|Everyday Foods In War Time (1918)|
|by Mary Swartz Rose|
Mary Davies nee Swartz Rose (1874-1941) was an author and assistant-professor, Department of Nutrition, Teachers College, Columbia University.
Results 1 - 10 of 59 for venison sausage
Result Page: 1
Add water and ... crockpot, then slice venison sausage into bite sizes ... Enjoy! Option: You can add frozen mixed vegetables if desired in the last hour.
To ground venison, add ground sausage, mix well. ... in oven at 350 degrees for 30 minutes, add 1 can of golden mushroom soup. Bake for 10 more minutes.
Soak venison and pork in ... thoroughly. Season to taste with pork sausage seasoning. Make sausage ... fry in Crisco oil. Can be frozen for later servings.
Make into 1/2 pound loaves. Set overnight. Ready to fry for your breakfast.
Combine sausage, cheese and ... inch apart on a cookie sheet. Bake at 350 degrees for 20 minutes or until bottoms are golden brown. Makes about 3 dozen.
After grinding and mixing the venison and suet with ... taste is reached; if it is too hot, add more venison. Stuff in casings and smoke 28 to 30 hours.
Mix all ingredients well in a large bowl. Cover and refrigerate. Remove in 24 hours and remix well. Return to refrigerator for 3 days. After 3 days, ...
Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on cookie ...
Chop together 3 pounds of venison and 1 pound ... ground cloves; mix well and shape into patties. Fry. Serve with your choice of eggs or red beans 'n rice.
Mix all of the ingredients well and make into patties. Note: Good idea to grind the pork and venison together, grinding twice.
Result Page: 1
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