10 to 20 dove breasts
30 jalapena peppers, seeded
30 bacon slices

Carefully remove meat from each side of dove breast with sharp knife and slice each half lengthwise into 2-3 pieces.

Cut jalapena peppers lengthwise into strips about the same size as the dove breast. Be sure to remove the seeds. Cut bacon slices into halves. Wrap 1 dove breast slice, 1 jalapena slice in half slice of bacon and skewer with toothpick. Cook in broiler or on barbecue coals until bacon is brown.

by Ronnie Tobin

8-12 lb. Briskey or Venison
1 large bottle French's mustard
1 bottle liquid brown sugar
2 bottles Kraft original Bar-B-Q sauce
1 bottle Worcestershire sauce
salt/pepper

Place brisket in large roasting pan. Poke holes with a large fork, salt and pepper to taste.

Prepare 1st sauce and mix:
1 bottle Bar-B-Q sauce, ½ bottle mustard, ½ bottle Worcestershire sauce, add liquid brown sugar to taste, add water to thin mixture. Pour over brisket.

Cover and place in oven at 375, approximately 3-4 hours till tender. Cooking time varies with size of brisket.

Take brisket from roasting pan and remove fat, slice. Put sliced brisket in cleaned roasting pan.

Prepare 2nd sauce exactly as 1stand pour over sliced brisket. Simmer till ready to serve.

by Larry Spigler

1 ½ cups regular long grain rice 1 can cream of mushroom soup
1 can beef broth flour
garlic salt black pepper
2 medium onions, sliced milk
1 soup can of water or white wine 4 tbsp cooking oil
1 green pepper, chopped ¼ cup butter
½ pkg Liptons Onion Soup (herb&garlic) 1 ½ lbs of meat cut in small pieces (any type of meat: venison, beef, pork, doves, quail chicken, squirrel)

Tenderize the meat with the edge of a saucer or the back of a large knife. (Add a small amount of pork with venison) Salt and pepper each piece of meat, shake in flour, then brown in hot oil in Dutch oven. Remove the browned meat and place on paper towel. Turn the heat low, add rice to the oil remaining from browning the meat and cook until brown. Add the soup mix, cream of mushroom soup, beef broth, and water (or wine). Place the onion and peppers over the rice then add the meat. The rice should be covered with an inch of liquid. Place in a 350º oven for one hour. While cooking add, milk if liquid needed to keep the rice moist. At the end of cooking drizzle with butter.

by Ronnie Tobin

1 ½ lb. ground meat chopped onion
1 (16oz) can pinto beans chopped tomatoes
1 (14 ½ oz.) can stewed tomatoes grated cheese
1 pkg. taco mix nacho chips
shredded lettuce

Brown ground meat and drain thoroughly. Add beans, stewed tomatoes and taco mix. Allow to simmer for 30 minutes. Place 10 to 12 nacho chips on serving plate. Serve in generous serving of meat mixture and top with shredded lettuce, chopped tomatoes, chopped onions and grated cheese.

by Beverly Sparks

2 lbs hamburger meat (venison)
1 pkg flour tortillas
1 pkg taco seasoning 2 cans Rotel
1 can ranch style beans grated cheese
diced onion (optional)

Brown hamburger (venison), add taco seasoning per package instructions and onions (optional), cook then drain most of liquid, add ranch style beans (do not drain beans).

Start layering starting with a thin layer of meat mixture in the bottom of casserole dish a layer of tortillas and then cheese (continue layering in this order). Pour Rotel over the top and finish with a layer of cheese. Bake at 350º until bubbling and cheese is melted.

by April McDowell

1 - 5 ½ oz pkg of buttermilk biscuit mix
1/3 Cup Milk
4 tbsp mayo 1 lb ground pork or deer sausage
½ cup chopped onions 1 egg
2 cups grated cheddar cheese 2 - 4oz cans chopped green chilies
1/8 tsp cayenne

