Recipe: Onion Roasted Potatoes

I just tried this recipe yesterday. It is sooooo easy and really good. My son who does not like potatoes ate them!

1 envelope onion soup mix
4 med potatoes (cut into large chunks)
1/3 cup olive oil

Pre-heat oven to 425 degrees. In a 13X9 inch baking or roasting pan, combine all ingredients. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

(I used 6 or so big red potatoes. I cut them into small chunks so they would cook faster, it only took about 20 minutes)

Venison - Mock Chicken Fried Steak

For those of you that eat venison, here is a recipe that I tried yesterday. I thought it turned out very good. It is from this website: http://www.backwoodsbound.com/zdeer.html

Venison - Mock Chicken Fried Steak

1 1/2 lbs lean ground venison, crumbled
1 1/2 cups butter-flavored cracker crumbs
1/3 cup finely chopped onion
1 egg, beaten
1/4 cup milk
3/4 tsp seasoned salt
3 tbs vegetable oil, divided
In large mixing bowl, combine venison, onion, and salt.
Shape mixture into six 1/2 inch-thick patties.
Place crumbs in shallow dish. In second dish, combine egg and milk.
Dip patties first in egg mixture, then dredge in crumbs to coat.
Heat 1 1/2 Tbs oil in 12 inch skillet over medium heat.
Cook 3 patties for 4 to 6 minutes, or until browned and meat is no longer pink inside turning patties over once.
Remove patties from skillet. Set aside and keep warm.
Repeat with remaining patties and oil.
Enjoy with fried or mashed potatoes, gravy and your favorite side dishes!

Mini Taco Pizza

This is what we had for lunch today...yum!

Mini Taco Pizzas
Fry bread (recipe below)
1 can refried beans
1/2 lb ground beef
3-4 Tbl water
lettuce
cheese
sour cream

Make the fry bread recipe below (I got 7 out of one recipe). If you want to save time you can buy flat bread.
Cook ground beef, drain. Stir in refried beans and water. You want just enough water to make the meat and bean mixture spreadable.
Spread mixture on fry bread. Add cheese, lettuce, sour cream and any other toppings you would like (onions, olives, etc.).
Enjoy!


Fry Bread:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon shortening
1 cup boiling water
2 cups vegetable oil for frying

Make the Fry Bread: Combine dry ingredients. Add shortening and rub into flour mixture with hands or use a pastry cutter, cut in until well broken up and
combined. Pour boiling water into the flour mixture all at once, mixing with fork until mixture forms a ball. If the mixture is too dry, add very hot tap
water 1 tablespoon at a time. If it's too wet, add a little flour at a time and knead in. As soon as a ball is formed, cover with plastic wrap and allow
to rest at room temperature for at least 45 minutes. Pull off pieces of dough the size of a lime and sprinkle with flour. On a floured board with floured
hands and a rolling pin, flatten out the dough into a 5 or 6 inch circle. Poke a small hole in the center with a finger or chop stick or something at
allow bread to fry evenly. Add disc to the hot oil (about 375°F) and fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat with each
remaining ball of dough.

Daily Recipe

Ginger Glazed Chicken Breasts

1 lb boneless chicken breasts
3 T butter or margarine, divided
2 T brown sugar
1/8 tsp ground ginger
1 pkg (14 oz.) frozen baby carrots, partially thawed
½ c chicken broth
salt and pepper to taste

Season chicken with salt and pepper. In large nonstick skillet, melt 1 T butter over medium-high heat and cook chicken. Remove to serving platter; keep warm.

Over medium heat, melt 2 T butter, brown sugar and ginger, stirring frequently until sugar is dissolved. Add carrots and broth; bring to a boil. Reduce heat and simmer stirring frequently, 5 minutes, until sauce thickens slightly and carrots are heated through. To serve, spoon sauce and carrots over chicken.