Barbecued Alligator Tail
Beaver Tail Ala Denny
Bunny Salad
Cucumber Boats
Dill Pickle Soup, Polish
Eggplant Parmesan
Fieldmouse Pie
Kangaroo Tail Soup
Mashed Potato Fudge
Meatloaf Mice
Noodle Nests
Nosebags
People and Canine Biscuits
Pit Roasted Pig and Sauce
Play Clay Holiday Ornaments
Pumpkin Apple Soup with Cinnamon Croutons
Rack of Spam
Spamsicles
Squirrel Cakes
Sweet and Sour Spam, Cantonese
Sweet Chili Ostrich Stir-Fry
Barbecued Alligator Tail
4 Alligator tail steaks, -about 3/4" thick
Milk for marinade
1/2 tsp Fresh ground black pepper
1/4 tsp Cayenne pepper
1 tbsp Rosemary
Red pepper flakes
Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
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Beaver Tail Ala Denny
4 Beaver tails
1 Onion
1 tbsp Butter
2 tbsp Prepared mustard
1 c Sherry
1 d Tabasco sauce
3 c Barbecue sauce
Grated parmesan cheese
Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saut�Eonion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered. Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce.
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Bunny Salad
1 can pear halves
mayonnaise, miracle whip, or whipped cream
raisins
1 carrot, peel removed (a few slices made with the peeler are used) (optional)
Drain pears. For each bunny, place 1 pear hlaf cut side down on a plate. Make a tail at the wide end out of mayonnaise. Put 1 large raisin under the groove in narrow end for the nose, poke 2 small raisins into the front area for eyes, and use the slices of carrots for floppy ears, or use raisins.
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Cucumber Boats
1 large straight cucumber
4 finely chopped scallions (spring onions)
2 oz finely chopped button mushrooms
2 finely chopped tomatoes
1 oz finely chopped herbs of your choice (cilantro, parsley etc)
1 very finely chopped clove of garlic (optional)
4 tbs low-fat plain yogurt
2 tbs grated Gruyere (or other light quick-melting) cheese
Slice cucumber in half lengthwise. Cut each piece in two. Scoop out seeds and discard. Simmer in lightly salted water for 10 minutes. Drain and cool. Mix scallions, mushrooms, tomatoes, herbs, garlic (if using) and yogurt. You can keep all this in the fridge until just before using.
To finish, pile the mixture into the cucumber 'boats', sprinkle the cheese to cover the mixture and put under a VERY HOT broiler (grill) until cheese is just bubbling. Serve immediately
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Dill Pickle Soup, Polish
8 cups chicken broth
2 grated carrots
2 cups peeled and cubed potatoes
5 grated polish dill pickles
1/2 cup milk
1 egg
5 tbsp sour cream
salt & pepper
Preparation: Combine broth, carrots, potatoes, and celery in soup pot. Cook, covered over low heat until potatoes are tender, add pickles and cook 15 min. mix milk and flour until smooth, and add to soup mixing well. Bring to boil. Stirring till slightly thickened. Remove from heat. Beat eggs with sour cream until smooth. Keep soup warm, but not boiling. Add some of the soup to sour cream, then gradually add back to pot. Keep warm, but not boiling or it will curdle. Add salt and pepper to taste.
Make approx.10 servings.
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Eggplant Parmesan
1 beaten egg
1/4 cup milk
1/8 tsp. pepper
1 cup crushed saltine crackers (28 crackers)
1/4 grated Parmesan cheese
2 Tbs. dried parsley flakes
1 medium eggplant, sliced 1/4-inch thick (1 lb. total)
1 15 oz. can tomato sauce (I use unsalted)
1/2 tsp. dried oregano, crushed
1 clove garlic, minced (I use more--probably 3 or 4 'cause there's no such thing as too much garlic)
nonstick spray coating
3/4 cup shredded part-skim mozzarella cheese (3 oz.)
