Volume 66, Issue 1, 1988

Meats

AN ENGLISH proverb says, "God sends the meat, the devil sends the cooks." Without passing judgement on the origins of the gastronomic science, we can nevertheless declare that these meat recipes were devilishly hard to winnow out from among the hundreds we received—no surprise in a "meat-and-potatoes" state like Nebraska.

Perhaps for most Nebraskans meat is the primary item on the menu for the day's main meal, and for most, game no doubt constitutes a very small proportion of the year's meat.

But readers will find that all the recipes—whether named for dove, quail, grouse, pheasant, venison or other game species—will work equally well with domestic birds, beef and pork. And experiment-minded cooks will discover that recipes for game lend tasty variety to the usual domestic meat recipes.

But there are few diners who have tasted well-cared-for, well-prepared game who do not consider it an unparalleled delicacy, and one that makes the few months of the year it is available a gustatory celebration. If you are one of those who has been hesitant to try it, or whose experience has been spoiled by a badly done game meal, you owe it to yourself to experiment with the recipes that follow. You will almost certainly concur with the sentiments of the man described by poet Eugene Field:

When I demanded of my friend what viands he preferred,

He quoth: "A large cold bottle and a small hot bird!'"

Dove

Dove Kabobs 50 dove breasts 1 lb bacon 3 onions 3 green peppers 1 qt red wine

Bone each dove breast into two pieces of meat. Cut bacon, onion and peppers into 1 -1 Vi inch pieces. Alternate onion, breast, and pepper on skewer and soak overnight in red wine. Drain wine and grill over charcoal. Sharon Hagebuck, Albuquerque, NM

Baked Doves in Wild Rice several dove breasts 1 box wild rice 1 can cream of chicken soup 1 can cream of celery soup 1 can milk 1 can water onion, chopped salt pepper

Mix all ingredients in casserole pan and lay dove breasts on top of mixture. Cover with aluminum foil and bake 2 to 2Vi hours at 325°.

Jane Slawnyk, Utica, NE Doves in Sherry 4-6 dove breasts 1 1/2 cups water 1/2 cup oil 1/2 cup parsley, chopped 1/2 cup green onions, chopped salt 1 cup sherry pepper

Roll doves in flour. Place in roasting pan, salt and pepper, and add oil. Bake at 400° until brown. Add onions, water and sherry and cover pan. Bake until tender, basting frequently with pan juices. Add parsley to gravy and serve.

John Honea, Topeka, KS Chafing Dish Birds 10-12 doves or quail 1 cup butter or margarine 1 can mushrooms, drained 1 scant cup sherry wine 1 scant cup port wine juice of 2 lemons dash red pepper 2 bay leaves 1/2 cup Worcestershire sauce 1 tbl flour 1 cup cream salt pepper

Melt butter in large pan. Place birds close together in pan, breast-side down. Sprinkle with salt and pepper. Combine mushrooms, wines, lemon juice, and other seasonings and pour over the birds. Cover and cook slowly until tender. About 10 minutes before serving, thicken the sauce with flour and add one cup cream. Serve on toast. A favorite recipe of Mrs. Keith Neville, wife of Nebraska Governor, 1917-1919.

Mrs. Stephen W. Swoboda, Stanton, NE 6 7   Dove Breasts Deluxe 8 dove breasts 1 can cream of mushroom soup 3 tbl soy sauce 3 tbl flour 1/2 can milk 3 tbl onion, minced

Dredge breasts in the flour and brown in hot fat. Remove from skillet and place in small roaster or slow cooker. Combine mushroom soup, milk, soy sauce and onion in a saucepan. Heat until boiling and thoroughly blended, then pour over the breasts. Cook 1 to 1 Vi hours at about 325°.

Mrs. Kenneth Grossman, Nelson, NE Dove Tetrazzini 1 1/2 cups boned doves 3 tbl butter or margarine 3 tbl onion, chopped 1/3 cup mushrooms, sliced 1 1/2 cups dove broth 2 tbl cornstarch 2 cups thin spaghetti 1 cup shredded cheese

Melt butter in saucepan, cook onions and mushrooms over low heat until tender. Add dove broth and cornstarch and stir until thickened. Add dove and spaghetti. Heat mixture until bubbling, stirring frequently. Turn into baking dish and top with cheese. Place under broiler until cheese melts.

Elaine Nelson, Hayes Center, NE Doves with Piquant Sauce 10 dove breast fillets 1/4 cup flour 1/2 tsp garlic salt 1/4 tsp paprika 1/8 tsp pepper 2 tbl shortening

Place flour, garlic salt, paprika and pepper in a plastic or paper bag, add dove breasts and shake until meat is well coated. Heat shortening in medium skillet and brown breasts on both sides. Remove meat to platter and keep warm while preparing sauce.

Piquant sauce: 1 med onion, sliced 1 tbl shortening 2/3 cup water 2 tsp cornstarch 2 tsp soy sauce

Cook and stir onion until crisp-tender in same skillet used for doves. Blend water, cornstarch and soy sauce and pour into skillet. Cook and stir constantly until sauce thickens and boils. Continue stirring and allow to boil for one minute. Add doves to sauce, heat through, and serve on bed of rice.

Fried Dove Breasts 1 cup beer salt 1/2 cup white flour pepper 1/2 cup pancake flour

Use self-rising flour to make proper consistency. Combine white flour, salt and pepper in one bowl; in another bowl combine pancake flour and beer. Roll breasts first in dry mixture, then dip in pancake flour and beer batter. Deep-fat fry 10-15 minutes until done.

Helen Mika, Lincoln, NE Kitchen tips: • Heat pans or pots before adding oil or butter. This virtually eliminates the chance of sticking. • For good texture, flavor and nutrition, add a bit of evaporated milk to hamburger when forming it into patties. Grilled Dove Breasts 10-12 dove breasts, skinned 1 tbl Worcestershire sauce l/3 cup oil 1 tbl fresh thyme, chopped 1/4 cup red wine vinegar 2 tbl scallions, chopped 3 tbl soy sauce 1 tsp sesame oil

Mix all ingredients in a flat baking dish. Cut meat from breast bones and leave each half intact. Place each fillet between sheets of waxed paper and gently pound with a mallet or rolling pin until meat is about one-half its original thickness. Soak the meat in marinade turning occasionally, for 1-6 hours. Cook fillets on grill over hot fire 2-4 minutes per side until they are slightly rare rather than well done. Serve on toast with butter and Dijon mustard.

David Farris, Portland, OR

Quail

Baked Quail with Mushrooms 6 quail l/3 cup flour 1 med onion, coarsely chopped 1/2 cup butter 1/2 lb fresh mushrooms, sliced 1/4 cup plus 1 tbl flour 2 cups chicken broth 1/2 cup sherry (optional)

Combine flour, salt and pepper, dredge quail in mixture and set aside. Saute mushrooms and onions in 2 tablespoons butter, remove and set aside. Melt Vi cup butter in a large skillet and brown quail on both sides. Remove quail to a 1 Vi quart casserole dish. Add flour to the drippings in skillet, cook one minute, stirring constantly. Gradually add broth and sherry, and cook over medium heat, stirring until sauce is thickened and bubbly. Stir in mushrooms and onions. Pour over quail, cover, and bake 90 minutes. Serve over rice.

Carol Herzog, Portland, OR Stuffed Roast Quail 8 quail 1 med onion, chopped 3/4 cup celery, chopped 1 1/2 cups cooked long grain rice 1 cup chicken livers, chopped 1/4 green pepper, chopped 1/4 cup butter 1/3 cup chicken bouillon 1/3 cup port wine

To make stuffing, fry onion, pepper and celery in butter over medium heat until vegetables are tender. Add livers, mix and simmer 5 minutes, stirring constantly. Add cooked rice and mix well. Fill quail cavities with the stuffing and rub birds with soft butter. Place in a shallow roasting pan. Heat the bouillon and port wine to boiling point and pour some over the birds, enough so there is about !/2-inch in the pan. Save any leftover stuffing to serve with the birds. Place roasting pan in preheated 450° oven and roast for 30 minutes, basting with the pan juices a couple of times during roasting. Add leftover bouillon and wine to the stuffing and heat just before the birds are done. Serve immediately on heated platter.

James J. Spearman, Omaha, NE 9   Oven Fried Quail 6 quail 1/2 cup herb stuffing mix, crushed 1/3 cup butter, melted l/3 cup Parmesan cheese, grated 2 tbl green onion, finely chopped

Preheat oven to 350°. Line a baking pan with aluminum foil. Split quail down back and flatten. Combine stuffing mix, cheese and onion. Dip quail in melted butter and coat with stuffing mixture. Place in pan and bake 30-40 minutes, or until meat can be easily removed from bones. Serve immediately.

Sam and Vicky Cowan, Beatrice, NE Baked Quail 12 quail, split salt garlic powder paprika 12 strips bacon 2 tbl Worcestershire sauce 1 cup chicken stock

Rub quail with seasonings and wrap 1 strip of bacon around each bird. Place in a shallow baking dish and sprinkle with Worcestershire sauce and chicken stock. Cover and bake 1 -2 hours at 350°. Remove cover during last 20 minutes to brown.

Darline Bergmeier, Dewitt, NE Delicious Quail Breasts 10 quail breasts seasoned salt pepper flour cooking oil 1 can chicken gumbo soup 1 can golden mushroom soup 1 can onion soup

Sprinkle seasoned salt and pepper on quail breasts and flour them. Brown lightly in a skillet with cooking oil, then put in a greased baking dish and set aside. Combine the 3 cans soup in a saucepan and heat. Pour soup mixture over quail and bake 1 hour at 350°. Also good with dove and pheasant.

John Honea, Topeka, KS Braised Quail 4 quail salt pepper flour 1/4 cup bacon drippings 1/2 cup milk 1 can cream of celery soup 1/2 cup onion, chopped 1/4 tsp caraway seed

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

Mrs. John Compton, Syracuse, NE 10 Best Ever Quail 6 quail, cut in serving pieces 1/4 cup peanut oil 1 sm onion, chopped 2 whole cloves 1 tsp peppercorns 2 cloves garlic, minced 1/2 bay leaf 2 cups white wine salt pepper 1/8 tsp cayenne 1 tsp chives, chopped 2 cups evaporated milk

Fry quail in peanut oil in pan with lid. Add onion, cloves, peppercorns, garlic and bay leaf, and cook several minutes. Add quail and brown. Add wine, salt, pepper, cayenne and chives. Simmer 60-90 minutes until tender or bake covered in oven 1 hour at 325°. Remove quail and add evaporated milk for sauce and heat. Serve sauce over quail.

Mardian Mathews, St. Paul NE Celery Braised Quail 8 quail 1/4 cup butter 1 clove garlic, minced 1/2 cup chicken stock Tabasco sauce parsley sprigs flour salt pepper 1 cup celery, chopped 1/2 cup milk hot buttered noodles

Roll quail in seasoned flour, then brown in butter on all sides and remove from pan. Add celery and garlic to pan and fry over medium heat, adding more butter if necessary. When vegetables are tender add flour and mix into butter. Add bouillon and milk, stirring constantly until sauce has thickened. Return birds to pan and simmer 25-30 minutes, turning birds a couple of times in the sauce. Add a few drops of Tabasco, and more milk if sauce gets too thick. Place birds on heated platter surrounded by hot noodles and spoon sauce over birds and noodles. Garnish with parsley.

James J. Spearman, Omaha, NE Quail and Wild Rice 2 quail breasts 2/3 cup wild rice, uncooked 1 cup mushrooms, sliced 4 tbl Maderia wine salt 2/3 cup heavy cream pepper 2 tbl cooking oil 4 tbl butter parsley sprigs

Fillet meat from quail breast. Wash rice in cold water, place in saucepan with 3 cups cold water and bring to boil. Simmer 30-35 minutes until tender. Rinse rice under hot water, drain and return to saucepan. Fluff over heat to dry and keep warm. Heat butter and oil in a large skillet and saute mushrooms about 5 minutes until tender. Cut quail meat into bite size pieces and add to skillet. Brown on all sides about 3 minutes. Turn heat to high and add Maderia, cooked rice and cream. Heat to boiling point, tossing rice and meat in the sauce. Serve very hot garnished with parsley.

James J. Spearman, Omaha, NE Braised Quail with Grapes 6 quail 1/2 cup flour 1 tsp salt 1/4 tsp pepper 1/4 cup butter or margarine 1 1/4 cups chicken broth 1 tsp parsley, chopped 1/8 tsp leaf thyme, crumbled 1 bay leaf dash pepper 1 tsp orange rind, slivered 1 cup green grapes, halved 6 slices buttered toast

Coat quail lightly with combined flour, salt and pepper. Brown in butter in large skillet, add broth, parsley, thyme and bay leaf, then cover and simmer 10 minutes. Remove bay leaf and add browned quail, then simmer 15 minutes. Add orange rind and grapes, then simmer another 5 minutes or until quail are tender. Place a quail on each slice of toast and serve with sauce. Garnish with grapes and orange slices if desired.

Ronald Eugene Hayes, Oakland, I A 11   12

Grouse

Grouse with Orange Slices 2 tbl orange juice 1 tsp lemon juice parsley, chopped salt pepper 4 grouse 4 orange slices, peeled and seeded 4 slices bacon 1/4 cup butter, melted 1 orange peel, grated

Sprinkle grouse inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 350° for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, baked hominy and baby brussels sprouts.

Gertrude Spearman, Omaha, NE Grouse Breasts with Ham Sauce 1/2 cup chicken broth 2 tbl sherry wine 1 tbl chopped parsley salt pepper 2 grouse breasts 1 tsp celery salt 1/4 cup butter 6 green onions, chopped 1/2 cup ham, diced 1 cup light cream

Rub grouse breasts with celery salt, salt and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.

Mrs. Stephen W. Swoboda, Stanton, NE Oriental Grouse 1-2 grouse Vi cup margarine 1 can beef broth Vi can water 2 tbl flour Va cup margarine 1 tbl soy sauce onion green pepper tomato, cut into chunks cooked rice, white or wild salt pepper

Clean and skin grouse. Cut meat from breast and slice into V^-inch slices. Brown slices in Vi cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.

Mrs. Marvin Koth, Aberdeen, SD Grouse in Sour Cream 1 grouse cut into serving pieces flour salt pepper 1 cup sour cream 3 tbl dry onion soup mix 1/2 cup milk

Coat bird with flour and salt and pepper to taste. Brown grouse in hot fat. Combine cream, soup mix and milk, and pour over bird. Cover and bake at 350° for 1 hour or until tender.

Barbara A. Fix, Harvey, ND Creamed Grouse 2 cups milk 3-4 chicken bouillon cubes 1 1/2 tbl Schilling Salad Supreme salt pepper 1-2 grouse, skinned and boned 1 onion, chopped 1 cup celery, chopped 2 cups water 1/2 cup margarine 1/2 cup flour

Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery and water. Simmer 1 Vi to 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.

Maedean Mathews, St. Paul, NE Kitchen tips: To make rice tasty and nutritious, add wheat germ. Also, use juice from cooked vegetables instead of plain water. Sauteed Grouse Breasts sage thyme flour 2 cups brandy oil-butter (50-50) for frying 2 grouse breasts fresh garlic black pepper 7-8 juniper berries paprika

Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook. Just before removing meat, add another 2-3 tablespoons of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sauteed mushrooms have been added.

Don Cunningham, Lincoln, NE 13   Savory Grouse 1 grouse cut into serving pieces 1/2 cup flour 1/2 tsp salt 3/4 tsp sugar 1/4 tsp allspice 3/4 tsp garlic ^ 1/8 tsp paprika 2 tbl margarine

Mix flour, salt, sugar, allspice, garlic and paprika in a flat bowl or pan. Dip grouse pieces in flour mixture to coat. Brown pieces gently in margarine over low heat, add a small amount of water, cover, and simmer until tender.

