Volume 56, Issue 10, 1978

Wild Game Cookbook

NEBRASKAland Magazine NEBRASKAland Magazine VOL 56/ NO. 10/ OCTOBER 1978

Published monthly by the Nebraska Game and Parks Commission, 2200 North 33rd Street, Lincoln, Nebraska 68503. Copyright 1978 by the Nebraska Game and Parks Commission. All rights reserved. Subscription rates: $5 for one year, $9 for two years, $12.50 for three years.

Postmaster: If undeliverable, send notice by form 3579 to Nebraska Game and Parks Commission. Second class postage paid at Lincoln, Nebraska.

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The recipes presented on these pages are, for the most part, tried and true methods of game and fish cookery which were generously contributed by many Nebraskans, former Nebraskans, and friends far and wide. Without their help, this publication would not have been possible. Therefore, this special issue of NEBRASKAland Magazine is gratefully dedicated to all those game cooks who shared their prized or secret recipes with us. BON APPETIT!

Nebraska Game and Parks Commission William G. Lindeken, Chairman Gerald R. Campbell, Vice-Chairman H. B. Kuntzelman, 2nd Vice-Chairman Richard W. Nisley Robert G. Cunningham Shirley L. Meckel Dr. Bruce Cowgill Eugene T. Mahoney, Director William J. Bailey, Assistant Director Dale R. Bree, Assistant Director 4 Contents Venison 7 Waterfowl 26 Upland Game Birds 36 Turkey 49 Small Mammals 50 Fish 61 Prairie Delicacies 77 Hors d'oeuvres and Accompaniments 85 Preserving Fish and Game 90 Credits, etc 98 5

Venison

PREPARING TASTY game and fish dishes is really as simple or as complex as each individual cook cares to make it. Almost any recipe can be adapted to appropriate game or fish.

Unfortunately, many cooks have the feeling that there is something mysterious about fixing game or fish so that it is not only palatable but delectable. They are intimidated by rumors of "gamey" tastes and other unsavory comments. Naturally, each animal, bird or fish has its own distinctive flavor or taste . . . just as beef is different from pork, or pork is different from mutton. That's the big difference. Therefore, you will prefer some species over others, just as you do with domestic meats.

What some of those experienced in game cooking consider to be a wild or gamey taste is frequently just tainted or spoiled meat. The very first and single most important step to savory table fare lies with the hunter or fisherman . . . prompt and thorough field care. Once the game or fish reaches the kitchen, the cook has no chance to turn the catch into tempting dishes if it has not received proper care en route. So, cooks, insist that your hunters and anglers hold up their end. Field care and other tips are discussed in this book.

Once the game or fish reaches the kitchen, refrigerate immediately. If you do not plan to use the meat within a short time, freeze it.

When you have discovered that cooking taste-tempting game dishes is not all that mysterious, let your imagination roam. Veteran game cooks are constantly trying new touches to make their favorite dishes even more delicious.

Once you've tried your hand at game cooking, you'll find that many of the recipes in your favorite cookbook can be adapted to wild species. For example, many beef recipes prove excellent for deer and antelope. Just remember that venison is usually much drier than beef and make accommodations for that. By the same token, most chicken recipes can be used for pheasant or grouse.

The recipes presented in these pages are far from all the ways you can prepare game and fish. They are, however, some of NEBRASKAIand readers' special favorites. We hope you enjoy reading them, cooking them, and most especially, eating them.

Marinating

To marinate or not to marinate? That is the biggest point of argument between game cooks far and wide. And, what it boils down to is each individual's preference. The best way to decide is to try both ways and make your own choice. Some game cooks would rather be boiled in oil themselves rather than marinate game meat, claiming it destroys the species' distinctive flavor. Others are just as adamantly in favor of marinades.

To help you make your decision, we have included several all-purpose marinade recipes. Mrs. George Mika of Lincoln recommends that you open your refrigerator and turn your imagination loose. Here's how she does it: Worcestershire sauce, catsup, chopped garlic, chopped onion, steak sauce, horseradish, oregano, bay leaf, cooking wine, Tabasco sauce, vinegar, salt, pepper, salad oil, and any other ingredients you can think of. Use egg beater and mix well. Pour over any wild game you are working with. Mix occasionally. Dry meat before cooking. She marinates meat for at least 12 to 24 hours before cooking.

Rose Nickman of Ansley sent along the following recipe for marinating game. Put the ingredients into a large flat glass or enamel pan. Do not use metal.

1 cup vinegar

1 bay leaf

1 sliced onion

2 cups cider

1 diced carrot

4 sprigs parsley

juice of 2 lemons or limes

juice of 1 orange

dash of nutmeg

2 sticks celery

1 clove garlic, crushed

2 chili peppers

Lay meat in marinade and allow to stand several hours, turning and basting frequently. When marinating venison prior to roasting, meat should be brushed with oil before searing. When meat is removed and placed in pan for roasting, baste with marinade during cooking process.

Dave Oates of Seward likes the following all-purpose game marinade. You can marinate overnight or longer, but he recommends adjusting the time to your family's taste preferences.

1 cup water

2 tablespoons vinegar

1 sliced lemon

6 crushed peppercorns

1 stalk chopped celery

1 teaspoon bay leaf

2 or 3 sprigs parsley

2 or 3 crushed whole cloves

2 teaspoons salt

2 cloves garlic

1 diced onion

2 tablespoons oil 6

WHEN YOUR HUNTER brings home that deer or antelope, get ready for some mighty tasty eating. Even beginners can create some truly gourmet delights from the biggest of Nebraska's game species.

Venison that has been properly cared for in the field and on its way to the freezer can provide some of the tastiest eating anyone could ask for. Of course, there are a few tricks that can enhance your efforts, just as there are for any old favorite recipe for any type of meat.

The characteristic "gamey" flavor is concentrated in the fat, so carefully trim all cuts before cooking. This will reduce the so-called gamey taste that many people find objectionable. Venison is a rather dry meat and can be improved by adding suet, bacon strips or butter when roasting, broiling or frying.

The best way to add fat, though, is to "lard" the meat with fat salt pork, particularly for roasts. Larding can be done quite easily. Simply cut the salt pork in long, quarter-inch strips and freeze. Pierce the roast with a long thin knife or skewer and push the frozen or chilled pork into the incisions. In addition, larding pork can be wrapped around the meat and fastened with string.

Many old-time game cooks advocate soaking the meat overnight in a solution of salt and vinegar or marinating it in French dressing or other marinade for 10 to 12 hours. That's strictly optional, though, since other veteran game chefs absolutely refuse to soak or marinate their meat. They prefer to retain the natural flavor, which can be enhanced or masked with a highly seasoned sauce.

Originally, the term venison referred to the meat of any animal or bird of the chase, but today it means only the meat of antlered animals. Most of the venison eaten in this country is deer. It is lean meat with a dark color that has a tendency to drip either fresh or thawed. Roasts from young animals can be cooked like comparable beef roasts. Chops and steaks from young animals can be sauteed or broiled. Tougher cuts and the roasts, steaks and chops from older animals should be tenderized before cooking, or they should be braised, made into stew, or used in ground meat.

You will have to make your own choice on the doneness of your meat. It is strictly a matter of taste. So-called authorities disagree, recommending the entire gamut from rare to well-done. Bear in mind, though, that any meat that's "well-done" will be less tender than rare or medium rare.

7   8   10 Deer Tenderloin in Wine 1 tenderloin cut in 4 pieces

1 cup red wine

1 carrot, sliced

8 peppercorns

1/4 pound butter

1/4 cup red wine

2 cups olive oil

2 small onions, chopped

4 bay leaves

1 tablespoon chopped parsley

1/4 cup strong black coffee

Let meat marinate for 4 hours in mixture of oil, wine, onions, and carrots, bay leaves, and peppercorns. Drain, dry, and cook it in some of the butter, rare to medium. Meanwhile, melt remaining butter over high heat until it begins to brown, then add coffee and red wine. Simmer slowly until sauce turns a rich dark color. Pour it over steaks and serve on heated plates at once.

O. M. Jacobsen, Minnetonka, Minnesota Curried Venison 3 pounds venison

3 tablespoons cooking oil

3 tablespoons flour

1 medium onion cut in rings

1/4 teaspoon thyme

1 clove garlic, minced

1 1/2 teaspoons salt

6 ounces of apple juice

1 teaspoon curry powder

1 tablespoon brown sugar

1/8 teaspoon pepper

1/2 cup water

raisins

Cut venison in 1-inch cubes. Combine flour, salt, curry powder, thyme, pepper; dredge meat in this dry mixture and then brown in hot cooking fat in large frying pan or Dutch oven. Pour off drippings. Add onion and garlic. Stir in apple juice and water, cover tightly and cook for one hour or until meat is almost tender. Stir in raisins and brown sugar and continue cooking, covered, until done.

Ferd Bogner, Crofton Venison Chops cottonseed oil

venison chops or steaks

rubbed sage

1 medium onion, chopped

salt and pepper

Cover bottom of frying pan with cooking oil; heat. Saute onion in oil. Remove all fat from chops; place in pan. Sprinkle with salt; cover generously with pepper and sage. Cover with vented cover; cook at least 7 minutes on each side.

Delma A. Mares, Omaha Swiss-Fried Venison Steak 1 pound steak-1 inch thick

1/2 teaspoon pepper

1 cup water

3 tablespoons chopped onion

1/4 cup flour

3 tablespoons fat

1 teaspoon salt

3 tablespoons tomato sauce or catsup

Wipe steak, pound flour into meat on both sides. Sprinkle with salt and pepper, heat fat in frying pan, brown on both sides. Add rest of ingredients, cover and boil 3 minutes. Then bake at 325° for 1 hour, basting often.

Emma Halstead, Kimball Marinated Meat 5 pound venison roast

2 cups water

1 tablespoon salt

1/2 teaspoon ground cloves

3 onions, chopped

1 1/2 cups celery

8 gingersnaps

2 cups vinegar

1/4 cup brown sugar, packed

1/2 teaspoon pepper

1 bay leaf

3 carrots, diced

2 tablespoons corn oil or bacon drippings

Marinate 1 or 2 days refrigerated. Bake 3 hours at 325°. Let cool. Skim off grease on top. Add the 8 gingersnaps to gravy.

Blanche Tyrrell, Lincoln Swiss Deer Steak 1 can mushroom soup

onion

salt and pepper

Cut steak 1 inch thick. Pound in flour, salt, and pepper, using plenty of flour. Brown on both sides. Put in baking pan. Pour over: 1 can mushroom soup and 1/2 can water. Put slices of onion on steak and bake for 1 hour or until done.

Lillie Renn, Crofton Breaded Venison and Wine 4 to 8 venison round steaks

1 cup cracker crumbs

salt and pepper to taste

1 onion, finely diced

1 cup red wine

1 egg, beaten

1/2 cup flour

4 tablespoons cooking oil

1 can mushrooms, undrained

Dip steaks in egg, then roll in mixture of cracker crumbs, flour, salt, and pepper. Brown steaks in the oil and place in baking pan, cover with onions, mushrooms, and wine. Bake uncovered in 350° oven for 1 1/2 hours.

Mrs. Frank Schnuelle, Beatrice 11   Venison Steak

Soak in milk while thawing, 2-pound venison steak. Brown in shortening after rolling in flour in heavy skillet. Pour on 8 ounces of sour cream and 2 teaspoons Worcestershire sauce. Simmer 1 hour.

Carolyn Smith, Mount Sterling, Iowa Broiled Venison Steaks

Brush 1/2-inch thick venison steaks from leg, rib, or loin of young animal with 2 tablespoons salad oil. Let stand 15 minutes. Broil 3 inches from heat for 7 to 10 minutes. Turn. Broil on other side. Combine 1/4 cup oleo or butter, 1 tablespoon onion juice, and a dash of salt. Brush on broiled steaks.

Mrs. Marvin Dean, Howells Deer Steak a la Rogers 2 cups milk

1 stick butter

chopped onion

1 can mushrooms

2 teaspoons

Worcestershire sauce

1 cup dry wine

garlic, onion salt

Lawry's seasoned salt

pepper

2 cans golden mushroom soup

Cube up 2 deer rounds or loins. Soak for 8 hours in 2 cups milk, 1 cup dry wine, then drain. Brown in electric fry pan, using 1 stick butter and season with onion and garlic salt, chopped onion, pepper, and seasoned salt. Brown for 10 to 12 minutes on each side. Chop up 1 can mushrooms. Add mushrooms, 2 cups water, and 2 cans of golden mushroom soup. Add 2 teaspoons Worcestershire sauce. Simmer on low heat for 1 to 1 1/2 hours. Serve over rice or mashed potatoes with vegetables or salad as side dishes.

Greg E. Rogers, Auburn Fried Venison

Cut 2 pounds of venison into bite-sized pieces, mix 1/4 cup flour with 1 teaspoon salt and pepper. Coat venison with flour mixture. Heat 3 tablespoons bacon fat in skillet and brown venison on both sides. Add 1 piece chopped celery, and onion to pan to brown. Add 1 tablespoon Worcestershire sauce, 2 cups tomatoes, then cook covered, 1 to 2 hours. Add noodles and serve.

Theresa M. Urana, Linwood Antelope Stroganoff 1 1/2 pounds antelope round

1 cup sliced mushrooms

2 tablespoons flour

2 tablespoons tomato paste

3 to 4 tablespoons sherry

3 to 5 tablespoons butter

1/4 cup dried minced onion

2 cups beef bouillon or consomme

1 teaspoon dry mustard

2/3 cup sour cream

Cut meat into thin strips, salt and pepper and set aside in refrigerator for 2 hours. Melt butter, saute mushrooms, remove, set aside, add more butter if necessary and quickly brown meat. Remove and add the flour to the butter, add consomme making a smooth gravy, add sherry, tomato paste, and mustard. Blend well, add onions which have been rehydrated with a little water. Add meat and mushrooms and simmer slowly until done, about 20 minutes to 1/2 hour. About five minutes before serving add 2/3 cup sour cream and heat until bubbling. Serve over rice, noodles, or potatoes.

Margaret Schaepler, Lincoln Venison Stroganoff 2 pounds venison

1/2 cup butter

1 pound fresh mushrooms

1/2 teaspoon pepper

1 small can tomato sauce

1 pint sour cream

1 large onion

1 tablespoon salad oil

1 teaspoon salt

1 tablespoon flour

1 lemon (juice)

Cut venison in strips 1 1/2 inches long and 1/2 inch thick. Put in a deep plate, sprinkle with lemon juice, oii and pepper. Cover and let stand for 10 minutes. Chop onion finely, fry in deep pan with butter until brown. Add meat, turning continually until brown. Add the sliced mushrooms, which have been browned separately. Mix flour, sour cream, and tomato sauce thoroughly, add salt, and pour over meat. Let simmer on low fire for about 5 or 10 minutes or until sauce becomes thick.

Marie C. Herrmann, Winside Venison-Noodle Skillet 1 pound ground venison

1 cup diced celery

1 quart tomatoes

1 teaspoon chili powder

1/8 teaspoon pepper

1/2 cup diced onion

2 cups uncooked broad noodles

2 teaspoons seasoned salt

12 1/2 cup diced green pepper

1 can button mushrooms

1 teaspoon salt

3 tablespoons shortening

1 pound can kidney beans

In large skillet, brown meat in shortening; saute onion, green pepper, and celery until transparent. Add remaining ingredients and mix well. Cover tightly, bring to boil. Reduce heat, simmer 20 minutes.

Mrs. Marvin Dean, Howells Range Venison Supper 3 pounds meat, diced into 1-inch cubes

1 clove garlic

salt, pepper, chili powder

1/2 teaspoon mustard

2 1/2 cups cooked beans

1/4 cup oil

1 cup chopped onion

2 cups raw rice

1 can beer

5 cups canned tomatoes

1/2 cup diced green peppers

Brown the meat in the oil. Add onion and garlic, cook until the onions are soft. Remove from pan, saute rice in pan juices until golden brown. Stir constantly. Combine seasonings, put everything else in a 3-quart greased casserole along with meat and onions. Mix well, cover and cook for 3 hours at 350°. Add hot water if necessary during cooking.

Jeannine Stec, Long Pine Deer Ribs and Kraut 3 or 4 pounds ribs, cut in serving pieces

1 cup water

1/2 teaspoon salt, pepper, caraway seed and brown sugar

Brown ribs on both sides and drip off excess fat. Cover and add water. Cook 15 minutes, cover with kraut, cook another 15 minutes. Serve hot.

Marie Melham, Sargent Venison and Jerusalem Artichoke Stew Vi cup cornmeal

3 or 4 pounds Jerusalem artichokes, sliced

1/2 teaspoon pepper

pinch of sage

1 onion, diced

1 pound deerburger or sausage

1 quart whole tomatoes and juice

1/2 teaspoon seasoned salt

1 teaspoon parsley flakes

Brown deer sausage over medium heat. Add onion and sliced artichokes, stirring frequently until artichokes have become somewhat translucent. They will be tender, but not mushy and not quite crunchy. Pour off grease. Pour in tomatoes and seasonings. Simmer 5 or 10 minutes. The tomatoes should be hot. Sprinkle the cornmeal into the mixture and stir in. Continue to simmer for about 10 to 15 more minutes so that the cornmeal cooks and thickens the stew slightly. The artichokes taste like a combination of sunflower seeds and water-chestnuts.

Nancy L James, Lincoln Venison Roast 3 to 4-pound venison roast

pepper to taste

1 can cream of mushroom soup

1 teaspoon salt

1 package dry onion soup mix

Season roast with salt and pepper. Sprinkle dry soup mixture over meat. Spread cream soup over roast. Add water, cover and bake at 350° 2 1/2 to 3 hours. Add more water if necessary.

Emma Halstead, Kimball Venison Herb Roast

3 to 4-pound rump, loin, or rib roast

1/2 teaspoon salt

1/4 cup flour

1 teaspoon thyme

1 clove garlic, crushed

1 cup water

1 tablespoon oil

1/4 teaspoon pepper

2 teaspoons dried marjoram

2 teaspoons dried rosemary

1 cup apple juice

Dry meat well; cut several slits in meat about 1/2 inch deep. Rub roast with oil, sprinkle with salt and pepper. Combine next five ingredients; pat mixture on roast and stuff into slits. Insert meat thermometer. Pour apple juice and water into shallow pan. Set roast in liquid, without rack, and bake uncovered in slow oven, 325°, about one hour until flour mixture adheres to meat. Baste frequently with liquid in roaster. Finish baking in about 1 hour, or 25 to 30 minutes per pound total time, basting often. Use meat thermometer—160° for medium, 170° for well-done.

Mrs. Hanford, Johnson, Crawford Poverty Fillets 1 1/2 pounds ground venison (part beef or pork)

1 potato, grated

1/2 teaspoon minced garlic

pepper

2 large carrots, grated

1/2 large onion, grated

1 egg

2 teaspoons salt

bacon slices

Mix meat, carrots, onion, potato, egg and seasonings. Form into equal sized patties and wrap one piece of bacon around each using a toothpick to hold bacon secure. Broil or grill to desired doneness.

Mrs. Larry Radant, Bassett 13   Sandhills Style Venison Roast

Lard venison on all sides, then rub well with salt, pepper, a little garlic salt and flour. Brown in hot fat turning often to brown all sides and edges. Make a sauce using these proportions:

2 cups hot water

1/4 cup vinegar

3 or 4 bay leaves

1/2 teaspoon allspice

1/2 teaspoon thyme

1 teaspoon celery salt

1/4 cup lemon juice

3/4 cup brown sugar

8 or 10 whole cloves

1/2 teaspoon sage

1/4 teaspoon paprika

2 cups tart chopped apples

Heat this to boiling, pour over meat in roaster, being sure to have some chopped apple on top. Cover tightly. Preheat oven to 350°. Cook until tender (30 to 35 minutes to the pound). Remove cover the last half hour to insure a good brown color to the sauce. Increase proportions for larger roasts.

Mrs. Fred Arnholt, Thedford Braised Deer Heart

Remove veins, arteries, connective tissue and fat. Rinse thoroughly in cold water. Slice heart in 1/2-inch-thick strips. Brown in small amount of oil. Then saute:

3 or 4 slices diced bacon

1 cup carrots, chopped

3/4 cup celery, chopped

1 or 2 onions, chopped

Add a few springs each of oregano, thyme, parsley, hyssop, and chopped savory (a generous pinch of the dried herbs). Also, one leaf chopped sage.

Add just enough stock or water to cover and simmer with cover, until heart is tender, about 4 hours or so, adding more water if necessary. Season to taste with salt and pepper. Stir in about 4 tablespoons sour cream, and let it cook no more than 5 more minutes. Serve over noodles or rice.

Nancy L. James, Lincoln Tomatoes Stuffed with Deer Liver

You'll need a few large, firm tomatoes. Chop the liver in small pieces, add several slices of finely diced bacon, fry in butter with some finely diced onion. Sprinkle with a little flour and season with salt and pepper. Cook until the flour is well browned and the liver quite tender. Cut the top off each tomato, remove most of the pulp, and fill with cooked liver, bacon, and onion. Sprinkle the top of each tomato with bread crumbs, add a small pat of butter to the top, and bake in a moderate oven for 15 to 20 minutes or until the tomatoes are done.

Max M. Courtney, Bennet Pot Roast of Venison salt pork

4 carrots

parsley, rosemary, thyme

2 strips lemon peel

dry red wine

2 to 3 medium onions

2 turnips

2 bay leaves

8 peppercorns

sour cream

Trim meat carefully and remove all surplus fibers, skin and fat. Prepare meat and lard with salt pork lardons. Put sliced vegetables and finely chopped herbs in the Dutch oven and add equal parts of red wine and water. Bring to a boil and simmer for about 1/2 hour, then add the larded venison and cover. Simmer for about 2 hours. Then remove venison, strain the sauce, and replace the venison in either the rinsed-out Dutch oven or in a roasting pan, and pour the liquid over it, adding 1/2 cup sour cream, and cook slowly until done. Serve with potato balls and red currant jelly.

Max M. Courtney, Bennet Gourmet Dinner 2 pounds venison, cubed

1/4 cup chopped onion

1/4 cup water

1/2 teaspoon salt

3 tablespoons butter

1 cup mushroom caps

2 green peppers

1 package brown gravy mix

2/3 cup consumme

1 pound can whole onions, drained

Place meat and 2 tablespoons butter in shallow 2-quart baking dish. Bake at 400° for 30 to 40 minutes, or until browned. Drain off drippings. Cover and continue to cook until meat is tender (350°). Saute mushrooms, green pepper and green onion in 1 tablespoon butter in skillet. Add gravy mix, water, consumme and salt, cook until mixture thickens. Remove meat from oven. Pour off drippings. Pour onions and gravy mixture over meat. Cover and return to oven. Bake 45 to 60 minutes or until meat is tender. Serve over hot rice or noodles.

Mrs. Bill Berry, Elkhorn Luau Venison 5 pounds deer meat, cubed

3/4 cup flour

1 cup water

3/4 cup cooking oil

1 No. 2 1/2 can pineapple chunks, drained

sliced carrots

1/4 cup dark brown sugar

2 tablespoons sliced fresh ginger or 3/4 teaspoon ground ginger

3 large white onions, sliced thick

3 green peppers, cubed

1/4 cup soy sauce

1 cup celery chunks

Dredge meat in flour, fry in oil until brown. Add water and cover. Cook until tender. Remove meat, thicken gravy if necessary. Put pineapple, onions, celery, and peppers in roaster. Mix sugar, soy sauce and ginger into gravy; pour over vegetables. Add meat. Cover and bake at 350° for 30 minutes until vegetables are tender but not soft. Lightly mix ingredients; serve on steamed rice.

Mrs. Elmer Paustian, Wauneta 14 15     Sweet/Sour Wild Meat venison steaks or roast

6 tablespoons olive oil

1 1/2 teaspoons salt

1/2 cup brown sugar

2 teaspoons mustard

2 teaspoons vinegar

Brown meat in oil in Dutch oven or covered roaster. Combine remaining ingredients. Layer steak with sauce. If a roast, use the sauce to cover the roast and then use remaining to baste frequently while cooking. Bake at 400° for 20 minutes per pound.

Emma Halstead, Kimball Delritos

Fry 2 pounds deer hamburger with chopped onion and green pepper. Drain, salt and pepper to taste, add 1/2 can refried beans and 1/2 cup taco sauce. Fill large flour tortillas and roll up. Put in greased baking dish and cover with taco sauce and grated cheddar cheese. Bake at 350° until cheese is melted and tortillas are hot.

Mrs. Norman Duba, Ogallala Burger Balls 1 pound ground venison

4 crushed soda crackers

oregano to taste

1/2 pound bulk pork sausage

1 whole egg

1 slice browned, minced bacon

Mix, form into balls, brown in bacon fat. Add 2 large stalks of diced celery and saute until soft.

These are good with spaghetti served hot over the meatballs.

Marie Melham, Sargent Venison Zucchini Bake Part 1 1 pound burger or sausage

1 chopped onion

1 chopped sweet pepper

Simmer about 1/2 hour.

oregano, parsley, basil

1 clove garlic

1 can tomato soup

1 quart whole tomatoes 18 Part 2 1 10-inch zucchini

Dredging flour:

1 part cornmeal

1 part Grapenuts

2 eggs, beaten

1 part wheat germ

salt, pepper

Dip zucchini in egg then flour; fry until brown and crispy.

Part 3 meat sauce

fried zucchini

cheese

bread crumbs

Use a large baking pan or dish or two smaller ones and save one to freeze and cook later. Place a layer of fried zucchini slices on the bottom, then a layer of cheese, then a layer of meat sauce. Repeat until you reach the top, ending with cheese. Sprinkle with bread crumbs. Bake at 350° until bubbling. Word of warning: Make sure you put some foil under the pan as it sometimes bubbles over and makes the oven a disaster.

Eggplant can be substituted, but it should be peeled before using, unlike the zucchini.

