McMaster’s Savory Jerky

McMaster’s Savory Jerky

 

I grew up mostly in Colorado and having the mountains at my back door, so naturally every opportunity I had, when it was hunting season I advantage of the opportunity. The best hunting I have ever experienced in my life was in Montana. I had the great opportunity to go Elk hunting! I grabbed my trusty 30 ot 6 riffle, extra ammo, snacks, supplies, and got in my truck.

 

Then the opportunity presented itself and I dropped my first Elk on my first shot! Then the fun part of having to quarter it out began. I had so much meat that I had to think of ways to consume it and give to friends and family. I came up with this wonderful jerky recipe and wish to share it with everyone. I do realize that some of you may not want to kill Bambi and I understand your reasoning. This jerky recipe can be used for deer, elk, caribou, buffalo, duck, or beef.

 

 

 

 

 

 

 

 

Recipe

 

1 ½ lbs meat, sliced or 2 lbs grated (deer,elk,moose,caribou, buffalo, duck, or beef)

1 tsp liquid smoke

1 ½ tsp garlic powder

1 ½ tsp black peper

1 tsp onion powder

1 tsp mono sodium glutamate

¼ cup soy sauce

¼ cup Worcestershire sauce1 tsp A-1 sauce

 

 

*Mix all together and marinate meat overnight in refregerator.

For sliced meat: Drain on paper towel, pat and layer on trays. Rotate trays every 12 hours.

 

*For ground meat: Mix the above ingredients with your ground meat. Marinate over night. Best to use a Jerky Gun. Extrude meat in strips onto trays.

 

*Drying times may vary depending on your dehydrator and thickness of meat. – Use your own judgment.

 

 

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Reference:

 

 

(http://www.123rf.com/photo_17603292_image-of-big-funny-cartoon-elk.html)

 

 

My Uncles famous Chicken Curry

My Uncles famous Chicken Curry

 

I would like to share a story of how my uncle stumbled on this magnificent recipe! When I was stationed in Bangladesh as a Detachment Commander of the Marines that guarded the American Embassy I loved to eat curry that they served for the local employees. (it was cheaper than the American food) of the USA Embassy. When we moved to Zimbabwe, Africa I found a fast food restaurant that served chicken curry. I came into the restaurant so much that the owner knew me by name. When we got ready to leave to go back to the US the owner gave me the recipe. I added a few things to it. Curry is something you have to get used to. It is a very strong spice. But the more you eat it the more you will like it.

 

 

 

 

 

Recipe:

 

2 Onions, chopped

2 cups fresh mushrooms, sliced

8 cloves garlic, minced

¼ cup olive oil

2-3 lbs chicken meat, cubed (or any kind of meat)

4 cups meat stock

4 tsp curry powder

6 tsp turmeric

4 tsp cumin

2 tsp allspice

8 medium potatoes, cubed

6 cups tomatoes, diced (or 2 large cans diced tomatoes drained)

1 tsp cloves

4 bay leaves

1 cinnamon stick

 

In a 4-quart Dutch oven coat bottom of pan with olive oil. Sauté onions, mushrooms, and garlic. Remove from pan leaving oil to sauté meat adding more oil if needed. Add onions, mushrooms and garlic back to pan. Add meat stock, curry powder, turmeric, cumin, and allspice. Add potatoes, tomatoes, okra, cloves, bay leaves and cinnamon stick. Cook until potatoes are tender. I recommend serving this great dish with rice!

 

 

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References:

(http://www.shutterstock.com/s/chicken/search.html)

 

 

McMaster’s Home made Lasagna

McMaster’s Home made Lasagna

 

As a kid I loved watching the classic cartoon Garfield and pretending that I was Garfield the cat eating lasagna. Unfortunately I am no longer a kid, but I can still act like a kid in certain situations. This recipe is actually my Mom’s recipe and I wish to share it with everyone. My Mom is turning 70 years old this month and I have so many found memories of her making delicious meals for dinner. My Mom was so organized that she had a Month-to-Month calendar with every meal listed. Of course I was always excited when I saw that it was lasagna night!