Julie Allen, Omaha, NE Party Wings 2 cups barbecue sauce 1 1/2 cups catsup 1/2 tsp mustard 1/2 tsp cayenne pepper 1/2 tsp seasoned salt 1 1/2 tbl onion flakes 1 cup sliced hot jalapenos 1/2 cup jalapeno juice 1 1/2 cups brown sugar 2 doz chicken wings

Preheat oven to 325°. Place chicken wings on broiler pan and bake for 25 minutes. Then turn and baste with barbecue sauce every 15 minutes for Wi hours. Place finished wings in casserole dish and pour remaining sauce over to serve.

Dan Curran, Lincoln, NE

Chicken

Curried Chicken 2 tbl shallots or onions, chopped 1 cup chicken broth 2 tbl almonds, chopped 1 tsp cornstarch 1/4 cup heavy cream 4 chicken breasts, boned and skinned salt pepper 1 tbl curry powder 2 tbl butter with a few drops of oil

Cut chicken in 1-inch strips and season. Melt butter and oil in heavy skillet. Add chicken and onions and cook until lightly browned. Pour broth, almonds and curry powder over mixture. Bring to a boil and simmer 25 minutes. Mix cornstarch and cream, thicken and pour over chicken.

Bruce Schwenke, Beatrice, NE Chinese Chicken Wings 3 lbs chicken wings, separated 1/3 cup soy sauce 2 tbl oil 3 tbl chili sauce 3 tbl sherry wine 1/3 cup honey 1 tsp salt 1 tbl ginger root, grated 3-4 cloves garlic, crushed 4 shakes Tabasco sauce

Separate chicken wings (the part that has 2 bones), cut slightly at both ends and peel bone out. Mix ingredients and marinate chicken overnight. To cook, put chicken and marinade in covered roaster and bake at 325° until done, then leave uncovered and bake another 15 minutes.

Helen Mika, Lincoln, NE Biscuit Topped Chicken Pie 2 cups chicken, cooked and diced 1 3/4 cups chicken broth 1/3 cup butter or margarine 1/3 cup flour 2/3 cup milk 1 16-oz can mixed vegetables, drained lA tsp salt 1/8 tsp pepper Biscuit topping: 1 1/2 cups biscuit and baking mix 1/2 cup milk

Melt butter in large saucepan over low heat, add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add chicken broth and milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in chicken, mixed vegetables, salt and pepper. Heat thoroughly, then pour mixture into greased 8-inch square baking dish. To make biscuit toping blend mix and milk and stir well. Turn onto floured board and form a ball. Knead 3-4 times. Roll to /i-inch thickness and cut with a 2-inch biscuit cutter. Cover mixture with biscuit topping. Bake 35 minutes at 350°.

Ina Kendall, Baton Rouge, LA 14 Happy Chicken 2 chickens, cut up; or 12 pieces 20 oz chunk pineapple 1/2 cup dry sherry 1 pkg onion soup mix

Fit chicken pieces in large flat pan with tight cover. Mix other ingredients except pineapple chunks and pour over chicken pieces. Lay pineapple chunks on top of chicken and bake, covered, 90 minutes at 350°. Uncover and bake 30 minutes at 375° until nicely browned. Serve with rice or fettucini.

Jan McGrew, Littleton, CO Chicken Breasts Romano 3 whole chicken breasts, split in half seasoned flour 1/4 cup shortening 1/4 cup onion, minced 2 tbl Romano cheese 2 cups tomato juice 1 tbl sugar 1/2 tsp garlic salt 1/2 tsp oregano 1/4 tsp basil 1 tsp vinegar 1 can mushrooms 1 tbl fresh parsley, minced 1 cup cheddar cheese, shredded 1/2 tsp salt

Shake chicken breasts in a bag with seasoned flour. Brown chicken in shortening in large skillet, then remove chicken and discard all but 1 tablespoon of shortening. Add onions and lightly brown. Add tomato juice combined with Romano cheese, sugar, salt, garlic salt, oregano, basil, vinegar, mushrooms and parsley. Addchicken, cover and simmer 45 minutes, until chicken is tender and sauce is consistency of gravy. Sprinkle with shredded cheese before serving.

Mary L Mills, Omaha, NE Barbecued Chicken chicken pieces 1 tsp salt 1/4 tsp pepper 1 tsp basil !/2 cup soy sauce 1/2 cup catsup 1/4 cup honey 2 garlic cloves, crushed 1 tsp Accent

Sprinkle chicken with salt, basil, Accent and pepper. Mix rest of ingredients to make sauce. Place chicken in single layer, skin side up. Baste with sauce and cook uncovered 1 hour at 350°.

Mrs. Lewis Hamner, Monroe, NE Mom's Giblets and Rice chicken giblets salt 1 sm onion, diced pepper 1 cup rice

Dice giblets and onion and cook 30 minutes in water seasoned with salt and pepper. Add rice and cook about 1 hour at low heat until tender, stirring often.

Joan Smejkal, Omaha, NE Creamy Baked Chicken Breasts 4 boneless chicken breasts, skinned 8 slices Swiss cheese 1 can cream of chicken soup, undiluted 1/4 cup dry white wine 1 cup herb seasoned stuffing mix, crushed 1/4 cup melted butter or margarine

Arrange chicken in lightly greased baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake 45-55 minutes at 350°. Serve with steamed broccoli spears, fruit salad and dinner rolls.

Ina Kendall, Baton Rouge, LA Coq Au Vin 1 frying chicken, without neck or back 3 tbl butter 3/4 cup onions, chopped 3 green onions (including tops), chopped 1 carrot, sliced 1 clove garlic, chopped fine 1/2 lb mushrooms, sliced 1 tbl parsley 1 tsp marjoram 1 bay leaf 1 tsp thyme 1 Vi cups dry red wine 1 tsp salt 1/8 tsp black pepper 2 tbl flour

Melt butter and brown meat on all sides in a dutch oven. Remove meat and add onions, carrot, garlic and mushrooms. Cook until onion is limp and transparent. Add all seasonings and stir in flour. Return meat to pot and add wine. Cover and simmer 60-90 minutes until chicken is tender. May substitute pheasant or quail.

Charlene Hesser, Hickman, NE 15

Pheasant

Braised Pheasant pepper 2 oz brandy 1/2 cup white wine or sherry 2/3 tbl sweet cream 1 pheasant, quartered 1 med onion, cut into pieces 2 stalks celery, cut up 1 or more tsp cornstarch salt

Make a broth of pheasant neck, wings, liver and back by covering pieces with water, and add onion and celery. Cook until meat can be easily removed from bone. Put meat back in broth and thicken with cornstarch. Salt and pepper to taste. Brush pheasant with butter, place in a skillet and brown, or place in a pan and brown under broiler. Add warm brandy in skillet or pan and ignite it. Remove bird and put in pan just large enough to hold it. Add broth in pan used to brown bird and let it simmer 2-3 minutes. Add wine to broth and pour over the bird, nearly covering the meat. If there isn't enough broth, add some chicken broth. Bake at 325°. You may drizzle another 1/2 cup wine through the sauce. When it is mixed, add sweet cream. Place bird on a platter and pour sauce over meat.

Rose Marie Tondl, Lincoln, NE Chinese Pheasant with Onions 1 pheasant 2 bunches green onions 1 tbl soy sauce 1 tbl sesame oil 1 tsp salt 1/2 cup peanut oil rice water chestnuts (optional)

Cook pheasant until tender, bone, tear meat into small strips and place on large platter. Clean onions, split length-wise and cut into 1/2-inch pieces. Place onions over the mound of pheasant meat, pour soy sauce and sesame oil over pheasant and salt. When ready to serve pour Vi cup smoking-hot peanut oil over onions and meat, toss like a salad and serve over cooked rice. Add water chestnuts if desired.

Mrs. Montine Munnerlyn, Lonoke, AR Brandy and Cream Pheasant 2 pheasants 4 slices bacon 2 green onions, sliced 1 clove garlic, minced 3 tbl butter 1 Vi cups chicken broth 3/4 tsp salt 1/4 tsp pepper 1 1/2 cups cream 3 tbl horseradish l/3 cup brandy

Cover each pheasant with 2 slices bacon and truss, keeping the bacon in place. Brown onions, garlic and pheasants in butter in skillet. Remove to broiler pan and pour in the pan juices. Pour brandy over pheasant and ignite. Add chicken broth, salt and pepper. Bake 35-45 minutes at 375° until tender, basting frequently. Stir cream and horseradish into pan juices. Bake 15 minutes longer and serve with cream sauce.

Esther Mihulka, Columbus, NE Lemon Pheasant 1 pheasant, boned and cut into sm pieces 1 tbl sherry or hearty burgundy 1 tbl soy sauce 2 eggs 1/4 cup cornstarch 1/2 tsp baking powder 1-2 cups salad oil 1/3 cup sugar 1 tbl cornstarch 2 tbl lemon juice, plus water to make 1 cup liquid pepper lemon, thinly sliced

Combine pheasant with wine and soy sauce in a large bowl. Let stand for 30 minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in a small bowl and beat in XA cup cornstarch and baking powder to form smooth batter. Heat oil to 350° in wok or large skillet. Coat bird with batter and frv until browned. Combine sugar, 1 tablespoon cornstarch, water-lemon juice combination plus a few drops of yellow food coloring. Put in saucepan and boil until clear. Add more sugar or lemon if needed. Pour sauce over fried pheasant and serve on a bed of lettuce. Garnish with thin lemon slices and serve with steamed rice.

Sandi Sloan, Omaha, NE Roast Pheasant in Orange Gravy 2 pheasants 1 tbl butter, melted Apple-Celery Dressing: 4 cups seasoned stuffing mix 1/2 cup onion, chopped 1 egg, lightly beaten 1/2 cup butter Orange Gravy: 2 tbl cornstarch 1 cup orange juice 1/4 cup brown sugar, firmly packed 1 cup chicken broth

Prepare stuffing and spoon lightly into pheasant cavities. Place birds breast side up on rack in roasting pan and brush with melted butter. Roast covered 2-3 hours at 325°, or until internal temperature of stuffing reaches 165°. Lard birds or baste frequently. Serve with orange gravy. To make dressing: toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet, add celery and onion and stir frequently 2-3 minutes until tender, then add to stuffing mixture. Stir in water and egg until well blended. To make gravy: remove pheasants and place on serving platter to keep warm. Drain drippings from roasting pan, leaving brown particles in pan and sprinkle pan with cornstarch. Stir and cook over medium heat until just blended, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars and wine. Return to heat and stirring constantly, bring to boil. Boil 1 minute.

Mrs. Elsie Luthy, Humboldt, NE 16 Pheasant Nuggets 1 pheasant, cut into 1-inch chunks Batter: 1 cup flour 2 1/2 cornstarch 2 tbl Parmesan cheese 2 tbl parsley 1 tsp dried fine herbs 1 cup ice water 1 egg yolk, beaten 2 egg whites, stiffly beaten Vi tsp salt

Make herb batter by stirring together flour, cornstarch, cheese, parsley, herbs and salt. Make well in center. Beat ice water and egg yolk together and add all at once to dry ingredients. Dip pheasant chunks into batter and deep-fat fry until done. Serve with sweet and sour sauce or mustard sauce.

Rose Marie Tondl, Lincoln, NE Pheasant and Wine Sauce 1 pheasant salt 1/2 orange 1/2 lemon Sauce: 1 cup currant jelly 1/2 cube butter 1 cup dry sherry 1 tbl orange rind, grated 1 tbl lemon rind, gratedSoak pheasant in salt water for 1 hour and drain well.

Salt Soak pheasant in salt water for 1 hour and drain well. Salt inside and place 1/2 orange and 1/2 lemon, with rinds, inside bird. Bake covered 3 hours at 325° then remove cover and bake last 30 minutes to brown. To make sauce, melt jelly and butter, stirring constantly, then add sherry, orange and lemon rind. Simmer a few minutes and spoon over bird.

Elaine Anderson, Hamilton, MT 17   Pheasant in Sour Cream 2 pheasants 1 1/2 sticks butter paprika salt 8 strips bacon 6 whole sm onions, peeled 1 pt sour cream

Coat pheasants with butter and sprinkle with paprika and salt. Place breast up in casserole, cover with bacon and place onions around birds. Bake 45 minutes at 400° until brown, then add butter to keep moist and pour cream on birds. Roast another 10 minutes.

Marvin R Hebing, Oakland, IA Fruited Pheasant 3 pheasants 1 cup white raisins 1/2 lemon juice of 3 oranges salt 1 tsp grated lemon rind pepper 1 cup chicken stock 5 1/2 tbl butter 1/3 cup muscatel wine

Rub birds inside and out with lemon and season well with salt and pepper. Put breast up in baking dish and spread with butter. Add remaining ingredients to the dish. Bake uncovered 45 minutes at 350° basting every 10 minutes.

Heather Fleming, Logan, IA Pheasant Scallopini 2 pheasant breasts 2 eggs, beaten salt pepper 1 1/2 cups fine breadcrumbs 1/4 lb butter or margarine 1 lemon

Remove breasts from pheasant, skin and slice each breast into 4 1/2-inch thick pieces. Place each slice between double folds of waxed paper and gently flatten with wooden mallet or side of meat cleaver. Season beaten eggs liberally with salt and pepper, and dip each meat slice into eggs and then roll in breadcrumbs. Don't use too much eggs or you'll overwhelm flavor of pheasant. Separate each layer of meat with waxed paper and place in refrigerator for 2 hours. Melt butter, saute chilled slices of meat 1 minute on each side. Do not overcook. Meat should be golden and juicy. Serve with or without lemon juice squeezed over meat.

Sherry Vap, McCook, NE Pheasant with Scotch Whiskey 1 pheasant, quartered 4-6 tbl butter 1/2 cup Scotch whiskey 1/2 cup chicken broth 1 tbl flour 1 cup heavy cream salt pepper 1/2-1 cup hot water 1 sm onion, thinly sliced Vi cup mushrooms white or wild rice, or a mixture

Pat pheasant dry, season with salt and pepper and roll in flour. Slowly brown in butter, uncovered, for 25-30 minutes. Pour Scotch over meat, cover and cook 5 minutes. Add chicken broth and 1/2 cup water. Simmer until meat is tender. Remove meat, cover and keep warm. Simmer pan drippings, 1 tablespoon butter, thinly sliced onion and mushrooms until tender. Heat the cream until just under boiling in a separate pan. Turn heat up under drippings and rapidly mix in 1 tablespoon flour. Add Va to Vi cup additional hot water if needed. Stir in hot cream. Serve pheasant on hot rice and pour gravy over meat.

Mrs. Marvin Koth, Aberdeen, SD Pheasant with Rice Stuffing 2 game birds 1/4 cup onions, chopped 1/4 cup almonds, slivered 1/2 cup long grain rice 3 tbl butter 1 cup water 1 chicken bouillon cube 1 tsp lemon juice 1/2 tsp salt 1 sm can mushrooms

Season birds inside and out with salt and pepper. Saute onions, almonds and rice for 10 minutes, then add water, lemon juice, bouillon cube and salt. Simmer until rice is fluffy. Stir in drained mushrooms. Put mixture inside seasoned birds. Roast 30 minutes uncovered at 400°. Uncover and bake 1 hour until tender, basting with butter.

