Fish
BARBECUED SALMON WITH BASIL
4 Salmon steaks (6 to 8 ounces each) thawed if necessary.
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fresh basil (or 1 teaspoon dried and crushed)
Lemon wedges
Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges. Serves 4
(for traditional community coon suppers) -
3-4 raccoons, 4 to 6 pounds each
5 Tablespoons salt
2 teaspoons pepper
8 medium onions, peeled
2 Cups flour
1 Cup shortening
12 small bay leaves
Skin, draw and clean coons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under forelegs and each thigh.
Cut into pieces. Reserve meaty backs and legs for baking. Cook bony pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth.
Sprinkle back and leg pieces with salt and pepper. Then dredge with flour.
Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake in moderate oven (350) two hours until tender.
Make gravy by adding flour to drippings in pan. (Use 2 to 3 T for each cup of liquid or broth used).
As meat is roasting, prepare stuffing of: 3 loaves of day old bread, crumbled; 2 1/2 t. pepper; 2 1/2 t. powdered sage; 4 beaten eggs, 1 1/2 oz. dehydrated onion soup; 4 stalks celery chopped; 1/2 c. butter; and 4 c. coon broth.
Bake in large shallow pan in moderate oven (350 degrees F) for 30 minutes. Feeds 24 people.
-Copperas Cove Garden Club Cookbook
Roasted Stuffed Opossum with Sweet Potatoes
1 Opossum
Dash pepper
1/4 cup fat
1 1/4 teaspoon poultry seasoning
1/2 cup chopped onion
1/3 cup water
1/2 cup chopped celery
1 sweet potato per person
6 cups bread cubes
1 teaspoon salt
Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on a rack in shallow roasting pan. Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours, or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust. When almost done, place boiled or baked sweet potatoes around meat and baste frequently with drippings. Remove browned opossum and potatoes to a heated large platter. Allow 3/4 to 1 pound per portion.
[Perhaps a reader can supply us with the information for dressing the possum for use in cooking. Gutting, hair removal, etc.]
Barbecued Rabbit
Rabbit is tender white meat that has fewer calories and is higher in protein than any major meat.
1/2 cup finely chopped onion
1/4 cup margarine
1 8-ounce can tomato sauce
3/4 cup pineapple juice
2 Tablespoon lemon juice
2 Tablespoon firmly packed brown sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2-2 1/2 pound) rabbit, cleaned and cut up
Cook onion in butter until tender. Mix in tomato sauce, pineapple and lemon juice, brown sugar and seasonings. Cook over low heat 15-20 minutes to blend flavors. Place rabbit in bowl and pour mixture over it.
Let stand 1 1/2 to 2 hours Place rabbit pieces on grill 7-9 inches from coals. Cook 45 minutes or until tender. Turn about every 10 minutes.
Baste frequently with sauce. Salt before serving. Serve with hot mustard sauce if desired. Serves 4.
[We need instructions for dressing the rabbit and regarding what times of year they are edible and when they are not.]
BROILED SQUIRREL
1 squirrel
1/8 teaspoon pepper
1 teaspoon salt
1/2 teaspoon fat
Lemon wedges
Clean squirrel. Rub with slat and pepper. Brush with fat and place on a broiling
rack. Broil 40 minutes, basting every 10 minutes with drippings.
Squeeze lemon on squirrel before serving.
Serves two to three.
FRIED SQUIRREL
1 young squirrel, cut in pieces
1/2 cup flour
1/2 teaspoon salt
1/4 cup shortening
1/8 teaspoon pepper
Mix salt and pepper with flour. Shake pieces of squirrel in flour mixture and brown in melted shortening in a heavy skillet. Lower the heat after browning and cover the skillet tightly. Cook over low heat for 1/2 to 1 hour or until well done. Remove cover during the last 10 minutes to crisp outer surfaces.
SQUIRREL FRICASSEE
1 young squirrel, cut in pieces
3 slices bacon
1/2 teaspoon salt
1 tablespoon sliced onion
1/8 teaspoon pepper
2 teaspoons lemon juice
1/2 cup flour
1/3 cup beef or chicken broth
Rub pieces of squirrel with salt and pepper and roll in flour. Pan fry with chopped bacon for 30 minutes. Add onion, lemon juice and broth and cover tightly.
Cook slowly for 2 hours. Just before serving, remove squirrel and make gravy by adding water or milk and flour to the pan drippings.
Variations: Add l tablespoon paprika, 1/8 teaspoon cayenne, l sliced tart apple and 2 cups broth instead of bacon and lemon juice called for in this recipe.
1 chicken, cut up
1 can cream of mushroom soup
1 envelope Italian Salad Dressing mix
Seasoned salt
Pepper
Combine these and put in crock pot (chicken on bottom, other ingredients
mixed and poured on top). Cook on low for 4-6 hours.
