Chops with Cranberry Drizzle

6-8 chops (venison, steak, pork)

¼ cup olive oil

¼ cup dry red wine

¼ cup soy sauce

1 red onion, chopped

1 tsp. Monterey Seasoning (substitute ½ tsp. garlic powder, ¼ tsp. red pepper flakes)

1 can cranberry sauce

Directions:  Combine all ingredients except cranberry sauce as marinade.  Marinade 

chops for a few hours; turning frequently.

For cranberry drizzle, bring cranberry sauce to a boil in a medium sauce pan, than 

allow to simmer.  Set aside and place meat on grill per usual.  Remove from heat and 

serve with drizzle with cranberry sauce.  

Comment:  Very good with venison steaks.

Tetrazzini Noodles

1 stick butter

½ lb. cooked spaghetti

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

Parmesan cheese to garnish

Directions:  Melt the butter, add soups and mix with spaghetti.  Pour into a greased 

casserole dish, sprinkle with parmesan cheese and back at 375 degrees for 45 

minutes.

Comment:  Can be made with chicken and mushrooms. Tastes better as a leftover!

Coconut Curry Shrimp

1 ½ lb. peeled, deveined raw shrimp

2 T. butter  

1 medium onion, finely diced

4 cloves garlic, minced

1 T. curry powder

1 can (13 ½ oz.) Coconut milk

2 T. honey

¼ tsp. Kosher salt

1 whole lime, juiced (3 T.)

12 whole basil leaves, chopped

2 cups rice, cooked according to package

Hot sauce, optional

Directions:  Heat butter in skillet.  Add shrimp and cook for 2-3 minutes, turning 

them halfway through, until fully cooked.  Remove and set aside.

Add the onion and garlic to skillet and cook for 2 minutes.  Sprinkle the curry 

powder over the onions and continue cooking 2 more minutes.  Reduce the heat to 

medium-low and pour in the coconut milk, stirring to combine.  Add honey, salt, and 

lime juice, and allow the sauce to heat up until bubbling gently.  Add shrimp into the 

sauce, tossing to coat, and allow it to simmer for 2-3 minutes or until slightly 

thickened.  Taste the sauce and add more salt, lime juice, or honey depending upon 

your taste.  Stir in the basil.  Add hot sauce (Sriracha) if desire more kick.

Serve shrimp and sauce over cooked rice.

Comment:

Crunchy Caramel Apple Pie

½ cup sugar

1/8 tsp salt

3 T. flour

6 cups peeled, sliced apples

1 tsp cinnamon

Mix all of the above ingredients and pour into a 9 inch deep dish pie crust.

Crumb Topping:

1 cup brown sugar

½ cup flour

½ cup oatmeal

½ cup butter, very soft

Sprinkle on top of pie.

Directions:  Cover the edges of the pie with foil.  Bake at 350 degrees for 25 

minutes.  Take off foil.  Bake another 25-30 minutes.  Remove from oven and 

sprinkle with:

½ cup chopped pecans

¼ cup caramel topping

Comment:   Yummy!!!  This is Aunt Elizabeth’s signature recipe.  Everyone loves it!

Hasselback Potatoes

4 slices thick-cut bacon, cut into 9 pieces

Kosher salt

12 Yukon gold baking potatoes

1 stick butter

Sea Salt

Pepper

2 scallions, finely chopped

2 T. finely chopped parsley

1 clove garlic, finelychopped

Directions:  Lay the bacon pieces on a baking sheet and freeze until hard, about 30 

minutes.  Meanwhile, preheat oven to 350 degrees. Bring a large pot of salted water 

to boil.

Cut each potato not quite through in a series of crosswise slices about 1/4” apart or 

closer so that they are still joined together at the bottom.  (Like an accordion.)

Add the potatoes to the boiling water and cook 4 minutes.  Remove with a slotted 

spoon and carefully transfer to a baking sheet; let cool slightly.  Pat the potatoes dry, 

then insert 3 pieces of the frozen bacon in to the cuts of each potato, spacing the 

bacon evenly and letting it poke out of the top.  Melt 5 T. butter and brush 

generously over the potatoes and in the cuts.  Reserve any excess butter for basting.  

Season the potatoes with salt and pepper. 

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, 

about 2 hours, basing halfway through with the reserved melted butter.

When potatoes are almost done, melt the remaining 3 T. butter and mix with the 

scallions, parsley and garlic.  Spoon over the potatoes and roast 5 more minutes.  

Season with salt and pepper.

Comment: