1 md Green pepper, chopped

1 md Zucchini, cubed

1 sm Onion, diced

8 oz Fresh mushrooms, sliced

2/3 c Grated parmesan cheese

1 lg Jar spaghetti sauce

1/4 c Sliced olives

1 t Oregano

1 t Garlic salt

16 oz Pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on
med.
Pour over cooked noodles.

3 lb Venison, round steak

1/2 c Flour, for dredging

1/2 ts Salt, for dredging

1 ts Dry mustard

1/2 ts Black pepper, for dredging

1 tb Bacon grease

1 sl Bacon, fry crisp & crumble

1 cn Stewed tomatoes

1 md Onion, chopped fine

1 lg Carrot, chopped fine

12 oz Beer, dark beer is best

1 tb Worcestershire sauce

1/2 ts Marjoram, or thyme

2 c Beef bouillon

1 tb Brown sugar

Salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the
dry mustard sprinkled over it and brown pieces in bacon grease.
Put
in covered casserole or crock pot and cover with a mixture of all
the other ingredients.
Add enough liquid (stock or water) to make
sure pieces will be under.
Bake covered at 300 degrees F.
for 2
1/2-3 hrs until meat is tender.
Take off cover and bake until sauce
is good and thick.
Posted to Digest eat-lf.v096.n311

Recipe by: Outdoors Recipe Page (modified)

From: “Deborah Kirwan” <dkkirwan@creighton.edu>

Date: Mon, 8 Dec 1997 09:13:45 +0000

3-4 lb venison chuck roast

2 Sliced onions

2 Bay leaves

12 Peppercorns

12 Juniper berries (if desired)

6 Whole cloves

1 1/2 c Red wine vinegar

1 c Boiling water

2 ts Salt

2 tb Shortening

12 Gingersnaps, crushed (3/4c)

2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking
dish with onions, bay leaves, peppercorns, berries, cloves,
vinegar, boiling water, and salt.
Cover tightly and refrigerate,
turning venison twice a day for at least 3 days.
Never pierce the
meat when turning.
Remove venison from marinade and reserve the
marinade.
Cook venison in the shortening in a heavy skillet until
brown on all sides.
Add the marinade mixture.
Heat to boiling;
reduce heat.
Cover and simmer until venison is tender, 3 to 3 1/2
hrs.
(Crockpot on high all day….
works) Remove venison and onions
from skillet and keep warm.
Strain and measure liquid in skillet.
Add enough water to liquid to measure 2 1/2 cups.
Pour liquid into
skillet.
Cover and simmer 10 minutes.
Stir gingersnaps and sugar
into liquid.
Cover and simmer 3 minutes.
Serve venison with onions
and gravy.
Baked potatoes and Citrus salad are serve withs….

2 pounds Venison Roast (Boneless)

1/2 cup White Wine

1/8 cup Worcestershire Sauce

1 cup Lentils

1 large Cucumber — Diced

1 Jalepeno Pepper — Diced

6 medium Bannana Peppers — Chopped

4 small Potatoes — Quartered

1 Box Of Fiber One

1 package Top Ramen Beef Fl.
Noodles

4 Triscuit Snack Crackers

1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or
potatoes.
Wash them briskly and then cut them up.
The good stuff is
in the skin, always, as the skin is what was intended to serve,
protect and defend the pulp and seeds.
Fill large crock pot half
full of clean cold water.
Add ingredients.
Let cook on low heat for
12-16 hours.
Season as desired during last 1 hour of cooking,
adding bay, etc., as suits your individual collection of buds.
This
recipe may be done with any game animal, except that squirrel tends
to be far too stringy for my taste.
If you like hearty and thick,
this stew is for you.
It would also go well with beef, obviously.
I
do recommend a bay leaf added to the top for the last hour.

2 lb stew meat

6 carrots

6 potatoes

2 TB oil

1 ts Worcestershire sauce

1 md onion

2 bay leaves

1 ts salt

1 ts sugar

1/2 ts pepper

1/2 ts paprika

1 ds allspice

Brown the cubed meat in the oil, add two cups of water, then the
rest of the ingredients.
Cover and simmer 1 1/2 hours.
Remove bay
leaves, add carrots and potatoes, cook another 30-45 minutes or
until tender.
As a footnote, I’ve just browned the meat, then
dumped everything in the “crockpot” on low.
It produces a stew that
tastes as tho’ it already been reheated several times.
IMHO, that’s
the best stew.
Recipe By : Mrs.Ora Moore of Dillsboro, Indiana
—–

2 pounds stew meat

6 carrots

6 potatoes

2 tablespoons oil

1 teaspoon Worcestershire sauce

1 medium onion

2 bay leaves

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

1 dash allspice

Brown the cubed meat in the oil, add two cups of water, then the
rest of the ingredients.
Cover and simmer 1 1/2 hours.
Remove bay
leaves, add carrots and potatoes, cook another 30-45 minutes or
until tender.
As a footnote, I’ve just browned the meat, then
dumped everything in the “crockpot” on low.
It produces a stew that
tastes as tho’ it already been reheated several times.
IMHO, that’s
the best stew.