Mrs. Dell Clark, Alliance, NE Hunter's Delight Pheasant 2 pheasants salt pepper 6 oz butter 2 tbl peanut oil 1 oz brandy 1 med onion, julienned 4-8 med mushrooms, julienned 2 bay leaves pinch or two of thyme pinch of caraway seeds 1 cup white wine, Sauterne preferred 1-1/2 cups half and half 2 cups sour cream dash Worcestershire sauce juice of 1/2 lemon wild rice

Disjoint pheasant and split breast in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and peanut oil. Remove meat from skillet. Add brandy to skillet and stir to loosen all particles. Add onion, mushrooms, bay leaves, thyme and caraway seeds and let simmer 5 minutes. Stir and add wine and half and half. Blend and simmer another 15 minutes. Remove from heat, add sour cream and blend thoroughly. Add Worcestershire sauce and lemon juice and blend well. Place pheasant pieces and juices into sauce, return heat to low and simmer 1 hour. Serve pheasant pieces with adequate sauce over rice, noodles or dumplings.

Tony Soucek, LeGrange Park, IL Kitchen tips: • When using a new frying pan without the non-stick lining, boil a bit of vinegar in it to keep things from sticking. • When frying chicken, roll it in powdered milk instead of flour for a terrific golden-brown finish. Sweet and Sour Pheasant 1 1/2 lbs pheasant, cut into Vi x 1-inch cubes Batter: 1/2 cup flour 1/4 cup cornstarch 1/2 tsp baking powder 1 tbl egg, beaten 1/2 cup water 1 tsp oil

Dip cubes in batter and deep-fat fry in 375° oil until done. Hold in oven until all are cooked.

Sauce: 3/4 cup sugar 1/3 cup catsup 1 tbl soy sauce 1/4 tsp salt 2/3 cup water 1/3 cup vinegar

Mix above, then thicken with:

3 1/2 tbl cornstarch 1/3 cup water 1/2 tbl oil

Then add 1 green pepper cut into bite size pieces, and V2 cup or more of pineapple chunks.

Lowell Johnson, Lincoln, NE 19   Barbecued Pheasant 2 pheasants shortening flour salt pepper 1 lg onion, chopped 1 tbl melted butter 1 tbl brown sugar 1 tbl cornstarch 1/4 cup catsup 2 tbl Worcestershire sauce 2 tbl vinegar (or less) 1/2 tsp dry mustard 1 qt tomatoes

Bone pheasant and cut into bite size pieces, coat with flour, salt and pepper. Brown in shortening and place in casserole dish. Saute onion in butter in skillet, combine brown sugar and cornstarch and add to onion. Gradually add remaining ingredients along with 1/4 teaspoon salt and pepper. Cook sauce 20-25 minutes, then pour over browned meat pieces and bake 1 1/2 hours at 300°, basting occasionally. May be served on bed of rice if desired.

Mrs. Chris Effken, Auburn, NE Pheasant with Sauerkraut 1 pheasant flour salt pepper shortening sauerkraut

Cut pheasant into serving pieces. Coat with flour, salt and pepper. Brown pheasant on both sides in shortening in roasting pan. Cover with sauerkraut and bake at 350° until tender.

Mrs. Ralph Hromadka, Hastings, NE Deep Dish Pheasant Pie 2-3 cups cooked, cubed pheasant 1 10-oz pkg frozen peas and carrots 1 small onion, chopped 1 4-oz can mushrooms, drained 1/4 cup butter or margarine 1/3 cup flour 1/2 tsp salt 1/4 tsp sage 1/8 tsp pepper 1 1/2 cups water 3/4 cup milk 1 chicken bouillon cube pimento (optional) parsley (optional) pastry for double crust pie

Saute onion and mushrooms in butter in large skillet. Stir in flour, salt, sage and pepper. Add water, milk and chicken bouillon cube. Cook and stir until mixture begins to thicken. Add frozen vegetables, pheasant, pimento and parsley, and heat until mixture is quite thick and bubbly. Place half of pie pastry into large deep dish pie plate and turn the hot mixture into dish. Place other half of pastry over top, flute edges and cut slits in top for steam to escape. Bake 20-30 minutes at 400° or until crust is golden brown.

Peggy Hettick, Rapid City, SD Pheasant in Red Wine 1 pheasant 6 tbl butter, softened salt pepper, freshly ground 72 cup onions, chopped fine 1 cup dry red wine 1/2 cup chicken stock bay leaf 2 slices lean bacon 1 cup fresh mushrooms, thinly sliced 1 tbl flour 1/3 cup heavy cream

Wash pheasant under cold water and pat dry inside and out with paper towels. Rub cavity with 1 tablespoon soft butter and sprinkle liberally with salt and pepper. Truss bird with kitchen cord. Heat 3 tablespoons butter in dutch oven or heavy casserole dish over moderate heat, add pheasant and brown on all sides. Do not burn. Place pheasant on a plate. Add onions to dutch oven and cook until brown, stirring occasionally. Add wine and bring to a boil, scraping bits from side of oven. Stir in water or stock, bay leaf, 1/2 teaspoon salt, and a few grindings of pepper. Return pheasant and juices to dutch oven and drape 2 slices of bacon across breast. Cover and simmer 45 minutes at low heat until tender. Test doneness by piercing thigh with tip of knife. Juice should be clear yellow, if tinged with pink, simmer for a few more minutes. Place bird on platter and cover loosely with aluminum foil. Discard bay leaf. To make sauce, melt remaining butter in skillet over high heat. Add mushrooms and cook 3 minutes stirring occasionally. Add flour and cook, stirring constantly, for I minute or so. Transfer contents of skillet to dutch oven with rubber spatula. Stir in heavy cream and simmer until sauce thickens slightly. Taste and season. Carve pheasant into serving pieces, cover with sauce and serve at once with wild rice side dish.

Mrs. Betty Hrdlicka, Dorchester, NE 20 Pheasant in Cream 2 pheasants 1 1/2 tbl roux fresh nutmeg, grated rouennaise covered croutons

Brown seasoned birds in liberal amount of butter. Cover and let birds simmer in their own juices over low heat until tender. Combine roux, cream and nutmeg and stir until smooth. Pour over birds and cook an additional few minutes, basting birds with cream. Remove birds and place on croutons. Blend sauce and pour over birds.

Mrs. Loran Carnahan, Columbus, NE Pheasant and Wild Rice Casserole 1 pheasant, cut up 1 box wild and long grain rice 1 pkg dry onion soup mix 1 sm onion, chopped 2 stalks celery, diced 1 can mushrooms 1 can chicken broth

Mix all ingredients together in a 2 quart casserole, and put the pheasant on top. Cover and bake 1 1/2 to 2 hours at 350°. Pour 1 can celery soup over top of casserole. Heat and serve.

Karen Cline, Lakewood, CO 21   Roast Pheasant 30 Minute Pheasant Pot Roast Rahhit in Red Wine 1 pheasant salt pepper 1 bay leaf 1 clove garlic, crushed few celery leaves 2 slices lemon 1/4 lb butter or margarine 1 onion, sliced 2 cans mushrooms 1 cup chicken broth

Sprinkle pheasant inside and out with salt and pepper. Place bay leaf, garlic, celery leaves and lemon in cavity. Turn wings under. Cover breast with bacon and cloth soaked in melted butter. Place pheasant breast side up in baking pan and arrange onion slices and mushrooms with liquid around pheasant. Pour chicken broth over bird. Roast 30 minutes at 350°, basting frequently with liquid in pan.

Peggy M. Hansen, Lincoln, NE 30 Minute Pheasant Pot Roast 1 pheasant, cut into serving pieces Schilling's Season-All catsup potatoes, quartered carrots, quartered onions, quartered cabbage, halved

Brown unfloured pheasant in bottom of pressure cooker to seal in juices. Pull meat to one side and slip rack into bottom of cooker. Sprinkle pheasant pieces with Season- All and cover pieces with several tablespoons of catsup. Put on lid and bring pressure to 15 pounds for 12 minutes. Keep temperature constant. Cool cooker under cold running water until pressure is totally released. Remove lid and add (in this order) potatoes, carrots, onion and cabbage. Replace lid and bring to 15 pounds pressure for 7 minutes. Again, cool before opening lid. Thicken juices to use as gravy.

Marilynn Allen, Omaha, NE Smothered Pheasant 1 pheasant, boned and cut into bite size chunks pancake flour or flour butter or margarine 1/2 cup onions, diced 2 cups carrots, diced 1/3 cup celery, diced 3 cups water

Dust pheasant chunks with flour and brown in butter in skillet. Add water and vegetables and simmer until tender. If necessary, add more water so it can make its own gravy. Serve over mashed potatoes or rice.

Debra Kleinschmit, Fordyce, NE

Rabbit

Rabbit Pot Pie 2 cups rabbit, cooked 1/4 tsp pepper and cut up 1 3/4 cups chicken broth l/3 cup margarine 2/3 cup milk 1/3 cup flour 1 10-oz pkg frozen peas 1/3 cup onion, chopped and carrots 1/2 tsp salt

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly, then remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in rabbit and frozen vegetables. Prepare celery seed crust and roll 2/3 of crust into 13-inch square on lightly floured surface. Ease crust into 9x9x2 inch square pan, and pour rabbit filling in. Roll remaining dough into an 11-inch square and place over filling. Roll edges under and flute. Cut slits in center to allow steam to escape. Cook uncovered 30-35 minutes at 425° until crust is brown.

Diane Hubbard, Douglas, NE 22 Rabbit in Red Wine 1 rabbit, in serving pieces !/2 cup flour 1 tsp salt Vi tsp pepper 2 tbl olive oil 6-8 sm boiling onions, peeled 4-6 cloves garlic, minced 1 tbl butter 1 bay leaf 1/4 tsp thyme 1/4 tsp rosemary 6-8 mushrooms, quartered 1 cup dry red wine 1 cup beef stock 2 tbl cornstarch (optional) 1 cup sour cream (optional)

Dust rabbit pieces with mixture of flour, salt and pepper. Heat oil and butter in heavy skillet, brown rabbit pieces a few at a time, turning often to brown all sides evenly. Set aside. Brown onions and garlic lightly in same pan, adding more butter if needed. Add bay leaf, thyme, rosemary and mushrooms, toss and cook 1-2 minutes. Pour in wine and beef stock and heat to a boil while scraping pan to incorporate all browned bits. Place rabbit pieces in pan, cover and simmer over low heat for 30 minutes. Place rabbit pieces on warm platter, pour sauce over meat and serve. For thicker cream sauce, use slotted spoon to remove rabbit, mushrooms and onion to serving platter. Blend cornstarch with lA cup water and stir into sauce. Cook and stir until thickened. Stir in 1 cup sour cream and heat through, but do not boil. Pour over rabbit and serve.

Victor J. Samuel, Jr., Papillion, NE Roast Rabbit 1 rabbit, with loin and ribs as separate pieces barbecue sauce honey

Quarter pieces and place on grill. Mix four parts honey with one part barbecue sauce and baste meat. Turn pieces and baste every 7-8 minutes until done.

Leland Spry, Walthill, NE Northwoods Rabbit 2 lbs ground rabbit 2 cups soft bread crumbs 1 tsp salt 1/2 tsp pepper Filling: 1/2 cup mushroom pieces 1/2 cup onion, diced 1/2 cup celery, diced 1/2 cup butter 1 egg 1/2 cup milk 1/2 cup onion, minced 1 tsp nutmeg 1 cup soft bread crumbs 1/2 cup parsley, chopped 1/2 cup blue cheese, crumbled

Soak bread crumbs in milk. Combine egg, onion, nutmeg, salt and pepper, and mix thoroughly. Pat into 8x14 inch cake on double sheet of foil. To make filling, saute mushrooms, celery and onions in butter. Add rest of ingredients and mix well. Spread over meat mixture. To freeze at this point, roll in foil and secure tightly. To cook, bake for 2 hours, 15 minutes at 350°.

Curly Paul, Longville, MN Rabbit Supreme 2 wild rabbits or 1 domestic rabbit, cut-up flour Vi cup salad oil 2 tbl butter or margarine 1 cup onions, chopped 1 garlic clove, minced 2 tsp salt 1/4 tsp pepper 1 cup milk 1 cup sour cream

Preheat oven to 350°. Coat rabbit pieces with Vi cup flour on waxed paper. Heat oil and butter in 10-inch skillet over medium-high heat, add rabbit and brown on all sides. Place meat on platter. Cook onions and garlic in drippings until tender, stir in 1 tablespoon flour, salt and pepper until blended, then gradually stir in milk and cook, stirring constantly until mixture is thickened. Return rabbit pieces to skillet and spoon sauce over the meat. Cover and bake 70 minutes or until tender. Place meat on warm platter. Stir sour cream into gravy and heat while stirring constantly. Do not boil. Ladle gravy over rabbit and serve.

Lynette Gray, Dallas, TX 23   Hasenpfeffer 2 rabbits, cut into serving pieces 1 tsp salt 3 tbl butter 1 med onion 4 whole cloves 12 black peppercorns 1 tsp parsley 1/2 tsp thyme 1 bay leaf ^ 1 cup port wine 1/4 cup lemon juice 2 1/2 cups beef bouillon Minute Rice (optional)

Saute rabbit pieces in butter until brown on all sides. Place meat in a 3-quart casserole. Stick cloves in onion and place with meat. Put peppercorns, parsley, thyme, and bay leaf in cheesecloth bag and tie. Place bag in casserole dish and add lemon juice, port wine and bouillon. Cover and bake for 90 minutes at 350°. Ten minutes before it's done, remove cheesecloth bag and add a couple handfuls of Minute Rice, or thicken broth. Serve with currant jelly and spinach salad.

Carol Uehling, Grant, NE Cottontail and Lentils 2 cottontails, cut into serving pieces 1 lb lentils 2 cloves garlic, peeled and crushed 1/4 cup flour lA cup butter 2 tbl olive oil salt . pepper 2 med onions, diced 6 slices bacon 1 cup mushrooms, sliced 1 Ig carrot, diced or thinly sliced

Soak lentils according to package directions. Preheat oven to 350°. Coat rabbit pieces with flour. Melt 2 tablespoons butter with olive oil and cook rabbit pieces over low heat until they are well browned on all sides. Drain lentils, rinse, cover with fresh water adding 1 teaspoon salt to water and bring to boil. Turn heat down, cover, and simmer 30 minutes. Drain and add onions, carrots, remaining butter, garlic, and half of the mushrooms. Salt and pepper to taste. Place bacon strips in bottom of casserole dish and cover with a layer of lentils. Place rabbit pieces on lentils and cover with the remaining lentils. Place remaining mushrooms on top of lentils. Cover, bake 90 minutes until rabbit is well done.

Robert Lecher, Chadron, NE Crisp Fried Rabbit 2 rabbits, cut up 2 tbl vinegar 1 tsp salt 1/2 tsp pepper 2 eggs, lightly beaten 1 1/2 cups fine dry bread crumbs 2 cups peanut oil

Put meat in pot and cover with water. Add vinegar and boil, covered, for 15 minutes. Drain and dry meat, sprinkle with salt and pepper. Dip in egg and bread crumbs. Fry until golden brown.

Marvin Hebing, Oakland, I A

Squirrel

Ed's Best Squirrel 1 cup milk salt pepper 2 squirrels 1 cup rice 1 can mushroom soup 1/2 tsp ground sage

Cut squirrels into serving pieces and brown in skillet. Cook the rice until nearly done, then combine squirrel, rice, mushroom soup, sage and milk and cook 2/2-3 hours in crock pot.

Ed McGinness, Coralville, I A Creamed Squirrel 1-2 squirrels flour salt pepper

Cover squirrels with water and boil or pressure cook until tender and pick meat from bones. Make medium white sauce. Strain broth and return to pan with meat. Mix in white sauce and cook until it thickens like gravy. Season with salt and pepper. Serve over homemade biscuits.

