Recipes Used On the Radio Program
Do you have a Favorite Recipe? Send it to Cyndi

If you have an original recipe that you use to cook wild game, fish, fowl or wild plants that you have harvested and would like to send it to God's Great Outdoors, mail it to 8193 Emerick Rd., West Milton, OH 45383 and we might use it on a future program.

Please be sure that anything you send us is an original recipe,
developed or customized by you.

Marinate meat, if desired, for 2-4 hours. In food processor, process all veggies except the kidney beans to medium fine. In a small separate bowl add your chopped tomatoes to the tomato sauce with the chili powder and let stand. Drain the meat if you have marinated it and discard the marinade.

To process the chili, saute 1/3 of the veggies and 1/3 of the tomato mixture in a hot pan with the salad oil and simmer for 10 minutes. After 10 minutes place the mixture plus remaining tomatoes and veggies into a 6-8 quart soup pot.

Simmer for 2 hours stirring often to prevent the mixture from sticking. Dried kidney beans can be substituted for the canned beans, however, cooking time will increase by at least one hour.

Add the beans after the mixture has simmered for two hours and heat through. Janis says that if you like your chili a little hot you can use red pepper flakes, but be sure to use them sparingly.

In a Dutch oven, thoroughly brown venison in olive oil, turning often. Add 2 cups of hot water and next nine ingredients.

Cover and simmer for 1 1/2 hours, stirring occasionally to keep mixture from sticking. Remove bay leaves. Add vegetables.

Cover and cook for 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup of cold water into flour and stir mixture slowly into hot stew.

Cook and stir until bubbly. Cook for five minutes longer. Makes 6-8 servings. I like to serve my stew with homemade baking powder biscuits.

Sprinkle venison strips with paprika and set aside while preparing other ingredients.

Cook steak and garlic in butter in a large skillet or wok until meat is brown.

Add onions and peppers and broth.

Cover and simmer for 15 minutes. Blend water and cornstarch and soy sauce. Stir into steak and cook until the mixture thickens.

Serve over beds of rice and season with additional soy sauce as desired. Serves 4.

Finely chop salmon in a food processor. Soften cream cheese and add to the salmon. Add remaining ingredients and mix until blended. Refrigerate for several hours, or overnight, to let flavors mature.

Remove from the refrigerator approximately 1 1/2 hours before serving with crackers.