Nancy James, Lincoln Stuffed Venison Rolls Stuffing 1 1/2 cups 2-day-old bread, broken into coarse crumbs

1/8 teaspoon pepper

1/4 teaspoon salt

6 tablespoons butter

1 medium onion

4 ounce can of mushrooms, chopped

1/2 teaspoon ground sage Meat and Gravy 1 pound venison steak or tenderloin

2 1/4 tablespoons flour

1 1/4 cups boiling water

3/4 teaspoon salt

1 tablespoon shortening

2 bouillon cubes

Saute onion and mushrooms in butter in a heavy skillet. Pour over crumbs, add seasonings, and toss lightly. Pound venison pieces and shape while pounding into an oblong shape. Sprinkle half of salt on pieces and divide the stuffing among pieces. Roll each like a jelly roll. Fasten with toothpicks or string. Sprinkle with remaining salt and 1 teaspoon flour. Melt shortening in skillet and brown meat rolls on all sides. Add bouillon cubes to water. Pour 1/2 cup bouillon in with meat rolls and simmer, covered, for 45 minutes. Then add 1/4 cup more and simmer 30 minutes longer. Remove meat rolls to platter and remove string or toothpicks. Add flour to skillet and remaining bouillon. Cook and stir until gravy thickens. Spoon gravy over meat rolls and serve.

Marcia Wortman, Curtis Venison Meatballs in Sauce 2 cups grated raw potatoes

2/3 cup chopped onions

1/8 teaspoon pepper

1 egg

1 1/2 pounds ground venison

1 1/2 teaspoons salt

1/4 cup milk

1/4 cup butter

3 cups water

2 cups dairy sour cream

1 package frozen peas, cooked

2 to 3 tablespoons flour

1 teaspoon dill seed

Combine potatoes, venison, onions, salt, pepper, milk, and egg, shape into 11/2-inch balls. Brown slowly in butter in large skillet. Add Vi cup water, cover and simmer until done, about 20 minutes. Remove meatballs. Stir in flour, then remaining water, simmer to thicken. Reduce heat; stir in cream. Add meatballs and peas. Heat but do not boil. May be served over rice or biscuits.

Glen & Pat Hansen, Farwell Four-Can Venison Casserole 1 1/2 pounds venison

1 can chicken with rice soup

1 can vegetable soup

1 5-ounce can chow mein noodles

1 can cream of mushroom soup

Brown venison burger but do not season except to add minced onion and chopped celery as desired. Add 4 cans of noodles and soups. Pour into a greased casserole. Bake at 325° 1 hour. (Important! Do not season. The soup provides the seasoning.) This freezes well.

Mrs. Larry Radant, Bassett Game Casserole 1 to 2 pounds game meat, ground

2 teaspoons fat

1/2 teaspoon pepper

4 or 5 large potatoes, sliced

1 cup tomato juice

1/2 cup butter

1 teaspoon salt

2 small onions, sliced

1/2 teaspoon ground sage

1 bay leaf

Brown the meat in fat. Arrange meat, onions, and potatoes in greased casserole. Heat tomato juice and seasonings. Pour over meat and vegetables. Cover and bake 1 1/2 hours at 350°.

Dorothy Swedberg, Hershey Ruz 'n' Yakknee 1 large onion

1 pound cubed deer steak

1/2 teaspoon pepper

8 ounces tomato sauce

1/8 teaspoon garlic

1/2 cube butter

1 teaspoon salt

1/4 teaspoon allspice

16 ounces green beans

Saute onions until limp. Add meat and spices. Cook on low until meat is brown. Simmer in own juice. Add about Ya cup water if needed. Simmer 20 minutes. Add tomato 19   sauce and green beans and garlic. Simmer 45 minutes to 1 hour. Serve with rice.

Anita Kitt, Parks Noodle Deerburger Casserole 1 can cream of mushroom soup

1 can cream of chicken soup

8 ounces egg noodles

1/2 onion chopped fine

shortening

2 pounds deerburger

1 cup chopped celery

Cook noodles according to package directions. Combine deerburger, onion and celery; brown in small amount of shortening until meat has lost its red color. Pour mixture into 9" x 13" loaf pan. Add soups and noodles and mix. Bake at 350° for 30 minutes. Can be prepared ahead of time and refrigerated until needed. If refrigerated, add 10 minutes to cooking time.

Mrs. Fred Leuenberger, Tecumseh Chili Con Game 1 pound ground venison

1 No. 3 can tomatoes

1 can red kidney beans

2 small onions

2 green peppers

4 cups boiling water

4 teaspoons chili powder

2 teaspoons salt

2 bay leaves

Put all ingredients together and simmer until thick, about 2 hours. Remove bay leaves and serve.

Mrs. Charles H. Fellows, Coquille, Oregon Heart-Warming Chili 3 pounds venison burger

2 quarts tomato juice

3 large cans chili beans

2 teaspoons cumin seeds

2 teaspoons cumin powder

2 teaspoons oregano

2 teaspoons salt

3 tablespoons chili powder

3 large onions

1/2 teaspoon each of: caraway, paprika, dill, basil, black pepper, crushed red pepper

3 teaspoons jalepeno pepper sauce or, add 1 or 2 teaspoons more of crushed hot pepper

Brown venison (ground fine), add onions, tomato juice (preferably homemade) and all other ingredients and simmer at least 2 hours. A smali amount of cocoa (for color) is permissible, and corn meal can be used at the end to thicken in the event water has been added to take some of the zip out.

Lowell Johnson, Lincoln Chili Con Came 1 pound ground wild meat

2 medium onions, chopped

2 tablespoons chili powder

1 to 2 teaspoons salt

1 can kidney or chili beans, cooked

1/2 pound pork

1 teaspoon cumin powder

1 large can tomatoes, mashed

1/2 teaspoon pepper

Into a large skillet, place 1 tablespoon shortening, chopped onions and ground meat. Stir with fork over medium heat until meat is separated and cooked. Add tomatoes, seasonings, and beans. Mix well. Turn heat low and cook slowly for 1 hour, stirring occasionally. More tomatoes or water may be added.

Dorothy A. Swedberg, Hershey North Woods Venison Casserole Stuffed Cabbage Rolls 8 large cabbage leaves

1 pound deer burger

1 cup cooked rice

1/4 cup chopped onion

1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1 can tomato soup

2 tablespoons sugar

2 tablespoons vinegar

Cook cabbage leaves in boiling, salted water a few minutes to soften. Drain. Combine deerburger, rice, onion, egg and seasonings with 2 tablespoons soup. Divide meat mixture among cabbage; roll and secure with toothpicks or string. Place rolls in electric skillet or baking dish. Mix remaining soup with sugar and vinegar and pour over rolls. Cover. Cook on medium heat until steaming then simmer 40 minutes. Stir and spoon sauce over rolls.

Mrs. Fred Leuenberger, Tecumseh Venison Scallopini 1 1/2 pounds venison round steak, 1/2-inch thick

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1 egg, slightly beaten

3/4 cup fine cracker crumbs

1/3 cup light cream

3/4 cup grated parmesan cheese

1/4 cup snipped parsley

1/2 cup butter or margarine

1 clove garlic, crushed

1 cup pineapple juice

Heat oven to 375°. Pound venison pieces 1/4-inch thick with edge of saucer or meat pounder. Stir together flour, salt and pepper. Dip venison in flour mixture until well coated. Stir together egg and cream. Mix cracker crumbs, cheese and parsley. Dip venison into egg mixture; roll in crumb mixture. In large skillet, heat butter and garlic until golden. Brown meat on both sides. Place browned meat in square baking dish, 8x8x2 inches; pour wine over top and cover. Bake 45 to 60 minutes or until meat is tender.

20 North Woods Venison Casserole 2 pounds venison

1 can mushroom soup

1 package dry onion soup mix

1 cup canned tomatoes

Place meat in casserole; add onion soup mix, soup and tomatoes. Cover and bake for 2 hours at 325°.

Mrs. Elmer Paustian, Wauneta Game Stew 2 cups potatoes

1 sliced or diced onion

4 allspice (whole)

1 pound cubed venison

1 cup chopped carrots

1/2 cup water

salt and pepper to taste

Dredge 1 pound cubed venison in seasoned flour. Brown thoroughly in hot bacon grease. Add potatoes, carrots, onions, water, allspice, salt and pepper. Cover, place on high heat. With pressure cooker, use 15 pounds for 20 minutes. If you use open kettle, allow 1 1/2 to 2 hours slow cooking. Any vegetable may be added, and tomato juice is good in place of the 1/2 cup of water.

Mrs. Charles H. Fellows, Coquille, Oregon Hunter Stew 3 pounds venison roast cut in 1-inch pieces

salt and pepper

6 large carrots cut in 1-inch pieces

6 medium potatoes cut in 1-inch pieces

3 tablespoons bacon fat

hot water

1 bay leaf

3 large onions cut in large pieces

1 small head cabbage cut into 8 pieces

Brown meat in hot bacon fat in Dutch oven. Add enough water to just cover meat, salt and pepper to taste, and simmer 1 hour covered. Add bay leaf, carrots, then simmer 30 minutes more. Add onions and potatoes and simmer 20 to 30 minutes. You may have to add more water to keep ingredients covered. Add cabbage and cover. Simmer 15 minutes.

Mrs. Tom Gross, Roca Venison Stew 3 pounds venison

3 tablespoons shortening

1/2 teaspoon thyme

4 medium potatoes

2 medium onions

1/4 teaspoon pepper

flour

1 cup red wine

1/2 teaspoon marjoram

1 clove garlic

1 teaspoon salt

3 carrots

Cut meat into 1 inch cubes. Dust with flour and brown in shortening in heavy kettle. Add wine, herbs, garlic, onions, and seasoning. Bring to a boil, cover, and simmer for 2 hours or until the meat is almost done. Add carrots and potatoes (cut in chunks) and simmer until done. Use low heat and add water if necessary.

Mrs. Marie Newman, Lincoln Wild Game Ragout 3 pounds venison

3 tablespoons olive oil

3 large onions, chopped

5 garlic cloves, crushed

1/2 pound bacon, chopped

1 teaspoon curry powder

1 can tomato soup, undiluted

1 1/2 quarts water

2 teaspoons bourbon

1/4 cup beer

1 tablespoon salt

1/2 pound fresh mushrooms, sliced

Cut meat into cubes about 1 1/2 inches. Heat olive oil in electric skillet and add meat, onions, garlic and bacon. Cook until all is richly browned, stirring frequently. Add all other ingredients except mushrooms; cover and simmer for 50 minutes. Add mushrooms and simmer 10 minutes more. Serve over rice.

Marinated Venison 3 pounds venison

2 medium onions, sliced

1 carrot, sliced

2 stalks celery, chopped

1 clove garlic, crushed

1 teaspoon salt

10 peppercorns

5 juniper berries, crushed

1 tablespoon chopped parsley

1 bay leaf

juice of 1 lemon

1 bottle beer

1/2 cup salad oil

Remove bones and tough tendons from meat; cut in 1 1/2 inch pieces. Combine remaining ingredients in a large earthenware bowl. Add meat and let stand in refrigerator 1 to 2 days, turning meat several times. Place meat and marinade in a large kettle. Bring slowly to boil. Cover and cook over low heat 1 1/2 to 2 hours, or until meat is tender. Remove meat and strain the liquid, forcing vegetables through the strainer. If desired, thicken liquid with flour mixed with a little water. Serve meat with sauce, buttered onions and carrots, parsley-buttered potatoes.

Slow-Cook Venison Roast

Brown a 3 to 5-pound venison roast. Season to taste with salt, pepper, and garlic powder. Place in slow cooker, (cast iron or crock pot). Sprinkle 1 package of dry onion soup mix over roast. Cover and cook at low setting (8 to 12 hours) until done. Use the drippings for super gravy.

Lowell Johnson, Lincoln 21   Venison Short Ribs 3 pounds venison ribs

1 tablespoon salt

1 quart water

1 teaspoon paprika

1 large onion, chopped

1/2 cup catsup

1/4 cup vinegar

2 tablespoons water

2 teaspoons chili powder

3 tablespoons bacon

drippings

Soak venison ribs in salt water solution for several hours or overnight. Wash the ribs after soaking and parboil for 30 minutes. Place in frying pan. Mix the last seven ingredients together, pour over ribs, and bake in 375° oven about 1 hour, or until meat is tender and browned.

Venison Meat Loaf 1 pound ground venison

1/3 cup finely chopped onion

1/4 cup finely chopped celery

1 teaspoon salt

pepper to taste

1 teaspoon sage

2 eggs (beaten)

2 tablespoons grated cheese

1/2 cup water

2/3 cup bread crumbs

1 cup mild catsup

Soak bread crumbs in milk in large mixing bowl. Add the rest of the ingredients except the water and catsup, and mix well. Shape into a loaf and spread catsup on top. Add the Vi cup water around loaf which has been placed in a greased pan. Cover and bake at 350° for one hour.

Mrs. Irvin Anderson, Stromsburg Salmi of Game 2 cups of diced, cooked game

1/2 pound bacon, chopped

1 sliced carrot

1/4 teaspoon pepper

3 tablespoons Worcestershire sauce

1 tablespoon flour

1 tablespoon butter

1 diced onion

1 teaspoon salt

1 teaspoon powdered sage

2 cups hot stock or water

Melt butter in saucepan. Add bacon, onion, carrot, salt, pepper and sage. Cook for five minutes, stirring constantly. Stir in flour, blending well. Add stock and let simmer slowly for 30 minutes. Add Worcestershire sauce and strain. Add game and simmer 10 minutes more. Serve on buttered toast.

Mrs. James Wilson, Federal Way, Washington Spanish Venison Loaf 1 pound ground venison

1 can green chilies, diced

1 can tomato sauce

3 stalks celery, diced

1/2 teaspoon cumin

1 can pitted olives, sliced

6 corn tortillas sliced into strips

1 small can corn

1 egg

1/2 bell pepper, diced

1 small onion

1/2 teaspoon chili powder

2 cups grated cheddar cheese

Take 1 cup of the sliced olives and 1 1/2 cups of the grated cheese and mix thoroughly with all the ingredients in a crockpot, adding additional seasonings of garlic salt, salt, and pepper to your taste. Press mixture into loaf and spread remaining cheese and olives on top of loaf. Cook until done, approximately 8 to 12 hours.

Dorothy Swedberg, Hershey Meat Loaf 1 1/2 pounds ground venison

2 tablespoons soft butter

1 teaspoon salt

1 small onion, chopped

1/4 cup milk

can of tomato sauce

juice of 1/2 lemon

1 cup cracker crumbs

1/4 teaspoon pepper

1 beaten egg

1 small celery stalk finely chopped

Mix all ingredients except tomato sauce. Shape into loaf, place into buttered pan. Pour sauce over loaf. Bake uncovered for V/i hours at 350°.

Joan Ketchum, Lyman Swedish Meatballs 2 pounds ground game meat

1 pound ground pork

3 tablespoons cornstarch

2 teaspoons salt

1 teaspoon each: pepper and onion salt

1/2 teaspoon each: ginger and allspice

1/2 cup cream

Va cup milk

Grind meat together, then combine dry ingredients; mix well. Add cream and milk; form mixture into small balls. Brown meatballs; remove from pan. Thicken gravy; return meatballs to gravy in pan. Simmer for 45 minutes.

22 23   Hunter's Venison Pie 1 1/2 to 2 pounds venison roast

1 tablespoon butter

3 diced onions

1 clove garlic, minced

1 can tomatoes

1 tablespoon paprika

pinch cayenne (optional)

1 bay leaf

dash of thyme

1 cup beer

2 to 3 carrots, sliced

1 cup frozen or canned peas

Cut meat in 1-inch squares, removing fat and sinew. Heat butter in skillet and brown meat quickly to retain juices. Add onions, garlic, tomatoes, and other seasonings, then the beer. Cover and cook slowly until meat is tender, about 1 to 2 hours.

Add carrots and peas when meat is almost tender. (If dish is to be served as a stew, without a Biscuit Topping [below], 4 potatoes which have been peeled and quartered, may be added with the carrots and peas.) Remove from heat and pour into baking dish. Drop Biscuit Topping batter from spoon and bake in 425°F. oven 25 minutes, or until topping is nicely browned.

Biscuit Topping 1 cup flour

3/4 cup yellow cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt cup milk

3 tablespoons melted shortening

1 egg, slightly beaten

Combine flour, cornmeal, sugar, baking powder, and salt in mixing bowl. Add milk, shortening, and egg, and stir until smooth.

Venison Sauerbraten

The secret of sauerbraten isthe spicy vinegar marinade that tenderizes the venison.

3 to 31/2-pound venison chuck roast

2 onions, sliced

2 bay leaves

12 peppercorns

6 whole cloves

2 teaspoons salt

11/2 cups red wine vinegar

1 cup boiling water

2 tablespoons shortening

12 gingersnaps, crushed

2 teaspoons sugar

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, cloves, salt, vinegar and boiling water. Cover bowl with plastic wrap; marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. (Never pierce meat with a fork.)

Drain meat, reserving marinade; brown meat on all sides in hot shortening in heavy skillet. Add marinade mixture; cover skillet; simmer slowly 3 to 3 1/2 hours, or until meat is tender. Remove meat and onions from skillet and keep warm. Strain and measure liquid in skillet; cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter; accompany with gingersnap gravy.

24 25

Waterfowl

VIRTUALLY EVERYONE has heard of pheasant under glass, served as a delicacy at famous restaurants around the world. While there are plenty of such exotic recipes for pheasants and other game birds, others are quite simple.

Many of the recipes given here are interchangeable for a variety of game birds. Those for pheasant, for example, can be used for grouse and quail, just as you can use many chicken recipes found in other cookbooks. So, when looking for just the right recipe to tickle your family's taste buds, be sure to scan those for other species as well as the one you want to fix.

Max M. Courtney of Bennet provided the recommendations for approximate times for broiling game birds: pheasant, 20 minutes; large ducks (mallards), 20 minutes; small ducks (teal), 15 minutes; quail, 10 minutes; grouse, 20 minutes, and Canada goose, 60 minutes. Courtney recommends basting and turning often so that birds will be evenly cooked. Serve with hot biscuits, currant jelly and wild rice as a side dish.

26 Pan Roasted Wild Duck

Cut ducks into serving pieces and place in cold salt water for a few hours. Remove and salt, pepper, and dredge with flour. Fry in hot fat until a golden brown. Then put into roaster, adding 1 or 2 cups hot water. Cover tightly and cook in a slow oven for 2 hours or until done and tender. One cup of sour cream added when ducks are partly done, gives a good flavor.

Mrs. Irvin Anderson, Stromsburg Broiled Wild Duck

Remove back and neck. Truss legs and wings together. Salt and pepper, and place a strip of salt pork across the breast. Place on broiler and broil under hot fire for 18 to 20 minutes. Remove from broiler; remove salt pork from bird, and put in a large skillet in which the following have been combined into a sauce: 4 to 6 tablespoons drippings from broiler, 2 tablespoons currant jelly, 1 cup sherry, and 1 teaspoon celery salt. Stir constantly until jelly is dissolved. Thicken to proper consistency with cold water to which flour has been added. Bring to boiling, place duck in sauce, and cook until done.

Max M. Courtney, Bennet Roast Goose

Stuff and truss goose. Dredge with flour and salt. Lay strips of fat pork over the breast. Roast in a hot oven for 2 hours, basting frequently with butter and hot water.

Russian Apple Stuffing

Chop 2 cups tart apples and combine with 1 cup seeded raisins. Add to regular bread stuffing. The flavor is delicious and quite different.

Mrs. Pearl Schmutte, Adams Wild Duck

Salt fowl and rub with butter. In the bottom of a roaster, place 1 bay leaf, 1/2 teaspoon pickling spice, 1/4 to 1/2 teaspoon cinnamon. In bird, place 1 medium sliced onion, 1 clove garlic, salt and pepper to taste. Top bird with 3 bacon strips, Vi teaspoon caraway seed. Bake at 350° for 3 hours or until done.

Gravy for Duck

Combine 1 tablespoon butter and 1 heaping tablespoon flour and brown lightly. Add to juice strained from the duck. Add 1/2 cup water and 1/2 cup cream. Cook 5 minutes. Serve with dumplings. Delicious on a cold, wintry night.

Mrs. Joseph M. Parolek, Schuyler Mom's Duck

Split breasts and legs of ducks. Flour, salt, pepper, and brown in shortening. Place in greased roaster. Sprinkle with onion salt. Cover with apple and a light sprinkling of cinnamon. Add 1/2 to 1 cup of water, cover, and bake in a slow oven for 1 to 2 hours until tender.

O. M. Jacobsen, Minnetonka, Minnesota Spit-Roasted Wild Duck

Rub inside of ducks with salt and place on spit. Set spit so revolving birds just clear the coil. Roast and check for doneness in 2 1/2 hours. If you like a glaze, brush ducks after 2 1/4 hours with the following: 1/3 cup butter, 1/3 cup orange juice, and 1/3 cup wild plum or crabapple jelly melted together and applied hot.

Mrs. Fred Arnholt, Thedford Mark's Favorite Duck 6 teal or 2 mallard breasts

1 can cream of mushroom soup

1/2 medium onion, diced

1 cup beer

1 can drained mushrooms

Place duck breasts in shallow baking pan, breast side up. Cover with beer, soup, mushrooms, and onions. Bake uncovered at 350°, 11/2 to 2 hours for teal or 2 to 2 1/2 hours for mallard. Baste several times with soup mixture while cooking. Serve with rice, using sauce as gravy.

Mrs. Mark Hecox, Crete Curried Wild Duck with Rice

Fillet breast and cut legs off ducks. Dredge in flour and brown in shortening. Add:

1 small onion, minced

3/4 cup minced celery

1 can mushroom soup

1/4 teaspoon curry powder

1 soup can water

1 small garlic clove, crushed

Sprinkle this mixture over the pieces of duck in a casserole dish, and bake for 1 hour at 350°. Reduce heat to 325°and bake for another 2 hours. Turn occasionally and add more water if needed. Serve on steamed rice.

Small dishes of the following condiments add interest to this dish: Crushed peanuts, grated coconut, chutney, chopped green pepper, raisins or chopped dates, chopped candied ginger and grated orange rind. Each person can sprinkle the ones he prefers on top of his rice and curry.

Mrs. James Wilson, Federal Way, Washington 27   Wild Duck

Ducks are better picked, so leave the skin on. Clean ducks well, and soak in salt water for several hours. When ready to cook, rinse and stuff ducks with your favorite bread stuffing to which you have included: 1 tablespoon grated onion, 1 small grated carrot, 1/2 cup chopped celery, and 1/2 teaspoon cinnamon.

Place ducks in covered roaster. Add 1 cup water. Cover birds with celery leaves, quartered carrots, apples and the like . . . you discard this later. Roast at 325° for 4 or 5 hours, adding water when the birds look dry. Ducks will be very tender and all the meat is delicious. Make regular gravy from the drippings to serve over the dressing and potatoes or wild rice.

Our family likes wild goose roasted in the same manner with bread stuffing. A goose will take longer to cook, and water must be added oftener.

Mary Nel Sieman, North Platte Buck's Roast Duck

With your hands, cover duck with Crisco and rub it in. Salt and pepper heavily inside and out. Place 1 bay leaf inside duck with the giblets. Place duck breast down in the roaster and pour water in three-quarters of the way up the duck's back. Cook at 300 to 350° for 5 to 6 hours, covered. At the end of 2 to 3 hours, add more water if necessary, but don't overdo it. When the duck starts turning brown (about the last hour), add a can of sauerkraut or pour some sherry over the top. When the leg pulls easily away from the body, the duck is done.

C. H. "Buck" Smith, Lexington Duck Fillet

Fillet duck breasts. Marinate overnight in 1 tablespoon oil, 2 tablespoons soy sauce, and 2 tablespoons whiskey. Preheat broiler for 10 minutes. Broil fillets for 5 minutes on each side.

Mrs. James Wilson, Federal Way, Washington Wild Duck, Texas Style 2 wild ducks

1 cup minced onion

1 cup raisins

1 cup chopped pecans

1 quart fresh bread crumbs

2 eggs, beaten

watercress or parsley

1/2 cup scalded milk

1 cup diced celery

6 bacon slices

1 cup catsup

1/2 cup chili sauce

1/2 cup Worcestershire sauce

1 1/2 teaspoons salt

thin orange slices

currant jelly

Start heating oven to 500°. Combine celery, onions, raisins, pecans, crumbs, salt. Add eggs and mix well. Stir in milk. Finish cleaning ducks, weigh and compute roasting time, allowing 60 minutes per pound. Stuff neck and body cavity with bread mixture and close opening. Place 3 bacon slices across the breast of each duck. Place ducks on wire rack in shallow open pan and roast uncovered at 500° for 15 minutes. Reduce heat to 350° for remaining time.

About half an hour before removing ducks from oven, mix catsup, chili sauce, and Worcestershire sauce and pour over ducks. Complete roasting. To serve, arrange ducks on a heated platter. Garnish with watercress and orange slices topped with jelly. For spicy sauce, use liquid in pan, skimming off fat. If it's necessary to thicken, blend in 1 1/2 tablespoons flour with 3 tablespoons water for each cupful mix.

Mrs. Mark Westerman, Norfolk Roast Wild Duck or Goose

Put 1 tablespoon oleo or butter in cavity, then salt, onion salt, celery salt, and a pinch of paprika. Place bird in baking sack and add 1 cup apricot, peach, or pineapple juice. Place bird breast down in roaster. Baking times: teal, 1 1/2 hours at 300°; mallard, 2 1/2 to 3 hours at 300°; goose, 4 hours at 325°.

Mrs. V. H. Welsh, St. Paul 28 Duck in Kraut 1 duck, 4 to 5 pounds

2 quarts sauerkraut

salt, pepper

1 cup water

3 tablespoons sugar

Clean and rinse duck. Pat dry with paper towels. Rub inside with salt and pepper. Place in roasting pan. Add sauerkraut, water, and sugar. Cover and cook in a 350° oven until duck is tender and golden brown. Allow 20 to 25 minutes per pound. Serve with creamy mashed potatoes. If desired, kraut may be used as a stuffing. Allow 1 pound of duck per serving.

