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PEANUT BUTTER CAKE 2007-07-24 09:12:00 RECIPE INGREDIENTS 1/3 c. shortening1 c. brown sugar1/2 c. peanut butter2 eggs1/2 c. brown sugar1 c. milk1 tsp. vanilla2 c. flour1/2 tsp. salt2 1/2 tsp. baking powderRECIPE METHODPrepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.
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Wild Game Recipes 2007-07-19 02:17:00 MARINADE (MEAT) GLAZED ROAST DUCKLING CROW CASSEROLE BRAISED PHEASANT WITH CABBAGE PHEASANT MOMMA'S HUNTER CHICKEN BRAISED RABBIT BARBECUED RABBIT BAKED STUFFED RABBITS WITH CARROTS RACCOON MEAT LOAF FRICASSEED RACCOON WILD RICE MOOSE STEAK COOKED MARINADE QUICK SAUCE FOR FURRED GAME RAW MARINADE SAUCE FOR VENISON MUSKRAT MEAT LOAF MUSKRAT AND ONIONS FRIED WOODCHUCK WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE WOODCHUCK MEAT PIE BARBEQUE VENISON STEAKS GRILLED VENISON ROAST VENISON PEPPER STEAK SWEET AND SOUR VENISON STEW VENISON STEW
MARINADE (MEAT) 2007-07-19 02:12:00 RECIPE INGREDIENTS2 tbsp. oil2 tbsp. lemon juice1/2 c. soya sauceRECIPE METHOD Combine. Pour over meat and allow to stand for 2 hours. Use sauce for basting.
GLAZED ROAST DUCKLING 2007-07-19 02:11:00 RECIPE INGREDIENTS1 ready to cook duckling1/2 recipe bread stuffing1/2 c. sugarFew grains salt1 tsp. cornstarch1(6 oz.) can frozen orange juice concentrate, thawedRECIPE METHOD 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.
CROW CASSEROLE 2007-07-19 02:10:00 RECIPE INGREDIENTS1/2 dozen crow breasts1 qt. sauerkraut1/2 dozen strips bacon1/3 c. chopped onionRECIPE METHOD In skillet brown the crow breasts, then place them on a 1 1/2" layer of sauerkraut in bottom of a casserole. Cover each piece of meat with a strip of bacon and sprinkle the onion over them. Cover the breast with another layer of sauerkraut and pour sauerkraut juice over it. Bake two hours in oven heated to 350 degrees.
BRAISED PHEASANT WITH CABBAGE 2007-07-19 02:08:00 RECIPE INGREDIENTS1/4 lb. piece fat salt pork1 pheasant (an older one)2 slices fat salt pork1 tsp. pepper1 onion, studded with cloves1 faggot2 c. hot water1 med. head cabbageSavory (opt.)1 carrot, pared1 knockwurst or frankfurters1 c. hot waterRECIPE METHODSimmer 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. Read more:PHEASANT
PHEASANT 2007-07-19 02:06:00 RECIPE INGREDIENTS1 pheasant1 qt. boiling water3 stalks celery1 onion1 tsp. salt1/8 tsp. pepper4 strips bacon1 c. waterRECIPE METHODClean pheasant, pour boiling water over it. Put celery and onion on bird. Don't stew up. Rub bird with salt and pepper. Add 1 cup water, cover and bake in oven at 350 degrees. Read more:PHEASANT
MOMMA'S HUNTER CHICKEN 2007-07-19 02:05:00 RECIPE INGREDIENTS2 (4 lb.) partridges4 sm. onions5 tbsp. olive oil1/2 c. flour1 clove garlic, chopped1 c. canned tomatoes1 c. sliced mushrooms1 lg. green pepperSalt & pepper to tasteRECIPE METHOD Cut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6.