In a small bowl, combine egg, milk, and pepper. In another bowl, stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12 x 7.5 x 2 inch baking dish with nonstick spray coating. Arrange eggplant in dish. In a bowl, stir together tomato sauce, garlic, and oregano. Pour over eggplant. Bake covered in a 350 degree oven for about 50 minutes or until eggplant is tender. Sprinkle with mozzarella cheese; bake uncovered 10 minutes more. Makes 4 servings.
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Fieldmouse Pie
5 Fat fieldmice
1 c Macaroni
1/2 md Onion, thinly sliced
1 md Can tomatoes
1 c Cracker crumbs
Boil macaroni ten minutes. While it is cooking, fry out fieldmice long enough to render out excess fat. Grease casserole with some of the fat and put a layer of macaroni in it. Add onion, tomato, then salt and pepper it well. Add fieldmice and cover with remaining macaroni. Sprinkle the top with cracker crumbs seasoned with salt, pepper, and butter. Bake at 325 F for 20 minutes or until mice are well done. In cold or rainy weather when mice are hard to find, you may substitute sausages. MMed by Dave Sacerdote
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Kangaroo Tail Soup
1 kangaroo tail, cut into joints
3 large onions, chopped
1 clove garlic, crushed
1 cup red wine
2 stock cubes
1 stick celery
2 carrots
parsnip
1/2 tsp basil
1/2 tsp oregano
2 cups good quality meat stock (an excellent stock can be made with kangaroo tail)
1 tbsp tomato paste
Into a large saucepan pour about 1 tbsp of olive oil. Seal the meat. Remove from pan. Add the onions, garlic, diced vegetables and herbs and saute until the onions are transparent. Add the wine and herbs and allow to simmer for a few minutes. Add the stock and tomato paste. Simmer gently for 2-4 hours. Add salt and pepper to taste.
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Mashed Potato Fudge
2 sq. unsweetened chocolate
4 tbs. butter
1/3 c. mashed potato (unseasoned)
1/8 tsp. salt
1 tsp. vanilla
1 lb. confectioners sugar
Melt chocolate and butter together. Blend into mashed potato with the salt and vanilla. Mix well. Sift sugar.Add a small amount of sugar to potato mixture, a little at a time, blending until no sugar is visible. When a spoon is no longer able to mix , knead in the balance of sugar with well buttered hands. Turn out on a board and continue to knead until mixture is smooth, pliable and glossy, buttering hands as necessary. No crumbs should remain. Press into a buttered 8" square pan. Makes about 1-1/4 lb. candy.
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Meatloaf Mice
Mice Bodies:
1/2 cup catsup
2 Egg whites, beaten
6 oz Ground turkey
6 oz Ground beef
1 Onion, chopped fine
2/3 cup Oatmeal, uncooked
Salt and pepper to taste
Garnish:
Carrots **
Spaghetti noodles, uncooked
Raisins
Spaghetti sauce, canned
** First cut 2 coins per mouse out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. DON'T OVERCOOK!!
Preheat oven to 350F. Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front and rounded in the back. Bake for 45 min in preheated oven or until desired doneness. Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for the eyes. Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve.
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Noodle Nests
4 cup chow mein noodles
3 cup mini marshmallows
3 tbsp butter
Small jelly beans
Pam spray-on cooking oil
Grease cookie sheet. Pour noodles in bowl. Melt marshmallows and butter in saucepan over med. heat, stir until smooth. Pour marshamallow mixture over noodles, stir until well coated. Rub butter on hands and form noodle mixture into five round balls. Place on cookie sheet. With back of spoon, press each ball to make a hollow nest. Let nests firm, then fill each with jelly beans.
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Nosebags
1 cn Spam (12 oz.)
