Wally Marshall June/July Recipe Contest

This is a "BEST RECIPE" contest and it requires at least one picture of the food. It does not have to be a recipe for cooking fish. It can be for any food. Please make it an original recipe. Preferably one your great, great grandma handed down! Provide all the details and intricacies about making the food. The more pictures the better.

At the end of this contest, we will pick a winner in a different fashion than normal. It will be based on your votes, but the votes will be in a unique way which I will announce at the end of the contest. You'll see, it'll be fun. Just post your entries in this thread to enter the contest. The contest will go through the end of July, 2013.

The prize will be some Great Wally Marshall/Mr. Crappie gear:

Attachment 129093
A Lews Wally Marshall Solo Series Rear Seat Two Piece fishing Rod.
A Lews Wally Marshall Signature Series Crappie Reel
Plus a 4 Pound Test Mr. Crappie Mega Spool (500 Yards)

Attachment 129094
Very Light Weight Rod with great action.

Attachment 129095
The reel really is a very nice high quality reel. It's geared (6.1:1), has spool tension adjustment when free spooling. And has a switch to allow for free spooling. Nice smooth drag too.


Attachment 129096
I'll even throw in a Mega Spool of Mr. Crappie 10 pound test line too.

Attachment 129097
Plus a little Crappie.com something. A Crappie.com hat.


Disclaimer: Prizes and rules subject to change without notice.

House altree and fry the up.

I cant post a pic cause I don't have the capability however it is the best recipe for Crappie and Taters. Slice a potato like you would in thin slices to make fried taters get you crappie and taters together Bread them . Mix 1 bag andys yellow , 1 Box jiffy corn bread mix (blue and white box) and lowerys seasoning salt , fry the fish and taters together and happy eating . Tell me its not the best breading you've had !

Marinated fried crappie and Jalepenos:

Get the crappie that you want to cook and just put it into a gallon Ziploc bag with Italian dressing and leave it for an hour or two.

While you're waiting for the crappie to marinate get some fresh jalepenos and cut out the seeds then cut the peppers into rings or strips. Heat the frying skillet with olive oil and fry the jalepenos in the oil. Remove the jalepenos and keep the oil in the pan.
Get some Italian seasoned or regular bread crumbs. Add some salt and pepper to the crumbs and you can add some Cajun seasoning if you like but the dressing marinade gives it plenty of taste. Take the crappie out of the marinade and dip each side in the crumbs coating evenly. Throw them in the oil used to sautee the jalepenos. Cook both sides for 3-5 minutes until crispy golden then serve!

Serve them with potatoes, fries, cole slaw, potato salad, you name it. Basically the same side dish you would serve with grilled food. Tastes awesome! You don't have to use jalepenos, you could use garlic cloves. They taste amazing!

Here is a simple recipie my mother used to make. She called it Goulosh, basically just everything fresh in the garden cooked down together. Works best in an old fashion Cast Iron pot with a lid.Today I used new Red Potatoes, Yellow Squash , Zuccinni , Onions, Green Tomatoes, and Okra. You can also use Green Beans , Corn , or whatever additionally you grow.

Here is my washed garden fresh vegtables.
Attachment 130062

Here is all my vegtables cut up with Butter , Garlic Powder, Salt and Pepper ready to cook.

Attachment 130063

After cooking covered on low heat stirring occasionally to prevent sticking here is finished product. Cook till all vegetables tender. You can have a veggie supper or cook a pork chop or chicken breast to add to your meal.
Attachment 130064

This is a recipe that my mother (Dee Buettgenbach) had published in North American Hunting Club's Members Cookbook.

Hope you like it.

Jalapeño-Pheasant Appetizers

1 to 2 pheasant breasts
24 jalapeño peppers
1 cup shredded cheddar cheese
8-oz. pkg. cream cheese
12 slices bacon, cut in half

Slice partially frozen pheasant breast meat 1/4-inch thick and 1-inch wide.
Seed peppers, keeping them whole. Combine cheddar and cream cheeses and
stuff jalapeños. Wrap pheasant slices around jalapeños and then wrap with bacon.
Secure with toothpick. Broil, turning frequently until bacon is crisped and done.

Attachment 130123

billbobs pickles get a jar of sweet bread and butter pickles and put a couple spoons of horseradis and chill

Not really handed down from MY grandma, but I bet somebodies grandma...they are good and I have witnesses just like Billbob!

1# ground breakfast sausage/ground meat (venison preferred) per phattie.
1# thick sliced peppered bacon.
shreadded cheese (your preference)
jalapeno peppers/red peppers/onions (quantity to taste)
spices to taste.

