenne pepper

In a large skillet, cook sausage links untilbrowned; drain. Combine remaining ingredi-ents; stir into skillet. Bring to a boil; cookand stir for 2-3 minutes or until sausages areglazed. Yield: 6-8 servings.

breakfast pizza skillet

1 pound bulk Italian sausage5 cups frozen hash brown potatoes

1⁄2 cup chopped onion

MARILYN HASHENUMCLAW,

WASHINGTON

I found the recipe forthis hearty stovetop

dish several yearsago and it was an

instant hit at a Christmas brunch.This would be an

extra-special treat ata camp breakfast!

BREAKFAST PIZZA SKILLET


breakfast scrambleMARY LILLROCK CAVE, WEST VIRGINIA

One day for breakfast, I reached for the ground beefand tossed in other ingredients as I went. Thisrecipe was the mouth-watering result.

1 pound ground beef1 medium onion, chopped3 cups diced peeled potatoes

1⁄2 cup waterSalt and pepper to taste

1 can (141⁄2 ounces) diced tomatoes, undrained

4 eggs, beaten4 slices process American cheese

[1] In a skillet, cook beef and onion over medi-um heat until meat is no longer pink; drain.Add potatoes, water, salt and pepper. Coverand simmer for 20 minutes or until potatoesare tender. Add tomatoes; cook for 5 minutes.

sausage potato skillet

1 package (8 ounces) brown-and-serve sausage links

2 tablespoons water2 tablespoons vegetable oil3 cups frozen shredded hash

brown potatoes1⁄2 cup chopped sweet red or green

pepper1⁄4 cup chopped onion


[1] Cut sausage links into bite-size pieces. Ina covered skillet, cook sausage in water andoil over medium heat for 5 minutes. Removesausage with a slotted spoon and keep warm.

[2] Carefully add potatoes, red pepper andonion to pan. Cover and cook for 5 minutes.Uncover; cook 5-6 minutes longer or until po-tatoes are tender. Return sausage to pan;heat through. Yield: 4 servings.


Eggs in the morningjust aren’t the samewithout sausage andpotatoes. These twofavorite breakfastside dishes are conveniently cookedin the same skillet,so you only dirty one pan.

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SAUSAGE POTATO SKILLET

potato ham skillet41⁄2 teaspoons butter

3 medium potatoes, peeled andthinly sliced

1⁄2 teaspoon salt1⁄4 teaspoon pepper7 green onions, chopped

1⁄2 cup chopped green pepper2 cup diced fully cooked ham3 eggs, lightly beaten

1⁄2 cup shredded cheddar cheeseMinced fresh parsley

[1] In a 10-in. skillet, melt butter over mediumheat. In the skillet, layer half of the potatoes,salt, pepper, onions, green pepper and ham;repeat layers. Cover and cook over mediumheat for 10-15 minutes or until potatoes aretender.

[2] Pour eggs over the top. Cover and cook for3-5 minutes or until eggs are nearly set. Sprin-kle with cheese. Cover and cook 3-5 minuteslonger or until cheese is melted and eggsare completely set. Cut into wedges. Sprinklewith parsley. Yield: 6 servings.

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CAMP BREAKFAST[2] Pour eggs over mixture. Cook, stirring oc-casionally, until eggs are completely set. Topwith cheese. Cover and cook for 1 minute oruntil cheese is melted. Yield: 4-6 servings.

german farmer’sbreakfastMARY LOU WELSHHINSDALE, ILLINOIS

This casserole can be quickly prepared so it’s per-fect for on-the-go hunters or fishermen.

6 bacon strips, diced3 large potatoes, peeled, cooked

and cubed1 small green pepper, diced2 tablespoons finely chopped

onionSalt and pepper to taste

1⁄2 cup shredded cheddar cheese6 eggs

1⁄4 cup milk

[1] In a skillet over low heat, cook bacon untilcrisp; remove to paper towel. Reserve 2 table-spoons drippings; add potatoes, green pep-per, onion, salt and pepper. Cook and stir overmedium heat for 6-8 minutes or until potatoesare golden brown. Stir in cheese and bacon;remove mixture to a bowl and set aside.

[2] Beat eggs and milk; pour into same skillet.Cook and stir gently over medium heat untileggs are completely set, about 3-5 minutes.Add potato mixture; cook and stir gently un-til heated through. Yield: 4-6 servings.

SHARON CRIDERLEBANON, MISSOURI

Use leftover ham tocreate this stovetop

supper. The deliciouscombination is great

to serve anytime.

POTATO HAM SKILLET

HUNTING & FISHING

Eggs must always be refrigerat-ed. Fresh shell eggs can be keptrefrigerated in their carton for 4-5 weeks beyondthe pack date. Hard-cooked eggs can be kept inthe refrigerator for up to one week. Shell color is de-termined by the breed of hen and is not related toquality, nutrients, flavor or cooking characteris-tics. Since birds that lay brown eggs are slightly larg-er and require more food, brown eggs are usuallymore expensive than white.

THE AMERICAN EGG BOARD

tip


country brunch skillet

6 bacon strips6 cups frozen cubed hash brown

potatoes3⁄4 cup chopped green pepper1⁄2 cup chopped onion1 teaspoon salt

1⁄4 teaspoon pepper6 eggs


[1] In a large skillet over medium heat, cookbacon until crisp. Remove bacon; crumbleand set aside. Drain drippings, reserving 2 tablespoons. Add potatoes, green pepper,onion, salt and pepper to drippings; coverand cook, stirring occasionally, until potatoesare browned and tender, about 15 minutes.

[2] Make six wells in the potato mixture;break one egg into each well. Cover and cookon low heat for 8-10 minutes or until eggs arecompletely set. Sprinkle with cheese andbacon. Yield: 6 servings.

ELVIRA BRUNNQUELLPORT WASHINGTON,WISCONSIN

Frozen hash brownsand packaged shredded cheeseshave minutes offpreparation of thisskillet breakfast. Notonly is it appealing,but it can be done in 30 minutes!

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COUNTRY BRUNCH SKILLET

breakfast pitasPEGGY BLATTELCAPE GIRARDEAU, MISSOURI

These pita pockets are great for a quick breakfast.But for a complete brunch, they are good with hashbrown potatoes and fruit.

1 cup diced fully cooked ham1⁄3 cup diced onion1⁄3 cup diced green pepper2 tablespoons butter3 eggs, beaten

1⁄2 cup shredded cheddar cheese1⁄2 teaspoon seasoned salt1⁄4 teaspoon pepper2 pita breads (6 inches), halved

and warmed

In a large skillet, saute ham, onion and greenpepper in butter until tender. Add eggs;cook and stir over medium heat until eggs arealmost set. Add cheese, seasoned salt andpepper. Cook and stir until eggs are com-pletely set. Spoon into pita halves. Yield: 2servings.

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JEANNINESTALLINGS

EAST HELENA,MONTANA

This homemadesausage is terrific because it is lean,

holds together welland shrinks very

little when cooked.It’s incredibly easy to mix up a batch

and make any breakfast special.

CAMP BREAKFAST


12 minutes, or until tender. Add onion andgreen pepper; cook and stir for 3-4 minutes oruntil crisp-tender; drain. Stir in bacon.

[2] Beat eggs, milk, salt and pepper; pour in-to skillet. Cook and stir gently until eggs areset. Sprinkle with cheese and let stand untilmelted. Yield: 4 servings.

breakfast patties1⁄4 cup water2 teaspoons salt2 teaspoons rubbed sage1 teaspoon pepper

1⁄2 teaspoon ground nutmeg1⁄4 teaspoon crushed red pepper

flakes1⁄8 teaspoon ground ginger2 pounds ground pork

[1] In a large bowl, combine water and sea-sonings. Crumble pork over mixture andblend well. Shape into eight 4-in. patties.

[2] In a large skillet, cook patties over medi-um heat for 5-6 minutes on each side or untilno longer pink in the center and a meat ther-mometer reads 160°. Yield: 8 patties.

BREAKFAST PATTIEScorned beef omeletKITTY JONESCHICAGO, ILLINOIS

I was raised on a farm, where we had chickens aswell as other farm animals, so ate a lot of eggdishes. We usually serve this simple omelet forbreakfast with toast on the side.

2 green onions, sliced2 tablespoons butter6 eggs

1⁄4 cup milk1 cup cubed cooked corned beef

1⁄2 cup shredded cheddar cheeseDash pepper

[1] In a large skillet, saute onions in butter.In a bowl, lightly beat eggs and milk; pourover onions. Cook over medium heat; as theeggs set, lift edges, letting uncooked portionflow underneath.

[2] When the eggs are nearly set, sprinklewith corned beef, cheese and pepper. Removefrom heat; cover and let stand for 1-2 minutesor until cheese is melted. Cut into wedges.Yield: 4 servings.

country-stylescrambled eggs(PICTURED ON PAGE 115)

JOYCE PLATFOOTWAPAKONETA, OHIO

The colorful red potatoes and green peppers in thisscrambled egg dish can help brighten the day be-fore heading out for a long morning of hunting andfishing in dreary weather.

8 bacon strips, diced2 cups diced red potatoes

1⁄2 cup chopped onion1⁄2 cup chopped green pepper8 eggs

1⁄4 cup milk1 teaspoon salt

1⁄4 teaspoon pepper1 cup (4 ounces) shredded cheddar

cheese

[1] In a skillet, cook bacon until crisp; re-move with a slotted spoon. In the drippings,cook and stir potatoes over medium heat for


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2 cups frozen shredded hashbrown potatoes

2 eggs2 tablespoons milk

Salt and pepper to taste 1⁄2 cup shredded cheddar cheese2 to 3 tablespoons salsa or picante

sauce

[1] In a skillet, saute ham and onion in 1 ta-blespoon oil until ham is lightly brownedand onion is tender; remove and keep warm.Add remaining oil to skillet; cook potatoesover medium heat until tender, turning tobrown.

[2] In a small bowl, beat eggs, milk, salt andpepper; add to skillet. As eggs set, lift edges,letting uncooked portion flow underneath.When eggs are set, spoon ham mixture overtop; heat through. Sprinkle with cheese; topwith salsa. Cut into wedges. Yield: 2 servings.

corny eggsPAMELYN HOOLEYGOSHEN, INDIANA

Adding hominy to the morning eggs makes thiscamp breakfast a filling meal! It’s simple to prepareusing convenient ingredients that you’re likely tofind in your kitchen pantry. Your family will thankyou for this “egg-cellent” breakfast!

1⁄2 pound sliced bacon, diced1⁄4 cup chopped onion1⁄4 cup chopped green pepper12 eggs, beaten

1 can (151⁄2 ounces) hominy,drained

1⁄2 cup sour cream1⁄4 teaspoon pepper1 cup (4 ounces) shredded cheddar

cheese

[1] In a large skillet, cook bacon over medi-um heat until crisp; remove to paper towels.Drain, reserving 1 tablespoon drippings. Inthe drippings, saute onion and green pepperfor 2-3 minutes or until tender. Add bacon.

[2] In a large bowl, combine eggs, hominy,sour cream and pepper; stir until blended.Pour over bacon mixture; cook and stir overmedium heat until eggs are set. Sprinkle withcheese. Yield: 6-8 servings.

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taste of home138

breakfast sausage patties

1 pound ground turkey3⁄4 teaspoon salt1⁄2 teaspoon rubbed sage1⁄2 teaspoon dried thyme1⁄2 teaspoon ground nutmeg1⁄8 teaspoon cayenne pepper2 teaspoons vegetable oil

In a large bowl, combine turkey, salt, sage,thyme, nutmeg and cayenne. Shape intoeight patties. In a large skillet, cook patties inoil over medium heat for 5 minutes on eachside or until juices run clear. Drain on papertowels. Yield: 4 servings.

tex-mex ham ’n’ eggsPAGE ALEXANDERBALDWIN CITY, KANSAS

For a satisfying combo, you can’t beat ham, eggs,potatoes and cheese, plus salsa for zip.

1 cup cubed fully cooked ham1⁄2 cup chopped onion2 tablespoons olive oil, divided

BREAKFAST SAUSAGE PATTIES

CAROLYN SYKORABLOOMER, WISCONSIN

Using ground turkeyin these sausagepatties gives break-fast a whole newtwist!

hash ’n’ eggsDOROTHY SMITHEL DORADO, ARKANSAS

Turn last night’s leftover corned beef and cookedpotatoes into a hearty morning meal!

2 tablespoons butter4 cups cubed cooked potatoes1 can (103⁄4 ounces) condensed

cream of celery soup, undiluted1⁄4 cup milk1 teaspoon prepared mustard

1⁄4 teaspoon hot pepper sauce11⁄2 cups cubed cooked corned beef

(8 ounces)Pepper to taste

[1] In a skillet, melt butter over medium heat.Add potatoes and cook for 2 minutes, stir-ring often. Stir in soup, milk, mustard andhot pepper sauce; cook until heated through.Stir in corned beef. Reduce heat to low.

[2] Make four wells in potato mixture; breakan egg into each well. Cover and cook for 10-15 minutes or until eggs are completely set.Add pepper to taste. Yield: 4 servings.

hearty scrambled eggs

8 eggs11⁄4 cups diced fully cooked ham

3⁄4 cup diced cheddar cheese1⁄2 cup chopped fresh mushrooms1⁄4 cup chopped onion2 to 3 tablespoons butter

In a bowl, beat eggs. Add ham, cheese, mush-rooms and onion. Melt butter in a skillet; addegg mixture. Cook and stir over medium heatuntil eggs are completely set and cheese ismelted. Yield: 4 servings.

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CAROLE ANHALTMANITOWOC,

WISCONSIN

This breakfast dish includes classic

omelet ingredients ina fun egg scramble

that’s so quick towhip up! The eggs

pick up plenty of flavor from the

mushrooms, onionand cheese. To save

time, I keep dicedham in the freezer.

CAMP BREAKFAST


HEARTY SCRAMBLED EGGS


vegetable scrambled eggs

4 eggs1⁄2 cup chopped green pepper1⁄4 cup milk1⁄4 cup sliced green onions1⁄2 teaspoon salt1⁄8 teaspoon pepper1 small tomato, seeded and chopped

In a small bowl, beat the eggs. Add the greenpepper, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stirover medium heat until eggs are nearly set.Add the tomato; cook and stir until heatedthrough. Yield: 2 servings.

curried scrambled eggLORRAINE WIECHSAN LUIS OBISPO, CALIFORNIA

This flavorful egg dish, which is easily adjusted tofeed any number, is perfect for those who want agood breakfast without added salt.

1 egg1 teaspoon water

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1 teaspoon finely chopped chives1⁄8 to 1⁄4 teaspoon curry powder1 teaspoon olive oil

In a small bowl, beat the egg, water, chivesand curry powder. Pour oil into a small skillet:add egg mixture. Cook and stir gently overmedium heat until egg is set. Yield: 1 serving.

wake-up breakfast omeletMARY RAYUNECHOMOSASSA, FLORIDA

The hot pepper sauce adds the right amount of zipto this delicious omelet. And because it’s so easy toprepare, it’s perfect for any time you want to en-joy breakfast and then get on with the day.

2 to 4 bacon strips, diced2 eggs2 tablespoons water2 teaspoons fresh or dried chives3 to 5 drops hot pepper sauce


In an 8-in. nonstick skillet, cook bacon untilcrisp. Remove bacon to paper towel to drain;discard drippings. In a small bowl, beat eggs;add the water, chives, hot pepper sauce, salt,

4

taste of home140

VEGETABLE SCRAMBLED EGGS

MARILYN IPSONROGERS,ARKANSAS

These colorful eggsare a delicious andhearty way to startthe day. They’re very quick and easyto make.

pepper and bacon. Pour into the same skil-let; cook over medium heat. As eggs set, liftedges, letting uncooked portion flow under-neath. When eggs are set, fold omelet inthirds. Yield: 1 serving.

egg and sausagepocketsRITA ADDICKSWEIMAR, TEXAS

When I want to spice up my breakfast, I make thesefinger-licking sausage sandwiches. They can be pre-pared quickly when I’m short on time. And it’s agreat portable breakfast when you’re on the go.

1⁄4 pound bulk pork sausage4 large or 8 small pita breads3 green onions, sliced

1⁄2 teaspoon chili powder6 eggs, lightly beaten

In a skillet, brown and crumble sausage un-til fully cooked. Meanwhile, cut pita breads inhalf crosswise; wrap in foil and warm in theoven. Drain fat from skillet; to sausage addonions, chili powder and eggs. Cook and stirgently over medium heat until eggs are set.Spoon into pita halves. Yield: 4 servings.

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ANGIE IBARRASTILLWATER,MINNESOTA

My husband grewup in Mexico and

prefers his foodextra spicy. Specialseasonings added

to ordinary groundpork give a littlelife to standard

sausage and eggs.Making the pork

mixture a dayahead really

makes preparationbefore serving

quite simple.

CAMP BREAKFAST


zesty breakfast burritos

1 pound ground pork2 tablespoons white vinegar1 tablespoon chili powder1 teaspoon dried oregano1 teaspoon salt1 garlic clove, minced6 eggs

1⁄4 cup milk1 tablespoon vegetable oil6 flour tortillas (8 inches), warmed

Taco sauce or salsa

[1] Combine the pork, vinegar, chili powder,oregano, salt and garlic; mix well. Cover andchill overnight.

[2] In a skillet over medium heat, cook porkmixture until no longer pink. Drain; keepwarm. Beat eggs and milk. In another skil-let, heat oil. Cook eggs over low heat untilset, stirring occasionally.

[3] Spoon about 1⁄4 cup pork mixture and 1⁄4cup eggs down the center of each tortilla. Topwith taco sauce and roll up. Yield: 6 servings.

ZESTY BREAKFAST BURRITOS


morning orange drink

1 can (6 ounces) frozen orangejuice concentrate

1 cup cold water1 cup milk

1⁄3 cup sugar1 teaspoon vanilla extract

10 ice cubes

Combine the first five ingredients in ablender; process at high speed. Add icecubes, a few at a time, blending until smooth.Serve immediately. Yield: 4-6 servings.

mushroom omeletCHRISTINE WALKEROKLAWAHA, FLORIDA

This tasty version of a basic omelet reminds me ofmy childhood when I’d help my father search formushrooms in the forest near our home. The car-away seed really enhances the subtle flavor of themushrooms.

JOYCE MUMMAU,MT. AIRY, MARYLAND

Although it requiresonly a few basic ingredients and littlepreparation, thisdrink always drawsraves from overnightguests about its“wake-up” taste.

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1 tablespoon butter4 medium fresh mushrooms, sliced

1⁄8 teaspoon caraway seed1⁄8 teaspoon lemon-pepper seasoning3 eggs2 tablespoons milk

1⁄8 teaspoon saltDash pepper

[1] In an 8-in. skillet, heat butter until it siz-zles. Saute mushrooms, caraway seed andlemonpepper for 3-5 minutes.

[2] In a small bowl, beat eggs, milk, salt andpepper. Pour over mushrooms. Cook overmedium heat. As eggs set, lift edges, lettinguncooked portion flow underneath. Wheneggs are set, fold the omelet in half. Yield:1-2 servings.

taste of home142

MORNING ORANGE DRINK

4

salmon scrambleJANINE BAKERKANSAS CITY, MISSOURI

One morning, years ago, my husband, Todd, and Iwhipped up this dish as a way to use leftoversmoked salmon...it caught on! Now we alwaysmake extra portions of this tasty fish at dinner sowe can have our family favorite in the morning. Forconvenience, you can also used canned salmon.

8 eggs3⁄4 cup milk1⁄2 teaspoon salt1⁄8 teaspoon pepper1 can (71⁄2 ounces) pink salmon,

drained or 1 cup smoked salmon,flaked and cartilage removed

1⁄2 cup shredded Monterey Jackcheese

1⁄4 cup minced fresh parsley

[1] In a bowl, beat eggs, milk, salt and pepper.Stir in salmon, cheese and parsley.

[2] In a greased skillet, cook and stir gentlyover medium heat until eggs are set, about3-5 minutes. Yield: 4-6 servings

cinnamon swirlquick bread

11⁄2 cups sugar, divided1 tablespoon ground cinnamon2 cups all-purpose flour1 teaspoon baking soda

1⁄2 teaspoon salt1 cup buttermilk1 egg

1⁄4 cup vegetable oilGLAZE:

1⁄4 cup confectioners’ sugar11⁄2 to 2 teaspoons milk

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[1] Combine 1⁄2 cup sugar and cinnamon; setaside. Combine flour, baking soda, salt and re-maining sugar. Combine buttermilk, egg andoil; stir into dry ingredients just until com-bined. Grease the bottom only of a 9-in. x 5-in. x 3-in. loaf pan. Pour half of the batter in-to pan; sprinkle with half of the cinnamon-sugar.

