Event Cancellation...From the Michigan Chapter of Safari Club International

Please be advised that due to our united efforts to control and defeat the COVID-19 Virus. the April 9, 2020 Monthly Member dinner
held at the Pinnacle Center in Hudsonville, Michigan IS CANCELED.

We will keep you informed of any new developments. Thank you for your support of the Michigan Safari Club and we look forward to seeing you all soon!

Grandma's Cousin Jack Spaghetti

1 pound bacon
1 can whole tomatoes
1 Tablespoon garlic salt
3  slices cheddar or american cheese
  to taste ketchup
  to taste pepper
1 pound spaghetti noodles
  1. Cook bacon, not too crisp, and cut into small pieces.
  2. Add entire can of tomatoes, including juice, to medium saucepan; mash well.
  3. Add cut bacon, cheese slices in small pieces, garlic salt, small amount of ketchup and pepper.
  4. Simmer for 15-20 minutes. Stir often.
  5. Boil noodles while sauce is simmering.
  6. Combine noodles & sauce in a large bowl and mix well.
  7. Enjoy!

Courtesy: Grandma Hoiem

When you crave chocolate there is nothing better-or easier than this treat.

1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
3   eggs
1 teaspoon vanilla
1 cup flour
cup nuts, chopped
1 6 ounce package chocolate chips
  1. Melt butter and unsweetened chocolate in saucepan.
  2. Remove from heat and beat in sugar.
  3. Add eggs one at a time.
  4. Add vanilla.
  5. Add flour.
  6. Add 1-cup nuts.
  7. Pour into grease 13 x 9x 2 inch pan.
  8. Combine ½ cup nuts with chocolate chips and sprinkle over top of batter pressing down lightly.
  9. Bake at 350 degrees for about 25 minutes.  Do not over bake.

Courtesy: Sally Kuipers

When it’s fall in the Kuipers household, there is this Chili. I make it in advance and then it’s ready to enjoy when everyone gathers to share his or her hunting adventures.

2 pounds ground venison
4 onions chopped
4 cloves garlic, minced
1 cup celery, chopped
1 can (3 lbs. 5 oz.) red kidney beans, drained
1 can (28 oz.) tomatoes
2 cans (6 oz. each) tomato sauce
2 beef bouillon cubes dissolved in 1 cup water
1 can (12 oz.) beer
1 teaspoon Worcestershire sauce
2 tablespoons chili powder
1 tablespoon oregano
1 teaspoon basil
1 teaspoon cumin powder
2 teaspoons salt & pepper, freshly ground
1 dash Tabasco sauce
1 tablespoon vinegar
1 tablespoon brown sugar
¼ cup catsup
  1. Sauté together meat, onions, garlic, and celery until it is no longer pink. Drain fat.
  2. In a large kettle, combine meat mixture with remaining ingredients. Bring to boil; lower heat and simmer, covered for 2 to 3 hours.
  3. Put in individual bowls and sprinkle shredded cheddar cheese on top.

Courtesy: Sally Kuipers

This has become a favorite accompaniment to venison tenderloin or prime rib at our house. I first discovered this when looking for something special to add to our Christmas dinner.  It is very rich and delicious!

1 pound fresh mushrooms, wiped clean and ends trimmed
1/3 cup butter, softened
1 tablespoon minced parsley
1 tablespoon minced onion
1 tablespoon Dijon mustard
1 teaspoon salt
1 pinch cayenne
tablespoon flour
1 pinch nutmeg
1 cup heavy cream
  1. Thoroughly mix all ingredients except cream and mushrooms.
  2. Place mushrooms in buttered 1-quart casserole.
  3. Dot with butter mixture.
  4. Pour on cream.
  5. Bake at 375 degrees for 1 hour, uncovered, stirring once or twice.

Courtesy: Sally Kuipers

Upcoming Events

May
14
Meeting/Dinner
6:30p - 8pm

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