Mrs. Donald Fee, Hamilton, I A Broiled Squirrel 1/4 cup olive oil 1 cup white wine vinegar water 3 squirrels, cut into serving pieces salt cayenne pepper

Place squirrel pieces in mixture of 1 part vinegar to 3 parts water and marinate overnight. Rinse meat with cold water, pat dry. Salt and cayenne pepper squirrel pieces liberally and place in roasting pan that has been greased with olive oil. Mix remaining olive oil with wine and pour over meat. Baste often while broiling until tender.

Jeff Tate, Lincoln, NE Basic Roast Squirrel 2 squirrels, 2 cups margarine, melted young and tender preferred cayenne pepper salt 2 cups Minute Rice pepper

Cut squirrels into serving pieces. Place pieces into baking dish, salt and pepper liberally. Add cayenne pepper to taste. Melt margarine in sauce pan and baste squirrel frequently while baking at 325° until tender. Serve squirrel pieces on bed of steaming rice.

Linda Keith, Lincoln, NE Kitchen tips: • Skin squirrels as soon as possible to cool the meat and lessen shedding. 24 Squirrel with Dumplings 2 squirrels 3 tbl butter 3 cups water 1 tsp salt 1/4 tsp pepper Dumpling Dough: 1 cup flour 1/2 tsp salt 1/2 tsp baking powder 1 tbl fat 1/2 cup milk

Cut squirrel into serving pieces and brown in butter. Cover with water, season and simmer 1 hour. Add vegetables, and more water if needed, and cook 15 minutes. Thicken with smooth paste of flour and Va cup water. Prepare dumpling dough and drop by spoonful into the stew. Cover tightly and steam 12-15 minutes.

Mike Boesen, Bellaire, TX Treetop Stroganoff 1 lb squirrel meat, boned and ground 1/4 cup onion, diced 1/4 cup mushrooms, sliced 2 tsp Worcestershire sauce 2 tbl margarine 1/4 tsp powdered garlic 4 oz egg noodles 2 8-oz cans tomato sauce 1 cup water 1/2 cup dry red burgandy 1 tbl seasoned salt 1 cup sour cream

Saute onion in margarine until tender. Stir in ground squirrel, add garlic and cook until golden brown. Place noodles on top of onions and meat. Combine tomato sauce, water, burgandy, Worcestershire sauce, seasoned salt, and mushrooms. Pour over noodles, bring to light boil, cover, and simmer until noodles are cooked. Stir in sour cream and bring to light boil for 3 minutes. Serve steaming hot with roasting ears.

Tom Keith, Lincoln, NE 25

Duck

Apricot Stuffed Duck 4 tbl celery, chopped 1 tbl parsley, minced 4 tbl shortening or melted butter 1/2 lb dried apricots 2 cups bread crumbs 1/4 cup cracker crumbs 1 1/2 tsp salt 1/4 tsp paprika

Wash apricots, cover with cold water and cook until tender. Drain and chop apricots fine. Combine bread crumbs with seasonings, celery and parsley. Stir in melted shortening and add chopped apricots. Mix well. Stuff ducks and close cavities with pins or sew. Cover each duck with 3 strips bacon and roast. Start baking uncovered for 15 minutes at 500°, then cover and reduce heat to 350°.

Mrs. John Meysenbury, Wahoo, NE Duck Supreme 2-3 wild ducks 1/3 cup olive oil celery salt curry powder garlic salt salt pepper 1 can mushrooms, drained, juice reserved 2 stalks celery 2 bay leaves 1 sm onion 1 tbl Worcestershire sauce juice of 1 lemon

Rub each duck with oil, place breast side up in covered roasting pan. Sprinkle generously with celery salt, curry powder, garlic salt, salt and pepper. Add enough mushroom juice and water to make 1-inch deep liquid in roast- er. Place 1 stalk celery in cavity of each duck. Add bay leaves and onion to roaster and cover. Bake 4-5 hours at 250°. Ducks are done when legs move easily. Add Worcestershire sauce and lemon juice to broth. Simmer 15 minutes, then add flour and cook until thickened. Add mushrooms and bring to boil.

Adalene Hill, Scottsbluff, NE 26 Roast Duck with Apricot Stuffing 3 ducks 3/4 cup onion, chopped 1 1/2 cups celery, diced 3 tbl butter or margarine 1 1/4 cups toasted bread cubes l/3 cup dried apricots, finely chopped 1 tbl brandy 1/2 tsp salt dash of pepper 3/4 cup dry red wine 1/3 cup water 2 tsp cornstarch 1 tbl cold water

Heat oven to 450°. Wash and dry ducks thoroughly and salt insides. Saute onion and celery in butter for 5 minutes, combine with toasted bread cubes and apricots.Sprinkle with brandy, salt and pepper. Mix well, fill ducks loosely with stuffing, fasten openings with skewers and lace closed. Place ducks in roasting pan. Combine wine and water and pour over ducks. Roast 30 minutes, basting frequently. Remove ducks from roaster and place on hot platter. Skim fat from pan drippings. Dissolve cornstarch in water, stir into pan drippings and cook, stirring constantly until thickened. Serve gravy with ducks.

Ronald Eugene Hayes, Oakland, IA Crock Pot Duck 'n Kraut 1 wild duck 1 pt sauerkraut (sweet Bavarian) 1 med onion 1 lg apple 3 tbl lemon juice salt pepper

Slice apple and onion, and stuff as much as possible into duck. Place breast down in crock pot and pack remainder of apple and onion around duck. Salt and pepper to taste. Smother duck with kraut by packing it over the back and around sides of duck. Pour the juice from kraut into the bottom of crock pot and add enough water so liquid is at least 1-inch deep. Pour lemon juice over kraut and duck. Simmer at least 6 hours at low setting until duck is done.

Earl Boersen, Grand Island, NE Louisiana Style Duck Breasts breast meat from 4 large ducks 3 slices bacon, fried crisp and crumbled 1 cup mushrooms, sliced fine 1 cup onion, chopped 1 clove garlic, finely minced 3/4 cup butter 1/2 tsp thyme flour salt pepper sage 1 cup celery, chopped

Cut duck breasts with grain into finger-size strips. Roll each piece in mixture of 10 parts flour and one part each of sage, salt and pepper. Brown in skillet containing Vi cup melted butter, keeping heat low and turning meat often, then remove and set aside. Add mushrooms, onions, garlic and celery, and cook until vegetables are soft. Add duck meat, bacon, thyme, Va cup butter, and simmer for 30 minutes, stirring often. Serve alone or over wild rice or a mixture of wild and domestic rice.

April Schaefer, Crown Point, IN Camp Duck 4 duck breasts, unskinned 1/4 lb butter 1 med onion, sliced Rose wine

Place ingredients in a dutch oven or appropriate deep pan, cover and simmer for 3 hours until tender. Brown on gas or charcoal grill 4-5 minutes while basting with lemon butter. Turn once while browning. Serve with fruit sauce.

John Luchsinger, Richland, MI Duck and Mushrooms 2 ducks, quartered 4 tbl butter 1 can beer 1 cup small whole fresh mushrooms 1/4 cup green onion, sliced 2 bay leaves 2 tbl cornstarch parsley, snipped wild rice

Brown duck pieces in 2 tablespoons butter in dutch oven. Drain off excess fat. Stir in beer, mushrooms, green onions, bay leaves, 1/2 tsp salt and dash of pepper. Cover and simmer over low heat 1 1/4-1 1/2 hours until duck is tender. Remove duck and discard bay leaves. Measure pan juices and add additional beer if necessary to make 2 cups of liquid. Melt 2 tablespoons butter in a saucepan and stir in cornstarch. Stir in pan juices and cook and stir until thickened. Cook and stir another 1-2 minutes. Spoon some of sauce over duck and sprinkle with parsley. Place remaining sauce on table and serve ducks with wild rice.

Marj Kearney, Overton, NE 27   Duck Breast Fillets 2 duck breasts, split and boned 1 cup butter 1 10-oz jar currant jelly 1 1/2 cups bourbon 1/4 cup dry sherry 1 tbl Worcestershire sauce 1 med onion, chopped 1 cup mushrooms, chopped 3 stalks celery^chopped 1 can water chestnuts, chopped cornstarch parsley, finely chopped

Melt half of butter and jelly in dutch oven. Add sherry, bourbon and Worcestershire sauce. Bring to boil and add duck breasts. Salt and pepper to taste. Lower heat and simmer 30 minutes, turn breasts and simmer another 30 minutes or until tender. Saute onion, mushrooms, celery and water chestnuts in other half of butter. Remove duck breasts when done and thicken sauce they were cooked in by adding cornstarch. Add sauteed vegetables, sprinkle with parley, and serve over cooked wild rice.

Margaret Reiner, Holdrege, NE Barbecued Duck 2 lg or 4 sm duck breasts 2 1/2 prepared mustard 1/2 cup water 1 1/3 tbl Worcestershire sauce Spicy Roast Duck 1 1/3 tbl catsup 4 tbl butter 4 tbl port wine salt paprika

Blend mustard and catsup, add water, Worcestershire sauce, wine and butter and heat slowly. Cut whole breast, with bone, from birds. Dry and sprinkle breasts with salt and paprika, and place on heavy foil in broiler pan. Broil breasts 10 minutes 4-inches from heat and remove from oven. Use turkey baster to remove excess fat from foil. Ladle some sauce over the breasts and return them to the broiler for another 10 minutes. Baste with sauce every few minutes. Place ducks on a heated platter and scrape drippings into bowl with left-over sauce. Cut breasts into thin slices and serve with sauce ladled over each piece.

Mike and Hazel Going, Tekamah, NE 28 Spicy Roast Duck 2 ducks 2 tbl salad oil Barbecue sauce: 2 tbl onion, chopped 1/4 cup butter 1/2 cup catsup 1/2 cup lemon juice spicy pineapple sticks wild rice 1/2 tsp salt 1/4 tsp pepper 1/4 tsp red pepper 2 tbl brown sugar 2 tbl Worcestershire sauce 1/4 tsp paprika

Rub ducks with oil and brown under broiler. Brush ducks with half of barbecue sauce and place 1 tablespoonful in each cavity. Wrap each bird closely in heavy foil, then bake in shallow pan 1 hour at 325° until tender. Remove foil during last 15 minutes and spoon remaining barbecue sauce over birds. To make sauce, saute onion in butter. Add catsup, lemon juice, paprika, salt, pepper, red pepper, brown sugar and Worcestershire sauce. Simmer 15 minutes. Serve with spiced pineapple sticks and wild rice as a side dish.

Mary C. Homolka, Wahoo, NE Boiled Duck 1/2 lb butter 5 tbl currant jelly 1 tbl Worcestershire sauce 4-6 duck breasts and legs 1 1/3 cups bourbon 2/3 cup sherry

In a large frying pan melt butter, jelly, Worcestershire sauce, salt and pepper. Add sherry and bourbon, and bring to a rolling boil. Put in the duck breasts and legs, cook at a low boil for 8 minutes per side.

Katherine Edelbrock, Scottsbluff, NE Roast Duck with Savory Wild Rice ducks wild rice salt pepper port wine bacon butter red currant jelly

Stuff ducks with savory wild rice and lard with bacon slices, season with salt and pepper, and roast for 25 minutes at 450°. Baste with wine and butter Red currant jelly may be melted with pan juices for gravy.

Marvin Hebing, Oakland, IA Sacramento Barbecued Duck 2 ducks 1/2 cup butter 1/2 cup catsup 1 tbl sugar 1 1/2 tbl lemon juice 1 tsp pepper 1 clove garlic, pressed 1 sm onion, chopped 1 tbl Worcestershire sauce 1/2 tsp Tabasco sauce 1 tsp salt

Split whole ducks in halves and place skin side up on rack in flat baking pan. Combine all ingredients to make sauce and simmer in saucepan for 5 minutes before basting. Bake ducks 1 hour at 375°, basting every 10 minutes. Lee Ann Meduna, Wilcox, NE

Lee Ann Meduna, Wilcox, NE Duck with Cherry Wine Sauce 1 duck 1/2 tsp salt 1/4 tsp pepper 1 can red cherry pie filling (not bing cherry type) 1/2 cup dry red wine or juices rendered from duck 1 tbl lemon juice 1/4 tsp cloves or several drops clove oil

Place duck on rack in covered roasting pan. Roast 2 hours at 300°. Cool bird, cut into halves or serving pieces and arrange in casserole dish. Prepare sauce by combining above ingredients, then pour over duck and bake uncovered until heated through, about 30 minutes.

Marilynn Allen, Omaha, NE Pfeifferduck 2 ducks, boned and diced about sugar cube size 1 cup vegetable oil 1 med onion, diced 1 can tomato soup concentrate 2 tbl butter or margarine salt pepper 1/2 tsp MSG or Accent 4 tbl cheddar cheese, grated rice soy sauce or wine vinegar

Saute diced duck in oil with onion. When tender add tomato soup concentrate and butter. Add MSG, salt and pepper to taste. Add grated cheese and simmer mixture 10 minutes. Serve over rice with soy sauce or wine vinegar.

Phil Pfeiffer, Lincoln, NE 29   Duck Delight 2 wild ducks flour 2 eggs 2-4 oz milk salt pepper soda crackers cooking oil

Remove meat from bones and cut into 3-inch strips. Mix eggs, milk, salt and pepper. Smash crackers to crumbs. Coat meat with flour, dip into egg and milk batter, roll in cracker crumbs. Cook in deep-fat fryer or skillet with oil until light brown. Do not overcook.

Larry Winberg, Broken Bow, NE Oven Kraut Duck 1 mallard or pintail, picked duck gizzard and heart 1 cup sauerkraut salt 1/2 cup sauerkraut juice pepper

Sprinkle duck cavity lightly with salt and pepper, place gizzard and heart in cavity and stuff with sauerkraut. Place in baking pan and pour juice over duck. Cover and cook about 3 hours at 300°, or until tender. Pour juice off into saucepan, reduce to Va cup over high heat. Thicken with 1 tablespoon cornstarch mixed into Va cup cold water to make gravy. Serve with boiled or mashed potatoes or rice.

Geraldine Stirtz, Minden, NE Sweet ’n Sour Duck 2 lb duck pieces vegetable oil Batter: 2 eggs 1 tsp salt 1 cup flour 1/2 cup water Sauce: 2 cups pineapple cubes 1/2 cup packed brown sugar 1 green pepper, squared 1 1/2 cups water 1 cup vinegar Thickening: 2 tbl molasses 4 tbl cornstarch !/2 cup water

Heat oil in deep frying pan. Mix batter, dip duck pieces in batter and drop into boiling oil. When brown, remove duck pieces and drain on absorbent paper. Mix ingredients for sauce in pan, bring to boil slowly, stirring constantly. Pour thickening into sauce, and when sauce becomes thick and smooth add meat and mix well. When very hot serve over rice or Chinese noodles topped with soy sauce. May also serve with stir fry vegetables.

Jon and Linda Fisher, Saratoga, WY OJ/OK Ducks 2-4 ducks 1 can orange juice 1 stick margarine 1 cooking bag

Clean ducks well and place in oven cooking bag. Melt margarine and pour over ducks. Mix orange juice and pour into bag. Allow ducks to marinate breast down at least 4 hours, overnight if possible. Puncture cooking bag for heat release and bake ducks breast side up for 60-90 minutes at 350°. Ducks will brown in bag. Place ducks on plate and serve juice on side for meat dip.

