Venison Stew

Ingredients
3-4 lbs. venison
1/3 c. flour
1/2 c. Crisco
1 1/2 c. hot water
1 c. red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 lg. onion, peeled and quartered
1 1/2 tsp. Lawry’s seasoning salt
1/2 tsp. pepper
3 carrots, quartered
3-4 lg. potatoes, quartered
Preparation:
Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry’s. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry’s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

Shrimp-Cheese Fondue

Ingredients
8 oz. Swiss cheese, grated
3 tbsp. cooking sherry (1/4 c.)
2 cans shrimp soup, undiluted
Preparation:
Melt cheese into soup in a double boiler. Add sherry. Pour into a chafing dish or fondue pot. Dip chunks of dried, cubed, French bread (on skewer) into fondue.

Mexican Shrimp Cocktail

Ingredients
1/2 c. Wish-bone Italian dressing
1/2 c. chopped tomato
1 (4 oz.) can chopped green chilies, undrained
1/4 c. chopped green onions
1 1/2 tsp. honey
1/4 tsp. hot pepper sauce
1 lb. med. shrimp, cleaned & cooked
2 tsp. finely chopped coriander (cilantro) or parsley
Preparation:
In medium bowl, combine dressing, tomato, chilies, onions, honey and sauce. Stir in shrimp. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours. Add parsley before serving.

Fried Shrimp and Onion Rings

Ingredients
1 lg. onion, sliced 1/4 inch thick and separated in rings
1 1/2 c. milk
2 lb. med. raw shrimp, shelled
1/4 tbsp. salt
2 tbsp. flour, unsifted
1 egg
Oil
Preparation:
Combine onion rings and milk; let stand for 1-2 hours. Drain onions, reserving milk. Split shrimp along back vein cutting almost through the shrimp to make it lie flat. Remove the vein. Rinse shrimp; pat dry, then sprinkle on salt and flour, shaking off excess. Set aside. In a blender, combine egg, milk, 1 cup flour and 1/2 teaspoon salt. Whirl until smooth. Place wok in ring stand. Pour oil into wok to a depth of about 1 1/2 inch and heat to 350 degrees. Dip shrimp into batter. Drain and place into oil. Don’t crowd. Cook until crisp and browned, about 2 minutes. Remove with slotted spoon and drain on paper towel. Keep warm. Coat onion rings with batter; fry until crisp and brown, about 1 minute. Drain on paper towel. Sprinkle with salt and serve with the shrimp.

Italian Shrimp Puffs

Ingredients
1 (8 oz.) pkg. cream cheese, softened
1 garlic clove, minced
1/2 c. celery, finely chopped
1/2 tsp. basil leaves
1/8 tsp. oregano leaves
1/8 tsp. thyme leaves
1/2 tsp. lemon juice
1 (6 oz.) bag frozen cooked shrimp, thawed, rinsed
2 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
Preparation:
Heat oven to 375 degrees. In medium bowl, combine cream cheese, garlic, celery, basil, oregano, thyme, and lemon juice; mix well. Fold in shrimp. Separate dough into 8 rectangles; press perforations to seal. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Starting at longest side, roll up jelly roll fashion. Pinch seams to seal. Cut each roll into 4 pieces. Place seam side down on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Garnish if desired. Makes 32 appetizers.

Crispy Shrimp

Ingredients
1 lb. fresh or frozen shrimp
1 egg, slightly beaten
1 tbsp. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp. salt
1/2 c. flour
1/2 c. water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. baking soda
1/2 tsp. Salt
Preparation:
Remove shells from shrimp. Slit shrimp lengthwise down back almost in half. Mix egg, 1 tablespoon cornstarch, wine, soy sauce and 1/4 teaspoon salt in glass or plastic bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat vegetable oil (1 1/2 inches) in wok to 375 degrees. Mix flour, water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Stir shrimp into batter until well coated. Fry 5 to 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes.

Shrimp Egg Rolls

Ingredients
1 c. cooked or canned shrimp, chopped
1 c. bean sprouts, chopped
1 c. finely chopped celery
1 tbsp. finely shredded onion
1 1/2 tsp. salt
1 tsp. monosodium glutamate
1/2 tsp. sugar
1 c. sifted flour
1 tsp. salt
4 eggs
3 tbsp. dry mustard
Cold water
Vinegar
Preparation:
Combine shrimp, bean sprouts, celery, onion, 1 1/2 teaspoon salt, monosodium glutamate and sugar. For batter, combine flour, remaining salt, and 3 beaten eggs. Slowly stir in 1 cup water until a smooth, thin batter is formed. Heat 1 teaspoon oil in a 7 inch skillet. Pour in 3 tablespoons of batter. Roll until bottom is covered. Cook until surface sets; slide onto paper towel. Repeat until batter is all used. To fill, place 1 heaping teaspoon of filling off center on one wrapper; fold two sides over. Brush with some of remaining beaten egg; roll. Repeat until all wrappers are filled. Fry in 1 inch of oil at 375 degrees, two at a time, until browned; drain on paper towel. Repeat. Bake 10 minutes at 400 degrees. Mix mustard, water and vinegar for sauce to dip.

Shrimp Parmesan

Ingredients
2 tbsp. real butter
2 cloves garlic, minced
1/4 lb. fresh shrimp, peeled & deveined
1 1/2 tsp. snipped fresh parsley
1 1/2 tsp. grated Parmesan
Preparation:
Saute minced garlic in butter. Put shrimp in baking dish. Pour garlic and butter over shrimp. Sprinkle on parsley. Bake at 400 degrees for 10-15 minutes. Stir in Parmesan. Serve warm. 2-4 servings.