DEER JERKY

DEER JERKY

1-1/2 pounds deer steak
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 teaspoon garlic powder
1/3 teaspoon pepper
1 teaspoon onion powder
Red pepper to taste

Slice steak across grain 1/3-inch thick. Blend sauces and seasonings in bowl. Add steak slices. Marinate for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours.

SWEET POTATO PIE

SWEET POTATO PIE

1 stick margarine, (4 ounces)
2 cups sweet potatoes, mashed
2 cups sugar
1 small can evaporated milk
2 pie crusts, unbaked
1 teaspoon vanilla
3 eggs
1-1/2 teaspoons cinnamon

Mix potatoes, sugar and margarine well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350 degrees. Makes 2 pies.

MONKEY BREAD

MONKEY BREAD

3 packages refrigerator buttermilk biscuits
1/2 Cup sugar
2 teaspoon cinnamon
1/2 Cup brown sugar
1 stick butter

Preheat the oven to 350°. Quarter the biscuits and roll each quarter into a ball. Mix the white sugar and cinnamon. Roll each biscuit ball into the mixture. Coat each one well. Place them all into a greased Bundt pan. Boil the brown sugar and butter together until sugar is dissolved. Pour over the biscuit balls. Sprinkle the remaining sugar/cinnamon mixture on top. Bake 30 minutes.

Variation: Use frozen roll dough and cocoa instead of cinnamon.

GLAZED PECANS

GLAZED PECANS

3 cups sugar
8 ounces sour cream
2 teaspoons vanilla extract
5 cups pecan halves

Combine sugar and sour cream in a heavy 2-1/2-quart saucepan. Cook over low
heat, stirring constantly, until mixture reaches the soft ball stage (240
degrees F.). Remove from heat and stir in vanilla. Continue stirring until
mixture begins to cool. Add pecans, mixing well. Place pecans individually
on waxed paper; cool completely. Yield: about 6 cups (about 24 servings).

PECAN PIE

PECAN PIE

3 eggs (beaten)
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
6 Tablespoons butter or margarine (melted and cooled)
1 cup pecan halves
1 (9-inch) unbaked pie shell

In a large bowl, beat eggs, sugar, corn syrup, vanilla and butter. Stir in pecans. Pour into unbaked pie shell. Bake in preheated 350 degree oven 45 to 60 minutes or until knife inserted halfway between outside and center comes out clean. Cool on wire rack.

BEIGNETS

BEIGNETS

1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on taste)

Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.

CAJUN POPCORN

CAJUN POPCORN

3 Cups Fish Fry or Corn Flour
1/4 Cup Dried Parsley
1-1/2 teaspoons Cayenne Pepper
1 Cup Milk
3 pounds Peeled Crawfish Tails
3 Cups Flour
1 Teaspoon Black Pepper
1 Teaspoon Salt
3 Eggs
2 Cups Oil for frying

In a bowl, mix flour, corn flour, parsley, pepper, cayenne, and salt. In another bowl, mix eggs and milk Dip crawfish tails in egg and milk mixture, then drop coated tails in flour mixture. Shake excess off and drop in very hot oil (deep fry). Cook until brown.