Hattie Morris, Montpelier, Indiana Smothered Wild Duck 1/2 cup green pepper, chopped

1/4 teaspoon Lawry's Seasoned Salt

salt, pepper

1 duck

1/2 cup chopped onion

1 cup water

1 teaspoon Worcestershire sauce

1 cup celery, chopped

Clean ducks and cut into serving pieces. Rub each piece with salt, pepper, and paprika. Brown slowly in hot bacon fat or shortening, then place in roasting pan. Add other ingredients and bake at 375° for 1 hour. Add 1/2 cup sherry wine and 1/2 cup water and bake another half hour or until duck is tender. Serve with wild rice or a mixture of wild and white rice.

Mrs. James Wilson, Federal Way, Washington Wild Duck in Crock Pot

Stuff duck with pieces of onion, carrots, apples, and celery. Place in crock pot at low setting for at least 5 hours. If it's an older or larger bird, leave on for at least 8 hours.

Genevieve Wendland, Arapahoe Fillet of Duck Sandwich

This is my husband's way of fixing his mallard breasts.

Season duck fillets with onion salt, black pepper, and a few drops of liquid smoke. Brown each side in skillet over medium heat until tender. Use orange peel while cooking. Then make a great sandwich.

Mrs. David McKee, North Platte Wild Duck

Soak in vinegar water while making a bread, onion, raisin, celery, and seasoning dressing, with plenty of sage. Wipe duck; sprinkle garlic salt in cavity; fill with dressing; place strips of bacon on top, and put in roaster. Bake at low, slow heat (275 to 300°) for 5 to 6 hours, basting many times. A gravy can be made from the drippings.

Mrs. Harold W. Foght, Lincoln Sunrise Duck 6 ducks

6 apples, carrots and small onions

1 6-ounce can frozen orange juice concentrate

salt and pepper

1 cup any wine

1 1/2 cups honey

1 13-ounce can crushed pineapple and juice

Salt and pepper ducks, inside and out. Cut up apples, carrots, and onions and stuff in ducks. Place stuffed ducks in large roaster, add wine, cover, and roast for at least 6 hours or all day (while you hunt). Uncover ducks and roast 10 to 15 minutes to brown lightly while making the glaze of juice, honey, and pineapple. Spoon glaze over birds and continue roasting for at least 1 hour while glaze forms over birds. Baste often. Pour the rest of your wine for toasts, and serve the ducks.

This is good for all-day hunters and lazy cooks.

O. M. Jacobsen, Minnetonka, Minnesota Roast Wild Duck

Season duck with salt and pepper, add 1 tablespoon vinegar, and place an onion inside. Let stand overnight. Remove onion, fill with Stuffing for Game. Cook slowly in boiling water until tender. Season with salt and pepper, dredge with flour, and place in roasting pan with 2 tablespoons fat. Roast in a hot oven until nicely browned, basting often.

Stuffing for Game 1 inch slice wheat bread, soaked in milk (optional)

onion, chopped fine

tablespoon melted butter

1 small piece lemon rind

3 apples, cubed

2 loaves bread grated or 1 quart stale bread, diced

3 or 4 slices bacon

3 eggs, beaten

1 small piece orange rind

Mix all together with a little thyme and marjoram. Salt and pepper to taste. Put in duck.

Marie C. Herrmann, Winside Roast Goose

Mash a kettle of potatoes with cream, butter, 1 cup chopped onion, salt, and pepper. Stuff the potatoes in the goose and sew shut. Rub the skin with salt, pepper, and sage. Roast in a slow oven (325°). If goose is fat, drain occasionally.

Mildred Hollibaugh, Eddyville 29   Roast Goose with Black Cherries 1 pound fresh black cherries or 1-pound can

1/2 cup Cherry Kijafa

1/4 cup flour

8 to 10-pound goose, ready for roasting

1/2 cup sugar

3 cups chicken broth

1/4 cup softened butter

salt, pepper

Preheat oven to 325°. Pierce goose skin with fork to permit excess fat to drain off. Sprinkle goose with salt and pepper. Roast uncovered for 3 to 3 1/2 hours. Remove goose fat several times. While goose is roasting, remove stems from fresh cherries. Place cherries in sauce pan with sugar and 1 cup water. Bring to a boil and simmer for 20 minutes. Set aside and chill. Canned cherries require neither sugar nor cooking.

Remove goose from roasting pan when finished. Again drain fat and add chicken broth. Place roasting pan over top flame. Bring to a boil. Scrape pan bottom to loosen drippings. Simmer for 5 minutes. Add Cherry Kijafa. Mix butter and flour to a smooth paste and add to pan. Continue to cook, stirring constantly until gravy is thickened. Simmer 5 minutes, strain, and add salt and pepper to taste.

Carve goose. Place pieces in one or two shallow casseroles. Drain cherries. Remove pits if fresh cherries are used, and arrange cherries over goose. Cut liver into small pieces and scatter over goose. Pour gravy over goose. Serve immediately or reheat for serving.

This recipe can also be used for roast duck.

Mrs. Michael Rogers, Middletown, Connecticut (formerly from Ord) Wild Goose à la Boyd County 5 to 8-pound goose

4 tablespoons flour

garlic salt

1/2 teaspoon rosemary

paprika

1/4teaspoon thyme

1 1/2 stalks celery, chopped

11/4 teaspoons salt

1 cup sour cream

1 carrot, chopped

1 4-ounce can of button

1 onion, chopped

mushrooms fat for browning

Season goose inside and out with garlic salt and paprika. Place on rack in shallow pan. Roast uncovered at 325° for 1 hour. Brown chopped celery, onion, and carrot in fat until soft. Stir in 2 tablespoons flour, then blend in 1 cup liquid (stock from giblets). Season with rosemary, thyme, and salt. Stir 2 tablespoons flour into sour cream to keep it from curdling during roasting. Blend into gravy. Remove goose from shallow pan and place in roaster. Pour gravy and drained mushrooms over it. Cover and continue roasting another 2 hours or until tender.

Maurine Sandy Howell, Bristow Barbecued Duck 1 teaspoon paprika

4 teaspoons lemon juice

2 tablespoons catsup

1 teaspoon salt

2 large wild ducks

1 teaspoon Worcestershire sauce

1 tablespoon melted butter

Place ducks in shallow pan in 325°oven. Combine other ingredients for use in basting. Roast 15 minutes, then baste every 15 minutes. Total cooking time is 2 to 2 1/2 hours.

Betty Walters, Pilger Mock Wild Rice and Duck 1 1/3 cups instant rice 1 1/2 cups finely chopped mushrooms

1/4 cup finely chopped onions

1 1/2 teaspoons salt

dash of pepper

1 1/3 cups broth

1/4 cup butter

1 cup finely chopped celery

1/4 cup finely chopped celery leaves

1/4 teaspoon marjoram pinch of sage of thyme 1/3 cup chopped pecans

Cook a mallard duck in the same manner you would a chicken. Remove all meat from the bone and reserve the broth. Put all ingredients except pecans, in a pan with a lid. Mix lightly and bring to a boil. Simmer for 2 minutes, then allow to set for 10 minutes with lid on. Remove lid and fluff rice mixture with a fork. Add the duck meat and pecans. Keep hot and serve at once.

/Ve found this recipe great for those ducks that were badly shot up and had to be skinned.

Mrs. Lloyd Dietrich, Marquette Wild Goose

Soak goose for several hours in salt water. Put a small onion inside and plunge it into boiling water 20 minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, 30 bits of fat pork or other cold meat, a little butter, raw grated turnip, a tablespoon of pepper vinegar, a little chopped onion, salt to taste.

A cup of stock or broth must be placed in the pan with the fowl. Butter the goose and dredge with flour. Baste often. Pin a buttered paper over the breast to prevent it becoming hard. Serve with mushroom or celery sauce or for a simpler taste, with its own gravy.

Darlene Sage, Inglewood, California Fricasseed Goose 1 6-pound goose

2 teaspoons salt

2 teaspoons ground ginger

2 stalks celery, sliced

4 tablespoons flour

1 large clove garlic

1/4 teaspoon pepper

1 onion, sliced

2 cups strained goose broth

1 tablespoon parsley

Cut goose into serving pieces. Season meat well by rubbing each piece with garlic, then a mixture of salt, pepper, and ginger. Let stand for 12 hours or overnight, covered, in the refrigerator. Put into heavy sauce pan or kettle. Cover with boiling water (about 6 cups). Add onion and celery. Cover kettle and simmer gently for several hours or until goose is tender.

Mix flour with 2 cups cooled broth, adding only a little broth at first to allow mixing into a smooth paste. Bring to boiling and cook until thickened and smooth, stirring constantly. Continue cooking for 4 or 5 minutes. Add parsley. Arrange goose on platter, pour sauce over pieces, and serve with dumplings.

Hattie Morris, Montpelier, Indiana Goose and Mushrooms

Rub cleaned goose inside and out with 1 package of dried onion soup mix, sprinkling excess over top. Drain 2 cans of mushroom stems and pieces and reserve liquid. Put mushrooms in cavity. Place goose in large pressure canner. Pour mushroom liquid in the bottom, adding enough water to cover the bottom to a level of 1 to 1 1/4 inches. Process at 10 pounds pressure for Vh hours. Reduce pressure quickly by running cold water over the canner. Remove goose and thicken . liquid. Remove mushrooms from cavity and gently stir into gravy. Serve over steamed rice or dressing made with the giblets.

Genevieve Wendland, Arapahoe Quick-Roasted Duck

Place half an orange inside the cavity of each duck. Place ducks on rack in a shallow pan and roast in pre-heated 450° to 475° oven. Baste ducks well with melted butter and either red or white wine. Or, baste with melted butter and orange juice. Roast for 20 to 30 minutes. Season with salt and pepper.

Mrs. Ruth Ita, Palmer Roast Wild Goose 1 young wild goose, 6 to 8 pounds dressed

6 slices bacon

1 tart apple

juice of 1 iemon

seasonings

melted lard or shortening

1 medium onion

Rub goose inside and out with lemon juice, salt and pepper. Place apple and onion inside and truss. Cover breast with bacon and a square of foil. Place in heavy roaster on rack or crumpled foil. Roast in slow oven (300°) for about 2 hours or more until tender. Baste with pan drippings or additional shortening. Add 1 cup boiling water to roaster if meat seems dry. Discard apple and onion when cooking is completed. An onion dressing or Stove Top dressing balls are good, too.

Grouse can be roasted in the same way. Currant jelly with a dash or horseradish makes a tasty accompaniment.

Mrs. Rudy Longe, Wakefield Roast Wild Duck 1 young duck

3 slices bacon

1 cup orange juice

2 cups peeled, sliced apple

1 sliced onion

Clean, wash, and dry duck well. Fill cavity with apples and bacon. Baste in roaster and bake about 2 hours at 350°. Baste with orange juice during baking.

Marlene Chapek, David City Wild Duck with Sauerkraut Dressing

Soak duck several hours or overnight in salt water. Stuff duck with equal proportions of mashed potatoes and sauerkraut. Rub butter over duck and roast in 350° oven for 2 1/2 hours with a strip of bacon across the breast.

Mrs. James Wilson, Federal Way, Washington Goose Stuffed with Sauerkraut 1 junior goose or 2 wild ducks

1 quart sauerkraut

2 large white onions, sliced

Place goose on rack in shallow pan. Bake at 500° for 15 minutes. Pour off grease and discard. Allow to cool enough to handle. Add onions to kraut and bring to a boil in a large sauce pan. Stuff goose with kraut mixture. Return to rack in roasting pan. Bake, uncovered, at 350° for 1 1/2 hours, until browned and tender. Serve with baked sweet potatoes.

Mrs. Elmer Paustian, Wauneta 31     34 35

Upland Game Birds

Barbecued Game

Use for doves, quail, pheasant, grouse, venison, or rabbit

2 lemons

bacon slices

salt, black pepper

2 sticks margarine

1 tablespoon Worcestershire sauce

seasoning salt

1 tablespoon A-1 sauce

1 clove garlic, chopped fine

1 cup catsup

1/2 cup cider vinegar

1/2 can beer

garlic salt

Sprinkle game with salt, pepper, seasoning salt, garlic salt, and lemon juice. Make the sauce by combining melted margarine, the peels from 2 lemons, Worcestershire sauce, A-1 sauce, garlic, catsup, vinegar, and beer. Pour sauce into shallow "pan" made of heavy-duty foil. Place seasoned game in sauce and place bacon slices over tops of each piece of game. Cook for about 30 minutes, basting often with sauce. Sauce will begin to dry up about the time the game is cooked. If necessary, add a little more beer to the liquid.

Ferd S. Bogner, Crofton Braised Game Birds

Split small birds. Cut larger ones in serving-size pieces. Sprinkle with salt, pepper, and flour. Brown well in butter or bacon fat. Cover with cream to a depth of 1 inch. Cover closely and cook over low heat or in 325° oven until tender. Thicken juices in pan with flour or cornstarch. Season to taste with salt, pepper, and sherry.

Janet Cumpston, Doniphan 36 Baked Pheasant Loaf 4 cups ground cooked pheasant

1 cup milk

1 cup chicken broth

1 1/2 teaspoons salt

1 small onion, chopped

2 eggs, beaten

2 cups soft bread crumbs

Mix ingredients together lightly with fork. Pour into greased loaf pan and bake at 375° for 1 hour. Slice and serve hot or cold.

Betty Walters, Pilger Pheasant Baked in Cream 2 pheasants cut in serving pieces

1 teaspoon paprika

1 cup sour cream

1/4 teaspoon pepper

2 tablespoons almonds

1/2 cup flour

3 tablespoons milk

1 cup shortening

1 teaspoon salt

1/4 cup chopped onion

Coat pheasants with flour seasoned with salt, pepper, and paprika. Brown on all sides in shortening in large skillet over medium heat. Place pheasant in shallow baking dish, sprinkle with onion, add cream and milk and bake in 325° oven for 1 hour. Remove cover and cook 10 minutes longer. Sprinkle with slivered almonds and serve.

Marie Newman, Lincoln Pheasant Stewed in Cream 1 pheasant, disjointed

salt and pepper

1/2 cup chopped celery

1 4-ounce can mushroom pieces

1/2 cup flour

1 pint half-and-half

1 tablespoon chopped onion

1 tablespoon flour

Dredge pheasant in flour seasoned with salt and pepper. Brown quickly in butter in deep skillet Add cream, celery, and onion. Simmer until meat is tender in slow oven (300 to 350°). Make gravy by thickening the pan liquid with flour dissolved in a little cold water. Add mushrooms and boil until thickened.

Mrs. Verlin Wendt, Wisner Pheasant with Creamy White Sauce 2 pheasants, cut up 1 teaspoon salt 1/4 cup flour 1/2 teaspoon pepper 6 tablespoons butter 3/4 cup white wine 3/4 cup light cream 3 egg yolks

Salt, pepper, and flour pheasant. Brown in butter. Add wine, cover, and place in oven until tender, about 1 hour. Remove pheasant to warm platter. Beat cream with egg yolks. Stir into pan drippings. Cook over medium heat until sauce is thickened, but do not boil. Pour sauce over pheasant and garnish with two sliced apples sauteed in 3 tablespoons butter and 1 teaspoon sugar.

Karen Meyer, Omaha Pheasant with Rice 1 pheasant, cut up flour for dredging 1/2 cup butter 3 whole allspice 2 tablespoons sherry 1 stalk celery 1 cup meat stock 1 onion 1 cup cream salt and pepper

Roll meat in flour and brown in butter. Add remaining ingredients. Bake at 350° for 1 1/2 hours or until tender. Remove pheasant, strain liquid, add more cream, milk or soup stock, and thicken gravy. Serve with rice.

Rose Nickman, Ansley Pheasant with Red Wine 1 pheasant, cut up 1 cup chicken bouillon celery 1 1/2 cups red wine fresh or canned mushrooms

Dredge pheasant pieces in melted butter, roll in flour, and brown in hot fat. Saute fresh mushrooms in fat. Arrange pheasant in baking dish, cover with mushrooms and celery, pour on red wine and bouillon, and bake at 325° for 2 1/2 to 3 hours.

Mrs. John Wood, Seward Pheasant in White Wine 2 pheasants, cut up 1 onion, diced 6 pieces rosemary salt and pepper 1 clove garlic, minced 1 4-ounce can mushrooms 1/4 tablespoon parsley 1 1/2 cups dry white wine

Brown birds in 1/4 cup fat. Do not overcook. Add remaining ingredients, cover, and cook 2 to 2 1/2 hours in heavy skillet or Dutch oven.

Mrs. Kenneth Stubbs, Elm Creek Roasted Pheasant 1 pheasant salt and pepper rice 1 cup wild rice 1 cup apricot juice

Place pheasant on aluminum foil in roaster. Rub interior of bird with salt and pepper. Cover with uncooked rice. Pour fruit juice over all. Wrap tightly with foil. Bake at 325° for 1 hour until breast is easily pierced with fork. Other fruit juices may be substituted for apricot. Makes 4 servings.

Delma A. Mares, Omaha 37   Smothered Pheasant 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrots 1/2 cup milk 1 pheasant flour, salt, pepper 1 can mushroom soup 2 tablespoons shortening 1/2 cup water

Dust pheasant pieces in flour and seasoning. Brown in shortening. Add water, onion, celery, and carrots. Reduce heat and simmer for 1 hour until tender. Remove pheasant. Add soup and milk. Return pheasant to gravy and simmer for 30 minutes more.

Mrs. Dave Evans, Sargent Roast Pheasant 1 pheasant 2 tablespoons chopped onion 1/2 teaspoon sage or more to taste 1/4 cup melted oleo bacon slices 5 slices bread, torn in pieces 1/8 teaspoon salt dash of pepper 1 egg beaten 1/4 cup chopped celery

Wash and dry skinned bird. Mix bread, celery, onion, salt, pepper, sage, oleo, and egg. Add a little hot water for a moister dressing. Stuff bird loosely with mixture and place on rack in Dutch oven. Cover bird with bacon strips, cover pan, and roast for 1 to 1 1/4 hours at 350°.

Ruth McMaster, Auburn Baked Pheasant in Foil 1 pheasant melted butter 1/2 orange 1/2 cup dry white wine

Brush outside of bird with melted butter. Sprinkle cavity and surface with salt. Sprinkle a very small amount of Spice Parisienne on surface of pheasant (optional). Stuff 1/2 orange in cavity. Place bird on heavy aluminum foil and seal tightly. Bake in shallow roasting pan in 425° preheated oven for 1 hour. Open foil and allow to brown for 15 minutes. Remove pheasant and foil; add 1/2 cup dry white wine to drippings and heat to boiling. Cut pheasant into quarters and serve with the clear wine gravy.

Mrs. Ruth L Ita, Palmer French-Fried Pheasant 1 beaten egg cooking oil 2 pheasants 1 cup flour, salt and pepper

Remove skin and bones from whole pheasant. Cube meat and dip in beaten egg, then flour. Fry in hot oil until lightly browned. Serve hot. If preferred, make ahead of time and refrigerate. When ready to use, reheat in 350° oven for 10 minutes.

Roseann Peterson, Plattsmouth Pheasant Supreme 2 pheasants 5 tablespoons olive oil or butter 1 tablespoon dried green pepper or 2 tablespoons fresh green pepper pinch of oregano 1 cup sliced mushrooms flour, salt, pepper 2 tablespoons dried minced onion 1 16-ounce can tomato sauce 1 cup water 1/2 cup consomme 1/2 cup Marsala wine

Bone pheasant breasts, cut into serving pieces; cut remainder into serving pieces. Salt, pepper, flour, and brown. Mix tomato sauce, water, onion, pepper, minced garlic, consomme, wine, and oregano. Cover pheasant with sauce. Cover and simmer 1 hour. Add mushrooms and simmer until tender. Any dark, sweet wine, such as concord grape, may be used if Marsala is not available.

Margaret Schaepler, Lincoln Pheasant Pie 2 pie crusts 1 cup diced potatoes 1 cup diced carrots salt 1 cup white sauce 1 1/2 cups diced pheasant 1 tablespoon diced onion milk

Place 1 pie crust in deep pie dish. Combine white sauce with pheasant, potatoes, carrots, and onion. Season to taste. Pour into pie shell. Top with remaining pie crust. Brush with milk and sprinkle with salt. Bake at 400° until brown.

Betty Lou Pupkes, Omaha 38 Gourmet Pheasant 2 pheasants, cut up 1/2 cup flour 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon pepper 1/8 teaspoon basil 1/4 cup shortening 1 clove garlic, crushed 1/4 cup chopped ripe olives 1/2 cup water 1/2 teaspoon Worcestershire sauce 1/2 cup white cooking wine

Combine flour, salt, paprika, pepper, and basil. Coat pheasant with seasoned flour. Heat shortening in heavy skillet. Brown pheasant on all sides. Add garlic, olives, water, and Worcestershire, Cover and simmer 45 minutes. Turn pheasant and add wine. Cover and simmer another 45 minutes. Add more water to make extra sauce.

Marcia Wallen, Lincoln Pheasant Dianna

Slice onions and 1 stalk celery and fry in oil until tender; put aside. Cube pheasant and coat with mixture of flour, salt, pepper, and monosodium glutamate. Fry pheasant in hot oil until brown, then turn and sprinkle with garlic powder, MSG, ginger, salt, and pepper. Fry until done, then add 1 cup wine (Reisling, Moselle, or Liebfraumilch). Add bay leaves, celery, onions, and pinto beans. Simmer until tender; it will make its own gravy. If you don't care for the wine flavor, add chicken bouillon in a cup of water. If you like the wine, add Vi cup water to extend the gravy. Serve on a bed of rice.

D. E. Howery, Beatrice Braised Pheasant with Cabbage 1 pheasant 1/4 pound fat salt pork 2 slices fat salt pork 1 faggot* 1 medium head cabbage 1 knockwurst or frank 1 teaspoon salt 1/8 teaspoon pepper 1 onion, studded with cloves 3 cups hot water 1 carrot, pared

Simmer salt pork piece in water to cover for a few minutes. Quarter pheasant. In Dutch oven, brown salt pork slices and set aside. Brown pheasant. Add salt, pepper, onion, faggot, simmered salt pork piece, browned salt pork, and 2 cups hot water. Simmer covered for 40 minutes. Meanwhile, separate cabbage leaves and simmer in water to cover for 5 minutes.

Drain cabbage, dip in cold water, and drain again. To pheasant add cabbage, carrot, knockwurst, and 1 cup hot

water. Cook covered for 45 to 60 minutes or until meat is tender and leg separates from body. To serve, remove cabbage, drain, and place on platter with pheasant. Remove and slice salt pork pieces. Surround pheasant with carrot, onion, knockwurst, and salt pork. Serves 4.

*2 stalks celery, 4 sprigs parsley, Vi bay leaf, sprig thyme tied together.

Mrs. Mark Westerman, Norfolk Sweet and Sour Pheasant 3 pheasant breasts 1 13 1/2-ounce can pineapple chunks and syrup 2 tablespoons soy sauce 3 tablespoons cornstarch 4 small tomatoes, cut in eighths 3 tablespoons oil 1 cup chicken broth 1/4 cup white vinegar 1/4 cup brown sugar 1 large green pepper, cut in chunks

Skin and bone pheasant breasts, cut into half-inch strips. Heat oil in skillet over high heat Cook pheasant, stirring until it turns white and is cooked through. Add syrup from pineapple, 1/2 cup broth, vinegar, soy sauce, and brown sugar. Continue heating to boiling, combine cornstarch and remaining broth, add to sauce while stirring and cook until thickened. Add pineapple, pepper, and tomato. Cook over low heat until heated through. Serve over rice or chow mein noodles. Makes 4 to 6 servings.

Mrs. Guy Bishop, Topeka, Kansas Poached Pheasant

Use only white meat. Carefully debone pheasant breast and cut into thin strips (about Vi inch wide). Melt 1 stick margarine with 1/2 cup oil in heavy skillet. Saute several pieces of pheasant at a time. Hold in warm oven. Serve with fried rice.

Mrs. Rudy Longe, Wakefieid Pheasant and Dressing Casserole 1 pheasant, cut up 1 medium onion, chopped 3 beaten eggs 1/8 teaspoon pepper 15 slices dry white bread, cubed 1/4 cup diced celery 1/4 teaspoon poultry seasoning 1/4 cup butter, margarine, or lard

Wash pheasant well and cook in enough salted water to cover well, about 1 1/2 hours for a young bird. Older birds will take longer. When cooked, remove meat, cool, save broth. Remove meat from bones in large pieces. Soak cubed bread in 4 cups broth the pheasant was cooked in. Add onion, celery, eggs, poultry seasoning, and pepper. Add butter and mix thoroughly. Place meat in greased baking casserole. Do not crowd. Spoon dressing over meat. Bake at 350° for 45 to 60 minutes. Cut in squares and serve while warm.

Mrs. Alice Ptacek, Bruno 39   Pheasant Under Glass parsley, oregano, hyssop, savory, tarragon, generous pinch or several sprigs

1 can creamed soup

1/4 pound fresh mushrooms

1 chopped sweet pepper

1 clove garlic, diced

1 pheasant

salt

1 sage leaf or small pinch

4 or 5 small potatoes

1 or 2 quartered sweet potatoes or cubes of peeled winter squash

1 diced onion

2 chopped green onions

several bacon strips

Place bird in covered casserole. Cut up vegetables and arrange around pheasant. Add mushrooms, onions, sweet pepper and garlic. Pour soup over top, spreading to cover all. Sprinkle with herbs. Lay bacon strips over top, especially pheasant. Cover and roast at 350° until tender.

This recipe can also be used for rabbit. Just simmer rabbit for about 45 minutes with a little onion and pepper first. This broth can be used in place of cream soup if you add a little flour. For an excellent sauce to serve with it, try this:

Wojapi 1 pound cranberries 4 tablespoons cornstarch 1 can plums sugar to taste

Cook down just like cranberry sauce. Use as a sauce or serve like jelly.