BRAISED RABBIT 2007-07-19 02:03:00 RECIPE INGREDIENTS3 1/2 - 4 lb. rabbitSalt & pepperAbout 1/2 c. flourButter, salad oil or other fatAbout 3 tbsp. onion, sliced, 1/2 c. (opt.)Liquid, 1-2 c. RECIPE METHOD Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned.
BARBECUED RABBIT 2007-07-19 02:01:00 RECIPE INGREDIENTS 1 (2-3 lb.) rabbitCelery tops1 med. chopped onion2 tbsp. butter1 garlic clove, chopped1/2 c. chopped celery3/4 c. water1/4 c. dry wine1 c. ketchup2 tbsp. vinegar2 tbsp. Worcestershire sauce2 tbsp. brown sugar1 tsp. dry mustard1 tsp. salt1/4 tsp. pepperRECIPE METHOD Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.
BAKED STUFFED RABBITS WITH CARROTS 2007-07-19 01:59:00 RECIPE INGREDIENTS3 or 4 average potatoes2 tbsp. butter1 tsp. salt1/2 tsp. pepper1 tsp. dried summer savory1 c. finely chopped celery1 rabbit2 lg. carrots, quartered1 lb. bacon1 or 2 c. hot waterRECIPE METHOD1. 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.
FRICASSEED RACCOON 2007-07-19 01:57:00 RECIPE INGREDIENTS 1 raccoon2 tbsp. salt1/2 tsp. pepper1 c. flour1/4 c. fat2 c. brothRECIPE METHOD Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.
WILD RICE 2007-07-19 01:56:00 RECIPE INGREDIENTS1 c. wild rice4 c. water2 cubes chicken or beef bouillon1/2 tsp. saltRECIPE METHOD Boil and simmer 1 1/2 to 2 hours. Stir. Add: 1 can cut up mushrooms1 can mushroom soup Season, salt and pepper. Heat and serve.
MOOSE STEAK 2007-07-19 01:55:00 RECIPE INGREDIENTS1/2 c. onions, chopped fine2 tbsp. butter4 moose steaks1 c. chopped mushrooms2 tbsp. flour1/2 c. sour creamRECIPE METHOD Brown onions in butter; sear steaks on both sides. Cover; simmer for 30 minutes. Add mushrooms. Stir flour in sour cream; add to skillet. Cover; simmer for 20 minutes longer. Yield: 4 servings. Read more:MOOSE
COOKED MARINADE 2007-07-19 01:54:00 RECIPE INGREDIENTS 1 qt. water1 1/2 c. vinegar2 onions, chopped1 carrot1 clove garlic1 tsp. dried thyme4 sprigs parsley12 whole black peppers1 tbsp. saltRECIPE METHOD Put in a saucepan and bring to a boil. Simmer, covered 1 hour. Cool. Pour over any furred game. Refrigerate for 24 hours or longer before cooking.
QUICK SAUCE FOR FURRED GAME 2007-07-19 01:53:00 RECIPE INGREDIENTS 2 tsp. minced onion or shallots2 tbsp. butter or margarine2 tbsp. flour2/3 c. red wine1 1/3 c. strained raw marinade2 tsp. currant jellySaltRECIPE METHOD Mix thoroughly, add flour, butter, onion and cook for 2 minutes. Add wine. Slowly stir in marinade. Cook until thickened then pour over game.
RAW MARINADE 2007-07-19 01:51:00 RECIPE INGREDIENTS2 med. onions, thinly sliced1 carrot, pared, thinly sliced2 shallots, minced (opt.)2 stalks celery1 clove garlic1 tsp. salt1/4 tsp. dried thyme2 bay leaves12 whole black peppers2 whole cloves2 c. red or white wine1/2 c. salad oilECIPE METHOD Mix them, pour over venison or any furred game as recipe directs. Refrigerate 24 hours or longer before cooking.
SAUCE FOR VENISON 2007-07-19 01:50:00 RECIPE INGREDIENTS 2 tbsp. fat1 tsp. minced onion1 tbsp. flour3 tbsp. vinegarRaw marinade2 c. red wineSalt & pepper2 tbsp. currant jellyECIPE METHOD Remove cooked venison, pour over top. Taste; add salt and pepper if desired.
