Oat Bread, Meatloaf, and New Mexico Chile Verde

I have been so busy with playing Call of Duty Black Ops that I keep forgetting to post some of my latest concoctions! 🙂

While I love specialty breads (I still haven’t found a good-enough-for-me recipe for jalapeño cheese bread) I have been wanting to find a good every day bread and I think I found it! Why do I like this recipe so much? Well, this is the first one I found without brown sugar, honey, or molasses. Also, it’s not too dense but heavy enough to not break apart when spreading natural peanut butter on it. This makes fantastic sandwiches, toast, french toast, etc.

Oat Bread

I would post the recipe web page but I can’t find the link to it!)

  • 5 3/4 – 6 1/4 c. flour
  • 2 1/2 c. oats
  • 1/4 c. sugar
  • 2 pkg. dry active yeast
  • 2 1/2 t. salt
  • 1 1/2 c. water
  • 1 1/4 c. milk (I used buttermilk)
  • 1/4 c. butter

Combine 3 cups flour, oats, sugar, salt, and yeast in a large bowl and mix well.

In a small saucepan, heat milk, water, and butter until very warm (just until butter is melted). Add to flour mixture and blend on low speed of mixer until dry ingredients are moistened. Increase the medium speed and beat for 3 minutes (I did this by hand and it was not fun).

By hand, stir in enough flour to make a stiff dough. Turn out onto floured surface and knead in the rest of the flour for about 5 to 8 minutes.

Shape into ball, cover with bowl (or in an oiled bowl covered with plastic wrap) and let rise until doubled (about an hour). Punch down and let rest for 10 minutes.

Divide dough in half and shape into loaves. Place in greased bread pans. Cover and let rise until almost doubled (recipe said 15 minutes but I let it go for 30).

Heat oven to 375 degrees F. Bake for 45 – 50 minutes, or until dark golden brown. Remove from pans and let cool before slicing (which I can never do!).


Now, meatloaf. Hubby has hated meatloaf all his life but I was getting pretty desperate trying to find inexpensive recipes. I figured he could suffer this once (actually, with my cooking he suffers more than that!). I was reading through my cookbooks and found in one (Loyalty Cook Book – Native Daughters of the Golden West, published in 1953) a tip for leftover stuffing: use it to replace breadcrumbs (or crackers) in meatloaf! I made a basic meatloaf (yes, I used an actual recipe for this because it’s been so long that I knew it would either end up too dry or too wet if I went by memory) with the leftover stuffing from Thanksgiving and it was a hit! Hubby actually had seconds AND we ate the rest for sandwiches! It was moist and actually tasted better cold (unless it’s because I prefer meatloaf sandwiches anyway).


Last (but not least) was dinner last night. I found a recipe in another cookbook (The Border Cookbook) that was similar to this one but I did it the lazy way. I just added a 28 ounce can of diced tomatoes and a 28 ounce can of diced Ortega chiles. I also let it cook for 6 hours. Served with rice and heated flour tortillas, this was a fantastic meal!


Chile Verde (Green Chile and Pork Stew)


  • 2 pounds pork shoulder, pork butt, or boneless pork ribs – cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 4-6 jalapeño peppers or 4 Anaheim or New Mexico chiles fresh, (green)
  • 1-2 (8-oz) cans whole tomatoes, crushed (use 2nd can if stew is too spicy!)
  • 1-2 cups water or chicken broth
  • Salt
  • Spices: oregano, cumin (optional)
  • 1 bunch cilantro leaves, chopped – for garnish

Toast chiles in a cast-iron skillet or comal (Mexican griddle); until blackened. Wrap in damp paper towel and place in plastic bag for about 20 minutes to steam. Peel off blackened skin and remove stems and seeds. Chop all chiles. If you prefer your Chile milder, you can use cans of chopped chiles.

Crush tomatoes.

If using pork shoulder, remove fat from shoulder and chop into small pieces. Render fat in large pot and then remove fat pieces. If you don’t use the pork fat, use 2 tablespoons oil or lard. Heat over medium-high heat and brown pork pieces well. Don’t crowd pot; brown in batches, if needed.

Add the onions and garlic and stir well, cooking until onions are soft. Add the chopped chiles, spices (if using) and crushed tomatoes. Stir well and cook for about 2 minutes until well-blended. Add water or broth and bring to a boil. Reduce heat to simmer and cook for about 1-½ to 2 hours until pork is very tender. Taste for seasoning, and adjust as necessary. Serve with rice and beans, and warm soft tortillas.

Grrrrr … Bear!

Grrrrr … Bear!

This article was written by Bonnie Farner and would be a shame if it was lost in the land of “website unavailable”.

© Bonnie Farner

Most wild game animals are have quite lean meat especially venision. I’ve seen bears with at least 3-4″ of fat on them but you can slice it off down to the lean part. I save every bit of bear fat I can get my hands on as it comes in handy for fying, baking, oiling boots and chapped hands. It also stores very well and I’m using some donated bear oil (’95) and it is not rancid.

Wild pork doesn’t have very much fat at all either and tastes pretty well even if it’s an old boar. I just cooked some wild boar this week that was tending to be on the “strong” side but I added a couple of wild crabapples to the pot and it helped. Also a dash of vinegar and a change of water helps take the wild taste out.

Squirrels are on my menu each fall as well as other game but I’ve tried racoon and didn’t like the taste. I don’t like lamb and thought the coon tasted pretty much like mutton.

