THE OPEN LINE ~ Saturday, January 06, 2018
½ cup apple cider vinegar
2 tbsp rosemary, dried
2 cloves garlic
2 tbsp salt
Pour over roast and add water to cover. Marinate over night.
In the morning dump the marinade off and continue with the recipe.
VENISON IN CROCK POT
Onion soup mix and 1 lb butter. Crock pot for 8 hours.
Refrigerate overnight. Then in the morning skim off fat. Put back in crock pot and cook on low for 6 hours.
2/3 cup sugar
1/4 cup HERSHEY'S Cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Whipped topping (optional)
Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.
Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.im off fat and put back in crock por for 6 hours.