Here is the recipe for venison mincemeat as promised. My mother got the recipe from a 1927 Pictorial Review magazine belonging to my grandmother. The recipe itself come from the Custis family of Virginia and was used by Martha Custis Washington.

3 lb lean venison, simmer until tender, cool, and grind (a beef roast can be substituted if venison is not available)
1 lb beef suet, ground
4 lb apples, chopped
2 lemons, juice and rind, ground
2 oranges, juice and rind, ground
4 lb raisins
2 lb currants
1 lb citron, chopped
2 lb sugar
2 T grated nutmeg (use fresh if available)
1-2 t ground cloves, or to taste
1-2 t ground mace, or to taste
3-4 t ground cinnamon,or to taste
1 T salt
Mix all ingredients together. Heat thoroughly. Add 2 C brandy (optional). Hot pack in sterilized jars, or stone crocks. Crocks would have been sealed with a thick layer of lard if being stored very long and placed in fruit cellars. For short term storage, the brandy would have acted as a preservative. The crock would have been covered with a weighted plate to keep out dust.

Sounds great, Meg! (Especially the 2 cups of Brandy!!!!!!) I know I've got some venison roasts in the freezer. Gosh, I could even put it up the historical way in crocks. Have a few of those, and even have the lard to seal them! Hmmmmmmmm!!!!! Naw, I'll just can it the modern way - or even freezer it.

Thanks for posting this.

Nola

Hoosier Cole Slaw

In large bowl, combine:
1 qt cabbage, shredded
½ pimento or 1 oz canned
½ C diced green pepper
Soak in brine made at following ratio to cover mixture:
2 t salt to 1 C water
Let stand 1 hour, drain. Add :
2 stalks finely diced celery
Set aside. In sauce pan combine:
1C sugar
½ C water
½ C vinegar
1 T mustard seed
Boil 2-3 minutes, cool. Pour over cabbage mixture. Cover and let stand overnight in refrigerator. Will keep several days.

CHICKEN KIEV

*Chicken breasts
*seasoned butter (I just roll little pats of butter in whatever seasonings I like. Usually garlic powder, onion powder and pepper.)
*crushed crackers

Cut chicken breasts in half. Place in plastic baggy and hammer flat, until about 1/4 inch thick. Put a small bit of seasoned butter on chicken and roll up. Roll in crackers. You may have to hold it together with a tooth pick.

Heat up about 1/2 inch of oil in a frying pan and cook chicken till crisp, turn when needed.

Enjoy!

Dorian

Ladies...I just recieved my new Fall Kraft food and family magazine in the mail....listen to this mouth watering chowder recipe
3 C milk
1 can condensed cream of potato soup
2 cups southern style frozen hashbrowns
1 C shredded sharp cheddar
2 slices bacon, crumbled (cooked)
1/4 C of thinly sliced green onions

mix milk and soup in large saucepan, stir in hash browns, bring to boil stirring occasionally. reduce heat, simmer for 10 minutes. (still stirring) ladle in to bowls, and sprinkle with cheese bacon and onions....YUM!!

if you don't get this mag you really should, they always have greta fast and easy redipes. you can get the recipes and sign up to get the mag (free) at the kraft Food and family site.

ENJOY!!!!!!

Debbie, my dsil called last night. She got hers yesterday! Mine probably came today but I didn't go to the Post Office. Tomorrow I'll get it! She said there were some more great sweets in there also. It's our downfall especially when we are together! lol

Betty

Help! Decided this year to grow some pole beans, something new in our garden. Now I am not sure what to do with them. I realize they need to be shelled, but do I dry them, freeze them, can them, or use them fresh? Any ideas?

Any and all of those ways sound good! Guess it depends on what kind of time you have to work them up.

My mom does differently with hers so i guess it is time and what you prefer. I can't shell beans/peas so we usually buy the dried varieties.

The frozen ones aren't half bad they say they are actually fresher than the canned varities anywho.

In my humble opinion, if you can't eat them all fresh, then freeze them. LOL, I can't stand canned peas.

Enjoy, Dorian

y'all, tonight for dinner we are having a casserole that i have not fixed in a while, but one we all like - Pizza Casserole. thought i would share:

PIZZA CASSEROLE
1 lb. rotini macaroni - cooked & drained
1 large jar (or canned) spaghetti sauce
1 lb. lean ground beef, cooked & drained
1 pkg. regular pepperoni slices
2 c shredded mozzarella
mushrooms, onions, and any other various toppings you desire

mix the rotini, sauce & ground beef together - layer 1/2 into a 9x13 baking dish. add a layer of pepperoni, other various toppings and cheese. layer the rest of the rotini mixture over this - then another layer of pepperoni, toppings, cheese. bake at 350 for about 20 min. until the cheese is melted.

we are having creamed corn, salad & garlic bread with the casserole.
delicioso!