[2] Carefully spread with remaining batterand sprinkle with remaining cinnamon-sugar;swirl knife through batter.

[3] Bake at 350° for 45-50 minutes or until atoothpick inserted near the center comesout clean. Cool in pan 10 minutes before re-moving to a wire rack to cool completely.Combine glaze ingredients; drizzle overbread. Yield: 1 loaf.

HELENRICHARDSON,SHELBYVILLE,

MICHIGAN

I take this bread—which I’ve been

making for over 20years—to potlucks

and parties. Plus,my family’s always

loved it.

HUNTING & FISHING

Consider freezing meat andpoultry before packing it in thecooler. It will stay cold longer and also help thecooler maintain its cold temperature.


tip

CINNAMON SWIRL QUICK BREAD

CAMP BREAKFAST


fiestascrambled eggs

1⁄2 cup chopped onion1⁄4 cup chopped sweet red pepper1 jalapeno pepper, seeded and

chopped8 bacon strips, cooked and

crumbled8 eggs, lightly beaten1 cup (4 ounces) shredded cheddar

cheese, divided1⁄2 teaspoon salt1⁄8 teaspoon pepper

Salsa

In a large nonstick skillet coated with non-stick cooking spray, saute the onion and pep-pers until tender. Sprinkle with bacon. Poureggs over the top; sprinkle with 1⁄2 cupcheese, salt and pepper. Cook over mediumheat, stirring occasionally, until eggs are com-pletely set. Sprinkle with remaining cheese.Serve with salsa. Yield: 6 servings.

KAY KROPFFCANYON, TEXAS

I love to fix this spicyscrambled egg dishfor friends and family. It’s a meal initself, but I serve itwith muffins or biscuits, fresh fruitjuice and coffee.

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fast and flavorful eggsMICHELE CHRISTMANSIDNEY, ILLINOIS

If you chop the green pepper and cook the baconahead, this recipe takes very little time to prepare.

1⁄4 cup chopped green pepper1 tablespoon butter6 eggs, lightly beaten1 can (103⁄4 ounces) condensed

cream of chicken soup, undiluted,divided

3⁄4 teaspoon salt1⁄2 teaspoon pepper6 bacon strips, cooked and

crumbled1⁄2 cup milk

taste of home144

4

FIESTA SCRAMBLED EGGS

til the cheese is melted. Serve in the skillet.Top with salsa. Yield: 4-6 servings.

vegetable frittata1⁄2 cup chopped onion1⁄2 cup chopped green pepper1⁄2 cup chopped sweet red

pepper1 garlic clove, minced3 tablespoons olive oil, divided 2 medium red potatoes,

cooked and cubed1 small zucchini, cubed6 eggs

1⁄2 teaspoon saltPinch pepper

[1] In a 10-in. ovenproof skillet, saute onion,peppers and garlic in 2 tablespoons of oil untilthe vegetables are tender. Remove vegeta-bles with a slotted spoon; set aside.

[2] In the same skillet over medium heat, light-ly brown potatoes in remaining oil. Add veg-etable mixture and zucchini; simmer for 4minutes.

[3] In a bowl, beat eggs, salt and pepper; pourover vegetables. Cover and cook for 8-10 min-utes or until eggs are nearly set. Broil 6 in. fromthe heat for 2 minutes or until eggs are set ontop. Cut into wedges. Yield: 4-6 servings.

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JANET ECKHOFFWOODLAND,CALIFORNIA

This tasty egg dishis easy and

inexpensive. I lovethat it’s loaded

with hearty vegetables.


CAMP BREAKFAST

VEGETABLE FRITTATA

In a skillet, saute green pepper in butter untiltender. Combine eggs, 1⁄2 cup soup, salt andpepper. Add to skillet; cook and stir gentlyuntil the eggs are set. Stir in bacon. For sauce,heat milk and remaining soup; stir untilsmooth. Serve over eggs. Yield: 3-4 servings.

tater surprisePAULA WESTST. LOUIS, MISSOURI

We enjoy this with ham, but you can use any break-fast meat. I often use chicken to make a nice dinner.

21⁄2 cups frozen Tater Tots or cubedhash brown potatoes

1 cup chopped fully cooked ham1⁄4 cup chopped onion1⁄4 cup chopped green pepper2 tablespoons vegetable4 eggs, beaten


In a large skillet, cook potatoes, ham, onionand green pepper in oil over medium heatfor 8-10 minutes or until browned, stirringconstantly. (If using Tater Tots, break apartwith a spatula; mix well.) Add eggs; cook andstir until eggs are completely set. Season withsalt and pepper. Yield: 4 servings.

southwestskillet dishVIRGINIA VARNERTUCSON, ARIZONA

My family loves this variation of plain fried potatoesbecause they add some “zing” to our breakfast.

4 tablespoons butter5 to 6 cups thinly sliced peeled raw

potatoes6 slices fully cooked ham, cubed1 can (4 ounces) chopped green

chilies1 cup (4 ounces) shredded Colby

cheeseSalsa

In a 10-in. cast-iron skillet, melt butter overmedium heat. Fry potatoes until lightlybrowned and tender. Add ham and cook untilheated through. Sprinkle with chilies andcheese. Remove from the heat and cover un-


Whether you prefer asweet or a savory

snack, you’re sure tofind a new favorite (or

two) in this section.These recipes makewonderful portablemunchies that are

sure to satisfy.

148 butterscotch cashew bars148 big chocolate cookies149 candied cereal mix150 almond snack mix150 chocolate almond crumble bars151 oyster cracker snack151 caramel peanut bars152 fruit ’n’ nut trail mix152 zesty snack mix153 chewy peanut butter bars153 crunchy italian mix154 iced almonds154 italian pretzels154 corn chip crunch155 candied popcorn snack156 cheese ball snack mix156 harvest snack mix156 nacho snack mix157 coconut granola bars157 barbecued peanuts158 favorite snack mix158 kookie cookies158 really good snack mix159 jerky party mix159 oatmeal chip cookies160 trail mix160 taco pickup sticks160 tumbleweeds161 sweet cereal clusters161 buttery onion pretzels161 spicy cashews162 cinnamon snack mix162 spiced pecans163 healthy snack mix163 roasted mixed nuts163 double peanut bars164 nutty o’s snack164 oatmeal raisin bars164 munchable snack mix164 cinnamon-glazed almonds165 cracker snack mix166 fruit ’n’ nut snack mix166 peanut butter squares167 taco tidbits167 cereal trail mix167 candied pumpkin seeds167 crunchy trail mix168 sunflower popcorn bars168 peanut butter cookies168 trail mix snack169 oatmeal raisin cookies169 granola trail mix

PORTABLE SNACKS

TOP PHOTO: Bill DiersMIDDLE AND BOTTOM PHOTOS: Bill Marchel

PORTABLE SNACKS

ZESTY SNACK MIX, PAGE 152

5

butterscotchcashew bars

1 cup plus 2 tablespoons butter,softened

3⁄4 cup plus 2 tablespoons packedbrown sugar

21⁄2 cups all-purpose flour13⁄4 teaspoons salt

TOPPING: 1 package (10 to 11 ounces)

butterscotch chips1⁄2 cup plus 2 tablespoons light corn

syrup3 tablespoons butter2 teaspoons water

21⁄2 cups salted cashew halves

[1] In a large mixing bowl, cream butter andbrown sugar. Combine flour and salt; add tocreamed mixture just until combined. Pressinto a greased 15-in. x 10-in. x 1-in. bakingpan. Bake at 350° for 10-12 minutes or untillightly browned.

[2] Meanwhile, combine butterscotch chips,corn syrup, butter and water in a saucepan.Cook and stir over medium heat until chipsand butter are melted. Spread over crust.Sprinkle with cashews; press down lightly.Bake for 11-13 minutes or until topping isbubbly and lightly browned. Cool on a wirerack. Cut into bars. Yield: 31⁄2 dozen.

LORI BERGWENTZVILLE,MISSOURI

I knew these nuttybars were a successwhen I took themon our annual vacation. My husband couldn’tstop eating them…and my sister-in-law, who is a greatcook, asked for therecipe. It makes abig batch, which isgood, because theygo quickly!

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big chocolatecookiesMARIE MACYFORT COLLINS, COLORADO

The combination of different kinds of chocolatemakes these cookies irresistible. Friends and fami-ly are delighted to have a “big” cookie to enjoy.

6 tablespoons butter6 squares (1 ounce each)

semisweet chocolate2 squares (1 ounce each)

unsweetened chocolate2 eggs

3⁄4 cup sugar2 teaspoons instant coffee

granules1 tablespoon boiling water2 teaspoons vanilla extract

1⁄4 cup all-purpose flour1⁄2 teaspoon salt1⁄4 teaspoon baking powder1 cup (6 ounces) semisweet

chocolate chips1 cup coarsely chopped walnuts1 cup coarsely chopped pecans

[1] In a microwave or double boiler, melt but-ter and the chocolate squares; cool. In a mix-ing bowl, beat eggs until foamy; graduallyadd sugar. Dissolve coffee granules in water.Add coffee, vanilla and cooled chocolate mix-ture to egg mixture. Combine flour, salt andbaking powder; gradually add to the egg mix-ture. Stir in chocolate chips and nuts.

[2] Drop by 1⁄3 cupfuls 4 in. apart onto un-greased baking sheets. Bake at 350° for 15-17minutes or until firm. Cool for 4 minutes be-fore removing to wire racks. Yield: 1 dozen.

Editor’s Note: 1⁄4 cup flour is the correctamount.

taste of home148

HUNTING & FISHING

String cheese or cheese cubes,bagels pre-spread with cream

cheese or peanut butter, or carrots and celerysticks make great portable snacks.


tip

BUTTERSCOTCH CASHEW BARS

5

candied cereal mix1 cup packed brown sugar

1⁄2 cup butter1⁄4 cup corn syrup1 teaspoon vanilla extract

1⁄2 teaspoon baking soda6 cups rice Chex6 cups corn Chex

[1] In a microwave-safe bowl, combine brownsugar, butter and corn syrup. Microwave,uncovered, on high for 31⁄2 minutes or until

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LISA ELLIOTTWEST PLAINS,

MISSOURI

This is a favoritetreat at our house.

It’s easy to makeand is convenient

for on-the-gosnacking.

PORTABLE SNACKS


CANDIED CEREAL MIX

sugar is dissolved and corn syrup is bubbly,stirring frequently. Stir in vanilla and bakingsoda; microwave 30 seconds longer or untilthe mixture begins to foam.

[2] In a large bowl, combine cereals. Addsyrup mixture and toss to coat. Transfer totwo greased 15-in. x 10-in. x 1-in. bakingpans. Bake, uncovered, at 300° for 30 minutes,stirring every 10 minutes. Remove to waxedpaper to cool. Store in an airtight container.Yield: about 3 quarts.

Editor’s Note: This recipe was tested in an850-watt microwave.


almond snack mix1 package (17.6 ounces) Rice Chex

23⁄4 cups sliced almonds1 cup sugar1 cup light corn syrup

3⁄4 cup butter 1 teaspoon almond extract

[1] Place cereal and almonds in a large bowl;set aside. In a heavy saucepan, combine thesugar, corn syrup and butter. Bring to a boilover medium heat, stirring occasionally, un-til a candy thermometer reads 250° (hard-ballstage).

[2] Remove from heat; stir in extract. Pourover cereal mixture; mix well. Spread ontowaxed paper-lined baking sheets; cool. Tossto break apart. Store in an airtight container.Yield: 5 quarts.

Editor’s Note: We recommend that you testyour candy thermometer before each use by

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bringing water to a boil; the thermometershould read 212°. Adjust your recipe temper-ature up or down based on your test.

chocolate almondcrumble barsMARTY ROSEWOODWARD, IOWA

This is my own recipe, one I created in a hurry whenguests were coming and chocolate chips and con-densed milk were just about all I had in my bakingcupboard!

21⁄2 cups all-purpose flour1⁄2 cup confectioners’ sugar1⁄8 teaspoon salt1 cup cold butter1 cup (6 ounces) chocolate chips1 can (14 ounces) sweetened

condensed milk

taste of home150

LISA HESSBOUNTIFUL,UTAH

Sliced almonds andalmond extract setthis crunchy Chexmix apart. Be forewarned, however. Once youstart eating it, youcan’t stop!

ALMOND SNACK MIX

5

TOPPING: 11⁄2 cups all-purpose flour

1⁄2 cup sugar1 cup chopped almonds

1⁄2 cup cold butter

[1] Combine flour, sugar and salt in a mixingbowl; cut in butter until mixture is crumbly.Press firmly into a 13-in. x 9-in. x 2-in. bakingpan. Sprinkle chocolate chips evenly overcrust. Drizzle milk over chips.

[2] For topping, combine flour, sugar and al-monds in a bowl; cut in butter until crumbly.Sprinkle over top. Bake at 350° for 35-40 min-utes or until golden. Yield: 2-3 dozen.

oyster crackersnackVERONA KOEHLMOOSPILGER, NEBRASKA

Everyone will be eating these crackers by the hand-ful…they’re that good!

2 packages (10 ounces each) oystercrackers

3⁄4 cup vegetable oil1 envelope ranch salad dressing

mix1 teaspoon dill weed

1⁄2 teaspoon onion powder1⁄2 teaspoon garlic powder1⁄2 teaspoon lemon-pepper

seasoning

Place crackers in a large bowl. In a smallbowl, combine remaining ingredients; pourover crackers and mix well. Let stand for 2hours. Store in an airtight container. Yield: 12cups.

caramel peanut bars11⁄2 cups quick-cooking oats11⁄2 cups all-purpose flour11⁄4 cups packed brown sugar

3⁄4 teaspoon baking soda1⁄4 teaspoon salt3⁄4 cup butter, melted1 package (14 ounces) caramels

1⁄2 cup heavy whipping cream

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ARDYCE PIEHLWISCONSIN

DELLS,WISCONSIN

With goodies likechocolate, peanuts

and caramel peeking out from between golden

oat and crumb layers, these barsare very popular.

They taste like candy bars but

with irresistible, homemade goodness.

PORTABLE SNACKS


HUNTING & FISHING

If you’re bringing a batch ofgranola or trail mix to munchon as a snack, consider bringing containers of yo-gurt as well. Yogurt topped with granola can bea quick breakfast or snack to tide you overwhile waiting for the campfire to get going so youcan fix dinner. ELLEN, CONNECTICUT

tip

CARAMEL PEANUT BARS

11⁄2 cups (9 ounces) semisweet chocolate chips

3⁄4 cup chopped peanuts

[1] In a bowl, combine the first five ingredi-ents; stir in butter. Set aside 1 cup for topping.Press remaining mixture into a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 350° for 10minutes or until lightly browned.

[2] Meanwhile, combine caramels and creamin a heavy saucepan or microwave-safe bowl.Cook over low heat or microwave until melt-ed, stirring often. Sprinkle chocolate chipsand peanuts over the crust; top with caramelmixture. Sprinkle with reserved oat mixture.

[3] Bake for 15-20 minutes or until topping isgolden brown. Cool completely before cut-ting. Yield: 3 dozen.


fruit ’n’ nuttrail mix

1⁄4 cup sunflower kernels2 tablespoons butter4 cups old-fashioned oats

1⁄2 cup vegetable oil3⁄4 cup cashew halves2⁄3 cup slivered almonds, toasted1⁄2 cup sesame seeds, toasted1⁄2 cup packed brown sugar1⁄2 cup honey1 teaspoon ground cinnamon

11⁄4 cups assorted bite-size driedfruit (raisins, apricots, dates, apples, bananas)

[1] In a large skillet over medium heat, lightlytoast sunflower kernels in butter; remove andset aside. In the same skillet, lightly toastthe oats in oil. Add the sunflower kernels,cashews, almonds and sesame seeds. Com-bine the brown sugar, honey and cinnamon;add to oat mixture. Cook and stir for 5 minutes.

[2] Spread in two ungreased 15-in. x 10-in. x1-in. baking pans. Bake at 350° for 15-20 min-

PAT HABIGERSPEARVILLE,KANSAS

This snack recipehas a good mix offruit and nuts. Themild cinnamon flavor adds a tasty touch.

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utes or until golden brown, stirring every 5minutes. Cool, stirring occasionally. Stir indried fruit. Store in an airtight container.Yield: 10 cups.

zesty snack mix(PICTURED ON PAGE 147)JEANETTE GRANTSTEINWICHITA, KANSAS

This crisp snack mix is a mouth-watering combina-tion of sweet and spicy. I’ve taken it to numerousgatherings. Make a bowlful when the munchies hit.

4 cups square oat or Chex cereal4 cups corn chips1 cup salted peanuts1 cup quick-cooking oats

1⁄3 cup butter, melted3 tablespoons honey4 teaspoons chili powder1 teaspoon dried oregano1 teaspoon onion salt

[1] In a large bowl, combine cereal, corn chips,peanuts and oats. Combine butter and honey;drizzle over cereal mixture. Sprinkle with chili

taste of home152

FRUIT ’N’ NUT TRAIL MIX

5

crunchy italian mix1⁄2 cup butter1 tablespoon Worcestershire sauce1 teaspoon Italian seasoning

1⁄2 teaspoon garlic powder5 cups Crispix2 cups Cheerios

21⁄2 cups miniature pretzels1 can (10 ounces) mixed nuts


[1] In a saucepan or microwave-safe bowl,heat the first four ingredients until butter ismelted; mix well. In a large bowl, combine thecereals, pretzels, nuts and Parmesan cheese.Drizzle with butter mixture and mix well.

[2] Place in an ungreased 15-in. x 10-in. x 1-in.baking pan. Bake, uncovered, at 250° for 45 min-utes, stirring every 15 minutes. Yield: 10 cups.

powder, oregano and onion salt; toss to coat.Spread evenly on an ungreased 15-in. x 10-in.x 1-in. baking pan.

[2] Bake at 350° for 25 minutes, stirring once.Cool. Store in an airtight container. Yield:about 10 cups.

chewy peanutbutter barsBEVERLY SWIHARTMARION, OHIO

These yummy bars are extra special for lunches, cartrips and bake sales, yet use only ordinary kitchenstaples.

1⁄2 cup butter, softened2⁄3 cup packed brown sugar2 egg yolks1 teaspoon vanilla extract

11⁄2 cups all-purpose flour1⁄2 teaspoon baking powder1⁄2 teaspoon salt1⁄4 teaspoon baking soda3 cups miniature marshmallows

TOPPING:2⁄3 cup light corn syrup1⁄4 cup butter1 package (10 ounces) peanut

butter chips2 teaspoons vanilla extract2 cups crisp rice cereal2 cups salted peanuts

[1] In a mixing bowl, cream butter and sug-ar. Add egg yolks and vanilla; mix well. Com-bine flour, baking powder, salt and baking so-da; add to creamed mixture and mix well.Press into a greased 13-in. x 9-in. x 2-in. bak-ing pan. Bake at 350° for 12-15 minutes or un-til golden. Sprinkle with marshmallows; re-turn to oven just until marshmallows begin topuff, about 2 minutes. Cool.

[2] Meanwhile, combine corn syrup, butter,chips and vanilla in a large saucepan; cookand stir over low heat until chips are meltedand mixture is smooth. Remove from the heat;stir in cereal and peanuts. Evenly spreadwarm topping over marshmallow layer. Re-frigerate until set. Yield: 24-30 servings.

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SHARON EVANSROCKWELL,

IOWA

We love this savorymix when we get

the munchies in theevening. I started

out fixing it for thefriends in our

bridge group, andnow I make it for

my family, too.

PORTABLE SNACKS


CRUNCHY ITALIAN MIX


iced almonds1⁄4 cup butter

21⁄2 cups whole unblanched almonds1 cup sugar1 teaspoon vanilla extract

In a heavy saucepan, melt butter over medi-um-high heat. Add almonds and sugar. Cookand stir constantly for 7-8 minutes or untilsyrup is golden brown. Remove from the heat;stir in vanilla. Immediately drop by clusters orseparate almonds on a greased baking pan.Cool. Store in an airtight container. Yield: 12servings.

italian pretzelsCARRIE ROGERSNORTH WILKESBORO, NORTH CAROLINA

It’s fun to have the savory flavor of spaghetti in acrispy pretzel snack. It’s a great way to satisfy ap-petites until the next meal.

2 cups miniature pretzel twists1 tablespoon butter, melted

SUSAN MARIETACCONEERIE, PENNSYLVANIA

These crunchy almonds make agreat portablesnack becausethey’re filling, satisfying and they aren’t sticky.