 

 

 

 

 

 

 

 

Recipe

 

 

 

1 (16oz) pkg Lasagna noodles

 

1-pound ground beef

 

1 medium onion, chopped

 

1 (30 oz) jar of your favorite spaghetti sauce

 

2 tsp Italian seasoning

¼ tsp ground pepper

 

1 egg, beaten

 

1 Tbsp parsley flakes

 

24 oz. Mozzarella cheese

 

Cook noodles according to package directions. In a large skillet brown the ground beef and onions. Drain well. Add pasta sauce, spice and pepper. Simmer 10 minutes. In medium sized bowl, blend ricotta cheese, Parmesan cheese, egg and parsley. Preheat oven to 350 degrees.

 

Spray a 9 by 13 inch baking pan with non-stick cooking spray. Spread 1/3 of the meat mixture in bottom of pan, place 1/3 of cooked noodles over the meat. Spoon ½ of the Ricotta cheese mixture over the noodles; repeat layers. Sprinkle Mozzarella cheese over the top. Cover with aluminum foil and bake at 350 degrees for 40 minutes. Let stand for 10 minutes before cutting.

 

 

 

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References:

http://www.gopixpic.com/575/-lasagna-garfield-mondays-world-tour/http:%7C%7Cgeek-news*mtv*com%7Cwp-content%7Cuploads%7Cgeek%7C2013%7C01%7Cgarfield9_mtvgeek_575*jpg/

 

 

McMaster’s Salsa Dish

McMaster’s Salsa Dish

 

About a year ago my aunt came to stay with us and told me she had a great salsa recipe.  I naturally was interested in not only in seeing if the salsa dish was any good, but to try and make salsa from scratch seemed like a fun way to spend some time with my aunt.

 

It turned out that my other family members wanted to join in and before we knew it we had an assembly line with every assigned to perform a certain task.  We were all tired from the conversation, laughter, and work but when it was done it tasted great with the nice big chunks. It truly was great with tortilla chips! My Aunt liked to pour it over pot roast and cook it in the slow cooker.  She often asks when we are going to make salsa again?

 

 

Recipe:

 

 

5 Fresh Beef Steak tomatoes and 10 fresh Roma Tomatoes, Blanche and remove shin, cut into chunks

 

10 Cloves of Garlic, chopped

 

1 ½ cups Jalapeño peppers; chopped ( **wear gloves when handling, do not touch your eyes)

*You can substitute with 2 small cans Jalapeno peppers, diced

2 large yellow onions, chopped

 

1 red onion, chopped

 

3 bell pepers, one of each color red, green, yellow, chopped

 

10 Tbsp limejuice

 

4 tsp salt

 

1 tsp pepper

 

Fresh cilantro, chopped can be added if desired

 

• To remove the skins of the tomatoes, blanch the tomatoes in boiling water.  Chop all the vegetables and put into a large bowl.   Add limejuice and salt and pepper.  If you decide to can the salsa you must cook according to directions of canning tomatoes.  Please note that the more you cook it the milder the taste and the runner the sauce!  Serve with tortilla chips or put over meat and cook in slow cooker.  This dish makes about 10 cups!

 

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References:

 

http://www.featurepics.com/online/Pverhead-View-Bowl-Salsa-Tortilla-Chips-Picture180798.aspx

 

 

McMaster’s Catfish

McMaster’s Catfish

* I grew up in Colorado Springs, Colorado, and as a kid my Dad and I always went fishing. To this day I remember my first fishing pole, my trusty pole was a state of the art Snoopy rod! From the time I was 4 years old till I was 17years old, I caught just about every fish out there. I’ve been ocean fishing, lake fishing, and fly-fishing. However in all of my years, up until that fateful day many moons ago, I had never caught a Catfish! When I did reel in the Catfish I was prepared to find the perfect recipe to savor my victory.

