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Buffalo Recipes
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Buffalo Recipes
| Mexican Casserole |
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| 1 1/2 - 2 lbs. Ground
Buffalo |
½ C. Chopped
Onion |
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3/4
to 1 can mild enchilada sauce
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1
T. Cumin
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1 can cream of mushroom soup
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1 can chili |
Brown
Buffalo; add remaining ingredients and heat through. Layer
in a 9 x 13 dish: 1/3 mixture; 2 flour tortilla shells; 1/3
mixture; 2 flour tortilla shells; 1/3 mixture. Bake in
350 degree oven for 20 to 30 minutes, or until heated through. Serve
with any of these toppings: shredded cheese, black olives,
tomatoes, sour cream, etc.
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| Buffalo Chili |
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| 1 lb. Ground Buffalo |
½ C. Chopped
Onion |
|
1-16
oz. Can Red Beans |
1-16
oz. Can Refried Beans |
| 1-8 oz. Can Tomato Sauce |
1 C. Water |
| 1 tsp. Chopped Hot Red
Peppers |
½ tsp. Salt |
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½
tsp. Garlic Salt |
½
tsp. Pepper |
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½
tsp. Cayenne |
3
tbs. Chili Powder |
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1
tbs. Molasses |
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Brown
Buffalo with onions; drain, add remaining ingredients. Cover
and simmer
for 1 hour, stirring occasionally. Makes 6 servings.
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| Roddy's Favorite
Goulash |
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| 3 lbs. ground buffalo |
1 can tomato soup or
1 1/4 cup V8 juice |
| 2 large onions chopped |
1/2 tsp. chopped garlic
(optional) |
| 2 envelopes taco seasoning |
1 cup macaroni |
1- 15oz can stewed
tomatoes
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1 1/4 cup salsa |
Simmer
buffalo and onions in a Dutch over, covered. Turn meat
occasionally, and gently, to keep meat in bite-size chunks. When
meat is cooked through, add taco seasoning, stewed tomatoes,
salsa and tomato soup. Stir and cover; simmer 10 minutes. Boil
macaroni al dente, drain and add to meat. Add garlic,
simmer 8 to 10 minutes. Serves 1 Roddy, or 6 to 8 regular
people.
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