Nancy James, Lincoln Breast of Pheasant Fillet

Remove bone from pheasant breast at natural division. Meat will come away in lengthwise sections, leaving four nice pieces. Flatten with steak mallet and cut into smaller pieces if desired. Dredge in flour, salt, pepper, and Va teaspoon parsley flakes. Fry in oil or shortening at moderate heat until golden brown and tender. Make gravy from drippings for a dinner serving, or use in a hot sandwich. Boil the rest of the pheasant until tender. Remove meat from bones and use for creamed pheasant or in a salad.

Mrs. Lucille F. Steele, Loup City Braised Quail seed 1/4 cup bacon drippings 1/2 cup milk 1/2 cup chopped onion 4 quail salt, pepper, flour 1 can cream of celery soup 1/4 teaspoon caraway

Sprinkle quail with salt, pepper, and flour. Brown on all sides in bacon drippings in heavy skillet. Add milk, soup, onion, and caraway. Cover and cook over low heat for 30 minutes or until tender. Baste frequently with pan drippings.

Betty Walters, Pilger Oven-Fried Quail

Dip quail breasts in melted butter, then roll them in crushed snack-type cracker crumbs. Do not use saltines. Arrange quail breasts on greased cookie sheet. Salt and pepper to taste. Bake in moderate oven (350°) for about 1 hour or until light brown. About halfway through, turn breasts so they brown evenly.

Mrs. Bill Berry, Elkhorn Sauted Quail Sauce 6 medium buns 3/4 cup butter 6 quail split down the back salt and pepper 2 1/2 cups Wild Game

Saute quail over high heat in Vi cup butter for 10 minutes or until golden brown. Sprinkle with salt and pepper. Split buns in half and hollow out centers. Toast in a low oven (325°) until brown. Melt Va cup butter and brush on buns. Arrange quail on buns and serve with Wild Game Sauce.

Wild Game Sauce chopped mushrooms 1/2 cup finely chopped pecans 1/8 teaspoon ground cloves 1 cup seedless white grapes 4 tablespoons butter 1/2 cup port wine 2 tablespoons finely

Put grapes in saucepan with 1 cup water. Boil, cover, reduce heat, and simmer for 5 minutes. Drain off water and add butter, wine, and cloves. Cover and simmer for another 5 minutes. Stir in mushrooms and simmer for 5 minutes more. Add pecans and serve over game immediately. Makes about 2 1/2 cups.

Gene Mahoney, Omaha Baked Quail 6 quail 6 slices bacon 1/2 teaspoon salt 1/4 teaspoon pepper

Salt and pepper quail, wrap in bacon, then wrap in foil Place in baking pan in 400° oven for 3 1/2 hours.

Mrs. John Wood, Seward 40 41   42 Smothered Birds 12 quail or doves salt, pepper 4 tablespoons Worcestershire sauce 1/2 pound butter 4 tablespoons flour juice of 4 lemons

Brown birds quickly in butter in deep-fat fryer. Sprinkle each bird generously with salt and pepper. Add enough water to cover birds. Reduce heat and simmer for 1 hour. Remove birds, thicken gravy with flour. Add lemon juice, Worcestershire sauce, salt and pepper. Simmer birds at least 1 hour in the gravy.

Mrs. Elmer Paustian, Wauneta Mexican Baked Quail 1/4 teaspoon grated nutmeg 1 4-ounce can mushroom stems and pieces salt and pepper 2 quail, cut up 1 cup cream 2 tablespoons olive oil guava jelly

Soak 2 disjointed quail overnight in cream, salt and pepper. Dry and brown evenly in olive oil. Sprinkle with nutmeg. Place in casserole with mushrooms and some of the mushroom juice. Bake 2 hours in moderate (350°) oven. Serve hot with rice and guava jelly.

Dave Oates, Seward Chaffing Dish Birds—Quail

Skin quail and leave whole. Melt 1 cup butter in dish. Place 10 to 12 quail, breast down, in dish and sprinkle with salt and pepper. Pour over birds a sauce made of 1 can drained mushrooms, 1 scant cup port wine, 1 scant cup sherry wine, juice of 2 lemons, a dash of red pepper, 2 bay leaves, and 1/2 cup Worcestershire sauce. Cook birds slowly in the sauce until tender, about 45 minutes. About 10 minutes before serving, thicken with 1 cup cream and 1 tablespoon flour. Serve on toast.

Bunn Protina, Anna Maria, Florida Baked Wild Rice with Quail or Dove 8 to 10 quail or dove breasts 1/2 cup chopped green pepper 1/2 cup chopped celery 2/3 cup wild rice 1 can mushrooms with juice 2 cups chicken broth or bouillon

Skin and slice breasts. Prepare broth or bouillon. Place raw rice in covered baking dish with all ingredients, layering breasts on top. Salt and pepper to taste. Bake in moderate oven (350°) for about VA hours. Serve with soy sauce, if desired.

Susan Kreifel, Lincoln To Broil Partridges

Place quail in salt and water for 1 to 2 hours before broiling. Wipe dry and rub all over with fresh butter, pepper and salt. First, broil on the split or under side on a grill over bright clear coals, turning until upper side is a fine, light brown. Birds must be cooked mainly from the under side. When done, rub well again with butter. If not ready to serve immediately, put birds in a large shallow metal bucket, cover, and place over a pot or kettle of boiling water to keep hot without drying out. This will give the cook a chance to take care of last minute touches to a meal. When served, sift browned, powdered crackers over birds.

Darlene Sage, Ingiewood, California Fried Doves Doves Seasoning salt Flour Salt, pepper Garlic salt Chopped onion

Season birds. Let set about 30 minutes to allow seasoning to penetrate. Shake birds in flour in paper sack. Place doves in about 'A-inch shortening in a heavy frying pan. Drop chopped onions into shortening. Cook for about 30 minutes (15 minutes on each side). Cover birds during most of cooking time to allow them to steam. Remove cover the last few minutes and brown well on each side.

Ferd S. Bogner, Crofton Dove Pot Pie 6 doves, halved juice of one lemon 4 tablespoons butter 2 cups sherry flour 1 can mushrooms, 1 teaspoon salt drained 1/2 teaspoon white 4 hard-boiled eggs, sliced pepper parsley

Melt butter, add birds and cook until light brown; then pack them in a 4-quart glass baking dish or any stewing pot that can be tightly covered. Cover with cold water and slowly bring to boiling point. Simmer gently 5 to 6 hours or until done. Remove from pot. Thicken the gravy with a little flour until the consistency of thin stew, when cold; it will gel thicker. Add salt, pepper and lemon juice to taste; when cool, add sherry. Place birds in a baking dish, scattering in mushrooms and egg slices; add chopped parsley. Cover with gravy, then with pastry (below). 43   Bake in 350° over 1 hour. Can be served hot or cold.

Pastry 1/2 cup lard 1 1/2 cups milk 2 teaspoons baking powder 3 cups flour 1 teaspoon salt

Sift the baking powder, flour, and salt together. Rub in lard with the tips of the fingers; mix in milk with a knife or spoon. Roll out and cover dish; brush with milk.

Gene Mahoney, Omaha Doves with Wine Sauce

Dredge 12 to 15 dove breasts in flour and brown slowly in margarine. Remove from pan. Thicken drippings with flour. Add 1 can chicken bouillon and 1/4 to 1/2 cup white wine or sherry. Season with salt and pepper. Serve with large egg noodles. Arrange doves on noodles, pouring wine sauce over all.

Anita Kitt, Parks Dove Breasts Deluxe 3 tablespoons flour 1/2 can milk 3 tablespoons minced onion 8 dove breasts 1 can cream of mushroom soup 3 tablespoons soy sauce

Dredge dove breasts in the flour and brown in hot fat. Remove from skillet. Place in small master or slow cooker. Combine mushroom soup, milk, soy sauce, and onion. Heat in saucepan until boiling and thoroughly blended. Pour over breasts and cook 1 to 1 1/2 hours. Serve on hot platter.

Mrs. Nettiemay Welton, VVray, Colorado Doves Italienne 4 doves garlic salt, pepper, flour 1/4 cup olive oil or salad oil 1 can tomato sauce 3 tablespoons chopped parsley 1/4 cup beer 4 onions, sliced oregano

Sprinkle doves inside and out with salt, pepper and flour. Heat oil in skillet; add doves and brown on all sides. Add tomato sauce, beer, onions and oregano. Bring to boil. Cover and cook over low heat 30 to 45 minutes or until tender. Just before serving, stir in parsley.

Crock Pot Doves 15 to 30 dove breasts 1 hot banana pepper Accent garlic salt cornstarch 1/2 cup dehydrated minced onion 1 small package Uncle Ben's long grain and wild rice meat tenderizer

Sprinkle Accent, garlic salt, and meat tenderizer on dove breasts. Flour and brown lightly in skillet. Transfer doves to crock pot, add minced onion and banana pepper (remove seeds and cut in long thin strips). Cover doves with water and let simmer until tender (5 to 7 hours at low setting). Remove doves when tender. Add cornstarch to remaining liquid until it reaches a thick gravy consistency. Combine rice (prepared as directed on box) and gravy. Serve with favorite green salad and hot buttered rolls.

Vail la Petrovick, St. Joseph, Missouri Good Old-Fashioned Dove Soup

Place cleaned doves in heavy sauce pan. Cover with water and simmer until meat comes from bone. Remove skin and bones. Return meat to the broth. Add salt, onion powder, basil to taste. Cook noodles as directed on package. Add to broth and simmer 10 minutes. Serve with crackers or croutons. Rice may be substituted for noodles.

Mrs. Fred Leuenberger, Tecumseh Dove or Duck Stroganoff 12 to 18 dove or small duck breasts 2 tablespoons butter 1 4-ounce can. drained mushrooms 1/2 teaspoon rosemary 1 cup sour cream cooked wild rice 1 medium onion, chopped 1 can cream of celery soup 1/2 teaspoon oregano 1 teaspoon Kitchen Bouquet sauce salt, pepper

Arrange meat in a large baking dish. Saute onion in butter. Add remaining ingredients, except sour crearri and wild rice. Pour mixture over meat. Cover dish lightly with foil. Bake at 325° for 1 hour, turning occasionally. Add sour cream, stir in sauce. Bake uncovered an additional 20 minutes. To serve, spoon over wild rice.

Brenda Harris, Kimball Smothered Grouse 1/4 cup chopped celery 1/4 cup chopped carrot 1/4 cup chopped onion 4 tablespoons butter 4 grouse 1 tablespoon salt 1/2 cup flour 1/2 cup boiling water

Skin, wash, and quarter grouse. Mix flour and salt in paper bag. Shake grouse pieces with flour until coated. Melt 2 tablespoons butter in skillet. Saute celery, carrot, and onion until tender. Place in shallow baking pan. Add 2 more tablespoons butter to skillet and melt. Brown floured grouse. Remove meat to baking pan, add water, and cover. Bake in pre-heated oven at 350° for 1 hour.

Mrs. Ervin Stall, Gibbon Fried Prairie Chicken

Dress and plunge into cold water. Drain but do not wipe. Sprinkle with salt and pepper and coat thickly with flour, allowing as much flour as possible to adhere to the bird. Cook slowly in hot fat, which is part butter, until tender and brown. Garnish with parsley and accompany with a milk gravy made after removing chicken from the pan.

Mrs. Fred Arnholt, Thedford Grouse a la Caraway 1 grouse 1 tablespoon fresh lard 1/4 teaspoon pepper 1 small onion, chopped 1 tablespoon butter 1 1/4 teaspoon salt 1 teaspoon caraway seed 1 cup water

Clean and use like chicken. Cut into serving pieces and place in heavy frying pan with butter and lard. Add other ingredients. Cover and simmer slowly over medium heat, turning while browning, adding a little water from time to time as it cooks. When nicely browned and tender, add enough flour to the drippings to make gravy, adding milk and more seasoning to make gravy the way you like it. Good with mashed potatoes, dumplings, or fried apples.

Theresa Schmalenbach, Omaha Grouse in Sour Cream

Cut 2 plump grouse into serving pieces, and dredge in flour. Melt 1/4 cup butter in a large skillet, and saute grouse over moderate heat until golden on all sides. Sprinkle with salt and pepper. Lower heat and continue to cook until grouse is tender. Remove to serving platter and keep hot.

To the juices in the pan, add 2 tablespoons flour and gradually stir in 2 cups warm, but not boiled, sour cream. Cook, stirring to blend all the rich brown bits with the cream, until the sauce is very hot and slightly thickened. Pour sauce over grouse. Serve with wild rice and mushrooms.

Elaine Sprague, O'Neill Sweet and Sour Grouse 1 grouse breast, filleted 1/4 cup water 1 teaspoon ground ginger 1 3/4 cup salad or vegetable oil 1/2 teaspoon soy sauce 1 medium green pepper, cleaned and diced 2 tablespoons cornstarch 1/3 cup brown sugar 1 egg 1/3 cup flour 1/2 teaspoon salt 1 medium can chunk pineapple 1/3 cup vinegar 1 large tomato, cut into about 16 wedges 1/4 cup water

Prepare grouse and pat dry with paper towel. Combine egg, 1/4 cup water, flour, ginger, and salt in shallow pan. Add grouse fillets, turn to coat, and let stand in egg batter for Vi hour. Then, heat cooking oil in skillet and brown grouse on both sides. Drain on paper towel. Place cooked grouse in casserole. Drain juice from pineapple into two-cup measure and add enough water to make 1 cup liquid; add vinegar, brown sugar, and soy sauce; mix well and reserve. In sauce pan, heat remaining vegetable oil; add pineapple chunks and green pepper, and saute lightly for 1 minute. Stir in reserved pineapple juice mixture; bring to boiling; cook 1 minute, and add tomato wedges. Combine cornstarch and 1/4 cup water and stir into fruit and vegetables. Cook until thickened. Pour over grouse and bake for 30 minutes. Serve with fluffy hot rice.

Elizabeth McKee, North Platte Larded Grouse

Lay thin slices of bacon on each bird until it is completely covered. Wrap with twine to keep bacon in place. Put in roasting pan and pour enough water with the birds to provide basting liquid. Cook at 400° for 20 to 25 minutes. When done, remove strips of bacon, brush birds with melted butter, dredge with flour, and replace in oven until birds turn rich brown. Thicken liquid in pan, season, and add 1/2 cup port or sherry wine to make gravy. Arrange birds on platter, garnish with green pepper rings and the strips of bacon used to cover the birds while roasting.

Bernie Houser, Iowa City, Iowa Oyster-Stuffed Grouse 1 grouse salt, pepper 1/2 pint raw oysters 1 cup breadcrumbs 1/4cup chopped celery 4 strips bacon

Brown breadcrumbs in butter, season with salt and pepper; add celery and oysters. Stuff bird with mixture. Fasten bacon strips across the breast and roast covered fo 45 minutes in 425° oven, basting occasionally.

Phyllis Baxter, Lincoln 45   46 47

 

Turkey

Grouse Soup

Use all the bony pieces of the grouse. Soak in water and drain several times until water comes off clear. Put on to boil. When it reaches the boiling point, drain and put on fresh water. Simmer until tender. Add vegetables, such as peas, celery, onion, potatoes, and carrots. Season to taste. Drop dumplings on top 30 minutes before serving.

Russian Dumplings

Beat together 1 egg, 1/4 cup water, salt to taste. Add enough flour to make a stiff but not hard dough. Dip a teaspoon into the broth, then cut off a teaspoon of dumpling dough at a time and drop on top of soup mixture. Cover and steam for about 30 minutes.

Mrs. Herbert Stolley, Walton Grouse en Casserole 1 beef bouillon cube 1/2 pound small mushrooms 1 15-ounce can small whole carrots 1/2 cup dry white wine salt and pepper 4 pounds grouse, dressed 4 medium potatoes 3 tablespoons butter 2 tablespoons oil 1/2 pound small white onions 1/4 cup bourbon

Preheat oven at 375°. Peel potatoes and cut lengthwise into 4 sections each. Melt butter and oil in flameproof casserole, over direct heat. Add potatoes and onions. Saute until golden. Remove vegetables and set aside. Brown grouse on all sides in casserole. Sprinkle with salt and pepper. Add wine and bourbon and ignite. When flames subside, add bouillon cube and blend well. Add mushrooms, onions, and potatoes. Cover and place in 375° oven. Bake 1 hour, basting occasionally with juices in casserole. Drain carrots, add to casserole, and bake uncovered until grouse are browned.

joyce Schwartze, Omaha Grouse and Kraut 2 grouse, cleaned 1 can sauerkraut bacon drippings or butter caraway seed brown sugar

Cut grouse into serving pieces. Brown well in hot bacon fat or butter. Remove meat, spread half of sauerkraut over bottom of skillet. Lay meat over kraut, and cover with remaining sauerkraut. Cover skillet and simmer until meat is tender, about 2 hours, adding a little water as needed to keep bottom layer from scorching. To spice up the kraut a bit, add some caraway seed and brown sugar before layering with meat.

E. V. Huff, Lincoln Dutch-Oven Grouse

Clean grouse thoroughly and soak in cold water. Cut in serving pieces, wipe dry, and season with salt, pepper, and paprika. Dredge in flour and brown in 1/4 pound butter or margarine. Place in Dutch oven or other tightly covered pan. Add 1 cup soup stock or consomme, the juice of 1 lemon, 1 finely diced onion, 4 diced carrots, several sprigs parsley, 2 cloves, 3 bay leaves, and 4 whole but slightly crushed peppercorns. Cover and cook until tender. About 30 minutes before done, add 1/2 cup claret or burgundy wine. If necessary, add a little water from time to time to keep grouse from burning, but do not smother or cover entire bird with the liquid.

Mrs. Lloyd Mannschreck, Cook 48 Blanquette of Turkey 1 quart cooked turkey, cubed 3 tablespoons butter 1 teaspoon lemon juice 4 egg yolks 1 large cup stock 1 heaping tablespoon flour 1 cup milk or cream salt, pepper

Melt butter in sauce pap, adding flour when hot. Stir until smooth but not brown. Add the stock and cook 2 minutes, then add the seasoning and milk. As soon as it boils, add the turkey. Cook for 10 minutes. Beat the egg yolks with 4 tablespoons milk. Stir all ingredients together and continue cooking for 1 minute more. This can be served in a rice or potato border.

Emma Aguinaldo, Lebanon Wild Turkey or Pheasant Divan 3 to 4 cups cooked 1 large bunch fresh broccoli 2 cans cream of chicken soup cup mayonnaise 1 teaspoon lemon juice 1/2 cup bread crumbs turkey or pheasant breasts 1/2 teaspoon curry 1 tablespoon butter 1/2 cup shredded sharp cheese

Wash and cook broccoli in lightly salted water until crisply tender. Drain well and arrange in an 11 by 7 greased pan. Lay cooked turkey or pheasant over broccoli. Combine remaining ingredients, except butter and crumbs, and pour over the turkey. Mix crumbs with butter and sprinkle on top. Bake at 350° until all bubbly, about 30 to 40 minutes.

Elaine Anderson, Waterloo Wild Turkey Chop Suey IS 1 cup chopped celery 2 pork chops water 1 No. 2 can bean sprouts 2 tablespoons cornstarch 1 cup chopped onion leftover turkey soy sauce 1 4-ounce can mushrooms No. 2 1/2 can Chinese noodles

Simmer leftover turkey in water in a large covered saucePan until meat falls off the bone. Remove bones and drain meat, reserving broth. Saute celery and onion until sott but not browned. Fry pork chops and cut into bites'ze pieces. To broth, add enough soy sauce for a deep brown color. Add cornstarch diluted with water and cook until thickened. Add turkey, pork, onion, celery, bean sprouts, and mushrooms. Heat and serve over crisp Chinese noodles.

Marie Melham, Sargent Wild Turkey with Apple Cider Marinade

Rub turkey cavity with cooking oil, Lawry's Seasoning Salt, pepper, and sage. Prepare stuffing with 3 cups dry bread cubes, 2 choppedonions, 4 stalks chopped celery, Va cup cooking oil, 1 teaspoon sage, 1 teaspoon Lawry's Seasoning Salt and pepper to taste. Fill cavity and close with skewers.

Make a marinade of 2 cups apple cider, 1 cup cooking oil, 1 teaspoon Lawry's Seasoning Salt, 1 tablespoon Worcestershire sauce, ahd pepper to taste.

Secure turkey to rotissrerie spit. Baste with marinade, and place several strips of bacon on the breast (hold in place with small skewers). Start rotisserie and baste turkey every 15 minutes. If the bacon gets too brown, replace with fresh strips. Turkey should be tender and ready to eat in 5 or 6 hours.

The marinade keeps the turkey moist, as does the stuffing in the cavity. When turkey is done, take the stuffing out of the cavity and place it under the broiler for a few minutes if you prefer it brown and crusty.

Harry C. Rogers, Auburn Roast Wild Turkey in a sack

Grease a brown paper bag inside with melted shortening. Brush turkey with melted shortening, salt and pepper. Make a dressing, adding oysters or mushrooms, and stuff bird. Fit turkey into the greased bag, twist end, and tie with string. Place in pan and bake in a moderate oven (325°) for 24 i minutes per pound. When done, remove from oven bu t do not open sack for at least 20 minutes. This allows tl.ie turkey to absorb the steam for moister meat.

Mrs. Elmer Lsxidon, Fairfield, Iowa 49

Small Mammals

Rabbit in Burgundy 2 rabbits, cut up 1/2 pound fresh mushrooms 1 cup chicken bouillon 4 tablespoons bufter 1 teaspoon meat essence 2 tablespoons marsala wine 6 slices bacon 1 8 small white onions 1 cup red wine 3 tablespoons flour parsley, thyme, oregano

Clean onions and mushrooms . leave whole. Fry bacon until crisp. Reserve bacon, add 1 1/2 tablespoons butter to bacon grease. Brown rabbit in th is mixture and transfer to Dutch oven. After rabbit k brow ned add1 1/2 tablespoons butter to skillet and brown onior is for two minutes. Add to rabbit along with mushrooms, parsley, thyme, oregano, salt and pepper. In a small s auce pan, melt 2 tablespoons butter. Add flour gradual!'y and let brown. Add one cup bouillon and bring to a boil stirring gradually until thickened. Pour this over ra bbit along with wine and meat essence. Cover and simm er for 3 hours. Just before serving add the Marsella and re-heat. Place meat on heated platter and use gravy over v /ild rice.

Darrell Brown, Lincoln Rabbit in Wild Gravy Brine 1 cup vinegar 1 cup water 1 tablespoon salt 3 teaspoons pickling spice 3 red peppers, bay leav es whole peppercorns 1 diced onion 3 cloves 16 cup brcwn sugar

Clean rabbit, combine ingredients above and put rabbit parts into it for 2 or 3 days. Season and i\y rabbit.

Gravy 1/2 cup raisins 6 gingersnaps 1/2 cup prunes sour cream

Cook the raisins and prunes in enough water to cover. Add the 6 gingersnaps (crushed). Use 1 to 2 cups brine, depending on how much gravy is needed. Cook together and thicken with browned flour. Add sour cream, 1 to 2 cups. Serve with dumplings.

Mrs. Joseph Parolek, Schuyler Hasenpfeffer 3 bay leaves 1/2 sliced onion 1/2 cup vinegar 2 rabbits, cut up 1 tablespoon allspice 2 tablespoons white syrup

Cover rabbit with fresh water; add bay leaf, allspice and onion and boil for 1 to 1 1/ hours, or until tender. Then add white syrup and vinegar. Make gravy using 2 tablespoons vegetable shortening, 1 tablespoon flour and fry until brown. Add gravy makings to rabbit mixture, simmer. Serve with dumplings.

Susan Kreifel, Lincoln Hasenpfeffer 1 teaspoon whole cloves 2 teaspoons sugar 6 bay leaves 1 cup sliced onions 6 tablespoons flour 1 dressed rabbit 1cup cider vinegar 1 1/2 cups water 2 teaspoons salt 1/4 teaspoon pepper

Wash rabbit and place in enamel, china or glass bowl. Mix vinegar, water, salt, pepper, cloves, sugar, bay leaves, and onions. Pour over rabbit, cover, and let stand in refrigerator overnight or for about 12 hours. Remove rabbit from liquid and drain. Roll in flour and brown in Vs inch hot fat. Add marinade rabbit was soaked in, cover tightly, and simmer for 1 hour or until rabbit is tender. Serve with gravy remaining in pan.

Mrs. Lewis Hamner, Monroe Smothered Rabbit or Pheasant 4 pounds rabbit or pheasant 2 cans q;eam of mushroom soup flour to coat meat 1 large onion, sliced 1 soup can milk, plus 4 tablespoons salt and pepper shortening

Heat shortening in Dutch oven. Coat meat with flour, brown in Dutch oven in hot fat. Salt and pepper to taste. Add onion slices. Add milk to soup and blend. Pour over meat and simmer for 1 to 116 hours or until tender.

Mrs. Tom Gross, Roca Sweet and Sour Rabbit 1 rabbit, cut into serving pieces 2 tablespoons fat or oil Va cup vinegar 1 medium green pepper Va cup sugar flour salt and pepper 1 cup pineapple juice 1 cup pineapple chunks 11/2 tablespoons cornstarch 16 cup water

Dredge rabbit in mixture of flour, salt and pepper. Brown in fat in heavy pan over moderate heat. Add pineapple juice, vinegar and V2 teaspoonful salt. Cover; cook over low heat for 40 minutes or until meat is tender. Add pineapple and green pepper; cook for a few minutes longer. Mix cornstarch with sugar; stir in water. Add gradually to pineapple mixture. Cook slowly for 5 minutes.

Delma A. Mares, Omaha 50 51     Hippity Hop Rabbit

The rabbit meat should be placed in a deep bowl and covered with beer. Add one large onion, salt and pepper to taste. Also add a few cloves and bay leaves. Cover and place in refrigerator. Let meat soak in solution for 48 hours turning several times—then remove the meat and drain it. Brown pieces in butter, oleo, or bacon grease. Gradually add some of the liquid in which the meat was soaked. Cover and let simmer until meat is tender, 30 to 45 minutes. Just before serving, stir 1 cup sour cream into sauce.

