Ingredients

1 cup of potatoes cubed
1 cup of cubed carrots
3 tbs. Of beef soup base
Boiling beef or deer meat
1 pound of wild rice
Diced up small onion
1/2 cup celery

Directions

Brown the meat in flour
Throw meat kettle and boil for an hour and throw the rest of ingredients in at the same time. You should have a hearty bowl of soup in an hour and half, just check on the potatoes and rice to see if done.

Note: beware that if you make this soup there will be people lined up at your door.

Ingredients

3 Tbsp. butter
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
2 cups fresh corn kernels
2 cups frozen lima beans
1/4 cup chicken stock
salt and pepper, to taste

Directions

Melt one Tbsp. of butter in a nonstick skillet over medium-high heat.
Add the red and green bell peppers and cook for one minute.
Add the corn, lima beans and chicken stock. Bring to a boil, then reduce to a simmer and cover.
Cook for three to five minutes.
Season with salt and pepper and add the remaining two Tbsp. of butter.

Ingredients

2-1/2 cups toasted bread cubes
2-1/2 cups scaled milk
1 cup butter
1/2 cup sorghum
pinch of salt
2 eggs, beaten
1 tablespoon pure maple syrup

Directions

Preheat oven to 350°F. Lightly grease a casserole dish. Pour scalded milk over bread; let stand 5 minutes. Heat sorghum, butter, and salt in a saucepan. Gradually pour over bread mixture. Cool. Gradually pour mixture over eggs. Stir in maple syrup. Pour into casserole dish. Place dish in pan of hot water and bake in oven for 50-60 minutes or until firm.

Baked Salmon with acorn squash and roasted red bell peppers.

Ingredients:
Salmon fillet (how big depends on how many people will be at your table)
Optional (because many people like it grilled or baked without any spices):
*Lemon juice
Salt
Pepper
*Garlic (powered or freshly chopped)

Salmon can be covered with pesto sauce and/or a cup of white wine for several hours prior to cooking. Bake fillet in a glass baking dish for 20-30 minutes, depending on the thickness of the fillet.