1/2 lb Velveeta cheese
1 sm Onion
1 sm Green pepper
3 T Evaporated milk
3 T Sweet pickle relish
3 T Ketchup
6 Sandwich buns
Grind finely together through meat grinder or food processor the Spam, cheese, onion and green pepper. Add milk, relish and ketchup to meat/cheese mixture. Blend thoroughly. Fill sandwich buns with mixture. Wrap each sandwich in aluminum foil and heat at 325 degrees for 30 minutes. Or wrap each sandwich in microwave-proof paper and heat each sandwich on high for 1 minute. Serves 6. From: Barry Weinstein
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People and Canine Biscuits
3 1/2 cups flour
2 cups rye flour
1 cup corn meal
2 cups cracked wheat
1/2 cup dry milk
4 tsp. salt
1 envelope active dry yeast
1/4 cup very warm water
2 - 3 cups chicken broth or other liquid (e.g. veggie water)
1 large egg - beaten with 1 tablespoon milk
1. Mix flours cracked wheat, corn meal, dry milk, and salt in large bowl.
2. Sprinkle yeast over warm water and stir in small bowl.
3. Add yeast and 2 cups of broth to dry ingredients.
4. Mix well with hands - dough will be "very" stiff.
5. If necessary add a little more broth.
6. Roll out dough on floured surface to 1/4" thickness and cut into desired shapes.
7. Place on ungreased sheets.
8. Brush with egg and milk mixture.
9. Bake 45 minutes at 300 degrees.
10. Turn off oven and leave in oven overnight.
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Pit Roasted Pig
Preparation Time: About 18 hours Yield: 100-120 servings
1 100lb pig, dressed weight
1 meat thermometer
1 shovel
1 pit
200 lbs. hickory wood - and/or charcoal
1 bed springs
4 metal garbage can lids
1 iron pot or bucket
1 large spoon
2 quarts water
1/2 cup salt
1 teaspoon ground red pepper
2 teaspoon coarse ground black pepper
2 tablespoons chopped garlic
1 cup vinegar
Directions: First, locate a pig. About three weeks ahead, call a local butcher or supermarket to place the order. The whole hog is festive and decorative, but fresh hams or pork shoulders cook more efficiently. They are also more economical than ribs. Have the butcher remove the head and knuckles, and saw pig's backbone to lay spread-eagle while roasting.
In the meantime, dig the pit on solid ground. It should be about 12-16 inches deep, 3.5 feet wide and 5 feet long. Slope and taper the pit on either end.
Fill the pit with one or two bushels of oak or hickory twigs. Burn down to ashes. This dries out the pit. Make a second fire near one end of the pit. This will supply the coals to cook the meat during the night and day long roasting time. Spread them conservatively as needed for a slow fire under the meat. If using charcoal start the fire with the good stuff you can use the cheap brands later on.
Lay iron rods, bunk bed springs or heavy hog wire mesh over the pit to support the pig. Lay the whole pig on this rack, spread-eagled, meat side down.
Toast the pig with you're favorite libation. Wish him good luck and thank him for what he is about to do for you. Make heavy brine with the remaining edible ingredients. Turn and baste meat during cooking. Roast slowly 12- 18 hours, or until internal temp. reads 170 degrees F.
Optional: Barbecue sauce is added after pig is cooked. It will burn if applied during roasting. The brine permeates and seasons the roasting meat.
Traditionally, the cooks continue to toast the pig during the entire cooking process. Beer is a favorite libation. If you add too many coals, the dripping grease will catch fire and flare up. Smother these flames with the back of the shovel. After the pig is properly blessed and cooking, cover with four clean, metal garbage can lids or metal roofing sheet. This retains the heat during the early morning hours, but it's loose enough to let smoke circulate slowly and season the meat. The last 8-10 hours of cooking, turn pig over, skin side down. This will render the fat out of the skin while cooking. As the fat accumulates around the ribs and shoulders, collect it with the large spoon. Save it in the iron pot. It congeals into lard. Remember: Cook slowly to retain moisture and prevent burning.
Tip: After the long night, when you turn the pig, pick off little bits and pieces of pork. These make a great breakfast with hot coffee.