Hattie Morris, Montpelier, Indiana Bush Rabbit Stew

V/i teaspoons salt 1 teaspoon allspice 1 medium onion Vi teaspoon black pepper 1 teaspoon pickling spice, mixed

Freeze two well-dressed and cleaned rabbits to age. Cut into serving pieces and put into stewing kettle with cold water to cover. Add the above seasonings, and simmer slowly until meat is tender, about Vh hours. Take meat carefully from broth and set aside. Strain liquid in which the rabbit was cooked and save. Into another skillet add 2 to 3 tablespoons butter and brown lightly, adding 1 tablespoon of flour for each cup of liquid. Add strained liquid to make gravy, adding 1 teaspoon vinegar and Vi cup of sour cream. Mix well, add meat, and reheat. A little cayenne or tabasco can be added.

Theresa Schmalenbach, Omaha Sportsman9s Rabbit Delight 1 teaspoon salt 1 large onion 1 stalk celery 2 apples, sliced flour, butter or oil 1 rabbit, cut up 1 teaspoon pepper 2 bay leaves Vi cup molasses equal parts of vinegar and water

Place rabbit in marinade made by combining next 8 ingredients. Let stand overnight. Cook for 2 hours. Remove rabbit from liquid. Sprinkle with flour, brown in butter, turning from side to side. Add about 2 cups of the marinade. Simmer until tender. Brown flour, add to remaining liquid until at desired consistency. Pour over rabbit on platter. Yields 4 to 6 sewings.

Mrs. Elmer Paustian, Wauneta 54 NEBRASKAIand °CTOBER 1978 55   Italian Rabbit

Place 4 tablespoons white bread crumbs in soup plate, 4 tablespoons grated cheese (Parmesan) in another, and one beaten egg, salt, and pepper in another. Roll rabbit pieces in cheese, crumbs, then egg, then again in cheese and crumbs. Fry in butter over medium heat for 45

O. M. Jacobsen, Minnetonka, Minnesota Rabbit with Cream Sauce 1 young rabbit 1 bay leaf diced bacon salt 2 sliced onions several peppercorns 3 tablespoons vinegar

Stew the meat until tender in the above, then take meat out and strain the sauce. Blend 2 tablespoons butter with Vh teaspoons flour. Add the sauce, 1 cup sour cream, and the liquid from the rabbit. Add water and simmer.

Theresa Urana, Lin wood Cesela Vomacka (Rabbit with Sour Cream)

Soak prepared rabbit in salt water. Rinse and cut in serving pieces. Cook with sliced onion and water in amount desired. Make spice bag with bay leaf and allspice as desired. When tender, remove spices and thicken with flour and water as for a thick gravy. Remove from heat and fold in at least a half cup sour cream. Serve with Knedlicky (Baking Powder Dumplings). See page 00.

Thelma A. Winkler, Omaha Rabbit en Casserole 8 slices bacon 2 medium sized potatoes 2 cups hot water Va teaspoon pepper 1 rabbit cut in serving pieces 2 small onions 1 teaspoon salt

Fry bacon until light brown. Remove from fat and use the bacon fat to brown the rabbit which has been dipped in flour and seasoned. Arrange in a casserole or baking dish the pieces of rabbit, the strips of bacon and sliced onions and potatoes. Dredge lightly with flour and pour hot water over all. Cover and cook slowly until done.

Mrs. Irvin Anderson, Stromsburg Rabbit Pie Vh tablespoons flour salt and pepper 1 rabbit Vi cup rabbit broth potato filling

Wipe dressed rabbit with a damp cloth. Barely cover with water to which Vi teaspoon salt has been added, and cook covered until tender, Vh to 2 hours. Separate meat from bones and cut into small pieces. Butter casserole and put layer of potato filling in the bottom, then a layer of meat. Add 1 tablespoon of sauce (made by combining the flour, seasoning, and broth and boiling until the sauce is thickened and smooth). Repeat layers until dish is filled. Bake at 350° 25 minutes or until browned. minutes in Va pound butter. Then add Vh cups tomato

Potato Filling juice and simmer for 1 hour over very low heat. 2 cups hot mashed potatoes 4 cups cubed, dry bread pepper V2 cup celery 1 tablespoon parsley (optional) 1 egg, well beaten 1 teaspoon salt Vi teaspoon poultry seasoning 1 onion, minced 2 tablespoons butter or oleo, melted

Mix together the potatoes and egg. Soak bread in cold water and squeeze dry. Fluff bread and mix gently with the potato mixture. Blend in remaining ingredients and mix well. Use for stuffing any wild game.

Hattie Morris, Montpelier, Indiana Roman Pie

Boil a rabbit; cut all the meat as thin as possible. Boil two ounces of macaroni very tender, two ounces of parmesan or common cheese (grated), a little onion, chopped fine, salt and pepper to taste, and half a pint of cream (not required). Line a mold with pastry dough, and sprinkle with vermicelli. Bake an hour and serve it either with or without brown sauce. Cold chicken or cold game may be used for this pie instead of rabbit.

Mrs. James Wilson, Federal Way, Washington Rabbit in Sauerkraut and Champagne 1 young rabbit, cut up 2 tablespoons chopped shallots 1 bottle champagne 4 tablespoons butter salt and pepper to taste 2 cloves garlic slivered 1 quart sauerkraut 2 tablespoons olive oil

Melt butter in fry pan, heat oil. Salt and pepper rabbit pieces well. Saute the garlic and chopped shallots until they are soft. Add the rabbit pieces and saute them 15 minutes, turning often. Place rabbit in a casserole or a pot 56 with a tight lid. Saute the sauerkraut in the fry pan with the garlic and shallots for 5 minutes then spoon it over rabbit pieces in casserole, and pour over 1 pint of champagne. Tightly cover the casserole and simmer in 350° oven for one hour, or until rabbit pieces are tender.

Mrs. Joseph M. Parolek, Schuyler Smothered Cottontail Rabbit

Cut dressed rabbit in suitable pieces for serving Brown nicely on both sides using a mixture of butter and fresh bacon drippings. Place in casserole. Cover the meat with a thick layer of thinly sliced onions, sprinkle with salt and white pepper. Add 1 cup of thick fresh sour cream. Cover and place in slow oven (325°) and bake 1 to Vh hours or until tender. Remove to platter, allowing sauce to cover each serving, and arrange small pan-browned potatoes around the meat.

Mrs. Fred Arnholt, Thedford Rabbit Supreme 3 tablespoons flour 1 teaspoon salt Va cup fat or salad oil Vi cup milk 1 minced clove of garlic 1 tablespoon flour 2 rabbits, cut up bash of pepper 1 cup sour cream 1 cup sliced onions 1 teaspoon salt 2 tablespoons cold water

start heating oven to 350°. Roll rabbit pieces in 3 tablespoons of flour combined with 1 teaspoon salt, and pepPer. Brown in hot fat in Dutch oven; add sour cream Nik, onions, garlic, and salt. Bake, covered, Vh hours or until tender. Arrange on heated platter. Blend 1 tablespoon flour with cold water; stir into sauce; cook until thickened. Pour over rabbit.

Mrs. Mark Westerman, Norfolk Rarbecued Wild Rabbit 1 1 2 large onion, minced clove garlic, minced green peppers, minced 3 can tomato juice 1 cup water cup vinegar 1 2 Vi cup catsup Vi cup Worcestershire sauce Va cup butter 1 teaspoon salt Vi teaspoon cayenne or red pepper °r 3 rabbits, cut up

Combine all ingredients except rabbits; boil for 5 to 10 m'nutes. Place rabbit pieces in pan in single layer Pour sauce over rabbit, covering completely. Bake at 250 tor J hours or until tender, turning occasionally.

Mrs. George Rempe, Lawrence Rabbit 1 rabbit, cut up cup meat stock ^a|t and pepper to taste 1 clove garlic 3 bay leaves 4 tablespoons butter 1 onion, chopped 1 cup mushrooms little dry thyme

Dredge rabbit with flour and brown in butter. To this add the rest of the ingredients. Bake at 350° until tender. You can add 1 can mushroom soup with 1 cup water to make a gravy. Add with all other ingredients before baking.

Rose Nickman, Ansley Baked Rabbit or Squirrel 1 can cream of chicken soup flour salt and pepper

Cut meat in pieces and turn in flour, salt, and pepper. Brown in pan on top of stove. Then put in a baking pan. Pour over, 1 can of soup mixed with Vi can of water. Bake 1 hour until done.

Mrs. Lillie Reen, Crofton Smothered Rabbit or Squirrel

Disjoint and place into heavy skillet. Add about Vi cup lard; Vi cup water; 1 large onion, sliced; 2 or 3 cloves garlic, sliced; salt and pepper to taste; Va teaspoon caraway seed, optional. Cover and simmer slowly until done.

Mrs. George Mika, Lincoln Young Jack Rabbit Sausage

Carefully cut meat from bones and grind heart and meat finely. Add salt pork or fresh bacon, onion, salt, pepper, and Vi teaspoon ground allspice. Stir well and form into 21/2-inch round balls, 1-inch thick, and roll with hands into flour to make sausages. Flatten to 1 inch and place in a hot skillet, 8 to 10 at a time. Cover with a lid and slowly brown on each side at medium heat. When brown, add 1 teaspoon water and cook slowly until done, about 1 hour. Make brown gravy with milk and drippings.

Theresa Schmalenbach, Omaha Hunter's Stew

One rabbit and one squirrel, cleaned and cut into serving pieces and soaked in strong salt water for at least one hour. Then rinse well. Place in kettle with spoonful of salt 57   and bring to a hard boil. Pour water off, rinse in clear, cold water. Replace in kettle, bring to boil, then simmer until meat almost falls off bones. Remove from liquid, strain liquid through cheese cioth, return to stove.

Peel and pare potatoes, carrots, celery, turnips, parsnips, onion, green peppers, and use small can of tomatoes, corn, or mixed vegetables. While vegetables are cooking in broth, remove all the meat from the bones making sure that there isn't any shot, bones, or hair in the meat and return to the broth and vegetables. Season with salt, garlic, marjorum, sweet basil, and terragon. Cook over low heat until vegetables are well done.

Max M. Courtney, Bennet Smothered Squirrel

Brown 1 cup sliced onion in hot fat. Roll pieces of cut-up squirrel in flour. Brown meat and put in casserole, salt and pepper.

Make gravy: First adding flour, then water and stirring until slightly thickened. Add 1 tablespoon Worcestershire sauce to gravy and pour over meat. Add a can or more of mushrooms and one bay leaf. Bake at 300° to 350° for 1 Vi to 2 hours.

A family favorite at our house!

Mrs. Dan )udge, Atkinson Fried Squirrel

Soak squirrel in cold salt water for 3 hours or overnight in refrigerator. Parboil squirrel for 15 to 20 minutes. Skim as you boil it. Take out of water and cool thoroughly. Then dip each piece in milk and roll in flour. Fry in butter or oleo until brown.

Natala Wertz, Lincoln Fried Squirrel

Dip the cut pieces in a mixture that is Vi corn meal and % flour, then fry in a frying pan until golden brown on all sides. Make sure that there is a lid on the pan at all times. When squirrel is golden, drain the oil from the pan, turn the burner down to simmer, and cook for one hour. Should be very tender and moist!

Mrs. Paul Buchlis, Alexandria Squirrel Casserole

Place one or two young squirrels, clean and cut in pieces, in large pan and add salt and enough water to cover well. Bring to a hard boil. Pour liquid off, rinse in cold water. In casserole or flat pan that has been buttered, slice potatoes, season with salt and pepper to taste. Place squirrel on top, put enough milk and pats of butter to cover potatoes well. Season with garlic, onion bits, thyme, oregano, and caraway seeds to taste. Cook at 325° for 1 hour or until meat is tender. Remove lid to brown.

Max M. Courtney, Bennet Roast Beaver 3 pounds onions, sliced Vi cup salt 1 10-pound beaver 1 pint plum jelly 1 teaspoon pepper

Remove all fat from beaver. Cut into Impound pieces. Wash and pack in alternate layers with onions in a large granite or plastic pan. Cover with ice cubes; let stand overnight. Drain and wash several times. Place beaver in layers with plum jelly, salt, and pepper in roaster. Bake at 375 for about 3 hours.

Mrs. Elmer Paustian, Wauneta Barbecued Beaver 3 tablespoons bacon drippings 2 tablespoons water Vi cup catsup 3 teaspoons salt Vs teaspoon garlic powder 2 teaspoons chili powder Va 4 cup vinegar 1 large onion, chopped fine 1 teaspoon paprika

Roast beaver until meat comes off bones and shred it into small pieces. Mix the above barbecue sauce as to the amount you need for your meat (this should cover about 21/2 pounds of meat). Let your meat simmer in this for a short time. Serve hot on buns.

Mrs. Milton Janda, Wilber Beaver or Raccoon Roasted with Vegetables

Disjoint and trim lard off raccoon. Put into roaster. Salt and pepper to taste-2 to 5 cloves garlic, cut up, depending on amount of meat, 1 teaspoon caraway seed. Roast 58 in oven at 325°. When about 3A done add vegetables, quartered-potatoes, onion, carrots, cabbage, sweet potatoes, parsnips, turnips. You may use some of each or whatever is available. Serve on large platter. Serve with baked acorn squash and salad.

Mrs. George Mika, Lincoln Barbecued Raccoon

Boil in unseasoned water until nearly tender. Place in a deep roasting pan, dress it with the following barbecue sauce and place in a fairly hot oven. Blend the following together.

y2 cup melted butter 4 drops Tabasco sauce salt and pepper to taste ^ tablespoons minced onion tablespoons brown sugar 1 cup water 2 tablespoon Worcestershire sauce 1 crushed clove of garlic Vi cup catsup

Bnng to a boil, simmer for 10 minutes and it's ready to serve.

Mrs. Albert ]. Hrdlicka, Dorchester Baked Raccoon

Raccoons should be skinned and cleaned quickly but carefully. Cut into pieces, reserving backs and legs for baking. Cook bony pieces in water with seasonings and celery until meat is tender, strain for broth. Dredge back and legs with pancake flour. Brown in plenty of hot fat in heavy skillet or Dutch oven. Season with salt and pepper. Cover with 4 or 5 onions quartered or sliced, about 4 salks of sliced celery and 5 bay leaves. Cover and bake about 2Vi hours in 325° oven. Check occasionally and add some broth. Serve with gravy made with the dnpP'ngs and broth.

Mrs. Rudy Longe, Wakefield Raccoon and Dressing

After raccoon has been soaked in salt and milk-vinegar s°lution, rinse well, place in roaster. Fill cavity with dresslng (as for poultry); season meat with salt and pepper. Roast at 300° or 350° until tender. Remove roaster cover to brown.

Lucille Fisher Steele, Loup City Roast Raccoon 1 6-pound raccoon 1 teaspoon black pepper Vi teaspoon garlic salt 1 teaspoon cinnamon 1 teaspoon cloves 1 can mushroom soup 2 pods red pepper 1 teaspoon salt, celery salt, allspice, chili powder 3 tablespoons brown sugar

Parboil raccoon with next 9 ingredients until tender. Remove from broth; place in a baking dish. Add brown sugar and soup, diluted with Vi cup water. Bake at 325° until heated through, about 30 minutes.

Mrs. Elmer Paustian, Wauneta Roast Raccoon

Take one raccoon, dressed and skinned the day before, and chilled overnight in the meat compartment of the refrigerator. Remove all of the fat. Parboil by simmering gently for 15 minutes or so in water to cover, to which 1 teaspoon of soda has been added. Pour away this cooking water. Have your favorite stuffing ready. Stuff the cavity and close well with skewers. Place on roasting pan or roast in tightly sealed aluminum foil as for roast turkey. The time depends upon the size of the animal, 325° for open roast, 450° for foil roast. Steam cooking may also be used with a few minutes in the oven at the first for browning. Care must be taken not to let the meat dry out.

Mrs. George Rempe, jr., Lawrence Roast Raccoon bay leaf 1 carrot Vi cup red wine 2 stalks celery Vi chopped onion 1 cup beer or 7 Up

Clean raccoon and be sure all fat is removed, in addition to the glands. Cut up and soak in salt water one hour. Rinse and dry. Place in kettle with two quarts water, bay leaf, celery, carrot, and onion. Cover and bring to a boil. Simmer one hour. Remove from water, dry, place on rack in large roaster or electric oven. Cook at 425° for 45 minutes. Remove grease with baster. Add Vi cup red wine and one cup beer or 7 Up. Reduce heat to 325° until done.

As a variation from this, you can baste with barbecue sauce the last half hour.

Darrell Brown, Lincoln 59   Chicken-Fried Raccoon

Cut a young raccoon into small pieces and put the meat into a pan, covering it with milk. After the meat has soaked for 45 minutes, season it to taste and roll it in flour, cornmeal, or crumbled cornflakes. Then fry the meat in hot bacon fat and serve.

Randy Joe, Alexandria Raccoon Sausage

A tasty sausage can be made from ground raccoon meat. To 4 cups of ground raccoon, add 1 cup of bread crumbs, 1 teaspoon salt, 1A teaspoon pepper, Vi teaspoon ground sage, 1 beaten egg, and 1 small chopped onion. Mix together, form patties, and fry.

Randy Joe, Alexandria Raccoon and Sweet Potatoes

The best way to cook a raccoon is to leave it whole after gutting and soak all night in salt water. Parboil, then take out and fill the chest cavity with sweet potatoes. Then bake until it is brown and tender.

Darlene Sage, Inglewood, California Raccoon

Raccoon is good only in cold, freezing weather. Skin and be very careful to remove scent glands along either side of back bone in the small of the back. Also remove scent glands under each front leg. Remove all visible fat and soak in cold water 3 hours or overnight. Parboil for one hour in fresh water. Remove, wipe dry and stuff with sage dressing to which an apple or two has been added. Roast at 350° until brown and tender. Serve with applesauce and quartered sweet potatoes.

Note: Raccoon can also be barbecued.

Mrs. Lloyd Mannschreck, Cook Raccoon or Opossum

Cut up and let stand overnight in salty water. Next morning wash and put in kettle of water and boil until tender. Arrange pieces in baking dish. Parboil 5 sweet potatoes, cut in half, and place around meat. Bake in hot oven until brown, usually about 20 minutes.

Mrs. Florean Geiger, Ulysses Opossum Casserole 1 to 2 pound 'possum (dressed weight) 2 red pepper pods flour 5 or 6 cups water salt and pepper 4 sweet potatoes, halved

Start oven and set at 350°. Carefully remove scent glands and any clinging hair. Wash very well. Put in pan, cover with water, add salt and pepper and 1 pod. Put lid on and boil until meat just starts to separate from bone. This will take about V/i hours. Drain, and discard broth. Put 'possum in baking pan, and sprinkle with flour. Put a peeled potato inside of 'possum and place the rest of them around it. Add 1 cup water. Crush other red pepper pod and place over possum and potatoes. Bake covered until potatoes are done and meat is tender. For the last Vi hour, remove the lid so it can brown. This is best when served hot.

Jeannine Stec, Long Pine Opossum and Chestnuts

Skin 'possum, remove glands and entrails, scrape clean, and scald in boiling water. Rub inside and out with salt and pepper and set in cool place. Stuff with chestnuts, applesauce and bread crumbs in equal proportions, cover with slices of sweet potato, one cup boiling water, one-half cup lemon juice. Bake in butter, baste often until tender. Serve to your best friends.

Marvin Boyens, Atkinson Opossum with Sweet Potatoes 4 cups water black pepper 4 large sweet potatoes 1 opossum salt 3 to 4 chopped onions

Combine all ingredients except potatoes in large saucepan, simmer for 30 minutes. Remove opossum to baking pan. Cook until liquid is reduced by half.

Add liquid and pared, sliced potatoes to baking pan with opossum. Bake at 350° for one hour or until opossum is tender, basting often with pan liquid.'

Hilbert Fruehwald, Sargent Fried Muskrat

Wash and cut into pieces, soak in salt water for 1 hour. Rinse and dry. Dip pieces in prepared egg batter, dust with flour and brown in greased frying pan. When brown, fry slowly 1 hour. Make milk gravy in same pan and pour over meat to serve.

Muskrat may be fixed same way as raccoon but pay special attention to remove all glands and fat. Soak and rinse as raccoon.

Mrs. Elmer Laudon, Fairfield, Iowa 60

Fish

Flaky Baked Fish 6 ^sh fillets Baked White Bass Sa't and pepper to taste 3/2 cups grated swiss or cheddar cheese 1 medium lemon paprika Vi tablespoon dry mustard 1/2 pint whipping cream, unwhipped

Grange fish in a single layer in a greased baking dish Squeeze lemon and sprinkle one side of fillets with ju ^dd salt, pepper, and paprika. Turn over and repeat Sprinkle cheese on top. Mix cream and mustard ana Pour over fillets. Sprinkle bread crumbs on top. Bake in 350° oven about 35 minutes until fish flakes easily.

Mrs. Frances Vinton, Whitman Baked White Bass 4 to 8 medium white bass fillets 2 tablespoons flour Vi teaspoon salt Vi cup very fine dry bread crumbs ice. Arran Squeeze . milk 2 cups grated cheese 2 cups grated onion black pepper

Small whole white bass may be substituted for the medium-size fillets. Wipe dry and place in foil-lined pan. Cover with cheese, onion, flour, and salt. Sprinkle black pepper over the cheese mixture. Toss lightly and spread it over the fish. Pour in just enough milk to cover bottom of the pan. This makes a sort of onion-cheese sauce. Bake 45 minutes at 350°. Increase temperature to 375° for 10 to 15 minutes.

Mrs. George Peterson, Palisade 61   62 63     Baked Fish juice 1/2 teaspoon butter flavoring cheese, corn flakes 2 pounds fish 1/2 cup French dressing salt and pepper to taste 21/2 tablespoons lemon

Put fish in a greased pan. Combine other ingredients and spoon sauce over fish. Sprinkle with grated cheese and crushed corn flakes, bread crumbs, or crackers. Bake at 350° for 20 to 30 minutes.

Mrs. Verlin Wendt, Wisner Baked Fish with Vegetable Sauce teaspoon dried 1 16-ounce can tomatoes Vi cup chicken broth or bouillon 1 clove garlic 1/2 cup chopped parsley Vi teaspoon salt 1 fish Vi cup coarsely chopped green pepper 1 cup coarsely chopped onion oregano leaves

Add onion to chicken broth, cook until tender, and remove from heat. Add green peppers, parsley, garlic, oregano, and salt. Break up tomatoes and stir into vegetables. Spoon vegetables around fish in a baking dish. Sprinkle fish with salt and pepper. Bake until fish flakes.

Glen & Pat Hansen, Farwell Fish Dinner

Use panfish or larger fish cut into pan-size pieces. Any kind of fish will do, but bass, crappie, and perch are especially good Dip fish in milk, then roll in potato flakes or beads. Place on greased cookie sheet and bake in moderate oven until brown. Serve hot with any desired vegetable. A sprinkle of salt and pepper may be added to milk for seasoning.

Weston A. Negley, North Platte 66 NEBRASKAIand FoiUBaked Fish Supreme

Sprinkle boned fish lightly with salt and pepper. Stuff cavity with any seasoned dressing, packing dressing lightly. Sew loosely with string. Lay a strip of bacon across top. Place fish on large sheet of aluminum foil on a baking pan. Cover fish with 1 can undiluted cream of shrimp soup. Fold foil so fish is well covered. Bake at 350° until done, about 15 minutes per pound. If necessary, baste with a little of the drippings mixed with a little hot water and a tablespoon of butter or margarine. When done, roll edges of foil down away from fish and garnish with thin slices of lemon, parsley, and sliced stuffed olives.

Mrs. Ruth Doud, Waterloo Baked Fish

I let a large fish. Cover with one can frozen shrimp soup, dd Vi cup sauterne wine, onion, and parsley. Bake at Fi Add '/2 cup 350° for 30 minutes.

Alvara Ramm, Columbus Baked Fish or Fillets with Tomato 2 pounds fish 1 tablespoon minced onion 1 teaspoon sugar 1 6 drops Worcestershire sauce 1 tablespoon butter 1 cup canned tomatoes y8 teaspoon pepper

Salt and pepper fillet. Arrange in baking dish. Saute onions in butter; add remaining ingredients; boil tor d minutes. Pour over fish and bake at 450° for 25 minutes or until done.

Max M. Courtney, Bennet Baked Walleye or Northern to21/2 pounds fillets tablespoon lemon juice 3 tablespoons chopped chives or 1 tablespoon chopped onion 2 cups cream or half-and-half

Place fish one layer deep in glass baking dish. Add lemon juice and water. Sprinkle with salt, pepper, and chives. Bake at 375° for 10 minutes. Melt butter in sauce pan, mix in flour. Gradually add cream. Stir constantly, sa. ^d pepper to taste. Cook slowly until thick. Pour ove fish and top with bread crumbs. Bake 15 minutes or until Crumbs are brown.

Mrs. Tom Gross, Roca Baked Fish

D»P fillets in melted butter. Lay in baking pan. Mix: 1 can ce!ery soup, Va cup cream, and Va cup sherry. Pour ove

2 tablespoons water salt and pepper 1 tablespoon butter or oleo 3 tablespoons flour 1 cup buttered bread crumbs

fillets. Sprinkle with grated cheese. Bake about 35 minutes at 375°.

Mrs. George Peterson, Palisade Baked Fillet of Fish

Use any kind of fish fillets. Dry fish and place in buttered baking dish. Cover with onions and salad dressing or mayonnaise. Sprinkle Parmesan cheese over all. Bake at 350° for 45 minutes.

Batter Baked Fish

Make a dip of 1 beaten egg, 1 teaspoon condensed milk, 2 drops Tabasco sauce, salt, and pepper. Dip fish fillets in egg mixture, then in saltine cracker crumbs. Put in single layer in buttered shallow pan. Squeeze lemon juice over all. Pour Va pound melted butter over all. Bake at 325° for 30 minutes.