Put ground meat in ziplock baggie and leave the zipper open just a tad. Roll out the meat until it fills the baggie uniformly, rolling the air out the open corner.
Make up as many of these as you plan to smoke up. Put them in the fridge and go outside and get your smoker set up.

Dice up the Jalapenos, onion, and whatever else you want to stuff the phattie with. There really isn't anything that you can't add...it's kinda like an omlette.
Take one of the baggies of meat and cut down the sides, unzip it and fold it back exposing the sheet of meat. Add any spices you like at this point.
Spread your cheese(s) over the meat and add the peppers, onions, etc. Roll the sheet of meat up.

Go back outside and start your smoker so it's ready.

Take the pound of bacon and lay out a weave on waxed paper or plastic wrap. It should take seven or eight slices each direction to make the weave. Place the meat roll on one side of the bacon weave and roll it up pulling the paper back as you go. Tuck any bacon in on the ends.

Your ready to take it/them to the smoker. (Why waste the charcoal/wood...make a bunch at once. They freeze and taste just about as good later.
Smoke them for 5-7 hours depending on your smoker and how many you do at one time.

NOTE: You can also coat them with your favortie BBQ sauce, and there are no rules, so experiment! :cheers2

Here's a link to Photobucket and a pictoral of how to assemble them.

Phatty Pictoral Photos by YankeeDoodler1954 | Photobucket

(Have plenty of beer on hand, invite some friends over and get them to help you do some yard work while the phatties are smoking, then crack open a cold one and enjoy!)

Being a simple country boy that was raised in the city, I have this love of simple country food. When it comes to favorites, it's a hard choice. There is so much good stuff that grows in my garden that it's a little hard to choose which is best. My garden has tomatoes, cukes, onions, peppers, purple hull peas, sweet peas, snap beans, broccoli, cauliflower, beets, okra and on and on. There is something fresh just about year round. When it comes to favorites I guess it would be a toss up between the snap beans cook with salt pork over rice served with a chuck roast on the side and smoothered okra. Today I'll pick the okra, tomorrow it might be the snap beans.

Okra, you know that slimy nasty stuff that hardly anyone likes. The stuff that has small spines all over it that causes you to itch like a hound dog full of fleas after you've picked it. When I think of slimy okra I think of Jerry Clower. I love this short story.

Jerry Clower - Boiled Okra - YouTube

When it comes to okra, I do it all. I plant it, grow it, pick it, cook it, and the best part is I eat it and plenty of it.

Okra just coming up.
http://i239.photobucket.com/albums/f...n/IM000592.jpg

Growing nicely
http://i239.photobucket.com/albums/f...n/IM000615.jpg

Read for picking
http://i239.photobucket.com/albums/f...n/IM000619.jpg

Fresh picked
http://i239.photobucket.com/albums/f...t/100_0661.jpg

Tips cut and ready to slice
http://i239.photobucket.com/albums/f...t/100_0662.jpg

Slicing, click on picture to see me in action.
http://i239.photobucket.com/albums/f...h_100_0665.jpg

Gather some onions and chop
http://i239.photobucket.com/albums/f...n/null-169.jpg

Now we're ready to cook.

Put okra in large dutch oven.
http://i239.photobucket.com/albums/f...t/100_0667.jpg

Cover with onions.
http://i239.photobucket.com/albums/f...t/100_0668.jpg

And then tomatoes, peppers, and a little salt.
http://i239.photobucket.com/albums/f...t/100_0669.jpg

Put cover on pot and put in oven at 350 for 1 hour. Remove from oven and stir well. Put back into oven for another hour. Remove and stir well. Put back in oven for one final hour.

Done and no more slime. Delish.
http://i239.photobucket.com/albums/f...t/100_0673.jpg

It can be eaten fresh out the pot but to make something good even better, move some of the okra to a smaller pot and add peeled and de-veined shrimp and a little water. Cook over low to medium fire until shrimp are done and water is gone. Serve as is or over rice.


http://i239.photobucket.com/albums/f...e/100_3590.jpg

To make gumbo just add more water to okra and bring to a boil. Simmer for at least a half hour. Add shrimp and cook slowly until shrimp are done. Serve with a big helping of potato salad.

"gene"

Here's a recipe I make whenever we make ribs or have a get together with friends/family.

