Cabbage stew:
Boil for 10 minutes 1/2 head of cut cabbage, 3 carrots cut up, 2 (10") polish sausage sliced thin, mince up 1/2 white onion and mince 2 celery stalks then sprinkle salt and devil dust in while boiling. Let cool for 5 minutes and serve with cornbread.
 

Last night:
Venison back strap fried in olive oil with fresh garlic and onion. Salt, black pepper and the world famous Devil Dust to taste. Top with either melted BabyBel, melted Swiss or my favorite shredded Parmesan. 

French cut green beans (for cooking speed) seasoned with bacon grease, salt, black pepper and the world famous Devil Dust to taste.
 
 

Huckleberry's Hell Mud: 2    Tbls.  Dehydrated onion flakes 2    Tsps.  Devil Dust 1    Tsps.   Dehydrated garlic flakes 1/2  Tsp. Seasoned salt 1/2  Tsp.  Lemon pepper 1     cup  Mayonnaise 1     cup  Sour cream

Mix mayo and sour cream thoroughly.  Add all dry ingredients and mix again.  Let chill at least 2 hours.  Overnight is recommended.  Serve with chips, veggies, on  baked potatos or crackers enjoy and think up  your own uses.   
 

Mark’s Venison Stew:
2-3 large red potatoes, cubed
2 cups baby carrots
1 yellow sweet onion, cut into chunks
6 cups water
14 ounce can of beef broth
½ cup red wine (optional)
2 beef bouillon cubes (dissolved prior to adding)
1 teaspoon salt
3 big (I think girls call it heaping) tablespoons red currant jelly (the secret to good stew)
1½ pounds cubed venison
Black pepper to taste
Devil Dust to taste
¾ cup Kentucky Kernel Seasoned Flour

Pour all liquid ingredients into a slow cooker. Add bouillon cubes, salt, Devil Dust and black pepper, stirring until well mixed. Next, add vegetables and venison. Set the slow cooker on low and cook 7-8 hours or on high for 4-5 hours, until tender. A few minutes before serving, mix seasoned flour with ¼ cup water until dissolved. Pour into stew and cook until desired thickness. Serve with hot biscuits. Feeds four average people, or two hungry deer hunters. 
 

Devil Dust Bruschetta:
2 Large Tomatoes Chopped coarse
1/2 sweet onion chopped
2 tablespoons olive oil 
1 tablespoon Devil Dust (or 2  if you like really hot)
1 tablespoon oregano
1 teaspoon chopped fresh basil
2 teaspoon chopped fresh parsley
1/4 cup grated parmesan cheese

In a medium bowl combine all ingredients. Place tomato mixture on snack crackers and enjoy.
 

"Peanut Butter & Dust Sandwiches":
We make our own peanut butter from scratch BUT your favorite will do also:
!. Spread P/B on bread
2. Sprinkle "DEVIL DUST" on ( to your tolerance level
3. ENJOY !
 

Venison “rump steak”:
Cut venison into 1 inch cubes, fried in olive oil with fresh garlic. Add salt, black pepper and Devil Dust to taste. Cook 5 minutes turning twice. Add soy sauce and cook an additional 3 minutes or until soy sauce cooks down. Add your favorite white cheese.
 

Hot and Cold Dip:
3 ounce cream cheese (soft)
1 tablespoon snipped parsley
1 tablespoon Devil Dust
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon dill weed crushed
1 (8 oz.) package sour cream

In  medium bowl combine cheese, parsley, onion, salt, Devil Dust and dill. Blend in sour cream. Chill covered 8 hours to blend flavor. Stir before serving with chips crackers etc...
 

" Anything Chocolate"
From Fudge to Brownies, just sprinkle Devil-Dust in the mix.