Bob Quinn’s Little Bass Lake Recipes

Here is Bob’s recipe book. It contains our famous Deer Drinking Chili

Bob Quinn’s Little Bass Lake Cook Book

Page	Recipe
1	Red rice
2	Bean salad
3	Sugar beans
4	Shishkabob marinade Greek style
5	Chili
6	Beef Bar-B-Cue (squashed poop)
7	Shishkabob marinade Quinn style
8	Irish soda bread
9	Jon Hill’s spareribs
10	Foolproof spareribs
11	Posole
12	Red chili sauce
13	Fettucine Alfredo
14	Hungarian potato soup
15	Onion soup
16	Croutes for onion soup
17	Chili casserole
18	Company casserole
19	Spiced apple pancakes
20	Shrimp stir fry
21	Beef stew
22	Three bean bake (Dorothea Noon)
23	Beer bread
24	Cottage barley soup

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RECIPES

Red Rice (Page 1)

• Ingredients: 6 slices bacon , 1 cup diced onions , 1 cup diced red pepper , 1 cup raw rice , $1/2$ tsp. tabasco sauce , 1 tsp. paprika , 1 tsp. sugar , 1 tsp. salt , 2 large tomatoes (seeded and chopped) or 1 cup canned tomatoes (drained and chopped) , $1-1/2$ cups cold water.
• Instructions: Fry bacon until crisp; drain and crumble. In bacon fat, cook onion and red pepper until soft. Add rice and stir. Mix in tabasco, paprika, sugar, salt, water, and tomatoes. Bring to a boil, cover tightly, and simmer on low for 20-25 minutes until liquid is absorbed. Let set for 10 minutes covered. Serve with crumbled bacon on top.

Bean Salad (Page 2)

• Ingredients: 1 can each of wax beans, green beans, lima beans, dark red kidney beans, and garbanzo beans. 1 large red onion (thinly sliced) , 1 large bottle Italian dressing , cubes of white cheese (Swiss or Monterey Jack).
• Instructions: Drain and mix all beans and onion with dressing. Marinate overnight in refrigerator. Add cheese cubes before serving.

Sugar Beans (Page 3)

• Ingredients: 1 large jar (3 lbs.) Randall beans , 1 cup sugar , 6-8 slices lean bacon.
• Instructions: Mix beans and sugar together. Cut bacon into squares. Cover the bottom of a bean pot with bacon squares. Pour in the bean and sugar mixture. Cover the top with the remaining bacon. Bake uncovered at $275^{\circ}$ for 4 to 5 hours until no longer watery.

Shishkabob Marinade Greek Style (Page 4)

• Ingredients: 2 parts oil, 1 part fresh lemon juice , salt, garlic, oregano, and red wine to taste.
• Instructions: Marinate meat cubes (pork, beef, or lamb) overnight. Squeeze lemon on meat while cooking.

Bob Quinn’s Chili (Page 5)

• Ingredients: 4 lbs. beef, pork or venison (cubed) , 2 onions , 3 cloves garlic , 2 6 oz. cans tomato paste , 3 16 oz. cans stewed tomatoes , 1 10 oz. can chili puree or enchilada sauce , 2 3 oz. cans green chilies , 1 tsp. oregano , 1 tsp. cumin , 3 bay leaves , 2 tsp. salt , 2 tbs. crushed red pepper , 5 tbs. chili powder , 4 15 oz. cans kidney beans.
• Instructions: Brown meat and onions. Add all ingredients except beans. Do not drain tomatoes. Simmer covered for $1-1/2$ hours. Add drained beans and simmer uncovered for 2 hours.

Squashed Poop – Beef Bar-B-Cue (Page 6)

• Ingredients: 3-1/2 lbs. boneless chuck , 1 24 oz. can V-8 juice , 1 onion , 1 tbs. parsley , catsup , 2 stalks celery , 2 carrots , salt, garlic salt, red pepper, oregano, thyme, tabasco, and Worcestershire sauce.
• Instructions: Cook slowly (crockpot 10-12 hours is ideal). Shred meat and simmer in sauce uncovered until desired consistency is reached.

Shishkabob Marinade Bob Quinn Style (Page 7)

• Ingredients: 1 cup each of oil, fruit juice, soy sauce, and sherry wine. 1 clove garlic, 1 onion, 1 tsp. ground ginger, and garlic salt.
• Instructions: Marinate meat cubes overnight. Use retained marinade for basting.

Fool-Proof Spareribs (Page 10)

• Rib Preparation: Boil 4-5 lbs. of ribs in water with salt, pickling spices, and 1 onion for 1 hour. Leave in liquid until ready to broil.
• Sauce Ingredients: 3 cups Open Pit, 1 cup water, 1 tbs. each of honey, brown sugar, Lawry’s salt, and Worcestershire. $1/2$ stick margarine, 3 bay leaves, and 1 tsp. each of garlic salt, onion salt, salt, pepper, dry mustard, white vinegar, and $1/2$ tsp. sage.
• Instructions: Simmer sauce for one hour. Baste ribs frequently over low coals to brown.