11⁄2 teaspoons spaghetti sauce mix11⁄2 teaspoons grated Parmesan

cheese

Place pretzels in a microwave-safe bowl.Combine butter and spaghetti sauce mix;pour over pretzels and toss to coat evenly. Mi-crowave on high for 2-3 minutes or until pret-zels are toasted, stirring every 30 seconds.Immediately sprinkle with cheese; toss tocoat. Cool. Yield: 2 servings.

corn chip crunchNANCY SCHREURZEELAND, MICHIGAN

Folks can’t seem to stop eating this sweet and saltytreat when I serve it. A nice twist on popcorn orcereal snack mix, it’s great for munching duringmovies and at parades or football games.

6 cups corn chips11⁄2 cups dry roasted peanuts

1⁄2 cup packed brown sugar1⁄2 cup dark corn syrup1⁄4 cup butter

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ICED ALMONDS

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1 cup miniature marshmallows

Place popcorn in a large roasting pan. In a 3-qt. saucepan, combine remaining ingredi-ents; cook and stir over low heat just untilmixture comes to a boil. Pour over popcornand toss to coat. Cool. Store in an airtight con-tainer. Yield: 6 quarts.

[1] In a large heatproof bowl, combine corn chipsand peanuts. In a small saucepan, combinethe brown sugar, corn syrup and butter. Bringto a boil over medium heat, stirring constant-ly. Pour over corn chip mixture; toss to coat.

[2] Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 30-40 min-utes, stirring every 15 minutes. Spread ontowaxed paper; cool. Break apart and store inairtight containers. Yield: 16 servings.

candiedpopcorn snack

6 quarts plain popped popcorn3⁄4 cup light corn syrup1⁄4 cup butter2 tablespoon water4 cups (1 pound) confectioners’

sugar

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VICTORIAWALZER

LAKEPORT,CALIFORNIA

I got this family-favorite recipe in the 1950s. It

makes a big, chewybatch that you can't

put down until it’s gone.

PORTABLE SNACKS


CANDIED POPCORN SNACK

HUNTING & FISHING

If you bring store-bought cook-ies or bags of snack chips, etc.,put the store-bought package inside a resealableplastic bag so that once the store packaging hasbeen opened, the bag can be resealed to keep thesnacks fresh and contained.

SUSAN, WISCONSIN

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MARY DETWEILERWEST FARMINGTON,OHIO

Folks love the zippyburst of flavor inevery bite of thissnack mix.

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harvest snack mixMARLENE HARGUTHMAYNARD, MINNESOTA

Candy corn makes this a natural snack for fall gath-erings. The sweet and salty flavors are irresistible.

2 cups pretzel sticks1 cup mixed nuts

1⁄2 cup sunflower kernels6 tablespoons butter, melted

1⁄2 teaspoon ground cinnamon1⁄8 teaspoon ground cloves8 cups popped popcorn1 cup candy corn1 cup chocolate bridge mix

[1] In a large bowl, combine pretzels, nuts andsunflower kernels. Combine butter, cinnamonand cloves. Drizzle a third of butter mixtureover pretzel mixture; toss to coat. Transferto a greased 15-in. x 10-in. x 1-in. bakingpan. Bake at 300° for 15 minutes.

[2] Place popcorn in a large bowl; drizzle withremaining butter mixture and toss to coat.Stir into pretzel mixture. Bake 15 minuteslonger or until heated through. Cool; trans-fer to a large bowl. Add the candy corn andbridge mix; toss to combine. Yield: 3 quarts.

nacho snack mixELIZABETH LODERFOX POINT, WISCONSIN

This colorful mixture of bite-size snack foods, ce-real and crackers gets its south-of-the-border accentfrom taco seasoning. The recipe makes a big batch,but it always goes fast.

4 cups Crispix1 can (41⁄2 ounces) crisp cheese ball

snacks3 cups corn chips

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CHEESE BALL SNACK MIX

HUNTING & FISHING

When you return to camp, re-move any food bags from your

pack and don’t leave pieces of crumbled snacks in-side. The odor of tasty tidbits may draw hungryvarmints. MEGAN, ARIZONA

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cheese ballsnack mix

11⁄2 cups salted cashews1 cup crisp cheese ball snacks1 cup corn Chex1 cup rice Chex1 cup miniature pretzels1 cup chow mein noodles

1⁄2 cup butter, melted1 tablespoon soy sauce1 teaspoon Worcestershire sauce

1⁄2 teaspoon seasoned salt1⁄4 teaspoon chili powder1⁄4 teaspoon hot pepper sauce

[1] In a bowl, combine cashews, cheese balls,cereal, pretzels and chow mein noodles. Inanother bowl, combine remaining ingredi-ents. Pour over cereal mixture and toss tocoat.

[2] Transfer to an ungreased 15-in. x 10-in. x1-in. baking pan. Bake at 250° for 1 hour, stir-ring every 15 minutes. Yield: about 6 cups.

Editor’s Note: This recipe was prepared withPlanters’ Cheeze Balls.

2 cups pretzel sticks1 cup cheese-flavored snack

crackers2 tablespoons taco seasoning

1⁄2 cup vegetable oil1⁄2 cup butter, melted

[1] In a bowl, combine the first five ingredi-ents. Spread in two ungreased 15-in. x 10-in.x 1-in. baking pans. Combine the taco season-ing, oil and butter; pour over cereal mixtureand toss to coat.

[2] Bake at 200° for 2 hours, stirring every 30minutes. Cool. Store in airtight containers.Yield: 4 quarts.

Editor’s Note: This recipe was prepared withPlanters’ Cheeze Balls.

coconutgranola barsMARIA CADEFORT ROCK, OREGON

These quick-to-fix bars are wholesome and deli-cious. I sometimes make them for bake sales.

3⁄4 cup packed brown sugar2⁄3 cup peanut butter1⁄2 cup corn syrup1⁄2 cup butter, melted2 teaspoons vanilla extract3 cups old-fashioned oats1 cup (6 ounces) semisweet

chocolate chips1⁄2 cup flaked coconut1⁄2 cup sunflower kernels1⁄3 cup wheat germ2 teaspoons sesame seeds

[1] In a large bowl, combine brown sugar,peanut butter, corn syrup, butter and vanil-la. Combine remaining ingredients; add topeanut butter mixture and stir to coat.

[2] Press into two greased 13-in. x 9-in. x 2-in.baking pans. Bake at 350° for 25-30 minutesor until golden brown. Cool on wire racks. Cutinto bars. Yield: 3 dozen.

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ABBEY BOYLETAMPA,

FLORIDA

These peanuts are great for

football parties, asafter-school snacksor on movie nights.

I especially likepreparing them at

the holidays to giveas gifts.

PORTABLE SNACKS


BARBECUED PEANUTS

barbecued peanuts1⁄3 cup barbecue sauce2 tablespoons butter, melted1 teaspoon garlic powder

1⁄4 to 1⁄2 teaspoon cayenne pepper1 jar (16 ounces) dry roasted

peanuts

[1] In a large bowl, combine barbecue sauce,butter, garlic powder and cayenne. Addpeanuts; stir until evenly coated. Transfer toa greased 13-in. x 9-in. x 2-in. baking pan.Bake, uncovered, at 325° for 25-30 minutes,stirring every 10 minutes.

[2] Spread on waxed paper; cool completely.Store in an airtight container. Yield: 3 cups.


favorite snack mix6 cups Crispix1 can (10 ounces) mixed nuts1 package (10 ounces) pretzel sticks

3⁄4 cup butter 3⁄4 cup packed brown sugar

[1] In a large bowl, combine the cereal, nutsand pretzels. In a small saucepan over lowheat, melt butter. Add brown sugar; cook andstir until dissolved. Pour over cereal mixture;stir to coat.

[2] Place a third on a greased 15-in. x 10-in. x1-in. baking pan. Bake at 325° for 8 minutes;stir and bake for 6 minutes more. Spread onwaxed paper to cool. Repeat with remainingmixture. Store in an airtight container. Yield:about 14 cups.

kookie cookiesHELEN BACHMANCHAMPAIGN, ILLINOIS

You won’t be able to stop eating this sweet, salty,crunchy and chewy snack. It’s a quick way to dressup plain corn chips.

CAROL ALLENMCLEANSBORO,ILLINOIS

For a great changeof pace from theusual mix, try thisrecipe. It’s almostimpossible to stopeating this treat.

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1 package (101⁄2 ounces) corn chips1 cup light corn syrup1 cup sugar1 cup creamy peanut butter

Spread corn chips in a greased 15-in. x 10-in.x 2-in. baking pan. In a saucepan over medi-um heat, bring corn syrup and sugar to a boil.Remove from heat; stir in peanut butter untilsmooth. Pour over corn chips. Cool. Break in-to pieces. Yield: about 3 dozen.

really goodsnack mixLORI GENSKEWALDO, WISCONSIN

I grew tired of my family picking through a snackmix for their favorite items and leaving the rest.So I experimented using only their favorite ingredi-ents and came up with this recipe.

2 cups bite-size Shredded Wheat2 cups Corn Chex2 cups Crispix

11⁄2 cups salted cashew halves3 tablespoons butter, melted

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FAVORITE SNACK MIX

1 cup quick-cooking oats1 teaspoon baking soda1 teaspoon ground cinnamon

1⁄2 teaspoon salt1 cup (6 ounces) semisweet

chocolate chips

[1] In a large mixing bowl, cream shorteningand sugar. Beat in the molasses, egg andvanilla. Combine flour, oats, baking soda, cin-namon and salt; gradually add to creamedmixture. Stir in chocolate chips.

[2] Roll into 11⁄2-in. balls. Place 2 in. apart ongreased baking sheets. Bake at 350° for 8-10minutes or until golden brown. Cool for 5 min-utes before removing from pans to wire racks.Yield: about 11⁄2 dozen.

1 tablespoon canola oil4 teaspoons Worcestershire sauce1 teaspoon seasoned salt

1⁄2 teaspoon garlic powder

[1] In a large bowl, combine cereals andcashews. In a small bowl, combine butter, oil,Worcestershire sauce, seasoned salt and gar-lic powder. Pour over cereal mixture andtoss to evenly coat.

[2] Transfer to a 15-in. x 10-in. x 1-in. baking pancoated with nonstick cooking spray. Bake at250° for 45 minutes, stirring every 15 minutes.Store in airtight containers. Yield: 71⁄2 cups.

jerky party mixLISA COFFELLSWARTZ CREEK, MICHIGAN

Talk about a popular gift! Our friends get such a kickout of this spicy twist on an old party-mix favorite,they ask for it at Christmas, New Year’s and eventhe Fourth of July.

4 cups each Corn Chex, Rice Chexand Wheat Chex

2 packages (3 ounces each) BeerNuts

1⁄2 cup butter, melted1 envelope taco seasoning1 package (4 ounces) beef jerky

[1] In a large bowl, combine cereal and nuts.In a small bowl, combine butter and taco sea-soning; mix well. Pour over cereal mixtureand toss to evenly coat.

[2] Transfer to two greased 15-in. x 10-in. x1-in. baking pans. Bake, uncovered, at 250°for 1 hour, stirring every 15 minutes. Stir inbeef jerky. Cool completely, stirring severaltimes. Store in an airtight container. Yield:about 13 cups.

oatmeal chipcookies

1⁄2 cup shortening1 cup sugar1 tablespoon molasses1 egg1 teaspoon vanilla extract1 cup all-purpose flour

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SUSAN HENRYBULLHEAD CITY,

ARIZONA

These cookies are afun way to end a

meal or to grab asa take-along treat.

My mom liked to add different

spices to traditionalrecipes and createunexpected tastes.

Molasses and cinnamon make

these cookies stand out.

PORTABLE SNACKS


HUNTING & FISHING

My husband Jim and I havehad a lake cottage for 44years. When we go out fishing or hiking in thewoods, I usually pack snacks that won’t spoilquickly, like peanut butter sandwiches or peanutbutter between crackers and dried apricots, gra-nola bars and bottles of water.

GEORGIE, WISCONSIN

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OATMEAL CHIP COOKIES


trail mix1⁄2 cup unblanched whole almonds1⁄2 cup coarsely chopped walnuts1⁄2 cup golden raisins1⁄2 cup chopped dates1⁄2 cup dried apple slices, chopped1⁄2 cup dried apricots, chopped1⁄2 cup semisweet chocolate chips1⁄2 cup Honey Nut Cheerios

In a large bowl, combine all ingredients. Storein an airtight container. Yield: 4 cups.

taco pickup sticksKATHY HUNTDALLAS, TEXAS

Looking for something a bit different to munchon? We enjoy the extra kick our taste buds get fromthis zesty treat. One batch is never enough to sat-isfy my crew!

3 cans (7 ounces each) potatosticks

2 cans (6 ounces each) french-friedonions

1 can (12 ounces) salted peanuts

MICHAELVYSKOCILGLEN ROCK,PENNSYLVANIA

Hit the great outdoors with thistasty snack. Make a big bunch andpackage individualportions in small resealable plasticbags.

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1⁄3 cup butter, melted1 envelope taco seasoning

[1] In a large bowl, combine potato sticks,onions and peanuts. Combine butter and tacoseasoning; mix well. Pour over potato stickmixture and toss to coat. Place in three un-greased 15-in. x 10-in. x 1-in. baking pans.

[2] Bake, uncovered, at 250° for 45 minutes,stirring every 15 minutes. Store in airtightcontainers. Yield: 24 cups.

tumbleweedsVICTORIA JOHNSONVENICE, FLORIDA

I sure like making these crisp and creamy treats be-cause they require only four ingredients. It’s hardto stop eating them—they’re irresistible!

1 can (12 ounces) salted peanuts1 can (7 ounces) potato sticks3 cups butterscotch chips3 tablespoons peanut butter

Combine peanuts and potato sticks in a bowl;set aside. In a microwave, heat butterscotchchips and peanut butter at 70% powder for1-2 minutes or until melted, stirring every 30seconds. Add to peanut mixture; stir to coat

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every 15 minutes. Cool. Store in an airtightcontainer. Yield: 12 servings.

spicy cashews2 cans (10 ounces each) salted

cashews3 tablespoons butter1 tablespoon vegetable oil

1⁄2 teaspoon salt1⁄2 teaspoon chili powder1⁄4 to 1⁄2 teaspoon crushed red

pepper flakes

[1] In a large skillet, saute cashews in butterand oil for 4-5 minutes or until golden brown.Spread on a paper towel-lined baking sheet;let stand for 2-3 minutes.

[2] Transfer to a large bowl. Sprinkle with salt,chili powder and pepper flakes; toss to coat.Store in an airtight container. Yield: 22⁄3 cups.

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JEAN VOANSHEPHERD,

TEXAS

These seasonednuts are so good.

Packaged in afestive tin, they are

perfect as a hostess gift.


SPICY CASHEWS

PORTABLE SNACKSevenly. Drop by rounded tablespoonfuls ontowaxed paper-lined baking sheets. Refrigerateuntil set, about 5 minutes. Store in an airtightcontainer. Yield: about 41⁄2 dozen.

sweet cerealclustersSUE YOUNTMCBAIN, MICHIGAN

You’ll enjoy this crunchy combination of peanuts,pretzels and cereal covered with a white candycoating. I often fill small resealable storage bagswith these clusters for bake sales. They alwaysdisappear fast!

6 cups Corn Chex3 cups miniature pretzels1 jar (16 ounces) dry roasted

peanuts1 package (14 ounces) milk

chocolate M&M’s1 cup raisins, optional

11⁄2 pounds white candy coating,melted

In a large bowl, combine the first five ingredi-ents. Pour candy coating over cereal mix-ture; stir until coated. Spread onto waxedpaper-lined baking sheets. Refrigerate for 15minutes or until set. Break into pieces. Storein an airtight container. Yield: about 41⁄2pounds.

buttery onionpretzelsBETTY CLAYCOMBALVERTON, PENNSYLVANIA

Make a good snack even better by turning store-bought big pretzels into buttery, onion-flavoredmunchies. If you like spicy flavor, add a dash or twoof hot pepper sauce to the butter.

11⁄4 cups butter1 package (11⁄2 ounces) onion soup

mix1 package (16-ounce) chunky

pretzels, broken into pieces

In a skillet, melt butter. Stir in soup mix.Heat and stir until well mixed. Add pretzels;toss to coat. Spread pretzel mixture in a bak-ing pan. Bake at 250° for 11⁄2 hours, stirring


DONNA SCULLYNEWARK,DELAWARE

The pleasant sweetness of thiscrisp, munchablemixture will surpriseyou. I’ve taken it tomy childrens’schools for partiesor as a special treat.I've also packaged itin bow-topped tinsfor special gifts.

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CINNAMON SNACK MIX

cinnamonsnack mix

11 whole cinnamon graham crackers, broken into bite-sizepieces

1 package (17.9 ounces) Crispix cereal

1 cup miniature pretzels1 cup pecan halves

2⁄3 cup butter, melted1⁄2 cup honey1 cup vanilla or butterscotch

baking chips

[1] In a large bowl, combine graham crackers,cereal, pretzels and pecans. Combine butterand honey; drizzle over graham cracker mix-ture and mix well.

[2] Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 12-15 minutes,stirring once. Cool completely. Stir in chips.Store in an airtight container Yield: 6 quarts.

spiced pecansMIRIAM HERSCHBERGERHOLMESVILLE, OHIO

Toasting nuts intensifies their flavor, and the sweetcoating on these pecans is absolutely delicious.

1 egg white1 teaspoon cold water4 cups (about 1 pound) pecan

halves1⁄2 cup sugar1⁄2 teaspoon ground cinnamon1⁄4 teaspoon salt

[1] In a small mixing bowl, lightly beat the eggwhite. Add water; beat until frothy but notstiff. Add pecans; stir until well coated. Com-bine the sugar, cinnamon and salt. Sprinkleover pecans; toss to mix.

[2] Spread in a greased 15-in. x 10-in. x 1-in.baking pan. Bake at 250° for 1 hour, stirring oc-casionally. Store in an airtight container. Yield:12 servings.

Spread in a greased 15-in. x 10-in. x 1-in.baking pan.

[2] Bake at 300° for 20-25 minutes or untillightly browned. Cool. Store in an airtight con-tainer. Yield: 12 servings.

double peanut bars11⁄2 cups Wheaties

1 cup Multi Grain Cheerios1⁄2 cup unsalted dry roasted peanuts1⁄2 cup chopped dried mixed fruit1⁄3 cup packed brown sugar1⁄3 cup honey3 tablespoons peanut butter

[1] In a bowl, combine cereals, peanuts andmixed fruit.

[2] In a small saucepan, combine brown sug-ar, honey and peanut butter. Cook and stir un-til brown sugar and peanut butter are meltedand mixture is smooth. Pour over cereal mix-ture; gently stir to coat evenly.

[3] Transfer to an 8-in. square dish coatedwith nonstick cooking spray; gently pressdown. Cool and cut into bars. Store in the re-frigerator. Yield: 9 servings.

healthy snack mixCINDY GIOVANETTIARGYLE, TEXAS

For a crunchy, tasty snack mix that’s perfect for par-ties or to take along to satisfy the munchies, givethis nutty, whole-grain version a try.

6 tablespoons egg substitute3 tablespoons sesame seeds,

toasted2 tablespoons Worcestershire

sauce1 tablespoon seasoned salt1 tablespoon fat-free cheese-

flavored sprinkles11⁄2 teaspoons onion powder11⁄2 teaspoons garlic powder

1 teaspoon prepared mustard1 package (16 ounces) Wheat Chex

1⁄3 cup each toasted almonds, saltedcashews and dry-roasted peanuts

[1] In a large bowl, whisk the first eight ingre-dients. Add the cereal and nuts; toss gentlyuntil coated. Spread onto two 15-in. x 10-in.x 1-in. baking pans coated with nonstickcooking spray. Bake at 250° for 20 minutes.Stir to break apart large pieces.

[2] Bake 30 minutes longer or until dried,stirring every 15 minutes. Spread on waxedpaper-lined baking sheets to cool. Store in anairtight container. Yield: 18 servings.

Editor’s Note: This recipe was tested withMolly McButter fat-free natural cheese fla-vor sprinkles.

roasted mixed nutsCAROLYN ZIMMERMANFAIRBURY, ILLINOIS

It’s impossible to stop eating these savory mixednuts once you start. We often enjoy them as anevening snack.

1 pound mixed nuts1⁄4 cup maple syrup2 tablespoons brown sugar1 envelope ranch salad dressing

mix

[1] In a bowl, combine the nuts and maplesyrup; mix well. Sprinkle with brown sugarand salad dressing mix; stir gently to coat.