Sylvia Chalupsky, Burwell Baked Carp with Onion Rings V/i pounds carp 1 teaspoon onion salt paprika Vi pint dairy sour cream 1 can onion rings sage

Sprinkle paprika and sage very lightly over carp. Place drained fish in a buttered baking dish. Blend cream and onion salt. Spread over the fish. Top with onion rings, and cover with foil to keep onions from browning too much. Bake at 350° for 45 minutes. Uncover the last 15 minutes.

Marie Melham, Sargent Baked Trout with Sauce

Marinate a few large trout fillets in Vi cup lemon juice for 1 hour, turning every 15 minutes. Brown, not just melt, Vi pound butter in a deep baking dish in hot oven, being careful not to burn the butter. Place fish carefully in baking dish and bake about 15 minutes. Baste every 3 minutes. When the butter bubbles on top of the fish, it is done. Serve with tangy sauce. Blend sauce ingredients in order listed: 1 teaspoon fresh horseradish, 1 tablespoon lemon juice, 3 tablespoons diced sweet pickles, Vi cup mayonnaise, 2 tablespoons cooking sherry, 3 drops Tabasco sauce, salt and freshly ground pepper.

Mrs. James Wilson, Federal Way, Washington °CTOBER 1978 67   Coated Panfish 1 heaping tablespoon 1 tablespoon commeal flour Vi teaspoon salt 1 large egg fish fillets milk

Combine ingredients, adding milk slowly, while mixing, until desired consistency is reached. Roll fish fillets in batter and deep-fat fry. As a change of taste, buttered popcorn oil may be used in the deep-fat fryer.

Mrs. Dave Evans, Sargent Arthur Treacher-Style Fish

Soak 3 pounds of fish fillets in just enough dairy buttermilk to cover. Place lemon slice on top to cut "fishy" taste and refrigerate in a covered container for 2 to 3 hours. Heat 24 ounces cooking oil in heavy 21/2-quart sauce pan. Drain milk off fish. Cut fillets in halves, making triangle shapes. Dredge in dry pancake mix. In another bowl, combine 2 cups pancake mix and 2Vi cups club soda to give the consistency of buttermilk. Dip floured fillets in batter, allowing excess to drip off into bowl. Deep fry for 4 minutes on each side. Keep warm in 250° oven, without heaping, until all are fried. Beer may be substituted for the club soda and self-rising flour for the pancake mix.

Mrs. Joseph M. Parolek, Schuyler English Fish and Chips salt 1 teaspoon baking powder 1 egg, well-beaten 4 potatoes, peeled V/i pounds fish fillets 1 cup unsifted flour Va cup milk fat or oil, heated to 365°

Cut potatoes into half-inch squares. Soak in cold water for 30 minutes, drain, and dry on paper towels. Heat oil in large electric skillet. Fry potatoes until golden brown, about 20 minutes. Place fried potatoes in a pan lined with paper towels and keep warm in 250° oven. Cut fish into 11/2-inch strips, sprinkle with salt. In a bowl, mix flour, baking powder and 1 teaspoon salt. Add milk and egg. Beat until smooth. Dip fish into batter and drop carefully into hot fat. Fry about 3 minutes on each side. Drain on paper towels. Serve fish and chips hot, sprinkled with cider vinegar or hot sauce.

Hot Sauce

Mix 1 cup catsup, juice of 1 lemon, Va cup horseradish, and 2 tablespoons yellow mustard.

Edna Lamm, Norfolk Pan-Fried Carp

Clean and skin carp. Remove head and fins. Score every eighth inch down to the backbone and out to the edge of the belly. Score both sides. Cut into pan-size portions. Roll in vellow cornmeal, adding salt if desired. Melt

shortening in heavy skillet. Add 1 tablespoon vinegar to shortening before it gets hot. The vinegar holds the cornmeal to the fish while turning. Shortening should be half as deep as the thickest portion of the fish. Fry until golden, turn, and fry second side until golden. Drain. Serve hot with lemon or tarter sauce.

Jon & Linda Fisher, Falls City Raymond Hills Fish 2 eggs Vi cup beer 1 teaspoon salt 2 to 3 pounds fish fillets 1 cup flour Va cup milk Vi teaspoon pepper

Separate eggs. Place whites in a small dish and yolks in a small mixing bowl. To yolks, add flour, beer, milk, salt, and pepper. Beat whites until fluffy. Then, beat yolk mixture until mixed. Fold in beaten egg whites. Drop fillets (dried on paper towel) into batter. Lift out with tongs to drain momentarily, then deep fat fry until golden brown. If large fillets, cut into Vi to 3/4-inch squares before cooking.

Larry Schuette, Raymond Pan-Fried Fish

Clean fish and soak 20 minutes in salt and mild vinegar water. Rinse and pat dry on paper towel. Put in shallow pan, adding Va cup milk. Turn fish in milk and let stand while mixing coating. In a paper sack or plastic bag, put 1 cup flour, Va cup cornmeal, Va cup fine crushed parsley flakes, Vi teaspoon salt, and Vi teaspoon pepper. Shake well. Let excess milk drain from fish, place in flour bag, and shake well one at a time. Tap fish against bag to remove excess flour. (Leftover flour can be kept in the freezer) Fry at moderate temperature in cooking oil, until golden brown, turning only once.

Mrs. Lucille Fisher Steele, Loup City Fried Walleye Fillet

Delicious fried in vegetable oil in a skillet with any of the following coatings: 1 cup flour and Vi cup cornmeal; 1 cup flour and 1/3 cup cream of wheat, or 1 cup flour and 1/3 cup pancake flour. Dot with butter and fry until golden.

Mrs. George Peterson, Palisade 68 NEBRASKAIand Tempura Fillets

Make a tempura mix using Bisquick and beer. Open beer and let stand until flat. Mix beer and Bisquick to a consistency that barely drips from a spoon. Dip fish into batter and deep-fat fry at 400°for 4 or 5 minutes. Drain on a paper towel and salt.

Larry Fuller, Hershey Deep-Fried Channel Catfish

Fillet 2 to 10 pounds catfish, cutting away all meat from spine and rib cage. Cut into cubes about Vh inches square and Vi inch thick. Beat 6 eggs well. Add Vi cup milk and mix thoroughly. Roll saltine crackers to fine crumbs. Dip catfish cubes in egg mix, then roll immediately in cracker crumbs. Heat about 3 to 4 inches of grease to 450° in deep-fat fryer. Add fish. Remove and serve when golden brown.

John Dietz, Lincoln Deep-Fried Paddlefish

Cut about 2 pounds of paddlefish in strips 3 or 4 inches long and about Vi inch wide and thick. Make a batter of.

1 cup flour 1/2 teaspoon salt 1 cup ice water 1/2 teaspoon sugar 1 slightly beaten egg 2 tablespoons salad oil

Dip fish in batter and fry in hot fat (about 375 to 400°) until batter is golden brown to crisp. This is good served vvith a green salad and your favorite potatoes.

Mrs. John Honea, Falls City Fresh Fish Patties 1 teaspoon butter dash of pepper 2 tablespoons on\or\ Va teaspoon nutmeg 1 pound fresh fish 1 teaspoon salt J beaten egg /4 cup milk or cream

Debone and grind fish. Mix ingredients and form into Patties. Roll in dry bread crumbs and fry on both siaes.

sV'via Chalupsky, Burwell Quick and Easy Fish Patties D m'iil canned or cooked, ground fish cup minced onion 2 cups shortening 1 egg Vi cup flour Vh teaspoon baking powder

rain fish and set aside 2 tablespoons of the juice„ '^ Medium bowl, mix fish, egg, and onion untilsticky. b r fJour. Add baking powder to juice and stir into mixture F°mi into small patties and drop by teaspoonsful and try until golden brown in hot shortening.

Mrs. Loren Jackson, Paxton Broiled Fish

Place fish fillets on foil in shallow broiler pan. Dribble French dressing over fillets and allow to marinate until ready to broil. Broil fish until flaky. It's not necessary to turd fish unless fillets are extra thick. Serve with cheese grits casserole or buttered yellow rice.

Mary Nell Sieman, North Platte Fish Balls a la Norris 3A tablespoon butter 11/2 tablespoons flour Va teaspoon celery salt salt and pepper Vh cups minced fish 3A cup milk 1 tablespoon chopped parsley 1/8 teaspoon nutmeg

Blend butter and flour in saucepan until smooth, stirring constantly. Add milk and cook, stirring constantly until mixture leaves the bottom and sides of the pan. Add flavorings, seasonings, and fish. Mix well and form into balls without using flour. Arrange down the center of a dish garnished with a puree of peas and potatoes (a pastry bag may be used). Sprinkle parsley over top.

Emma M. Aguinaldo, Lebanon Boiled Fish with Sour Cream 2 to 3-pound whole fish 1 quart water 1 medium carrot 1 tablespoon vinegar salt and pepper

Clean fish. Debone, if desired. Wrap in cheesecloth. Lay fish in a pan large enough to allow it to lay flat. Add water and other ingredients. Simmer gently for about 30 minutes or until fish is tender but firm. Before serving, remove from liquid to a platter. Remove cheesecloth and skin fish. Top with cream sauce.

Sour Cream Sauce 1 cup sour cream 2 tablespoons horseradish salt and pepper 2 sliced tomatoes 1 cucumber, sliced

Combine sour cream and horseradish, salt and pepper. Chill. Pour over boiled fish and garnish with tomato and cucumber slices.

Jeannine Stec, Long Pine OCTOBER 1978 69   Fish Curry 1 teaspoon ginger 1 teaspoon curry 1 can tomato sauce 2 cups water Va teaspoon red pepper 2 teaspoons lemon juice 2 pounds fish 3 tablespoons cooking oil 1 large onion, chopped VA teaspoons salt Va teaspoon turmeric Vi teaspoon garlic powder

Cut fish into 2-inch pieces. Mix 1 teaspoon salt with half of turmeric and half of garlic powder. Lightly rub salt mixture on all fish pieces, sprinkle with lemon juice, set aside for half an hour.

Saute onion in oil until golden brown. To onion, add rest of turmeric and garlic powder, along with ginger, red pepper, and curry. Stir for a half minute and add tomato sauce. Cover pan and cook over low heat for 7 minutes, stirring occasionally. Add the water and rest of salt. Bring to a boil, add fish pieces, cover, and simmer over low heat until done. Serve with cooked rice.

Mrs. Nelson Samuel, Batala (Punjab), India Fish au Gratin 2 pounds fish 3 large onions sage thyme 1 pint heavy cream grated nutmeg chopped parsley 1 ounce flour pepper salt mustard grated cheese

Cut fish into pieces. Saute onions in butter until golden brown and stir in flour. Remove from heat. Stir in cream slowly and reheat. Add grated nutmeg, chopped parsley, sage, thyme, salt, pepper, and mustard to taste. Pour over fish and cover with thick layer of grated cheese. Bake at 400° for one hour. Brown under broiler if necessary.

Smoked Fish Souffle 1 cup cold, cooked, 1% cups milk smoked fish fillets 2 eggs 2 tablespoons fat 2 cups cooked rice salt, pepper, paprika

Separate eggs and beat yolks until thick and lemon colored. Add fish flakes, milk, rice, butter, and seasonings. Blend. Carefully fold in the stiff-beaten egg whites. Pour into greased baking dish. Set dish in a pan of hot water and bake in 350° oven for 45 minutes. Serve with or without fish sauce.

Jim Jackson, Lincoln Fish Loaf 1 pint canned or cooked and ground fish 2 eggs crushed crackers Vb teaspoon celery salt dash pepper

Beat eggs. Add fish, celery salt, and pepper. Add crackers until you get a texture that is not too moist. Shape into balls and fry, or place in greased loaf pan and bake at 345° for 1 hour.

Mildred Hollibaugh, Eddyville Fish Omelet 1 cup canned or cooked, ground fish 1/3 cup milk Va teaspoon salt 2 tablespoons pimento 2 tablespoons butter 6 eggs Va teaspoon paprika 1 teaspoon chopped onion 1 tablespoon parsley

Beat eggs. Add seasonings and fish. Heat skillet with butter. Pour in mixture and cook slowly.

Mrs. Rose Nickman, Ansley Boiled Fish

Cut fish in 1-inch squares and place in cooking pan. Cover with 1-inch of water, with salt and pepper to taste. Drain water when fish is tender. Add butter and let melt over fish. Serve.

Gerald J. Jaku;b, Lincoln Fish Hash 1 pint canned fish, plus juice grated onion salt, pepper to taste leftover mashed potatoes dash nutmeg 2 well-beaten eggs

Blend all ingredients together. Place in a greased casserole dish and bake at 350° for about 30 minutes. This is good served with macaroni and cheese and a spinach salad, topped with hard-boiled egg and Italian dressing.

Marie Melham, Sargent 70 71   Fish Cakes 2 pounds fish 1 pound mashed potatoes 4 tablespoons onion, finely chopped Va teaspoon sage 4 teaspoons chopped parsley 8 teaspoons anchovy essence 4 eggs 2 ounces cooking oil salt pepper flour

Cook fish in a little salted water. Pick out bones. Thoroughly mix fish with above ingredients. Shape into patties. Roll in flour. Fry in hot shallow fat until brown

Rainbow Trout with Crabmeat Stuffing 6 small trout salt 1 can crabmeat 1 can mushroom pieces Va cup dry bread crumbs Va cup salad dressing minced onions (optional) Vi cup butter 3 tablespoons lemon juice 1 can water chestnuts, chopped

Wash trout and pat dry. Sprinkle cavities lightly with salt. Drain crabmeat and remove cartilage. Combine all ingredients except butter and lemon juice. Toss to mix. Stuff fish. Skewer or sew up trout. Mix butter and lemon. Grill fish, basting frequently with lemon-butter.

Dave Oates, Seward Fish Stuffed with Shrimp 6 fish fillets 8 mushroom stems 2 green onions, chopped 2 tablespoons slivered almonds 2 cups Mornay Sauce 12 cooked shrimp bread crumbs salt and pepper lemon wedges

Saute chopped onions and almonds in butter. Grind shrimp and mushrooms and add to skillet. Cook, stirring, for several minutes. Add 2 tablespoons Mornay Sauce. Spread mixture over fish fillets, salt and pepper. Roll fillets and secure with toothpicks. Arrange in buttered casserole and pour remaining sauce over fillets. Sprinkle with bread crumbs and bake in a 350° preheated oven for 20 minutes or until brown. Serve with lemon wedges.

Mornay Sauce

Over low heat, blend 2 tablespoons flour and 2 tablespoons butter. Stir in 1 cup clear chicken broth and 1 cup light cream. Cook to thicken slightly. Add 2 tablespoons freshly grated Swiss cheese, stirring until melted.

Mrs. )ames Wilson, Federal Way, Washington 72 73   74 Fish and Vegetable Salad 2 cups flaked baked fish 1 cup diced celery 1 cup cooked peas 1 cup sliced cooked beets 1 cup mayonnaise 1 tablespoon chopped sweet pickle lettuce 2 hard-boiled eggs, sliced Combine fish, mayonnaise, celery, pickle, and peas. Toss lightly. Pile on lettuce leaves and garnish with alternate slices of beets and eggs. Mrs. Ruth Doud, Waterloo Fish and Vegetable Casserole 2 cups flaked cooked fish Vi cup grated cheese 1 teaspoon salt onion seasoning to taste 3A cup cooked lima beans Vi teaspoon red pepper 1/2 cup soft bread crumbs 1 cup peas Vh cups milk 1 teaspoon celery salt 3 eggs salt, pepper to taste

Blend all ingredients, place in buttered casserole. Set in pan of hot water and bake in slow oven 1 hour or until firm. Serve with mushrooms or rich cream sauce.

Haroid Markle, Harrison, Arkansas Court Bouillon Coo-Bee9-O (Fish Roux Over Hot Rice)

Roux (Rue)-Stir constantly: 1 cup flour and 1 cup oil, browned in Dutch oven until color of peanut butter; add 2 cups minced onion, 2 cups water, Vi cup chopped celery, 2 cans tomato sauce, 1 diced bell pepper, and a dash of salt, cayenne, and black pepper. Simmer several hours until vegetables afe done, stirring frequently.

Add fish fillet. Do NOT stir. Push fillet down into Roux. Twist the pot on the burner rather than stirring with a spoon. Cook 20 to 30 minutes until fish are done. Serve in bowls over cooked rice.

Any kind of small fish can be used We have used small white bass and perch fillets.

Mrs. George Peterson, Palisade Fish Chowder V/i cups water 1 teaspoon salt dash pepper 2 cups milk 1 pound offish fillets 2 tablespoons bacon, chopped H cup onion, chopped 2 cups potatoes, diced

Thaw fillets and remove skin. Cut in 1-inch cubes. Fry bacon until crisp. Add onions and cook until tender. Add potatoes, seasonings, and water. Cook until partially tender. Add fish and cook until fish flakes easily. Add roilk and heat.

Marilyn Thomas, Lincoln Fish Soup 1 pint canned fish 3 tablespoons butter 2 quarts milk salt and pepper to taste

Combine ingredients and gently warm to a hot temperature. It will scorch if cooked too quickly.

Mildred Hollibaugh, Eddyville Fish Soup for a Mob 2 gallons diced raw carrots 1 gallon onions water milk, light cream salt and pepper 4 gallons diced raw potatoes 2 gallons chopped celery fillets from 50 crappie fillets from*20 white bass or perch 1 pound butter

Cook all vegetables together. Boil fish fillets separately. Pour off fish water to keep soup from tasting too fishy. Combine cooked vegetables and cooked fish. Add enough milk to cover. For a richer soup, add some half-and-half. Add butter and salt and pepper to taste. Serve hot. Makes 10 gallons of soup.

Milt Dieckman, Hayward, Wisconsin Cotriade of Mixed Fish 3 pounds mixed fish 1 bay leaf 4 tablespoons butter 4 cups chopped onions 4 cups skinned tomatoes 1 quart clam juice 3 to 4 sliced carrots Va teaspoon thyme Va teaspoon basil 5 cups sliced potatoes 3 ounces tomato paste saffron

Remove skin, heads, tails, and bones, if any, from fish. Boil with bay leaf in 2 cups water, covered, 15 minutes. Strain off stock. Cook chopped onions in butter with herbs and chopped tomatoes for 5 minutes, then add sliced potatoes, fish stock, and 2 cups of hot water with salt and pepper to taste. Cook about 20 minutes. Blend in tomato paste, add good dash of saffron and/or turmeric, then add fish (cut in bite-size pieces). Boil gently 10 minutes.

75   Sesame Catfish 2 pounds catfish steaks 1 cup buttermilk 1 beaten egg 1 cup flour 1 tablespoon salt 1 tablespoon paprika Va teaspoon pepper 1 cup ground pecans Va cup sesame seed 72 cup melted oleo Va cup pecan halves lemon wedges, parsley

Combine egg and milk. Sift together flour, salt, paprika, and pepper. Add to ground pecans and sesame seed. Add dry ingredients to milk; blend well. Place oleo in 14x9x2 baking dish. Dip fish in batter and place in baking dish. Place pecan halves on top of fish. Bake in 350° oven for 25 to 30 minutes or until fish is golden brown. Garnish with lemon wedges and parsley sprigs.

Walleye in White Wine 2 small fish 1 tablespoon parsley 1 clove garlic, chopped 1 shallot, chopped 2 cups bread crumbs, soaked in milk Va pound butter salt and pepper egg yolk onions white wine 1 tablespoon flour

Combine parsley, garlic, and shallot. Add to the bread crumbs. Soak in a little milk. Add the butter. Sprinkle with salt and pepper and mix well. Add egg yolk for binding. The walleye is stuffed and cooked in a shallow baking dish. The entire fish must rest on a bed of onions which you first chop and saute in butter. Lay the fish on the onions and cover them with a dry white wine. Bake for 30 minutes in a moderate oven. Remove the pan and pour off the juices into a saucepan. Thicken the juices by warming a lump or two of butter and a tablespoon of flour. You might also add a touch of wine at this point to stimulate the sauce. Pour the liquid back over the fish and put in a very hot oven for 5 to 10 minutes.

Sweet and Sour Fish 20 bluegill fillets cornstarch soy sauce oil Va cup sweet wine sweet and sour sauce

In the morning or a few hours before preparing meal, put fish in pan to marinate in wine with a squirt of soy sauce and a little water.

Sauce tomatoes to fill a large saucepan Vh inches grated ginger root chopped 2 onions, chopped 4 or 5 green onions, chopped 2 sweet peppers,

Cook down, adding no water. In a bowl, mix together:

2 cups brown sugar 4 tablespoons cornstarch 2 cups vinegar

Add to the tomatoes. Simmer. It will thicken only slightly. Dredge marinated fish in cornstarch and brown in small amount of oil. Place fish in baking dish and cover pieces with some of the sauce. Bake at 350° for 15 minutes.

Nancy L lames, Lincoln Catfish Gumbo 1 pound catfish fillets 1/2 cup chopped celery Vi cup chopped green pepper Vi cup chopped onion 1 clove garlic, minced Va cup melted fat or oi 2 beef bouillon cubes 2 cups boiling water 1 pound can tomatoes 10 ounces frozen okra, sliced 2 teaspoons salt Va teaspoon pepper Va teaspoon thyme 1 whole bay leaf dash Tabasco 11A cups hot cooked rice

Cut fillets into cubes. Saute celery, green pepper, onion, and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra, and seasonings. Cover and simmer for 30 minutes. Add fish. Cover and simmer for 15 minutes more or until fish flakes easily. Remove bay leaf. Place Va cup rice in each of 6 soup bowls. Fill with gumbo.

Blue Trout

Your fish must be cooked very fresh, killed just seconds before bluing. The ideal trout is about 10 inches long. The first step in making blue trout is to brew a good white wine court bouillon.

Court Bouillon 2 cloves 2 large bay leaves 4 green celery tops 6 sprigs of parsley 1 sprig thyme tarragon vinegar 1 quart water 1 quart dry white wine 1 tablespoon salt 2 small carrots 2 medium onions (thinly sliced) 12 bruised peppercorns

Bring all ingredients but the vinegar to a boil. Simmer the liquid for 30 minutes. In the meantime, dilute some tarragon vinegar in another kettle at the ration of % vinegar to % water and bring to a boil.

When the bouillon is fragrant, strain off the vegetables and you are ready to blue your trout. With large kitchen tongs, grasp each trout firmly by the jaw and lower it into the hot vinegar solution. When properly blue, place it in the fast-boiling court bouillon. The bouillon will cease bubbling for a few minutes, but when it comes to a boil again in another 3 minutes, then remove the pot from the fire and cover. Let this stand for about 15 minutes and your trout are cooked. The fish should be removed carefully with a spatula and drained.

Blue trout are smothered in hollandaise sauce and served with marble-size new potatoes bathed in butter and garnished with parsley.

Cindy Jackson, Lincoln 76

Prairie Delicacies

Frog Legs

Cut off the legs, loosen the outer skin, turn downward, and pull off. Then cut off the skin and the toes. Wash the !egs in lightly salted water. Drain and blanch for 3 minutes in boiling water to which has been added 2 tablespoons vinegar or lemon juice, and a teaspoon of salt for each quart of water. Drain and wipe dry. The frog legs can now be prepared in different ways. If to be fried, dip foem in beaten egg and fine cracker or bread crumbs and fry them until nice and brown in enough hot fat to keep from burning.

Mrs. Joe Meisinger, Springfield Frog Legs Fricassee 3 tablespoons butter Vi cup heavy cream 1 tablespoon chopped parsley 12 frog legs 1/4 cup flour 1 teaspoon salt /s teaspoon pepper

prepare frog legs by skinning as for fried frog legs. sPrinkle with flour, salt and pepper. Melt butter. Brown le8s in butter for 3 minutes, turning frequently. Remo^ le8s. Blend 1 tablespoon flour in pan with butter. Add Cream slowly. Cook over low heat for 5 minutes stirring c°nstantly. Add legs and parsley. Serve on hot platter.

Mrs. James Wilson Federal Way, Washington Fried Frog Legs

Scald the legs for just a moment, drain and dry, then dust with salt and pepper. Dip in beaten eggs, then in rolled cracker crumbs. Let stand 10 minutes and fry quickly in deep hot fat.

Elaine Sprague, O'Neill Fried Frog Legs

Sprinkle frog legs with salt, pepper and lemon juice. Dip in crumbs, egg, and again in crumbs. Chill 1 hour. Saute in butter until brown, or fry 3 minutes in deep fat heated to 375°. Allow Vi pound per person.

Mrs. Hazel Wondercheck, Sr., Dickens Frog Legs

Skin and clean frogs, use either whole or just the legs. Soak in salt water for an hour. Drain and rinse legs. Put shortening, cooking oil, or lard in deep fryer. You can also use bacon grease. Frogs should be damp. Salt to your taste, roll in flour, beaten eggs, and then bread or cracker crumbs. Put in deep fryer until golden brown. These may also be frozen.

Mrs. Jean Swatek, Omaha 77   Frog Legs with Mushrooms 12 frog legs Vs teaspoon pepper Vi cup mushrooms, canned or fresh 3 tablespoons butter 1 tablespoon flour Vi teaspoon salt 1 cup milk 1/2 cup meat or chicken stock 2 egg yolks 1 tablespoon cream

Prepare frog legs for cooking according to recipe for fried frog legs. If fresh mushrooms are used, peel caps and cut off stems. Melt butter in pan, put in legs and mushrooms and saute to a light brown. Sprinkle with flour, salt and pepper. Adcj milk and stock. Bring to a boil, cover and reduce heat. Let simmer 10 minutes. Beat egg yolks with cream and add to pan. Stir well but do not boil. Serve hot with buttered toast, garnished as desired.

