Preparation:
Cut rabbit in pieces in a large frying pan. Use about 3 tablespoons of Crisco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours.
Preparation:
Cut frozen fish crosswise into 5 equal parts. Let stand at room temperature for 10 minutes before cutting. Rinse frozen broccoli and separate and drain. (If stems are more than 1/2 inch round, cut lengthwise. Place fish in center of ungreased 9 x 13 x 2 baking dish. Arrange broccoli around fish. Sprinkle with salt and pepper. Mix soup and milk. Pour over top. Bake uncovered in 350 degree oven about 30 minutes or until fish flakes easily. Sprinkle with onions and bake for 5 minutes longer.
Preparation:
Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice. (I add more shrimp than is called for.)
Preparation:
1. For dressing, mash potatoes to make a pint, season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew up.
2. Place rabbit on rack of baking pan with legs folded under body and skewer in this position.
3. Place quartered carrots beside it on the racks.
4. Put pan in 400 degree oven and after first 10 minutes pour 1 or 2 cups hot water over body, continue cooking until done.
5. Shortly before done, remove bacon and let rabbit burn.
Preparation:
Mix and pat into bottom of 9 inch pie plate. Bake at 350 degrees for 10 to 15 minutes and cool. Put strawberries in pie plate and sprinkle on 2 packages of sweetener. Set aside. Add gelatin to 2 1/2 cups of water and cornstarch. Bring to a boil and cook until thick. Remove from heat and add 8 packages of sweetener. Stir. Pour over strawberries. Chill in refrigerator. Before serving, spread whipped topping on top.
Preparation:
Shell and devein shrimp, wash shrimp and scallops under cold running water. Pat dry with paper towels in a large bowl. Combine oil, parsley, garlic,bread crumbs and salt and pepper. Add shrimp and scallops to mixture. Mix until well coated. Let stand 1 hour. Preheat broiler. Remove shrimp and scallops from marinade. Gently press some extra bread crumb mixture onto shrimp and scallops. Place alternately on 4 to 6 metal skewers. Put skewers under hot broiler. Broil 2 minutes or until golden. Turn skewers over and broil on the other side 2 minutes or until golden. Serve immediately with lemon wedges. Makes 4 to 6 servings.