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KIM ROCKERLAGRANGE,

GEORGIA

These sweet no-bake snacks

are great energybars. Any dried

fruit works well,but I prefer

cranberries. Graincereals, plus honey,peanuts and peanut

butter, make the bars popular at

my house.


PORTABLE SNACKS

DOUBLE PEANUT BARS


nutty o’s snack1 cup packed brown sugar1 cup dark corn syrup

1⁄2 cup butter12 cups Cheerios2 cups pecan halves1 cup whole almonds

In a large saucepan, heat brown sugar, cornsyrup and butter until sugar is dissolved.Stir in cereal and nuts; mix well. Spread ontogreased 15-in. x 10-in. x 1-in. baking pans.Cool for 10 minutes; stir to loosen from pan.Cool completely. Store in airtight containers.Yield: 21 servings.

oatmeal raisin barsANNIE BEILERLEOLA, PENNSYLVANIAThese bars are satisfying as well as wonderfullylight and chewy.

91⁄2 cups crisp rice cereal5 cups quick-cooking oats

KAREN BUCHHOLZSITKA, ALASKA

Almonds add a nicenutty flavor to thistasty snack. It’s perfect for takinganywhere and it’shearty and filling butnot too sweet.

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2 cups (12 ounces) semisweetchocolate chips

11⁄2 cups raisins1 cup chopped peanuts

11⁄2 pounds marshmallows1⁄4 cup butter1⁄2 cup honey1⁄4 cup vegetable oil1⁄4 cup peanut butter

[1] In a large bowl, combine the first five in-gredients; set aside. In a large saucepanover low heat, cook and stir marshmallow andbutter until smooth. Add honey, oil andpeanut butter; mix well.

[2] Pour over cereal mixture; toss to coat. Pourinto two greased 13-in. x 9-in. x 2-in. bakingpans; press firmly and evenly. Cool. Yield: 3dozen.

munchablesnack mixLISA KEYLORLOUISVILLE, KENTUCKY

My family loves to take along individual bags ofthis colorful, fast-to-fix mixture when we go onlong car trips. The sweet and salty flavors reallytaste good together.

1 package (16 ounces) M&M’s1 can (12 ounces) salted peanuts1 package (11 ounces) butterscotch

chips2 cups raisins1 cup cashews

In a large bowl, combine all ingredients; mixwell. Place in resealable plastic bags. Yield:13 servings.

cinnamon-glazedalmondsTASTE OF HOME TEST KITCHEN

This snack is so yummy for any occasion or to takealong anywhere. It’s hard to stop eating these al-monds once you start.

1⁄3 cup butter2 egg whites

Pinch salt

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1 package (6 ounces) miniatureParmesan fish-shaped crackers

1 cup mixed nuts or peanuts1 bottle (10 or 12 ounces) butter-

flavored popcorn oil2 envelopes ranch salad dressing

mix

[1] In a very large bowl, combine the firsteight ingredients. In a small bowl, combine oiland salad dressing mix. Pour over crackermixture; toss to coat evenly.

[2] Transfer to four ungreased 15-in. x 10-in. x1-in. baking pans. Bake at 250° for 45 minutes,stirring every 15 minutes. Cool completely,stirring several times. Yield: about 8 quarts.

1 cup sugar4 teaspoons ground cinnamon3 cups whole almonds

[1] Place butter in a 15-in. x 10-in. x 1-in.baking pan. Bake at 325° until melted, about5-7 minutes.

[2] Meanwhile, in a mixing bowl, beat eggwhites with salt until soft peaks form. Grad-ually add sugar, beating until stiff peaks form.Fold in cinnamon and almonds; pour over but-ter and toss to coat.

[3] Bake at 325° for 40 minutes, turning every 10minutes, or until almonds are crisp. Cool. Storein an airtight container. Yield: 12 servings.

cracker snack mix12 cups original flavor Bugles6 cups miniature pretzels1 package (11 ounces) miniature

butter-flavored crackers1 package (10 ounces) Wheat Thins1 package (91⁄4 ounces) Cheese

Nips1 package (71⁄2 ounces) nacho

cheese Bugles

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SHARONNICHOLS

BROOKINGS,SOUTH DAKOTA

Family and friendswill munch this fun

mix of crackers,nuts and ranchdressing by the

handful! Everyoneis sure to find

something theylike. If not,

substitute othersnack packages to

vary the flavors.


PORTABLE SNACKS

CRACKER SNACK MIX

HUNTING & FISHING

Hunting and fishing trips canrequire a good amount of ex-ercise and frequent snacks can help keep yourenergy up between meals. If you’re carrying yoursnacks in a backpack, stick to physically sturdyones that will hold up to the rigors of travel,like nuts and granola.


tip


fruit ’n’ nutsnack mix

1 cup sunflower kernels1 cup pecan halves1 cup whole salted cashews1 cup salted peanuts1 cup raisins1 cup (6 ounces) semisweet

chocolate chips1 cup butterscotch chips1 cup coarsely chopped dried

apricots3⁄4 cup coarsely chopped dried

peaches or apples1⁄2 cup dried cranberries

In a large bowl, combine all ingredients; mixwell. Store in an airtight container. Yield: 24servings.

DONNA BROCKETTKINGFISHER, OKLAHOMA

You can’t beat thismedley of nuts,dried fruit andsweet chips to makea great take-alongsnack. The recipemakes a big batch.

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peanut buttersquaresMARSHA MURRAYNIVERVILLE, MANITOBA

This recipe is so quick and easy to make and usesingredients usually found in ample supply in mycupboard. The chocolate-topped bars are great forpotlucks, showers and camping. They always dis-appear fast.

3⁄4 cup peanut butter1⁄2 cup packed brown sugar1⁄2 cup corn syrup1 tablespoon butter 1 teaspoon vanilla extract2 cups cornflakes1 cup crisp rice cereal

11⁄2 cups semisweet chocolate chips

[1] In a microwave-safe bowl, combine thepeanut butter, brown sugar, corn syrup andbutter. Microwave, uncovered, on high for 1minute or until butter is melted. Stir in vanil-la until combined. Add cereal; mix well.Spread into a greased 8-in. square pan.

[2] In a microwave-safe bowl, melt the choco-late chips; stir until smooth. Spread over ce-real mixture. Refrigerate until chocolate is set.Cut into squares. Yield: 18 servings.

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taco tidbitsSHARON MENSINGGREENFIELD, IOWA

This four-ingredient combination is a great changeof pace from typical snack mixes. And it’s a goodthing the crispy treat is so simple to throw togeth-er. Your family will empty the bowl in no time.

6 tablespoons butter2 to 3 tablespoons taco seasoning8 cups Corn Chex


[1] Place butter in an 11-in. x 7-in. x 2-in. mi-crowave-safe dish. Cover and microwave onhigh for 60-70 seconds or until melted. Add tacoseasoning. Stir in cereal until evenly coated.

[2] Microwave on high for 1 minute; stir. Heat 1to 11⁄2 minutes longer; stir. Sprinkle withParmesan cheese; microwave for 1 minute. Stir;heat 1 minute longer. Yield: 8 cups.

cereal trail mixHOLLY YOUNGERSCUNNINGHAM, KANSAS

All ages are sure to enjoy this easy-to-assemblesnack. We spend a lot of time camping, canoeingand attending softball games. This crunchy mix isgood for all of those occasions.

5 cups cookie-flavored crisp cereal5 cups Honey-Nut Cheerios5 cups miniature pretzel twists2 cups dried banana chips2 cups salted mixed nuts

In a large bowl, combine all ingredients; mixwell. Store in an airtight container. Yield:about 43⁄4 quarts.

candiedpumpkin seedsTASTE OF HOME TEST KITCHENFall’s fresh pumpkin seeds taste great preparedthis way. They’re a real treat.

1 cup fresh pumpkin seeds1⁄4 cup packed brown sugar1⁄2 teaspoon pumpkin pie spice1⁄4 teaspoon salt

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THERESA GINGERY

HOLMESVILLE,NEBRASKA

This mix was theperfect item for mydaughter to take to

high school trackmeets. Five

ingredients makeup this colorful

crowd-pleaser that’scrunchy, chewy and

not too sweet.


PORTABLE SNACKS

CRUNCHY TRAIL MIX

[1] In a small bowl, combine all ingredients.Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.

[2] Bake, uncovered, at 250° for 45-50 minutesor until seeds are well-glazed, stirring occa-sionally. Cool completely; break into pieces.Store in an airtight container. Yield: 1 cup.

crunchy trail mix1 package (16 ounces) milk

chocolate M&M’s1 package (10 ounces) peanut

butter chips1 can (3 ounces) chow mein

noodles11⁄2 cups raisins11⁄4 cups peanuts

In a large bowl, combine all ingredients; mixwell. Store in an airtight container. Yield: 11servings.


sunflowerpopcorn bars

1 cup sugar1⁄2 cup light corn syrup1⁄2 cup honey1⁄2 cup peanut butter1⁄4 cup butter, softened1 teaspoon vanilla extract1 cup salted sunflower kernels4 quarts popped popcorn

[1] In a saucepan over medium heat, bring thesugar, corn syrup and honey to a boil, stir-ring often. Boil for 2 minutes. Remove fromheat; stir in peanut butter, butter and vanillauntil smooth. Add sunflower kernels.

[2] Place popcorn in a large bowl. Add syrupand stir to coat. Press into two greased 13-in. x 9-in. x 2-in. baking pans. Cut into bars.Store in an airtight container. Yield: 4 dozen.

Editor’s Note: Reduced-fat or generic brandsof peanut butter are not recommended forthis recipe.

KAREN ANNBLANDGOVE, KANSAS

Kansas is called theSunflower State because of the wildsunflowers thatgrow abundantly.Cultivated varietiesof sunflowers arenow becoming animportant crop for many Kansas farmers.

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peanut buttercookiesJESSIE MACLEODST. STEPHEN, NEW BRUNSWICK

The old-fashioned taste of these crisp, peanut but-tery cookies is irresistible. And they’re as quick tomake as they are to disappear. I often double therecipe.

1⁄2 cup butter, softened1⁄2 cup sugar1⁄2 cup packed brown sugar1⁄2 cup peanut butter1 egg

1⁄2 teaspoon vanilla extract11⁄4 cups all-purpose flour

1⁄2 teaspoon baking soda1⁄2 teaspoon baking powder

Additional sugar

[1] In a mixing bowl, cream butter and sugars.Add peanut butter, egg and vanilla; beat un-til smooth. Combine the flour, baking sodaand baking powder; add to creamed mixtureand mix well. For easier shaping, chill thedough for 1 hour.

[2] Shape into 1-in. balls; place 2 in. apart onungreased baking sheets. Flatten each ball bycrisscrossing with the tines of a fork dippedin sugar. Bake at 375° for 10-12 minutes or un-til bottoms are lightly browned and cookiesare set. Yield: about 4 dozen.

Editor’s Note: Reduced-fat or generic brandsof peanut butter are not recommended forthis recipe.

trail mix snackCHRIS KOHLERNELSON, WISCONSIN

The salty peanuts and sweet raisins work well to-gether in this tasty treat.

1 jar (12 ounces) dry roastedpeanuts

2 cups (12 ounces) semisweetchocolate chips

1 box (9 ounces) raisins13⁄4 cups salted sunflower kernels

Combine all ingredients in a large bowl; mix gen-tly. Store in an airtight container. Yield: 8 cups.

taste of home168

SUNFLOWER POPCORN BARS

5

[1] In a large mixing bowl, cream shorteningand sugars. Beat in eggs and vanilla. Com-bine oats, flour, baking soda and salt; gradu-ally add to creamed mixture. Stir in walnutsand raisins.

[2] Drop by tablespoonfuls 2 in. apart onto un-greased baking sheets. Bake at 375° for 10-12minutes or until golden brown. Remove towire racks to cool. Yield: 5 dozen.

granola trail mix1 package (16 ounces) banana-nut

granola1 package (15 ounces) raisins1 package (14 ounces) milk

chocolate M&M’s1 can (12 ounces) honey roasted

peanuts

In a large bowl, combine all of the ingredi-ents. Store in an airtight container. Yield: 11cups.

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SHELLEYRIDDLESPURGER

AMARILLO,TEXAS

My family has always enjoyed this

crunchy four-ingredient snack.

When we go camping, each

person includes one additional

ingredient like mini marshmallows,

corn chips or cookiepieces. The taste is

never the same,and we’re oftensurprised by the

combinations.


PORTABLE SNACKS

GRANOLA TRAIL MIX

oatmeal raisincookiesGERALDINE LARKINSAN ANTONIO, TEXAS

A friend gave me this recipe many years ago, andit’s since become a family favorite. I love the aromaof these cookies baking!

1 cup shortening1 cup sugar1 cup packed brown sugar2 eggs1 teaspoon vanilla extract3 cups old-fashioned oats

11⁄2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt

1⁄2 cup chopped walnuts1⁄2 cup golden raisins


When harvesting wildingredients, like thoseused in the recipes in

this chapter, be certainyou’ve properly

identified what you’repicking and that it’s

edible. Don’t pick fromareas treated with

chemicals. If you’re unsure of what you’re

picking, check withyour county Extensionagent before cooking

with those ingredients.

172 berry tarts172 black walnut brownies173 black walnut cookies173 buttery black walnut brittle candy174 borage party spread174 candied violets175 fried cactus strips176 dandelion soup176 chilled sorrel soup176 elderberry blossom tea177 calendula paella178 flower garden salad178 huckleberry cheese pie179 lamb’s-quarter quiche179 mulled grape cider180 morel mushroom soup180 persimmon rice pudding180 wild asparagus salad181 pine nut divinity

TOP PHOTO: Bill DiersMIDDLE PHOTO: ArtvilleBOTTOM PHOTO: Bill Diers

WILD INGREDIENTS

6

BLACK WALNUT BROWNIES, PAGE 172

WILD INGREDIENTS

berry tarts2 cups all-purpose flour

3⁄4 cup sugar1 teaspoon grated lemon peel

1⁄4 teaspoon salt2⁄3 cup cold butter2 eggs1 tablespoon ice water1 teaspoon lemon juice

FILLING: 2 cups wild blueberries or

mossberries3⁄4 cup sugar1⁄4 cup all-purpose flour1 teaspoon grated lemon peel

11⁄2 cups (12 ounces) sour cream1 egg yolk

[1] In a bowl, combine flour, sugar, lemon peeland salt; cut in butter until crumbly. Combineeggs, water and lemon juice until smooth;drizzle over flour mixture. Toss with a fork un-til mixture is moist enough to shape into a ball(dough will be sticky). Divide in half; shape in-to balls and wrap in plastic wrap. Refriger-ate for at least 30 minutes.

[2] Remove from the refrigerator; let stand15 minutes before rolling. On a floured sur-

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face, roll the dough to 1⁄8 -in. thickness. Cutinto 3-in. circles. Ease into 2-in. tart pans,pressing pastry onto the bottom and sides ofpan. Bake at 400° for 10 minutes. Cool.

[3] Place three to four berries in each shell.In a bowl, combine sugar, flour and lemonpeel. Stir in sour cream and egg yolk. Spoon1 tablespoon of filling over berries. Place panson a baking sheet. Bake at 350° for 15-20 min-utes or until pastry is golden and filling is set.Cool in pans for 1 minute before removing towire racks. Yield: 32 tarts.

black walnutbrownies(PICTURED ON PAGE 171)CATHERINE BERRA BLEEM WALSH, ILLINOIS

The distinctive flavor of black walnuts stands out inthis yummy brownie recipe. Every fall, we gatherthe slightly bitter-tasting nuts and use them tomake these brownies. My father used to tell me toplant black walnut trees—he said it is somethingthat will be enjoyed by future generations. I fol-lowed his advice and have now planted morethan 1,000 black walnut trees.

1 cup sugar1⁄4 cup vegetable oil2 eggs

taste of home172

6STEPHANIEMULLEN WHITEHORSE,YUKON

Mossberries, alsocalled crowberries,are small, shiny,black berries foundall over Alaska andin some parts ofCanada and thenorthern UnitedStates. They growon a creeping evergreen plant andripen in August.With a mild flavor,they’re best cooked.They go nicely incombination withother berries.

buttery black walnutbrittle candyANNE MEDLINBOLIVAR, MISSOURI

We begin harvesting black walnuts in October so Ican use them to make candy at Christmas. It’s noeasy task. Removing husks releases a permanentbrown dye that stains clothes, skin and even cement. Machines can remove husks, but rolling the nut under your foot also works. After thehusks are removed, you must crack the shells to getto the nut meat. I use a hammer! This recipe is myfavorite holiday candy—your family is sure to be aswild about it as mine!

1 cup sugar1⁄2 cup corn syrup1⁄4 cup water1⁄2 cup butter 1 to 11⁄2 cups black walnuts

1⁄2 teaspoon baking soda

[1] In a saucepan, cook sugar, corn syrupand water until sugar dissolves and mixturecomes to a boil. Add butter; cook until mix-ture reaches 280° on a candy thermometer.Stir in walnuts; cook until 300° (hard-crackstage).

[2] Remove from the heat and stir in bakingsoda. Spread immediately into a greased 15-in. x 10-in. x 1-in. baking pan. When cool,break into pieces. Yield: 11⁄4 pounds.

Editor’s Note: We recommend that you testyour candy thermometer before each use bybringing water to a boil; the thermometershould read 212°. Adjust your recipe temper-ature up or down based on your test.

1 teaspoon vanilla extract1⁄2 cup all-purpose flour2 tablespoons baking cocoa

1⁄2 teaspoon salt1⁄2 cup chopped black walnuts

[1] In a small mixing bowl, combine sugar andoil. Add eggs and vanilla; mix well. Combineflour, cocoa and salt; add to sugar mixture andmix well. Stir in walnuts.

[2] Pour into a greased 8-in. square bakingpan. Bake at 350° for 30-35 minutes or until atoothpick comes out clean. Cool on wire rack.Yield: 16 servings.

black walnut cookiesDOUG BLACKCONOVER, NORTH CAROLINA

Black walnuts have a more distinctive flavor thanthe traditional English walnuts. They have a shortshelf-life, and it is best to store them in the freez-er. Black walnut trees thrive in the rich soil of theeastern United States and in the Great Plains westto Texas.

1 cup butter, softened2 cups packed brown sugar2 eggs1 teaspoon vanilla extract

31⁄2 cups all-purpose flour1 teaspoon baking soda

1⁄4 teaspoon salt2 cups chopped black walnuts,

divided

[1] In a mixing bowl, cream butter and brownsugar. Beat in eggs and vanilla. Combineflour, baking soda and salt; gradually add tothe creamed mixture. Stir in 11⁄4 cups of wal-nuts. Finely chop the remaining nuts. Shapedough into two 15-in. logs. Roll logs inchopped nuts, pressing gently. Wrap each inplastic wrap.

[2] Refrigerate for 2 hours or until firm. Un-wrap and cut into 1⁄4-in. slices. Place 2 in.apart on greased baking sheets. Bake at350° for 8-11 minutes. Cool on wire racks.Yield: 10 dozen.

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borage party spread1 package (8 ounces) cream cheese,

softened1 tablespoon milk

1⁄2 teaspoon garlic salt1⁄4 cup finely chopped sweet red

pepper2 tablespoons shredded carrot

Snack bread, toasted English muffins or miniature bagels

Young borage leaves (2 to 3 inches) Borage flowers, sepals removed,

optional

In a mixing bowl, beat the cream cheese, milkand garlic salt until smooth. Stir in the redpepper and carrot. Spread over bread. Gar-nish with borage leaves and flowers if de-sired. Yield: 1 cup.

Editor’s Note: Make sure to properly identifyflowers before picking. Double-check thatthey're edible and have not been treated withchemicals.

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candied violetsJEANNE CONTECOLUMBUS, OHIO

You don’t have to go far to find “wild” ingredi-ents—in some cases, they are right in your back-yard. Also known as Johnny-jump-ups or pansy vi-olets, these petite purple and blue flowers flourishin fields, open woods and even residential lawnsfrom the Canadian border to Texas. Children espe-cially like to help make these candied flowers,which make a lovely garnish for salads or desserts.

2 egg whitesSugar

1 large bunch wild violets (including stems), washed

[1] In a bowl, beat egg whites with a wirewhisk just until frothy. Place sugar in anoth-er bowl. Taking one violet at a time, pick itup by the stem and dip into egg whites, cov-ering all surfaces. Gently dip into the sugar,again being sure all of the petals, top and bot-tom, are covered. Place on waxed paper-linedbaking sheets; snip off stems.

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6TASTE OF HOMETEST KITCHEN

Downy gray-greenleaves and sky-bluestar-shaped flowersmake this annualherb a delightful attraction in a garden. It gives acucumber-like flavorto this spread.

