Buffalo Stew, Buttermilk Cornbread & Sweet Potato Pie

Best Non-Traditional Holiday Dinner

Buffalo Stew

2 pounds	lean ground buffalo or Venison, cut in bite-sizes pieces
½ cup	Green pepper, chopped
1 pkg	Lipton’s French Onion Soup Mix
32 oz	V-8 vegetable juice
1 T	Worcestershire Sauce
1 Large	Can whole tomatoes, undrained & cut up
½ tsp	Marjoram, dried & crushed
½ tsp	Oregano, dried & crushed
1 ½ tsp	Salt
½ tsp	Black Pepper
1 whole	Bay Leaf
6	Potatoes, med-sized; cubed (6 cups)
1 cup	Green Beans, frozen
1 cup	Whole Kernel Corn, frozen
1 cup	Carrots, frozen

In a large Dutch oven or stew pot, cook over medium high heat, 2 lbs of ground buffalo and ½ cup chopped green sweet pepper until meat is brown and pepper is tender crisp. Drain fat.

Stir in salt, the package of Lipton’s French Onion Soup Mix, 4 cups of V-8 or vegetable juice and 1 tbsp Worcestershire sauce. Add the large can whole tomatoes, undrained and cut up. Add ½ tsp dried marjoram, ½ tsp dried oregano, crushed; ½ tsp black pepper and 1 bay leaf. Bring to boiling.

Stir in 6 cups potatoes, cubed (about 6 medium), 1 cup frozen cut green beans, 1 cup frozen whole kernel corn and 1 cup frozen, sliced carrots. Bring back to boiling and reduce heat. Cover and simmer for about one (1) hour; adding water as necessary, until vegetables are tender.

Buttermilk Cornbread

Mix together all the dry ingredients in a large mixing bowl and wisk together buttermilk, eggs, and oil in a smaller bowl then set both bowls aside.

1 cup	Yellow Cornmeal
1 cup	All-Purpose Flour
3 tsp	Baking Powder
1 tsp	Salt
1 T	Sugar
½ tsp	Baking Soda
1 cup	Buttermilk
2	Eggs, beaten
¼ cup	Olive Oil

The secret to good southern cornbread is to pre-heat a well oiled eight or 10-inch skillet in the oven as the oven pre-heats to 450 degrees. After oven is preheated, combine ingredients of the two bowls and immediately pour into hot skillet and return to the oven.

Bake about 25 minutes or until golden brown.

Place inverted serving plate over top of skillet, invert skillet. Slice into pie-shaped wedges and serve with sweet cream butter.

Sweet Potato Pie

Pre-heat oven to 450 degrees

Pastry for a single crust 9 “pie plate (Pillsbury ready-made piecrust shell)

1 17 oz can	Sweet Potatoes, drained and mashed
½ Cup	Pure Cane Sugar
½ tsp	Cinnamon, ground
¼ tsp	Allspice, ground
¼ tsp	Nutmeg, ground
1/8 tsp	Salt
Three	Eggs, slightly beaten
1-Cup	Buttermilk or Dairy Sour Cream
	Whipped Cream, optional

Line a glass 9” pie plate with a single Pillsbury ready-made piecrust shell. Pre- Bake pastry shell as directed on the package (pre-bake shell as for pumpkin pie)

In a large mixing bowl mix together the drained and mashed sweet potatoes, sugar, cinnamon, allspice, nutmeg and salt. Add slightly beaten eggs. Beat lightly with a fork just until combined. Gradually stir in buttermilk or sour cream; mix well.

Place the partially baked pastry shell on the oven rack, carefully pour filling into pastry shell.

Place a foil guard around edge of crust to prevent overbrowning. Reduce oven temperature to 375 degrees and bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack 30 minutes. Refrigerate within 2 hours; cover for longer storage.

If desired, top with whipped cream. Serves 8