Turn off crock pot. Add 1/2 cup sour cream and 1 can mushrooms (drained).
Serve over rice or noodles.
*Note: My husband prefers fresh mushrooms, so I use one pound of fresh mushrooms, sliced and sauteed in olive oil and butter.
Thanks to Caroline of Texas.
8 chicken breasts
Salt
Pepper
1 can cream of mushroom soup
1/4 c cooking sherry or white wine (I use white cooking wine)
Combine these and put in crock pot (chicken on bottom, other ingredients
mixed and poured on top). Cook on low for 4-6 hours.
Saute 1 lb fresh mushrooms (sliced) in butter and add to crock pot. Turn
off crock pot to cool.
Add 1 cup sour cream to chicken-mushroom mixture in crock pot. (Sour cream
will curdle and separate if added to boiling liquid.)
Thanks to Caroline of Texas.
6-8 thick pork chops, fat removed
Flour
Salt
Pepper
Oil (I use olive oil)
Dredge pork chops in flour mixture then brown in oil. Put pork chops in crock pot.
Combine:
2 cloves garlic, mashed (I use the garlic in a jar)
1 can mushrooms, drained (I use 1 lb fresh mushrooms, sliced)
1 can tomato paste
1 can cream of mushroom soup
Garlic salt
Pepper
Pour this into pan used to brown pork chops. Scrape pan and stir drippings into mixture. Pour over pork chops. Cook on low all day (6-8 hours). Serve over rice or mashed potatoes.
Thanks to Caroline of Texas.
6-8 lean pork chops--1 inch thick
1/3 c flour
1 tsp dry mustard
1/2 tsp garlic powder
1 tsp salt
2 T oil (I use olive oil)
1 can cream of mushroom soup
Coat pork chops with dry ingredients. Brown in hot oil. Put pork chops into crock pot. Pour soup into pan used to brown pork chops. Scrape pan and stir drippings into soup. Pour over pork chops. Cook on low 6-8 hours or on high 3-4 hours.
Thanks to Caroline of Texas.
Need:
1 lb. kielbasa saBlipge (I usually get Hillshires) cut into 1/2 pieces
1 can of mushroom soup - undiluted
3/4 cups of water
1 tbs butter or margarine
3/4 cups of long grain rice
1 pk a frozen peas (10 oz.)
1 cup of shredded cheddar cheese
Directions:
In a deep pan, combine soup, water, and butter; bring to boil. Add
kielbasa and rice; reduce heat; cover and simmer for 15 - 18 min.(or until
rice is almost tender) Stir in peas; cover and simmer an additional
15 min. until rice is soft and peas are cooked through Sprinkle with
cheese; cover till melted makes 4-6 servings
Ps. if you double up on the recipe you have a terrific dish for any group gathering.
-- Thanks to Yvonne.
Steve Van Nattan-- I found this exceptional bean soup at a customer's home in Tubac, Arizona
White Northern bean or lima beans (In the words of Country Bevins, "Them greezy Michigan beans")
Red Onion
Garlic
Olive Oil
Lemon Juice
Salt & PepperCelantro
Parsley
Cook the beans as you usually would. For a clear soup broth, cook beans and drain before adding water, onion, garlic, oil, lemon, and salt. If you drain off the first water, save it for later use since it is full of food value. For a clear broth, clear beef broth could be used to add flavor. After the top six ingredients are cooked and ready to eat, shred the celantro into the soup and serve.
For the chili lovers, red pepper could be shaken on, or a few drops of Tabbasco added. Habanero in moderation would also add a real speblipl touch to this dish.
A garnish of the celantro, parsley, as well as green onion tops could be served in a side dish to be added at the table.
1 pound hamburger
1/4 lb bacon, sliced
1 onion, minced
2 tsp salt
1/4 tsp black pepper
2 - 4 green peppers, chunks (1 inch)
1 28oz can tomatoes, broken up
1 TBS sugar
1 TBS paprika
1 1/2 cups uncooked rice
2 cups water
Brown hamburger and bacon with onion. Add remaining ingredients,cover, and simmer for about 30 minutes (add more water as/if needed) or till rice is tender.
Whole chicken
4 chicken bullion cubes
1 tsp poultry seasoning
1 TBS parsley (dried)
1 onion, whole
1 tsp salt
1/4 tsp pepper
Pot pie squares (see below)
3 medium potatoes, sliced
3 carrots, sliced
Simmer chicken in water to cover (with the seasonings) about 1 hour. (Meat should be just about falling off the bone.) Remove chicken from broth and set aside to cool. Bring broth back to boiling. Alternate adding Pot Pie squares and sliced vegetables to broth. Pull chicken meat from piano tools dump on top. Cover and simmer over low heat about 30 minutes. Stir and serve. Goes great with stewed tomatoes.