BORAGE PARTY SPREAD

[2] Using a toothpick, open petals to originalshape. Sprinkle sugar on any uncoated areas.Dry in a 200° oven for 30-40 minutes or untilsugar crystallizes.

[3] Gently remove violets to wire racks with aspatula or two-tined fork. Sprinkle again withsugar if violets appear syrupy. Cool. Store inairtight containers with waxed paper be-tween the layers. Yield: 12 servings.

Editor’s Note: Be sure to use the commonwild purple violet, not the African violet (of-ten grown as a houseplant) and make sureto properly identify flowers before picking.

fried cactus strips4 to 6 large cactus pads (about 8

inches x 4 inches)1 cup all-purpose flour

11⁄2 teaspoons salt, divided1⁄4 teaspoon pepper3 eggs

1⁄2 cup milk1 cup soft bread crumbs

3⁄4 cup saltine crumbs11⁄2 teaspoons chili powder11⁄2 teaspoons cayenne pepper

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Oil for deep-fat frying Picante sauce

[1] Remove all needles and spines from cac-tus pads. Slice into 1⁄2-in.-wide strips. Washthoroughly; drain and pat dry. Set aside. In ashallow bowl, combine flour, 1⁄2 teaspoon saltand pepper.

[2] In another bowl, lightly beat eggs andmilk. Combine bread and saltine crumbs, chilipowder, cayenne pepper and remaining salt;set aside. Dredge cactus strips in flour mix-ture; shake off excess.

[3] Dip in egg mixture, then coat with crumbmixture. In a deep-fat fryer, heat oil to 375°.Fry strips until golden brown, about 1-2 min-utes. Drain on paper towels. Serve with pi-cante sauce. Yield: 8 servings.

NEMA LU PARKEREASTLAND,

TEXAS

Ever eat a cactus?It’s not such a wild

idea! Folks in theWest and Southwest

have done so fordecades. The pricklypear cactus—callednopales—has green

pads that are jointedand often found inlarge, low clumps.

Some grocery storesalso carry cactus

pads in their producesection. Look for

plump, fresh-lookingpads. Before

cooking, be sure tocarefully remove theclumps of tiny spinesfrom the pads, using

the end of a potatopeeler or a sharpknife to dig them

out. Or scrape themoff with a blunt

knife.


dandelion soupMARY ELLEN DYCUSLELAND, MISSISSIPPI

This soup is a great way to celebrate the end of win-ter. I’ve found that dandelion greens are less bitterif picked early in the day from plants that have yetto produce buds or blooms. Light colored leaves arebetter than darker ones. Serving this dish willhave compliments to your cooking cropping up likeweeds!

1 package (6.9 ounces) chicken-flavored rice mix

3 cans (103⁄4 ounces each) condensed cream of chickensoup, undiluted

5 cups water2 cups cubed cooked chicken4 cups dandelion greens, torn

Prepare rice according to package directions;set aside. In a large saucepan or Dutch ovenover medium heat, combine soup and water.Add rice and chicken; heat through. Add dan-delion greens; cook until tender, about 6-8minutes. Yield: 10-12 servings.

chilled sorrel soupSARAH SELTZER SACRAMENTO, CALIFORNIA

One tempting spring treat I enjoy is fresh sorrel. Ifyou don’t find juicy sorrel leaves growing wild inyour area, you can cultivate a patch in your ownbackyard by ordering seeds through cataloguesthat carry herbs and more unusual plants. Thisdistinctive soup is tart and refreshing, with a love-ly spring green color. I especially like serving sor-rel this way.

1⁄2 pound fresh sorrel4 cups water1 tablespoon lemon juice2 egg yolks1 teaspoon salt

1⁄4 teaspoon pepperSour cream Additional chopped fresh sorrel,

optional

[1] Remove center ribs and stems from sorrel;tie ribs and stems in a bundle and wrap in

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cheesecloth. Chop leaves into strips. In a 2-qt.saucepan, combine water, lemon juice, sor-rel leaves and bundle of stems. Simmer for20 minutes; discard stem bundle.

[2] In a small bowl, beat the egg yolks; add asmall amount of the sorrel mixture, stirringconstantly. Return all to the pan. Cook andstir until the soup thickens (do not boil). Cool;chill for several hours. Add salt and pepper.Garnish with a dollop of sour cream and addi-tional sorrel if desired. Yield: 4 servings (1 quart).

elderberry blossom teaGENEVIEVE CORLEYAMESBURY, MASSACHUSETTS

Elderberry is a shrub in the honeysuckle familyand thrives in moist, sunny areas, usually in openwoods or in fields and along streams and roads.To harvest blossoms, shake the stem over a buck-et; loose petals will fall off easily. Dry blossoms ona cookie sheet lined with paper towels in an airyspace out of direct sunlight, for several days. Storein an airtight container. This tea is an old-fashionedbrew that was once used as a cold remedy. Cer-tain varieties of elderberry are not edible. Be sureto check with a county Extension agent if you areunsure.

1 to 2 tablespoons dried elderberryblossoms or 2 to 3 tablespoonsfresh elderberry blossoms

1 cup boiling waterSugar to taste Thin lemon slice

In a tea cup or mug, steep the elderberry blos-soms in boiling water for 5-10 minutes; strain.Add the sugar and lemon. Yield: 1 serving.

6

taste of home176

2 tablespoons lemon juice1⁄2 cup calendula petals (about 12

blossoms)

[1] In a saucepan, combine the broth, rice,onion, half of the garlic, salt, turmeric, pepperand bay leaf; bring to a boil. Reduce heat; cov-er and simmer for 20 minutes or until rice istender.

[2] Meanwhile, in a skillet, saute the greenpepper, onions, parsley, thyme, hot peppersauce and remaining garlic in oil for 2 min-utes. Add mushrooms. Cook until green pep-per is crisp-tender. Add tomato and peas;heat through. Discard bay leaf; add rice mix-ture to vegetable mixture and keep warmover medium-high heat.

[3] In another skillet, cook and stir shrimp inlemon juice for 2 minutes. Add chicken; cookuntil chicken is no longer pink and shrimp isfully cooked, about 3-5 minutes. Add riceand vegetables with calendula petals; toss.Yield: 10-12 servings.

Editor’s Note: Make sure to properly identifyflowers before picking. Double-check thatthey’re edible and have not been treated withchemicals.

calendula paella4 cups chicken broth

21⁄2 cups uncooked long grain rice1 cup chopped onion4 garlic cloves, minced, divided1 teaspoon salt

1⁄2 teaspoon ground turmeric1⁄4 teaspoon pepper1 bay leaf1 large green pepper, julienned3 green onions, sliced1 teaspoon minced parsley1 teaspoon dried thyme

1⁄4 teaspoon hot pepper sauce2 tablespoons olive oil1 cup sliced fresh mushrooms2 medium tomatoes, chopped1 package (10 ounces) frozen peas

1⁄2 pound fresh frozen uncookedshrimp, peeled and deveined

1 pound boneless skinless chickenbreasts, thinly sliced

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Calendulas havebright yellow petals

that lend a sunnycast to food. The

flavor of the petalshas been describedas tangy to slightly

bitter.

CELENDULA PAELLA


flower garden salad

6 to 8 cups mixed salad greens1 cup packed rose petals1 cup nasturtium petals, if

available1 cup marigold blossoms, if

available1 tablespoon snipped fresh lemon

thymeDRESSING:

1⁄3 cup raspberry-flavored vinegar3⁄4 cup olive oil1 tablespoon brown sugar1 teaspoon ground mustard

1⁄8 teaspoon salt

In a large salad bowl, toss the greens, flowersand thyme. In a jar with tight-fitting lid,combine dressing ingredients and shake well.Drizzle over salad; serve immediately. Yield:6-8 servings.

Editor’s Note: Make sure to properly identifyflowers before picking. Double-check thatthey're edible and have not been treated withchemicals.

huckleberry cheese pieDIANNE DOEDETROUT LAKE, WASHINGTON

Huckleberries sprout up in sandy and rocky placesand in oak woods and bogs, clearings and burned-over areas in the Pacific Northwest and the east-ern and southern United States. They are similarto blueberries but are black and have 10 hard little seeds. This pie is one of my family’s fa-vorites—with a cookie-like crust, a fluffy cream fill-ing and a layer of luscious huckleberries on top, italways brings smiles!

11⁄4 cups all-purpose flour5 teaspoons confectioners’ sugar

1⁄2 cup butter, meltedTOPPING:

3⁄4 cup sugar1⁄4 cup cornstarch4 cups fresh or frozen

huckleberries1/3 cup water

FILLING: 1 package (8 ounces) cream cheese,

softened

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6FLOWER GARDEN SALAD

MARY KAY DIXSON CATLIN, ILLINOIS

The fragrance and flavor of this salad is outstanding. Pick the blossoms early in the morning.

[1] In a skillet, saute onion in oil until tender.Add lamb’s-quarter; cook and stir until wilted.Cover and remove from heat.

[2] In a mixing bowl, beat eggs and milk. Stirin salt, pepper, 1 cup cheese and lamb’s-quar-ter mixture. Pour into pie shell. Sprinkle withremaining cheese.

[3] Bake at 400° for 10 minutes. Reduce heatto 350°; bake 30 minutes more or until a knifeinserted near center comes out clean. Letstand 5-10 minutes before cutting. Yield: 6-8servings.

mulled grape ciderSHARON HARMONORANGE, MASSACHUSETTS

A fall favorite, Concord grapes are just one of manyvarieties that grow wild throughout the country.Most grape plants have lobed, heart-shaped leaveswith lots of veins on woody vines. I came up withthis recipe when I attempted to make grape jellyand ended up with 30 jars of delicious grape syrupinstead. I decided to try simmering the syrup withspices to make a beverage, and my friends loved it!

5 pounds Concord grapes8 cups water, divided

11⁄2 cups sugar8 whole cloves4 cinnamon sticks (4 inches)

Dash ground nutmeg

[1] In a large saucepan or Dutch oven, com-bine grapes and 2 cups water; bring to aboil, stirring constantly. Press through astrainer; reserve juice and discard skins andseeds.

[2] Pour juice through a double layer ofcheesecloth into a slow cooker. Add sugar,cloves, cinnamon sticks, nutmeg and remain-ing water. Heat on low for 3 hours. Discardcloves and cinnamon sticks before serving.Yield: 10-12 servings (23⁄4 quarts).

1⁄2 cup confectioners’ sugar1 tablespoon lemon juice1 teaspoon grated lemon peel1 teaspoon vanilla extract1 cup heavy whipping cream,

whipped

[1] In a bowl, combine flour and confectioners’sugar. Stir in butter. Press onto the bottomand sides of two greased 9-in. pie pans. Bakeat 375° for 8-10 minutes or until goldenbrown. Cool on a wire rack.

[2] For topping, combine sugar and corn-starch in a saucepan; stir in berries and wa-ter. Cook and stir over medium heat until mix-ture comes to a boil; boil for 2 minutes. Cool.

[3] In a mixing bowl, beat cream cheese, sug-ar, lemon juice, peel and vanilla until light andfluffy. Fold in whipped cream. Spoon half intoeach crust. Spoon topping over filling. Chill for1 hour. Yield: 2 pies (12-16 servings).

lamb’s- quarter quicheDOROTHY HOLDERBAUMALLEGAN, MICHIGAN

Some of the first fresh foods available in springare nature’s own wild salad greens! This quicheuses lamb’s-quarter, a green found along roadsidesand in fields throughout the United States andmuch of Canada. It tastes like mild spinach and canbe cooked alone or mixed with other greens. Mymother called a meal with lamb’s-quarter a “springtonic” of vitamins and minerals.

1 medium onion, chopped2 tablespoons vegetable oil4 cups chopped lamb’s-quarter

(tender new leaves)3 eggs1 can (12 ounces) evaporated milk

or 12⁄3 cups milk1⁄2 teaspoon salt1⁄2 teaspoon pepper2 cups (8 ounces) shredded

cheddar cheese, divided1 unbaked pie pastry (9 inches)

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morel mushroom soupGERALDINE DAVENPORTMADISON, WISCONSIN

The distinctive wild morel mushroom makes a briefappearance every year from late February in theSouth to May in the North. They have ridged or pit-ted cone-shaped caps, are generally tan or creamywhite and can grow up to 6 inches tall. Morelsshould never be eaten raw and before cooking, besure to soak them in salted water. My husband andI have been picking morels each spring for as long asI can remember. Some years we have an abundance,so I came up with this recipe. This rich, flavorful soupis a great way to use these mushrooms.

1 pound fresh morel or other mushrooms, sliced

2 tablespoons lemon juice1 large onion, chopped3 tablespoons butter2 tablespoons all-purpose flour1 quart milk3 chicken bouillon cubes

1⁄2 teaspoon dried thyme1⁄2 teaspoon salt1⁄8 teaspoon pepper

Sprinkle mushrooms with lemon juice. In asaucepan, saute mushrooms and onion in but-ter until tender. Sprinkle with flour; stir well.Gradually add milk, bouillon, thyme, salt andpepper. Bring to a boil; boil and stir for 2minutes. Reduce heat; simmer for 10-15 min-utes. Yield: 6 servings.

persimmon rice puddingOPAL AMIDONGARDEN GROVE, CALIFORNIA

Experienced persimmon pickers know exactly whatto look for when they are seeking out this lusciousfruit—ones that are fully ripe, yellowish-orange,red-purple, soft and slightly shriveled with a gooey,orange flesh. Unripe persimmons are very astrin-gent—even the slightest taste can be very unpleas-ant. A persimmon tastes best when very ripe—soripe it almost looks spoiled! I often buy large quan-tities of persimmons in the grocery store, removethe pulp and freeze it. This way, I can enjoy persim-mons, and this rice pudding-all year long!

4 cups cooked long grain rice2 cups ripe persimmon pulp

11⁄4 cups sugar11⁄4 cups milk

1⁄3 cup all-purpose flour1 egg, beaten1 teaspoon vanilla extract

1⁄4 cup chopped walnuts1⁄4 cup raisins

[1] In a large bowl, combine rice and persim-mon pulp; set aside. Combine sugar, milk,flour, egg and vanilla; add to rice mixtureand mix well. Stir in walnuts and raisins.

[2] Pour into a greased 3-qt. baking dish.Bake, uncovered, at 350° for 45 minutes or un-til pudding is set. Serve warm or cold. Yield:10-12 servings.

wild asparagus saladKAREN GRASLEYQUADEVILLE, ONTARIO

Often found growing wild in wooded areas, fieldsor along roads, wild asparagus is grown from seedsof garden plants scattered by birds. In some ar-eas, it is such a delicacy that it’s considered badmanners to ask people where they find it! The crisp-tender asparagus and flavorful dressing make thisa wonderful side dish.

3⁄4 pound wild asparagus, trimmed2 tablespoons chopped stuffed

olives1 hard-cooked egg, chopped

1⁄2 cup vegetable oil5 tablespoons lemon juice3 tablespoons cider vinegar3 tablespoons sugar

1⁄2 teaspoon salt1⁄2 teaspoon paprika1⁄2 teaspoon ground mustard

Dash cayenne pepper Cherry tomatoes, halved

[1] Cook asparagus until crisp-tender; drainand rinse in cold water. Place in a shallowdish; top with olives and egg.

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stream over egg whites; continue beatingfor about 3 minutes. Add vanilla; beat justuntil candy starts to lose its gloss, about 5minutes. Stir in pine nuts.

[3] Working quickly, drop by tablespoonfulsonto waxed paper; or pour into a buttered9-in. square pan and cut into serving-size piec-es. Store tightly covered. Yield: about 3 dozen.

Editor’s Note: We recommend that you testyour candy thermometer before each use bybringing water to a boil; the thermometershould read 212°. Adjust your recipe temper-ature up or down based on your test.

[2] In a jar with a tight-fitting lid, combineoil, lemon juice, vinegar, sugar, salt, paprika,mustard and cayenne pepper; shake well.Pour over asparagus. Chill for several hours orovernight. Garnish with tomatoes. Yield: 4servings.

pine nut divinity3 cups sugar

2⁄3 cup water1⁄2 cup light corn syrup2 egg whites

1⁄8 teaspoon salt1 teaspoon vanilla extract1 cup pine nuts, toasted

[1] In a large saucepan, combine sugar, waterand corn syrup; bring to a boil over medium-high heat, stirring constantly. Cook overmedium heat without stirring until a candythermometer reads 260° (hard-ball stage),about 10-15 minutes. Remove from heat.

[2] In a large mixing bowl, beat egg whitesand salt until stiff peaks form. Beat on highand gradually pour hot sugar mixture in a thin

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ED HORKEYAHWATUKEE,

ARIZONA

The soft, ivory-coloredpine nut has a delicatepine flavor that goes

well in both sweetand savory dishes.When I grew up in

California, we used topop the nuts out ofpinecones using a

screwdriver. But pinenuts found today in

the grocery storewere likely removedby a labor-intensive

process, which makesthe nut expensive. My

mother made thiscandy, and it was always popular at

school fund-raisers.Pine nuts spoil quicklyat room temperature.They can be stored in anairtight container in therefrigerator for up to 3

months or in the freezerfor up to 9 months.


general recipe index

appetizers & snacksalmond snack mix . . . . . . . . . . . . . . . . . . . .150barbecued peanuts . . . . . . . . . . . . . . . . . . .157borage party spread . . . . . . . . . . . . . . . . . .174buttery onion pretzels . . . . . . . . . . . . . . . .161candied cereal mix . . . . . . . . . . . . . . . . . . .149candied popcorn snack . . . . . . . . . . . . . . . .155candied pumpkin seeds . . . . . . . . . . . . . . .167cereal trail mix . . . . . . . . . . . . . . . . . . . . . .167cheese ball snack mix . . . . . . . . . . . . . . . . .156cinnamon-glazed almonds . . . . . . . . . . . . .164cinnamon snack mix . . . . . . . . . . . . . . . . . .162corn chip crunch . . . . . . . . . . . . . . . . . . . . .154cracker snack mix . . . . . . . . . . . . . . . . . . . .165crunchy italian mix . . . . . . . . . . . . . . . . . . .153crunchy trail mix . . . . . . . . . . . . . . . . . . . . .167favorite snack mix . . . . . . . . . . . . . . . . . . . .158fried cactus strips . . . . . . . . . . . . . . . . . . . .175fruit ’n’ nut snack mix . . . . . . . . . . . . . . . .166fruit ’n’ nut trail mix . . . . . . . . . . . . . . . . . .152granola trail mix . . . . . . . . . . . . . . . . . . . . .169harvest snack mix . . . . . . . . . . . . . . . . . . . .156healthy snack mix . . . . . . . . . . . . . . . . . . . .163iced almonds . . . . . . . . . . . . . . . . . . . . . . . .154italian pretzels . . . . . . . . . . . . . . . . . . . . . .154jack’s stuffed mushrooms . . . . . . . . . . . . . .43jalapeno quail appetizers . . . . . . . . . . . . . . .43jerky party mix . . . . . . . . . . . . . . . . . . . . . .159munchable snack mix . . . . . . . . . . . . . . . . .164nacho snack mix . . . . . . . . . . . . . . . . . . . . .156nutty o’s snack . . . . . . . . . . . . . . . . . . . . . .164oyster cracker snack . . . . . . . . . . . . . . . . . .151really good snack mix . . . . . . . . . . . . . . . . .158roasted mixed nuts . . . . . . . . . . . . . . . . . . .163spiced pecans . . . . . . . . . . . . . . . . . . . . . . .162spicy cashews . . . . . . . . . . . . . . . . . . . . . . .161sunflower popcorn bars . . . . . . . . . . . . . . .168sweet cereal clusters . . . . . . . . . . . . . . . . .161taco pickup sticks . . . . . . . . . . . . . . . . . . . .160taco tidbits . . . . . . . . . . . . . . . . . . . . . . . . .167trail mix . . . . . . . . . . . . . . . . . . . . . . . . . . . .160trail mix snack . . . . . . . . . . . . . . . . . . . . . . .168tumbleweeds . . . . . . . . . . . . . . . . . . . . . . .160venison cheese dip . . . . . . . . . . . . . . . . . . . .32zesty snack mix . . . . . . . . . . . . . . . . . . . . . .152

baconbreakfastbacon ’n’ egg tacos . . . . . . . . . . . . . . . . . . .131bacon-potato burritos . . . . . . . . . . . . . . . . .128bacon potato omelet . . . . . . . . . . . . . . . . . .118corny eggs . . . . . . . . . . . . . . . . . . . . . . . . . .138corny scrambled eggs . . . . . . . . . . . . . . . .116country brunch skillet . . . . . . . . . . . . . . . .136country-style scrambled eggs . . . . . . . . . .137english muffins with bacon butter . . . . . .124farmer’s breakfast . . . . . . . . . . . . . . . . . . . .130farmhouse omelets . . . . . . . . . . . . . . . . . . .129fast and flavorful eggs . . . . . . . . . . . . . . . .144fiesta scrambled eggs . . . . . . . . . . . . . . . .144german farmer’s breakfast . . . . . . . . . . . . .135

