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Down Home Cooking - Try It!

from: www.CookingSmarter.com


Down Home cooking is one way people can enjoy great cooking. There are several different down home cooking recipes to choose from. You can choose their favourite down home cooking, or try a new down home cooking recipe. Listed here are some of the best down home cooking recipes for individuals to try. There are more recipes available than what is listed here.

Venison Stew

4 slices bacon, cut into half-inch pieces
1 pound boneless venison, cut into 1-inch cubes
2 cups water
1 cup dry red wine
half teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 ounces pearl onions (one cup)
2 medium carrots, cut into 1-inch pieces
1 large potato, cut into 1-inch pieces
1/2 cup cold water
3 tablespoons Gold Medal all-purpose flour
1/2 teaspoon browning sauce
2 tablespoons chopped fresh parsley


1. Cook bacon in 4-quart dutch oven over medium heat, stirring occasionally, until crisp. Remove the bacon with slotted spoon, reserving fat in Dutch oven, and drain on a paper towels; reserve.
2. Cook venison in bacon fat over medium-high heat for about 7 minutes, stirring occasionally, until brown. Stir in two cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about two hours or until venison is almost tender.
3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
4. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Upside Down Chicken Pot Pie

1 1/4 pounds boneless and skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 pound) Green Giant frozen mixed vegetables


1. Place chicken in 3 to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 7 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into the chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

P.S. This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering the ingredients and selecting a temperature.

Christine Gray is a recognized authority on the subject of Cooking. Her website Cooking Smarter provides a wealth of information on everything you will need to know about Home Cooking. All rights reserved. Articles may be reprinted as long as the content and links remains intact and unchanged.





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