Mrs. James Wilson, Federal Way, Washington Fried Frog

Skin frogs, cut off head, cut into eating pieces. Use all of frog except head, all of it tastes the same. Sprinkle the with salt and pepper. Roll in crumbs, dip in egg, and roll in crumbs again. Fry in very hot fat for about 3 minutes. Drain and serve with melted butter or tarter sauce.

Gerald ). )akub, Lincoln Grandfoiks' Crayfish Recipe 1 bucket of crayfish (5 quart pail half full) 1 granite kettle of boiling salt water 1 bay leaf Vi sliced lemon, or juice 1 stalk celery, cut in 3 pieces Vi onion cut in 3 round pieces

Be sure the crayfish are alive and the undersides have been scrubbed off. Drop crayfish into water and salt after water is boiling. Be sure all crayfish are under water. Add bay leaf, lemon, celery, and onion. Slow boil, covered, for 10 minutes. Cool, drain and discard all but the crayfish. Cut the tail off the body immediately behind the, body cavity. This can be done by grasping the body firmly in one hand and twisting the tail free. Take tail and snap the scales off to expose the interior flesh. Looks and tastes much like lobster.

The crayfish can be clunked or dipped in a catsup-horseradish sauce; they are delicious lukewarm or cold.

Rev. Micheal Rogers, Middletown, Connecticut Boiled Crayfish

To clean: Put in a tub, cover with screen and run clear water through them until they clean themselves. Plunge them into a large kettle of boiling water so they die quickly. Add salt and boil until the crayfish are bright pink. These are good peeled and dipped in butter, or the tails can be peeled. Be sure to remove the vein and discard, and serve as cold shrimp cocktail.

Genevieve Wendland, Arapahoe Boiled Crayfish

Boil water in a large pan, drop crayfish into boiling water and cook until shells turn bright pink. Cool over cracked ice. Crack shell and remove meat. Serve in salad or dip in butter like lobster

)on & Linda Fisher, Falls City 3 or 4 stems fresh dill or 2 tablespoons dill seed 3 tablespoons crab boil spice Crayfish Boil Per gallon of water: 1A cup of salt 1 teaspoon crushed red pepper, or Vi teaspoon cayenne pepper

Boil soup stock 10 minutes before adding crayfish. Add whole and alive. Boil cleaned crayfish a full 20 minutes. To clean: wash and sort crayfish, fill large vessel with clean water, add 1 teaspoon salt per gallon. Soak for several hours.

Lawrence Dokulil, Omaha Prairie Shrimp (Rattlesnake)

After killing a rattlesnake, skin the snake and fillet the meat from the bones. Cut the fillets in about 2-inch-long strips, wash the meat thoroughly. Roll strips in pancake flour and deep fry until golden brown. Seasoning salt may be added to the pancake flour if preferred.

Ronald G. Berry, Imperial Velvet Tail Rattlesnake

The snakes should be kept alive and in good condition until they are to be eaten. Never bludgeon them with clubs or rocks; the heads should be removed with an axe and disposed of immediately. Then split the body down the belly and remove the skin. You should then gut and clean in fresh water. Due to reflex action the snake will squirm and wiggle for some time after the head is removed and may crawl out of the pan if left unattended. Dice the snake in about 2-inch pieces using a sharp hatchet or meat cleaver. Soak these pieces overnight in refrigerator in cold salt water.

There are three good ways to prepare it:

78

1. 1 egg, 1 cup milk, and 1 teaspoon salt. Make a batter similar to batter for fried chicken, roll the pieces in this batter and then in equal parts of cracker crumbs and flour. Deep fat fry until golden brown.

2. Fix as above but instead of deep frying, pan fry and then simmer in 1 cup of water until tender as you would southern fried chicken.

3. Baste meat with barbeque sauce and cook on grill. This is somewhat drier but many prefer this method

Mary & Art Taucher, Falls City Snapping Turtle

Dressing a turtle takes much patience, some skill, and a very sharp knife. Soak the well-washed meat in a salt and medium vinegar solution 30 minutes, rinse and cook as you desire. Can be roasted, fried or boiled. The meat will vary from very white to dark.

Mrs. Lucille Fisher Steele, Loup City Fried Snapping Turtle

Roll meat in flour, brown in hot shortening in heavy skillet. Place on rack in roaster and bake 2 hours at 350° Meat will be very tender when done; tastes like chicken.

Carolyn Smith, Mount Sterling, Iowa Turtle

Cut the meat loose from the shell, gut, and cut into Pieces about 3 inches in diameter and 1 inch thick, or into chunks. Soak the meat overnight in salt water with a Pinch of soda added to remove the wild taste. Parboil, if desired, and roll in flour with salt and peppet to taste. Fry the meat in hot lard in a covered skillet until brown on all sides.

Darlene Sage, Inglewood, California Turtle Soup

After the turtle has been killed, cut off the head and hang up to let bleed. Cut all around the big shell; you will find a white streak on each side of the shell to cut through. skin out the legs, neck, and tail using pliers and a knife. Remove all fat, put in a pressure cooker and cook unti the meat comes off the bones. Pack in pint jars and till w'th broth, adding water if necessary. Pressure cook long enough to insure a perfect seal. When ready to make soup, use 1 pint of turtle, add potatoes, green beans, carrots, tomatoes, celery, and peas. A little red cabbage chopped fine adds to the flavor.

Mrs. Harry H. Dickman, Bloomfield Turtle Soup

To prepare the meat:

2 or 3-pound turtle, cleaned Vi pound lean pork 1/2 teaspoon salt Vi teaspoon coarsely ground pepper 2 bay leaves Vi teaspoon cumin

Place the meat and seasoning in pan, cover with water and simmer until the meat is tender. Remove the meat and chop it fine or cut into cubes. Strain off the liquid and set it aside for stock.

To make soup: 3 cups chopped turtle and pork 1 No. 303 can stewed tomatoes 2 medium potatoes, diced 4 carrots, sliced 1 tablespoon pimento

Mix all the ingredients in a large pan, cover with turtle stock and simmer until the vegetables are done. Salt and pepper to taste.

Helen Adams, Lincoln Crock Pot Turtle

Soak the meat from one snapping turtle in salt water overnight. Drain, salt and pepper, then flour each piece and fry in cast iron skillet or Dutch oven. Brown on all sides. Put in crock pot and add 1 can of golden mushroom soup. Cook on low for 5 to 6 hours until tender.

Mrs. George Thorpe, Sutherland Turtle

Dip the turtle in flour, salt, and pepper. Put in a baking dish and cover with water. Melt one cube of butter and pour over the turtle, bake in 350° oven for 3 to 4 hours. Or dip the turtle in flour, salt, and pepper, then fry it like you would chicken until it is tender.

Mrs. Ervin Stall, Gibbon 79   Roasted Turtle

Marinate cleaned turtle in a salt and vinegar brine, about Vi cup vinegar and 2 tablespoons salt to 1 quart of water, for about 2 hours. Drain well, put in roaster. Add 3 tablespoons shortening, pepper, 1 small chopped onion, and about Vi teaspoon caraway seed. Do not add water as there is a lot of water in turtle. Roast in a 375° oven about 21A hours or until tender and brown.

Mrs. James J. Pacas, Schuyler Turtle a la King

Put 6 hard-boiled egg yolks through a sieve and cream them with 2 tablespoons of butter. Scald 2 cups of cream, add a dash of salt, pepper, and nutmeg, beat in the creamed egg yolks. Add 2 cups of well chopped turtle meat (already cooked) and cover the pot. Cook until well heated, 5 to 10 minutes, and serve, garnished to taste.

Jeff Adams, Lincoln Cream-Style Turtle green pepper 3 tablespoons flour Vi cup milk 6 to 8 wholespices 3 tablespoons melted butter 1 medium chopped onion 1 medium chopped

Cook turtle in salted water and cool. Cut turtle in small pieces and set aside. Melt butter, add chopped onion, green pepper, saute until soft. Add wholespice and turtle pieces, mix, add salt and pepper to your taste. Simmer. Combine milk and flour, mix until smooth, add to turtle mixture and stir. Add enough milk to make a thick cream gravy. When thickened, remove from heat. Serve warm on plain or toasted bread.

Jean Swatek, Omaha Hot Sauce Mussel Bake 1 pint mussels 1 clove garlic, minced tablespoons chopped onion Va 9 L teaspoon thyme 3 drops Tabasco 1 tablespoon chili sauce 1 egg, beaten Vi cup chopped celery Va cup melted butter 1 tablespoon flour Va teaspoon salt Va teaspoon pepper Vi cup cracker meal 2 tablespoons chopped parsley 2 tablespoons melted butter Vi cup dry bread crumbs

Drain and chop mussels. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add mussels and cook until thick, stirring constantly. Stir a little of the hot sauce into the egg; add to remaining sauce, stirring constantly. Add meal and parsley. Place in 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of mussel mixture. Bake at 400°for 10 minutes or until brown.

Darrel Feit, Lincoln Clam-Corn Griddle Cakes 1 pound cooked, minced clams 11A cups sifted flour 1 cup yellow corn meal 5 teaspoons baking powder 11/2 cups clam juice and milk r 2 eggs, beaten 1/3 cup melted fat or oil butter or margarine cran-applesauce 1 teaspoon salt

Drain clams, reserving juice. Sift dry ingredients together. Add remaining ingredients except butter and cran-applesauce. Stir only until blended. Drop Va cup batter on hot, well-greased griddle or fry pan. Fry 1 to 2 minutes or until brown. Turn carefully and fry 1 to 2 minutes more or until brown. Serve with butter and cran-applesauce. Makes about 18 griddle cakes.

Cran -Applesauce 1 pound jellied cranberry sauce Vi cup applesauce Va teaspoon cinnamon

Combine all ingredients and blend thoroughly. Chill. Makes about 2 cups sauce.

Souper Clam Dandy 1 pound cooked minced clams 10 ounces frozen baby lima beans 1 cup boiling water Vi teaspoon savory salt 4 slices bacon 2 cans cream of chicken soup 11A cups milk 1 tablespoon onion powder dash Tabasco

Steam clams. Place beans in boiling salted water in a 3-quart saucepan. Bring to a boil again. Cover and simmer for 10 to 15 minutes until beans are tender. Stir in remaining ingredients, except bacon. Cover and simmer until hot. Fry bacon until crisp; drain and crumble. Use bacon as garnish for soup.

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Hor's dbeuvres and Accompaniments

Pheasant Sandwich Spread 1 pheasant 1 dill pickle, chopped 3 chopped onions salt and pepper 1 clove garlic, diced 1/4 teaspoon parsley basil 1/4 teaspoon dry mustard pepper Va teaspoon celery seed 1 can tomato soup salad dressing 2 tablespoons relish

Boil pheasant with one onion, basil, pepper and garlic. Cool. Debone. Add remaining ingredients to make a sandwich spread.

Nancy L. James, Lincoln Rabbit or Squirrel Spread

Clean game to be used. Boil in salt water to remove blood. Drain, rinse, replace in pan, add any seasoning you may desire. Then place liquid to cover the meat. Vary the flavor of spread by using beef, chicken, or onion broth or tomato juice, orange juice, wine, beer, or vegetable broth. When very done, remove meat from the bone. Run through food grinder or blender until it is the consistency of your liking. Mix with mayonnaise, sweet pickle relish, etc. to make your spread. Spread on bread or crackers.

Max M. Courtney, Bennet Strip-Fillet Duck Hor d'Oeurves

Cut raw duck into finger-length strips. Fry quickly in a lot of butter at a low-fry, taking care not to burn. Cook quickly for 5 to 7 minutes, then add Worcestershire sauce and dry red wine. Hold on low setting for a few minutes. Serve piping hot on toothpicks as hord'oerves.

Mrs. James Wilson, Federal Way, Washington Petit Fish Hors d'Oeurves

por using those smaller fish, fry a tasty cocktail treat. In a 1-gallon stone crock, place about 20 small fish and add:

1 3-ounce bottle of meat tenderizer 1 pint vinegar ^ pound salt 1 pint water

Cover and let marinate for 48 hours, making sure that the temperature doesn't get to high. Remove and drain, p ace the fish on a flat cookie sheet and put into a very low beat oven for an hpur. When crisp and dry, they are ready to serve. They may be eaten whole, since the bones are softened and dissolved by the vinegar and tenderizer.

Mrs. James Wilson, Federal Way, Washington Game Pate from Livers and Hearts

In small saucepan, cover livers and hearts of two or several birds (12 quail) with water. Cover and simmer 15 to 20 minutes. Draip and puree until smooth in electric blender or meat grinder. Mix puree with 2 tablespoons softened butter, salt and pepper to taste and 1 tablespoon chopped parsley. Pack in bowl and chill. Spread thickly on unbuttered toasted French bread or toast points.

Sandwich Filling

Grind up cooked venison, add mayonnaise and some chopped onion, and a little sweet pickle mix and spread on bread or crackers. You can add some horseradish and a little French dressing or a little chopped egg if you like.

Jeannine Stec, Long Pine Summer Sausage Tender Quick salt 1 pound venison 1 teaspoon pepper 1 teaspoon salt 1 teaspoon garlic salt 1 pound lean ground beef 1 teaspoon Liquid Smoke 1 teaspoon mustard seed 2 teaspoons Mortons

Mix and refrigerate overnight covered. Knead 10 minutes the next morning, and repeat for 4 days. On the fifth day knead and form into a roll 3 inches around. Bake at 140° for 6 hours or 170° for 5Y2 hours. Drain fat and wrap (when cool) and store in the refrigerator. All venison may be used instead of beef. An especially good combination is 6 pounds venison, 2 pounds of ground beef, and 2 pounds pork sausage. Increase other ingredients proportionally.

Florence French, Walton Venison or Antelope Sausage 4 pounds venison or antelope 1 pound bacon 14 teaspoon ginger Vi teaspoon sage Vi teaspqon mace 85   2 teaspoons salt 1 teaspoon pepper

Cube meat and bacon to grinding size. Sprinkle seasoning over the cubed meat and mix with your hands. Grind with a coarse blade; then mix with hands thoroughly. Grind again using a coarse blade. Let stand in refrigerator for 24 hours. Make into patties, meatloaf, or pizza. This freezes well.

George Kruger, Lincoln Deer Sausage

For each 5 pounds of ground deer meat:

1/16 teaspoon celery salt 1 pound ground suet 2 pounds ground pork 5 teaspoons Liquid Smoke 1 teaspoon garlic powder 3 teaspoons mustard seed 2 cups water 5 tablespoons Morton's Tender Quick salt 2 teaspoons black jaepper 1 teaspoon onion powder 2 teaspoons dry mustard

Mix well kneading thoroughly. Shape into rolls, size and length as desired. Wrap in heavy foil, dull side out, twist ends firmly, and store in refrigerator for 24 hours. Punch holes in the foil with a table fork and boil for VA hours. Unwrap to cool, re-wrap in freezer paper if to be kept in the freezer; otherwise, refrigerate.

Don Potts, Grant Cocktail Deerburger Balls mustard Vi teaspoon garlic powder 1 teaspoon salt Vi teaspoon pepper Vi teaspoon thyme 1 tablespoon Worcestershire sauce oil for browning 1 pound ground deerburger Va cup fine cracker or bread crumbs 1 egg Vi cup tomato juice Va cup red wine 2 tablespoons instant minced onion 2 teaspoons prepared

Combine all ingredients except oil and mix well. Shape into tiny balls. Brown in oil a few at a time. Shake pah to turn and to keep balls round. Keep warm in chafing dish or warming tray. To serve, use toothpicks to spear the deerburger balls.

Norma Rogers, Auburn Home-Made Deer Bologna Vi pound pork sausage 1/- pound lean beef Vi Vs teaspoon corriander Vs teaspoon garlic powder Grind to hamburger texture: 1 pound deer hamburger To the above add: Vi teaspoon mace 1 teaspoon black pepper Vi teaspoon mustard seed

Mix this very well with the meat, let stand overnight in cool place in a non-metal container. If one wishes to stuff casing, a small amount of water may be added to make easier stuffing. Also, they stuff better if mixture is a little warmer. After stuffing, smoke with cool smoke until they turn an orange color.

With the cost of casings, I now make this into patties and fry. 2 tablespoons of Liquid Smoke may be added to obtain the smoke flavor.

Mrs. Milton Janda, Wilbur Deer Sausage 1 tablespoon mustard seed Va cup Liquid Smoke V/a cup Morton Tender Quick salt 10 pounds ground deer 5 cups water 2 teaspoons onion powder 2 teaspoons garlic powder

Mix well. Wrap and shape in about 10 long individual rolls. Wrap in foil with shiny side in. Refrigerate for 24 hours. Poke holes in bottom of each with a meat fork or toothpick. Place on broiler pan. Put 1 or so cups of water in the bottom of the broiler pan. Bake at 350° for 90 minutes. Meat will look red, but will be fully cooked. Add a layer of freezer paper, when cool. Store in freezer until needed.

Bev Goos, Red Cloud Lunch Meat 2 pounds ground deer 1 teaspoon onion 1 cup water powder 2 tablespoons Tender 2 teaspoons Litquid Smoke Quick V/i teaspoons black 1 teaspoon garlic salt pepper

Mix, put in refrigerator for 24 hours. Shape into 2 loaves, wrap in aluminum foil, dull side out. Poke holes in bottom of foil for juice to escape. Place in loaf pans, bake at 325° for V/i hours.

Norma Woodman, Shelton 86 Deer Liver Sausage

Cook heart, liver, and tongue until very tender. Add 1 teaspoon Seasonall, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 teaspoon onion salt, 1 teaspoon garlic salt. A pressure cooker is recommended. When done, drain well in collander, then add 1 to 3 pounds roast pork and 1 to 3 pounds beef roast, well cooked. Grind all meats together, add salt, pepper, onion salt, and garlic salt to taste.

Bernie Osberg, Plainview Wild Rice Dressing 4 or 5 cups cooked wild rice Va pound butter 2 tablespoons chopped green pepper celery tablespoons chopped onions tablespoons chopped pimento 3 tablespoons chopped

Melt butter. Add pepper, celery, onions, pimento and rice. Cook 5 to 10 minutes. Add 2 small cans mushrooms, (about 8 ounces), 2 teaspoons poultry seasoning, 1 teaspoon salt and Vi teaspoon pepper.

Mrs. Fred Arnholt, Thedford Dressing for Fish 2 cups soft bread crumbs 1 egg (well beaten) 1 tablespoon minced onion Vi teaspoon salt Va teaspoon celery salt 1/s teaspoon pepper Va cup chopped celery 1 cup chopped oysters (if desired)

Mix by tossing lightly with forks. Stuff lightly into the cavity of the fish. Sew up the cavity.

Mrs. Ruth Doud, Waterloo Sweet Dressing 2 cups dried bread cubes or crumbs 4 cups chopped apple 1 cup rinsed raisins Va cup sugar Va teaspoon powdered cardomon

Place bird in oven at 375° uncovered for 1 hour, unsalted. Prepare dressing. Mix contents in large bowl and add enough warm water to moisten well. Remove bird, brusn with Kitchen Bouquet and sprinkle with salt and pepper. Pour off all fat. Fill cavity with dressing. Use foil in bottom of rack to prevent burning and for easier clean-up^ Place neck and giblets alongside and cover with rest or dressing. Cover bird and cook for 1 hour or until done.

Mrs. Pierce Allen, Fort Calhoun Wild Plum Dumplings 3 cups slit wild plums, 1/4 cup firmly packed fresh brown sugar 2 cups water Va teaspoon nutmeg 1 cup sugar Vi cup milk 2 tablespoons lemon 2 tablespoons liquid juice shortening 1 cup pancake mix

Combine plums, water, sugar and lemon juice in pan and bring to a boil. Drop batter from spoon on hot plum mixture. Reduce heat and cover tightly. Cook 15 minutes without lifting cover. Serve warm with cream or ice cream.

Marie Melham, Sargent Knedlicky (Baking Powder Dumplings) 1 cup milk V/i cups flour Vi teaspoon salt 1 egg 2 teaspoons baking powder

Make dough thick enough to form into balls. Put into pot with some water in the bottom for steaming on rack. Cook approximately 10 minutes. Break each dumpling apart with fork and also to check if cooked throughout. Each dumpling should be split open to prevent sogginess.

Thelma A. Winkler, Omaha Noodles 2 tablespoons milk Va teaspoon salt enough flour to make a kneadable dough 1 egg, beaten dash pepper

Roll out on floured board about 1/16 inch thick; let dry about an hour or dust lightly with flour so noodles don't stick. Roll up in long roll. Cut into slices about Va inch wide. Unroll slices and put into boiling water a few at a time. Boil about 10 minutes or until tender, drain, and serve immediately.

Nancy L James, Lincoln 87   Wild Rice Hot Dish 1 can mushrooms salt pepper cayenne 1 cup wild rice 1 pound venison burger onion 1 can mushroom soup soy sauce

Soak wild rice in warm water for 1 hour. Drain. Brown 1 pound burger with several large onions. Dice the amount of celery you wish to put in. Add 1 can mushroom soup and 1 can of water drained from the rice. Add mushrooms. Season to taste with salt, pepper, a dash of cayenne and soy sauce. Bake at 350° for Vh hours.

Mrs. Harold Foght, Lincoln Beer Batter 1 cup beer Vi cup white flour salt and pepper Vi cup pancake flour

Mix and refrigerate overnight. Cut pheasant, rabbit, or fish in pieces. Deep-fat fry for 10 to 15 minutes or unti' done. This batter is also good for onion rings.

Mrs. Lillie Renn, Crofton Chestnut Puree 1 pound of chestnuts, shelled 3 tablespoons butter 1 bay leaf 3 tablespoons cream 2 stalks celery 1 tablespoon chopped parsley 2 cups beef bouillon 1 cup white wine salt, pepper, thyme or basil

Boil chestnuts, drain, and mash. Bring bouillon to a boil and add chestnuts and all other ingredients except the white wine. Reduce heat to keep everything at a simmer for 45 minutes before serving, stir in the cup of white wine.

Lou Ell, Lincoln Christmas Pudding 2 eggs 2 tablespoons oil Va cup molasses Vi cup strong coffee 1 teaspoon allspice Vi teaspoon cloves Vi teaspoon mace 13A cups flour 1 teaspoon salt 1 teaspoon baking soda V/i cups raisins Vh cups chopped cooked prunes 1 cup chopped walnuts

Beat eggs; combine with fat or salad oil, molasses and coffee brew. Sift together flour, salt, baking soda, allspice, cloves, and mace. Add to egg mixture reserving 1 cup; mix well. Dredge raisins, prunes and nut meats in remaining flour mixture; add. Fill 11/2-quart greased pudding mold 3A full. Cover tightly. Steam 2 hours. Unmold. Serve hot with orange rum sauce.

Orange Rum Sauce % cup sugar 2 tablespoons cornstarch 88 1 tablespoon grated orange rind

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Va teaspoon salt Vi cup water 1 cup orange juice 1 tablespoon butter 2 tablespoons rum flavoring

Mix sugar, cornstarch and salt; gradually add water. Slowly cook, stirring constantly, until thickened. Add orange juice, orange rind, butter and rum flavoring.

Elderberry-Sour Cream Pie

4 tablespoons flour 1 cup sour cream 2 cups fresh elderberries Vh cups sugar

Stir all together, place in double crust and bake as for any fruit pie, about 50 minutes in 425° oven.

Doris Griffin, Lincoln Hot Potato Salad parsley Va cup cider vinegar 1/4 cup cream 6 medium potatoes salt and pepper chopped onion

Wash potatoes and cook. Cool, remove skins and cut in thin slices. Cover bottom of baking dish with potatoes, season with salt and pepper, sprinkle with finely chopped onion and parsley. Mix Va cup vinegar and cream. Pour over potatoes, cover and let stand in oven until heated through.

Ethel Diedrichsen, Lincoln Hot Fish Potato Salad 1 pound fresh fish fillets, cut in 1-inch chunks 6 slices cooked bacon, crumbled, and reserve fat Vi cup sliced celery Vi cup chopped onion 1 tablespoon flour 3 tablespoons sugar Vi teaspoon paprika Va teaspoon salt Va teaspoon celery seed Vi cup wine vinegar 1 cup water 3 cups sliced cooked potatoes chopped parsley

Saute celery and onion in bacon fat until tender. Combine sugar, flour, paprika, salt, and celery seed. Stir mixture into sauteed vegetables. Add vinegar and water gradually. Cook until thickened, stirring constantly. Add 88 toes, bacon, and fish and mix lightly. Cover and cook over low heat for 10 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

Darrell Feit, Lincoln Barbecue Sauce 1 onion, chopped 2 or 3 cloves garlic, chopped 1/8 teaspoon Tabasco sauce 1/3 cup Worchestershire sauce 1 teaspoon salt pepper to taste diced green pepper Va cup sugar 1 teaspoon oregano 1 or 2 bay leaves Va teaspoon leaf basil 1 tall can tomato juice 2 cans tomato paste 1 cup catsup

Fry onion and garlic in 3 tabl stage. Add rest of ingredients espoons oil only to saute and cook for 15 minutes.

Mrs. George Mika, Lincoln Canadian Chili Sauce pickling spices 2 tablespoons salt 1 quart vinegar 4 cups sugar 30 or 40 ripe tomatoes 6 each of pears, peaches, onions 3 green peppers Vi package mixed

Peel fruits and vegetables and cut into small pieces. Tie pickling spices in a cheese cloth bag and add with rest of ingredients to fruit and vegetables. Cook slowly until thick, stirring often. This will take many hours. Seal in sterilized jars while hot. Makes 6 or 7 pints. Serve cold with wild game and all meats, as a relish.

No one knows why it is called chili sauce.

Mrs. Keith Neville, North Platte Tartar Sauce celery salt to taste 1 tablespoon onion seasoning sprinkle of paprika 1 cup mayonnaise 1 tablespoon chopped capers 3 olives, chopped 2 pickles, chopped

Mix all ingredients and add to 1 cup of mayonnaise.

