We’re featuring some snacks for your Christmas/New Years Eve party this issue so in effect our column could be called Kampfire Snackin’.
RAY’S SIMPLE DEER HUNTIN’ TRAIL SNACK
Equal parts of:
Mix all ingredients together and serve or store in Ziploc bags.
(Other ingredients that could be added: Dry roasted peanuts, Peanut butter chips, Mixed nuts, Bridge mix, M & Ms, cherry chips, cashews, white raisins, dried cranberries, dried cherries or whatever you have on hand.
SOUTHWESTERN FLAVORED CASHEWS
4 cups Cashews, whole
3 Tablespoons Butter
1/2 teaspoon Cayenne pepper
2 teaspoons Kosher salt
1 teaspoon Cumin
1 teaspoon Coriander
Melt the butter in a heavy skillet. Add the nuts and cook, stirring frequently, until lightly browned. Drain. Toss with the spices. Allow to cool before serving.
BACON WRAPPED SHRIMP
12 whole large shrimp, shelled and de-veined
4 slices bacon, cut into thirds
2 tbs. soy sauce
Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place on a baking sheet and drizzle the soy sauce over them. Bake in a preheated 350F oven for 15 to 20 minutes, until the bacon is cooked to the degree of doneness you prefer.
BACON WRAPPED CHICKEN LIVERS
Chicken livers cut in half
Bacon slices cut in half
Wrap each piece of chicken liver with a half slice of bacon; secure with a toothpick. Broil on a cookie sheet until liver is cooked through and bacon is starting to turn crisp. Serve with hot sauce, mustard, fancy mustard, ketchup, taco sauce, or whatever.
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