Dinner, Recipes, Wild Game
Ingredients1/4 lb. piece fat salt pork
1 pheasant (an older one)
2 slices fat salt pork
1 tsp. pepper
1 onion, studded with cloves
1 faggot
2 c. hot water
1 med. head cabbage
Savory (opt.)
1 carrot, pared
1 knockwurst or frankfurters
1 c. hot water
Preparation:
Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.
Dinner, Recipes, Seafood
Ingredients1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin’s
Butter
Preparation:
Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin’s. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used. With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.
Dinner, Recipes, Wild Game
Ingredients1 ready to cook duckling
1/2 recipe bread stuffing
1/2 c. sugar
Few grains salt
1 tsp. cornstarch
1(6 oz.) can frozen orange juice concentrate, thawed
Preparation:
Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.
Appetizer, Recipes, Soup
Ingredients4 tbsp. finely cut pork or bacon4 tbsp. minced onionLiquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling waterClams or other seafood from 2 (7 oz.)
cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper
Preparation:
Cook slowly in kettle until fat begins to fry out: Add and cook over low heat until yellow: Add: Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.
Dinner, Recipes, Wild Game
Ingredients1/2 tsp. garlic salt
1/2 tsp. onion salt
Dash of pepper
1/2 tsp. chili powder4 sliced onions
2 cans tomato soup
Preparation:
Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add the following: Cover and simmer for 2 to 3 hours, until tender. Add: Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.
Dinner, Recipes, Seafood
Ingredients1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter
Preparation:
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
