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National Dishes; Texans' recipes
Topic Started: Oct 12 2003, 09:52 AM (991 Views)
AbFab
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Texas Commander
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To start off the fun, I thought (since I have it in memory), I'd post my easy, yummy artichoke dip recipe. Yes, it sounds kind of icky, and being from Texas, I must confess, I don't think I knew anyone at all that ever spoke of, much less ate, artichokes. Nonetheless, I bravely tasted this dip at a party, and to my surprise, it was DELICIOUS. It's fast, easy, and a great staple dish to take to parties. I even keep the ingredients in my house in case of an impromptu dinner party breaks out anywhere.

Absolutely Fabulous Artichoke Dip

1 can 14-16 oz, or 2 8 oz cans of artichoke hearts
1 cup parmesan cheese
1 cup mayonnaise
1 tsp garlic powder (or a couple of hunks of fresh garlic chopped up)

Chop the artichoke hearts as finely as possible. Combine with other 3 ingredients in a pie pan or 9x9 dish or whatever. Bake at 325 for about 25 minutes. About halfway through, I usually stir it a bit. When there's a slight brown crust it's done. Best served warm.

I've been fiddling around with the recipe, and asiago and romano cheeses are nice mixed in as well. I also put bacon bits on it once, just because I was serving it to friends from back home :farmer who are more likely to eat a strange dip with bacon on top than just a strange dip. It's good with crackers and fresh veggies, and it's very addictive. It could also be baked at 350 for 15-20 if you're sharing an oven. If I'm going to a party with more than 10 people, I think I'm going to have to start doubling the batch because it goes really fast!

I can't wait to see what other people have to suggest! MMMM. Food.

Bon appetit! :chef
Yvonne of AbFab
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Queeny of Tweety
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Ummm, I have a recipe for French Onion Soup, but there aren't any french onions in it.

French Onion Soup

8 small onions peeled and chopped,
some chopped garlic,
olive oil
sugar.

Put it on a high heat until the onions go brown at the edges and then turn the heat right down and leave for about half an hour- the bottom of the pan should be brown. Add 2 pints of beef stock and a fair splosh of white wine and stir, trying to get as much brown swtuff off the bottom of the pan as possible. Leave for an hour. Put french bread covered with grated cheese on top of it in the serving bowl and grill. Tis nice.
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FurryFelines
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Furry Felines has a good dish with a Tex/Mex Flair :sombrero

You can add more or less of the ingredients to your taste. None of this is exact!

CHICKEN FLAUTAS

4 chicken breasts (we love chickens)
4-8 ounces monterey jack cheese, grated (more or less)
2-3 tablespoons Pace Medium Picante Sauce
handful chopped fresh cilantro leaves (aka coriander)
lots of chili powder
couple of dashes of cayenne, cumin, salt
one chopped jalapeno :green
juice of 1/2 - 1 lime, or to your tasting
small corn tortillas - about 30
toppings - sour cream, guacamole


Season chicken breasts with salt and pepper and any other seasonings you like. Sautee in a skillet with a little oil until they are cooked through. Set aside and let cool. Once cool, shred the chicken into tiny pieces either using a fork or your fingers and place chicken in a large bowl.

Add seasonings to the chicken - chili powder, cayenne, cumin, paprika (anything you like really). Add a handful of fresh chopped cilantro and finely diced jalapeno if so desired. Add a hunk of grated monterey jack cheese until the mixture sort of sticks together. Add a couple of tablespoons of the Pace Picante sauce and squeeze the lime over it. Mix it up as you go along. You can refrigerate this mixture if you want to make it ahead of time.

Preheat oven to 350 degrees.

In a dry med-hot cast iron skillet, heat the tortillas on each side until they become pliable - about 10-15 seconds per side. Place the tortilla on a plate, add a spoonful of the chicken mixture and roll it up into a skinny "flute". Place all of the flutes in a baking dish and heat in the oven on 350 degrees for 20-30 minutes.

