Stewed Pheasant – Grandpa’s

Cut up pheasant into pieces (legs, wings, back, breast, etc.)IMG_0529

Roll in mixture of flour, salt and pepper.

Brown in oil in large pot.

chopped celery
tomato paste
bay leaf
dash Worcestershire sauce
dash of red wine
and chicken broth to cover and simmer until tender – at least an hour



Mary (2nd Daughter, child #4):
I remember thinking stewed pheasant was really good but you had to be careful about the bones.  It was usually served with steamed rice. This transports me back to Mom’s kitchen on a cool November day.  I can see the pot with the glass lid and can almost smell it cooking.  Dad used to say that his mother was happy with any kind of game he brought home so it seems likely that Mom got a lot of her game recipes from Bushia.  Mom’s father was not a hunter but her Peterson uncles were.

pheasants pheasants2

Deer Ribs – Grandpa’s

allan deerBoil, covered with water, seasoned for about 3 hrs.  (or until tender) put in celery, onions & parsley, salt pepper & garlic
After tender, pour Cattlemens’ bbq sauce over them and bake uncovered in a hot oven about (450) 15 min. or so.


Brown ribs in oil in pressure cooker, add onions, celery, parsley, a little water & shake a little barbecue sauce over meat

Pressure cook for about 15 min.

from ray 7 jon age 3-2

from ray 10-2

jeff daniel

Chili Soup – Grandma’s

1 lb. hamburgerIMG_0719
1 onion chopped
1 can chopped tomatoes
1 can tomato paste or sauce
dash of cayenne pepper
dash of chili powder
salt & pepper
1 bay leaf
4 stalks celery chopped
spaghetti pasta
kidney beans

fry hamburger with onions, tomatoes, sauce or paste and celery

cook at least 1/2 hour before adding pasta noodles (broken up small)

add kidney beans at the very end.



chili soup

Hamburger Cabbage Casserole – Grandma Schmidt

4 potatoes slicedIMG_0724

1 1/4 lb. hamburger – fried with
sliced onions

mix in
1 can tomato soup with
small container sour cream (can substitute with pain yogurt)
1/4 (or more) cabbage sliced (thin)

mix everything together & add a little water to cover

bake at 350 degrees for 1 hourgrandma's dad

grandma schmidt

Grandma’s One Step Tamale Pie

1 lb ground beefmexico
1 cup chopped onion
2 cloves chopped garlic
Cook all above in large skillet till done

2 8oz cans seasoned tomato sauce
1 cup chicken broth or milk
2 eggs beaten
1 12 oz can whole corn
1/2 cup sliced olives
3/4 cup yellow cornmeal
2 tsp. chili powder
2 tsp. salt

A few dashes of hot pepper sauce to taste.

To the cooked beef in skillet, add tomato sauce, corn, olives, hot sauce, chili powder & salt. Stir till will mixed.

In a bowl beat eggs, add milk and beat again, then add cornmeal and stir well.

Pour in skillet of warm beef mixture and mix well, pour into casserole dish and bake at 350 degrees for 45 minutes.

Baked Sweet Potato with Lemon Roux

Baked Sweet Potatoes:sweet potatoes with rue

Peel potatoes & place in deep oven-safe pot.
Fill pot to about 1/2 the width of potatoes with chicken stock.
Place a dollop of butter on top of each potato & sprinkle with parsley.

Cook uncovered at 400 degrees for about 1 hour or until tender.

Lemon Roux
Melt 1/2 stick of butter in pot over medium heat
as you add ingredients, stir constantly
Juice from 1/2 fresh Lemon
gradually sprinkle in Flour (about 1/2 cup)
add Milk

Adjust dry & wet ingredients until desired thickness is achieved.

***Look out*** This one is rich and creamy – it could be a dessert!

Stir Fry

Slivers of fresh ginger – sliced small

Thinly sliced meat (or ground meat)

Chopped Vegetables: carrots, onions, celery yellow &  green bell peppers, spinach (bean sprouts are also good!)

Sauce: Bragg Liquid Aminos (or soy sauce), small amount of water & gelatin (thickener + joint health)

Add about 2 tblsp oil to pan.

Saute fresh ginger for a few moments then add meat

Add vegetables last – cook to desired consistency

Add Sauce

Jeanettes Teriyaki Chicken

Jeanette’s Teriyaki Chicken

3/4 cup soy sauce

1/3 cup Vermoth (or dry white wine)

2 tblsp. brown sugar

1/4 tsp. garlic powder

1/8 tsp. pepper

2 green onions chopped fine


Marinate chicken and / or cook in sauce

**DO NOT use marinate sauce after raw chicken has been removed – unless it’s thoroughly cooked (salmonella)


Special Scrambled Eggs – Kids Cooking

Our son started cooking for himself several weeks ago. It gave him a huge boost in self confidence. After that, he wanted to cook scrambled eggs for us for breakfast, lunch and dinner.

  • start with a cold, non sick pan
  • crack desired number of eggs into the pan (if it’s cold, one can pick out the shells without getting burned)
  • turn on the burner heat and mix them up as they start to solidify
  • when they are almost done, add any kind of pesto and stir it all up!