Harold Markle, Harrison, Arkansas Barbecue Sauce for Venison 1 teaspoon chili powder 1 teaspoon paprika 1y/2 teaspoon pepper h cup vinegar 1 tablespoon butter 1 teaspoon salt Vi cup catsup 1 teaspoon brown sugar

Br>ng to a boil, slice onion over browned meat. Pour over meat and simmer in oven for 45 minutes. Sprinkle thyme, a$ you would salt, on meat. It helps to take out the wild f|avor. Use on venison steaks, meatloaf, etc.

Err>ma Halstead, Kimball Rockport Red Sauce 1 cup catsup 3 tablespoons lemon juice 1 tablespoon horseradish 3 drops Tabasco Vi teaspoon celery salt 1/8 teaspoon salt

Combine all ingredients well and chill. Makes about 1 cup of sauce for use as a dip for fish.

Cliff Griffin, Lincoln Mustard Sauce % cup sugar Vi cup butter Vi cup dry mustard 3 teaspoons salt 2 tablespoons cornstarch 2 cups boiling vinegar 2 cups water 4 eggs

Boil for 10 minutes. Fold in 4 well-beaten eggs. Cook in double boiler until thick, about 5 minutes. Stir constantly.

Marie Melham, Sargent Barbecue Sauce for Fish pan drippings Vh cups boiling water sprinkle of salt and pepper 1 tablespoon Tabasco sauce 1 teaspoon dry mustard 1 tablespoon chili powder 1 tablespoon A-1 Sauce red pepper to taste sprinkle of paprika

Blend all the ingredients, stir and cook for 3 minutes. Pour over hot fish, either baked or fried.

Harold Markle, Harrison, Arkansas Jezebel Sauce 10 ounce jar pineapple preserves 10 ounce jar apple jelly 6 ounce jar horseradish Va ounce dry mustard, 1 teaspoon ground black pepper

Mix all ingredients together, let set in refrigerator 1 hour. Serve on game and meats.

Dave Oates, Seward 89

Preserving Game and Fish

Tips for Jerky

You can use a vegetable or fruit dehydrator with a forced draft, but most likely the oven will be used. Coat the racks with a little cooking oil, then lay the strips on them, pushing the meat well together but not overlapping. When the racks are loaded is the best time to apply the dry seasonings.

Lay aluminum foil in the bottom of the overi to catch the drips that form as the meat warms. Set the oven temperature at 120 to 130°. As ovens are ventilated anyway, the door need not be left ajar, although this is sometimes recommended to help draw off the moist air.

As the meat has a high percentage of moisture, you will end up with about 1 pound of jerky for every 5 pounds of meat. Throw meat into the freezer until it begins to firm up and then attempt to slice into thin strips.

Buck's Venison Jerky 1 tablespoon Liquid Smoke pepper 2 pounds venison steak Vi cup soy sauce Va teaspoon garlic salt Va teaspoon lemon

Trim off all visable fat. Cut lengthwise with grain into long thin strips, no more than Va inch thick. Combine soy sauce and seasoning. Pour over strips, which should be placed in a large bowl. Mix well. Let soak for 3 or 4 hours. Then place on wire rack on a baking sheet. Arrange strips on rack to touch but do not overlap. Bake in a very slow oven 150 to 170° for 10 to 12 hours. Test a strip by bending it. If it is still pink, cook a little longer until it is gray, but don't overcook. If it's crisp, you've ruined it.

After jerky is cooked, break it loose from wire rack and let it cool. Then place in a glass jar with a tight lid and sprinkle a few drops of Liquid Smoke over it. Store at room temperature. If all the fat has been removed, the jerky will keep indefinately. If the jerky is not quite dry, white specks may appear after a few days. Simply wipe off the harmless mold and enjoy it.

C H. "Buck" Smith, Lexington Oven-Dried Jerky 2 pounds lean boneless meat Va cup soy sauce Vi cup barbecue sauce 90 1 tablespoon lemon juice Vi cup brown sugar Vi teaspoon Liquid Smoke Va teaspoon black pepper 11/2 teaspoons onion 11/2 teaspoons hickory smoke-flavored salt 1 tablespoon Worcestershire sauce Vi teaspoon garlic powder

Trim all fat from meat and discard. Cut meat with the grain in Va or Vs-inch thick slices.

In a bowl combine all ingredients and stit until dissolved. Put the cut strips of meat, one layer at a time, in a flat glass, plastic or non-metal pan and brush liqujd over it. Marinate in the refrigerator for 12 hours, turning the meat at least twice, so that both sides are covered. The meat will absorb most of the liquid. Cover tightly and keep overnight jn the refrigerator. Shake off any excess liquid, arrange strips of meat close together directly on oven racks, or ca racks set in shallow, rimmed pans. Dry meat in oven at the lowest possible oven setting, until it turns brown, feels hard and is dry to the touch. Drying time varies with the meat being used, 8 to 15 hours. Cool and store in airtight containers.

If you desire a sweeter tasting meat, use 7 cup of brown sugar.

Chuck Stoughton, Lincoln Venison Jerky 1 pound venison 11/2 teaspoons hickory smoked ^alt Vi teaspoon garlic salt Vi teaspoon onion salt

Most venison ar.d antelope cuts may be used for jerky. This is a good way to use the flank. Remove all fat, gristle and waste trimmings. Cut meat into 5 or 6-inch lengths;' Va inch thick, and Va inches wide. Partially freezing the meat makes for easier cutting. Place a layer of meat in a bowl or dish that has a cover. Sprinkle with part of the hickory smoked, garlic and onion salts. Add another layer of meat strips and seasonings until everything is used up. Cover dish and place in refrigerator overnight. Next morning, place strips of seasoned meat on a cookie sheet. The pieces may touch, but not overlap. Dry at 175 to 200° for 4 to 5 hours. Meat should be dry and black. Cool. Store in a tightly covered jar.

Maurine S. Howell, Bristow Smoked Game

The smoking process must be reasonably slow, yet not so slow as to convert the meat into leather. A temperature 90 range of between 150 and 200° is considered best, probably 190 being ideal.

Basically, a smoker is a semi-enclosed box with a heating element such as a hot plate at the bottom, atop which is placed a pan of wood chips. As the chips are slowly heated they smolder, and this smoke gradually is absorbed, imparting flavor at the same time. Some type of adjustable vents can be used to control the heat and smoke.

Time is not critical because of the low heat, and the average pheasant will take about 8 or 10 hours or slightly longer to cook. During this time, more wood chips will have to be added about three or four times. Although game birds can be popped directly into a smoker, it is best to brine them first. This is true of domestic chickens too.

Using a glass or crockery container, put in sufficient water to cover however many birds are to be smoked. Then, for each 4 quarts of water, add 1 to 11/2 cups of curing salt, Vi cup brown sugar, Vi teaspoon ginger, 2 to 4 tablespoons of pepper, a few dashes of lemon juice, a couple

cups of cider, and Va teaspoon of maple flavoring. I he birds can then be simmered for about 5 minutes per pound in this brine or cold soaked overnight. When ready, wipe them off with a towel or air dry for an hour, then rub them liberally with a mixture of brown sugar, a few spoons of onion or garlic powder, and black pepper.

An alternative to the regular brine cure, one with a Chinese flavor, is prepared by mixing 1A cup water, Va cup soy sauce, 1/3 cup sherry, Va cup honey and Vi teaspoon powdered ginger in a sauce pan over heat. Allow mixture to cool, then marinate the birds in the refrigerator for 8 hours, turning several times.

Smoked Goose Brine % cup brown sugar cup soy sauce 1 teaspoon garlic powder (optional) Va cup salt 1 teaspoon onion powder Vi cup sherry

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Vi cup orange juice V/i cups water 2 tablespoons grated ginger root

Trim skin and fat. Puncture fatty areas with a fork or ice pick. Marinate in brine overnight. Rinse and dry on paper towels for 30 minutes. Place in electric smoker for 21/2 to 3 hours using 2 pansful of cherry, apple, or hickory wood chips. Finish cooking in the oven at 300°.

Mrs. Shirley Cumpston, Alda Smoked Game Meat 1 cup canning salt Vi teaspoon celery salt Va teaspoon nutmeg 1 dash cayenne pepper 1 teaspoon each: black pepper, meat tenderizer, onion salt, garlic salt, sage, savory salt, Herters salt

Cut meat as desired. Layer in pan and sprinkle salt mixtures on it. Leave standing for at least 2 hours, longer if a saltier flavor is desired. Rinse meat with cold water. Cook in radar oven for 8 minutes, reverse tray and cook another 7 to 8 minutes. Hang in smoker for 11/2 hours or longer if desired. Use apple wood.

Darwin "Sarge" Arnold, Waterloo Sure-Fire Smoked Fish

Mix these ingredients in a brine container

1 quart water Vi cup salt Vi cup sugar seasoning to taste

The above amount is about right for up to 10 pounds of fish, for larger quantities increase portions accordingly. Place fish chunks skin side up in brine. Submerge a large dinner plate or plastic lid just below the brine surface to insure no portion of the meat pieces are protruding from the brine into the air. Cure fish in brine solution for 5 hours (6 hours for saltier flavor). When curing time has elapsed, rinse each piece, rubbing meat gently until the slippery feeling from the brine solution is rinsed off. On a spread out towel, place fish skin side down and pat excess moisture away with paper towels. Allow fish to air dry for 60 minutes (now is a good time to plug in smoker for pre-heating). You'll know when air drying step is completed because fish gets a tacky glaze on the outside. Smoker should be adequately preheated so fish will begin curing immediately when put in smoker.

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With the air drying completed, fish is ready to be put on smoker racks. Should additional seasoning such as garlic, onion, maple flavoring, or brown sugar (gives rich flavor) be desired, now's the time to rub it in. Arrange the meat on the smoker racks skin side down so that the pieces are not touching each other (lets the smoke surround meat better). Put the thickest chunks on the bottom rack and the thinner pieces on the top rack since the bottom ones tend to complete smoking faster. It is not necessary to turn the fish once they are placed on the racks.

Once the meat is on the racks and actual smoking has begun, the smoker should NOT be unplugged or allowed to cool until alloted time is completed. It is important to maintain a steady and constant temperature.

After fish has been in the smoker for about 6 hours, begin checking for doneness every half hour. The meat will become grayish pale and then as it approaches completion, it begins to darken and get firmer. When it is close to done, it will have a bronze glazed appearance.

Don't expect home-smoked fish to be vivid red, because much of the commercially smoked fish is artificially dyed reddish orange for consumer sales appeal. If you wish to color your own smoked fish pick up some red and orange food dye, prepare a solution (Va ounce red, Va ounce orange per two gallons of water) and dip fish in the solution for approximately one-half minute after rinsing off the brine. For flavor variation in smoked fish, spices are often added directly to the brine. For a more pronounced taste, virtually any spice can be rubbed into the meat after removal from brine and washing (just prior to air drying). A little experimenting may be in order to develop the exact flavor cure you like best.

Smoked Fish Brine

1 gallon water, Va cup sugar, 1 cup salt. Stir until dissolved. Soak fish in this brine overnight or 8 to 10 hours. You may need to weight it down with a plate to keep it covered. Remove from brine. Rinse in cold water. Pat with paper towels and allow to dry at room temperature tor 2 to 3 hours until a film forms on the fish.

Place on racks of smoker. Use hickory sawdust or chips. Smoke 6 hours or more, depending on size of fish. Do not skin trout. Split thick pieces, but leave the bones.

George Peterson, Palisade Smoked Trout 3 quarts water Va cup salt Vi cup granulated sugar Vi cup brown sugar 1 teaspoon garlic powder small box pickling spices 1 tablespoon Liquid Smoke

Cut trout into large pieces and soak overnight in brine. Rinse in clear water. Smoke for 16 to 18 hours.

Mrs. James Wilson, Federal Way, Washington Canned Deer

Use part of the roasts or steaks for canning. Cut off all the fat. Cut meat into cubes, pack tight into quart jars. To each quart add 1 teaspoon canning salt and top with a good-size piece of beef tallow. Seal and process in a pressure cooker for V/i hours at 15 pounds pressure.

Mrs. Virgil J. Fisher, Pawnee City Old Fashioned Venison Mincemeat 2 pounds cooked venison, ground 4 pounds tart apples, peeled and chopped 1 quart apple cider 1 pound raisins 2 cups grape juice 1 teaspoon cinnamon Vi teaspoon allspice V/i pounds beef suet,

Combine venison, suet, apples, sugar, molasses, cider, currants, raisins, and meat stock. Mix well. Cover and simmer for 2 hours. Stir frequently. Add remaining ingredients. Mix well. Bring to boiling point. Pack in hot jars to within one inch of the top. Adjust lids. Process in boiling water for 1 hour and 50 minutes. This mincemeat may also be frozen. This makes about five quarts. For 9-inch pie, mix one tablespoon of butter with 3% cups of mincemeat. Bake at 450° about 30 minutes.

Mrs. Eugene Thurston, Ashby Venison Mincemeat ground 2 cups granulated sugar Vi cup molasses 1 pound currants 1 cup meat stock or bouillon 1 cup brown sugar 1 teaspoon nutmeg V/i teaspoon salt 4 pounds venison 3 pounds raisins 1 (12 oz.) box currants 1 tablespoon each: ginger, cinnamon, cloves, allspice, mace 1 pound brown sugar Va pound beef suet 3 pounds apples, peeled and quartered 1 tablespoon salt 2 quarts cider, grape or other fruit juice

Trim fat from venison. Cover with water; simmer meat until tender, or cook with pressure cooker. Refrigerate venison in cooking liquid overnight. Remove all fat from top of liquid. Separate meat from bones and put in food chopper using coarse blade. There should be enough ground venison to make at least 2 quarts of ground meat. 94 Grind suet and apples. Combine all ingredients in large kettle. Simmer 2 hours to plump fruit and blend flavors. Stir often to prevent sticking. Pack at once in hot pint jars. Adjust lids. Process in pressure canner at 10 pounds pressure at 240° for 1 hour. Makes about 11 pints.

Note: You can freeze mincemeat Recommended storage time is 3 months.

Mrs. Hanford Johnson, Crawford Corned Venison

Like smoking and drying, corning has been used for centuries as a method of curing or preserving meat. Any piece of meat can be corned. Because the corning process takes 15 days, it is advisable to do several pieces at one time Once corned, the meat can be preserved if kept in a cool place. This recipe makes about 2 gallons of marinade, enough for 8 to 12 pounds of meat.

Vi cup sugar 1 teaspoon whole cloves 3 bay leaves 1 teaspoon sodium nitrite 1 medium garlic clove, minced quarts of warm water V/i cups salt 2 tablespoons pickling spices 1 teaspoon peppercorns 31/2 teaspoons sodium nitrate 1 teaspoon minced onion 1 medium lemon, sliced

First, mix all dry ingredients in a large crockery, plastic, or porcelain container, because the chemical reactions with a metal container can be harmful. Sodium nitrate and sodium nitrite can be purchased or ordered at most drugstores. Next, stir in the warm water. When all dry ingredients are dissolved, add the onion, garlic, and lemon. The meat is then added and should be completely submerged in the marinade. Cover the container and place it in the refrigerator. Every other day, the meat should be turned and the mixture stirred. After 15 days, the meat will be corned and ready for cooking.

Darlene Jensen, Lincoln Pickled Carp Va cup mixed pickling spice Va cup lemon juice or 4 slices of lemon 1 pint vinegar 1 pint water 3 tablespoons sugar 1 tablespoon salt

Scale and wash carp or other fish. Cut in serving^size pieces. Mix vinegar, water, sugar, salt and pickhngspic* that is tied in a bag. Boil this 30 minutes. Then add A cup lemon juice. Cook 5 minutes longer. Remove lemon slices if used. Add fish to hot liquid a ^w peces at a time. Don't crowd in kettle as meat falls apart easily^ m mer until a fin can be pulled out. Pack fish in clearwide mouth jars with slices of onion. Pour ho hqu d over fish to cover. Do not seal jars. Do cover loosely with caps. At ter they are cool, they may be sealed. Refrigerate, let set for 3 days.

Mrs. Lawrence Kuester, West Point Pickled Fish

1 quart fresh fish cut into small pieces.

Place fish in a crock or jar with % cups pickling salt and 1 cup white vinegar. Let stand for 6 days in refrigerator, then remove and wash in cold water until water is cleared.

Cover fish with cold water and let stand for 1 hour, drain well, slice 2 or more medium onions, then mix vinegar solution as follows:

Va box pickling spices 1 cup white vinegar 1 cup sugar Vi cup white wine

Heat the solution so sugar dissolves. DO NOT BOIL. Let cool before adding to fish. Fish should be packed in jars with a layer of fish to a layer of onion. Add solution to jars which have been packed with fish and onions. Keep in refrigerator for 48 hours. Then they are ready to eat.

W. E. Rosencrans, South Bend Pickled Fish 6 bay leaves 2 tablespoons mustard seed 2 tablespoons whole black pepper 1 tablespoon allspice sliced onions 2 cups red wine vinegar 1 cup water 3 tablespoons white sugar 3 tablespoons brown sugar

Fillet fish, removing all bones. Place fish in salt water and let them stand overnight. Dry fish pieces and place on cookie sheet in an oven preheated to 250°. Bake for 30 minutes. Remove fish carefully with a spatula and place in a crock or plastic bowl. Put a layer of fish, a few onion slices, a layer of fish, and more onions until the bowl is full. Boil the vinegar, water, sugar and spices and pour over the fish. Make sufficient amount to cover fish. Ready in a few days.

Mrs. Gus Steppat, Valentine Pickled Fish in Wine Sauce 2 cups white vinegar Va sliced lemon 1 cup sugar 3 tablespoon mixed Vi cup white wine pickling spices

Fillet fish and cut into small chunks. Put fish into salt brine that is strong enough to float an egg. Put 1 pound 95   salt to each gallon of water. Soak for 48 hours. Drain and put into white vinegar for 48 hours. Drain. Put into a gallon jar or crock, one layer of fish, one layer of onion, until fish is used up. Boil the brine mix. Let cool and pour over fish and refrigerate for seven days.

George Thorpe, Sutherland Seviche-Pickled Fish 2 cups chopped fish fillets 1 medium onion, chopped 1 green pepper, chopped 1 clove garlic or powder to taste 11/2 teaspoons salt 1/2 cup lime juice (6 limes) 3 drops Tabasco 1 teaspoon MSG crystals (required) 1 teaspoon sugar Vi cup vinegar (or enough to cover) 1 teaspoon sugar Va teaspoon pepper

Slice fish fillets into small pieces. Let stand overnight in refrigerator in brine. Pickle juice can be used in place of vinegar.

Don Potts, Grant Canned Fish

Scale wash well, cut off heads, tails, and fins. Cut to fit in pint jars Fill jars to within 1 inch of top and add Vi teaspoon salt and 2 tablespoons of French dressing. Wipe top of jar well and adjust lid. Process 90 minutes at 15 pounds pressure in canner.

Do not put any water in jar with fish as they make their own juice. Can be used the same way as tuna or salmon.

Mavis Eberspecker, Harrison Canned Rainbow Trout

Dress trout as soon as caught and put on ice.

To can: Skin trout, cut in chunks, fill pint jars to within one inch of the top. Add to each jar Vi teaspoon of canning salt, 1 teaspoon olive oil, put lids on tight. Put jars on rack in canner with required amount of water. Start counting time when the pressure control begins to rock, cook gently for 90 minutes. Allow pressure to drop before removing jars. You can eat as opened or make fish into patties.

Mrs. Mar/ ). Davison, Champion How to Freeze Venison

Freezing preserves a high standard of payability and is the ideal way to save venison for use later.

Wrap meat for freezing immediately after it has been cut. Use wrapping or packaging materials made expressly for freezer use to insure a good quality product. Package meat in amounts suited to the needs of your family. Trim and clean the cuts so they are ready for cooking. Wrap or package carefully to retain moisture and exclude air from the package.

Two methods most commonly used to wrap meat are the drugstore wrap and the butcher wrap. These methods are recommended for "cuts" of meat. For ground meat, plastic bags are most convenient to use.

Drugstore wrap:

This method uses less wrapping material than the butcher wrap and generally gives a tighter, neater wrap. Pull paper tight against the meat to drive out the air. Make packages firm and smooth for easier stacking in freezer. Put opposite edges of paper together and fold down against meat to make an airtight seal. Fold ends and press firmly against package. Use freezer tape to seal ends and seams.

Butcher Wrap:

Place the meat to be wrapped in the center of a square of freezer paper. Pick up one corner and fold over the meat. Then fold the two side corners over the meat. By rolling the package over toward the remaining corner, all of the paper will be wrapped around the meat. This is a faster wrap but will not be as air-free.

Plastic bags:

This type of packaging is especially good for ground or chopped meat. Be sure to exclude air by packing the meat firmly into the bags and pressing the plastic firmly against the meat. Secure the top of the bag by twisting the opening tightly. Make a fold in the twisted section, bringing the open end down against the package, and then secure with a twist tie.

For all methods of packaging, place two layers of waxed paper between individual chops and steaks so the frozen pieces can be easily separated for cooking. Label all packages carefully with the cut of meat and the date of packaging.

Freeze quickly at 0° F. or lower. For the home freezer, turn the freezer to the coldest position to speed up freezing and prevent warming of food already stored in the freezer. Spread the packages to freeze. Place them close to the walls of the freezer or near the freezing shelves.

For best quality, do not allow meat to vary in temperature while it is frozen. A constant temperature of 0° F. or lower is recommended. Remember, Nebraska regulations require the meat of big-game animals to be used by June 30 of the year after it was taken.

Recommended Storage Time Ground meat...................................................2 to 3 months Roasts..............................................................8 to 12 months Steaks..............................................................8 to 12 months 96 How to Freeze Fish

Certain fish-freezing procedures have proven their worth to such an extent that the average person may have difficulty telling frozen from fresh. If the fish taste "fishy", they were either mishandled before or during the freezing process or stored for too long.

Actually, proper preparation of fish for freezing begins long before the sportsman reaches his freezer at home. As with any game, care must be taken in the field to insure that only wholesome fish reach the table.

Fish should be gutted as soon as possible after catching them since the viscera are the major source of contaminating bacteria. They should then be placed in a chest filled with chipped or flaked ice, so that ice surrounds the fish. Block ice should be used if fish must be stored for longer periods of time, as it won't melt so quickly. Fish may be placed in plastic bags to keep them from becoming waterlogged.

If an ice chest is impractical, a creel that allows free circulation of air is next best. Stringers can cause struggling fish to become bruised and battered, and if they are left in the warm surface waters of a lake or stream, they may spoil before even leaving the water.

More important than the wrapping material is the way in which the fish is actually wrapped. Since oxygen causes fish to discolor and become rancid, ail air must be kept away. Therefore, the packaging material must be snug against the fish and must be airtight.

The material must also be moisture proof. If improperly packaged, fish become dry, fibrous, and discolored. This is commonly called freezer burn and occurs when the meat is loosely wrapped, allowing moisture to leave the fish and form frost on the inside of the wrapper; it also occurs if moisture escapes the package entirely.

Another popular freezing method is to use containers in which the fish are encased in ice. This keeps air from reaching them and also prevents moisture loss. Milk cartons are good for this purpose. Some anglers use a 2Vi percent brine solution instead of pure water. The brine is formed by mixing Vi cup of salt to a gallon of water.

The good points of freezing in water and wrapping in paper can be combined by glazing the fish. Glazing consists of dipping the fish in water to form a protective layer of ice on the outside, thus sealing air out and moisture in. First the fish are wrapped in freezer paper and frozen. Then they are unwrapped and dipped in a pan of 33 to 40 degree water. This layer of water is then allowed to freeze. Dipping and freezing should continue until a heavy glaze is formed. Then they can be wrapped in a vaporproof material such as aluminum foil. This method is probably best for fish that must be stored for long periods of time.

When fish are prepared for eating it is best to defrost them for 24 hours on the bottom shelf of the refrigerator. Immersion in cold water is second best. Thawing at room temperature is not recommended as spoilage begins as soon as the fish start to warm. Defrosted fish should never be re-frozen.

If in doubt as to whether or not the meat is spoiled, Press gently down on the skin with your finger. If the tlesh springs back, it ought to be all right. If a dent remains, chances are it's borderline and could be spoiled.

How to Lard Venison

Larding venison takes only minutes—and keeps the roast moist. If you have a larding needle with a clip, insert one lardon into it at a time and make 1-inch larding stitches through the meat. Space the stitches as evenly as you can, about an inch apart in two rows across both sides of the saddle. Snip off the ends of the lardons as you go. If you do not have a needle, cut the lardons into 21/2-inch lengths, make holes for them with the tip of a skewer, an ice pick or a small, sharp knife, and poke them into place.

Amphibians and Shellfish

In addition to fish, lakes and rivers also produce a variety of other edible creatures. These include bullfrogs, turtles, crayfish and freshwater clams, and are among the tastiest aquatic offerings.

Bullfrog legs are a delicacy that are easy to prepare for the table. Only the hind legs are utilized and you can either sever the legs where they join the body, or cut the lower end of the body off where the legs join. The skin can then be easily peeled off, the feet removed, and the legs are ready for the pan.

Snapping turtles are somewhat more difficult to clean, but the meat is rated excellent by those who have tried it. Snappers are tough and have a powerful set of jaws. To clean, begin by cutting the head and claws off with a heavy knife or hatchet, turn the turtle on its back and cut around the base where the skin meets the shell. Lift the under shell off with legs, neck and tail attached and discard the rest. Skin and bone out the meaty portions of the neck, legs and base of the tail, wash and cook.

Freshwater clams are often tough if prepared like the salt water variety. Soak them in salt water for 4 to 6 hours, wash, pry open and remove the muscle tissue. Then pressure cook or boil until tender. Freshwater clams have a texture similar to oysters.

Crayfish are similar to shrimp in appearance and flavor and may be prepared in much the same way. Begin by twisting and breaking the tail off where it meets the body. If you do this carefully enough, you will also be able to remove the dark stripe, or intestine, at the same time. Otherwise turn and pull the middle section of the flipper at the end of the tail. This should also enable you to remove the intestine. Then break off remaining shell, wash and prepare.

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