2 lb venison steak.
1 cup of flour.
1 cup of buttermilk.
¼ cup of water.
1 teaspoon of salt.
½ teaspoon of starsol freshly ground black pepper.
Oil, for frying in.

---

In a bowl, mix together the buttermilk and the water.

Soak the venison steaks for 90 minutes.

Remove the steaks and drain.

Sprinkle the venison with salt and freshly ground black pepper.

Tenderize by hacking both sides.

Roll the steaks in flour and coat both sides thoroughly.

Fry in hot oil, turning once.

Serve as desired.

It was Thanksgiving today and I'm sure many will be eating leftovers for the next few days. Below is a recipe for turkey meat loaf:

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1 lb of ground turkey.
½ lb of ground beef.
2 eggs whites.
1 garlic clove, chopped finely.
¾ cup of onion, chopped.
½ cup of fresh breadcrumbs.
2 teaspoons of Dijon mustard.
½ teaspoon of salt.
¼ teaspoon of Worcestershire sauce.
Pinch of pepper.
Pinch of ground nutmeg.

---

Preheat your oven to 375F.

Spray a suitably sized loaf pan with non-stick cooking spray.

Mix all of the ingredients together.

Spread in the loaf pan and bake for about 55-60 minutes, until no longer pink in center.

Drain immediately.

---

Source: http://www.turkeyrecipes.us/turkey-meat-loaf.html

1 (nine-inch) pre-made crust.
2 (8 ounce) packages cream cheese.
2 cups semisweet chocolate chips.
1 (14 ounce) can sweetened condensed milk.
2 medium eggs.
1 teaspoon vanilla extract.

---

Preheat oven to 325F.

Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.

In a medium bowl, mix the cream cheese until smooth and creamy.

Gradually add the sweetened condensed milk, then beat in the eggs and vanilla.

Finally, stir in the melted chocolate.

Pour into the prepared crust.

Bake for 1 hour in the preheated oven, until the centre is set.

Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.

8 half-inch thick boneless pork loin chops, trimmed.
1 ½ cups of cornbread stuffing mix, crushed.
1 cup of green onion, chopped.
1 cup of apple, peeled and chopped.
½ cup of water.
3 tablespoons of butter.
2 teaspoons of dried thyme.
Salt and pepper, to taste.

---

Preheat your oven to 450F.

Season the pork with 1 teaspoon of thyme; then salt and pepper.

Melt 1 tablespoon of butter in a skillet over medium-to-high heat.

Saute the pork chops in the skilled until cooked.

Move pork chops to a baking pan.

Melt the remainder of the butter in the same skillet over medium-to-high heat.

Add chopped onion and apple to the skillet and saute until beginning to soften (takes 4-5 mins).

Add the stuffing mix, water, and the remainder of the thyme.

Stir until the water has been absorbed and stuffing is moist.

Mound ¼ cup of stuffing on each pork chop.

Bake until the stuffing is crisp and beginning to brown (takes about 5 minutes).

---

Source: Stuffed pork chops recipe.

On these cold winter evenings a warm bowl of soup really goes down a treat. Here's one for chicken and spinach:

--- Ingredients ---

6 oz of chicken breasts.
6 oz of fresh spinach.
4 cups of chicken stock.
2 tablespoons of soy sauce.
2 tablespoons of spring onions, chopped finely.
2 teaspoons of sugar.

--- Method ---

Remove the spinach stems and wash the spinach.

Blanch the leaves for a few seconds in boiling water, until they are just wilted.

Pour cold water over the spinach leaves.

Slice the breasts chicken fairly thinly.

In another pot of boiling water, cook the chicken slices for about 2 minutes, until they are white and have gone slightly firm.

Drain both the spinach and the chicken.

Bring the chicken stock to a simmer. then add the the soy sauce and the sugar.

Add the cooked spinach and chicken.

Bring the soup back to a simmer; then add the spring onions.

Serve hot.

