October 29, 2016

Here's the delectably hearty menu we told you about on the Southern Sisters Radio Show!  We've paired a warm and hearty venison stew with southern-style jalapeno cornbread and a cool, crisp romaine and red kale salad with apples and warm spiced cider vinaigrette.  Bwa-ha-ha-ha!  It's spooky delicious!

Spicy Venison Halloween Stew

1 lb. ground venison sausage (you can substitute ground beef, pork or turkey)

1 large onion diced

1 large yellow bell pepper chopped (optional but nice)

2 (15 oz.) cans chili beans (we like the spicy variety)

1 (15 oz.) can great northern beans

1 (15 oz. can) black beans

1 (15 oz. can) corn, yellow or white

2 (15 oz.) cans tomato sauce

1 cup water

1 (4 1/2 oz.) can chopped green chilies

2 (1 1/4 oz.) envelopes taco seasoning


2 (1 oz.) envelopes ranch dressing mix

For topping (optional):  shredded cheese, sour cream, scallions, toasted pumpkin seeds.

Several dashes hot sauce (or more if you like sassy-hot like the Southern Sisters do)

Brown the meat, onion and bell pepper in a dutch oven over medium-high heat.  Drain the fat.  Add all remaining ingredients and bring to a boil.  Reduce heat and simmer 30-45 minutes.  Ladle the stew into individual bowls and top with shredded cheese and other toppings as desired.

For a spooky Halloween presentation:  Serve the stew in a hallowed out pumpkin.  Cut the top off the pumpkin (be sure to make the opening large enough to get a ladle inside), remove the membranes and seeds, pat the inside dry, and fill the pumpkin with the stew.  Replace the top of the pumpkin to keep the stew warm until ready to serve.



White Cheddar Cornbread

1 1/2 cups cornmeal

1 1/2 cups all-purpose flour

1 cup sugar

2 eggs

1 1/2 tsp. salt

5 tsp. baking powder

1 1/2 cups milk

2/3 cup vegetable oil

1 cup yellow corn

1 cup shredded white cheddar cheese

Preheat oven to 400 degrees.  Generously spray a 10" cast iron skilled with cooking spray.  In a large bowl, combine the cornmeal, flour, sugar, salt and baking powder.  Form a well in the center of the dry ingredients and add the eggs, milk, and vegetable oil.  Stir the wet ingredients first and gradually incorporate the dry ingredients.  Add the corn and green chilies and mix well.  Pour the batter into the cast iron skillet and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and immediately sprinkle with the white cheddar cheese.  Makes 8-10 servings


Autumn Salad with Warm Spiced Cider Vinaigrette

Adjust the size of this amazing salad for the number of folks you plan to serve.

- 2 parts chopped romaine to 1 part chopped red kale

- Thinly sliced apples

- Toasted black walnuts, chopped


1/2 cup apple cider vinegar

1/2 cup apple cider

1/4 cup brown sugar

2 tsp. black pepper

1 1/2 tsp. cayenne

2 tsp. ground cinnamon

1 1/2 tsp. salt

2 cups canola oil

Whisk together all ingredients in a saucepan over medium-high heat.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Allow the dressing to cool until it is warm (not too hot).  Toss with the greens, apples and walnuts and serve.




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