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Venison Gumbo
by Teresa L Adams
2 lbs Venison round steak or stew meat,
cut into bite size pieces
1
cup flour
1 cup butter
1 onion, chopped
3 T. cooking oil
2 stalks celery, sliced
3 carrots, chopped
1 zucchini, chopped
3 sprigs parsley, chopped
1 clove garlic, chopped
1 can each, corn, green beans
2
c. water, salt & pepper, to taste
1 48 oz. can tomato juice
To make Roux:
Melt 1 cup butter in heavy
saucepan on high heat. Stir in flour. Heat until boiling. Reduce heat. Stir constantly until dark brown. Don't overcook. Set
aside.
Cook meat and onion with oil in medium saucepan for 5 minutes over high heat. Drain. Combine meat, onion,
celery, carrots, zucchini, parsley, garlic, corn, green beans, water, juice, salt and pepper in a large saucepan. Stir in
Roux. Stirring constantly so Roux blends completely. Cook on high 5 minutes. Stir. Cook on simmer for 25-30 minutes.
Serve steaming with Sourdough bread and Rice.
Preparation time is: 2 hours
Serves: eight
Southern Chicken Soup
by Arden De Lores
Chicken, 4 leg quarters
2 large onion, chopped
3 lbs potatoes, diced
1 lb bag of carrots, sliced
Salt and pepper to taste
teaspoon of basil
1-pkg Frozen
dumplings
Water for boiling
In a large stockpot bring Chicken to a boil. Boil chicken until it falls off the
bone. Remove Chicken. Debone and adding meat back to broth. Add potatoes, carrots, onions, basil, salt and paper. Cook for
30 minutes.
Add frozen dumplings one at a time until you have added entire package. Stir one time. Turn heat down
to simmer. Simmer for 20 minutes. Remove from heat and cover. Let set aside for 20 minutes until ready to serve.
Serve
hot with biscuits.
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