Bill Hladky, Schuyler, NE Kitchen tips: • Take special care to remove steel shot from game; it is harder than lead and can damage teeth. 30 Platte River Duck 1 duck 1 sm onion, chopped 1 orange peeled and diced 6 tbl barbecue sauce 6 tbl dry sherry

Stuff duck with onion and orange. Rub well with salt and pepper. Place breast down in heavy foil large enough to completely seal duck. Pour barbecue sauce and sherry over duck and seal foil. Bake 3 hours at 275°.

Johnnye Bunger, Hildreth, NE Duck Fingers 3 duck breasts 2 cups milk 2 onion 1/4 cup oil

Cut meat from breasts into Winch thick slices and soak them in milk for 6-8 hours. Fry onions in oil. Drain milk, roll duck strips in flour and fry. Season to taste and serve with fried onions.

Sharon Hagenbuck, Albuquerque, NM 31   Duck Lafitte 4 mallards 1/2 cup honey 3 dozen grapes 4 apples bacon strips paprika salt pepper

Salt and pepper birds to taste. Turn birds breast side down and coat inside of breast bone with honey. Slit grapes and add 8-10 to each cavity. Chop 2 apples and add equally to cavities. Halve other 2 apples and use to seal large end of cavity. Cover ducks with bacon strips. Roast 2 hours, 45 minutes at 300° in covered roasting pan. Then remove pan lid and bacon strips. Turn birds, sprinkle breasts with paprika and brown 5 minutes at 375°.

Reid Kenedy, Omaha, NE Duck Spread 1 goose 2 lbs duck meat 6-8 eggs, hardboiled 1/2 pt home canned pickle relish 3-4 med dill pickles 6 slices American or cheddar cheese 1 sm onion mayonnaise

Grind all ingredients and mix with enough mayonnaise to make mixture spreadable. Serve on crackers or bread for sandwiches.

Mrs. William S. Day, Wymore, NE

Goose

Roast Goose with Sauerkraut 1 goose 1 can tomato sauce 2/3 cup sherry 4 pieces celery 2 carrots, cut 3 cups water 3 tbl salt 1/2 tsp pepper 1 tbl fat 1 lg onion 2 lbs sauerkraut 6 tsp caraway seed 1 lg potato, grated 1/2 cup water

Soak goose overnight in water with 1/3 cup salt and 1/3 cup vinegar added. Remove goose from brine and dry thoroughly, inside and out. Place carrot and celery inside goose and sprinkle bird with salt and pepper. Put 3 cups water in roaster, place bird in roaster, and bake covered at 325° for 1 1/2 hours. While goose is baking, fry onion in fat and add sauerkraut, grated potato, caraway, salt, pepper, 1/2 cup water, sherry, and tomato sauce. Mix stuffing and let stand until goose is done. Turn goose every half hour while cooking. After 1 Vi hours take goose from oven, remove carrots and celery from bird and replace with sauerkraut stuffing. Roast in covered pan with liquids for another 1-2 hours until well done. Baste occasionally with a little fat. Allow 4-6 hours total baking time.

Marie C. Stoupa, Loveland, CO 32 Roast Goose with Mushroom Gravy 1 goose, 5-8 lbs garlic salt paprika 1 1/2 stalks celery, chopped 1 carrot, chopped 1 med onion, chopped 4 tbl flour 1/2 tsp rosemary 1/4 tsp thyme 1 1/4 tsp salt 1 cup sour cream 1 can mushrooms, drained

Season goose inside and out with garlic salt and paprika. Place on rack in shallow pan and bake uncovered for 1 hour in 325° oven. Boil giblets in water until tender. Cook celery, carrots and onion in small amount of fat until soft. Stir in 2 tablespoons flour and 1 cup stock from giblets. Add rosemary, thyme, and salt. Stir remaining flour into the sour cream and blend into gravy. Remove goose from shallow pan, place in roasting pan and pour gravy mixture and mushrooms over goose. Cover and bake an additional 2 hours or until tender.

Mrs. Daniel £. Anthony, Wisner, NE Roast Goose with Fruit Stuffing 1 goose, 6-8 lbs dressed juice of 1 lemon 1/4 cup butter 1 cup tart apple, chopped 4-6 slices bacon 1/4 cup onion, chopped 1 cup dried apricots, chopped 3 cups soft bread crumbs 1/8 tsp pepper melted bacon fat salt pepper

Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter in large saucepan, add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt and pepper. Spoon stuffing lightly into cavity. Close opening with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Place goose breast-side up on rack in roasting pan. Roast in 325° oven for 20-25 minutes per pound, or until tender, basting frequently with bacon fat and pan drippings. Add 1 cup water to pan and cover during the last 1 hour of cooking. Remove cheesecloth, skewers, and string before serving.

Margaret Arnot, Humbolt, NE Roast Goose 2 geese, skinned and boned with all fat removed 2 stalks celery, finely cut 2 carrots, finely chopped 1 qt tomato juice 2 cans chicken broth 1 med onion, finely chopped 1 clove garlic, finely chopped 2 glasses water 1/2 cup red cooking wine (optional) salt pepper

Place goose in baking pan or dish, cover completely with combined ingredients. Bake in covered dish or pan at 350° for 4 hours or until done. Remove meat from broth and thicken with cornstarch and water or flour and milk to make gravy. Serve on rice or mashed potatoes.

ID. Pfeifer, Scottsbluff, NE Duck or Goose in Wine Sauce 1 duck or snow goose 2 cups claret 1/3 cup brandy, apricot preferred 1/2 cup onions, chopped 2 tbl parsley, minced 3/4 tsp salt 1/4 tsp pepper 1/2 lb mushrooms, sliced 2 tbl flour 1/4 cup cold water

Cut bird into quarters and arrange pieces on rack in shallow pan. Brown in 400° oven for 30 minutes. Pour off all but 1/4 cup drippings. Remove rack and place bird in bottom of pan. Add wine and brandy to chopped onions, parsley, salt, pepper, and mushrooms. Pour over bird and bake at 375° for 1 1/2 hours or until tender. Baste frequently with sauce. When done, remove from pan and make gravy with 2 tablespoons flour and 1/2 cup cold water.

George and Berdeen Thorpe, Sutherland, NE 33

Turkey

Mushroom Turkey 4 slices turkey breast, pounded to 1/8-inch 2 tbl butter 2 tbl vegetable oil 1 lb mushrooms, sliced flour XA cup dry sherry 1 can chicken broth 1/2 cup lemon juice 1/4 cup water salt pepper

Heat 1 tablespoon each of butter and oil in skillet. Add mushrooms and saute over medium heat until tender but still firm. Then remove from skillet and set aside on warm platter. Add remaining butter and oil to skillet. Cover turkey slices generously with flour, saute them 3-5 minutes until edges become opaque, then remove and place on platter with mushrooms. Stir 1 teaspoon flour into grease in skillet, add sherry, broth, lemon juice and water. Simmer 5 minutes then stir in mushrooms and turkey. Season with salt and pepper and heat through. Garnish with lemon slices and serve.

Becky Patterson, Oshkosh, NE Roast Turkey 1 8-10 lb turkey 1/2 lb sausage meat 1/2 cup onion, chopped 1 cup celery, chopped 1 tsp salt 1/4 tsp pepper melted bacon fat salt pepper 1/8 tsp thyme, crushed 5 juniper berries, crushed 1/4 cup parsley, chopped 1 cup chestnuts, cooked and chopped 4-6 slices bacon 8 cups soft bread crumbs

Sprinkle turkey inside and out with salt and pepper. Cook sausage in skillet, add onion and celery and cook until vegetables are tender. Add seasonings and bread crumbs and mix well. Spoon stuffing lightly into bird's neck and body cavities. Close openings with skewers and string. Cover breasts with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast 20-25 minutes per pound at 325° until tender, basting frequently with bacon fat and pan drippings. Remove cheesecloth, skewers and string. Serve with giblet gravy, acorn squash, broccoli, corn muffins, and cranberry sauce.

Mrs. Bridgett Klich, Blair, NE 34 Taco Crescents 1 lb ground turkey 1 pkg taco seasoning 1 8-oz can tomato sauce 1 4-oz can green chilies 2 8-oz cans refrigerated crescent dinner rolls 1 cup cheddar cheese, shredded

Brown ground raw turkey. Stir in seasoning mix and tomato sauce. Stir in chilies and cheese. Separate crescent roll dough into 16 triangles. Spread rounded tablespoonful of filling on each triangle and roll from widest end to point. Place rolls point-side down on ungreased cookie sheets and curve into crescent shape. Bake 15-20 minutes at 375° until golden brown. Refrigerate leftovers. May be reheated by wrapping in foil and heating 10-12 minutes at 350°. Serve with red or green chili salsa.

Joleen Hansen, Benkelman, NE Fried Turkey 1 turkey breast flour 2 1/2 cups buttermilk (or more) salt 2 cups vegetable oil pepper

Bone turkey breast and cut meat into 1/4-inch slices. Salt and pepper slices and soak in buttermilk 2-3 minutes. While turkey soaks, heat oil in skillet. Remove meat slices, roll in flour and drop into heated oil to fry until golden brown. Do not overcook. Serve with cream gravy.

Johnnye Bunger, Hildreth, NE Grilled Turkey Drumsticks 1/4 cup onion, chopped 1/4 cup fresh parsley, chopped salt pepper 4 turkey drumsticks 1/4 cup butter, melted 1/3 cup vegetable oil l/3 cup sherry 73 cup soy sauce 1 clove garlic, minced

Combine butter, oil, sherry, soy sauce, garlic, onion, parsley, salt and pepper in a glass dish. Add drumsticks and turn to coat. Cover and marinate in refrigerator 4 hours, turning several times. When ready to grill, divide marinade into 4 equal portions, about 1/4 cup each. Wrap each drumstick and marinade in heavy-duty aluminum foil, dull side out. Grill over charcoal 1 hour, turning occasionally. Remove foil and continue cooking and turning drumsticks another 30-40 minutes.

Rolyne Hanika, Humboldt, NE Turkey Loaf 2 lbs ground turkey 2 tbl horseradish 3 slices dried bread, cubed 2 tsp salt 2 eggs, beaten 1 tsp dry mustard 1 med onion, minced 1/4 cup green pepper, diced

Mix all ingredients and bake in loaf pan 1 1/4 hours at 350°.

Barbara A. Fix, Harvey, ND Turkey Pot Pie 1 1/2 lbs wild turkey, cooked and cut up 2 tbl margarine l/3 cup flour 1 cup chicken broth 1 can mushrooms with liquid 1 cup celery, sliced 1/4 cup onion, chopped 1 cup peas, frozen 3/4 cup evaporated milk salt pepper pie dough for 2-crust pie 1 cup carrots, sliced

Prepare filling by melting margarine then adding flour and broth. Stir until smooth. Add vegetables and simmer 5 minutes. Add milk and bring to a boil. Stir in meat and seasonings. Roll dough and put bottom crust in 10-inch pie plate. Place filling in and top with solid or lattice top. Bake 30-40 minutes at 400°, until brown and bubbly.

Donna Leichleiter, Aurora, NE Smoked Turkey Salad 4 cups turkey, smoked 1 tbl mustard 4 eggs, boiled and chopped minced onion 2 tbl sweet relish mayonnaise to moisten

Mix above ingredients and refrigerate.

Silvia V. Porter, Julesburg, CO 35   Oven Fried Turkey chicken or turkey broth butter, melted 10 lb turkey, cut in serving pieces 1/2 cup flour, seasoned with 1/2 tsp salt and 1/4 tsp pepper

Dredge turkey pieces with flour and shake off excess. Brown pieces in hot butter, then remove and place them in a single layer in a greased baking dish. Mix 2 tablespoons melted butter and 2 tablespoons broth for each 2 pounds of turkey and pour over meat. Cover dish and bake 2 1/2 to 3 hours until tender. Uncover last 30 minutes to crispen skin.

Dawn Fleming, Logan, IA Smoked Turkey Brine For each gal of water: 1 1/2 cups curing salt 1/2 cup brown sugar 3 cups cider Venison Sausage Venison and Noodles 1/2 tsp ginger 4 tbl black pepper 1/2 cup lemon juice 1/2 oz maple flavoring

Mix ingredients in a non-aluminum container large enough to submerge bird. Soak 8-12 hours or overnight. Remove bird from brine, rinse with cool water and allow to air dry for about an hour. Rub skin with brown sugar. Smoke bird 1 hour per pound.

Bob Downing, Lincoln, NE Turkey Bake 2 cups turkey, cooked and cubed 1 1/2 cups milk 1 can cream of celery soup 3 eggs, beaten 3 oz noodles, cooked and drained 1 cup soft bread crumbs 1/4 cup butter, melted i cup American cheese, shredded 1/4 cup green pepper, chopped

Blend milk into soup in a 2 quart bowl. Stir in eggs and remaining ingredients and mix well. Pour into baking dish and sprinkle buttered crumbs on top. Bake 40-50 minutes at 350°, until knife inserted in center comes out clean.

Loretta Brickner, Chadron, NE

Venison

Venison Hot Dish 1 lb ground venison 1 cup celery, diced 1 cup onions, diced 3/4 cup water 3/4 cup catsup 1 tsp celery seed 2 cloves garlic 1 bunch carrots 1 can kidney beans

Cook meat, celery and onion until meat is separated. Add other ingredients and simmer 1 to 2 hours. Have carrots partly cooked and simmer until they are done. Add beans the last 10 minutes.

Mary Homolka, Wahoo, NE Venison Yum-Yums 1 1/2 lbs deerburger 1/2 cup catsup 1/4 cup mustard 1 can chicken gumbo soup 1 sm onion

Brown deerburger in skillet. Add the catsup, mustard, onion and chicken gumbo soup. Heat thoroughly and serve on buns or thick bread slices.

Mrs. William S. Day, Wymore, NE 36 Venison Sausage 1 tsp liquid smoke 1 tsp garlic powder 2 lb ground venison 1/4 tsp pepper 1/4 tsp mustard seed

Mix ingredients and shape into salami rolls. Seal in foil and refrigerate for 24 hours. Cook in water at full boil in foil for 1 hour. Remove foil. Stand on end to drain and cool. Rewrap in foil and chill before eating.

Charles Hendrickson, Muskegan, MI Venison Quiche 1 lb ground venison 1/2 cup mayonnaise 1/2 cup milk 2 eggs 1 tbl cornstarch 1 1/2 cups cheddar cheese 1/2 cup onion salt pepper 1 unbaked pie shell

Brown meat. Blend next 4 ingredients until smooth. Stir in meat, grated cheese and onion and turn into pastry shell. Bake at 350° 35-40 minutes. Let sit 5 minutes before cutting. Ground pork or beef can also be used.

Peg Reier, Broken Bow, NE Venison and Noodles 1 lb ground venison 3 tbl shortening 1/2 cup onion 1/2 cup green pepper 1 cup celery 1 can kidney beans 2 cups noodles, uncooked 1 qt tomatoes 1 can mushrooms 2 tsp seasoned salt 1 tsp chili powder 1/4 tsp pepper

In large skillet, brown meat in shortening. Saute onion, pepper and celery, which have been diced, until transparent. Add remaining ingredients and mix well. Cover tightly and bring to a boil, then reduce to simmer. Cook 20 minutes.

Claudia Greenig, Fairfield, IA Fruited Venison cubed venison 1 can frozen orange juice 1 can catsup

This is simple but tasty. Just put fruit juice and the same can of catsup over the meat and bake until meat is done.

Mrs. Sam Watson, Wiota, IA 37   Venison Enchiladas 1 lb ground venison 1/2 med onion cooking oil 6 black olives, chopped salt pepper 2 cans enchilada sauce 1 doz corn tortillas 1/2 lb sharp cheddar cheese, grated 4 green onions, chopped

Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9x14 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375°.

