cinnamon coffee cake

2 cup(s) flour
3/4 cup(s) sugar
2 tablespoon(s) sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) vegetable shortening
1 teaspoon(s) cinnamon
1 large egg, beaten
3/4 cup(s) milk
2 tablespoon(s) butter, melted
Directions

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs ( I just use my stand mixer ). Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.

remove all meat from bird

cut into bite sized chunks 1 to 2 inches long

mix together
1/2 cup flour,
1 teaspoon garlic salt,
1 teaspoon salt,
2 teaspoons crushed rosemary,
2 teaspoons thyme,
1 teaspoon sage,
1 teaspoon pepper
1/2 teaspoon paprika

roll meat in seasoned flour to coat thoroughly

heat 1/2 cup oil and 4 tablespoons butter in large cast iron skillet

cook 3 cloves of minced garlic first for a few seconds

then add your seasoned meat and sauté a few more mins
stirring constantly until browned and a little crusty.

serve with your favorite picnic sides

Preheat oven to 350 F

this recipe is for 1 serving, but you can multiply it as many times as needed

wrap 2 slices of bacon around 1 breast of well seasoned grouse
get your oil hot in a heavy based frying pan and brown the bird

take out the bird and set aside
reduce the heat to medium and fry 1/2 onion, diced, 1/2 celery rib, diced and 1 carrot, diced, till tender then add 1/2 garlic, diced for a few more mins

pour in 1/3 cup red wine and 1/3 cup stock (your choice) and warm through.

transfer to casserole dish
place the birds on top of the vegetables and liquid
loosely cover with foil and put them in the oven.

roast for 20 minutes
then take out and give the breasts a squeeze

2 pints fresh strawberries, hulled (whole frozen ones sliced work well when out of season)
2 tablespoons cornstarch
1-1/2 cups cold water
1 package (.3 ounce) strawberry jello
3 tablespoons sugar
1 graham cracker crust (8 inches)
2 cups whipped topping

(you can substitute the jello, pie crust and whipped topping for reduced or fat free if you wish, it still comes out great)

slice strawberries and set aside
in a large saucepan, combine cornstarch and water until smooth
bring to a boil and cook and stir until thickened
remove from heat and stir in gelatin and sugar until dissolved
stir in sliced strawberries
pour into the crust
cover and refrigerate until firm.
garnish with whipped cream and a whole strawberry

Stuffed Steak

I have been making this for 40 yrs, everyone likes it, its delicous, enjoy

round steak, pounded
one stovetop stuffing, or can make your own
1 can tomato soup
1 can cream of mushroom soup

pound steak with tenderizer, cook the stovetop,according to package directions, spread the stuffing one the pounded steak, roll up, mix the two soups together, do not add milk or water, pour over the rolled steak and cover

Bake * 350 for 1 hr

we use the sauce the soups make to put on top of mashed potatoes

6 medium potatoes, peeled, cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup green pepper, chopped
2 tablespoons jalapeno pepper, seeded and chopped
3 cups water
5 teaspoons beef bouillon granules
2 cloves garlic, minced
1/8 teaspoon pepper
2 lb. ground beef or chicken or turkey, your choice
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all purpose flour
16 oz processed cheese, cubed
crumbled bacon, cooked

combine the potatoes, carrot, onion, geen pepper, jalapeno, water, beef bouillon, garlic, pepper and bring to a boil
reduce heat, cover and simmer till potatoes are tender
then in a skillet cook the meat and mushrooms in butter until meat is no longer pink
drain, add to the soup
stir in 4 cups milk, heat through

1/2 lb ground gr turkey sausage or regular sausage
1 med onion, finely chopped
1/4 teaspoon minced garlic, or to taste
1 (7 ounce) package elbow macaroni
2 (14 ounce) cans chicken broth
1 can Cheese Soup for spicier use Nacho Cheese Soup
2 tablespoons chicken bouillon granules
1 teaspoon ground black pepper

Directions: Cook pasta til firm about 8 minutes. Drain well in a colander set in the sink. Saute meat, onion and garlic in lg pot. Add chicken broth, cheese soup, chicken bouillon granules, pepper, black pepper and cooked macaroni. Bring to a boil and reduce heat to a simmer; cook, stirring occasionally, until the flavors have blended, about 5 minutes.

6 servings, can be doubled

3 cups chicken, cooked and chopped or shredded or 1.5 lbs ground meat cooked and crumbled
1 cup chopped onion
1 green bell pepper, chopped
2 tablespoons minced garlic
2 (15 ounce) cans spicy chili beans
1 (15 ounce) can black beans
2 cup whole kernel corn
2 (14.5 ounce) tomatoes w chilies
4 cups chicken broth
2 tablespoon ground cumin (yes 2 tablespoons)
2-3 cans Campbell's Cheese Soup (for spicier replace 1 can with Nacho Cheese Soup)DO NOT ADD THE MILK OR WATER,
1 tablespoon garlic powder

Directions: Saute the onion, bell pepper and garlic. Place all ingredients except cheese soup and garlic powder in a large pot over medium heat. Simmer 45 minutes. Add the cheese soup and garlic powder simmer 15 minutes. Serve with corn chips or hard rolls.

3/4 cup shortening
1 cup brown sugar
1 egg
4 tablespoons molasses (unsulfured)
2-1/4 cup flour
1/2 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

cream shortening and sugar together
add egg and molasses and beat until well blended
measure and add salt, soda, and spices
sift flour then measure and add ingredients to creamed mixture and mix thoroughly
chill dough in refrigerator
shape the dough into 1inch balls
roll in granulated sugar and place 2 inches apart on baking sheet
bake at 350F for 12-15minutes

4 tablespoon butter
2 lbs onions, sliced (about 4 cups)
2 teaspoons garlic, minced
4 lbs unpeeled small red potatoes (about 8 cups)
1 teaspoon salt
1/2 teaspoon pepper
8 oz swiss cheese, shredded (about 2 cups)
1/2 cup fresh parsley, minced
1 teaspoon fresh lavender or rosemary, snipped

in a large skillet, melt butter then add onions, garlic and saute until softened
spray both sides of potatoes with cooking stray and sprinkle with salt and pepper
then add potatoes to the skillet with the onion mixture, saute until golden on bother sides
cover and cook stirring occasionally until tender

while cooking potatoes, toss the cheese, parsley and the lavender or rosemary together
sprinkle over cooked potatoes and toss lightly until cheese is melted