Add Your Own Family Tradition to These Favorites
Lynne’s Swiss Venison
Courtesy of Lynne McGarry, Ron and Theresa’s sister-in-law
3 lbs. of venison steak
3 T flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 package dry onion soup mix
1/2 cup water
8 to 10 red skin potatoes
1 large yellow onion
1 lb. baby carrots
Mix together flour, salt, pepper and paprika. Pound both sides of the steak with a mallet. Dredge (or roll) the venison in flour mixture. In a large skillet, brown the steak in shortening or 1 T olive oil. After steak is browned, add 1/2 cup water to skillet and onion soup mix. Simmer, covered, for 1 hour. Add vegetables and bring to a boil. Simmer for an additional 1/2 hour. Serves 6.
Turkey in the Crock
“We noticed that because our family was small, we never finished a whole turkey, so we updated an old tradition with a new twist.” – Theresa
1 turkey breast, 4 to 6 lbs.
1 package dry onion soup mix
1 can whole cranberry sauce
2 Fuji (tart) apples, cored and sliced into eighths
1/2 cup raisins
In a large crock pot, place turkey breast and add remaining ingredients. You may choose to add 1/2 cup of chicken broth. Cook for 6 to 8 hours on low heat. Serves 8.
Aunt Rolly’s Mac & Cheese
A family favorite handed down by Theresa’s aunt
1 lb. macaroni noodles
4 cups sharp cheddar cheese, shredded
2 T butter or margarine
2 T flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups milk
1 medium yellow onion, minced
1/2 cup bread crumbs
Preheat oven to 375°. Cook macaroni according to package directions. Melt butter in saucepan, add flour, salt, pepper, and mustard. Bring to a boil over low heat. Add milk. Bring to a boil and remove from stove. Add 1/2 cup cheese to milk mixture. Add 1/2 of the cooked macaroni to a large casserole dish along with 1/2 minced onion and 1/2 of the remaining cheese. Add the rest of the macaroni with the remaining onion and cheese. Loosely mix together. Pour entire milk mixture over the macaroni and sprinkle the top with bread crumbs. Bake in oven for 45 minutes.