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.)
ORIENTAL GINGERED DUCK
OR VENISON
Meat from 3 to 4 lbs. young duck or
venison, cut into 1-V^ inch cubes,
skin left on
2 ems lightly beaten
V* cap fk>ur
2 tablespoons water
*/? teaspoon salt
Fat or deep frying
V4 cup water, boiling
(Continued on page 7B)
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