Cookin' up and Smackin' Down

Bill Dance Crappie Salad Recipe

I love fall fishing for bass of course, and oh yeah, crappie as well. And the latter, I really like to eat. With that in mind, here is a crappie recipe that might interest you, should you sack some slab crappie as fall fishing improves:

Special Fried Crappie (with dipping sauce)

  • Two to four, 8-ounce fillets
  • Dash McCormick buttered salt
  • Dash Pepper
  • 3 T mayo
  • 3 T diced celery
  • 3 T dill pickle, diced
  • 3 T onion, chopped (optional)
  • Cook fillets in microwave 2 1/2


Cook fillets in microwave 2 1/2 to 3 minutes at a high setting. Determine if fish is cooked by placing fork into fillets. The fillets should flake. Sprinkle fillets with McCormick buttered salt and pepper. Once cooled, place the fillets in a 2-quart mixing bowl and add mayo, diced celery, dill pickles, onions (optional) and mix. Serve with lettuce leaves in a dinner salad, as an appetizer or use for sandwiches. (On a Ritz cracker is pretty darn good!) Serves 4 to 6. As always, catch one for me!


Skillet Grilled Catfish

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon pepper
  • 4 catfish fillets (6 to 8 ounces each)
  • 1/4 cup butter


Directions
In a large re-sealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat. Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 5-10 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Venison Bacon Burgers

  • 6 Slices of bacon
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 shallots, minced
  • 2 pounds ground venison
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • salt & pepper to taste
  • 1 egg beaten to mix


Directions

Prep25 m; Cook15 m; Ready In 1hr

Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes. Preheat an outdoor grill for medium-high heat. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

Venison meatballs with sauerkraut and cranberry

Venison Mixture:

  • 2 pounds ground venison
  • 3 eggs slightly beaten
  • ½ a package of Lipton onion soup mix
  • Fresh cracked pepper
  • Chopped garlic to taste


Sauerkraut mixture:
  • 1 can drained sauerkraut
  • 1/3 cup of your favorite BBQ sauce
  • 1 cup brown sugar
  • 1 can of whole cranberry sauce


In a bowl, mix together meatball ingredients and form into small meatballs placing into baking dish. In another bowl, mix sauerkraut and cranberry sauce and pour mix over the meatballs. Then bake at 325 degrees for 1 hour.

Wild Turkey Enchiladas

  • s shredded cheddar or Mexican blend cheese
  • 1/2 cup chopped onion
  • 1 small jalapeno pepper, seeds removed, finely diced
  • tortillas
  • sliced black olives
  • 1/2 cup shredded cheese


In a pan, mix the soup, sour cream and chilies together. Heat on low until smooth and heated through. Spray a 13" x 9" baking pan with non-stick spray. In a bowl, mix the turkey, cheese, onion, jalapeno and 1 cup of the soup mixture together. Warm the tortillas. Place 2 -3 tablespoons of the mixture on each tortilla and roll up. Place seam down in the baking pan. Pour remaining soup mixture evenly over the top.
Cover and bake 25 minutes at 350 degrees. Remove foil. Sprinkle on the olives and 1/2 cup cheese. Cook another 10 – 15 minutes or until the cheese is melted. Remove and let set a few minutes. Serve with a salad and enjoy.


Venison Summer Sausage

Venison Summer Sausage

  • 2 lbs ground deer
  • 1/4 tsp salt
  • 1/4 tsp course ground black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp Morton Tender Quick
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Liquid Smoke
  • 3/4 to 1 cup of water'

Mix all ingredients well. Roll in seasoned pepper to taste. Pack tightly in summer sausage casings. Put in refrigerator for 24 hours, remove and place in 350 degree oven for 1 to 1-1/2 hours. Or better yet, put them on a smoked fire with hickory till done. Morton's Tender Quick is the main ingredient. It's a cure for fresh or frozen meats.

Pecan-Crusted Crappie

  • 3/4 cup chopped pecans
  • 1 tbsp sesame seeds
  • 1 1/2 pounds of crappie filets
  • 1 clove of garlic minced
  • 2 tbsps melted butter
  • salt & pepper


Stir together pecans & sesame seeds and set aside. Arrange fish on a baking sheet. Add minced garlic to melted butter and brush on the fish. Cover fish with pecan/sesame seed mix and salt and pepper to taste. Chill or let stand for 30 minutes and heat over to 400 degrees. Heat a small amount of olive oil in the bottom of a skillet and saute' the fish, pecan side down for about 5 minutes. Transfer to oiled baking sheet and bake with pecan side up until meat is flakey.

Crappie Francasie

Ingredients include:
8-12 filleted crappie
2 cups flour
4 eggs
1-2 lemons
1tbsp chopped oregano
1 stick of butter
1/2 tsp black pepper
1 tsp garlic salt
2 cups fresh morels or button mushrooms sliced
1 cup white wine

Mix herbs and spices with flour and roll fillets with herbed flour in a plastic bag until coated
Dip coated fillets in beaten eggs. Lightly fry fish in hot oil in a large pan or skillet. Turn once and reduce heat. Then add butter, wine mushrooms and juice of 1/2 a lemon. Cover and simmer 10-15 mins until mushrooms are soft. Garnish with lemon slices. Serves 3 to 4 people or two very hungry men!!!!

Hissy Fit Dip from Alpha Matlock of Benton

1 pound bulk pork sausage
16 ounces sour cream
8 ounces cream cheese, at room temperature
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, grated
2 tablespoons minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon dried ground sage

DIRECTIONS:
1. Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with non-stick cooking spray.
2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.

Shredded Chicken Dip From Billie Bitowski

1 package Hidden Valley ranch dip mix
16 oz sour cream
1. Cup shredded chicken
1 /4 cup hot pepper sauce I use Louisiana hot sauce
3/4 cup blue cheese. I use a cup
Mix all together and refrigerate for at least 1 hr.

Beer Bread from Linda McCroy on Caddo Lake

3 cups of self rising flour ( do not try this will plain flour)
¼ to ½ cup sugar depending on your taste
12 ounces of beer…any kind, cold or warm doesn’t matter
Mix all 3 ingredients and place in a loaf pan sprayed with Pam
Bake for 45 minutes on 350, then brush top with melted butter and bake another 10 minutes . Remove from pan, let cool a few minutes and then slice with an electric knife.

Cheese Bread from Phyllis Spears in Arkansas

1 can original Grand biscuits ( 8 to the can )
¾ stick margarine melted in a bowl
½ cup grated cheddar cheese ½ cup of grated mozzarella cheese 1 ½ teaspoons of ground fresh black pepper and ½ teaspoon of garlic powder mixed in a bowl
Roll the biscuits in 8 individual balls, then roll them in the melted butter and then roll in the cheese mixture. Place on a flat cookie sheet and bake app. 18 minutes at 350 degrees.

Sausage Cream Cheese Dip

From Bellevue Meat Processing’s recipe book “Oh Deer”…..

  • 1 lb Bellevue Meat breakfast sausage(venison or wild pork)
  • 2 (8 oz.) pkg of cream cheese
  • 1 can Ro-Tel tomatoes (Drain the liquid)


Brown sausage in skillet, drain excess liquid. Add cream cheese and tomatoes and cook over a medium heat until cream cheese is melted. Place in a crock pot on LOW. Serve with tortilla chips and enjoy!!!