Fish

BARBECUED SALMON WITH BASIL

4 Salmon steaks (6 to 8 ounces each) thawed if necessary.
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fresh basil (or 1 teaspoon dried and crushed)
Lemon wedges

Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges.  Serves 4

Wild Game

(for traditional community coon suppers) -
3-4 raccoons, 4 to 6 pounds each
5 Tablespoons salt
2 teaspoons pepper
8 medium onions, peeled
2 Cups flour
1 Cup shortening
12 small bay leaves

Skin, draw and clean coons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under forelegs and each thigh.

Cut into pieces. Reserve meaty backs and legs for baking. Cook bony pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth.

Sprinkle back and leg pieces with salt and pepper. Then dredge with flour.

Heat shortening in heavy skillet. Add meat; brown on all sides.  Transfer pieces to roaster; add onions and bay leaves. Cover. Bake in moderate oven (350) two hours until tender.

Make gravy by adding flour to drippings in pan. (Use 2 to 3 T for each cup of liquid or broth used).

As meat is roasting, prepare stuffing of: 3 loaves of day old bread, crumbled; 2 1/2 t. pepper; 2 1/2 t. powdered sage; 4 beaten eggs, 1 1/2 oz. dehydrated onion soup; 4 stalks celery chopped; 1/2 c. butter; and 4 c. coon broth.

Bake in large shallow pan in moderate oven (350 degrees F) for 30 minutes. Feeds 24 people.

-Copperas Cove Garden Club Cookbook

Roasted Stuffed Opossum with Sweet Potatoes

1 Opossum
Dash pepper
1/4 cup fat
1 1/4 teaspoon poultry seasoning
1/2 cup chopped onion
1/3 cup water
1/2 cup chopped celery
1 sweet potato per person
6 cups bread cubes
1 teaspoon salt

Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on a rack in shallow roasting pan.  Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours, or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust. When almost done, place boiled or baked sweet potatoes around meat and baste frequently with drippings. Remove browned opossum and potatoes to a heated large platter. Allow 3/4 to 1 pound per portion.

[Perhaps a reader can supply us with the information for dressing the possum for use in cooking.  Gutting, hair removal, etc.]

Barbecued Rabbit

Rabbit is tender white meat that has fewer calories and is higher in protein than any major meat.

1/2 cup finely chopped onion
1/4 cup margarine
1 8-ounce can tomato sauce
3/4 cup pineapple juice
2 Tablespoon lemon juice
2 Tablespoon firmly packed brown sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2-2 1/2 pound) rabbit, cleaned and cut up

Cook onion in butter until tender. Mix in tomato sauce, pineapple and lemon juice, brown sugar and seasonings. Cook over low heat 15-20 minutes to blend flavors. Place rabbit in bowl and pour mixture over it.

Let stand 1 1/2 to 2 hours Place rabbit pieces on grill 7-9 inches from coals. Cook 45 minutes or until tender. Turn about every 10 minutes.

Baste frequently with sauce. Salt before serving. Serve with hot  mustard sauce if desired. Serves 4.

[We need instructions for dressing the rabbit and regarding what times of year they are edible and when they are not.]

Casseroles and One-Dish Meals

Spinach-Beef Casserole

1 lb. ground beef
1 med. onion, chopped
2 cloves garlic, minced (or garlic powder to taste)
1 - 4 oz. can mushroom pieces, drained
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. pepper
2 - 10 oz. packages frozen chopped spinach, thawed and squeezed
1 - 10 3/4 condensed cream of celery soup, undiluted
1 C. sour cream
2 C. shredded mozzarella cheese, divided in half

Cook beef, onion, and garlic in large skillet over medium heat till meat is no longer pink. Drain. Stir in mushrooms, salt, oregano, and pepper. Add spinach, sour cream, and soup. Stir in half of mozzarella. Tranfer to a greased 2-qrt. baking dish.

Bake uncovered for minutes at 350f.
Sprinkle with the rest of the cheese, and bake 5 more minutes or until cheese is melted.

6-8 servings

Chicken & Dumplings

About 2 lbs. of chicken leg quarters (skins removed)
1 1/2 tsp. salt
1 small onion or about 2 tsp. onion powder
1 tsp. garlic powder
3 - 4 carrots, sliced
2 - 3 handfuls of frozen peas

Place chicken in kettle with close fitting lid. Cover with water (or leftover chicken broth). Add salt, onion and garlic. Bring to a boil and add carrots. Cook till chicken is done. Remove from heat. Remove chicken and debone it.

Add the peas to the broth while you are deboning the chicken. Return chicken to the pot. Make dumplings. Bring the chicken to a boil again.

Dumplings
1 1/2 C. flour
1/2 tsp. salt 3 tsp. baking powder
1 egg, beaten
2 - 3 tsp. milk

Mix dry ingredients in bowl. Add egg and milk. Stir till well blended. The dough will be stiff.

Drop from teaspoon into boiling chicken broth making about 6 - 8 dumplings. Cover tightly and cook for 12 minutes. Do not remove the cover till ready to serve. Serves 6 to 8.

