14. Grind meat for sausage. Add seasonings. Look for sausage stuffer that was misplaced during move from California to Montana. 
16. Feed casing onto sausage maker.
17. Feed ground and seasoned venison into sausage maker while another person ties off sausages.19. Wash knives, grinder, pots, pans, counter tops, floors and walls.
20. Pour another beer & Clamato.
21. Package and take sausages to freezer. The next day, repeat from #6.
Cost per pound: $47.53
Chop onions, celery and carrots and saute.
Cut up some corn tortillas, a seeded jalapeno and dice some garlic.
Add tomatoes, tortillas, garlic, jalapenos and chicken broth. The corn tortillas disappeared into the soup and thickened it to just the right consistency.
Serve with sour cream, shredded cheese and broken tortilla chips. I've had chicken tortilla soup in the past and remember not caring for it much, but this was very good and hearty soup, and a recipe I'll make again! You can find Ina's recipe for this Mexican Chicken Soup here.
I don't buy many canned vegetables, but I had a can of green beans on hand. I chopped two strips of bacon and fried them up. This bacon was so meaty there wasn't much grease in the pan afterwards. After frying the bacon, I just wiped the pan out and put the bacon back in with some chopped onions.
In went one can of green beans (drained) and some freshly ground black pepper. A few minutes on the heat and they were ready to serve! Quick, easy and good!
Slice the corn from the cob and saute with a little onion in butter...
... whisk together eggs, milk, half-and-half, parsley, salt and pepper. Add the cooled corn mixture and pour into a baking dish. 
The baking dish then goes into a bain marie, or water bath. Put the baking dish in a larger pan and add hot water to the pan until it's about half-way up the side of the baking dish. This will keep the edges of the custard from cooking much faster than the middle of the casserole.
Bake at 375 for 40-45 minutes until the top begins to brown and a knife inserted in the center comes out clean.
The corn is so delicious surrounded by a soft, delicate custard that just melts in your mouth. If you like corn and custard, you're going to love this dish! You can find the recipe here!
This is my grandmother and grandfather on their wedding day in 1916.
Artisan Bread in Five Minutes a Day. Five minutes? Artisan bread? The bread with the slashes in the crisp and crusty, floury, perfect-looking bread? The kind of bread that I would love to be able to bake and bring to the table?
In their book Artisan Bread in Five Minutes a Day, authors Jeff Hertzberg and Zoe Francois tell us how to mix up a batch of wet dough and store it in the refrigerator - for up to two weeks! On baking day, cut off a piece of dough, form it, let it rise for 20 minutes and bake! If you're having company, cut off a big piece of dough... if it's just you in the mood for some delicious bread, cut off a small piece!
No, this isn't a picture from the book. No, I didn't run down to the bakery and take this picture to impress you. I baked it last night! The crust on this bread was so crunchy, so crackly, so perfect!
Aren't these the prettiest colors? You'll need a pound of fresh cranberries. Peel the zest from one orange. Slice one seeded jalapeno into thin strips.
Orange and green... great colors together!
Put the cranberries, orange strips, jalapeno strips, sugar, cinnamon, cloves, orange juice, Triple Sec, salt and vegetable oil in a pan. 
Give it a whirl so it gets all mixed up.
Let it cook until the cranberries pop and are soft. It will look like there's too much liquid, but after it cools it will be the right consistency. After cooking, I removed the orange peel, but left the jalapeno.
I was happy with the way this turned out. I might use a bit less sugar next time, but it was very good. The jalapeno added a spice to the sauce that made it noticeable but not hot. I served some tonite with grilled venison chops, sliced sauteed potatoes and green beans.
And here's our finished dish of Chicken Cacciatore over Risotto. It was so good for dinner last night that I had it again for breakfast. Really!
This was a simple enough recipe. Ina wants you to use two red and one yellow onion, but I just used one of each. Peel them and cut them into wedges. Leave the root intact so the wedges don't fall apart.
Mix up some lemon juice, mustard, garlic, thyme, salt, and pepper and whisk in some olive oil.
Pour the dressing over the onions and toss well. With a slotted spoon, put the onions on a baking sheet (don't drink the marinade that remains (it's that good!). Save it - we'll put it over the onions before serving. Bake the onions at 400 degrees for 45 minutes or until browned.
Pour the reserved marinade over the onions and serve warm or at room temperature.
The only Snickerdoodle recipe I've ever used is from my Betty Crocker paperback cookbook, published in 1974. Some of my favorite recipes are from this book. Look at all the stuff I've got stuck in between the pages!
Here's the Snickerdoodle recipe.
Mix the eggs, sugar, and butter until creamy.
Mix in the flour, cream of tartar, baking soda, and salt.
Traditionally, Snickerdoodles are rolled into a mixture of sugar and cinnamon, but I was feeling rebellious today. I tried a three different mixtures... ginger and sugar, pumpkin pie spice and sugar, and chili powder and sugar.
I always use my Pampered Chef #2540 Medium Scoop for cookies. Using the scoop assures that your cookies will bake uniformly.
The cookies looked a little different, but there wasn't much of a difference in taste. I only mixed 1 teaspoon of chili and ginger with the sugar because I didn't want the taste to be overpowering. Well, I couldn't taste the chili at all. The cookies I rolled in ginger gave off a nice aroma and a very light taste of ginger. Making these again, I would increase the amounts of seasonings.
I also rolled some cookies in the traditional cinnamon/sugar mixture. Afterall, this is what Snickerdoodles are all about!
While I was looking through the cookbook, I found this tucked into the pages. A pretty pink tulip that my daughter drew in 3rd grade. That was in 1990.
And this.
