THE AMISH COOK
VENISON SUMMER SAUSAGE
5 pounds venison
2 tablespoons TenderQuick
2 teaspoons mustard seed
2 1 /2 teaspoons garlic salt
2 1 /2 teaspoons black pepper
1 teaspoons liquid smoke
1 cup cold water
Stir water, tender quick, mustard seed, garlic salt, black pepper, and liquid smoke in a large plastic bowl. Add vension and mix well. Stuff into bags and refrigerate for 1 to 2 days. Smoke in a smoker until internal temperature reaches 165.
Happy and blessed new year to Lovina and all the members of her family.
and a happy and blessed new year for Kevin, Rachel and Aster.
I really like the horse and buggy borders, any ability to change the background colors ?
I am curious, is anyone else wondering when we are going to hear about some wedding bells for the Eicher girls ???
Yes I have been wondering for a long time when they will get married
Brenda and Becky, no inside info here...We'll just have to wait and see:)
We do a version of the haystack my grandmother called German scrambled eggs. I usually have it for supper though because it is too much for our breakfast. As long as you have potatoes, onion, meat and eggs you can add anything you like. It really is good.
I also make many varieties of friendship bread. Just use different flavored pudding and add similar fruit juice or cocoa,etc. Use your imagination.