Tamale Pie

Tamale Pie


In a 5 qt. Dutch oven cook 'til tender:

1 lg. Sweet Yellow Onion- chopped

3 TBS Olive Oil

 

Then add:

1 7 oz. can Diced Green Chiles

1 15 oz. can of Whole Kernel Corn- drained

1 40 oz. can of Chili (with meat and beans)

 

Batter:

In a mixing bowl mix together:

¾ cup All Purpose Flour

½ tsp. Sea Salt

2 ½ tsp. baking powder

2 ½ TBS Evaporated Cane Juice

¾ cup plus 2 ½ TBS Corn Meal

 

Then add to dry ingredients: 

1 cup Milk

1 Lg. Egg (1/4 cup) 

 

Pour batter on top of chili in Dutch oven.

Top with:

2 cups grated Sharp Cheddar Cheese


Put lid on Dutch oven.

Bake in oven for 50 min. at 375 degrees or put 12 coals on bottom and 14 coals on top of Dutch oven that has legs.

Test for doneness (knife inserted should come out clean).


This will feed 5 people as a complete meal.

Try it! It's one of our family favorites.

Toffee Covered Nuts

Toffee Covered Nuts

In a microwave safe bowl put in and melt together in microwave just long enough to melt Butter (20-30 seconds):

1/4 cup Evaporated Cane Juice (or Sugar)

2 Tbsp. Butter

2 Tbsp. Brown Rice Syrup (or Corn Syrup)

1/4 tsp. Sea Salt

Pour Syrup into a medium size mixing bowl and add:

2 cups Walnuts 

2 Tbsp. Sesame Seeds

Mix well to coat.

Pour into a 10"x15" pan line with parchment, and parchment paper lightly oiled.

Bake at 300 F for 10 mins.

Stir, continue to cook another 10-15 mins. Be sure to not over cook.

 

Venison Pot Roast


This is the BEST pot roast I've EVER made.

Hope you like it.


3 LBS Venison Roast

2 Tbsp. Olive Oil

3 Large Carrots-cut into chunks

3 Large Ribs of Celery-cut into chunks

10 Large (whole) New Potatoes (thin red skins) (add the last hour of cooking)

2 large Onions-cut into 1/4's

1 TBS Chopped Garlic

12 tsp. or 12 cubes of Beef Boullion- I used Knorr

Water to cover everything by 1" (about 3 qts)


Heat a 10 qt. Dutch Oven on medium heat. 

Once Dutch Oven is is hot put in the Olive Oil.

Brown roast on all sides.

Add all remaining ingredients EXCEPT the Potatoes.

Cook on medium heat until it comes to a boil, reduce heat to low, put on lid, continue to cook another 2 hours.

Add Potatoes, continue to cook another hour until potatoes are fork tender.


NOTE: Add Potatoes the last hour of cooking, otherwise they turn to mush.

Walnut Crust for Chicken or Fish

Preheat oven to 400 degrees, and line baking sheet with lightly oiled parchment paper.

Mix together in a shallow pan:

3/4 cup Walnuts (Pecans)-chopped fine

3/4 cup Panko Bread Crumbs

1 tsp. Garlic Granules

1/2 tsp. Dried Dill Weed

 

1 lbs. Chicken or Fish cut into 3" strips x 1/2" thick, wrap in napkins

1/2 cup All Purpose Flour in a pan

Mix together in a separate pie pan:

2 Large Eggs

1 Tbsp. Yellow or Spicy Brown Mustard

Roll meat into flour, egg mixture, then Walnut mixture.

Place in a baking dish. Bake 15-20 mins.

Serve with Tzatziki

 

Tzatziki 

Mix together in a medium size bowl until smooth:

4 oz. Cream Cheese

1/2 cup Sour Cream

1-2 Tbsp. Lemon Juice

1/4 tsp. Dried Dill Weed

2 Cloves of Garlic- chopped

HONEY CHEESECAKE

Crust:

1/4 cup All Purpose Flour

1/2  cup Walnuts (chopped) 

1/2 tsp. Ground Cinnamon

1/3 cup Honey ( I use Star Thistle or Alfalfa for the best flavor)

1/3 cup Butter (melted)

Mix together and press into a Springform  pan.

Bake at 375 F 10-15 mins. Check after 12 mins. 'till lightly browned.

Filling:

2    8oz. pkgs. Cream Cheese

1/2 cup Honey

2 Lg. Eggs

2 Lg. Egg Yolks

1 cup Sour Cream

2 tsp. Corn Starch 1 Tbsp. Lemon zest

2 1/2  tsp. Lemon Juice

Blend all ingredients 'til smooth

Pour into baked crust.

Bake at 300 F for 50-55 mins., (check after 45 mins) 'til set and knife inserted in the middle comes out clean.

Cool and refrigerated several hours to get chilled before serving.

Note:

1.  If using a pie pan check after 45 mins. so not to over cook.

2. It also works well with Pecans , or Almonds.