By Sherman T. Shifflett   (Ed. Note: Many are now fortunate to have a little venison in the freezer right now. Below is a reprint from an article by Sherman Shifflett on a great way to prepare venison.)   Any part of the deer can be used for Deer Nuggets, but I always use the back-strap. This recipe is for one loin. Marinate the loin in tomato juice overnight in the … [Read more...]

Remember the children’s book, The Poky Little Puppy? It was a staple read in our house as my sister and younger brothers were growing up. The story goes like this. Five little puppies sneak beneath the fence to go out and play. At dinner time, four of the pups scamper back to the house only to find an angry mother who sends the puppies to bed with no dessert. Later, after all the family is in … [Read more...]

  Chicken pie is the ultimate in comfort food. Pastry, chicken, yummy veggies and a rich broth? Mmmm, mmmm, good. Nancy and I even enjoy Marie Callender’s Frozen Pot Pies. But last week, our favorite chef from Orange County, Terry Tigner, served a “from scratch” chicken pie that was truly memorable. It’s a little bit of work to it, but it’s well worth the effort. The recipe comes from … [Read more...]

We always called it Crazy Jane’s, but it’s really Jane’s Crazy Mixed Up Salt. It has been a staple in our pantry for 50 years. My wife, Crazy Nancy, uses it to make garlic bread when we eat Italian. She slices almost all the way through a loaf of French or Italian bread, pours melted butter between the slices, then sprinkles the bread with garlic powder and a heavy shake of “Crazy Jane’s” Mixed Up … [Read more...]

  Is there anybody who doesn’t like pizza? If so, I’ve never met this strange person. Pizza is just good stuff. Recently, I saw a recipe idea for Pizza Stuffed Shells and I knew that the children of a family I do a little cooking for would love this dish. They did. It turned out great. This is a dish that can be assembled ahead and stored in the fridge, or you can whip it together in … [Read more...]

Company was coming for a holiday dinner. I wanted something special instead of lamb chops or beef roast. Not that there’s anything wrong with chops or a roast, but I wanted to show off a little. Cook something festive, maybe. I decided on Stuffed Rainbow Trout. When I fillet a trout streamside, I slice down behind the gills and run the knife down the bone, then take the skin off. This makes … [Read more...]

What do you give the neighbors for Christmas this year? If you are like us, we give and receive gifts from all our close neighbors. Usually it’s homemade baked goods. Here’s my suggestion for a great food gift, Praline Graham Crackers. A couple years back, Nancy made a batch using saltines instead of graham crackers and our neighbors raved about them. I have since been making this dish, but I … [Read more...]

  Chicken Parmesan is one of the great dishes of all times. It’s rich, elegant, tasty and economical. For a weekday night meal or for company, Chicken Parm is hard to beat. But here’s another way to fix it and it’s easier. Instead of a chicken breast, use ground chicken patties. It cooks quickly and it’s guaranteed to be tender and juicy. First, make the patties. I use a pound of … [Read more...]

  With Thanksgiving on the way, I had been thinking about a big roasted turkey with mashed potatoes and gravy, so when I came across a pack of turkey tenderloins a couple weeks back and they were on sale, it was an easy decision. However, I had no idea how I was going to prepare them. Turkey tenderloins are those tender tips on each side of the turkey breast. They are moist and juicy … [Read more...]

  One of the best values in the meat department is an eye of round roast. The eye of round is one of the most flavorful of all cuts of beef, but it - like all round roasts and steaks - is tough. Often (usually), I go to the grocery store with absolutely nothing in mind. If something looks good – or is at a good price – I buy it. A couple days ago, I saw a 3-pound eye of round roast, and … [Read more...]