Remove from oven when heated through and add extra cheese on top to melt. Dip flautas in sour cream, guacamole, or whatever you fancy! This makes about 30 flautas depending on how big your chicken breasts are and how thin or fat you roll up the flautas.

Enjoy! mmmmmmmmmmm ..... Tastes great with a cold beer :beer or margarita! :rita


:fuzz :chef
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NewTexas
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Wow what a bunch of yummy stuff! We are getting hungry just thinking about all these good eats!

AbFab, the same thing happened to us with artichoke dip, we had some serious reservations about even trying it, but it wound up not being half bad. We will have to try your recipe next time we round up some partners for a big game. One question, do you get the jar of marinated ones are are there like other non-marinated ones? :aeh

Queeny, that sounds like a yummy French :french Onion Soup! We never knew about using white wine. We only made it once before and used Sherry. What is the best cheese to use? Gruyere? Swiss? Parmesan?

Furry Felines, those flautas sound almost exactly like the way we make them. We use Pepper Jack cheese though and we soften the corn tortillas in corn oil for 15 or 30 seconds instead of using the comal. We also throw in a small can of chopped black olives with jalapenos just to kick it up a notch! Yumm! :bandit

We think we have a whole dinner with all these recipes! Great work all!

:red :yellow :green

:chef :tx :chef
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NewTexas
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[doHTML]
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<HEAD>
<TITLE>Big Tex's Seafood Gumbo Recipe</TITLE>
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<META NAME="Author" CONTENT="Big Tex">
<META NAME="Keywords" CONTENT="Recipe, Food, Gumbo, Shrimp, Crab, Oyster, Scallop, Fish Stock">
<META NAME="Description" CONTENT="My Seafdood Gumbo Recipe">
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<H3>Big Tex's Seafood Gumbo Recipe</H3>
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tablespoons
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olive oil
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2
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quarts
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homemade fish stock (recipe below)
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tablespoons
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Bay Leaves
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chopped onions
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chopped green bell pepper
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blue crab lump meat
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chopped celery
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blue crab claw meat
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chopped garlic
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pound
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bay scallops
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teaspoons
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salt, or to taste
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pound
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fresh shrimp (30 - 36 count)
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fresh shucked oysters
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<P align="justify">Peel the shrimp, and set aside, covered in the refrigerator. Rinse the shrimp shells and prepare the fish stock per recipe below.</P>
<P align="justify">Place the oil in a large (8 quart) heavy bottomed non-reactive Dutch oven type pot. Add the flour and, over a medium high fire, make a dark brown roux (just stir it frequently until it is a dark brown color - it usually takes the time to drink about a beer and a half to reach this color). As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saute, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.</P>
<P align="justify">When the seasoning vegetables are tender add the tomatoes, bay leaves and the three peppers and a little salt. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes for 10 more minutes.</P>
<P align="justify">Add the fish stock to the pot. (Or, bottled Clam Juice can be used.) Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmer for 30 minutes, stirring occasionally. If the gumbo appears too thick, add more stock to adjust. Add salt to taste and adjust the pepper if desired. Add the crab meat and simmer for about 10 minutes. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Add scallops and continue to cook about 5 more minutes. Remove the pot from heat. Add the oysters and parsley (the heat of the gumbo will cook the oysters).</P>
<P align="justify">As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often and be careful to avoid overcooking the shrimp.</P>
<P align="justify">Serve in large bowls over steamed rice. Top with chopped green onions. This recipe will yield about six entrees or ten to twelve appetizers.</P>
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<H3>Homemade Fish Stock</H3>
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fish
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bones & head (Snapper)
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onion
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halved
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water
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Rinse the fish bones well under running water, place in a non-reactive pot with 3 quarts of water. Add remaining ingredients, bring to a boil and simmer for 1 hour. Strain well, reserving stock. </h5>
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<ADDRESS><FONT SIZE="2" COLOR="#781428">Big Tex</FONT></ADDRESS>
<FONT SIZE="1" COLOR="#FF0000"><i><!-- hhmts start --> 2003-10-18T12:51:50-0500 <!-- hhmts end --></i></FONT>
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:chef :tx :chef
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AbFab
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Ooooh, this is exciting. The Onion Soup and Flautas got my tummy excited. And the Gumbo sounds AWESOME (except that I don't think I want to make my own fish stock, pardon me as I emit a girly "Ewwww"). . . .

