Country@Heart Dinner Diaries
Winter-Buster Beef Soup
By Tim H. Martin
Bayou and bay flavors amp up this beefy-vegetable classic. Ingredients: • 2 to 2 1/2 lbs. ground beef or venison • 3 cups beef broth • 2 28 oz. cans diced tomatoes • 10 oz. can Ro*Tel tomatoes and diced green chili... READ MORE
Oconee Swamp Bud Puppies
By Tim H. Martin
Beer Batter Delights from a South Georgia Hog Hunt. Recipe Courtesy of the Curtis Purdee family, with special thanks to Nickie Purdee Oliver Yields about 20 Ingredients: 1 cup of self-rising yellow cornmeal mix1 cup self-rising flour1 tabl... READ MORE
Winter’s Day Etouffee
By Tim H. Martin
Winter's Day Etouffée Recipe: Author's Note:• If you’re not a big fan of mudbugs, don’t fret — substituting shrimp is an excellent alternative. To Begin:• First, peel and de-vein 1 to 1 1/2 pounds raw shri... READ MORE
Cajun-Style Venison Backstraps
By Tim H. Martin
Cajun-Style Venison Backstraps Recipe Ingredients:• 1 whole venison backstrap, Liquid Cajun injector seasoning, 1/2 bell pepper (finely chopped), 1/2 Vidalia or sweet onion (finely chopped), 1 cup mushrooms (sliced), Cajun rub or seaso... READ MORE
Cajun-fried Largemouth Bass
By Tim H. Martin
Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnigh... READ MORE