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    66 Recipes

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    This is a really tastey way to do meatloaf. The venison brings some extra complexities to your favorite classic dish. If venison is unavailable, this is still a great recipe for a regular meatloaf. Be sure to choose lean beef if you're going to use that. Additionally some people like to add crushed saltine cracker to give the loaf more hold. I don't like it and don't add it to this recipe. Having said that the loaf stays together pretty well on its own, but feel free to add 1/3 cup crushed crackers if desired.

    Recipe #441086

    This jerky is on the hot side, but really complements the natural flavor of venison. Cuts of meat from the ham section of the deer are best for jerky, in my experience. You can also use very lean cuts of beef if venison is unavailable.

    Recipe #441085

    A tasty twist on your favorate breakfast meat.

    Recipe #441084

    This recipe came from the spring 2010 cooking club magazine. I haven't tried these yet, but they sound yummy.

    Recipe #420080

    This came from the spring 2010 cooking club magazine. I haven't tried it yet, but it sounds yummy.

    Recipe #420079

    I got this recipe from the spring 2010 cooking club magazine. I haven't tried this yet, but it looks tasty

    Recipe #420070

    I got this recipe from the spring 2010 cooking club magazine. It sounds yummy, but I haven't tried it yet.

    Recipe #420069

    I got this from the spring 2010 cooking club recipe. It sounds like a tasty way to do fish, I plan on using catfish or red stipper rather than trout , since that is the local catch.

    Recipe #419980

    I got this recipe from the spring 2010 cooking club magazine. I have not tried it yet, but it sounds easy, tasty, and relatively healthy

    Recipe #419969

    This recipe came from the spring 2010 cooking club magazine. It looks yummy, but I haven't tried it yet.

    Recipe #419968

    This is a favorite holiday beverage in my family. I think I got the recipe originally from the label on a specialty Christmas wine that was produced by the Chatham Hill Wine company. But honestly any balanced red will hit the spot.

    Recipe #402920

    Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.

    Recipe #402780

    Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.

    Recipe #402779

    Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.

    Recipe #402735

    Got this from January 2010 Cooking club magazine. Its a really tasty and easy way to do pork roast!

    Recipe #402734

    Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.

    Recipe #402721

    I got an email from my mom with a bunch of copycat recipes. Most of them are already posted on zaar, but this one isn't so I thought I'd go ahead and get it out her. Enjoy. Servings and yield are guesses, as I have not actually made these yet.

    Recipe #388450

    I got this idea from several other zaar posts, but this isn't exactly like any of them, so I thought I would post my own. Great if you have some cabbage that needs to be used, or just need an easy dinner recipe. You can also do this in the crock pot and have it waiting for you when you get home, and substitute the ground beef with ham or kielbasa.

    Recipe #386428

    Just a quick, light sweet snack

    Recipe #386243

    I make this fish nuggets with catfish and stripper we catch out of the lake. This is easy and tastes great any time of year. Also great for those weeknights when you just don't have the time or energy for serious cooking. I usually accompany this with whatever veggie I happen to have on hand. And as I don't do a lot of frying, I tend to fry something else with it.

    Recipe #386080

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