Welcome Home Creamed Chipped Beef

1/2 lb Beef,Dried

6 T Unbleached Flour

1/2 c Milk,Dried

1/8 t Pepper

2 c Plus 2 Tb Cold Water

2 T Whole Eggs,Dried

6 T Butter

Shred the dried beef, removing any stringy portions; freshen, if necessary, by covering it with hot water and then draining. Combine the dried milk with the 2 cups of cold water placed in a mixing bowl, beating with a mixer until smooth. Melt the butter in the upper part of a double boiler, over direct heat. Blend in the flour and pepper. Add milk gradually and after the mixture thickens, place over hot water and cook for 15 minutes. Meanwhile, place the dried egg and 2 tb of water in a bowl and allow to stand for 5 minutes before beating with a mixer. Beat until smooth. Remove the sauce from the heat and stir in the egg quickly. Add the dried beef. Serve on noodles or toast.

Venison Goulash

2 T Oil

1 1/2 lb Venison,from neck, flank,

-Shanks, cut into cubes

3 md Onions,very thinly sliced

2 T Paprika

1 t Salt

1 md Green Bell pepper,thinly

Sliced,seeds & pith removed

1/2 c Water

In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles.

Twisters

Biscuit mix

Milk or water

Honey

Follow the direction on the biscuit box using a little less liquid

than called for. Twist the dough around the end of of a green stick.

Hold rotating slowly over hot coals of fire until cooked. Dip into

honey and enjoy. Can also use butter and jam.

Texas Grilled Steak with Texas Sweet Onions

1 sm White onion,chopped

1 sm Purple onion,chopped

1 md Texas 1015 sweet onion

. coarsely,Chopped

3 Green onions,chopped

2 Jalapenos,seeded & chopped

2 T Oil

1/4 c Sugar

2 T Cider vinegar

1 t Worcestershire sauce

1/4 t Salt

1/4 t Black pepper

ds Cloves

4 Beef strip loin (or ribeye) steaks,cut 1-inch thick

Chop onions and jalapenos. Saute in the oil in a large saucepan over medium-low heat for 10 minutes or until tender, stirring occasionally. Stir in the sugar, vinegar, Worcestershire sauce, salt, pepper and cloves. Cook onions 20 minutes over low heat, stirring occasionally. Season steaks with pepper and place on grill over medium coals. Cook 9 to 12 minutes total, turning once. Remove steaks from the grill. To serve, spoon onion mixture over each steak.

Makes 4 .

Sticky Bones

1 c Vinegar

-paprika

1/2 c Honey

1/4 t Black pepper

2 T Worcestershire sauce

1 Clove garlic,minced

1/2 c Ketchup

4 lb Beef ribs

1 t EACH salt,dry mustard,

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper, and garlic. Cover, bring to boil, reduce heat and simmer 15 minutes. In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade. Or grill over medium coals, basting and turning often, until browned, about 20 minutes.

Makes 4-5

Spaghetti Carbonara – Hiking Version

1/4 lb Linguini (or vermicelli)

2 1/2 T Oil

3 Garlic cloves

Salt and pepper

1/2 c bacon pieces,Dried

1 T Flour *

2 T parsley,Dried

1 T Dry Milk *

1/2 c Parmesan,grated, fresh

* You may substitute a fresh raw egg for the flour and dry milk if

you like.

Add the egg to the cooked, drained pasta, along with the bacon mixture, and toss. Then mix in the cheese. Time: 15 to 20 minutes Water: 1 quart Equipment Needed: 1 frying pan, 1 pot Packing the food: Put into three small bags, then package with the trail directions:

1. pasta

2. garlic, bacon, parsley

3. cheese

Carry in general provisions: flour and dry milk or fresh egg, oil, salt

and pepper.

Trail directions:

1. In a cup, mix 1 T dry milk with 1/2 c water. Have the flour handy.

2. Boil a pot of water, cook the pasta 5 minutes or until just done,

drain, and keep warm if possible.

3. Smash garlic cloves under the flat of your knife blade and chop

them. In the frying pan, heat oil and cook the garlic 1 minute over

medium heat. Add the bacon, parsley and 1 T flour. Cook about 2

more minutes. Be careful not to burn. Add the milk and stir.

4. Add the pasta and cheese and toss. Season with salt and pepper.

Sizzlin’ Beef Kabobs

3 T Veg. oil

2 T Soy sauce

1 T Red wine vinegar

1 t California Style Blend Garlic Powder .

3/4 t Hot Shot! Black & Red Pepper Blend

1 lb Sirloin steak,cut into 1″ cubes

Assorted vegetables

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak; toss to coat. Refrigerate 3 or more hours. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

Sioux Berry Stew

1 1/2 lbs chuck beef or venison, trimmed 3 tbs oil 1 medium onion,

sliced 2-3 cups beef broth 1 cup blackberries 1 tbs honey salt to taste

Brown meat. Saute onions and meat, add berries and stock to cover

the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt

to taste and serve.

Short Ribs

3 lb Beef short ribs

1 c Hot water

1/3 c Flour

1 Bay leaf

1 t Salt

2 T Brown sugar,packed

3/4 t Black pepper

1/4 c Vinegar

2 T Vegetable shortening

2 T Soy sauce

1 c Onions,sliced

1 Green pepper,cut into rings

1 cl Garlic,minced or pressed

Flour

Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 , use 1 1/2 cups hot water.

Saskatoon Pemmican

1 c Jerky,beef or venison

1 c Saskatoon berries or,Dried

-dried blueberries

1 c Unroasted sunflower seeds or

-crushed nuts of any kind

2 t Honey

1/4 c Peanut butter

1/2 t Cayenne [optional]

This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today’s health conscious diets. Grind [or pound] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey, peanut butter and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months.