MUSKRAT MEAT LOAF 2007-07-19 01:49:00 RECIPE INGREDIENTS1 1/2 lbs. ground muskrat2 eggs, beaten1/8 c. dry crumbs1 c. evaporated milk1/4 onion, minced or grated1/4 tsp. thyme1 tsp. salt1/4 tsp. pepper1 tsp. Worcestershire sauceRECIPE METHOD Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours. Serves 6.
MUSKRAT AND ONIONS 2007-07-19 01:43:00 RECIPE INGREDIENTS1 muskrat1 1/2 tsp. salt1/4 tsp. paprika1/2 c. flour3 tbsp. fat3 lg. onions, sliced1 c. sour creamRECIPE METHOD Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.
FRIED WOODCHUCK 2007-07-19 01:41:00 RECIPE INGREDIENTS1 woodchuck1 tbsp. salt1 c. flour3 tbsp. fatRECIPE METHOD Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown. Serves 6.
WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE 2007-07-19 01:40:00 RECIPE INGREDIENTS1 woodchuck1 c. bread crumbs1/4 c. ground onion1 tsp. salt1/8 tsp. pepper2 eggs3 tbsp. fat1 c. catsup1/4 tsp. Worcestershire sauceRECIPE METHOD Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees, for 1 hour.
WOODCHUCK MEAT PIE 2007-07-19 01:38:00 RECIPE INGREDIENTS1 woodchuck1/4 c. onion1/4 c. green pepper1/2 tbsp. minced parsley1 tbsp. salt1/8 tsp. pepper4 1/2 tbsp. flour3 c. brothBiscuits1 c. flour2 tsp. baking powder1/4 tsp. salt2 tbsp. fat1/4 c. milkRECIPE METHOD Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion, green pepper, parsley, salt, pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits: Sift the flour, baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven, 400 degrees, bake 30 to 40 minutes or until dough is brown. Serves 6.
MINIATURE CHERRY CHEESECAKES 2007-07-25 22:36:00 RECIPE INGREDIENTS 3 (8 oz.) pkgs. cream cheese1 tsp. vanilla2/3 c. sugar3 eggsVanilla wafersRECIPE METHODMix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.
HUMMINGBIRD CAKE 2007-07-25 22:32:00 RECIPE INGREDIENTS3 c. flour2 c. sugar1 tsp. baking soda1 tsp. salt2 c. bananas, chopped1 c. nuts, chopped1 tsp. cinnamon1 1/2 c. Crisco oil3 eggs1 (8 oz.) can crushed pineapple (include juice)RECIPE METHODPreheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake. Very good.
MEXICAN FRUIT CAKE 2007-07-25 22:32:00 RECIPE INGREDIENTS--CAKE:--2 c. sugar2 c. flour2 tsp. baking soda2 eggs1 c. pecans, chopped1/3 c. oil1 (15 oz.) can crushed pineapple--ICING:--1 (8 oz.) cream cheese2 c. confectioners sugar1 stick oleo1 tsp. vanillaRECIPE METHODCAKE: Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix together. Ice when cake is cool. Janice Pearl Curts
WACKY CAKE WITH WHIPPED CREAM ICING 2007-07-25 22:30:00 RECIPE INGREDIENTS3 c. flour, sifted2 c. sugar6 tbsp. cocoa2 tsp. soda1 tsp. salt2/3 c. oil2 tbsp. vinegar2 tsp. vanilla2 c. cold water Mix well and bake at 350 degrees for 45 minutes.--ICING:--1 c. milk2 tbsp. flourCook and let cool. 1/2 c. granulated sugar1/2 c. Crisco1/4 lb. butter1 tsp. vanillaRECIPE METHODBeat on high speed. Add flour and milk and beat until creamy.
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