As for the artichokes, I usually just get ones in a can, non-marinated, just plain ol' boring stuff. First I couldn't believe I was going to eat this dip, then I couldn't believe I liked it, now I can't believe I make it and try to encourage it upon my friends. And artichokes seem so yucky. But my fearless tasting of new foods has rarely failed me. However, caramelized goat cheese -- I'm sure I don't like that and regret ever having touched it. I'm not even sure where one finds a caramelized goat these days. . . that just sounds gross also. . . .

Happy cooking and eating!
Yvonne of AbFab :martini
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Queeny of Tweety
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The recipe says Gruyere cheese but that is quite expensive here so I just use cheddar xxxx
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Merlehaggard
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Gotta try this:

True Texas Cornbread

3 pkgs of Texas Cornbread (or any kind)

2 eggs

1/4 cup sugar

1 1/3 cup milk

1 tall jar of pickled jalapenos (drain jalapenos, put 1/3
cup of the juice in to the mix and all of the jalapenos)

1 cup of shredded cheese

Bake to specifications of cornbread pkg or longer if needed
until browning on top. Also put garlic and onion powder
in pan before adding batter for extra flavor.

Basically follow the directions for 2 pkgs, but add
an extra pkg of cornbread for added thickness and to make
up for the added juice from the jalapeno jar.

Be sure to put an ice chest full of ice in the bathroom the next day. You'll need it.
:sombrero :green :red :diablo
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Even Greater Texas
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Can't deal with jalapeños. I jes as soon fix up some third/third/third cornbread n' drop it in a glass a cold buttermilk. Hard to get any better'n that.
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HotRodia
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In my family we call that a poor man's supper and we have it occasionally. Its actually quite good. Jalapenos are delicioso though!
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Even Greater Texas
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Well, we was sorta poor when I was a kid. So poor I had a tumble weed fer a pet. That's got better when we moved from west texas to east texas though. I got two pine cones.
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HotRodia
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You actually had a pet? My family was so poor that we never had nothing but the basics when I was a yanghorn. I have to say, though, that the food was always excellent. That was one thing we were never deprived of.
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Even Greater Texas
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We was so poor when I was a kid we ate so many rabbits we used to hide under the porch ever time a dog barked, didn't even have a pot to pee in or a window to throw it out of. We couldn't even afford to go window shoppin', only time we even had ice was after a hail storm. We stayed alive mostly 'cause we couldn't afford to be buried. Only time I remember havin' a dollar bill in my pocket was that time I put on somebody else's pants by accident after gym class n' that was the only time I even carried any money 'cept when I was an usher at church. Dang coyotes didn't even come around our place fer fear they'd get eat. Even was wearin' a straw hat on Christmas when my folks told me Santa got kilt in a sleigh wreck. There was times we even ate dried apples fer breakfest n' dried apples fer dinner. Then fer supper we'd drink water'n they'd swell up n' we'd go to bed thinkin' we was full. :python
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HotRodia
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Ok. :bow :bow :bow

That part about the coyotes being afraid of you eating them made me laugh so hard I cried. Thank you, I needed that.
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El Pat
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I don't know about y'all, but I love to cook and bake and do all that stuff. It was the only way I could get women to come back to my apartment with me at college :lol: Anyway, thought this would be a great place to share recipes for food, fun, or whatever.

I'll start out with a Texas favorite made easy:

Enchiladas on the Run

3 chicken breasts (appx. 1-1.3 lbs)
1 large or 2 small cans of Old El Paso Red Enchilada Sauce
1 small can Old El Paso green Enchilada Sauce
12-14 corn tortillas
1 pack of shredded cheese


Cook the chicken anyway you like. Boiling it is real easy, takes about 12-15 minutes once the water is boiling. Cut or tear the chicken into small pieces.

