Venison or Beef Roast
First, I season roast with steak seasoning, little garlic salt and pepper. Add flour to a plate or platter big enough to hold roast. Flour each side and around the edge. Next, just enough olive oil to bottom of frying pan to brown roast on all sides.
Now, we start with our Roasting pan or large enough pan to hold roast and veggies. Preheat oven to 400°. Add your roast to center of pan, 4 cups of water and 3 bouillon cubes. Put in oven for one hour then take out and turn over and put back in oven for one more hour. (if your oven cooks fast or really hot then cut down the time or temp) You may need to add more water to cover your roast so it does not dry out.
While my roast is cooking I peel my potatoes, slice the onions, and have my carrots cut to bite size ready to add to my pan. Before, adding my veggies, I add some of the flour and whisk it into the broth so it will thicken and be more like a gravy. My potatoes go in first, then the carrots and the onions last. Put back in oven and let bake for another 45 minutes to 1 hour. Note: If your roast is not covered with broth or water when you put it back in the oven for the last time the top will dry out.
Yellow Crookneck Squash Casserole
5 cups yellow crookneck squash
8 tablespoons butter (1 stick)
1 large onion chopped
2 eggs beaten
1 cup plain pork rinds crushed (about 12 rinds)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup shredded cheese (if you like a lot of cheese you can add more)
Preheat oven to 350°: spray Pam in a oven proof baking casserole dish. In fairly large covered saucepan, cook the squash in about 1 cup of boiling salted water until tender about 12 minutes. Drain well and mash with potato masher.
Add onions, eggs, pork rinds, and seasonings to the mashed squash. Mix well… Spoon or pour into baking dish. Bake uncovered for 20 to 30 minutes. Remove from oven and sprinkle cheese on top. Put back in over and bake until cheese melts… ummmm sooo good!!!