Debbie, your link didn't work. A hint, if I may - when you are on the web page, just right click on the address bar, click COPY, then come here (or wherever you want to send the link to), open your Reply box (or e-mail) and press the Shift key and Insert. That will post the link. I have not been able to post links from my desktop or files.

Here's the recipe:
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=37092

Gerda

you most certainly may give me a tip, I am completely incompetent on the computer, and I apologize, perhaps i will be able to properly do that now..THANKS!!!

well nola, better late than never - here's my deer stroganoff recipe. now don't get jealous, but i am enjoying some right now! oh it is SOOOOOOOO good!!!!!

EASY DEER STROGANOFF
4 to 6 venison steaks
1/4 cup wine or water (i use water - no clue what kind of wine to use but would try if someone would tell me )
1 can cream of mushroom soup
1 can cream of celery soup (actually i just use 2 cans of the mushroom soup)
1 package dry onion soup
1 can mushrooms (i use the BIG can LOL)
1 small carton sour cream
Noodles or Rice

cut venison steaks into strips and put in crockpot.
add wine (or water), soups and mushrooms. cook on high for 6 to 8 hours. add sour cream just before serving.
serve over cooked noodles or rice.

can't get much easier than that!

Cindy,

Try a nice Reisling or even a Liebramilch. Our favorite brand that is inexpensive is Johan Klauss. If you can find a Reisling that is a year or two old, it should have aged nicely and will have deviloped a nutty flavor that really complements your venison.

DH looks for them to be on sale at one of the big mega stores, buys several and puts them on the shelf in the unheated pantry in the basement. It is not a root celler, just a section of the basement that we walled off. Because there are no heat ducts it stays nice and cool.

You can use this year's vintage, but the flavors won't be nearly as developed. Never, never use cooking wine in a recipe. It has salt in it, to keep the kitchen help from drinking it, really. My mantra is never use any thing to cook with that you wouldn't drink on it's own.

I've never served stroganoff over, or even thought to, rice. My family insists on parsleyed noodles. Once the noodles are cooked and drained, toss them back into the pan witha bit of butter and some freah minced parsley.

Moved Reply:

Here is a Christmas memory that is nearly 50 years old. I was the only Margaret in my Kindergarten, 1st, and 2nd grade classes. By some strange quirk of fate, my teachers were all named Margaret, too. Weird, huh? In fact, my first grade teacher was a woman of some note ( http://en.wikipedia.org/wiki/Margaret_Hillert ). Is it any wonder that I got the dubious honor of having my mother choosen to be room mother four years in a row. (Even Miss Marion Weatherby, a genteel lady of advanced years who taught 3rd grade, knew a good thing when she saw it! LOL)

Once, when a doll from the Kindergarten class was in desperate need of a fashion make-over, instead of calling Queer Eye for the Straight Guy my mother took the doll, re-curled her hair, touched up her make-up, and made her a lovely little baby blue gingham dress. Of course, she also made me a dress to match and made me wear it the day I carried the doll back to school. We won't go any further with that memory just now! LOL

Now I went to school back in the olden days before all the nut jobs were born and it was safe to send homemade treats to school. My mother always made the most yummy and beautiful decorated Christmas cookies. She used a rolled sugar cookie recipe that has been in our family for 8 generations. My sister, who was already an adult, gave her recipes for two more rolled doughs- a chocolate, and a molasses (gingerbread). My mother cut out Santa's reindeer from the molasses and the chocolate doughs. Some of the angels were cut from them as well. Others were cut from the sugar cookie dough so that some of the angels had white faces, some had brown faces, and some had black faces. We did not live in an integrated neighborhood so this was quite daring, but she was nothing if not ahead of her time.

Of course, there were the typical bells, presents, Christmas trees, candy-canes; all cut from her grandmother's grandmother's recipe.

After they were baked and cooled they would be decorated. Using natural bristle artist brushes, she would "paint" them with slightly whipped egg white (this was in the day before mega-chicken farms- no danger of samonella). While the cookie was still wet, she would sprinkle colored sugar over them just as one might sprinkle glitter over glue. Each cookie would be handled as many times as it had colors so this was an involved project.

I do not have my sister's recipes, although I was given many of her notebooks where she collected recipes. I am hoping to get through them one of these days. I can share the sugar cookie recipe.

Lucy MacKay Bresee's Nova Scotia Cookies
(we are not sure why she referred to them as Nova Scotia Cookies- she lived in Upper Ontario. My mother even wrote to a museum in Halifax. It was not similair to any recipe they had from the same period.)

Cream together:
1 1/2 C sugar
1/2 C butter
Blend in:
3 well-beaten eggs
pinch of soda
1 t vanilla flavoring
1 t coconut flavoring
flour to make a soft dough (about 4 C- this amount will vary depending on your flour and the humidity- it may become necessary to mix in last bit of flour by hand, depending on power of your mixer- most stand mixers can handle it, not so with hand mixers)

Roll thin on lightly floured board, Cut with cookie cutters. Bake on parchment paper lined trays in a hot oven (about 400) about 8-10 minutes or until lightly browned. Cool on racks and decorate as desired.

The original hand-written recipe stated they would last a year (important because sugar was not readily available) if well-hidden.

My mother always had to make more dough than she needed because my brothers and I would sneak the raw dough! LOL

Moved Reply:

These are soooooooo good!!
http://www.nanaimo.ca/visitors/index_inside.asp?id=189
http://www.joyofbaking.com/NanaimoBars.html

A traditional Canadian bar! Yummy!!!

Enjoy!

Moved Reply:

Oh, I have to stop looking!!
http://www.cdkitchen.com/recipes/cat/185/0.shtml

Moved Reply:

i am making these cookies to take to the explorer's bible study lunch tomorrow. the recipe is from the Dec/Jan '06 issue of Taste of Home. it is much like the chocolate crinkle cookie recipe but way easier!

Fudgy Mint Cookies (the mints are optional!)
1 pkg. (18.25 oz.) devil's food cake mix
1/2 c butter (1 stick), softened
1 tablespoon water
2 eggs
confectioner's sugar
2 5-oz. packages chocolate-covered thin mints (optional)

in a large mixing bowl, combine the cake mix, softened butter & water. Add eggs & mix well. (at this point, i chill the dough but the recipe doesn't say to - it just seems to make it easier for the next step ) shape in 1" balls. roll in confectioner's sugar. place 2" apart on ungreased baking sheets.
bake at 375 for 8-10 minutes or until set. immediately press a mint into the center of each cookie. cool for 2 minutes before removing to wire racks to cool completely. Yield: about 3 dozen cookies.

ok - time to get back into the kitchen . . .

Moved Reply:

A cake mix turned into cookies, interesting!

They sound yummy, I love chocolate and mint together. Thanks Cindy!

Dorian

Moved Reply:

thanks dorian!! just be warned, this dough is quite sticky when rolling the balls and for some reason was stickier than usual last night . . . AND one pan did not "set" very well, so the cookies did not turn out very well - guess last night was not a good night for me to be baking!! LOL anyway, if anyone knows any tricks to handling this sticky dough (other than chilling the dough), i sure would love to know them!!