Adalene Hill, Scottsbluff NE Ground Jerky 3 lb ground venison 2 tsp Tender Quick 1 tbl salt 1 tsp onion powder 1 tsp garlic powder 1 tsp pepper 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/4 cup honey (optional) 2 tsp liquid smoke (optional) 2 tbl red pepper flakes

Grind meat until it is coarser than hamburger. Add all ingredients and mix well. Place on freezer paper and cover with another paper and roll flat. Cut into strips and place on a screen that will fit in oven. Set at lowest setting and dry as desired.

John Hoffman, Clearwater, NE Barbecued Meat Loaf 1 1/2 lb ground venison 1 cup fresh bread crumbs 1 sm onion, chopped 1 Qgg, beaten 1 tsp salt 1/4 tsp pepper 2 cans tomato sauce 1/2 cup water 3 tbl vinegar 3 tbl brown sugar 2 tbl prepared mustard 2 tsp Worcestershire sauce

Mix venison, crumbs, onion, egg, salt, pepper, and 1/2 can tomato sauce and form into loaf. Place in a shallow 7x10 inch pan. Combine all remaining ingredients and pour over loaf. Bake 1 hour and 15 minutes at 350°, basting occasionally.

Veda Stevens, Falls City, NE Barbecued Venison 1 lb venison, cubed 1/4 cup red wine vinegar 2 slices bacon 2 tbl brown sugar 1/2 cup onion, chopped 2 tbl Worcestershire sauce 1/2 cup catsup 1 clove garlic, minced

Cook bacon and drain. Crumble and set aside. Cook meat and onion in bacon drippings until brown. Drain and set aside. Combine rest of ingredients in saucepan with Vi cup water and salt and pepper. Stir in venison, onions and bacon. Cover and cook until tender, 45-55 minutes. Serve over rice.

Elizabeth Hunter, Fairfield, IA Venison Scallopini 1 1/2 lb venison steak, cubed or pounded 2 eggs, beaten 2 cups fine bread crumbs 1 cup parmesan cheese 1/2 cup butter 2/3 cans tomato sauce 1/2 lb sliced mozzarella cheese 1/2 cup onions, diced 1/2 tsp oregano

Mix bread crumbs and parmesan cheese. Salt and pepper steaks. Dip in egg and roll in bread-cheese mixture until generously coated. Slowly brown in butter. Remove to baking dish and keep warm. In drippings, saute onions, add tomato sauce and oregano, and heat slowly. Put spoonsful of sauce mixture on each piece of meat until covered. Top with slices of mozzarella cheese. Heat until cheese is slightly melted and serve.

Margaret Schaepler, Lincoln, NE Venison Roll-ups 3 lb venison steak onion, minced bacon, minced salt pepper flour 2 bay leaves

Cut venison steaks into 3-inch x 4-inch pieces Winch thick. Fill with minced onion and bacon, salt and pepper to taste, roll and secure with toothpicks. Dredge with flour, brown on all sides, then almost cover them with boiling water. Add 2 bay leaves and cook about 1 hour until tender. Thicken gravy and serve.

Laura Larson, Osceola, NE 38 Venison Roast 1 cup red wine 2 bay leaves 1/2 tsp basil 1/4 cup oil 3 1/2 lb round roast 1 cup tomatoes, chopped 1 carrot, chopped 1 clove garlic 1/2 cup whipping cream

Put wine, tomatoes, bay leaves, carrot, basil and garlic in saucepan and heat to boiling. Reduce heat and simmer 10 minutes. Cool to room temperature and add oil. Place roast in bowl and cover with this marinade. Cover and refrigerate for 36 hours, turning occasionally. Remove roast from marinade, dry and place in pan. Put in 450° oven for 20 minutes. Heat the marinade with the cream and pour over the roast and return to 350° oven for another 45-50 minutes or until temperature reaches 130°. Cut thin and ladle pan juices over.

Mrs. Lois Luthy, Humboldt, NE Meat Loaf with Mushroom Stuffing 8 oz sliced mushrooms 1/2 cup onion, minced 1/4 cup butter 4 cups soft bread crumbs 1/4 tsp thyme 2 1/2 lb ground venison 2 eggs, beaten 1 1/2 tsp salt 1/8 tsp pepper garlic to taste l/3 cup catsup 1/3 cup mushroom broth 1/4 cup minced parsley

Drain mushrooms and reserve broth. Saute mushrooms and onion in butter. Combine with fresh bread crumbs, thyme and parsley. Lightly mix together venison, eggs, seasoning, catsup and mushroom broth. Pack half of meat mixture into 5x9x2 loaf pan. Pack stuffing on top, then remainder of meat. Bake in 375° oven 1 hour and 15 minutes. Then let stand for 15 minutes. Drain juices before serving.

Paul Habighorst, Esko, MN 39   Barbecued Meatballs 2 lb ground venison 1 1/2 lb ground beef 1/2 lb pork sausage 5 slices wheat bread 1/2 cup milk 3 eggs, beaten 1 tsp dried garlic 2 tsp poultry seasoning 1 tsp celery seed 1 tsp pepper 3 cups barbecue sauce 1 lg onion, diced

Mix meats in large bowl and set aside. Soak bread in milk. Add bread, onion, eggs, and spices to meat. Mix well with hands and form into small meatballs. Brown 1 1/2 dozen at a time in large skillet. When each batch is browned, place in baking dish and saute in microwave 4 minutes. Drain fat. As you complete each batch, place them in large casserole dish and cover with barbecue sauce. When all meat is cooked and layered, put more sauce over top, cover, and marinate overnight. Bake at 350° for 1 hour, covered. Don't overdo the sauce or the meatballs will crumble.

Linda Bier, Hannibal, MO Broccoli Venison 2 lbs deer steak or roast, sliced paper-thin vegetable oil 2 heads broccoli, cut into bite size pieces 2 cans water chestnuts, sliced 1 sm onion, chopped 1 tsp dried garlic 4 tbls sherry 3 tbl soy sauce 2 tbl sesame oil 6 tsp cornstarch 1 tsp baking soad 2/3 cup water 1/2 cup chicken broth rice

Make marinade by combining sherry, soy sauce, sesame oil, 3 teaspoons cornstarch and baking soda, and soak meat in it for 30 minutes. Heat 9 tablespoons vegetable oil in wok and stir fry meat until brown. Remove meat and set aside. Stir fry garlic until oil is very hot, then add vegetables and stir fry until they are crisp and tender. Add broth and thicken with 3 teaspoons cornstarch in water, then add dash of soy sauce. Stir until gravy forms, add meat and toss until well mixed. Serve with rice.

Sue Tichota, Lincoln, NE 40 Venison in Cream Gravy 1 venison roast 1 cup onion, chopped 1/3 cup oil 2 cans beer 2 tbl lemon juice 2 tsp salt 1 tsp thyme 8 peppercorns 2 cloves garlic 1 bay leaf 1/2 cup cream or half and half flour

Place roast in glass bowl. Saute onion in oil. Stir in beer and seasonings. Pour over venison. Refrigerate 24 to 36 hours, turning occasionally. Place venison and marinade in dutch oven and cover. Bake at 325° for 2 1/2 hours, basting several times. Put roast on platter. Strain liquid, skim off fat. Measure liquid and make a paste of cream and 2 tablespoons flour for each cup of liquid. Combine in saucepan and cook, stirring constantly until thickened. Season to taste and serve with venison.

Peggy Hansen, Lincoln, NE Venison Parmigiana 2 lb venison steak, 1/2 inch thick 2 eggs, beaten 2 tbl milk 1/4 cup olive oil 1/2 lb mozzarella cheese 2/3 cup bread crumbs 1/4 cup grated parmesan cheese 1 med onion, chopped 2 cups tomato juice 1 tsp salt 1/4 tsp garlic powder 6 oz tomato paste 1/2 tsp sweet basil 1/4 tsp pepper

Pound meat, dip in mixture of beaten eggs and milk, then in mixture of bread crumbs and grated parmesan cheese. Brown in cooking oil. Remove meat and cook onions in drippings. Add tomato juice, salt, garlic powder, tomato Paste, sweet basil and pepper and simmer for 15 minutes. Bake at 350° 45 minutes, add mozzarella cheese and bake 15 minutes more.

Bob Downing, Lincoln, NE Venison Tamale Pie 1 cup green pepper, chopped 1 tbl oil 3/4 cup cornmeal 1 tbl butter lb ground venison pkg onion soup mix 2 cups canned tomatoes 1 1/2 cups corn 1/2 cup ripe olives, chopped 1 clove garlic, minced 1 tbl sugar 1/2 tsp salt 1 tsp chili powder 1 cup American cheese, grated

Stir cornmeal and salt into 2 cups water. Cook and stir until thick. Add 1 tablespoon butter. In heavy skillet, saute green pepper in hot oil until soft. Add meat and brown. Stir in soup mix, tomatoes, corn, olives, garlic, sugar and seasonings. Simmer slowly 30 minutes. Mix in cheese. Pour into well-buttered casserole. Pour cornmeal topping over meat. Bake at 375° for 40 minutes or until lightly browned.

Mary Coy, Torrington, WY Venison Fricadilla Pie 1/2 lb ground pork 1 1/2 lb ground venison 3 eggs 1 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/4 cup grated onion 1 tbl soy sauce 1 cup tomato juice 1 cup dry bread crumbs 1 tsp Worcestershire sauce

Combine all ingredients in large bowl and mix thoroughly. In another bowl, mix the following:

3 cups soft bread crumbs 1/4 tsp marjoram 3 tbl onion, chopped 1/8 tsp pepper 1/2 cup milk 1 cup apples, chopped 1/2 tsp salt 1/2 cup raisins

Combine these. Spread half of meat mixture in bottom of pan. Spread stuffing over meat, then put on remaining meat. Bake at 350° for 1 hour.

Colin and Susan Laudon, Ottumwa, I A Venison Pirok 1 1/2 lb ground venison 1 lg onion, chopped 4 cups cabbage, chopped 1 sm can sauerkraut, drained salt 1 tube roll mix

Brown deer burger and add onion, cabbage, and sauerkraut. Cook until cabbage is tender, cool well and salt to taste. Follow instructions on hot roll mix package. Separate dough into 2 equal parts, roll out and cut into 6 equal sections. Place 2 heaping spoons of meat mixture in center of each dough section, pinch edges together, and place on greased cookie sheet. Cover with a towel and let rise 30 minutes. Bake until light brown at 400°, and brush with shortening. Serve steaming.

Donna Reilley, Lincoln, NE 41   Roast with Sour Cream 3 cups dry wine 1/2 cup apple cider 3 bay leaves 4 peppercorns 6 lb roast Venison Stroganoff salt 1/4 cup butter 1 1/2 tbl flour 1 cup sour cream

Combine wine and cider in shallow dish. Add bay leaves and peppercorns. Place venison in marinade, cover and refrigerate overnight, turning occasionally. Place venison on rack in roasting pan, fat side up. Sprinkle with salt. Strain marinade and reserve. Roast at 325°. Melt butter in saucepan and add 1 cup marinade. Brush roast occasionally with this. Roast for 25 minutes per pound, then remove roast to platter. Combine flour and salt in sauce pan. Add 3/4 cup drippings gradually, stirring until smooth. Add remaining 1/2 cup of wine and cook over medium heat, stirring, until thickened. Stir in sour cream and heat just to serving temperature.

Hazel Sailer, Grants Pass, OR Venison Stroganoff 1/2 lb venison steak, cubed 1/4 cup onion, chopped 1 tsp instant beef bouillon granules 1 cup hot water 1 1/2 tbl cornstarch 1/2 tsp dried basil leaves 1/4 tsp paprika 1/8 tsp pepper salt 1/2 cup plain yogurt or dairy sour cream 1 can sliced mushrooms, drained egg noodles

Place meat and onion in 1 Vi quart round casserole, cover, and microwave 8-10 minutes on medium setting, stirring 3 times. Remove meat and onion. Dissolve bouillon in water then stir into casserole with cornstarch, basil, paprika and pepper. Microwave 3-4 minutes on high setting until thickened, stirring 3 times. Add meat, onions, yogurt and mushrooms. Cover and microwave 5-7 minutes on medium setting until heated. Leave covered and let stand 5 minutes. Serve over egg noodles.

Vesta Clark, Holdrege, NE Venison-Potato Sausage 1 tsp salt 1 tsp allspice 1 tsp pepper 1 1/2 lb venison 1 lb pork 6 cups potatoes, ground 1 onion, ground

Mix all ingredients well. Put into casings and tie off with string. Put in large kettle with enough water to cover. Cook 30-40 minutes, then freeze or refrigerate.

Edwin Belina, Pilger, NE Tom's Favorite Meatballs 1 lb ground venison 1/2 cup bread crumbs 1/4 cup onions, minced 1 egg, beaten 1 can cream of vegetable soup 1/2 cup water 2 tbl parsley 1/4 tsp salt

Mix meat and mashed dry bread crumbs, onion, salt and egg. Shape into 16 meatballs and brown in skillet. Pour off fat. Stir in soup, water and parsley and cover. Cook over low heat 15 minutes stirring occasionally.

Debris Bowden, Sumner, NE Venison Wiener Schnitzel 4 venison cutlets, floured 3 tbl parmesan cheese, grated 1 egg, beaten 1 tsp minced parsley 1/4 tsp pepper 1/4 tsp nutmeg 1/2 cup milk 2 tbl butter juice of 3/4 lemon 1/2 tsp salt

Wipe meat with damp cloth and pound very thin. Dip in flour. Mix all ingredients except lemon juice and butter. Beat smooth. Dip floured cutlets in batter, and cook in butter until golden and tender. Heat remaining butter and add lemon juice. Stir and pour over cutlets. Serve warm.

Evan E. Drozda, Schuyler, NE 42 Appetizer Venison Meatballs 1 1/2 pounds ground venison 1/4 cup catsup 1/2 cup dry bread crumbs 1/4 tsp basil leaves l/3 cup onions, diced salt 1 egg pepper

Mix and shape into 40 meatballs. Bake 15-20 minutes at 400°.

2 tbl vinegar 1/2 tsp cayenne pepper 1/4 tsp hot pepper sauce Sauce: 1/2 cup onion, chopped 1 tbl butter 1 cup catsup 2 tbl brown sugar

Saute onion in butter, then add other ingredients and simmer 10 minutes. Skewer meatballs on toothpicks and dip into sauce to serve.

Mrs. Mackart, McCanna, ND Miniature Venison Pizza 1/2 lb ground venison, cooked and drained well 12 English muffins 3/4 lb mozzarella cheese, grated 1 21/2 oz can ripe olives, chopped or sliced 1 15-oz can pizza sauce 1 2 1/4 oz can mushrooms, sliced or chopped

Split muffins, butter them lightly and lay out on cookie sheets. Warm 5 minutes in 350° oven. Remove from oven and spread with pizza sauce. Crumble meat over the sauce, pile on olives, mushrooms, and grated cheese. Return pizzas to the oven and heat 10 minutes until cheese melts.

Paul Habighorst, Esko, MN Venison-Pork Meat Loaf l onion, chopped 1 cup bread crumbs salt pepper milk 2 lb ground venison 1/2 lb pork sausage 2 eggs 2 tbl dry mustard 2 tbl Worcestershire sauce 2 tbl catsup

Mix all well and add enough milk to make moist. Shape into a loaf and bake at 350° 1 hour.

Mrs. Donald Fee, Hamilton, IA Barbecued Venison Roast 5 to 7 lb roast 2 lg onions 1 qt apple juice salt pepper barbecue sauce

Trim fat off roast and put in roaster. Slice onions and add to roaster with apple juice. Cook until tender. Cool meat and cut into small pieces. Prepare barbecue sauce and mix with shredded meat. Put in refrigerator. When ready to serve, heat and put onto favorite bread.

