What you need 2 pounds venisonburger 1/2 cup mayonnaise 1/2 cup plain dry bread crumbs 1 envelope Lipton onion soup mix
What you do Combine mayo, bread crumbs and soup mix in a bowl. Mix mayo mixture into ground beef and shape into patties. Grill on low heat until done. Serve burgers on buns.
Oysters in a blanket
What you need 12 large oysters Salt and pepper Bacon Toast
What you do Sprinkle oysters with salt and pepper. Wrap each oyster in a strip of bacon secured with a toothpick. Broil 8 minutes or until bacon is crisp. Serve on well-buttered toast.
Pan-fried trout and onions
What you need 3 trout 2 medium-sized onions 2 tablespoons butter Salt and pepper
What you do Salt and pepper trout well and place in a frypan covered with hot melted butter. Add sliced onion. Turn fish once, frying 6 to 8 minutes per side. Serve immediately.
Sunday shrimp salad bowl
What you need 2 1/2 cups cooked shrimp, cleaned and halved 1 cup cooked peas 1/2 cup chopped celery 2 hard cooked eggs, sliced 1 small cucumber, pared, scored and sliced thin 1 small head lettuce, shredded Mustard French dressing
What you do Have ingredients chilled and combine all except French dressing in a salad bowl. Add dressing and toss until salad is lightly coated with dressing. Garnish top with a few whole shrimp.
Catfish in parchment
What you need 1 serving of catfish per person Herbs to taste, such as fresh or dried cilantro, basil, thyme, parsley, dill and parsley Salt and pepper Olive oil
What you do Heat oven to 350 degrees. Wash catfish fillets and dry on paper towels. Place one serving of catfish on one half of a large sheet of parchment paper or tin foil. Sprinkle fresh cilantro, dill, parsley or other herbs of your choice. Season with herbs, salt and pepper. Add a drizzle or two of olive oil. Fold and seal parchment paper loosely around fillets. Place packets on a baking sheet. Bake for 30 minutes or until catfish flakes. Hint: Tin foil is easier to seal; Also, parchment paper with one side tin foil is now available. * Great paired with small red potatoes and fresh asparagus.