Moose’s Seasonings has become an official business as of January 1, 2007. In the previous few years, the seasoning blending has been a hobby of the Marconi family. Up until this year, our blends have been sold mostly along with our garden produce at the local farmer’s market.

Some of Moose’s Seasonings’  business goals:

• To provide our customers with a quality product that is all natural with no preservatives.
• To provide seasoning blends that people relish.
• To make cooking easier and more enjoyable for our customers.
• To exchange ideas and recipes with our customers.
• To structure our business so that our customers can readily communicate with us.

Moose’s Seasonings COOK BOOK

As you enjoy Moose’s Seasonings blends, write down your favorite recipes. We, at Moose’s Seasonings, would love to bring all those great recipes together in a cook book for all our customers to share. Start gathering your recipes and even start e-mailing them to us. Each recipe of yours that we use in the cook book will have your name with it.
SO START SAVING THOSE RECIPES!!

Pork Chops & Rice
3 or 4 center cut pork chops
1 medium onion chopped or 2 tablespoons onion flakes
1 tsp salt
2 tsp of BearPen
1 can of mushroom soup or 1 package of onion soup mix
4 cups of water
3/4 cups of uncooked rice

Brown pork chops on Med-Low heat on each side.
Place chops in a 9 x 13 baking dish.  Sprinkle on salt and BearPen. 
Add little more oil in the same frying pan and cook onions until translucent. Add some water and stir.  Add these drippings to the pork chops along with the mushroom soup or onion soup mix, water and the rice.
Bake at 350 for an hour and a half, covering with foil half-way through the baking time.

Moose’s Meatballs
1 lb. of hamburger
3/4 cup of bread and/or cracker crumbs
1 egg
1 tsp Worcestershire sauce
1 T Soy sauce
1/2 tsp salt (optional)
1 to 1 1/2 tsp of BuckHorn
Combine ingredients with your hands then roll into 1/2 to 1” balls and place on a cookie sheet.
Bake at 350 degrees for 1/2 hr.

Moose’s Chili
Ingredients:
1 T oil                      1 -16 oz Dark Kidney beans rinsed
1 lb hamburger (or venison)   2 onions chopped
3 garlic clove thin sliced         1  cup water
½ -Pepper chopped
1 -cup chopped Celery
1 -16 oz can tomatoes or Puree Tomatoes
1 - 8 oz can tomato sauce
1 tsp BuckHorn
2  tsp of PorcupineHollow  ( or Hellfire if you like it hotter)
½ to 1 tsp salt to taste

Into heated oil add onions, garlic, peppers and celery and cook until they are tender. Add hamburger and brown with the lid off. Stir in BuckHorn. Then add the remaining ingredients except for the salt and beans. Simmer with the lid on for 1 hr. Add beans and salt to taste. Simmer for ½ hour. Add water if too thick.
Serves 6.

Venison Marinade

1/2 cup cider vinegar or red wine (we prefer the wine)
2 cloves of garlic minced
2 T of salt
2 T of the Pocono blend

Combine all the ingredients together.
Place the venison in a shallow baking dish or bowl.
Add the marinade and enough cold water to cover the venison.
Refrigerate overnight.

Slow Cooked Venison

1 pound of venison steaks
3 T of flour
1 medium onion sliced
2 cloves of garlic minced
1 tsp salt
2 tsp Pocono blend
2 cups of water
1 can of tomatoes (15 oz) or 1 package of onion soup mix

Coat steaks with flour and brown them on medium high heat. 
Put in crock pot along with onions, garlic, salt, Pocono blend, water and tomatoes or onion soup mix.
Cook on high for 3 hours and turn to low for 3 to 4 more hours (Or cook on low for 8 hrs).

Roast Turkey

12-14 Lbs Turkey
Salt to taste
Loosen skin with wooden spoon and rub the seasoning and the salt under skin and into the inside cavity. Roast the turkey according to directions on package. Use the dripping for a terrific gravy.

5 lbs. Sausage Recipe:
3 lbs of ground Beef or Venison
2 lbs of ground Pork
3/4 to 1 cup of cold water
Contents of SwitchBack
Mix 1/3 of SwitchBack and 1/3 water at a time until all ingredients mixed.
Form into patties and fry or grill like hamburgers until done.

Grilled or Baked Fish:
Add 1 tsp. of TroutRun to 2-2 ½ Tbs. of oil. Stir and brush on either side
as you cook.

Salad Dressing

Add ¼ cup Vinegar, 3 T water. Add 1 to 2 T SunnySide seasoning and shake well.  Add ½ cup of oil and shake until blended.

MOOSE Potatoes

6  medium potatoes, peeled and cubed
2  garlic cloves (optional)
1  tsp salt
1 tsp WolfLick
1/4  cup milk
1  T butter

Cook Potatoes, garlic, and salt until potatoes are tender. Drain. Mash and add butter, WolfLick and milk.

Quick Pizza Sauce
1  8 oz. can of tomato sauce.
1 to 2 tsp of TurtleBack (depending on how spicy you like it).
Mix together.
Enough for one medium Pizza

Garden Salsa
3 or 4 Tomatoes diced
¼ cup of finely diced onions & garlic
¼ cup of finely diced zucchini
1 pepper finely diced
1 tsp Basil chopped
1 tsp Thyme
1 T Oil
1/2 T Balsamic or regular vinegar
½ tsp of Hellfire
Place oil, onions, garlic & pepper in fry pan and brown. Add the rest of the ingredients and simmer for 15-20 minutes. Taste test & add more Hellfire if needed. Add or subtract ingredients as available or to your taste.

Dip Recipe:
            1 cup of sour cream
            1 cup of mayonnaise
            6-8 T of DiamondPoint, SunnySide or the blend of your choice.

Mix all ingredients well. Chill for 1/2 hour to blend seasonings. Make one half of a batch for less dip.

Quick Shrimp Sauce
Mix Hellfire with Ketchup to taste. It’s a good as any other shrimp sauce.

Herb Bread
One slice of your favorite bread toasted
Butter or Olive Oil to taste.
Sprinkle any of Moose’s Seasonings on to taste. Mmmmm!

Spiced Pretzels
1 package of bite size pretzels
2 T of oil
1 to 2 T of any Moose’s Seasonings, PorcupineHollow is my favorite.
Place pretzels in bowl and mix oil and seasonings with a serving spoon. Place on cookie sheet(s) and bake at 250 degrees for 20 min.