​Fried Venison Steak

by Mary Harter

1 cup flour
1 T. seasoned salt
1 T. garlic powder
1 t. paprika
1 t. dried parsley flakes

Place in gallon plastic bag and mix.

Thaw venison steaks and tenderize with a bladed tenderizer.
Shake in our mixture and fry in olive oil until desired doneness.

Leftover flour mixture can be stored in refrigerator and reused.

Flour mixture is also excellent with fish.

Enjoy! 

Posted on September 20, 2016 .

Napa Cabbage Salad

by: Joanne Witte

1/2 c. sugar 1/2 c. vinegar
1 c. oil 3T. soy sauce
2 pkg. ramen noodles - don’t use flavoring packet
1 sm. pkg. slivered almonds
3T. sesame seeds *1/2 stick margarine
1 head Napa cabbage leaves - break off stock, rinse, and cut up 6 green onions, sliced

Mix together in saucepan: sugar, oil, vinegar, and soy sauce. Bring to a boil to dissolve sugar, then set aside to cool. Melt margarine in skillet and sauté together noodles (broken up), almonds, and sesame seeds until golden brown. Spread on paper towels to cool. Mix together cabbage and green onions with noodle mixture and pour cooled dressing over all. The three parts may be made up ahead and then assembled at serving time. Makes a very large salad but can easily be cut in half.

Posted on September 15, 2016 .