TOASTED PUMPKIN SEEDS

They are another tradition around the Green Household.

~Simple~

&

Delicious!!

1 1/2 cups pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Preheat oven to 300 degrees

Toss seeds in a bowl with the melted butter and salt.

Spread the seeds in a single layer on a baking sheet

bake for about 45 minutes or until golden brown

stir occasionally

VENNISON STEW

Wes has been quite "the chef" lately.

He searched around for some recipes for Deer Stew:

2 pounds venison stew meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 can chopped tomatoes

1 can mixed vegetables

2 diced potatoes

1 can white beans

1 large can tomato juice

2 tsp. Worst. Sauce

spices: cayenne pepper, Mrs. Dash, Salt, Pepper

Wes has made two versions of stew.

The first was made from Deer Steaks that he grilled out on the grill, then

cut up for larger chunks of meat.

The second was made from ground vennison, so it was more

like a vegetable soup.

*with the addition of the spices, it does not taste gamey*

You can also use lemon juice or Italian dressing for a marinade before grilling

HOMEMADE STRAWBERRY JELLY

Making homemade Jelly is not hard at all!!!

It is just TIME consuming!!

The hardest part is preparing the jelly jars.

Make sure you follow the directions on the box

(washing, boiling, inspecting...)

There is NOTHING like the taste of homemade jelly!

I grew up with homemade jelly, and I just do not like the flavor

of store bought jams and jellies.

We have been" living off" of Granny's and Grandma's

Strawberry jelly donations for the past couple of years, and I thought it

was time to make our own.

I have always called it jelly, but it is really a jam

(with all of those wonderful pieces of fruit)

STRAWBERRY JAM

4 c. sugar

2 c. crushed strawberries

1 envelope fruit pectin

Add sugar to crushed strawberries in a large pan; mix well.

Add pectin, bring to boiling and boil 1 minute, stirring constantly.

Continue stirring about 3 minutes. (There will be some sugar crystals remaining.)
Quickly ladle jam into jars and cover with tight-fitting lids.

Let stand until "set".

Use the next morning, store in freezer, or give to friends!