Chuck Stoughton, Lincoln, NE Limed Venison Roast 1 venison roast 1 sm bottle lime juice 1 lime 1 clove garlic, crushed 3 celery stalks 2 citrus wine coolers wild sage leaves salt pepper

Rub roast with pepper and salt, sprinkle with lime juice then lay lime slices on top, along with sprigs of wild sage. Put all other ingredients in water tray of wet smoker and fill with water to top. Smoke 5 to 8 hours, depending upon size of roast.

Steve OHare, Lincoln, NE Barbecued Venison Ribs 4 lb venison ribs, cut in pieces 4 tbl onion, minced 1 cup catsup 1 cup water 3 tbl vinegar 2 tbl Worcestershire sauce 1 tsp salt 1 tsp paprika 1 tsp chili powder 1/2 tsp pepper 1/4 tsp cinnamon dash of cloves dash of liquid smoke

Brown ribs well and place in a shallow pan. Combine other ingredients, boil and pour over ribs. Bake 90 minutes at 350°.

Katherine Edelbrock, Scottsbluff, NE 43

44

Fish

THE MOST widely available, and to many palates the least "gamey" of the game species, fish offer perhaps the widest range of opportunities for the cook. Fish species vary greatly in taste and texture, and an almost unlimited number of ways to prepare them expands the possibilities even more.

From simple pan-frying over the camp stove to a delicate quiche, you will find recipes here for any occasion. Of course, "store" fish, fresh or frozen, can be substituted for the game varieties in these recipes.

Fish is edible when its internal temperature reaches 140° (and begins to break down by 150°). Many recipes here call for cooking until the flesh flakes. Insert a fork into the thickest flesh; it is ready to eat when it flakes easily, and is no longer translucent.

In any case, fish suffers from overcooking; because both must be done gently and discretely, and both can be overdone, the cook might well keep in mind the often quoted maxim of Chinese philosopher Lao-Tzu: "Ruling a large kingdom is like cooking a small fish."

Dill-Grilled Fish 8 rainbow trout or other small fish, dressed 2 cups mayonnaise 1/4 cup fresh chives, snipped; or green onions, chopped 3 tbl lemon juice 2 tsp dill weed 1/2 tsp salt 3 drops hot pepper sauce 1/2 cup cucumber, chopped

Cut 3 diagonal slashes on each side of fish, then put in large baking dish. Combine all ingredients except cucumber in small bowl and pour half of mixture on fish. Turn fish slowly and rub mixture in slashes. Add cucumber to other half of mixture. Spread 1 or 2 tablespoons of mixture in body cavity of each fish. Cover and allow to stand at room temperature 1 hour, turning fish once and rubbing in maranade. Reserve maranade and Put fish on oiled grill, broiler pan rack, or rack in shallow Pan. Cook 5 inches from heat source in broiler at 450 ; or 5 inches above medium-hot coals on grill, until brown and crisp. While cooking brush with maranade and carefully turn once with spatula. When the mayonnaise is spread over the fish it makes a crusty covering, when it s Put inside it makes a rich sauce.

Lora Dean, Omaha, NE Batter-baked Fish fish fillets salt 1 beaten egg pepper 2 tbl water flour 1 1/2 tsp mild mustard

Make a batter of the above. Dust fillets in flour, dip in egg mixture then in cracker crumbs. Put in a single layer in shallow pan. Pour {A pound of butter over all. Bake at 325° for 30 minutes. I like to sprinkle with Lawry's Seasoned Salt.

Maxine Brewer, Litchfield, NE Battered Fish 2 lbs fish fillets 1/2 cup mustard 1/2 cup sour cream 1 1/2 cups cracker crumbs 1/2 cup flour

Dip fish strips in batter of mustard and sour cream, then into the mixture of crumbs and flour. Deep fry in vegetable oil for 3-5 minutes or until golden.

Ray Streily, Lincoln, NE Baked Fish 1 1/2 lbs fish fillets 1 tsp salt 2/3 cup instant potato flakes 1 tsp paprika 2 tbl oil

Mix potato flakes, oil, salt and paprika. Roll fish in mixture. Bake at 450° for 10 minutes.

Johnnye Bunger, Hildreth, NE Baked Catfish 1 whole cleaned catfish 1 tbl lemon juice 1 tbl Worcestershire sauce 1 cup seasoned bread crumbs salt pepper

Rub fish with mixture of lemon juice, Worcestershire sauce and salt and pepper to taste. Coat with bread crumbs. Place in greased shallow pan. Bake at 450° for 15 minutes, then reduce oven to 350° and bake another 15 minutes or until fish flakes. Cooking longer will produce drier fish.

Helen McKay, Pinellas Park, EL 45   Pfeiffer Catfish Cocktail lemon pepper seafood cocktail sauce 3 1-2 lb catfish 4 tbl butter

Clean rinse and fillet catfish. Cut into 1/2-inch wide and 1-inch long pieces. Boil 10-15 minutes until cooked. Drain, place on platter and sprinkle with lemon pepper. Serve with melted butter and seafood sauce for dipping. May also be used as a chilled cocktail.

Phil Pfeiffer, Lincoln, NE Kitchen tips: • When fish have a mossy taste, dip the fillets in prepared mustard and then in flour. The moss taste will be gone. • When freezing fish for storage, use this method. Mix 1 3/4 cups water; 1/4 cup lemon juice and 1 envelope of unfavored gelatin. Mix these, then heat until the gelatin dissolves. Cool, then dip the fish into it, then wrap snugly in air-tight plastic—such as saran wrap—and freeze. They will keep up to a year. Sweet and Sour Fish 1 lb fish fillet 1 cup oil 8 oz chunk pineapple 1/3 cup brown sugar 1/3 cup catsup 1/4 cup vinegar 8 oz water chestnuts 1/2 yellow onion 1/2 bell pepper (red) 1/2 bell pepper (green) 3 tbl corn starch 1/4 cup water small bunch brocolli

Coat fish, cut in 1-inch pieces, in flour. In wok, heat oil. Cook fish a few pieces at a time in oil until brown. Remove. Leave about 3 tablespoons of oil in wok. Add brocolli, stir fry 3 minutes. Add onion and peppers. Cover and steam 4-5 minutes. Remove. Drain pineapple, reserving juice, and add enough water to make l!/2 cups of liquid. Add to wok with brown sugar, catsup and vinegar. Stir. Add corn starch-water mixture.Cook and stir until thick and bubbly. Add brocolli mixture, pineapple, water chestnuts. Stir and heat through. Serve with cooked rice.

Sara Dixon, Columbus, NE Italian Walleye 2 cans tomato sauce 1/2 tsp Italian dressing 1/2 tsp basil leaves 1/4 tsp oregano leaves 2 tbl parsley, chopped dash of pepper 1 1/4 cups shredded Mozzarella cheese 1 1/2 lb walleye, 1/2-inch thick

Cut fish into serving size pieces while oven is heating to 350°. Place fish in 9x13 pan and pour sauce over. Sprinkle the seasoning, parsley, oregano, basil and pepper on. Top with the shredded cheese and bake for about 25 minutes, until fish flakes in thickest part.

Michael J. A ken, Omaha, NE Boiled Crawdads several lbs. crawdads pickling spice water 1/2 cup chili sauce 1 tbl lemon juice 1/3 tsp horseradish 1/4 tsp cayenne pepper

Boil water in large pan and add a generous tablespoon of pickling spice. Drop crawdads into water and boil until they turn bright red. Mix cocktail sauce by combining chili sauce, horseradish, cayenne pepper, and lemon juice. Remove crawdads with strainer, peel and devein as with shrimp, serve hot or chilled on bed of lettuce with cocktail sauce.

Janice Pitchard, Lincoln, NE Deluxe Fish Fillets several fish fillets French dressing cheese cracker crumbs cooking oil

Roll fish fillets in French dressing, then in cheese cracker crumbs. Fry in skillet containing a generous amount of hot cooking oil. Turn only once.

Mrs. Myron Maseberg, North Platte, NE 46 Fish Baked in Cream 4 whole catfish 2 tbl lemon juice 1 tsp dill weed 1 tsp salt 1/4 tsp white pepper 1 pt whipping cream 2 tbl fine dry bread crumbs or seasoned crumbs Microwave Bass Fillets in Lemon Butter

Wash and pat fish dry with paper towel. Brush inside and out with lemon juice and sprinkle with dill weed, salt and pepper. Place in lightly buttered baking dish, pour cream over fish and sprinkle with bread crumbs. Bake at 400° for 15 minutes or until fish flakes easily with a fork. If using frozen fish bake 20-25 minutes.

Leland Jensen, Edwards, MO Parmesan Bass 2 lbs bass, cut into pieces 3/4 inch thick 1/4 cup margarine or butter 1 tbl white wine 1 tbl fresh lemon juice 3 tbl grated Parmesan cheese 1/2 tsp salt dash paprika dash pepper

Heat oven to 450°. Melt margarine or butter in 9x13 inch baking pan and add fish. Sprinkle with salt and pepper. Bake 5 minutes, turn, sprinkle with lemon juice and wine. Top with cheese and bake another 5-7 minutes until fish flakes easily.

Michael J. A ken, Omaha, NE Microwave Bass Fillets in Lemon Butter 1 lb bass fillets 1/2 tsp salt 1/8 tsp pepper 1/2 cup butter 1/2 cup parsley, chopped 1 tbl lemon juice 1/2 cup cracker crumbs 1/2 tsp paprika

Arrange fish fillets in baking dish with thickest parts of fillets toward outside of dish. Sprinkle with salt and pepper. Microwave butter in 1 quart casserole pan on high setting until melted. Blend in parsley and lemon juice, and pour over fish. Top with crumbs and sprinkle with paprika. Microwave on high for 9-11 minutes rotating dish occasionally. Fish is done when it flakes easily with fork.

Lois Hansel, Lincoln, NE Stuffed Baked Fish

Sprinkle boned fish with salt and pepper. Stuff with any well-seasoned dressing. Pack dressing lightly and sew loosely. Place on a baking sheet and lay strips of bacon across the top. Bake at 400° about 15 minutes per pound. Baste frequently with 2 tablespoons of butter combined with Vi cup hot water. Garnish with slices of lemon, parsley and ripe olives.

Lenice Sorenson, Stanton, NE 47   Broiled Bullheads in Barbecue Sauce 2 lbs whole bullheads, heads and skins removed 1 tbl olive or vegetable oil 1/4 cup onion, finely chopped 1/4 cup cider vinegar 1/4 cup packed brown sugar 1/4 cup catsup 1/2 tsp dry mustard 3 tbl Worcestershire sauce dash oregano salt

Heat oil at medium setting and cook onions until tender. Stir in dry mustard, vinegar, brown sugar, catsup, Worcestershire sauce, salt, pepper, oregano and cook until bubbling while stirring occasionally. Turn the heat down to simmer for 10 minutes. Place fish in a medium-sized bowl and add sauce. Cover bowl and place in refrigerator for 30 minutes, turning fish once. Set the oven on broil and place the fish in a lightly greased broiler pan. Baste fish with the sauce and broil about 5 inches from heat for 7-8 minutes. Turn the fish, baste again, and broil 7-8 minutes more until fish flakes easily on the backbone. Serve hot with remainder of sauce.

Michael J. A ken, Omaha, NE Platte River Catfish 4 catfish, dressed and skinned 1 lemon, sliced paprika 1/2 cup French dressing

Clean, wash and dry catfish and place in baking dish. Brush liberally with dressing. Cut 4 lemon slices in quarters and put 4 quarters inside each fish. Pour the remaining dressing over the fish, put a slice of lemon on each and sprinkle with a small amount of paprika. Cover the dish with waxed paper and cook in microwave 5 minutes on High setting, or until fish flakes easily with a fork. Rotate dish Vi turn during cooking. Serve hot with fried potatoes and vegetable.

Joleen Taylor, Grand Island, NE Creamed Fish 4 trout, salmon or other 2 tbl parsley, chopped fish fillets 1-2 cloves garlic, 2 tbl white sauce 3/4 cup mushrooms, sliced 1 cup dry white wine 1/4 cup whipping cream 1 tbl chives 1 whole green onion, minced salt 2 tbl butter pepper

Heat butter in skillet, and add fish, mushrooms, green onion, garlic, and half the parsley. Salt and pepper to taste. Add enough wine to cover fish. Simmer in covered skillet 10-15 minutes, or until fish flakes. Remove fish and boil until liquid is reduced by about one-half. Add white sauce, cream and butter and cook slowly to thicken mixture. Pour sauce over fillets, garnish with parsley and chives, and serve.

April Schaefer, Crown Point, IN Carp Patties 1 tsp sage 4 tsp vinegar 2 tbl butter 2 tbl oil salt pepper 1 carp water or milk 3 eggs 1 med onion, chunked 3/4 lb potatoes, cooked 2 tsp oregano 1 tsp thyme

Simmer carp in liquid in covered, heavy pan until tender, about 15-20 minutes. Reserve liquid for soup. Lift out fish and cool. Remove large bones and any skin or fins, and place fish pieces in blender along with eggs and onion chunks. Blend into puree, which will also grind up small bones. Mash potatoes and combine with seasonings and fish. In heavy skillet, heat butter and oil to medium heat and drop in mixture by tablespoons. When each patty is dry on top and brown under, turn over. Serve hot.

Carroll Enzminger, Bassett, NE 48 Mussels in Sauce flour 1 cup white wine 1 cup fish stock 4 lemons, cut into wedges French bread Mussels in Sauce 3 1/2-4 dozen mussels (freshwater clams) 1/2 lb butter 2 tbl parsley, finely chopped 2 tbl chives, finely chopped

Scrape and wash mussels, discarding any with open shells. Place in a large stock pot on hot fire without adding anything else to the pot. The heat will force the shells open. Shell mussels and place in a heavy saucepan with butter, parsley and chives. Stir over low heat until hutter melts. Sprinkle with generous tablespoon of flour and blend together. Add wine and fish stock. Stir well and allow mixture to cook over low heat for 30 minutes. Turn °ut into a hot deep platter. Garnish with lemon wedges and buttered rounds of toasted French bread.

Carl Wolfe, Lincoln, NE Al’s Shrimp Cocktail Sauce 3/4 cup catsup 1 tbl horseradish 2 tbl vinegar 1 tbl onion, grated 3 drops Tabasco sauce 1/2 tsp Worcestershire sauce

Combine all ingreients, chill and serve.

Alfred Johnson, Kearney, NE Kitchen tips: • Clean your cutting board and remove strong odors by rubbing it with baking soda. • To keep cabbage from smelling up the kitchen, put a couple lemon slices in with it to boil. • To keep fish from sticking to the pan, put it on a bed of chopped onion, celery and parsley. They will also add nice flavor. 49   Steamed Fish 1 fish weighing at least 1 lb salt 1/4 lb softened butter pepper 1 tbl lemon juice

Clean fish and rub with salt and pepper. Prepare lemon butter by mixing lemon juice and butter. Grease a sheet of brown paper well on both sides. Place fish on paper and spread with lemon butter. Roll fish in paper and secure well. Dip newspapers in water and roll around the fish until there are about 12 thicknesses. Place in a cavity in the middle of a bed of coals. A 1-pound fish will cook in about 20 minutes. Allow 10 additional minutes for each extra pound, and about Vi pound fish per person.

