2 to 3 lb. chicken wings
1/4 C. butter
1/4 C. minced garlic
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. basil
1 tsp. black pepper
1 tsp. Tabasco sauce

Place chicken in crockpot, then add remaining ingredients. Cook on LOW for 6 to 8 hours.

Remove from crockpot with a slotted spoon and serve with hot Italian or French bread.

Serves 8 to 10.

/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup strawberry preserves
1 2/3 cups confectioners’ sugar
2 tablespoons water
1/4 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar. Add egg; mix well.
Beat in molasses. Combine flour, baking soda, salt, cinnamon and
ginger; add to creamed mixture and mix well. (The dough will be very
stiff.) Cover and chills several hours or overnight. On a lightly
floured surface, roll dough to 1/8-in. thickness; cut into 2-1/4-in.
to 2-1/2-in circles. Place 1/2 teaspoon preserves on half of the
circles; top with remaining circles. Pinch edges together to seal.
Place on greased baking sheets. Bake at 350 degrees F for 10 minutes
or until lightly browned. Cool on a wire rack. Combine glaze
ingredients and frost cooled cookies.

So………………. Good To.

5 dried jalapeno peppers
3 onions, chopped
3 tbsp. oil
1 clove garlic, chopped
1/2 cup flour
2 lbs. cubed venison
1 1/2 cups cold water
2 tbsp. lemon juice
1 1/2 lbs. chopped green chili peppers

Simmer venison in oil for 30 minutes. Place in a crock pot with green chili peppers, onions, garlic, jalapeno peppers, and water to cover for 3 hours. Thicken the stew with flour, add lemon juice, and cook 15 minutes.

Here are some hints to make your next venison meal as delicious as it
should be:
Older deer will likely be drier and tougher than younger deer.
Cooking methods can be varied accordingly.
You can make almost any meat tender by cooking it in some water over
very-low heat until it is done. High heat toughens meat and may dry
it out.
Soaking meat in salt, vinegar and water for several hours will remove
the gamey taste.
To season venison, various combinations of marjoram, thyme, parsley,
garlic or onions may be used.
Marinades tenderize and enhance — and may disguise – game flavors.
The following can be used as marinades:
1. Vinegar, wine or wine vinegar (to cover a roast or steak.)
2. French or Italian salad dressing.
3. Tomato sauce, undiluted tomato soup, tomato juice (the acid of the
juice has a tenderizing effect on the meat).
4. Pickle, orange, lemon or grapefruit juice. Good hunting and
pleasant eating!