1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
1 whole chicken
1 orange, cut in half
1/2 cup roughly chopped fresh pineapple (canned or fresh)
1 cup pineapple juice
2 tablespoons finely chopped garlic
2 tablespoons olive oil
salt and pepper to taste
Place chicken in roasting pan. Rub oil over chicken then gently massage crushed garlic over skin. Salt and pepper inside and out of chicken. Stuff cavity of chicken with one half of the orange and as much pineapple as will fit. Remaining fruit can be arranged around chicken. Extract juice from other half of orange and blend the juice with 1/2 cup of pineapple juice. Pour over chicken and into roasting pan. Tent aluminum foil over chicken, being careful not to let foil touch skin. Cook covered in 350-degree oven for at least one and a half hours. Remove foil and allow skin to brown for about another 20 minutes to 1/2 an hour. Make sure chicken registers 180-degrees with a meat thermometer before removing from oven. This chicken may also be cooked on the grill, but omit roasting pan and use foil instead.
1cup of strawberries
1/2 cup of coconut flakes
Juice of 1 lime
Peel fruit, except strawberries. Break orange into wedges, slice strawberries and cut papaya, mango and kiwi into bite-sized pieces. Place fruit in salad bowl, squirt liberally with lime and toss. Sprinkle coconut flakes on top and serve.
1 c. wild rice, uncooked
1/2 c. slivered almonds
2 tbsp. snipped chives or chopped green onion
16 oz. of Morels and 8 oz. of Chanterelles
1/4 c. butter
3 c. chicken broth
Cook and stir wild rice, almonds, chives and mushrooms in butter until almonds are golden brown, about 20 minutes. Heat oven to 325 degrees. Pour wild rice mixture into ungreased 1 1/2 quart casserole. Heat broth to boiling; stir into wild rice mixture. Cover and bake until all liquid is absorbed and wild rice is tender and fluffy, about 1 1/2 hours. 6-8 servings.
2.5 lb Buffalo roast
1 tsp sea salt
2 cloves minced garlic
1 sliced onion
6 potatoes, peeled
8 carrots, peeled
1 C water
1 tsp pepper
1 Tblsp beef base/ boullion
Place all ingredients in a crock-pot. Cook on low
heat for 10-12 hours. You can also use the oven.
Place the ingredients in a covered pan. Bake for 8-
10 hours at 215 degrees. Left over pot tastes
excellent when it is sliced thin and sautéed in a
little olive oil. Season it with sea salt to taste. It
can also be shredded and added to stew.
Simply add shredded roast, garlic, black
pepper, chopped carrots and celery, and
noodles to beef broth.
- 3 onions, chopped
- 4 cloves garlic, minced
- 2 - 3 tbsp olive oil (45ml)
- 500 - 700 grams inside round steak, cut into 1” (2.5cm) cubes
- 6 mushrooms, sliced
- 3 sticks celery, chopped
- 4 cups (1 litre) beef stock
- 4-5 potatoes, peeled and chopped
- 4 carrots, scraped and chopped
- 4” chunk of turnip or rutabaga, peeled and diced
- 1/2 tsp curry powder (2.5ml)
- 2 tsp Worcestershire sauce (10ml)
- 1/2 tsp ground black pepper (2.5ml)
- 1/4 cup pearl barley (60gm)
- 1 tsp dried oregano (5ml)
- 1/2 tsp chili powder (2.5ml)
- 1 cup green peas (250gm)
- 2 leeks, chopped and well-washed
Sauté onions and garlic in oil and add the beef in batches followed by mushrooms and celery.
Add beef stock and continue to heat.
Add all ingredients in sequence from list, except peas, leeks and dumplings.
Bring to a boil, stirring frequently.
Turn down to a simmer and cover, continuing to cook for about 40 minutes, stirring occasionally.
Add peas, leeks and dumplings (click here for recipe) if desired , continue to cook, covered for 20 minutes.
Thicken if necessary with a blend of 2 tbsp (30 ml) cornstarch and some of the liquid, bring back to a boil.
- 4 cups fat-free chicken broth
- 2 (4.5 ounce) cans diced green chile peppers, drained
- 2 cups shredded cooked chicken meat
- 1 (15 ounce) can garbanzo beans
- 1 teaspoon dried oregano
- 2 minced chipotle peppers in adobo sauce, or to taste
- 1 cup cooked white rice
- 1 pinch salt and pepper to taste
- 1 avocado - peeled, pitted and sliced
- 1 cup diced Monterey Jack cheese
- Pour broth into a soup pot, or large saucepan, and bring to a simmer. Add the chile peppers, chicken, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper. Return to a simmer, and cook for 30 minutes. If the soup is too thick, you can add a little more broth. Ladle into serving bowls, and top with sliced avocado and cheese cubes.
You’re welcome! I love helping. Helping you helps me, yada yada yada. Thanks for getting back to this ignorant old dog!
Oh thank the gods and goddesses above and below.
I’ll try to get at least one recipe for each of those topics.
Thanks a bunch!