Mix biscuit mix with milk and 2 tbsp of mayo, spread dough in well greased 8x12 baking dish. Saute sausage and onion, drain on paper towel then spread over biscuit mixture, beat egg with remaining mayo, cheese, chilies, and cayenne. Spread on top of meat. Bake at 350º for approximately 50 minutes, cut into squares to serve.

by Vicky Tobin

12 fresh jalapenas
1 small spreadable cream cheese
1 pkg of bacon

Half jalapenas and remove seeds. Stuff with cream cheese and wrap with bacon. Grill or smoke until bacon is done. (Note: Watch your fire - don't cook'm too fast).

Yields 24

by Winky Karnes

3 (8oz) pkg. cream cheese
1 cup sour cream
2 tbsp Pace picante sauce
1 pkg large flour tortillas
1 bunch green onions, finely chopped (optional)

Mix together cream cheese, sour cream, and picante sauce with a mixer until smooth. Add green onions (optional). Mix. Spread on top of each tortilla. Roll up and place in refrigerator for 4 hours. Slice in bite-sizes. Serve with picante sauce.

by Winky Karnes

3 pkgs dry yeast
2 eggs, beaten
2 ½ cups warm water
2 ½ tsp salt
¾ cup shortening
8 ½ cups flour
¾ cup sugar

Mix yeast with warm water. Add shortening, sugar, eggs, and salt. Add flour (you can put first 4 cups in and use mixer - much easier). Let rise; pinch off muffins and let rise again. Bake at 400º until brown. You can make cinnamon rolls or donuts out of this dough.

To refrigerate; Let rise once and punch down. Refrigerate, then set out 1 hour. Make rolls and let rise, then bake.

by June Gibson

2 Gallons green chopped tomatoes 3 quarts chopped onion
3 quarts chopped bell pepper 1 pint HOT peppers
8 cup sugar ¾ cups canning salt
½ gallon vinegar

Chop tomatoes, peppers and onions, cover with ¾ cup salt. Let set 1 hour, drain.

Mix sugar and vinegar, bring to a boil, put tomatoes in vinegar mixture - simmer for about 15 minutes - Put in jars and seal.

by June Gibson

3 eggs
1 teaspoon vanilla
1 tablespoon sugar
¼ teaspoon salt
2 tablespoons flour
1 cup pecan halves
2 cups light corn syrup
One 9-inch pie shell

Beat eggs until light. Mix sugar and flour, add to eggs and beat well. Add syrup, vanilla and salt. Sprinkle pecans in pie shell and pour filling on top. Bake in moderate oven (375°F.) for 45 to 50 minutes.

Yield: One 9-inch pie

by Loretta Montgomery

to 6 Granny Smith apples peeled
1 can biscuits
1 stick butter or margarine
¼ cup cinnamon
¼ cup sugar

Preheat oven to 350º Peel and cut apples into slices, cut biscuits in 2 inch squares or balls (Note: it is important to cut biscuits to prevent them from being gooey ), melt butter or margarine in bowl. Mix cinnamon and sugar in bowl.

Dip biscuits into butter or margarine then into cinnamon & sugar mixture. Using a glass loaf pan place one layer of biscuits then a layer of apple slices, repeat ending with biscuits as top layer. Pour remaining butter or margarine and cinnamon & sugar mixture over top. Bake 15 to 20 minutes or until biscuits look done. Enjoy!

by April McDowell

3 cup flour
2 tsp. lemon extract
3 cups sugar
1 cup buttermilk
½ tsp. salt 6 eggs, separated
1 cup crisco ¼ tsp. soda

Cream sugar and crisco. Add egg yolks, one at a time. Blend after each addition. Add lemon extract. Sift dry ingredients together and add alternately to cake batter with milk. Begin and end with the flour mixture. Beat egg whites until stiff. Fold into the mixture. Bake in a floured and greased tube pan at 350° for 1 ½ hours. Be sure top crust is firm. Do not ice.

by Beverly Sparks