Tater Salad

8 lg. potatoes

4 hard boiled eggs
2 lg. dill pickles, chopped
1/2 of a 32 oz. tub of sour cream
Small amount of mustard, for color
Salt & pepper to taste


Boil potatoes. Cool, peel skin, and cut into large to medium cubes (if cut too small, when mixed they will look like coarse mashed potatoes). Separate hard boiled eggs, chop whites separately and set yolks aside in a medium bowl. Add chopped egg whites, pickles and mix with potatoes. In medium bowl, mash egg yolks with a fork, add sour cream and mustard. Mix well. Add mixture to potatoes and mix. Add salt and ground black pepper to taste.


Venison Sweet Pepper Stir Fry

Ingredients 1/4 cup cornstarch

2 teaspoons sugar

6 tablespoons soy sauce

1/4 cup white wine vinegar

1/2 teaspoon pepper

1 venison tenderloin (about 1 pound), cut into 2-inch strips

1 medium green pepper, julienned

3 tablespoons canola oil

Hot cooked rice

In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice