Open Country

Extend the life of your food by sealing in an Open Country Vacuum Sealer prior to storing in a freezer. With powerful piston pumps strong enough to crush a can, these sealers are a great value, and do an excellent job! Get one today! Makes a great Holiday gift. See www.opencountry.com.

This easy recipe is perfect in a 6 quart Open Country roaster oven. Even better with the Elk In Woods Pattern! Try it today. Get your roaster at www.opencountry.com.

Bring a Dish" Macaroni & Cheese - 6Qt. Roaster

1 pkg. (12-oz.) Macaroni
1 small Onion, finely chopped
3 Tbsp. Butter or Margarine, divided
2 Tbsp. Flour
1 can (13-oz.) Evaporated Milk
1/4 cup Milk
4 cups (1 lb.) sharp, processed American Cheese, shredded
Dash Pepper
14 Saltine Crackers, crumbed

Cook macaroni in boiling water according to package directions. Drain.

Melt 2 Tbsp. butter in saucepan. Blend in flour to form a smooth paste. Gradually stir in evaporated milk and milk. Stir in cheese and pepper.
Pour cooked macaroni into greased Nesco® 6 Qt. Roaster Oven. Blend in cheese sauce. Cover and cook at 300ºF. for 20 minutes, stirring frequently.
Melt remaining butter and combine with cracker crumbs. Sprinkle over casserole. Cover and continue to cook at 300ºF. for 15 to 20 minutes or until done.

Serves 8 to 10.

Pretty fall colors and a magnificent creature! One never knows what's around the corner in the Open Country. Enjoy your day. Hope you get outside!

Barbecued Jerky - Dehydrator

2 tablespoons brown sugar
2 tablespoons white sugar
1 tablespoon oil
1/4 cup minced onion
1 cup beer
2/3 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire® sauce
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
Dash of cayenne pepper
1 pound meat strips

Combine sugars, oil, and onion in a pan. Heat and stir. Reduce heat, cook until onions caramelize. Add beer. Simmer. Cool.

Mix remaining ingredients together with the exception of strips. Allow at least 15 minutes for flavors to blend, then puree in blender.

Add strips. Marinate at least one hour. For longer marinating time, place in refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade and place in your Open Country® Dehydrator on dehydrator trays at 145º F. Dry approximately 6 to 12 hours until chewy.

Open Country's FD-78SK digital dehydrator is easy to use, just set it and forget it with the auto shut off feature. Expandable to 12 trays by buying extra trays, this "little" dehydrator does all the big dehydrating jobs. Get one today from Cabela's.

Try this great Chili in our 18 quart Camo Roaster. It's an award winner! "3 Amigos" Award Winning Chili - 12 or 18Qt. Roaster

This recipe was developed by three very courageous people at Nesco®!
Adjust to your "heat level" by decreasing or increasing the amount of jalapeno pepper, cayenne pepper and chili powder.

2 pounds ground chuck
2 pounds beef stew meat, cut in bite-size pieces
1 teaspoon salt
2 large onions, chopped
1 teaspoon pepper
4 tablespoons garlic, chopped

Remaining Ingredients
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 32-ounce can whole tomatoes, cut
1 fresh jalapeno pepper, chopped
2 15-ounce cans hot chili beans
1 64-ounce can V-8® vegetable juice
4 15-ounce cans tomato herb sauce
1 16-ounce jar thick & chunky salsa
4 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 tablespoon brown sugar

Preheat 12-quart Nesco® Roaster Oven to 400º F. Saute seasoned meat, garlic and onions with cover on. Stir to brown evenly. Pour off any grease and add remaining ingredients.

Turn heat to 250º F. and simmer 1 to 3 hours (the longer the better). Garnish with finely shredded cheddar cheese and chopped onion. Serve and enjoy!