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hash brown omelet . . . . . . . . . . . . . . . . . . .126southern breakfast skillet . . . . . . . . . . . . .117wake-up breakfast omelet . . . . . . . . . . . . .140main dishesbacon honey walleye . . . . . . . . . . . . . . . . . .70bacon-wrapped venison . . . . . . . . . . . . . . . .11

bassfeta tomato-basil fish . . . . . . . . . . . . . . . . . .61salsa fish . . . . . . . . . . . . . . . . . . . . . . . . . . .111

beansvenison and beans . . . . . . . . . . . . . . . . . . . .18wild west chili . . . . . . . . . . . . . . . . . . . . . . . .26

beefbreakfastbreakfast scramble . . . . . . . . . . . . . . . . . . .134cajun corned beef hash . . . . . . . . . . . . . . .119corned beef omelet . . . . . . . . . . . . . . . . . . .137hash ’n’ eggs . . . . . . . . . . . . . . . . . . . . . . . .139steak hash . . . . . . . . . . . . . . . . . . . . . . . . . .124sunrise skillet . . . . . . . . . . . . . . . . . . . . . . .127main dishcountry-style pot roast . . . . . . . . . . . . . . . . .14sandwichesspiedis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20snackjerky party mix . . . . . . . . . . . . . . . . . . . . . .159soupbachelor chili . . . . . . . . . . . . . . . . . . . . . . . . . .8

bluegillbluegill parmesan . . . . . . . . . . . . . . . . . . . .102fisherman’s specialty . . . . . . . . . . . . . . . . . .68oven-fried fish . . . . . . . . . . . . . . . . . . . . . . . .73

breakfastbacon ’n’ egg tacos . . . . . . . . . . . . . . . . . . .131bacon-potato burritos . . . . . . . . . . . . . . . . .128bacon potato omelet . . . . . . . . . . . . . . . . . .118breakfast mess . . . . . . . . . . . . . . . . . . . . . .120breakfast patties . . . . . . . . . . . . . . . . . . . . .137breakfast pitas . . . . . . . . . . . . . . . . . . . . . .136breakfast pizza skillet . . . . . . . . . . . . . . . . .133breakfast sausage fried rice . . . . . . . . . . . .120breakfast sausage patties . . . . . . . . . . . . .138breakfast scramble . . . . . . . . . . . . . . . . . . .134cabin hash . . . . . . . . . . . . . . . . . . . . . . . . . .130cajun corned beef hash . . . . . . . . . . . . . . .119camper’s breakfast hash . . . . . . . . . . . . . .125cheddar hash brown omelet . . . . . . . . . . .122chicken and egg hash . . . . . . . . . . . . . . . . .123cinnamon swirl quick bread . . . . . . . . . . . .143corned beef omelet . . . . . . . . . . . . . . . . . . .137corny eggs . . . . . . . . . . . . . . . . . . . . . . . . . .138corny scrambled eggs . . . . . . . . . . . . . . . .116country brunch skillet . . . . . . . . . . . . . . . .136country-style scrambled eggs . . . . . . . . . .137curried scrambled egg . . . . . . . . . . . . . . . .140daddy’s omelet . . . . . . . . . . . . . . . . . . . . . .122denver omelet scramble . . . . . . . . . . . . . . .125dilly scrambled eggs . . . . . . . . . . . . . . . . . .124egg and sausage pockets . . . . . . . . . . . . . .141

taste of home184

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cajun-style catfish . . . . . . . . . . . . . . . . . . . . .83catfish coating mix . . . . . . . . . . . . . . . . . . . .88catfish creole . . . . . . . . . . . . . . . . . . . . . . . . .78catfish in ginger sauce . . . . . . . . . . . . . . . . .60catfish jambalaya . . . . . . . . . . . . . . . . . . . .106catfish parmesan . . . . . . . . . . . . . . . . . . . . .70catfish with lemon-butter sauce . . . . . . . . .92catfish with parsley sauce . . . . . . . . . . . . . .76catfish with pecan butter . . . . . . . . . . . . . . .69catfish with savory strawberry sauce . . . . .94catfish with shrimp salsa . . . . . . . . . . . . . . .71catfish with spiced fruit salsa . . . . . . . . . .106cornmeal catfish fillets . . . . . . . . . . . . . . . .111crab-stuffed catfish . . . . . . . . . . . . . . . . . . .102cream cheese-stuffed catfish . . . . . . . . . . . .64creole catfish fillets . . . . . . . . . . . . . . . . . . . .62crispy catfish . . . . . . . . . . . . . . . . . . . . . . . . .95easy fish fillets . . . . . . . . . . . . . . . . . . . . . . .63flavorful catfish fillets . . . . . . . . . . . . . . . . . .97golden catfish fillets . . . . . . . . . . . . . . . . . . .75greek grilled catfish . . . . . . . . . . . . . . . . . . .96italian catfish fillets . . . . . . . . . . . . . . . . . .103lemon-pepper catfish . . . . . . . . . . . . . . . . . .92lime broiled catfish . . . . . . . . . . . . . . . . . . . .85new england fish bake . . . . . . . . . . . . . . . . .86oven-fried catfish . . . . . . . . . . . . . . . . . . . .103oven-fried fish . . . . . . . . . . . . . . . . . . . . . . . .73parmesan catfish . . . . . . . . . . . . . . . . . . . .109salsa catfish . . . . . . . . . . . . . . . . . . . . . . . . . .84savory cajun-style catfish . . . . . . . . . . . . . .68sesame dill fish . . . . . . . . . . . . . . . . . . . . . . .84skillet-grilled catfish . . . . . . . . . . . . . . . . . .108southern pecan catfish . . . . . . . . . . . . . . . .109southwestern catfish . . . . . . . . . . . . . . . . . .87spicy catfish with tomatoes . . . . . . . . . . . . .81spinach catfish skillet . . . . . . . . . . . . . . . . . .93tangy lemon catfish . . . . . . . . . . . . . . . . . . .89tasty oven-fried catfish . . . . . . . . . . . . . . .106zippy cajun baked catfish . . . . . . . . . . . . . .88sandwichescatfish po’boys . . . . . . . . . . . . . . . . . . . . . . .94weeknight catfish wraps . . . . . . . . . . . . . . .74soupscatfish soup . . . . . . . . . . . . . . . . . . . . . . . . . .82southern seafood gumbo . . . . . . . . . . . . . . .80

cheesebaked parmesan fish . . . . . . . . . . . . . . . . . .79baked parmesan perch . . . . . . . . . . . . . . . . .65bluegill parmesan . . . . . . . . . . . . . . . . . . . .102breakfast pizza skillet . . . . . . . . . . . . . . . . .133catfish parmesan . . . . . . . . . . . . . . . . . . . . .70cheddar hash brown omelet . . . . . . . . . . .122cream cheese-stuffed catfish . . . . . . . . . . . .64elk parmesan . . . . . . . . . . . . . . . . . . . . . . . . .30feta tomato-basil fish . . . . . . . . . . . . . . . . . .61fish fillets italiano . . . . . . . . . . . . . . . . . . . . .93ham and cheese frittata . . . . . . . . . . . . . . .120huckleberry cheese pie . . . . . . . . . . . . . . .178italian catfish fillets . . . . . . . . . . . . . . . . . .103italian-style duck . . . . . . . . . . . . . . . . . . . . .44italian-style walleye . . . . . . . . . . . . . . . . . .101parmesan catfish . . . . . . . . . . . . . . . . . . . .109parmesan salmon fillets . . . . . . . . . . . . . . . .98

english muffins with bacon butter . . . . . .124farmer’s breakfast . . . . . . . . . . . . . . . . . . . .130farmer’s country breakfast . . . . . . . . . . . . .118farmhouse omelets . . . . . . . . . . . . . . . . . . .129fast and flavorful eggs . . . . . . . . . . . . . . . .144fiesta scrambled eggs . . . . . . . . . . . . . . . .144french-toasted muffins . . . . . . . . . . . . . . . .119german farmer’s breakfast . . . . . . . . . . . . .135ham and cheese frittata . . . . . . . . . . . . . . .120ham ’n’ egg skillet . . . . . . . . . . . . . . . . . . .128hash ’n’ eggs . . . . . . . . . . . . . . . . . . . . . . . .139hash brown omelet . . . . . . . . . . . . . . . . . . .126hearty scrambled eggs . . . . . . . . . . . . . . . .139hurry-up hoosier sandwiches . . . . . . . . . .126lamb’s-quarter quiche . . . . . . . . . . . . . . . .179morning mix-up . . . . . . . . . . . . . . . . . . . . . .132morning orange drink . . . . . . . . . . . . . . . . .142mushroom omelet . . . . . . . . . . . . . . . . . . . .142o’brien kielbasa skillet . . . . . . . . . . . . . . . .122one-pan breakfast . . . . . . . . . . . . . . . . . . . .116potato ham skillet . . . . . . . . . . . . . . . . . . . .135quick sausage gravy . . . . . . . . . . . . . . . . . .127rabbit breakfast sausage . . . . . . . . . . . . . . .56salmon scramble . . . . . . . . . . . . . . . . . . . . .143sausage egg subs . . . . . . . . . . . . . . . . . . . .121sausage potato skillet . . . . . . . . . . . . . . . .134smoked sausage scramble . . . . . . . . . . . . .131south-of-the-border scrambled eggs . . . . .117southern breakfast skillet . . . . . . . . . . . . .117southwest skillet dish . . . . . . . . . . . . . . . .145spicy maple sausages . . . . . . . . . . . . . . . . .133steak hash . . . . . . . . . . . . . . . . . . . . . . . . . .124sunrise skillet . . . . . . . . . . . . . . . . . . . . . . .127swiss cheese potato pancakes . . . . . . . . .128tater surprise . . . . . . . . . . . . . . . . . . . . . . . .145tex-mex ham ’n’ eggs . . . . . . . . . . . . . . . . .138toad in the hole . . . . . . . . . . . . . . . . . . . . . .132toasty egg sandwiches . . . . . . . . . . . . . . .131vegetable frittata . . . . . . . . . . . . . . . . . . . .145vegetable scrambled eggs . . . . . . . . . . . . .140wake-up breakfast omelet . . . . . . . . . . . . .140zesty breakfast burritos . . . . . . . . . . . . . . .141

broiled entreesfishbroiled fish . . . . . . . . . . . . . . . . . . . . . . . . . .101cajun catfish with fruit salsa . . . . . . . . . . . .66feta tomato-basil fish . . . . . . . . . . . . . . . . . .61flavorful catfish fillets . . . . . . . . . . . . . . . . . .97lemony salmon and pasta . . . . . . . . . . . . . .91lime broiled catfish . . . . . . . . . . . . . . . . . . . .85

venisonmarinated venison steaks . . . . . . . . . . . . . . .7

buffalomountain man soup . . . . . . . . . . . . . . . . . . . .8

catfishmain dishesbaked parmesan fish . . . . . . . . . . . . . . . . . .79baked parmesan perch . . . . . . . . . . . . . . . . .65broiled fish . . . . . . . . . . . . . . . . . . . . . . . . . .101cajun baked catfish . . . . . . . . . . . . . . . . . . .107cajun catfish with fruit salsa . . . . . . . . . . . .66

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cheese (continued)pasta pizza venison bake . . . . . . . . . . . . . . .25spinach venison lasagna . . . . . . . . . . . . . . .33swiss cheese potato pancakes . . . . . . . . .128swiss elk steak . . . . . . . . . . . . . . . . . . . . . . .16venison cheese dip . . . . . . . . . . . . . . . . . . . .32venison cordon bleu . . . . . . . . . . . . . . . . . . .17venison parmigiana . . . . . . . . . . . . . . . . . . .20venison stromboli . . . . . . . . . . . . . . . . . . . . .28

chicken & turkeybreakfast sausage patties . . . . . . . . . . . . .138calendula paella . . . . . . . . . . . . . . . . . . . . .177chicken and egg hash . . . . . . . . . . . . . . . . .123

chocolatebig chocolate cookies . . . . . . . . . . . . . . . . .148black walnut brownies . . . . . . . . . . . . . . . .172chocolate almond crumble bars . . . . . . . . .150crunchy trail mix . . . . . . . . . . . . . . . . . . . . .167granola trail mix . . . . . . . . . . . . . . . . . . . . .169harvest snack mix . . . . . . . . . . . . . . . . . . . .156munchable snack mix . . . . . . . . . . . . . . . . .164oatmeal chip cookies . . . . . . . . . . . . . . . . .159sweet cereal clusters . . . . . . . . . . . . . . . . .161trail mix . . . . . . . . . . . . . . . . . . . . . . . . . . . .160trail mix snack . . . . . . . . . . . . . . . . . . . . . . .168

codfish fillets italiano . . . . . . . . . . . . . . . . . . . . .93new england fish bake . . . . . . . . . . . . . . . . .86saucy fish sandwiches . . . . . . . . . . . . . . . . .88

corncorny eggs . . . . . . . . . . . . . . . . . . . . . . . . . .138corny scrambled eggs . . . . . . . . . . . . . . . .116

crabcrab-stuffed catfish . . . . . . . . . . . . . . . . . . .102stuffed walleye . . . . . . . . . . . . . . . . . . . . . . .81

dessertsberry tarts . . . . . . . . . . . . . . . . . . . . . . . . . .172big chocolate cookies . . . . . . . . . . . . . . . . .148black walnut brownies . . . . . . . . . . . . . . . .172black walnut cookies . . . . . . . . . . . . . . . . .173butterscotch cashew bars . . . . . . . . . . . . .148buttery black walnut brittle candy . . . . . .173caramel peanut bars . . . . . . . . . . . . . . . . . .151chewy peanut butter bars . . . . . . . . . . . . .153chocolate almond crumble bars . . . . . . . . .150coconut granola bars . . . . . . . . . . . . . . . . .157double peanut bars . . . . . . . . . . . . . . . . . . .163huckleberry cheese pie . . . . . . . . . . . . . . .178kookie cookies . . . . . . . . . . . . . . . . . . . . . . .158oatmeal chip cookies . . . . . . . . . . . . . . . . .159oatmeal raisin bars . . . . . . . . . . . . . . . . . . .164oatmeal raisin cookies . . . . . . . . . . . . . . . .169peanut butter cookies . . . . . . . . . . . . . . . .168peanut butter squares . . . . . . . . . . . . . . . .166persimmon rice pudding . . . . . . . . . . . . . .180pine nut divinity . . . . . . . . . . . . . . . . . . . . .181

duckmain dishesbarbecued wild duck . . . . . . . . . . . . . . . . . .46

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duck breasts with apricot chutney . . . . . . .38italian-style duck . . . . . . . . . . . . . . . . . . . . .44soupwild duck gumbo . . . . . . . . . . . . . . . . . . . . .49

eggsbacon ’n’ egg tacos . . . . . . . . . . . . . . . . . . .131bacon-potato burritos . . . . . . . . . . . . . . . . .128bacon potato omelet . . . . . . . . . . . . . . . . . .118breakfast mess . . . . . . . . . . . . . . . . . . . . . .120breakfast pitas . . . . . . . . . . . . . . . . . . . . . .136breakfast pizza skillet . . . . . . . . . . . . . . . . .133breakfast scramble . . . . . . . . . . . . . . . . . . .134cajun corned beef hash . . . . . . . . . . . . . . .119camper’s breakfast hash . . . . . . . . . . . . . .125cheddar hash brown omelet . . . . . . . . . . .122chicken and egg hash . . . . . . . . . . . . . . . . .123corned beef omelet . . . . . . . . . . . . . . . . . . .137corny eggs . . . . . . . . . . . . . . . . . . . . . . . . . .138corny scrambled eggs . . . . . . . . . . . . . . . .116country brunch skillet . . . . . . . . . . . . . . . .136country-style scrambled eggs . . . . . . . . . .137curried scrambled egg . . . . . . . . . . . . . . . .140daddy’s omelet . . . . . . . . . . . . . . . . . . . . . .122denver omelet scramble . . . . . . . . . . . . . . .125dilly scrambled eggs . . . . . . . . . . . . . . . . . .124egg and sausage pockets . . . . . . . . . . . . . .141farmer’s breakfast . . . . . . . . . . . . . . . . . . . .130farmer’s country breakfast . . . . . . . . . . . . .118farmhouse omelets . . . . . . . . . . . . . . . . . . .129fast and flavorful eggs . . . . . . . . . . . . . . . .144fiesta scrambled eggs . . . . . . . . . . . . . . . .144french-toasted muffins . . . . . . . . . . . . . . . .119german farmer’s breakfast . . . . . . . . . . . . .135ham ’n’ egg skillet . . . . . . . . . . . . . . . . . . .128ham and cheese frittata . . . . . . . . . . . . . . .120hash ’n’ eggs . . . . . . . . . . . . . . . . . . . . . . . .139hash brown omelet . . . . . . . . . . . . . . . . . . .126hearty scrambled eggs . . . . . . . . . . . . . . . .139hurry-up hoosier sandwiches . . . . . . . . . .126lamb’s-quarter quiche . . . . . . . . . . . . . . . .179morning mix-up . . . . . . . . . . . . . . . . . . . . . .132mushroom omelet . . . . . . . . . . . . . . . . . . . .142one-pan breakfast . . . . . . . . . . . . . . . . . . . .116potato ham skillet . . . . . . . . . . . . . . . . . . . .135salmon scramble . . . . . . . . . . . . . . . . . . . . .143sausage egg subs . . . . . . . . . . . . . . . . . . . .121smoked sausage scramble . . . . . . . . . . . . .131south-of-the-border scrambled eggs . . . . .117southern breakfast skillet . . . . . . . . . . . . .117steak hash . . . . . . . . . . . . . . . . . . . . . . . . . .124sunrise skillet . . . . . . . . . . . . . . . . . . . . . . .127tater surprise . . . . . . . . . . . . . . . . . . . . . . . .145tex-mex ham ’n’ eggs . . . . . . . . . . . . . . . . .138toad in the hole . . . . . . . . . . . . . . . . . . . . . .132toasty egg sandwiches . . . . . . . . . . . . . . .131vegetable frittata . . . . . . . . . . . . . . . . . . . .145vegetable scrambled eggs . . . . . . . . . . . . .140wake-up breakfast omelet . . . . . . . . . . . . .140zesty breakfast burritos . . . . . . . . . . . . . . .141

elkbachelor chili . . . . . . . . . . . . . . . . . . . . . . . . . .8elk meat chili . . . . . . . . . . . . . . . . . . . . . . . . . .7