Pot Pie squares:
2 cups flour
1 tsp salt
1/4 cup shortening
1 egg
1/2 cup milk
Mix floor, salt, and shortening till crumbly. Beat egg in cup with fork, add milk, and beat with fork again. Mix egg/milk mixture with flour mixture. Turn onto lightly floured board and knead till smooth. Roll dough out to about 1/8 inch thick. Dust with flour and cut into 2 inch squares.
Mummy Dash celebrated her
100th birthday on August 23rd,1995.
I was raised on gumbo; in my house we also called it Okra Soup. Gumbo has been described as the "poor man's meal," or a "Saturday disy," prepared when you emptied your refrigerator at the end of the week. As far as I'm concerned, Gumbo is a luxury. It takes all day to prepare (to do it right) and the fresh Okra required to make it can difficult to locate and expensive. As with many gourmets, Mummy Dash doesn't use precise measurements. For best results, rely on your own sense of taste.
2 lbs. of fresh short-stemmed Okra
3 medium Ham Hocks (or use smoked turkey)
Chicken
Beef
Shrimp
Tomato Sauce
Whole stewed tomatoes
2 medium onions
Fresh cut corn (or baby ears)
1/2 cup (cooked) lima beans
1 sliced green pepper
Sweet red peppers
Dash of sugar
2-3 cloves of garlic(diced)
Celery (instead of salt)
Parsley
Crushed Tomatoes
Cook ham hocks or smoked turkey with water in a very deep pot. Cook on low flame, keep adding water. Cook until the meat is falling off the bone (the bone sweetens the soup).
While the meat is still cooking, cut the tips and heads off the okra. Finely slice the okra: don't dice it! Chop your onions, pepper, garlic, celery and parsley.
Add the chicken and the beef to the pot when the meat is almost off the bone. Add tomatoes, onions, green and red peppers, celery and garlic. Continue to cook slowly.
When it's almost ready, add cut corn and crushed tomatoes. Add okra and shrimp in the last ten minutes of cooking. If the shrimp cook too long they will be tough.
This soup should be eaten with white rice.
6-7 oz. elbow macaroni ( about 2 cups)
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
3 cups shredded processed sharp American cheese ( about 3/4 pound)
2 cups thin white sauce (Recipe follows)
1 tablespoon butter or marg.
Heat oven to 375º. Cook macaroni as directed on package. Place half
the macaroni in ungreased 2-quart casserole. Sprinkle with half the onion,
salt, pepper, and cheese; put in remaining macaroni and everything else.
Pour white sauce over casserole. Dot with butter. Cover and bake for 30 minutes.
Uncover; bake for 15 minutes longer
Hint: Instead of cooking it the whole time in the oven you can start cooking
it in the microwave and it goes a lot faster! :-)
THIN WHITE SAUCE
2 tablespoons butter or marg.
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Melt butter in sauce over low heat. Add flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. boil and stir 1 minute. Save for "Old Fashioned Macaroni and Cheese"
-Thanks to Ruth V. of Arizona
Turkey Ham Speblipl
This dish can be used for a quick lunch or for the meat dish of the main meal. If you use it for the main meal, slice the turkey ham a little thicker than you would for a lunch. (This recipe could also be made with sliced turkey.)
You will need:
Turkey ham, tomatoes, and cheddar cheese for slicing.
Onion and garlic granules (optional).
Place a slice of turkey ham on a microwave-safe plate. Sprinkle lightly with the onion and garlic granules if you are using them. Place slices of tomato on top of this, and top with slices of cheese. Cook in microwave till the cheese is melted to your satisfaction. This is one serving. Repeat until you have a serving for each person being served.
(If you are making this for a larger family you may want to try laying the
turkey ham slices, etc. in a greased, large baking dish or pan, and
baking it in a conventional oven. I have not tried this so, you will
have to experiment. You may have to put the cheese on after the turkey
ham and tomatoes are partially cooked. The microwave may not cook a
large amount like this evenly, this is why I suggest using the conventional
oven.)
MEV
Ruben Sandwiches
1 Cup ThoBlipnd Island salad dressing
1 Cup Sauer Kraut
1 12 ounce can corned beef (drained)
10 ounces grated Swiss cheese or any kind.
Cook in crock pot 2 hours or more.
Serve on rye bread or potatoes.
-- Thanks to Denise F. of Arizona
Pork Chops Ala Sauce
4-6 pork chops
2 cans cream soup ( celery or mushroom works best)
1 pk onion soup
11/2 can water ( for thicker sauce use less water)
Stir soups and water thoroughly with a wire whisk in a 9x13 pan. Put pork chops in. Cover pan with foil. Bake at 350 for one hour. Delicious,inexpensive and easy
-- Thanks to Jackie R.
back