On Dm Front Bariwr Hive you called 1-800-662-7301 Extension Teletip for information? If not ! suggest that you do. Tape 1101 Best Food Buys states that cabbage, apples, turnips, irish potatoes, sweet potatoes, citrus fruits are some of the best buys right now. The tape has some good tips about meat buying. Tape #5 Recipe of the Week is country skillet breakfast - it sounds great. Some new foods are on the market: Pizza Eggs Rolls and Frozen Pops. This is the recipe used for the cornbread served at the Wild Game Cookery Workshop. OUTER BANKS CORNBREAD Vi stick butter 1 cup yellow corn meal 1 tablespoon flour 2 teaspoons baking powder Pinch of salt 2 teaspoons sugar 1 cup cold milk 1 egg Preheat oven to 425 degrees F. Place stick of butter in 9x5-inch oblong pan. Put in own to melt butter and heat pan. Mix meal, flour, baking powder, salt, and sugar in bowl; add cold milk and egg - just beat together for a minute. Pour into hot pan with butter. Bake at 425 degrees F. for 20 minutes. A few dishes prepared at the workshop were: SQUIRREL CASSEROLE 4 cups squirrel - cooked and boned. Cut up. 1 package herbal dressing mix 1 can cream of mushroom soup plus 1 cup of water 1 can cream of chicken soup stick butter cup-up on top Layer in casserole with butter on top and cook 30 minutes at 350 degrees F. BEAVER OR RACOON ROAST WITH BEER BARBECUE SAUCE 1 small to medium beaver or racoon, cut into serving pieces Vj teaspoon salt 3 tablespoons brown sugar Vt cup chili sauce 1 teaspoon instant minced onion 1 (7 oz.) bottle beer 1-Vj teaspoon worchestershire sauce Place pieces of beaver or racoon in a foil-lined roasting pan. Preheat oven to 350 degrees and roast, covered for a half hour. Mean while. mix other ingredients in a small bowl. After your meat has roasted a half hour uncover and pour barbecue sauce over the pieces. Then roast, uncovered for another half hour to an hour - until tender. Baste several times during cooking using your barbe cue sauce. PORCUPINE BALLS 1 lb. ground venison '?j cup rice (uncooked) 1 onion chopped Salt and pepper *'4 teaspoon oregano 1 can tomato sour or 10 ozs. of pizza or spaghetti sauce Mix meat, rice, onion, and season ings. Make into balls and brown in oil. Pour sour or sauce over the mixture and bake 2* i hours in 325 degree oven. Add water as needed WOODCOCK, DOVE OR SNIPE AMANDINE 6 woodcock, or 12 dove or snipe. split down back % cup flour Salt and pepper 4 tablespoons butter Vj cup white table wine 2 tablespoons lemon juice '/? cup blanched, sliced almonds Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frypan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15 to 20 minutes. Add almonds and cook for 5 to 10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove or snipe.) 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