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morning mix-up . . . . . . . . . . . . . . . . . . . . . .132potato ham skillet . . . . . . . . . . . . . . . . . . . .135south-of-the-border scrambled eggs . . . . .117southwest skillet dish . . . . . . . . . . . . . . . .145tater surprise . . . . . . . . . . . . . . . . . . . . . . . .145tex-mex ham ’n’ eggs . . . . . . . . . . . . . . . . .138main dishvenison cordon bleu . . . . . . . . . . . . . . . . . . .17

honeybacon honey walleye . . . . . . . . . . . . . . . . . .70honey-fried walleye . . . . . . . . . . . . . . . . . . .71honey-mustard grilled trout . . . . . . . . . . . . .72honey walleye . . . . . . . . . . . . . . . . . . . . . . .100

lemon & limecatfish with lemon-butter sauce . . . . . . . . .92lemon-batter fish . . . . . . . . . . . . . . . . . . . . .67lemon dill walleye . . . . . . . . . . . . . . . . . . . . .73lemon herbed salmon . . . . . . . . . . . . . . . . . .72lemon-pepper catfish . . . . . . . . . . . . . . . . . .92lemony salmon and pasta . . . . . . . . . . . . . .91lime broiled catfish . . . . . . . . . . . . . . . . . . . .85tangy lemon catfish . . . . . . . . . . . . . . . . . . .89

moosebachelor chili . . . . . . . . . . . . . . . . . . . . . . . . . .8moose meatballs . . . . . . . . . . . . . . . . . . . . . .14moose steak . . . . . . . . . . . . . . . . . . . . . . . . .24

mushroomsdeep-dish hunter’s pie . . . . . . . . . . . . . . . . .34elk wellington . . . . . . . . . . . . . . . . . . . . . . . . .6jack’s stuffed mushrooms . . . . . . . . . . . . . .43morel mushroom soup . . . . . . . . . . . . . . . .180mushroom omelet . . . . . . . . . . . . . . . . . . . .142pasta pizza venison bake . . . . . . . . . . . . . . .25pheasant in cream sauce . . . . . . . . . . . . . . .40quail in mushroom gravy . . . . . . . . . . . . . . .42quail with creamy mushroom sauce . . . . . .50quail with mushroom sauce . . . . . . . . . . . . .48special venison meatballs . . . . . . . . . . . . . .24swiss elk steak . . . . . . . . . . . . . . . . . . . . . . .16trout with mushrooms . . . . . . . . . . . . . . . . .84venison stromboli . . . . . . . . . . . . . . . . . . . . .28venison tenderloin sandwiches . . . . . . . . . .13

nuts & peanut butteralmond snack mix . . . . . . . . . . . . . . . . . . . .150barbecued peanuts . . . . . . . . . . . . . . . . . . .157black walnut brownies . . . . . . . . . . . . . . . .172black walnut cookies . . . . . . . . . . . . . . . . .173butterscotch cashew bars . . . . . . . . . . . . .148buttery black walnut brittle candy . . . . . .173caramel peanut bars . . . . . . . . . . . . . . . . . .151catfish with pecan butter . . . . . . . . . . . . . . .69cereal trail mix . . . . . . . . . . . . . . . . . . . . . .167chewy peanut butter bars . . . . . . . . . . . . .153chocolate almond crumble bars . . . . . . . . .150cinnamon-glazed almonds . . . . . . . . . . . . .164crunchy italian mix . . . . . . . . . . . . . . . . . . .153crunchy trail mix . . . . . . . . . . . . . . . . . . . . .167double peanut bars . . . . . . . . . . . . . . . . . . .163favorite snack mix . . . . . . . . . . . . . . . . . . . .158

elk parmesan . . . . . . . . . . . . . . . . . . . . . . . . .30elk wellington . . . . . . . . . . . . . . . . . . . . . . . . .6sweet-and-sour elk . . . . . . . . . . . . . . . . . . . .30swiss elk steak . . . . . . . . . . . . . . . . . . . . . . .16

fish (see bass; bluegill; catfish; cod; crab; orangeroughy; perch; pike; salmon; shrimp; trout; walleye)

fruitberry tarts . . . . . . . . . . . . . . . . . . . . . . . . . .172cajun catfish with fruit salsa . . . . . . . . . . . .66catfish with savory strawberry sauce . . . . .94catfish with spiced fruit salsa . . . . . . . . . .106fruit ’n’ nut snack mix . . . . . . . . . . . . . . . .166fruit ’n’ nut trail mix . . . . . . . . . . . . . . . . . .152morning orange drink . . . . . . . . . . . . . . . . .142salmon with orange-kiwi salsa . . . . . . . . . .90

game birds (also see duck; goose; pheasant;quail; wild turkey)

creamed grouse on toast . . . . . . . . . . . . . . .44partridge with wild rice . . . . . . . . . . . . . . . .54rice-stuffed squab . . . . . . . . . . . . . . . . . . . . .51

goosehearty goose soup . . . . . . . . . . . . . . . . . . . .41roast christmas goose . . . . . . . . . . . . . . . . .41slow-cooked goose . . . . . . . . . . . . . . . . . . . .47wild goose with giblet stuffing . . . . . . . . . .52

grilled entreesgame birdsgrilled wild turkey breast . . . . . . . . . . . . . . .39fishbacon honey walleye . . . . . . . . . . . . . . . . . .70barbecued trout . . . . . . . . . . . . . . . . . . . . . .77campfire trout dinner . . . . . . . . . . . . . . . . . .67creole catfish fillets . . . . . . . . . . . . . . . . . . . .62crispy catfish . . . . . . . . . . . . . . . . . . . . . . . . .95glazed salmon fillet . . . . . . . . . . . . . . . . . . . .98greek grilled catfish . . . . . . . . . . . . . . . . . . .96herbed orange roughy . . . . . . . . . . . . . . . . .66honey-mustard grilled trout . . . . . . . . . . . . .72lemon-pepper catfish . . . . . . . . . . . . . . . . . .92southwestern catfish . . . . . . . . . . . . . . . . . .87walleye delight . . . . . . . . . . . . . . . . . . . . . . .73venisongrilled venison and vegetables . . . . . . . . . .10spiedis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20venison tenderloins . . . . . . . . . . . . . . . . . . .21

hambreakfastbreakfast mess . . . . . . . . . . . . . . . . . . . . . .120breakfast pitas . . . . . . . . . . . . . . . . . . . . . .136cabin hash . . . . . . . . . . . . . . . . . . . . . . . . . .130cheddar hash brown omelet . . . . . . . . . . .122denver omelet scramble . . . . . . . . . . . . . . .125farmhouse omelets . . . . . . . . . . . . . . . . . . .129ham ’n’ egg skillet . . . . . . . . . . . . . . . . . . .128ham and cheese frittata . . . . . . . . . . . . . . .120hearty scrambled eggs . . . . . . . . . . . . . . . .139hurry-up hoosier sandwiches . . . . . . . . . .126

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INDEX



nuts & peanut butter (continued)fruit ’n’ nut snack mix . . . . . . . . . . . . . . . .166fruit ’n’ nut trail mix . . . . . . . . . . . . . . . . . .152granola trail mix . . . . . . . . . . . . . . . . . . . . .169healthy snack mix . . . . . . . . . . . . . . . . . . . .163iced almonds . . . . . . . . . . . . . . . . . . . . . . . .154kookie cookies . . . . . . . . . . . . . . . . . . . . . . .158munchable snack mix . . . . . . . . . . . . . . . . .164nutty o’s snack . . . . . . . . . . . . . . . . . . . . . .164peanut butter cookies . . . . . . . . . . . . . . . .168peanut butter squares . . . . . . . . . . . . . . . .166pecan-crusted salmon . . . . . . . . . . . . . . . .105pine nut divinity . . . . . . . . . . . . . . . . . . . . .181really good snack mix . . . . . . . . . . . . . . . . .158roasted mixed nuts . . . . . . . . . . . . . . . . . . .163southern pecan catfish . . . . . . . . . . . . . . . .109spiced pecans . . . . . . . . . . . . . . . . . . . . . . .162spicy cashews . . . . . . . . . . . . . . . . . . . . . . .161trail mix . . . . . . . . . . . . . . . . . . . . . . . . . . . .160trail mix snack . . . . . . . . . . . . . . . . . . . . . . .168tumbleweeds . . . . . . . . . . . . . . . . . . . . . . .160zesty snack mix . . . . . . . . . . . . . . . . . . . . . .152

orange roughybaked parmesan fish . . . . . . . . . . . . . . . . . .79broiled fish . . . . . . . . . . . . . . . . . . . . . . . . . .101herbed orange roughy . . . . . . . . . . . . . . . . .66

oven entreesfishartichoke olive salmon . . . . . . . . . . . . . . . . .98baked fish . . . . . . . . . . . . . . . . . . . . . . . . . . .68baked fish and rice . . . . . . . . . . . . . . . . . . . .97baked parmesan fish . . . . . . . . . . . . . . . . . .79baked parmesan perch . . . . . . . . . . . . . . . . .65baked salmon with crumb topping . . . . . . .90baked trout fillets . . . . . . . . . . . . . . . . . . . . .69baked walleye . . . . . . . . . . . . . . . . . . . . . . . .76baked walleye with vegetables . . . . . . . . . .87baked whole salmon . . . . . . . . . . . . . . . . . .104basil caesar salmon . . . . . . . . . . . . . . . . . . .99bluegill parmesan . . . . . . . . . . . . . . . . . . . .102cajun baked catfish . . . . . . . . . . . . . . . . . . .107cajun-style catfish . . . . . . . . . . . . . . . . . . . . .83catfish coating mix . . . . . . . . . . . . . . . . . . . .88catfish creole . . . . . . . . . . . . . . . . . . . . . . . . .78catfish parmesan . . . . . . . . . . . . . . . . . . . . .70crab-stuffed catfish . . . . . . . . . . . . . . . . . . .102cream cheese-stuffed catfish . . . . . . . . . . . .64easy fish fillets . . . . . . . . . . . . . . . . . . . . . . .63fish fillets italiano . . . . . . . . . . . . . . . . . . . . .93instead of frying fish . . . . . . . . . . . . . . . . . .103italian catfish fillets . . . . . . . . . . . . . . . . . .103italian-style walleye . . . . . . . . . . . . . . . . . .101lemon herbed salmon . . . . . . . . . . . . . . . . . .72mountain trout with butter sauce . . . . . . . .60new england fish bake . . . . . . . . . . . . . . . . .86oven-fried catfish . . . . . . . . . . . . . . . . . . . .103oven-fried fish . . . . . . . . . . . . . . . . . . . . . . . .73parmesan catfish . . . . . . . . . . . . . . . . . . . .109pecan-crusted salmon . . . . . . . . . . . . . . . .105salmon with orange-kiwi salsa . . . . . . . . . .90salsa catfish . . . . . . . . . . . . . . . . . . . . . . . . . .84salsa fish . . . . . . . . . . . . . . . . . . . . . . . . . . .111

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seafood-stuffed rainbow trout . . . . . . . . . . .80snowcapped salmon . . . . . . . . . . . . . . . . . . .99stuffed mountain trout . . . . . . . . . . . . . . . . .79stuffed trout . . . . . . . . . . . . . . . . . . . . . . . . .83stuffed walleye . . . . . . . . . . . . . . . . . . . . . . .81tasty oven-fried catfish . . . . . . . . . . . . . . .106trout baked in cream . . . . . . . . . . . . . . . . . .85vegetable trout bake . . . . . . . . . . . . . . . . . .75veggie-topped fillets . . . . . . . . . . . . . . . . . . .74walleye veracruz . . . . . . . . . . . . . . . . . . . . . .83zippy cajun baked catfish . . . . . . . . . . . . . .88game birdsbaked pheasant in gravy . . . . . . . . . . . . . . .53barbecued wild duck . . . . . . . . . . . . . . . . . .46duck breasts with apricot chutney . . . . . . .38italian-style duck . . . . . . . . . . . . . . . . . . . . .44partridge with wild rice . . . . . . . . . . . . . . . .54pheasant and wild rice . . . . . . . . . . . . . . . . .50pheasant in cream sauce . . . . . . . . . . . . . . .40pheasant potpie . . . . . . . . . . . . . . . . . . . . . .46pheasant with cranberry sauce . . . . . . . . . .54quail in mushroom gravy . . . . . . . . . . . . . . .42rice-stuffed squab . . . . . . . . . . . . . . . . . . . . .51roast christmas goose . . . . . . . . . . . . . . . . .41roasted wild turkey . . . . . . . . . . . . . . . . . . .52wild goose with giblet stuffing . . . . . . . . . .52wild turkey bake . . . . . . . . . . . . . . . . . . . . . .57venison, elk & moosechristmas meat pie . . . . . . . . . . . . . . . . . . . .22deep-dish hunter’s pie . . . . . . . . . . . . . . . . .34elk parmesan . . . . . . . . . . . . . . . . . . . . . . . . .30elk wellington . . . . . . . . . . . . . . . . . . . . . . . . .6moose steak . . . . . . . . . . . . . . . . . . . . . . . . .24pasta pizza venison bake . . . . . . . . . . . . . . .25spinach venison lasagna . . . . . . . . . . . . . . .33stuffing-topped venison chops . . . . . . . . . .32sweet-and-sour elk . . . . . . . . . . . . . . . . . . . .30swiss elk steak . . . . . . . . . . . . . . . . . . . . . . .16venison and beans . . . . . . . . . . . . . . . . . . . .18venison cordon bleu . . . . . . . . . . . . . . . . . . .17venison meat loaf . . . . . . . . . . . . . . . . . . . . .26venison meatballs . . . . . . . . . . . . . . . . . . . . .21venison on caraway rolls . . . . . . . . . . . . . . .34venison parmigiana . . . . . . . . . . . . . . . . . . .20venison roast . . . . . . . . . . . . . . . . . . . . . . . . .27venison taco pie . . . . . . . . . . . . . . . . . . . . . .15wild ingredientslamb’s-quarter quiche . . . . . . . . . . . . . . . .179

pastaelk parmesan . . . . . . . . . . . . . . . . . . . . . . . . .30hearty goose soup . . . . . . . . . . . . . . . . . . . .41lemony salmon and pasta . . . . . . . . . . . . . .91pasta pizza venison bake . . . . . . . . . . . . . . .25spinach venison lasagna . . . . . . . . . . . . . . .33swiss elk steak . . . . . . . . . . . . . . . . . . . . . . .16tangy venison stroganoff . . . . . . . . . . . . . . .29

peppersfiesta scrambled eggs . . . . . . . . . . . . . . . .144jalapeno quail appetizers . . . . . . . . . . . . . . .43southwest skillet dish . . . . . . . . . . . . . . . .145southwestern catfish . . . . . . . . . . . . . . . . . .87venison fajitas . . . . . . . . . . . . . . . . . . . . . . . .11

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swiss cheese potato pancakes . . . . . . . . .128tater surprise . . . . . . . . . . . . . . . . . . . . . . . .145trout-stuffed red potatoes . . . . . . . . . . . . .108

quailjack’s stuffed mushrooms . . . . . . . . . . . . . .43jalapeno quail appetizers . . . . . . . . . . . . . . .43quail in mushroom gravy . . . . . . . . . . . . . . .42quail with creamy mushroom sauce . . . . . .50quail with mushroom sauce . . . . . . . . . . . . .48quail with rice . . . . . . . . . . . . . . . . . . . . . . . .55

rabbitbreakfastrabbit breakfast sausage . . . . . . . . . . . . . . .56main dishesbraised rabbit . . . . . . . . . . . . . . . . . . . . . . . .44hasenpfeffer . . . . . . . . . . . . . . . . . . . . . . . . .40rabbit fricassee . . . . . . . . . . . . . . . . . . . . . . .42rabbit with tarragon sauce . . . . . . . . . . . . .47souprabbit gumbo . . . . . . . . . . . . . . . . . . . . . . . . .38

ricebaked fish and rice . . . . . . . . . . . . . . . . . . . .97breakfast sausage fried rice . . . . . . . . . . . .120catfish creole . . . . . . . . . . . . . . . . . . . . . . . . .78catfish jambalaya . . . . . . . . . . . . . . . . . . . .106partridge with wild rice . . . . . . . . . . . . . . . .54persimmon rice pudding . . . . . . . . . . . . . .180pheasant and wild rice . . . . . . . . . . . . . . . . .50quail with rice . . . . . . . . . . . . . . . . . . . . . . . .55rabbit gumbo . . . . . . . . . . . . . . . . . . . . . . . . .38rice-stuffed squab . . . . . . . . . . . . . . . . . . . . .51southern seafood gumbo . . . . . . . . . . . . . . .80venison cabbage rolls . . . . . . . . . . . . . . . . . .18wild duck gumbo . . . . . . . . . . . . . . . . . . . . .49wild rice venison stew . . . . . . . . . . . . . . . . .26

salmonbreakfastsalmon scramble . . . . . . . . . . . . . . . . . . . . .143main dishesartichoke olive salmon . . . . . . . . . . . . . . . . .98baked salmon with crumb topping . . . . . . .90baked whole salmon . . . . . . . . . . . . . . . . . .104basil caesar salmon . . . . . . . . . . . . . . . . . . .99glazed salmon fillet . . . . . . . . . . . . . . . . . . . .98lemon herbed salmon . . . . . . . . . . . . . . . . . .72lemony salmon and pasta . . . . . . . . . . . . . .91parmesan salmon fillets . . . . . . . . . . . . . . . .98pecan-crusted salmon . . . . . . . . . . . . . . . .105salmon with orange-kiwi salsa . . . . . . . . . .90snowcapped salmon . . . . . . . . . . . . . . . . . . .99soupsalmon chowder . . . . . . . . . . . . . . . . . . . . .105

sandwichesfishcatfish po’boys . . . . . . . . . . . . . . . . . . . . . . .94hearty walleye sandwiches . . . . . . . . . . . .100saucy fish sandwiches . . . . . . . . . . . . . . . . .88

perchbaked fish . . . . . . . . . . . . . . . . . . . . . . . . . . .68baked parmesan perch . . . . . . . . . . . . . . . . .65coconut-crusted perch . . . . . . . . . . . . . . . . .96cracker-coated fried perch . . . . . . . . . . . . . .64fish fillets italiano . . . . . . . . . . . . . . . . . . . . .93fisherman’s specialty . . . . . . . . . . . . . . . . . .68instead of frying fish . . . . . . . . . . . . . . . . . .103lemon-batter fish . . . . . . . . . . . . . . . . . . . . .67oven-fried fish . . . . . . . . . . . . . . . . . . . . . . . .73panfish chowder . . . . . . . . . . . . . . . . . . . . . .63perch fillets . . . . . . . . . . . . . . . . . . . . . . . . . .61perch with cucumber relish . . . . . . . . . . . .110poached perch with broccoli . . . . . . . . . . .110salsa fish . . . . . . . . . . . . . . . . . . . . . . . . . . .111southwestern fried perch . . . . . . . . . . . . . . .79

pheasantbaked pheasant in gravy . . . . . . . . . . . . . . .53pheasant and wild rice . . . . . . . . . . . . . . . . .50pheasant in cream sauce . . . . . . . . . . . . . . .40pheasant in mustard sauce . . . . . . . . . . . . .56pheasant potpie . . . . . . . . . . . . . . . . . . . . . .46pheasant stir-fry . . . . . . . . . . . . . . . . . . . . . .48pheasant with cranberry sauce . . . . . . . . . .54

pikeinstead of frying fish . . . . . . . . . . . . . . . . . .103new england fish bake . . . . . . . . . . . . . . . . .86

pork (also see bacon; ham; sausage)breakfast patties . . . . . . . . . . . . . . . . . . . . .137christmas meat pie . . . . . . . . . . . . . . . . . . . .22spiedis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20zesty breakfast burritos . . . . . . . . . . . . . . .141

potatoesbacon-potato burritos . . . . . . . . . . . . . . . . .128bacon potato omelet . . . . . . . . . . . . . . . . . .118breakfast mess . . . . . . . . . . . . . . . . . . . . . .120breakfast pizza skillet . . . . . . . . . . . . . . . . .133breakfast scramble . . . . . . . . . . . . . . . . . . .134cabin hash . . . . . . . . . . . . . . . . . . . . . . . . . .130cajun corned beef hash . . . . . . . . . . . . . . .119camper’s breakfast hash . . . . . . . . . . . . . .125cheddar hash brown omelet . . . . . . . . . . .122chicken and egg hash . . . . . . . . . . . . . . . . .123christmas meat pie . . . . . . . . . . . . . . . . . . . .22country brunch skillet . . . . . . . . . . . . . . . .136country-style scrambled eggs . . . . . . . . . .137deep-dish hunter’s pie . . . . . . . . . . . . . . . . .34farmer’s breakfast . . . . . . . . . . . . . . . . . . . .130farmer’s country breakfast . . . . . . . . . . . . .118german farmer’s breakfast . . . . . . . . . . . . .135hash ’n’ eggs . . . . . . . . . . . . . . . . . . . . . . . .139hash brown omelet . . . . . . . . . . . . . . . . . . .126morning mix-up . . . . . . . . . . . . . . . . . . . . . .132o’brien kielbasa skillet . . . . . . . . . . . . . . . .122one-pan breakfast . . . . . . . . . . . . . . . . . . . .116potato ham skillet . . . . . . . . . . . . . . . . . . . .135sausage potato skillet . . . . . . . . . . . . . . . .134southwest skillet dish . . . . . . . . . . . . . . . .145steak hash . . . . . . . . . . . . . . . . . . . . . . . . . .124sunrise skillet . . . . . . . . . . . . . . . . . . . . . . .127

