Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD (SURV_FOOD) Ä
 Msg  : 10 of 21 +11                        Rcv                                 
 From : Paul MacGregor                      9:2500/300      Tue 03 Oct 95 01:23 
 To   : Gerald Miller                                                           
 Subj : recipes                                                                 
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ


    OK, I will post some recipes that I spoke about ... ;+}  Yeah, I know
I gotta set the example.   ;+}


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Stuffed Squirrel, Armagh Style (Irish)
 Categories: Wildgame, Meats, Casserole, Stuffed
      Yield: 6 servings

           INGREDIENTS:
      1    Squirrel
      2 oz Flour
      2 c  Breadcrumbs
      2 lg Cooking apples
      1 ts Thyme
      1 ts Salt
      1    Egg
      2 oz Butter
           Stock
      1 lg Onion
      2 ts Parsley
      1 ts Sugar
      1 oz Butter
           Pepper to taste

  DIRECTIONS: Wash and dry squirrel. Chop onions and fry gently in 2 oz
  of the butter. Peel apples and chop; add to onions and fry until
  soft. Mix onions, apple and butter with all other stuffing
  ingredients, and brown quickly in remaining butter. Place squirrel in
  a casserole, stuff, surround with excess stuffing, add well-seasoned
  stock, and cook for 1 3/4 hours, or until tender, at 350 degrees.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Backwoods -- Rebelsan 100 Year Sauce
 Categories: Meats, Wildgame, Sauces, Barbecue
      Yield: 1 gallon

    1/2 ga Yoshiba Gourmet Sauce
      3 T  Hot sesame seed oil
      6 cl Garlic, minced
      2 T  Fresh ginger, diced small
           ** Optional ingredients **
           White wine, green onions,
           - wasabi, peppers to taste
           - (red, black, or white)

  Slow cook all ingredients for 30 minutes minimum.  After marinating
  meats, boil the left over sauce for a minimum of five minutes.  Add
  water while boiling to keep the sauce from getting too thick.  After
  boiling, it may be used for dipping or on rice.  You can keep adding
  to and reusing the sauce indefinitely, hence the 100 year sauce.

  Backwoods Home Magazine  ==  Dec/Jan 1989
  ** Backwoods Home Recipes // Best of the First Two Years // Page 66 **
  Posted by The WEE Scot  ==  Paul MacGregor

MMMMM


yeah, now that's a good start.  I'm still looking for some good marinade
recipes for your enjoyment  ....  ;+}   I'd like to be there when you
tell your wife.  hehehehe


          The WEE Scot
              Paul



... ATTENTION: Unattended children will be sold as slaves...

--- PPoint 1.92
 * Origin: The Scottish Connection (9:2500/300)