Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä Msg : 37 of 52 From : Bright Larkin 1:3666/108 Sun 16 Apr 95 22:24 To : Sharon Stevens Subj : White Trash ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ On 04-12-95 SHARON was overheard saying to ALL%a: SS>Hi all... Hi Sharon. SS>I don't want to sound ignorant, nor do I want to insult anyone BUT.. SS>What exactly IS white trash??? Are they just really poor people who SS>live off the land?? And.. if so, how come there seems to be so many As my Grandparents used the expression, It was closer to the description in the introduction to the book: "Common white trash has very little in the way of pride, and no manners to speak of, and hardly any respect for anybody or anything." That is a good description of many of the current youth I run into in my daily activities. There was also an economic type, "poor white trash", which indicated that there could be "rich white trash". SS>recipes that have seafood in them.. isn't that an expensive SS>ingredient if you are living off the land?? From some of the SS>pictures in the book, the homes look very old and shabby.. so I can't SS>understand some of the ingredients in the recipes... The author states that he is from north Florida, and in that area fish and seafood are easily and cheaply obtainable, hence the number of recipes with seafood in them. I own the book, and despite my Oklahoma childhood, I recognize and remember many of the dishes in the book. Most of the ingredients in the book are things that rural southern people would have on hand. Figs grow in this climate (I didn't know that they were expensive until I was a senior in high school and had moved to California. Milk and cream sour naturally, and you don't throw them away, you use them up. The vegetables come out of the garden, The chicken and eggs from the henhouse. You slaughter a pig each Spring, and salt down the meat to preserve it. Beef you might have to buy or barter. Game is there for the taking. There might even be a goose in the yard to keep the insect population down in the garden. I guess that if you have a cow, you will also have beef. Mutton is not popular in the south, probably because wool was competition to the cotton crop. Here is a recipe that I grew up having. It was during The War (WWII) and all sorts of things were rationed. Grandad had a "one bullet, one meal" attitude toward hunting, and rarely spent more than that. * Exported from MasterCook II * Fried Squirrel and gravy Recipe By : Pansy Hitchcock as remembered by Bright Larkin Serving Size : 4 Preparation Time :0:00 Categories : Bwl Game Home Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Squirrel -- cut into 7 pieces 1 cup flour -- seasoned with 1/2 teaspoon each salt and pepper 1/2 cup Crisco -- for frying Milk -- for gravy Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil. - - - - - - - - - - - - - - - - - - Serving Ideas : For breakfast with biscuits and honey NOTES : The seventh piece is the head. Crack it open and eat the brains. Hope this helps explain things. Bright --- * CmpQwk #UNREG * UNREGISTERED EVALUATION COPY --- WILDMAIL!/WC v4.12 * Origin: G-2 BBS 704-324-6164 35,000+ Files (1:3666/108.0) ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel Fried Categories: Servings: 4 1 ea squirrel per person, cleaned cut into pieces 1 ea onion, sliced 1 ea oil 1/4 c flour salt and pepper tougher squirrel should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Drege squirrel pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return squirrel to mixture and cook slowly until gravy thickens. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel Brunswick Stew No. 2 Categories: Servings: 4 3 ea young squirels, cut into pieces 1 1/2 ts salt 1 ea onion, chopped 2 ts bs brown sugar 1 ea potato, cut up 1 cn (16 oz.) whole tomatoes 1 cn (16 oz.) whole kernel corn 1 cn (16 oz.) lima beans, regular of baby 6 ea whole closes 1/4 ts cayenne pepper Directions: Place squirrel pieces in large pot, cover with water, add salt, onions, brown sugar and potatoes. Cover and simmer for 1 1/2 hours or until meat is tender. Add water if needed. Add tomatoes, corn, lima beans, cloves and cayenne pepper. Simmer until stew is hot and seve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel curry Categories: Servings: 4 1 ts ick of butter or margarine. melted 1/2 c flour 1 ea onion, chopped 1 ts art apple, chopped 1 c chicken broth 2 c sour cream 1 ts bs curry powder 2 ts orange peel, grated 2 ea young squirrels, cut into pieces Directions: Brush squirrel pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until squirrle is tender. Cool and debone squirrel. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, ccurry powder, deboned squirrel and heat throughly. Serve over rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel Brunswick Stew Categories: Servings: 4 2 ts bs cooking oil 3 ea young squirrels, cut into pieces 1 ea onion, chopped 1 c bread crumbs 1 cn (16 oz) whole kernal corn 1 cn (16 oz.) lima beans 2 ts salt 3 c of water. dash pepper Directions: In Dutch oven, heat the oil and brown pieces of squirrel on all sides. Remove squirrel. Add onion in Dutch oven and cook 3 minutes. Return squirrel and add water, bread crumbs and vegetables, salt and pepper. Bring pot to boil, cover and simmer over low heat for about 35 minutes. Note: For older squirels, which tend to be tough, parboil them in salted water and then proceed with recipe. Enjoy- Earl ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel fried No. 2 Categories: Servings: 4 1 ea squirrel per person, cut into pieces 3 ea peppercorns per squirrel 1 ea bay leaf per squirrel 1/4 c flour per squirrel 1/6 ts ick butter salt Directions: Simmer squirrel pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel Roast Categories: Servings: 4 3 ea young squirels, cut up 5 ts bs cooking oil 1 c flour 1 1/2 ts salt 1 cn cream of mushroom soup 1 cn (soup can) of half and half dash pepper Directions: Put salt, pepper and flour in bag and shake well. Put squirrel pieces in bag and shake until well coated. Brown slowly on all sides in cooking oil. Put in baking dish. Add soup and half and half. Bake in oven for 1 1/2 hours. Note: If squirrels are old and probably tough parboil in saltwater for one hour or until tender be starting recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Stove Top Squirel in Wine Categories: Squirrel wine stove top Servings: 4 2 ea young squirrels, cut into pieces 2 ts salt 3 ts bs butter or margarine 3 ts bs flour 1 c onions, chopped 1 ea can mushrooms 1/2 ts thyme 1 ts parsley, crushed 1 ea bay leaf 1/2 c dry red wine 2 1/2 c water dash pepper Directions: Melt butter or margarine in Dutch oven. Saute onions until slightly brown, add mushrooms for last two minutes. Put onions and mushrooms on side. Add flour to pot and mix until smooth. Add water, wine, thyme, parsley, bay leaf, salt and pepper. Place pieces of squirrel in pan and simmer for 1 1/2 hours while covered , or until meat is tender. ----------------------------------------------------------------------------- Ä [6] Misc: OLY_FA (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ OLY_FA Ä Msg : 25 of 43 - 12 + 36 From : Crystal Mountain BBS 1:2320/150 Tue 08 Feb 94 00:01 To : Anyone Who Cares Subj : Newly Obtained Files ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Bill Jernigan to Cathy Harned <=- BJ> watch for sam waring's message to you...he is more eloquent than i, BJ> and explains the how to's very clearly...if you don't see it in a day BJ> or so, i'll repost it...(saved it this time)... Saw and snagged this time...thanks for the advance notice! :-) CH> ... Ye shalt not justify thy $2,000 computer purchase by purchasing CH> games. BJ> sure, you can!... I'm considering getting a much better graphics card, just so I can play Simcity 2000. Do you hunt? If so, here are a couple of game recipes...I'm entering those types of "game" into MM this afternoon. MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Squirrel Mulligan Categories: Game, Main dish, Rice/grains, Squirrel, Vegetables Yield: 1 batch 3 Squirrels 2 Onions, chopped 1 Green pepper, chopped 2 md Potatoes, diced 1/4 c Diced celery 4 tb Chili powder Salt and pepper to taste 1 ds Louisiana hot sauce 1 c Cooked rice Stew squirrels and reserve broth. Remove meat from bones and put back into broth. Bring to a boil and add all ingredients except rice. Cook about 45 minutes, or until vegetables are tender. Add cooked rice. Serve hot. From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned. MMMMM ... Ye shalt not compute during lightning storms. --- GEcho 1.00 * Origin: The Insane Asylum BBS Rineyville, Ky 40162 (1:2320/150) Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä Msg : 36 of 207 From : Sharon Stevens 1:3404/155 Thu 20 Apr 95 00:00 To : All Subj : *CR* Squirrel ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QBook version 1.00.14 Title: White Trash Broiled Squirrel Keywords: Squirrel, game, whitetrash Squirrel is one of the finest and tenderest of all wild meats. It's flavor is mild, rarely gamey. There is no need for soaking, and seldom any need for parboiling. They should be cleaned as soon as possible after shooting, but skinning may wait until they're ready to be cooked. Clean squirrels and rub with salt and pepper. Brush with fat andplace on hot broiling rack. Broil 40 minutes, turning frequently and basting with drippins every 10 