Mixing wild game with wild herbs and edibles is something I experiment with every fall as we always have some kind of wild meat in the freezer. I’ve found that you can concoct some pretty tasty meals. You can add just about any wild nut to stews and I’ve added ground cherries as well to give them some zip. Ground spice bush bark goes well with just about any wild meat but use it sparingly.

Here’s some of my favorite bear recipes for those who can get bear meat:


Bear Stew

  • 3 pounds bear meat, cut in 1″ cubes
  • 1 Tablespoon salt
  • 1/4 cup shortening
  • 2 cloves garlic, minced to a pulp (I use 4 whole Ramps – tops and bottoms)
  • 1/2 cup diced celery (or 2 T. chopped wild celery)
  • 1 onion, sliced (wild onion can be used)
  • 1 green pepper, diced
  • 2-3 wild crabapples (peeled and cored) or 1 small tart apple
  • 1 cup dry white wine (homemade, of course)
  • 1 (6 once) can tomato, crushed (dash of Tabasco) – I use 1 cup of ripe ground cherries
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Season the bear meat with salt to taste and pan fry in shortening until browned. Sauté the garlic, celery, onion and green pepper. Simmer until onion is golden brown. Add remaining ingredients and mix well.
Cover and simmer 30 minutes or until meat is well done.
4-6 Servings


Bear Stroganoff

  • 3/4 cup butter
  • 2 pounds of bear round, cube into 1″ squares (all fat removed)
  • 6 ounce jar of whole button mushrooms (morrels are good if you can find ’em)
  • 1/4 cup white wine
  • 1/4 cup vinegar
  • 1 pint Brown Gravy
  • 1 cup sour cream
  • salt and pepper
  • boiled rice or noodles (wild rice pilaf with almond slivers or hickory nuts)

Place 1/2 cup butter, the cubed bear meat and mushrooms in a heavy skillet and sauté until brown.

Mix the white wine and vinegar and boil for 5 minutes. Heat the Brown Gravy and add the white wine and vinegar mixture.

Add the sour cream to the hot gravy mixture stirring constantly.

Add the remaining 1/4 cup of un-melted butter. Stir well. Drain all butter from the bear and mushrooms. Pour sauce over the bear and mushrooms.

Salt and pepper to taste.

Serve hot over cooked rice or noodles (wild rice pilaf)

4-6 Servings


Pan Fried Bear Steaks

  • 1/2 onion, medium sliced
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 Tablespoon whole pickling spice
  • 1 Tablespoon salt
  • 4 bear steaks, 1″ thick
  • butter or cooking oil for frying
  • salt and pepper

Make a marinade on onion, vinegar, water, vegetable oil, pickling spice and salt. (add 1/2 t. grated spice bush bark) Place steaks in a bowl, add marinade and refrigerate covered for 24 hours. Turn meat occasionally.

Remove from marinade and pan fry in butter or cooking oil until well done on each side. Season to taste with salt and pepper.
4 Servings


Bear Roast

  • 5 pound roast (all fat removed)
  • 1 Tablespoon salt
  • 1/2 teaspoon pepper
  • 5 strips bacon or salt pork
  • 1 medium onion, sliced (wild onion or ramps ok)
  • 2 ribs celery, cut in 3″ pieces (wild celery to taste – it’s very strong so use sparingly)

Place roast in pan and season with salt and pepper. Lay 5 bacon strips or salt pork on roast. Cover with onion and celery.
Bake covered at 350 degrees for 3 hours or until meat is well done. To brown, uncover last 1/2 hour.

5-6 Servings


Bear Meatloaf

  • 2 lb ground meat
  • 1/2 cup milk
  • 2 eggs
  • salt and pepper to taste
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 3/4 cup tomato sauce (I used mashed ground cherries)
  • 1 cup onion, minced
  • 1 1/2 tsp. dry mustard
  • 1 cup bread crumbs
  • 1/2 green pepper, finely chopped, I also add 1 small can of mushrooms or fresh mushrooms (wild morrels good too).

Bake at 350 until done (about an hour). when it looks close to being done, maybe 15 minutes, I spread either BBQ sauce or ketchup over the top.


Spiced Bear Roast

  • 3 1/2 to 4 lb. boneless bear rump roast
  • 12 whole cloves
  • 1 1/2 cups thinly sliced carrots (wild ok but use sparingly – QAL)
  • 1 1/2 cups thinly sliced celery
  • 1 cup chopped onions
  • 1 cup dry red wine (muscadine or elderberry wine is good)
  • 3/4 cup water
  • 1/4 cup margarine or butter, melted
  • 2 tablespoons cayenne
  • 1 teaspoon ground allspice (or grated spice bush)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 slices bacon, cut in half crosswise

Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 clove in each slit. In medium mixing bowl, combine remaining ingredients, except bacon. Pour mixture over roast. Arrange bacon slices across roast. Insert meat thermometer in roast. Cover tightly. Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F. Remove cover. Bake for 15 minutes longer.
Let roast stand for 10 minutes. Carve roast across grain into thin slices.



Assiniboin Bear Stew

  • 5 lb Bear meat
  • 5 med Dandelion roots, sliced
  • 3 c Maple or birch sap
  • 25 med Arrowhead tubers, sliced
  • 4 c Water
  • 1 Handful fresh mint leaves
  • 2 Thumbnails coltsfoot salt
  • 4 Wild onions
  • 3 Wild leeks, cut up

Trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and
water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them
to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible.

Source: “Indian Cookin'”, compiled by Herb Walker, 1977