1lb deer tenderloin cut up into bite size pieces
2 eggs well beaten
1 1/2 cups crushed Ritz crackers
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. whole basil (dried)
1/2 tsp. cayenne pepper
Mix crackers with seasoning. Dip tenderloin in egg and then roll in cracker mixture. Deep fry in hot oil until cooked all the way through. Drain on paper towels.
We eat these like hot wings, dipping them in Ranch Dressing.
1 cup mayonnaise
2 (8-oz.) packages cream cheese, softened
1 1/2 tsp. coarsely ground pepper
1 cup shredded lettuce
7 slices bacon, cooked & crumbled
1/2 cup chopped tomato
1/4 cup chopped green onions
3 oz. (3/4 cup) cheddar cheese, shredded
Combine mayonnaise, cream cheese and pepper in small bowl. Beat at medium speed, scraping bowl often, until smooth.
Spread mayonnaise mixture onto bottom of 9-inch round serving dish. Top with lettuce, bacon, tomato, green onions and cheese. Serve with crackers.
1 egg, beaten
2 whole crackers
1 T butter
1/4 cup milk
2 T chopped onion
salt & pepper to taste
1 cup grated cheese
Peel Eggplant and cut into small cubes, adding approximately 1/2 cup water, and cook until tender. Drain.
Mash eggplant with egg beater.
Add 1 beaten egg, 2 whole crumbled crackers (onion-garlic crackers are good, as are Ritz or plain saltines), 1 T Butter, approximately 1/4 cup milk, 2 T chopped onion, salt and pepper to taste.
Bake in 350 degree oven for 30-40 minutes or until firm.
Remove from oven and top with 1 cup grated cheese. Put back in oven and cook until cheese melts.