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sandwiches (continued)weeknight catfish wraps . . . . . . . . . . . . . . .74meatlesstoasty egg sandwiches . . . . . . . . . . . . . . .131porkbacon-potato burritos . . . . . . . . . . . . . . . . .128breakfast pitas . . . . . . . . . . . . . . . . . . . . . .136egg and sausage pockets . . . . . . . . . . . . . .141hurry-up hoosier sandwiches . . . . . . . . . .126sausage egg subs . . . . . . . . . . . . . . . . . . . .121zesty breakfast burritos . . . . . . . . . . . . . . .141venisonbaked venison burgers . . . . . . . . . . . . . . . . .25italian venison sandwiches . . . . . . . . . . . . . .6shredded venison sandwiches . . . . . . . . . . .9spiedis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20venison on caraway rolls . . . . . . . . . . . . . . .34venison stromboli . . . . . . . . . . . . . . . . . . . . .28venison tenderloin sandwiches . . . . . . . . . .13

sausagebreakfastbreakfast pizza skillet . . . . . . . . . . . . . . . . .133breakfast sausage fried rice . . . . . . . . . . . .120camper’s breakfast hash . . . . . . . . . . . . . .125egg and sausage pockets . . . . . . . . . . . . . .141farmer’s country breakfast . . . . . . . . . . . . .118o’brien kielbasa skillet . . . . . . . . . . . . . . . .122one-pan breakfast . . . . . . . . . . . . . . . . . . . .116quick sausage gravy . . . . . . . . . . . . . . . . . .127sausage egg subs . . . . . . . . . . . . . . . . . . . .121sausage potato skillet . . . . . . . . . . . . . . . .134smoked sausage scramble . . . . . . . . . . . . .131spicy maple sausages . . . . . . . . . . . . . . . . .133main dishspecial venison meatballs . . . . . . . . . . . . . .24soupsrabbit gumbo . . . . . . . . . . . . . . . . . . . . . . . . .38venison chili con carne . . . . . . . . . . . . . . . . .17

shrimpcalendula paella . . . . . . . . . . . . . . . . . . . . .177catfish with shrimp salsa . . . . . . . . . . . . . . .71seafood-stuffed rainbow trout . . . . . . . . . . .80southern seafood gumbo . . . . . . . . . . . . . . .80

slow cooker recipesgoosehearty goose soup . . . . . . . . . . . . . . . . . . . .41slow-cooked goose . . . . . . . . . . . . . . . . . . . .47venisonitalian venison sandwiches . . . . . . . . . . . . . .6shredded venison sandwiches . . . . . . . . . . .9special venison meatballs . . . . . . . . . . . . . .24tangy venison stroganoff . . . . . . . . . . . . . . .29

soups & chilifishcatfish soup . . . . . . . . . . . . . . . . . . . . . . . . . .82panfish chowder . . . . . . . . . . . . . . . . . . . . . .63salmon chowder . . . . . . . . . . . . . . . . . . . . .105southern seafood gumbo . . . . . . . . . . . . . . .80trout chowder . . . . . . . . . . . . . . . . . . . . . . . .86

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game birdshearty goose soup . . . . . . . . . . . . . . . . . . . .41wild duck gumbo . . . . . . . . . . . . . . . . . . . . .49rabbitrabbit gumbo . . . . . . . . . . . . . . . . . . . . . . . . .38venison, elk & moosebachelor chili . . . . . . . . . . . . . . . . . . . . . . . . . .8elk meat chili . . . . . . . . . . . . . . . . . . . . . . . . . .7mountain man soup . . . . . . . . . . . . . . . . . . . .8venison chili . . . . . . . . . . . . . . . . . . . . . . . . .16venison chili con carne . . . . . . . . . . . . . . . . .17venison vegetable soup . . . . . . . . . . . . . . . .12wild west chili . . . . . . . . . . . . . . . . . . . . . . . .26wild ingredientschilled sorrel soup . . . . . . . . . . . . . . . . . . . .176dandelion soup . . . . . . . . . . . . . . . . . . . . . .176morel mushroom soup . . . . . . . . . . . . . . . .180

spinachspinach catfish skillet . . . . . . . . . . . . . . . . . .93spinach venison lasagna . . . . . . . . . . . . . . .33

stovetop entreesbeefbreakfast scramble . . . . . . . . . . . . . . . . . . .134cajun corned beef hash . . . . . . . . . . . . . . .119corned beef omelet . . . . . . . . . . . . . . . . . . .137hash ’n’ eggs . . . . . . . . . . . . . . . . . . . . . . . .139steak hash . . . . . . . . . . . . . . . . . . . . . . . . . .124sunrise skillet . . . . . . . . . . . . . . . . . . . . . . .127chicken & turkeybreakfast sausage patties . . . . . . . . . . . . .138calendula paella . . . . . . . . . . . . . . . . . . . . .177chicken and egg hash . . . . . . . . . . . . . . . . .123fishbaked parmesan perch . . . . . . . . . . . . . . . . .65calendula paella . . . . . . . . . . . . . . . . . . . . .177catfish jambalaya . . . . . . . . . . . . . . . . . . . .106catfish with lemon-butter sauce . . . . . . . . .92catfish with parsley sauce . . . . . . . . . . . . . .76catfish with pecan butter . . . . . . . . . . . . . . .69catfish with savory strawberry sauce . . . . .94catfish with shrimp salsa . . . . . . . . . . . . . . .71catfish with spiced fruit salsa . . . . . . . . . .106coconut-crusted perch . . . . . . . . . . . . . . . . .96cornmeal catfish fillets . . . . . . . . . . . . . . . .111cracker-coated fried perch . . . . . . . . . . . . . .64crunchy-coated walleye . . . . . . . . . . . . . . . .94fisherman’s crispy coating . . . . . . . . . . . . .101fisherman’s specialty . . . . . . . . . . . . . . . . . .68golden catfish fillets . . . . . . . . . . . . . . . . . . .75honey-fried walleye . . . . . . . . . . . . . . . . . . .71honey walleye . . . . . . . . . . . . . . . . . . . . . . .100lemon-batter fish . . . . . . . . . . . . . . . . . . . . .67lemon dill walleye . . . . . . . . . . . . . . . . . . . . .73pan-fried trout . . . . . . . . . . . . . . . . . . . . . . . .60parmesan salmon fillets . . . . . . . . . . . . . . . .98perch fillets . . . . . . . . . . . . . . . . . . . . . . . . . .61perch with cucumber relish . . . . . . . . . . . .110poached perch with broccoli . . . . . . . . . . .110salmon scramble . . . . . . . . . . . . . . . . . . . . .143savory cajun-style catfish . . . . . . . . . . . . . .68sesame dill fish . . . . . . . . . . . . . . . . . . . . . . .84simple pan-fried trout . . . . . . . . . . . . . . . . . .62

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rabbitbraised rabbit . . . . . . . . . . . . . . . . . . . . . . . .44hasenpfeffer . . . . . . . . . . . . . . . . . . . . . . . . .40rabbit breakfast sausage . . . . . . . . . . . . . . .56rabbit fricassee . . . . . . . . . . . . . . . . . . . . . . .42rabbit with tarragon sauce . . . . . . . . . . . . .47venison, elk & moosebacon-wrapped venison . . . . . . . . . . . . . . . .11country-fried venison . . . . . . . . . . . . . . . . . .12country-style pot roast . . . . . . . . . . . . . . . . .14hearty hunter’s stew . . . . . . . . . . . . . . . . . .31herbed venison stew . . . . . . . . . . . . . . . . . .15moose meatballs . . . . . . . . . . . . . . . . . . . . . .14venison cabbage rolls . . . . . . . . . . . . . . . . . .18venison dumpling stew . . . . . . . . . . . . . . . .19venison fajitas . . . . . . . . . . . . . . . . . . . . . . . .11venison pot roast . . . . . . . . . . . . . . . . . . . . .23venison pot roast with spaetzle . . . . . . . . .29venison vegetable stew . . . . . . . . . . . . . . . .22wild rice venison stew . . . . . . . . . . . . . . . . .26

tomatoesbachelor chili . . . . . . . . . . . . . . . . . . . . . . . . . .8elk meat chili . . . . . . . . . . . . . . . . . . . . . . . . . .7elk parmesan . . . . . . . . . . . . . . . . . . . . . . . . .30feta tomato-basil fish . . . . . . . . . . . . . . . . . .61fish fillets italiano . . . . . . . . . . . . . . . . . . . . .93italian catfish fillets . . . . . . . . . . . . . . . . . .103italian-style duck . . . . . . . . . . . . . . . . . . . . .44italian-style walleye . . . . . . . . . . . . . . . . . .101moose steak . . . . . . . . . . . . . . . . . . . . . . . . .24spicy catfish with tomatoes . . . . . . . . . . . . .81swiss elk steak . . . . . . . . . . . . . . . . . . . . . . .16venison chili con carne . . . . . . . . . . . . . . . . .17venison parmigiana . . . . . . . . . . . . . . . . . . .20wild west chili . . . . . . . . . . . . . . . . . . . . . . . .26

troutmain dishesbaked fish . . . . . . . . . . . . . . . . . . . . . . . . . . .68baked trout fillets . . . . . . . . . . . . . . . . . . . . .69barbecued trout . . . . . . . . . . . . . . . . . . . . . .77broiled fish . . . . . . . . . . . . . . . . . . . . . . . . . .101campfire trout dinner . . . . . . . . . . . . . . . . . .67honey-mustard grilled trout . . . . . . . . . . . . .72mountain trout with butter sauce . . . . . . . .60new england fish bake . . . . . . . . . . . . . . . . .86pan-fried trout . . . . . . . . . . . . . . . . . . . . . . . .60seafood-stuffed rainbow trout . . . . . . . . . . .80simple pan-fried trout . . . . . . . . . . . . . . . . . .62stuffed mountain trout . . . . . . . . . . . . . . . . .79stuffed trout . . . . . . . . . . . . . . . . . . . . . . . . .83trout amandine . . . . . . . . . . . . . . . . . . . . . . .76trout baked in cream . . . . . . . . . . . . . . . . . .85trout meuniere . . . . . . . . . . . . . . . . . . . . . . .82trout-stuffed red potatoes . . . . . . . . . . . . .108trout with mushrooms . . . . . . . . . . . . . . . . .84vegetable trout bake . . . . . . . . . . . . . . . . . .75souptrout chowder . . . . . . . . . . . . . . . . . . . . . . . .86

vegetablesbaked walleye with vegetables . . . . . . . . . .87grilled venison and vegetables . . . . . . . . . .10

skillet-grilled catfish . . . . . . . . . . . . . . . . . .108southern pecan catfish . . . . . . . . . . . . . . . .109southwestern fried perch . . . . . . . . . . . . . . .79spicy catfish with tomatoes . . . . . . . . . . . . .81spinach catfish skillet . . . . . . . . . . . . . . . . . .93tangy lemon catfish . . . . . . . . . . . . . . . . . . .89trout amandine . . . . . . . . . . . . . . . . . . . . . . .76trout meuniere . . . . . . . . . . . . . . . . . . . . . . .82trout-stuffed red potatoes . . . . . . . . . . . . .108trout with mushrooms . . . . . . . . . . . . . . . . .84game birdscreamed grouse on toast . . . . . . . . . . . . . . .44pheasant in mustard sauce . . . . . . . . . . . . .56pheasant stir-fry . . . . . . . . . . . . . . . . . . . . . .48quail with creamy mushroom sauce . . . . . .50quail with mushroom sauce . . . . . . . . . . . . .48quail with rice . . . . . . . . . . . . . . . . . . . . . . . .55meatlesscurried scrambled egg . . . . . . . . . . . . . . . .140daddy’s omelet . . . . . . . . . . . . . . . . . . . . . .122dilly scrambled eggs . . . . . . . . . . . . . . . . . .124french-toasted muffins . . . . . . . . . . . . . . . .119mushroom omelet . . . . . . . . . . . . . . . . . . . .142swiss cheese potato pancakes . . . . . . . . .128toad in the hole . . . . . . . . . . . . . . . . . . . . . .132vegetable frittata . . . . . . . . . . . . . . . . . . . .145vegetable scrambled eggs . . . . . . . . . . . . .140porkbacon ’n’ egg tacos . . . . . . . . . . . . . . . . . . .131bacon potato omelet . . . . . . . . . . . . . . . . . .118breakfast mess . . . . . . . . . . . . . . . . . . . . . .120breakfast patties . . . . . . . . . . . . . . . . . . . . .137breakfast pizza skillet . . . . . . . . . . . . . . . . .133breakfast sausage fried rice . . . . . . . . . . . .120cabin hash . . . . . . . . . . . . . . . . . . . . . . . . . .130camper’s breakfast hash . . . . . . . . . . . . . .125cheddar hash brown omelet . . . . . . . . . . .122corny eggs . . . . . . . . . . . . . . . . . . . . . . . . . .138corny scrambled eggs . . . . . . . . . . . . . . . .116country brunch skillet . . . . . . . . . . . . . . . .136country-style scrambled eggs . . . . . . . . . .137denver omelet scramble . . . . . . . . . . . . . . .125farmer’s breakfast . . . . . . . . . . . . . . . . . . . .130farmer’s country breakfast . . . . . . . . . . . . .118farmhouse omelets . . . . . . . . . . . . . . . . . . .129fast and flavorful eggs . . . . . . . . . . . . . . . .144fiesta scrambled eggs . . . . . . . . . . . . . . . .144german farmer’s breakfast . . . . . . . . . . . . .135ham and cheese frittata . . . . . . . . . . . . . . .120ham ’n’ egg skillet . . . . . . . . . . . . . . . . . . .128hash brown omelet . . . . . . . . . . . . . . . . . . .126hearty scrambled eggs . . . . . . . . . . . . . . . .139morning mix-up . . . . . . . . . . . . . . . . . . . . . .132o’brien kielbasa skillet . . . . . . . . . . . . . . . .122one-pan breakfast . . . . . . . . . . . . . . . . . . . .116potato ham skillet . . . . . . . . . . . . . . . . . . . .135quick sausage gravy . . . . . . . . . . . . . . . . . .127sausage potato skillet . . . . . . . . . . . . . . . .134smoked sausage scramble . . . . . . . . . . . . .131south-of-the-border scrambled eggs . . . . .117southern breakfast skillet . . . . . . . . . . . . .117southwest skillet dish . . . . . . . . . . . . . . . .145tater surprise . . . . . . . . . . . . . . . . . . . . . . . .145tex-mex ham ’n’ eggs . . . . . . . . . . . . . . . . .138wake-up breakfast omelet . . . . . . . . . . . . .140

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taste of home192

Ivegetables (continued)

hearty goose soup . . . . . . . . . . . . . . . . . . . .41hearty hunter’s stew . . . . . . . . . . . . . . . . . .31herbed venison stew . . . . . . . . . . . . . . . . . .15mountain man soup . . . . . . . . . . . . . . . . . . . .8pheasant potpie . . . . . . . . . . . . . . . . . . . . . .46vegetable frittata . . . . . . . . . . . . . . . . . . . .145vegetable scrambled eggs . . . . . . . . . . . . .140vegetable trout bake . . . . . . . . . . . . . . . . . .75veggie-topped fillets . . . . . . . . . . . . . . . . . . .74venison dumpling stew . . . . . . . . . . . . . . . .19venison pot roast . . . . . . . . . . . . . . . . . . . . .23venison vegetable soup . . . . . . . . . . . . . . . .12venison vegetable stew . . . . . . . . . . . . . . . .22wild rice venison stew . . . . . . . . . . . . . . . . .26

venisonappetizervenison cheese dip . . . . . . . . . . . . . . . . . . . .32main dishesbacon-wrapped venison . . . . . . . . . . . . . . . .11christmas meat pie . . . . . . . . . . . . . . . . . . . .22country-fried venison . . . . . . . . . . . . . . . . . .12country-style pot roast . . . . . . . . . . . . . . . . .14deep-dish hunter’s pie . . . . . . . . . . . . . . . . .34grilled venison and vegetables . . . . . . . . . .10hearty hunter’s stew . . . . . . . . . . . . . . . . . .31herbed venison stew . . . . . . . . . . . . . . . . . .15marinated venison steaks . . . . . . . . . . . . . . .7pasta pizza venison bake . . . . . . . . . . . . . . .25special venison meatballs . . . . . . . . . . . . . .24spinach venison lasagna . . . . . . . . . . . . . . .33stuffing-topped venison chops . . . . . . . . . .32tangy venison stroganoff . . . . . . . . . . . . . . .29venison and beans . . . . . . . . . . . . . . . . . . . .18venison cabbage rolls . . . . . . . . . . . . . . . . . .18venison cordon bleu . . . . . . . . . . . . . . . . . . .17venison dumpling stew . . . . . . . . . . . . . . . .19venison fajitas . . . . . . . . . . . . . . . . . . . . . . . .11venison meat loaf . . . . . . . . . . . . . . . . . . . . .26venison meatballs . . . . . . . . . . . . . . . . . . . . .21venison parmigiana . . . . . . . . . . . . . . . . . . .20venison pot roast . . . . . . . . . . . . . . . . . . . . .23venison pot roast with spaetzle . . . . . . . . .29venison roast . . . . . . . . . . . . . . . . . . . . . . . . .27venison taco pie . . . . . . . . . . . . . . . . . . . . . .15venison tenderloins . . . . . . . . . . . . . . . . . . .21venison vegetable stew . . . . . . . . . . . . . . . .22wild rice venison stew . . . . . . . . . . . . . . . . .26sandwichesbaked venison burgers . . . . . . . . . . . . . . . . .25italian venison sandwiches . . . . . . . . . . . . . .6shredded venison sandwiches . . . . . . . . . . .9spiedis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20venison on caraway rolls . . . . . . . . . . . . . . .34venison stromboli . . . . . . . . . . . . . . . . . . . . .28venison tenderloin sandwiches . . . . . . . . . .13

soups & chilibachelor chili . . . . . . . . . . . . . . . . . . . . . . . . . .8mountain man soup . . . . . . . . . . . . . . . . . . . .8venison chili . . . . . . . . . . . . . . . . . . . . . . . . .16venison chili con carne . . . . . . . . . . . . . . . . .17venison vegetable soup . . . . . . . . . . . . . . . .12wild west chili . . . . . . . . . . . . . . . . . . . . . . . .26

walleyemain dishesbacon honey walleye . . . . . . . . . . . . . . . . . .70baked walleye . . . . . . . . . . . . . . . . . . . . . . . .76baked walleye with vegetables . . . . . . . . . .87crunchy-coated walleye . . . . . . . . . . . . . . . .94feta tomato-basil fish . . . . . . . . . . . . . . . . . .61fisherman’s crispy coating . . . . . . . . . . . . .101honey-fried walleye . . . . . . . . . . . . . . . . . . .71honey walleye . . . . . . . . . . . . . . . . . . . . . . .100instead of frying fish . . . . . . . . . . . . . . . . . .103italian-style walleye . . . . . . . . . . . . . . . . . .101lemon-batter fish . . . . . . . . . . . . . . . . . . . . .67lemon dill walleye . . . . . . . . . . . . . . . . . . . . .73salsa fish . . . . . . . . . . . . . . . . . . . . . . . . . . .111stuffed walleye . . . . . . . . . . . . . . . . . . . . . . .81veggie-topped fillets . . . . . . . . . . . . . . . . . . .74walleye delight . . . . . . . . . . . . . . . . . . . . . . .73walleye veracruz . . . . . . . . . . . . . . . . . . . . . .83sandwicheshearty walleye sandwiches . . . . . . . . . . . .100

wild ingredientsberry tarts . . . . . . . . . . . . . . . . . . . . . . . . . .172black walnut brownies . . . . . . . . . . . . . . . .172black walnut cookies . . . . . . . . . . . . . . . . .173borage party spread . . . . . . . . . . . . . . . . . .174buttery black walnut brittle candy . . . . . .173calendula paella . . . . . . . . . . . . . . . . . . . . .177candied violets . . . . . . . . . . . . . . . . . . . . . .174chilled sorrel soup . . . . . . . . . . . . . . . . . . . .176dandelion soup . . . . . . . . . . . . . . . . . . . . . .176elderberry blossom tea . . . . . . . . . . . . . . . .176flower garden salad . . . . . . . . . . . . . . . . . .178fried cactus strips . . . . . . . . . . . . . . . . . . . .175huckleberry cheese pie . . . . . . . . . . . . . . .178lamb’s-quarter quiche . . . . . . . . . . . . . . . .179morel mushroom soup . . . . . . . . . . . . . . . .180mulled grape cider . . . . . . . . . . . . . . . . . . .179persimmon rice pudding . . . . . . . . . . . . . .180pine nut divinity . . . . . . . . . . . . . . . . . . . . .181wild asparagus salad . . . . . . . . . . . . . . . . .180

wild turkeygrilled wild turkey breast . . . . . . . . . . . . . . .39roasted wild turkey . . . . . . . . . . . . . . . . . . .52wild turkey bake . . . . . . . . . . . . . . . . . . . . . .57

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Announcing...

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With over 4 million readers,Taste of Home is without adoubt the most trusted foodmagazine in the world! That’swhy it’s only natural that wepublish an everything-you-needreference book like The Taste of Home Cookbook. Believe me,

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PAGE 31

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Display until December 4, 2006

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