Elk Steak

Using a fork or other tenderizing tool, puncture both sides of the elk steaks. Place elk steaks in a pan or dish. Sprinkle 1/2 C. Italian dressing over the steaks. Turn to coat the opposite side of the steaks. Sprinkle McCormick's Brand Montreal steak seasoning to coat one side of the steaks. (You could sprinkle seasoning over both sides, but if you use too much seasoning, you'll overpower the taste of the meat.) Cover the steaks with foil and place in the fridge. Marinate at least an hour, overnight if possible. Grill steaks over medium heat approximately 5-6 minutes on each side depending on the thickness of the steaks and the desired doneness. Serve with mushrooms.

Snake Stew

Gather and dice vegetables (carrot, celery, parsnips, onions). Capture one snake. Remove head, skin and organs. Dice meat. Size of it determines number you will need as well as number of guests and size of pot. Amount of vegetables should equal amount of meat. Add water enough to just cover ingredients. Season to taste with local seasonings (salt, pepper, parsley, chives). Bring to boil, allow to simmer off of flame for 5 to 10 minutes. Serve.

Brandon Graduation

Graduation Cake

Congrats Cake

Rum Balls

1 1/2 cups confectioners' sugar (Divided)
1/2 cup dark rum (I used Sailor Jerry)
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers (I used graham crackers)
1 cup finely chopped, toasted walnuts (I used pecan)


Into a large bowl, sift together 1 cup of the confectioners' sugar. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the rum ball mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly. Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Bubble Tea 泡沫紅茶

Ingredients:
tea milk
large tapioca pearls
sweetener

Directions
Brew tea. Let cool. Boil tapioca pearls until they are chewy and puffy. (Follow package directions) Drain most of the water from the tapioca, then add sweetener. This will prevent your tapioca from sticking together. Add pearls to bottom of a glass. In a separate glass add equal parts milk and tea, and ice. Shake together until beverage is cold. Add milk tea to tapioca glass, sweeten to your liking. In this picture, I used raspberry tea, and honey.