Arkansas PBS > Programs > Cooking on the Wild Side > s03 > Cooking on the Wildside September 2014

Cooking on the Wildside September 2014

Cheryl's Chocolate Cobbler

  • 1 stick butter
  • 1 cup flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ Tbsp. unsweetened cocoa powder
  • ½ cup milk
  • 1 tsp. vanilla extract
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups boiling water

Melt butter in 8 x 10 baking dish. (Can use an 8 x8 dish). Mix flour, baking powder, salt and 1 ½ tablespoons cocoa powder in bowl. Add milk and vanilla and mix well. Pour mixture over butter. Stir together 1 cup sugar and ¼ cup cocoa powder. Sprinkle over top of mixture in baking pan. DO NOT STIR. Slowly pour boiling water on top of mixture. Place on trivet in Dutch oven. Bake at 350-degrees about 30 to 45 minutes, until set. In home oven, bake in pre-heated 350-degree oven for 30 minutes.

Venison Slow Cooker Fajitas

  • 2 lbs. venison steak or roast
  • 1 cup medium chunky salsa
  • 1 Tbsp. tomato paste
  • 3 cloves garlic
  • Juice from one lime
  • 1 tsp. coarse ground black pepper
  • Fajita seasoning
  • 2 large, sweet onions, halved and thinly sliced
  • 1 red pepper, halved and thinly sliced
  • 1 yellow pepper, halved and thinly sliced
  • 1 green pepper, halved and thinly sliced
  • Flour tortillas
  • Chopped fresh tomatoes
  • Chopped fresh cilantro
  • Chopped fresh avocado or guacamole
  • Sour cream

Coat slow cooker with vegetable spray. Turn to low. Sprinkle venison with fajita seasoning and place in bottom of cooker. Mix salsa, tomato paste, garlic, lime juice and black pepper in small bowl. Spread mixture over meat. Layer onions and peppers on top of venison. Do not stir. Sprinkle with additional fajita seasoning. Cook on low for 8 hours. Remove vegetables and meat to platter. Cover and let rest 5 to 10 minutes. Slice meat and serve on flour tortillas with desired condiments.

Doc McCoroy's Fames Peach Cobbler

  • 2 (28 oz.) cans peaches in heavy syrup
  • 1 butter recipe yellow cake mix
  • 1 stick butter or margarine

Spray No. 14 cast-iron Dutch oven with nonstick spray. Pour peaches into Dutch oven. Sprinkle dry cake mix over peaches. Do not stir. Slice stick of butter and place slices evenly on top of cake mix. Sprinkle peach schnapps over butter, if desired. Place coals on top of Dutch oven. Bake 30 to 45 minutes. Place a few coals under Dutch oven the last 20 minutes of baking. For conventional ovens, bake in a 350-degree oven for 45 minutes. For either method, bake until cobbler is bubbly and golden brown.

Panhandler Spaghetti

  • 1½ lbs. ground chuck
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can whole kernel corn
  • 1 (28 oz.) can diced tomatoes
  • 1 can sliced mushrooms
  • 1 (10 oz.) package spaghetti
  • 4 beef bouillon cubes
  • 1 tsp. Italian seasoning
  • 1 (8 oz.) package grated Cheddar cheese
  • Salt and pepper to taste.

Spray Dutch oven with vegetable spray. Add 2 tablespoons oil. Brown meat. Add onions and peppers and cook until soft. Add remaining ingredients, reserving one cup of cheese until later. DO NOT COOK SPAGHETTI. Break spaghetti and put in oven dry. Put lid on oven and place coals underneath and on top. Cook at 350-degrees for 30 minutes. Check for doneness. Add remaining cheese on top of spaghetti. Replace lid to melt cheese. Serve.