Heat oven to 350 degrees.

Soften tortillas in microwave (takes about 20-24 seconds for three on high heat, if they are spread apart). Fill enchiladas with desired amount of chicken, and sprinkle with cheese. Roll up the tortilla, covering the meat and cheese, and place in a large cake pan (not the 8x8, the real long one). Repeat until pan is full (should be 12 enchiladas). Pour enchilada sauce over enchiladas, trying to cover them all. Add as much cheese as you like on the top (I really like cheese, so I use an entire package of shredded cheese for the entire thing). Place in oven, heat at 350 for 15 minutes. Let cool 5-10 minutes, grab a beer, chips, and salsa and enjoy!

I'll post more later, but what're some of y'all's favorites?

Chief Pilot Pat
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NewTexas
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:chef Hey Texans! :tx

This is your Recipe Thread! :chef :yes

Let's see some recipes and some comments when you try them! :bigSmile

:red :green :yellow
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New Draconium
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TexMex Meets Irish Food -
Corned Beef Hash Tortillas

Ok First off get this stuff

Bag of 25-50 Yellow Corn tortillas
1-2 Cans of Corned Beef Hash
Salt
Vegetable Oil
Any Fixins you might put on a Taco; Grated Cheese, Letuce, Guacamole, ect.

Directions - get a Skillet, Cast Iron works wonders, pour just enough vegetable oil into the skillet to allow the tortillas to float (bout 1/8"). Set that on the oven and put it on High. Now you need to test it for when you think it is hot enough to work, Dont test by dropping a Tortilla in... Oil soaked tortillas are never crunchy... just get a drop of water on your finger and flick it into the oil. When the water Pops back out it should be hot enough; turn the heat down to about 3/4.
Start Frying those Tortillas, how long you fry them is up to you... longer they are in the more like chips they will be, shorter means flexible but sometimes too limp.

Ok when you are done frying one salt both sides a bit, I love the salt so I do a little too much but eh... place the newly salted tortilla onto a few folded paper towels on some fine china (ie. paper towels folded onto a paper plate). According to how many are eating is how many you need, assume 2-4 tortillas per person.

Now just heat the corned beef, it comes pre-cooked so don't burn it (it isnt easy to scrape burned stuff outta the pan) just get it to a warmed even texture.

Bam, you are essentially done, just put some of that on one tortilla, add your fixins, and plop another tortilla on top of that.
Enjoy!
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El Pat
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Two desserts that contain enough chocolate to make one swoon!

Not your regular everyday brownies

3/4 cup of unsalted butter (1.5 sticks)
6-7 oz. unsweetened chocolate (you can add more chocolate if you add more butter, 2 oz. of chocolate for every 1/4 cup of butter)
4 eggs @ room temp
2.25 cups of sugar
1 tsp vanilla
1 cup sifted flour

That's a typical brownie recipe. I add in the following:
1/8 to 1/4 cup buttermilk
up to 1 teaspoon of cinnamon or nutmeg mixed with the sugar (use less nutmeg than you would cinnamon)
2-3 quick shakes of ginger and allspice

Melt the butter and chocolate together. Usually this is done in a double boiler, but, since I don't have a double boiler, I've found a non-stick pot works just as well. Let this mixture cool for 5-10 minutes. Beat in the eggs. Gradually add the sugar and cinnamon or nutmeg mixture and vanilla. DO THIS MANUALLY FOR BEST TEXTURE! Before the mixture has a uniform color, add the flour, ginger, and allspice. Finally, mix in the buttermilk.

Grease and flour a 9x13 cake pan. Heat oven to 350 degrees, and bake for 25 minutes.

The resulting brownines have a combined taste of chocolate and spice, making for a completely different brownie eating experience. My friends at college requested me to make these things at least once a week :p The spice quantities can be adjusted to whatever you really feel like putting in, this is just the way I normally make them. Hope y'all enjoy!



