RECIPES (updated July 2015)

Need something quick to fix that will feed several people? Cook up some eggs!!
We used to have these one pan egg dishes every time we went camping. Easy to fix, feeds a lot of people, easy clean up. We use cast iron pans to cook almost everything here on the farm. Makes some amazing tasting food.
The ingredients in these egg dishes can be as simple or as elaborate as you want. Tonight, I am using turkey ham (minced), banana peppers (diced), tator tots (tear them up small) and lots of eggs, since we have so many in the fridge right now. Throw them all together and cook them up. See, I told you it was easy!

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Spaghetti Squash Cheese Bake

When we have a large crowd for potluck dinners, I like to make a Spaghetti Squash Cheese Bake. 

Cut 2 Spaghetti Squash in half lengthwise and put them cut side down on a cookie sheet that has been sprayed with cooking spray. Bake them for 35 (??  time depends on size of squash) minutes at 375 degrees. Let them cool slightly and pick the spaghetti out. I pick it into a colander to let the moisture drain off. I stir it around several times as it's draining to help get as much moisture out as you can.

While that's draining, cook a package of sausage and drain. In a saucepan, melt 1/2 to 3/4 of a block of Velveeta type cheese. Add a little milk to help it melt, but not too much, you don't want the cheese to be too runny. Add in a packet of  Hidden Valley Ranch. Now add in the sausage to the cheese. Put cheese mixture with the squash and mix it all up. Put it in a cake pan and bake it until its golden brown on top. About 30-40 minutes. Let the dish set for a little while to cool before serving so it will thicken up.

It may not be exactly healthy for you, but it is good! 

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Made some flat bread "pizzas" last night. They were so good, I ate too much. Can't wait to fix them again.
canned rabbit
ranch dressing
flour tortillas
mozzarella cheese
spinach

Spray your cookie sheet with non-stick cooking spray. Put down one tortilla, spread some mozz on it, then add another tortilla on top of it. Spread ranch dressing, and top with the rabbit, spinach and more cheese. Bake until the cheese is melted and browned.


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One of our favorite recipes, Rabbit/Garden Soup. We made this soup this fall over an open fire, in a cast iron pot, out in front of our cabin. Our boys and their families were here with  us and we had a lot of fun. They set up tents in the yard and our grandson had a blast. I don't know if the best memories of that day had anything to do with the soup, or just that time spent with our family. Can't wait to do it all again.

Rabbit/Garden Soup

This is just the ingredients we threw in it that day. That's a great thing about soup, you just wing it and use what you have.
Rabbit (picked and shredded)
Green Beans, tomatoes and tomato juice (homegrown from our garden and canned, of course)
Onions, Cabbage, potatoes, Rosemary and thyme (again, from the garden)
Salt and pepper, carrots (store bought unfortunately. Carrots will be planted this year)

Just cut everything up and throw it together. We just added what looked good as far as amounts.
There is something to take pride in when you grow and do so much for yourself. You know how much hard work it takes to make something as simple as soup.
**I will add a warning to this soup recipe though. When doing things the way we did it this day, we had our boys CONSTANTLY asking if it was done yet Sitting around that fire and smelling that awesome soup cooking, we were all famished, but not for long. We needed a nap in the tents when we got our fill. It was like Thanksgiving, you eat until you can't move, take a nap and eat some more:)

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BAKING POWDER BISCUITS

2 c. flour
1 t. salt
1 T. baking powder
3/4 c. milk
1/3 c. coconut oil

Preheat oven at 450 degrees. . Mix the dry ingredients. Cut shortening into the dry mixture until crumbly. Add milk and stir. Roll out on floured surface to 3/4" thickness. Cut with a biscuit cutter. Place on ungreased cookie sheet and bake for 12-15 minutes.

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EGG NOODLE RABBIT VEGETABLE CASSEROLE
4 cups egg noodles
1 T. salt
3 quarts boiling water
1 10 3/4 ounce can of cream of mushroom soup
1 1/2 cups of cooking broth
2 cups cooked, diced rabbit meat
1 c. cooked, sliced carrots
1 c. cooked, cut green beans
1 T. butter or margarine
1/2 c. fresh bread crumbs
1/2 c. shredded cheddar cheese

Gradually add noodles and salt to boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in a colander. Mix noodles with soup and broth. Add rabbit, carrots and beans; toss lightly until well combined. Spoon into a two-quart casserole. In small saucepan, melt butter or margarine. Stir in crumbs and cheese. Sprinkle crumb topping over casserole. Bake in 375 degree oven for 20 minutes or until center is bubbly.

***Variations I've used:
I make this dish with different ingredients almost every time I make it. I use what I have available at the time. If I have fresh carrots, I steam them to cook them before adding in.
For the rabbit, it's what I have canned. It's already cooked and I just pick it and cut up small.
For the cooking broth, I use the broth from the canned rabbit, if I get enough. Sometimes I've had to use store bought chicken broth.
I've used corn instead of carrots, or peas instead of green beans, Whatever you have.
This dish is easy to make and makes at least two meals for us.

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We use a lot of rabbit for shredded bbq. Quick and simple for when we have things to do outside. I just pick and cut up the canned rabbit and add in the bbq sauce. (Sweet Baby Rays all the way!!)

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When I fry rabbit, I coat it in Italian Seasoned bread crumbs and fry it in Extra Virgin Olive Oil just long enough to get a crust on it. I then bake it in the oven. Good stuff!
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