When the pig is done, (170 Degrees F internal in the shoulder) take it over to the table and lay it on cardboard. Start carving. This part usually draws quite a crowd. Three or four people can easily carve the pig at the same time. It is important that the head chef carve the hindquarters of the pig. If you are careful and quiet about it, you can remove the loins intact. Be sure to set those aside for your helpers. They will appreciate it. Plan ahead for a way of disposing of the stripped carcass. Public parks may not be amenable to having it left in their dumpsters (or in your garage if the party's at your house). Tip: if using charcoal, soak some hickory (or mesquite) chips in water and add to coals occasionally
Serve with breads/buns and all kinds of barbecue sauces, corn on the cob, potato salad, baked beans, bread and butter pickles, ice cold beer, and homemade ice cream.
Luau Pig Sauce:
2 cups dark brown sugar
2 cups water
1 1/2 cups soy sauce
3/4 cup sorgum or molasses
1/2 cup lime juice
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground black pepper
Combine sugar and water and bring to a boil, stir until sugar is dissolved Increase heat til it boils and the turn off and leave uncovered for 5 min. Turn to low heat and stir in soy,sorgum, lime, ginger, coriander and pepper, simmer for 5 to 10 min. stirring occasionally Serve on the side to put on pig sandwiches---------hope you like it as much as we do
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Play Clay Holiday Ornaments
2 cup baking soda (1lb. box)
1 cup cornstarch
1-1/4 cup cold water
Stir soda & starch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag. Bring to room temp. before using.
*To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue.
*Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.
*Drying: Microwave at med. power for 30 seconds.
*Finishing: Dip into clear varnish or use 2 coats of clear nail polish.
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Pumpkin Apple Soup with Cinnamon Croutons
1 tablespoon olive oil
5-1/2 cups diced peeled Granny Smith apple
1-1/2 cups chopped onion
1 cup chopped leek
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup apple cider
1/4 cup dry white wine
2 tablespoons brandy
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
6 (10-1/2-ounce) cans low-salt chicken broth
1 (16-ounce) can pumpkin
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
Cinnamon Croutons
Cinnamon Croutons:
3 tablespoons sugar
3/4 teaspoon ground cinnamon
10 (1/2-inch) French baguette slices
1/4 cup apple butter
Heat oil in a large Dutch oven over medium-high heat. Add apple, onion, leek, carrot, and celery; saute 10 minutes. Add cider, wine, brandy, allspice, and cinnamon; cook 8 minutes or until liquid almost evaporates. Add broth, pumpkin, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 1 hour. Discard bay leaves.
Place half of the apple mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining apple mixture. Stir in salt and pepper. Serve with the Cinnamon Croutons. Yield: 10 servings (serving size: 1 cup soup and 1 crouton).
Note: To make 5 servings, just halve this recipe.
Cinnamon Croutons:
Combine sugar and cinnamon in a shallow dish; stir well, and set aside. Brush both sides of bread slices with apple butter, and dredge in sugar mixture; place the bread slices on a baking sheet. Bake at 375 degrees for 10 minutes. Turn slices over, and bake an additional 10 minutes or until toasted. Yield: 10 croutons (serving size: 1 crouton).
CALORIES 206 (16% from fat); PROTEIN 5.1g; FAT 3.7g (sat 0.7g, mono 1.7g, poly 0.7g); CARB 40.2g; FIBER 3.3g; CHOL 1mg; IRON 2.2mg; SODIUM 275mg; CALC 68mg CINNAMON CROUTONS: CALORIES 101 (7% from fat); PROTEIN 2.3g; FAT 0.8g (sat 0.2g, mono 0.3g, poly 0.3g); CARB 21.1g; FIBER 0.4g; CHOL 1mg; IRON 0.6mg; SODIUM 145mg; CALC 13mg
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Rack Of Spam
1 can Spam
peanut butter
1 can pineapple chunks
maraschino cherries
Butterfly the loaf of Spam by slicing it into thin sections without cutting all the way through. Bend open the Spam slices and stick pieces of pineapple in between them. For garnish, top with some peanut butter and a few Maraschino cherries. Place in the microwave for about 4 min.
