Terri-Lynn’s Deer Roast


1 Cleaned Deer Roast (free from fat and silver skin)

1 Tbsp oil

2Tbsp Tony Seasoning

2tsp garlic powder

1tsp paprika

2tsp black pepper

2tsp Worcestershire sauce

2 packages Pioneer Brown Gravy Mix

Preheat oven to 350 degrees. Start by heating on high heat your oil. Brown roast on both sides. Season each side with seasonings. Place lid on. Bake in oven for 1 hour and 15 minutes. In a separate pot make gravy according to packaging. Pour gravy onto roast. Heat until desired thickness. Serve over rice. Enjoy!

Anti-Chicken Soup


2 cans Swanson chicken (12.5 oz each)

1 can cream of chicken soup

3 cups chicken broth (low sodium)

1 cup milk

1 can carrots

1/2 cup bacon bits

4oz cream cheese

8oz spaghetti noodles (cooked & drained)

1 1/2 cup shredded cheese


Drain both cans of chicken. Shred chicken and season. In a large pot combine chicken, soup, bacon bits, cream cheese, and broth. Bring to a boil. Add carrots and lower the heat. Simmer for 20 minutes. Add noodles and cheese. Cook until cheese is melted. Enjoy!!!

Mr Rocks Frog Legs

Our very kind neighbor Mr Rock gave us the frog legs (hence the name).


6-8 frog legs (cut between the butt cheeks)


Garlic 3 Tbsp

Butter 1/2 stick

Chicken Stock

Tonys Seasoning


Preheat oven to 300 degrees. Get a cast iron skillet very hot. Add enough oil to coat the bottom of the pan. Season frog legs and place into pan. Let fry on both sides for about 1 minute. Remove the legs and lightly coat with flour. Place back into pan with butter. When browned on both sides set legs aside. Scrape the bottom of the pan and deglaze with stock. Add in garlic. Place legs on top of this. Place pan in oven for 30 minutes. Meat should be falling off the bone. C’est Si Bon!

Roux Pea

This recipe is exactly what the title says its roux and its peas what could be better?!

Ingredients :

1 lg can peas (Drain and reserve the liquid)

4 c of water

4 lg Tbsp of powdered roux

1/2 onion diced

6 boiled eggs (peeled)

Tonys seasoning

Cooked Rice

Bring your water and reserved pea liquid to a boil. Whisk in roux. Let boil for 20 minutes. Add in onion. Continue boiling for 10 minutes. Add in boiled eggs. Turn heat down to low and allow the eggs to soak up the roux. Season with Tonys. When eggs begin to come apart turn heat up to medium. Add in peas. Continue to cook for 20 minutes. Serve over rice.