Posole (Page 11)

• Ingredients: 1-1/2 lbs. boneless pork (diced), 2 14-1/2 oz. cans golden hominy, 1/4 cup chopped onion, 1 clove garlic, 1/2 tsp. cumin, 1/2 tsp. oregano, 1-1/4 tsp. salt.
• Instructions: Brown pork, drain fat, and add 2 cups water and 1 tsp. salt. Simmer covered for 1-1/2 to 2 hours. Add undrained hominy, onion, and spices. Simmer 15-20 minutes, then uncover until consistency is correct.

Red Chili Sauce (Page 12)

• Ingredients: 1/4 cup oil, 1/4 cup flour, 1/2 cup chili powder, 1 16 oz. can tomato sauce, 1 tsp. garlic salt, 2 cups cold water, 1 tsp. salt.
• Instructions: Heat oil, stir in flour and chili powder until moistened. Gradually stir in water until lumps are gone. Add tomato sauce and salts; simmer 12-20 minutes.

Fettucine Alfredo (Page 13)

• Ingredients: 1 lb. fettuccine, 1/4 cup melted butter, 3/4 cup parmesan, 1 cup heavy cream, black pepper.
• Instructions: Drain cooked noodles and pour into a heated bowl. Toss with butter, cream, parmesan, and pepper. Serve immediately.

Hungarian Potato Soup (Page 14)

• Ingredients: 1/2 cup onion, 2 tbs. butter, 4 potatoes (diced), 1-1/2 tsp. salt, 1/4 cup flour, 1-1/2 tsp. paprika, 1 cup sour cream, 2-1/2 cups milk.
• Instructions: Cook onion in butter. Add potatoes, salt, and 1 cup water; cook until tender. Blend flour, paprika, and sour cream; stir into potatoes. Add milk and heat to almost boiling.

Onion Soup & Croutes (Pages 15-16)

• Soup Ingredients: 4 tbs. butter, 2 tbs. oil, 7-8 cups diced onions, 1 tsp. salt, 3 tbs. flour, 2-1/2 quarts beef broth.
• Soup Instructions: Cook onions in butter/oil for 20-30 minutes until brown. Stir in flour, then beef broth; simmer 30-40 minutes.
• Croutes: Brush French bread slices with olive oil and bake at 325° for 24 minutes (turning once). Rub with garlic and dust with parmesan.

Chili Casserole (Page 17)

• Ingredients: 2 lbs. ground beef, 1/4 cup brown sugar, 1/4 cup vinegar, spices (chili powder, cumin, salt, red pepper), 4 cups water, 3 onions, 1 green pepper, 2 cloves garlic, 1 can kidney beans, 2 cups uncooked macaroni.
• Instructions: Brown beef with sugar, vinegar, spices, and 2 cups water. Simmer with vegetables and beans for 1-1/2 hours. Mix with cooked macaroni and bake 45 minutes at 375°.

Company Casserole (Page 18)

• Ingredients: 1-1/2 lbs. ground beef, 3/4 cup raw rice, 1 can tomatoes, 3 tbs. oil, 2 onions, 1 green pepper, salt, chili powder, basil, marjoram, pepper.
• Instructions: Saute vegetables and brown beef. Mix all ingredients and bake covered at 320° for 45 minutes; uncover and bake 15 minutes more.

Spiced Apple Pancakes & Cider Sauce (Page 19)

• Pancakes: 2 cups Bisquick, 1/2 tsp. cinnamon, 1 egg, 1-1/3 cups milk, 3/4 cup grated apple.
• Cider Sauce: 1 cup sugar, 2 tbs. cornstarch, 1/2 tsp. spice, 1/4 cup butter, 2 cups apple cider, 2 tbs. lemon juice. Cook until thick.

Shrimp Stir Fry (Page 20)

• Ingredients: 1 lb. shrimp, ginger, broccoli, onions, carrots, mushrooms.
• Sauce: Soy sauce, salt, sugar, sherry, chicken broth, cornstarch.
• Instructions: Stir fry ingredients in stages, then add sauce to thicken.

Beef Stew (Page 21)

• Ingredients: 6 lbs. beef cubes, 3 lbs. each potatoes/onions/carrots, 3 stalks celery, 2 cans each mushroom and tomato soup.
• Instructions: Mix in a large roaster; bake at 275° for 4 hours.

Three Bean Bake (Page 22)

• Ingredients: Bacon, 1 lb. beef, 1 onion, brown sugar, BBQ sauce, lima beans, kidney beans, pork and beans, mushrooms.
• Instructions: Brown meat and onion; mix with other ingredients and bake 45 minutes at 320°.

Beer Bread (Page 23)

• Ingredients: 3 cups self-rising flour, 2 tbs. sugar, 1 can flat warm beer, 7 tbs. unsalted butter.
• Instructions: Pour 4 tbs. melted butter over batter; bake at 350° for 50 minutes. Pour 3 more tbs. over bread and bake 20 more minutes.

Cottage Barley Soup (Page 24)

• Ingredients: 3 large cans broth, 1 can mushroom soup, 1 cup each carrot/onion/celery, 1-1/2 cups mushrooms, 1-1/2 cups beef or chicken, 1 cup pearled barley.
• Instructions: Simmer meat in broth for 1 hour; add remaining ingredients and cook 30-45 minutes.