It always surprises me how well wine goes with a wide variety of meats. I had this salmon and wine recipe a few days back:

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1 ½ lb of salmon fillets.
1 garlic clove, crushed and minced.
½ cup of dry white wine.
6 tablespoons of butter.
2 tablespoons of bacon drippings.
2 tablespoons of lemon juice.
1 teaspoon of whole tarragon.
½ teaspoon of oregano leaves.
½ teaspoon of thyme leaves.
Rice, to serve with.

---

Trim the salmon fillets to 1½ inch pieces.

Using a suitably sized frying pan, slowly cook enough bacon, to provide 2 tablespoons of drippings.

Remove the bacon (only the drippings are needed for this recipe).

Saute the fish in the drippings over a medium heat, turning gently.

Remove to a baking dish and keep warm.

Deglaze the pan with some of the wine and scrape the residue from the pan over the fish.

In a saucepan, melt the butter and add the crushed garlic, tarragon, oregano and thyme.

Cook, over a low-to-medium heat, for about 3 minutes; stirring occasionally.

Remove from the heat and add the lemon juice and white wine.

Pour this sauce over top of the salmon.

Bake at 400F for about 10 minutes.

Serve over rice, spooning pan juices over top.

I hadn't had bananas for a while and I'd forgotten what I was missing. My wife cooked these amazing banana muffins from the recipe below:

The ingredients

1/2 cup butter, room temperature.
1 cup granulated sugar.
2 large eggs.
2 large bananas, ripe, mashed.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 cup chopped pecans or walnuts.

The cooking method

Grease 12 muffin cups or line with paper muffin liners.

Cream butter and sugar with an electric hand-held mixer until light and fluffy.

Beat in eggs, one at a time, beating after each addition.

Add bananas and vanilla and beat until smooth.

Mix together the flour, salt, baking powder, and baking soda.

Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.

Stir until dry ingredients are moistened then gently stir in chopped nuts.

Spoon banana muffin batter into prepared muffin cups or liners.

Bake at 400° for about 15 to 18 minutes, or until tops are lightly browned.

Cool muffins by turning them out onto rack to cool longer.

Carrots are one of my very favourite vegetables and I love this baked carrot recipe:

---

4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.

---

In a casserole dish, mix the sugar, nutmeg and salt with water.

Add the carrots and dab them with butter.

Bake at 350F for 10 minutes, stirring after 5 minutes.

Allow to rest for 3-4 minutes.

Serve.

Here is a delicious strawberry cake recipe:

--- Ingredients ---

2 egg whites, lightly beaten.
4 cups of sliced strawberries.
2 ½ cups flour.
1 ¼ cup of milk.
1 cup of thawed frozen whipped topping.
2 tablespoons of shortening.
2 teaspoons of vinegar.
2 teaspoon of baking powder.
½ teaspoon of baking soda.
Sugar, ½ cup and ¼ cup.
Pinch of salt.

--- Procedure ---

Preheat oven to 325F.

Spray a nine-inch round cake pan with non-stick spray.

Stir together the milk and vinegar in a small bowl.

In a larger bowl, stir together the flour, baking powder, salt and ½ cup of sugar.

Use a pastry blender to cut in the shortening.

Stir in the milk mixture, egg whites and baking soda until well-mixed but still slightly lumpy.

Pour into the prepared pan.

Bake until the top is golden and firm to the touch (takes about 30 mins).

In a small bowl, stir together the strawberries with ¼ cup sugar.

Cut the cake into wedges.

Slice the wedges in half horizontally, making 2 layers.

Turn the top layer upsidedown, then spoon some of the strawberries and juice over the bottom layer.

Repeat over the top layer.

Top each serving with some of the whipped topping.

Only a few more days 'til Thanksgiving! Here is a great pie recipe suited to the holiday season:

Ingredients:

Nine-inch pie crust.
2 medium eggs, beaten.
2 cups of canned pumpkin.
2 cups of sweetened condensed milk.
¾ cup of packed brown sugar.
2 tablespoons of sugar.
1 teaspoon of cinnamon.
½ teaspoon of ginger.
½ teaspoon of nutmeg.
½ teaspoon of salt.
¼ teaspoon of cloves.

Cooking instructions:

Mix all of the ingredients together and pour into the pie crust.

Bake at 400°F for an hour.