You can also use boneless, skinless chicken breast. Cut it up into chunks and put the carrots in at the same time as the chicken. Add the peas when the chicken or carrots are almost done. When they are done, proceed with the dumplings. You may add a couple pinches of sage if you like.

Sausage Stir Fry

1 med./small head of cabbage
1 to 1 and 1/2 lb. package of thoroughly cooked miniature sausages (flavor of your choice)
1 med. onion
1/2 teaspoon garlic powder
Salt
2 Tbl. vegetable oil

Finely chop cabbage removing heart. Cut the onion in half and slice thinly. Pre-heat a large frying pan till just hot. Add about 2 Tbl. of oil. Add cabbage and onion and cook, stirring occasioanlly, over medium heat for 5 to 7 minutes or till thicker pieces of cabbage begin to look transparent. (You may wish to add a small amount of water, about 1/4 cup or so, to speed the cooking of the cabbage and onion.)
Sprinkle with garlic powder and salt. Add sausages and stir well. Continue to cook just till sausages are heated through. Serve immediately.
Makes about 4-6 servings. This is good served over rice and you may add soy sauce at the table if you like. Serve with a salad if you wish.

1 chicken, cut up
1 can cream of mushroom soup
1 envelope Italian Salad Dressing mix
Seasoned salt
Pepper

Combine these and put in crock pot (chicken on bottom, other ingredients mixed and poured on top). Cook on low for 4-6 hours.
Turn off crock pot. Add 1/2 cup sour cream and 1 can mushrooms (drained).
Serve over rice or noodles.

*Note: My husband prefers fresh mushrooms, so I use one pound of fresh mushrooms, sliced and saut�ed in olive oil and butter.

Thanks to Caroline of Texas.

8 chicken breasts
Salt
Pepper
1 can cream of mushroom soup
1/4 c cooking sherry or white wine (I use white cooking wine)

Combine these and put in crock pot (chicken on bottom, other ingredients mixed and poured on top). Cook on low for 4-6 hours.
Saute 1 lb fresh mushrooms (sliced) in butter and add to crock pot. Turn off crock pot to cool.
Add 1 cup sour cream to chicken-mushroom mixture in crock pot. (Sour cream will curdle and separate if added to boiling liquid.)

Thanks to Caroline of Texas.

6-8 thick pork chops, fat removed
Flour
Salt
Pepper
Oil (I use olive oil)

Dredge pork chops in flour mixture then brown in oil. Put pork chops in crock pot.

Combine:

2 cloves garlic, mashed (I use the garlic in a jar)
1 can mushrooms, drained (I use 1 lb fresh mushrooms, sliced)
1 can tomato paste
1 can cream of mushroom soup
Garlic salt
Pepper

Pour this into pan used to brown pork chops. Scrape pan and stir drippings into mixture. Pour over pork chops. Cook on low all day (6-8 hours).  Serve over rice or mashed potatoes.

Thanks to Caroline of Texas.

6-8 lean pork chops--1 inch thick
1/3 c flour
1 tsp dry mustard
1/2 tsp garlic powder
1 tsp salt
2 T oil (I use olive oil)
1 can cream of mushroom soup

Coat pork chops with dry ingredients. Brown in hot oil. Put pork chops into crock pot. Pour soup into pan used to brown pork chops. Scrape pan and stir drippings into soup. Pour over pork chops. Cook on low 6-8 hours or on high 3-4 hours.

Thanks to Caroline of Texas.

Need:
1 lb. kielbasa sausage (I usually get Hillshires) cut into 1/2 pieces
1 can of mushroom soup - undiluted
3/4 cups of water
1 tbs butter or margarine
3/4 cups of long grain rice
1 pk a frozen peas (10 oz.)
1 cup of shredded cheddar cheese

Directions:
In a deep pan, combine soup, water, and butter; bring to boil.  Add kielbasa and rice; reduce heat; cover and simmer for 15 - 18 min.(or until rice is almost tender)  Stir in peas; cover and simmer an additional 15 min. until rice is soft and peas are cooked through  Sprinkle with cheese; cover till melted makes 4-6 servings

Ps. if you double up on the recipe you have a terrific dish for any group gathering.

-- Thanks to Yvonne.

Steve Van Nattan--  I found this exceptional bean soup at a customer's home in Tubac, Arizona

White Northern bean or lima beans (In the words of Country Bevins, "Them greezy Michigan beans")
Red Onion
Garlic
Olive Oil
Lemon Juice
Salt & Pepper

Celantro
Parsley

Cook the beans as you usually would.  For a clear soup broth, cook beans and drain before adding water, onion, garlic, oil, lemon, and salt.  If you drain off the first water, save it for later use since it is full of food value.  For a clear broth, clear beef broth could be used to add flavor.  After the top six ingredients are cooked and ready to eat, shred the celantro into the soup and serve.

For the chili lovers, red pepper could be shaken on, or a few drops of Tabbasco added.  Habanero in moderation would also add a real special touch to this dish.