By: Jim Bodle 4/93
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Spamsicles
1 Pkg. Knox or other unflavored gelatin. (You might try flavored gelatins, perhaps pineapple)
1 can Spam.
Water as required.
Tools:
1 Ice cream bar molds. I used molds that were shaped to look like those used with both Popsicle and Fudgsicle dessert treat products.
2. A good freezer.
3. A food processor or blender.
4. Holder-sticks. Sometimes these can be purchased in little plastic bags that hold a few dozen or you might look for candy-apple kits.
Dissolve the gelatin as directed and then heat up in a microwave in a Pyrex measuring cup with perhaps 1/3 cup of water. Chop the Spam into cubes about 1" on a side and run the food blender, adding the gelatin water until a good slurry is obtained. Pour/spoon the slurry into the moulds and freeze for several hours. To make a chocolate covered Spamsicle, use any of your favorite tempering chocolates as you ordinarily would.
SOURCE:* World Wide Web Page POSTED BY: Jim Bodle 2/96
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Squirrel Cakes
3 squirrels
2 tablespoons bread crumbs
1 onion, fine-chopped
1 tablespoon catsup
1/2 cup mashed potatoes
Parboil squirrels in salt water for about 15 minutes, then remove all the good meat. Grind bits of meat and blend with the bread crumbs, onions, catsup, and mashed potatoes. Mix well. Shape into small flat cakes and saute' in hot bacon fat until well browned. Serves 4
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Sweet & Sour Spam, Cantonese
1 tbsp cooking oil
1 lg carrot sliced diagonally
6 green onions, sliced 1/4 inch
1 clove garlic, minced
1 sm cucumber, cut into chunks
2/3 cup water
1 tbsp cornstarch
3 tbsp sugar
3 tbsp ketchup
1 tsp soy sauce
vinegar
12 oz Spam, cubed 1/2 inch
8 oz bamboo shoots drained
In large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber; cook, stirring occasionally until crisp tender (4 to 5 min). Add remaining ingredients except Spam and bamboo shoots. Cook, stirring, until sauce is thickened. Add Spam and bamboo shoots. Cook until heated through. If desired, serve over rice.
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Sweet Chilli Ostrich Stir-Fry
1kg ostrich fillet, sliced into strips (if ostrich isn't available, substitute another strong-tasting meat such as venison)
1 red pepper (capsicum), sliced
1 yellow pepper, sliced
1 green pepper, sliced
2 large onions, sliced
6 cloves garlic, chopped
3-4 cups shredded cabbage (sometimes I use red cabbage for an interesting colour)
Any other veggies you like to stir fry
1 box (250g) vermicelli, cooked
Marinade:
2 tbsp olive oil
2 tbsp chilli vinegar
2 tbsp sweet chilli chutney
2 tbsp papaya/lime sauce (if not available, I find that 2 tbs fresh mango juice mixed with 2 tbsp 1/2 lime works as well. Or else extra chilli chutney)
2 tbsp dark soy sauce
salt and pepper to taste
2 tbsp chilli oil for cooking
Marinade the ostrich meat for at least two hours. Before you start to cook, make sure you have all ingredients on hand. Heat chilli oil and cook onions and garlic on a fairly high heat until glassy. Add ostrich (reserving extra marinade) and brown (ostrich meat has virtually no fat, so it'll cook a lot quicker than beef, for example). Takes about 2-3 minutes. I usually use a tablespoon of red wine vinegar at this stage, to get the meat scrapings off the bottom of the pan. Add other vegetables and cook for 2 minutes. Add reserved marinade (use soy sauce if necessary), cover pan and simmer for 5-8 minutes. Veggies should still be crunchy. At this point, drain noodles and add to pan, stirring until well-coated. Serve immediately.
Makes six generous helpings. Also works well as simple veggie stir fry (which suits my vegan friends to a tee). Just substitute meat with other veggies such as broccoli or cauliflower etc.