Mexican Chocolate Cake

You will need two 8-inch round pans

Cake
1.5 cups sifted all purpose flour
1.75 cups sugar
1 very large teaspoon of baking powder
1 teaspoon salt (optional)
3/4 cup plus 1 tablespoon of butter (1.5 sticks plus 1 tablespoon)
2/3 cup water
6 ounces Mexican chocolate (Ibarra and Mayordomo work best, Popular is also good)
1 tablespoon cocoa
2 eggs
3/4 cup buttermilk
2 teaspoons vanilla

Sift together the flour, sugar, baking powder, and salt in a bowl and put to the side.
Melt together the butter, water, chocolate, and cocoa in a heavy saucepan over medium heat, stirring well. Cook for 3-8 minutes, then remove from heat. Stir the sifted dry ingredients into the chocolate mixture. In a separate bowl, combine the eggs, buttermilk, and vanilla and mix well with the chocolate mixture.
Spoon the cake batter into the greased and floured pans and bake for 30 minutes, or until a tootpick stuck through the middle comes out clean.
Allow the layers to stand in their pans for about 5 minutes. Run a knife around their edges, invert them onto a cake rack, remove the pans, and let them cool.

Icing
6 tablespoons butter (3/4 stick)
3 ounces Mexican chocolate
1 tablespoon cocoa
2 to 3 tablespoons half and half
2 cups powdered sugar
1/2 teaspoon vanilla

While the layers cool, prepare the icing. Melt the butter with the chocolate and cocoa in a heavy sacuepan over medium heat. Add 2 tablespoons of half and half and heat. Mix in remaining ingredients, blending well. Stir in the remaining half and half if needed for better spreading consistency.

To assemble the cake, place one layer on a serving plate. Ice the top and sides of the cake. Add the next layer to the top, icing its top and sides as well.

This cake got me free dinner for three straight nights from one of my friends! Never underestimate the power of chocolate on women :lol:

Have fun, take care, adios!

Chief Pilot Pat
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Pablicosta
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Roadkill Moose-and-Squirrel Meat Balls


(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)


Three pounds of ground moose and squirrel.
Six slices soft white bread.
One-half cup water.
One-third cup butter.
One-and-one-third cups chopped onion.
Salt and freshly ground black pepper.
Two tablespoons chopped parsley.
Two tablespoons flour.
One-and-one-half cups milk.



Soak bread in water five minutes. Squeeze excess water out. Melt four tablespoons butter in skillet. Sauté onion in butter until tender. Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes. Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes. Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.

Serves eight
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Murray the evil skull
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I thought HForst had a grand idea on the RMB, and like he said, this region contains people from all over, it might be nice to share some recipes and local food tips. Here's mine to start....From the RMB

"Hunkie" Cabbage Rolls

Now these aren't your small pigs in a blanket rolls. These are manly rolls, the size of a large fist, or hand gernade. THe basic recipe, is ground chuck, Uncle Ben's rice(its more expensive, but well worth it), a little milk(to keep the meat from getting tough, when cooked), salt, pepper, a little romano chese(grated), chopped onions, and spaghetti sauce. mix this all together, as this is the filling.

The Cabbages should be large, as you can only use the largest leaves for rolls. Freeze the cabbage a few days before using them(when you thaw them in water the leaves seperate, thus making it easy to use).

roll fist sized gobs of meat in the cabbage leaves.

In a roaster, put a layer of saurkraut, and diced tomatos, them put a layer of rolls, then alternate between layers of rolls and kraut and tomatos. Put the remaining kraut, tomatos, pieces of cabbage on top. For additional flavoring while cooking, get some Polish Keilbassa, cut it into pieces, and add to the roaster. Cook at about 325-350 for a few hours.( I said these were good eats, not quick eats).

Serve with Eyetallian bread, and butter (and mashed potatos if you want), and of course Iron City Beer

Note: it works best to core the cabbage before freezing. You can keep the cabbage in a plastic bag from the grocery.(you'll more or less be washing the cabbage while thawing in cold water anyway). The cabbage that doesn't get made into rolls can be cut uo into quarters or whoever else you like and placed in the roaster to cook with the rolls.
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