minutes. Serve with gravy from drippins and season with 1-2 tbsp of lemon juice. %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% FRIED SQUIRREL %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%% Make sure all the hair is cleaned off the squirrel. Cut it up. If it's old and tough, put it in the pressure cooker for about 15-20 minutes. Salt and pepper it. Cover with flour and fry in a cast iron skillet on a medium fire until brown and tender. This is areal sweet meat. You can smother a squirrel just like a chicken. Origin: Adapted from White Trash. Shared by: Sharon Stevens, April/95. -End Recipe Export- Chipped from the bottom of Sharon's Igloo ^^oo^^ -Begin Recipe Export- QBook version 1.00.14 Title: White Trash Broiled Squirrel Keywords: Squirrel, game, whitetrash Squirrel is one of the finest and tenderest of all wild meats. It's flavor is mild, rarely gamey. There is no need for soaking, and seldom any need for parboiling. They should be cleaned as soon as possible after shooting, but skinning may wait until they're ready to be cooked. Clean squirrels and rub with salt and pepper. Brush with fat andplace on hot broiling rack. Broil 40 minutes, turning frequently and basting with drippins every 10 minutes. Serve with gravy from drippins and season with 1-2 tbsp of lemon juice. %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% FRIED SQUIRREL %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%% Make sure all the hair is cleaned off the squirrel. Cut it up. If it's old and tough, put it in the pressure cooker for about 15-20 minutes. Salt and pepper it. Cover with flour and fry in a cast iron skillet on a medium fire until brown and tender. This is areal sweet meat. You can smother a squirrel just like a chicken. Origin: Adapted from White Trash. Shared by: Sharon Stevens, April/95. -End Recipe Export- Chipped from the bottom of Sharon's Igloo ^^oo^^ * SLMR 2.1a * Modeming forever, housework....whenever --- Maximus 2.02 * Origin: Life in The FAT Lane, Quesnel, BC (604) 992-2781 (1:3404/155) ---------- Recipe via Meal-Master (tm) v7.07 Title: Louisiana Creole Squirrel Categories: RaceNet, Wild, Creole, Game, Squirrel Servings: 4 1 Cleaned squirrel(3lb) 1 ts Browning sauce 1 ts Salt 1 cn Mushrooms,drained(8oz) 1 ts Black pepper 1 tb Butter or margarine,melted 1/2 ts Cayenne pepper 1 tb Parsley,minced 1/4 c Onion,chopped 2 tb Green bell pepper,minced 3 Garlic cloves,minced 2 tb Green onions,chopped 2 tb White vinegar 2/3 c White wine,dry 1. Dry squirrel and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over squirrel, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer squirrel and marinade to well-greased baking dish. 5. Bake in preheated 450'F. oven 1 hour. 6. Combine remaining ingredients and pour over squirrel. 7. Bake 30 to 45 minutes longer, until squirrel is fork-tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SQUIRREL CAKE (HASEN KUCKA) Categories: RaceNet, Wild, Penndutch, Game, Squirrel Servings: 1 1 Squirrel 1 1/2 tb Flour 1 *potato filling recipe Salt & pepper 1/2 c Broth ** ** "Use broth in which squirrel is cooked". The recipe didn't specify, but I assume that the squirrel is to be boiled. Cook the squirrel until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Fried Categories: RaceNet, Wild, Squirrel, Game Servings: 6 INGREDIENTS: Salt and pepper 1 Squirrel, cleaned cut into 1 Onion, sliced -pieces 1/4 c Flour Cooking oil DIRECTIONS: If it is a young squirrel, proceed with recipe. A older tougher squirrel should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge squirrel pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return squirrel to mixture and cook slowly until gravy thickens. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Curry Categories: RaceNet, Wild, Squirrel, Game Servings: 6 INGREDIENTS: 1 Young squirrels, cut into 1 Stick of butter or Pieces Margarine. melted 1/2 c Flour 1 Onion, chopped 1 Tart apple, chopped 1 c Chicken broth 2 c Sour cream 1 tb Curry powder 2 ts Orange peel, grated DIRECTIONS: Brush squirrel pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until squirrel is tender. Cool and debone squirrel. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned squirrel and heat thoroughly. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Fried No. 2 Categories: RaceNet, Wild, Squirrel, Game Servings: 6 INGREDIENTS: Salt 1 Squirrel, cut into pieces 1/4 c Flour per squirrel 3 Peppercorns per squirrel 3/16 Stick butter 1 Bay leaf per squirrel DIRECTIONS: Simmer squirrel pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Squirrel, Armagh Style (Irish) Categories: RaceNet, Wild, Squirrel, Casserole, Stuffed, Irish Servings: 6 INGREDIENTS: 2 oz Butter 1 Squirrel Stock 2 oz Flour 1 lg Onion 2 c Breadcrumbs 2 ts Parsley 2 lg Cooking apples 1 ts Sugar 1 ts Thyme 1 oz Butter 1 ts Salt Pepper to taste 1 Egg DIRECTIONS: Wash and dry squirrel. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place squirrel in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Jambalaya Categories: RaceNet, Wild, Squirrel Servings: 1 1 ea Squirrel, medium 1/4 ea Bell pepper, chopped 1 x Salt and red pepper 4 tb Parsley, chopped 3 tb Oil 2 c Uncooked rice, washed 2 ea Onions, large, chopped 1 1/2 c Water 3 ea Celery stalks, chopped 2 tb Salt 1 ea Garlic clove, chopped Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc ----- Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD (SURV_FOOD) Ä Msg : 10 of 21 +11 Rcv From : Paul MacGregor 9:2500/300 Tue 03 Oct 95 01:23 To : Gerald Miller Subj : recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ OK, I will post some recipes that I spoke about ... ;+} Yeah, I know I gotta set the example. ;+} MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stuffed Squirrel, Armagh Style (Irish) Categories: Wildgame, Meats, Casserole, Stuffed Yield: 6 servings INGREDIENTS: 1 Squirrel 2 oz Flour 2 c Breadcrumbs 2 lg Cooking apples 1 ts Thyme 1 ts Salt 1 Egg 2 oz Butter Stock 1 lg Onion 2 ts Parsley 1 ts Sugar 1 oz Butter Pepper to taste DIRECTIONS: Wash and dry squirrel. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place squirrel in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Backwoods -- Rebelsan 100 Year Sauce Categories: Meats, Wildgame, Sauces, Barbecue Yield: 1 gallon 1/2 ga Yoshiba Gourmet Sauce 3 T Hot sesame seed oil 6 cl Garlic, minced 2 T Fresh ginger, diced small ** Optional ingredients ** White wine, green onions, - wasabi, peppers to taste - (red, black, or white) Slow cook all ingredients for 30 minutes minimum. After marinating meats, boil the left over sauce for a minimum of five minutes. Add water while boiling to keep the sauce from getting too thick. After boiling, it may be used for dipping or on rice. You can keep adding to and reusing the sauce indefinitely, hence the 100 year sauce. Backwoods Home Magazine == Dec/Jan 1989 ** Backwoods Home Recipes // Best of the First Two Years // Page 66 ** Posted by The WEE Scot == Paul MacGregor MMMMM yeah, now that's a good start. I'm still looking for some good marinade recipes for your enjoyment .... ;+} I'd like to be there when you tell your wife. hehehehe The WEE Scot Paul ... ATTENTION: Unattended children will be sold as slaves... --- PPoint 1.92 * Origin: The Scottish Connection (9:2500/300) Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 37 of 43 Loc From : Marc Visconte 9:91/0 Sun 29 Oct 95 21:19 To : Paul Macgregor Subj : Ooops ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ PM>Well, you young whipper-snapper ... you just wait until you really get >OLD!!! I hope you don't ache all over and find it hard to move the >ol' bod ... ;+} hehehehehehehe (Stretch) CREEEEAAK!!! POP! Crack.... MV> (Followed by some recipes for R'bit) PM>OK, we have one of them "unwritten" rules on this board. If you talk >about recipes, you gotta post them. So far, I haven't seen any recipes. Ooops! Well, I just started a new job a ways from "home", so I'll have to wait till I go back (a couple of weeks, no more) to get the mag. Until then, here's one I KNOW _you_ have, but some others may not have seen: ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Squirrel fried No. 2 Categories: Servings: 4 1 ea squirrel per person, cut into pieces 3 ea peppercorns per squirrel 1 ea bay leaf per squirrel 1/4 c flour per squirrel 1/6 stick butter salt Directions: Simmer squirrel pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. ----------------------------------------------------------------------------- >When I was knee-high to a grasshopper, we used to pressure cook our >rabbit and squirrel. The meat was to moist and tender that it just fell >off the bones. Yummmmmmy. Yes sir, that shore do bring back memories. NEVER had anything "wild" (except for getting lucky with donated venison). Have had my hunting license for TWO years, but haven't even made it to the field yet. Maybe this year... Oh, just browsed a story in a recent gun mag about "Tom Browns Tracking and Survival School" - in the article, they use a throwing stick to gte squirrels and rabbits. Sounds like they use it like a cross between a boomerang and a throwing knife (i.e. - it spins a lot). PM>... Dinner: Dead animals and some stuff out of the ground... STOLE! If anyone is interested, I'll look up and post the directions on the "easy" way to clean a rabbit. -mdv. * SLMR 2.1a * "I drank WHAT!?" - Socrates --- * Origin: point MUDGE bbs * 1-360-427-1123 * Shelton, WA USA (9:91/0)