Recipe

¼ tsp cayenne powder

1Tbsp garlic

1cup flour

½ tsp baking powder

2/3-cup crackers, crushed

½ tsp salt

3 dashes of pepper

1 egg

5 dashes Mrs. Dash lemon

5 dashes Lawry’s Seasoning

5 dashes accent

3 dashes Grill Mates Montreal Steak Seasoning

1 ½ cups BEER…(Yep, you need BEER)

Mix all ingredients together. Stir until slightly lumpy. Dip fish in batter. I recommended Pan- fry on medium heat. Cook until golden brown on each side.

* Suggestion: Go to your local butcher and have him hand select your catfish. This also works great with Cod!

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Carmel Corn

 

McMaster’s- Carmel Corn

 

The time is here once again as the leaves start to change color, and there is a gentle nip in the air as if the wind is whispering to you that October has finally made it’s grand arrival upon the face of the land. Now I grew up in Colorado and it actually did get cold in October, unlike this blissful, pitiful excuse of Las Vegas, NV and its current weather patterns. I always had found memories of October; after all it’s a celebration of Halloween! The essence of popcorn, candy, customs, tricks or treating, and watching suspenseful movies is what I would call the normal thing most Americans do. I wish to share with you my recipe for creating Carmel corn.

 

 

The recipe

 

3 quarts popped corn

1-cup brown sugar

½ cup margin

¼ cup corn syrup

½ tsp salt

1 tsp vanilla

½ tsp baking soda

 

Measure the sugar, margarine, syrup, and salt in 2- quart bowl. Place in microwave on high power. Bring to a boil for two minutes. (About 5 minutes total time). Carefully remove from microwave, stir vanilla and soda. Put popcorn in a large brown grocery bag. Pour syrup over popcorn fold over the top of bag and place in microwave. Cook on high for 1 minute. Shake bag and repeat this for a total of 3 minutes. Spread caramel corn on wax paper to cool. Store in tightly covered container. Then your final step is to enjoy!

 

 

 

 

 

 

McMaster’s- Carmel Corn

The time is here once again as the leaves start to change color, and there is a gentle nip in the air as if the wind is whispering to you that October has finally made it’s grand arrival upon the face of the land. Now I grew up in Colorado and it actually did get cold in October, unlike this blissful, pitiful excuse of Las Vegas, NV and its current weather patterns. I always had found memories of October; after all it’s a celebration of Halloween! The essence of popcorn, candy, customs, tricks or treating, and watching suspenseful movies is what I would call the normal thing most Americans do. I wish to share with you my recipe for creating Carmel corn.

The recipe

3 quarts popped corn
1-cup brown sugar
½ cup margin
¼ cup corn syrup
½ tsp salt
1 tsp vanilla
½ tsp baking soda

Measure the sugar, margarine, syrup, and salt in 2- quart bowl. Place in microwave on high power. Bring to a boil for two minutes. (About 5 minutes total time). Carefully remove from microwave, stir vanilla and soda. Put popcorn in a large brown grocery bag. Pour syrup over popcorn fold over the top of bag and place in microwave. Cook on high for 1 minute. Shake bag and repeat this for a total of 3 minutes. Spread caramel corn on wax paper to cool. Store in tightly covered container. Then your final step is to enjoy!

McMaster’s M&M cookies

1 cup (2 sticks) butter-softened

½ cup sugar

1 ½ cup packed brown sugar

2 eggs

2-½ tsp vanilla

2 ½ cups flour

¾ tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups or 12 oz bag of small M&M’s

(Or you may wish to use just chocolate chips)

• Optional 1 cup chopped walnuts or pecans
• Optional 1 cup shredded coconut

Preheat oven to 350 degrees. In large mixing bowl, cream together the butter, sugars, eggs and vanilla. In another bowl mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the M&M’s, chocolate chips, pecans, or coconut. Place a golf ball sized portions 2 inches apart on an un-greased cookie sheet. Bake for 9-10 minutes or just until edges are light brown. They will continue to bake on cookie sheet out of the oven. Do not over bake.

My First post

I’m brand new to blogging. I just wanted to see if my post works.