A garnish of the celantro, parsley, as well as green onion tops could be served in a side dish to be added at the table.

1 pound hamburger
1/4 lb bacon, sliced
1 onion, minced
2 tsp salt
1/4 tsp black pepper
2 - 4 green peppers, chunks (1 inch)
1 28oz can tomatoes, broken up
1 TBS sugar
1 TBS paprika
1 1/2 cups uncooked rice
2 cups water

Brown hamburger and bacon with onion. Add remaining ingredients,cover, and simmer for about 30 minutes (add more water as/if needed) or till rice is tender.

Thanks to Denise F., South Dakota

Whole chicken
4 chicken bullion cubes
1 tsp poultry seasoning
1 TBS parsley (dried)
1 onion, whole
1 tsp salt
1/4 tsp pepper
Pot pie squares (see below)
3 medium potatoes, sliced
3 carrots, sliced

Simmer chicken in water to cover (with the seasonings) about 1 hour. (Meat should be just about falling off the bone.) Remove chicken from broth and set aside to cool. Bring broth back to boiling.  Alternate adding Pot Pie squares and sliced vegetables to broth. Pull chicken meat from bones dump on top. Cover and simmer over low heat about 30 minutes. Stir and serve. Goes great with stewed tomatoes.

Pot Pie squares:
2 cups flour
1 tsp salt
1/4 cup shortening
1 egg
1/2 cup milk

Mix floor, salt, and shortening till crumbly. Beat egg in cup with fork, add milk, and beat with fork again. Mix egg/milk mixture with flour mixture. Turn onto lightly floured board and knead till smooth. Roll dough out to about 1/8 inch thick. Dust with flour and cut into 2 inch squares.

Mummy Dash celebrated her
100th birthday on August 23rd,1995.

I was raised on gumbo; in my house we also called it Okra Soup. Gumbo has been described as the "poor man's meal," or a "Saturday disy," prepared when you emptied your refrigerator at the end of the week. As far as I'm concerned, Gumbo is a luxury. It takes all day to prepare (to do it right) and the fresh Okra required to make it can difficult to locate and expensive. As with many gourmets, Mummy Dash doesn't use precise measurements. For best results, rely on your own sense of taste.

2 lbs. of fresh short-stemmed Okra
3 medium Ham Hocks (or use smoked turkey)
Chicken
Beef
Shrimp
Tomato Sauce
Whole stewed tomatoes
2 medium onions
Fresh cut corn (or baby ears)
1/2 cup (cooked) lima beans
1 sliced green pepper
Sweet red peppers
Dash of sugar
2-3 cloves of garlic(diced)
Celery (instead of salt)
Parsley

Crushed Tomatoes

Cook ham hocks or smoked turkey with water in a very deep pot. Cook on low flame, keep adding water. Cook until the meat is falling off the bone (the bone sweetens the soup).

While the meat is still cooking, cut the tips and heads off the okra. Finely slice the okra: don't dice it! Chop your onions, pepper, garlic, celery and parsley.

Add the chicken and the beef to the pot when the meat is almost off the bone. Add tomatoes, onions, green and red peppers, celery and garlic. Continue to cook slowly.

When it's almost ready, add cut corn and crushed tomatoes. Add okra and shrimp in the last ten minutes of cooking. If the shrimp cook too long they will be tough.

This soup should be eaten with white rice.

Turkey Ham Special

This dish can be used for a quick lunch or for the meat dish of the main meal.  If you use it for the main meal, slice the turkey ham a little thicker than you would for a lunch.  (This recipe could also be made with sliced turkey.)

You will need:

Turkey ham, tomatoes, and cheddar cheese for slicing.
Onion and garlic granules (optional).

Place a slice of turkey ham on a microwave-safe plate.  Sprinkle lightly with the onion and garlic granules if you are using them.  Place slices of tomato on top of this, and top with slices of  cheese.  Cook in microwave till the cheese is melted to your satisfaction.  This is one serving.  Repeat until you have a serving for each person being served.

(If you are making this for a larger family you may want to try laying the turkey ham slices, etc. in a greased, large baking dish or pan, and baking it in a conventional oven.  I have not tried this so, you will have to experiment.  You may have to put the cheese on after the turkey ham and tomatoes are partially cooked.  The microwave may not cook a large amount like this evenly, this is why I suggest using the conventional oven.)
MEV

Ruben Sandwiches

1 Cup Thousand  Island salad dressing
1 Cup Sauer Kraut
1  12 ounce can corned beef (drained)
10 ounces grated Swiss cheese or any kind.
Cook in crock pot 2 hours or more.
Serve on rye bread or potatoes.

-- Thanks to Denise F. of Arizona

Pork Chops Ala Sauce

4-6 pork chops
2 cans cream soup ( celery or mushroom works best)
1 pk onion soup
11/2 can water ( for thicker sauce use less water)

Stir soups and water thoroughly with a wire whisk in a 9x13 pan. Put pork chops in. Cover pan with foil. Bake at 350 for one hour. Delicious, inexpensive and easy

-- Thanks to Jackie R.

graphics and background by mary vannattan