I start by frying a half pound of bacon about 3/4 of the way then add half an onion and let them cook the rest of the way together in a cast iron pot
next i add a can of black beans rinsed and drained, a can of drained red kidney beans,can of drained white kidney beans, can of drained pinto beans, and a can of chili beans with sauce
then i add a half cup of brown sugar, half cup of ketchup,healthy table spoon of mustard and table spoon of apple cider vinegar
after i combine these i let them cook for about 5-10 minutes then add a jalapeno, banana pepper and some cumin and cayenne pepper
and it looks like thisAttachment 132126

then this time i put them on with the ribs for an hour to add some smokiness otherwise i let them simmer on low for 30-45 minutes.
Attachment 132127Attachment 132128

Whenever we go camping we always bring the dutch oven and charcoals for cooking outside. One of our all-time favorites is chili with a cornbread topping. Here is what we do.
We use a 10" dutch oven and for this recipe you need
2 lb Ground beef (lean)
1 c Chopped onion
1 c Chopped green pepper
1 c Sliced celery (optional)
1 (15 oz.) can kidney beans
1 (15 oz.) can pinto beans
2 (16 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
2 cl Garlic, minced
1 tbs Hot Chili powder
1 tbs Cummin
2 tsp Salt
In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain the canned beans, reserving a little of the liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid.
Meanwhile mix 1 box of Jiffy or similar cornbread mix and gently place on top of the chili while it is cooking. Allow about 1/2 hour or so for it to cook along with the chili.
Chow down
http://i186.photobucket.com/albums/x...ps6b49aa95.jpg

Something a little different.
When I was growing up (Many years ago.) I would eat almost anything. The one thing I did not like was spinach.
Mom would fix it and I would end up sitting at the table at least 2 hours because I would not eat it I ate everything else just not that.
It got to the point that mom would not fix it just because I would not eat it.
One day the family was out at my Grandparents house and my grandmother was fixing a quick lunch for my grandfather, who was out in the field.
That's right there was Spinach in it, but it was not the slimy stuff that you see when you open a can of spinach.
It was a spinach casserole. It was cooked in a cast iron skillet. And when I tasted it I loved it.
To this day it is still one of my favorite dishes. You can fix it in a skillet in the oven, or on top of the stove. Or you can fix it in a dutch oven over a camp fire.
Every one that I know that said they hated spinach said they would eat my spinach casserole, if I fixed it again.
This is great for a quick camp breakfast.Attachment 132754Attachment 132755

1 can spinach
5 eggs beaten
5 slices bread (dried) torn into pieces
can use toast
5-6 slices bacon

Cook Bacon in skillet after bacon is crisp, drain bacon grease.
redoes heat and add spinach to bacon. after spinach starts to cook,
add eggs and bread. now you can finish cooking on the stove top or,
put into a 350 degree oven for 15-20 min or until eggs are set.

Sorry for the poor pics taken on my I-Phone

Baked or BBQ'd Whole Red Snapper


One 4 to 5 lb Red Snapper
12 oz crab meat
1 cup green onion, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup bread crumbs
2 eggs
1 tsp salt
1/2 tsp red pepper
1 tsp black peppe
r 1/4 tsp garlic powder
3 tsp lemon juice

Wash and dry fish; set aside. Preheat oven to 375F. In a large bowl, mix crab meat, onions, celery, breadcrumbs, eggs and seasonings. Rub fish with lemon juice and stuff mixture in cavity of fish; if any is left over place around fish in pan. Bake for 1 to 1-1/2 hours. Allow to cool five minutes before serving. Same process if putting it on the pit.

Enjoy

before
Attachment 132773

after
Attachment 132774

one of my favorites I learned from my dad is pan fried egg noodles with beef and vegetables
cook the egg noodles then drain and lay out in frying pan and add oil till golden brown or crunchy as desire and flip and do same on other side.
cook the meats and vegetables together like stir fry and add salt, pepper, soy sauce, and on the secret to get sauce to thicken up is to mix a little bit of corn starch and water and add it to thicken up. After you complete the stir fry add it on top of pan fried egg noodles and serve and eat it before noodles lose the crunchy from the sauce. One of my favorite dish have it almost at least once a week.
Attachment 132801

We are deciding on a winner now, one will be announced some time today. Thanks everyone, there are a lot of great entries here, it will be a tough decision.

The winning recipe will automatically be published on the home page at exactly 8pm tonight. Although the forum software is kinda funny. The actual winner may be able to see his article already there (because he is the author of the post). I'm not 100% sure about this, that's why I say he may be able to see it. I can always see everything cause I'm the site administrator. shhhh