Old Fart Cooking

Ingredients
3 pounds of venison diced
1 large onion chopped
1 large green pepper chopped
2 large cloves of garlic minced
3 jalapeno peppers seeded and chopped
1 14.5oz can of diced tomatoes
1 can of tomatoes & chilies
2 teaspoons of cumin
2 teaspoons of chili powder
1 tablespoon of olive oil
salt & pepper to taste
water
cornstarch

Directions
1. Saute the minced garlic in olive oil for about a minute.
2. Add meat and brown.
3. Add tomatoes, onion, pepper and spices. Add enough water as to prevent scorching. Its ok if its on the watery side.
4. Bring to boil, cover reduce heat and allow to simmer for 3 hours stirring occasionally.
5. After cooking, combine cornstarch with water and add to the meat to thicken the gray to your preference.
6. Serve

Carne Guisada is a Tex-Mex dish that goes well with soft tacos, or tortillas. This is a good recipe for meat that tends to be tough.

Ingredients
1 pound of ground beef
1 can crushed tomatoes
1 can corn
1 can black beans
1 can kidney beans
1 package taco mix
1 package dry ranch dressing mix
1 onion
shredded cheese
chips
sour cream

Directions
1. Brown ground beef and drain.
2. Add tomatoes, corn, both beans, both mixes to crock pot and stir.
3. Chop onion add to crock pot.
4. Stir in ground beef to crock pot.
5. Cook on low 4-6 hours.
6. Server with chips, cheese and sour cream.

Ingredients
1 Tablespoon Olive Oil
1 Large Onion chopped
1 Clove Garlic mashed and minced
4 Red Potatoes chopped
1 Large Carrot cut into 1/2 inch slices
2 14.5oz Cans Diced Tomatoes
1 Cup Water
1 Cup Uncooked Rotini
16oz. Italian Sausage Links cooked and sliced into 1/4 inch rounds
1 Small Zucchini sliced
1/2 Cup Grated Parmesan Cheese

Instructions
1. Heat oil in large saucepan, add onion cook 2-3 minutes.
2. Add garlic, potatoes and carrot, cook 1 minute.
3. Add tomatoes, water and rotini. Bring to a boil over medium-high heat and cook 5 minutes.
4. Add sausage and zucchini, continue to cook 5-8 minutes until pasta and vegetables are tender.
5. Top each serving with Parmesan cheese.

Ingredients
2 Tablespoon Butter
1/2 Cup Carrots chopped
1/2 Cup Celery chopped
1/2 Cup Onion chopped
1 48oz. Can Chicken Broth
1 14.5oz. Can Diced Tomatoes
3 15oz. Cans Black Beans drained and rinsed
1/4 Cup Cooking Sherry
1 Teaspoon Garlic minced
1 Teaspoon Cumin
1/2 Teaspoon Cayenne Pepper
1/2 Cup Cilantro Chopped

Instructions
1. Melt butter in large pot over medium heat. Stir in carrots, celery and onion. Cook 15 minutes.
2. Stir in chicken broth, tomatoes, Chile peppers, black beans, sherry, garlic, cumin and cayenne pepper.
3. Bring to boil, reduce heat, simmer for 20 minutes.
4. Mix in cilantro during the last few minutes of cook time.
Serves 6.

This fills my 6 quart oval crock up to the very edge. It does cook down a bit after a few hours.

Ingredients
1 1/2 Pound Ground Beef
1 1/2 Pound Hot Italian Sausage
3 Medium or 2 Large Onions chopped
1 Tablespoon Garlic Powder
4 Cans Peeled Whole Tomatoes
6 Celery Stalks chopped
6 Tablespoons Chili Powder
2 Tablespoons Salt
1 Tablespoon of Sugar
1 Tablespoon of Worcestershire Sauce
1 Teaspoon of Ass Blaster Hot Sauce
4 Cans Kidney Beans drained
5 Jalapeño Peppers chopped

Directions
1. Put all ingredients except the meat in the crockpot, stir.
2. Brown sausage breaking it up into smaller pieces.
3. Drain sausage, but keep the juice.
4. Add sausage to crock, stir.
5. Brown ground beef with the sausage juice, breaking it up into smaller pieces.
6. Drain ground beef, add to crock, stir
7. Cook 8-10 hours on low.

Ingredients
1 Pound Shell Macaroni
1/4 Pound Provolone Cheese
1/2 Pound Salami
1/4 Pound Pepperoni
1 Small Jar Green Olives
3 Tomatoes
2 Green Peppers
2 Onions
3 Stalks Celery
1 Can Pitted Black Olives
1 Tablespoon Salt
1 Teaspoon Pepper
1 Tablespoon Oregano
1/2 Cup Vinegar
3/4 Cup Olive Oil

Directions
1. Cook and drain macaroni shells.
2. Chop cheese, salami, pepperoni, tomatoes, onions, green peppers and celery into small cube size pieces.
3. Added chopped ingredients into bowl along with black and green olives and macaroni.
4. Make the dressing. Mix the salt, pepper, oregano, vinegar and olive oil.
5. Pour dressing over salad and toss.
6. Refrigerate and let sit overnight for flavor to blend.