Below are recipes from some of Donita K. Paul's writer friends.
Click on the titles for recipes and some fun stories behind them!

Recipes Index 

• Aunt Mildred's Icebox Cake  
  (Vickie McDonough)

• Banana Split Pie (Jefferson Scott) NEW!

• Baptist Beans (Ane Mulligan)

• Blasted Tomatoes (Kacy Barnett-Gramckow)

• Buffalo Chip Cookies (Deborah Vogts)

• Cake From a Can (Lauralee Bliss)

• Cowboy Caviar (Gail Martin)

• Dusty Nuts (Donita K. Paul)

• Elephant Stew (Sara Probasco)

• Frog Eye Salad (Sandra Byrd)

• Groundhog Stew (Cyndy Salzmann)

• Humitas (Jan Eckles)

• Husband's Variation Cake (Lena Nelson Dooley)

• In Your Face Pork Chops (Roxanne Henke)

• Mac & Moo (Judy Miller)

• Moose Stew (Dori Chaconas) NEW!

• Orange Sherbet for Dummies (JoAnn Reno Wray)

• Pickle Soup for the Soul (Sharon Hinck)

• Ratskinner's Stew (Douglas Hirt) 

• Ritzy Turkey (Judy Miller)

• Smashed Bunny Cookies (Gail Sattler)

• Texas Straw Hats (Deborah Raney)

Our Latest Recipe: (Added 8/7/06)

Dori Chaconas' Moose Stew

1 lb. moose, venison, or beef stew meat cut into 1-1/2 inch cubes
2 Tbsp. wine vinegar
1/2 c. butter
1 Tbsp. brown sugar
1 lb. small onions, peeled
1 clove garlic, minced
1 can (6 oz.) tomato paste
3 whole cloves
1/3 cup red table wine
2 c. water

Season meat with salt and pepper. Melt butter in heavy kettle with cover. Add meat and coat with butter, but do not brown. Arrange onions over meat. 

Mix tomato paste, wine, vinegar, sugar, garlic and spices with water. Pour slowly over meat and onions. Cover kettle and simmer three hours.

Serve with crusty bread and a good salad.