Lillian Crandall, Circle Pines, MN Campfire Trout small trout 1/2 tsp margarine salt pepper

Remove entrails and gills from a small trout and wash fish thoroughly in fresh water. Place margarine inside rib cage and salt and pepper entire fish to taste. Roll trout in 3 layers of aluminum foil and seal end tightly as you roll. Place trout on grill over campfire coals and turn occasionally. Usually takes about an hour to cook the fish.

Earl Boersen, Grand Island, NE Baked Fish Vera Cruz Style 2 lbs fish fillets 3 tbl cooking oil 1/4 cup onion, minced 1/4 cup green pepper, minced 1/4 tsp garlic, pressed or chopped 2 cups tomato juice 1/8 tsp liquid hot pepper sauce 1 tsp salt 1/2 tsp sugar 1/2 tsp black pepper 3 tbl green olives, chopped

Dry fish on paper towels. Pre-heat oven to 350°. In skillet, saute onion, green pepper and garlic in oil for about 3 minutes. Add tomato juice, pepper sauce, salt, sugar and pepper. Simmer uncovered for 15 minutes stirring occasionally. Cut fish into 6 serving pieces and roll or lay flat in oiled baking dish. Stir olives into sauce and pour over fish. Bake 45-50 minutes or until fish flakes easily with a fork.

Mary L Mills, Omaha, NE Fish Casserole 2 lb potatoes 1 med onion, chopped 1/2 cup butter 1 lb boned fish 2 cups milk 1 egg

Brown onion in 2 tablespoons butter, and mix with the potatoes, which have been boiled and sliced. Soak fish in 1 cup milk, then dice. Put half the potatoes in a greased pan, top with fish, cover with rest of potatoes. Melt remaining butter and pour over potatoes. Beat egg with 1 cup milk and pour over all. Bake in a 350° oven for 30 minutes.

Mrs. Frank Bruha, Scotia, NE Catfish Fillets Microwave 4 catfish fillets lemon pepper fresh tomato wedges grated cheese paprika

Alternate fillets head-tail in pan. Sprinkle fillets with lemon pepper and cover with tomato wedges. Sprinkle with cheese and top with paprika. Cover with waxed paper and cook on high power until done.

Deb Dankleff, Avoca, NE Walleye Quiche 4 fillets, poached and flaked 1 cup cheese, cubed 3 oz cream cheese, cubed 1/4 cup onion, chopped 1 cup chopped spinach 1/2 cup sliced mushrooms 2 cups milk 1 cup pancake mix 4 eggs salt pepper 1 tsp parsley

Mix walleye, cheeses, onions, mushrooms and spinach, and pour into greased pie plate. Beat remaining ingredients until smooth. Pour over mixture and bake at 400° for 35 minutes.

Lee Ann Meduna, Wilcox, NE 50 Creole Catfish 2 lbs catfish steaks 2 tbl butter 1 med onion, sliced 1/2 cup celery, chopped 2-3 lemon slices 1 tbl Worcestershire 1 tbl paprika 1 bay leaf 1/2 cup green pepper, chopped 1 tsp salt 1 clove garlic, minced 1/4 tsp thyme 1 lg can tomatoes 1/4 tsp Tabasco

Melt butter in dutch oven. Add onion, celery, pepper, garlic and cook until tender. Chop tomatoes and add with their juice. Add lemon slices, Worcestershire sauce and remaining seasonings. Cover and simmer 15 minutes, stirring occasionally. Press catfish steaks into cooked sauce. Cover and simmer 15 minutes or until fish flakes.

Mrs. Loren Jackson, Paxton, NE Barbecued Fish fish fillets barbecue sauce barbecue potato chips, crushed

Dip fillets into barbecue sauce, then roll in crushed chips. Put in microwave dish, cover, and cook on high power for 6-8 minutes.

Deb Dankleff, Avoca, NE Striper Creole Sauce 4-5 lbs striped bass butter 1/2 cup tomato juice 2 cups Creole sauce salt pepper

Place seasoned fish in buttered baking dish. Thin Creole sauce with half of the extra liquid and pour over fish. Bake at 350° for 35-40 minutes and baste several times. Add more liquid if sauce is thick.

Marvin Hebing, Oakland, IA Deep-fried Panfish with Hot Sauce 10 or 12 bluegill or crappie fillets 1 lb shortening 1/2-1 cup corn meal 1/2-1 cup flour 2 eggs 1/4-1/2 cup milk salt pepper catsup Chinese hot mustard

Heat shortening in skillet to 350°. Dip fillets in egg and milk mixture, then roll in corn meal and flour mixture. Fry until golden brown. Mix catsup and Chinese mustard to taste (the less catsup the hotter the sauce) and dip fish in sauce to serve.

Bernard F. Mason, Omaha, NE 51   Fish Nuggets 1 lb of small fish 3 eggs separated 3 tbl flour 1/2 tsp salt 1/8 tsp pepper 1/8 tsp garlic powder 1 tbl parsley, minced

Cook fish then remove skin and bones. Mash fish with fork. Beat Qgg yolks until light and thick. Add flour, salt, pepper, garlic, parsley and fish to egg. Beat egg whites until stiff and fold into mixture. Drop spoon-size lumps of mixture into hot fat (350°-375°) and fry until brown. Serve with catsup or tarter sauce.

Donna M. Eazel, Lincoln, NE Salmon Casserole 1 can salmon, drained, boned and broken into pieces 1 cup milk 2 cups shell macaroni, cooked and drained 1 can cream of tomato soup 1 cup cheddar cheese, shredded 1/4 cup onion, finely diced 1/4 cup green pepper, finely chopped 1 sm can peas, drained bread crumbs butter

Mix all ingredients together and pour into well-greased 2 qt casserole. Top with buttered bread crumbs. Bake in 350° oven for 35-40 minutes.

Mrs. Gerald E. Potts, Hastings, NE 52 Braised Salmon in White Wine boneless salmon fillets 1 cup white wine 1 tsp shallots or onions, diced 1 pt whipping cream 1-2 tbl cornstarch salt pepper

Preheat oven to 400°. Place a large saute pan over a high flame and let it get very hot. Pour in % cup white wine, add shallots and gently place salmon fillets in pan. Cover and place in oven for 10-12 minutes. Make sauce in medium-sized sauce pan and when it is very hot add cream and allow to boil for several minutes. Reduce cream to half original amount then add white wine and salt and pepper to taste. Mix cornstarch and Va cup cold water and add to cream and wine mixture until desired thickness is reached. Remove fillets from oven, place fillets on plate and cover with wine sauce, or serve on side, garnished with chopped scallions or parsley.

Edward Zita, Western Springs, IL Bayou Catfish 5 lbs catfish 1 1/4 cup cornmeal 1/2 cup milk 1/2 cup flour 1/2 tsp garlic powder 1/2 tsp butter-flavored salt cayenne pepper salt shortening

Soak catfish in milk 2-4 hours. Mix cornmeal, flour, butter-flavored salt, salt, and cayenne pepper in bowl and roll catfish pieces until well covered. Fry in hot oil until fish flakes easily with a fork.

David Toffer, Omaha, NE Tomato Baked Fish 1 tsp lemon juice 1 tsp salt 1/2 tsp sugar 1/8 tsp ground pepper several fish fillets 1 can mushrooms 1 8-oz can tomato sauce 3 tbl onion, chopped 3 tbl green pepper, chopped

Mix ingredients and bring to boil, then reduce heat and simmer for 2 minutes. Put half of sauce in buttered baking dish, place fillets in the sauce, and pour the remaining sauce over them. Bake 20 minutes at 350°.

Mrs. D. Bruce Rockey, Hastings, NE Campstove Bluegill 6 bluegill, flour pan-dressed and scaled salt shortening pepper

Pan dress and scale bluegill, but do not fillet. Put an amount of flour in a bowl and add salt and pepper. Roll fish in flour covering fish well. Heat shortening in skillet on campstove and place fish in hot oil. Fry on each side until flesh flakes with fork. Serve steaming hot with foil baked potatoes and onions, fresh tomato slices and hot coffee.

Linda Keith, Lincoln, NE Carp in Black Sauce 1 4-lb carp cleaned, cut into 6-8 pieces 4 cups water 1 1/2 cups vinegar 1/2 cup chopped celery 1 parsley root, chopped 1 carrot, chopped 2 med onions, chopped fine 2 bay leaves 1/4 tsp thyme 10 whole peppercorns 10 whole cloves 1 tsp ginger 1 lb dry prunes 1 tbl lemon juice 1 tbl butter 2/3 cup ginger snaps, grated 1/2 cup raisins 1 cup almonds, slivered 1/2 cup sugar 1/4 cup honey 1/4 cup molasses lemon peel of Vi lemon, cut into strips

Put water, vinegar, celery, parsley root, carrot, onion, bay leaves, thyme, cloves, peppercorns and ginger in pan, bring to boil and simmer for 15 minutes. Add fish and cook for another 15 minutes, or just until fish is tender, being sure to not overcook. Remove fish to a deep serving platter or casserole dish. Cook prunes until soft, drain and reserve liquid. Pit and chop prunes, return to reserved liquid and add lemon peel, lemon juice, butter, ginger snaps, raisins, almonds, sugar, honey and molasses. Strain the first mixture through a sieve, squeezing the vegetables until dry, and add the strained liquid to the prune mixture. Mix together, bring to boil and simmer, stirring for about 5 minutes. Pour sauce mixture over fish in casserole and serve. May also be served cold, will keep for days in refrigerator.

EJ. Pavoucek, Bellevue, NE 53   54 Pirok Fried Almond Fillets 2 cups cooked salmon 2 cups cooked rice 1 med head cabbage, chopped 6-8 carrots, sliced 1 lg onion, chopped

Layer cooked salmon in uncooked pie shell. Saute cabbage, carrots and onion in butter and season well. Cook rice and layer over salmon. Layer vegetables over rice and dot with butter, then cover with a top crust. Bake at 350° about 1 hour, until crust is brown. Freezes well.

Sue Chesnut, Alliance, NE Sugar-Cured Smoked Fish several fish fillets brown sugar soy sauce salt

Rinse fillets and shake off excess water. Cover bottom of baking dish with brown sugar. Arrange fillets in a single layer, lightly cover with brown sugar and splash on soy sauce. Salt to taste. Repeat for additional layers. Refrigerate for 8-12 hours and turn several times. Smoke fish in usual manner.

Sam and Vicky Cowan, Beatrice, NE Crappie Salad dash cayenne pepper 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1/4 tsp Lawry's Seasoned Salt 1 tomato, sliced black olives fresh mushrooms, sliced 2 cups crappie, cooked and flaked 1/4 cup celery, finely chopped 1/3 cup green pepper, finely chopped 2 T onion, finely chopped 1 1/3 tsp prepared mustard 1/2 cup mayonnaise

Blend all ingredients and refrigerate for 1 hour or more. Serve on lettuce with black olives, tomato and mushroom slices.

Rich Farley, Durango, CO Fish-Cheese Biscuit Roll 1 tbl parsley, chopped 1/2 tsp Worcestershire sauce 1/4 tsp salt 1/4 tsp pepper 2 cups flaked catfish 2 cups biscuit mix Italian Walleye (page 46) 1/4 cup celery, chopped 1/4 cup onion, chopped 2 tbl green pepper, chopped 1/4 cup oil 2 tbl flour 1/2 cup milk 3/4 cup cheese, grated

Cook celery, onion and green pepper in oil until tender. Blend in flour, and gradually add milk. Cook until thick, stirring constantly. Add cheese, heat until it melts. Add seasonings and flaked fish, stirring until blended. Cool. Prepare biscuit mix as directed. Roll into an 8x12 rectangle. Spread with the fish mixture. Roll up, seal ends and edge. Place on greased 12x15 cookie sheet. Slit top in three places to allow steam to escape. Bake at 400° for 20-25 minutes or until brown.

Alice Bottorff, Norfolk, NE Fried Almond Fillets 1 egg 3 tbi milk 1 cup cracker crumbs dash of salt pepper 1/4 cup flour 1/2 cup almonds, chopped 1/4 cup vegetable oil 2 tbl butter 2 lb fish fillets, 1/2 inch thick

Heat oven to 450°. Mix flour, salt and pepper on plate. On another plate, mix cracker and almonds. Mix milk and egg in shallow bowl. Cut the skinned fish into serving pieces, coat with flour, dip into egg mixture, then coat with almond and cracker mixture, pressing down lightly to make the almonds stick. Heat the butter and oil in a 9x13 baking pan. Place fish in pan, turning once to coat with oil. Bake 5-7 minutes until golden brown, then turn and bake other side. Drain on paper towel and add lemon wedge to serve.

Michael A ken, Omaha, NE Tender or Chewy Fish Jerky 2 tbl sugar 1/2 tsp fresh ginger, minced 1/4 tsp freshly ground pepper 2 lbs salmon or trout, boned and skinned 1/2 cup soy sauce 1 tsp salt

Slice trout (or other lean species such as crappie, bluegill, perch, and bass) into l^-inch thick strips. Slicing across the grain produces tender jerky, slicing with the grain produces chewy jerky. Combine soy sauce, salt, sugar and ginger in medium pan. Bring to boil over high heat, then remove from heat. Add fish strips, mix thoroughly and set aside. For lightly seasoned jerky allow to stand for 5 minutes, 15 minutes for a strong flavor. Lift strips from maranade and arrange close together, but not touching, on wire racks set in rimmed shallow pans or dehydrator racks. Sprinkle both sides with pepper. Dry fish in oven no warmer than 150° or dehydrator for 5-6 hours until strips become leathery and feel firm and dry. Rotate pans each hour for even drying. Cool, remove from racks and store in air-tight containers. Keeps almost indefinitely at room temperature.

Paul Habighorst, Esko, MN Kitchen tips: • Be sure to include thyme, basil and marjoram, along with your other seasonings, to fish soups to enhance their flavor. Hush Puppies 1 cup cornmeal 1 cup flour 4 tsp baking powder 2 eggs, beaten 1 lg onion, diced 1/4 cup buttermilk beer, to thin to batter 2 tsp salt

Mix all ingredients together, then add enough beer to thin like pancake batter. Drop by spoonfuls into hot oil. The batter should sink, then rise and turn over. Fry to golden brown.

Donna Leichleiter, Aurora, NE 55   Fish Cheese Ball 1 tbl horseradish Va tsp liquid smok^ seafood seasoning to taste 2 cups fish, poached 8 oz cream cheese 1 tbl lemon juice 2 tsp onion, grated

Mix all and chill overnight. Roll into a ball, then roll in chopped parsley and nuts. Serve with crackers.

Mrs. ED. Jones, Trenton, NE Smoked Carp Sausage fresh carp fillets, ground salt pepper whole mustard seed

Grind carp fillets in food chopper, mix in salt, pepper, mustard seed to taste. Squeeze mixture into sausage casing with a sausage press. Tie off one-inch diameter sausages with twine (not plastic or polyethylene because they will melt) to make them the desired length. Place sausages in smoker, maintain good smoke density and keep smoker temperature at 150°-180°. Use apple or any other hard or fruit wood. Smoke until sausages are done, usually about 4 hours. To keep, place in glass jar tightly sealed with lid and freeze.

Earl Boersen, Grand Island, NE Barbecued Carp 1 carp skinned, with tail section removed 1/2 cup chopped onions 1/4 cup margarine 1 cup barbeque sauce

Spread cavity with margarine then sprinkle onions, salt and pepper inside cavity. Spread Vi cup of barbecue sauce on piece of heavy aluminum foil large enough to wrap fish, put fish on top of sauce, and cover with the remainder of the sauce. Wrap fish tightly in foil. Place in baking pan and bake at 350° for Wi hours. Turn 2-3 times during baking. When done place on platter and pour sauce from foil package onto fish to serve.

Mrs. Carroll W. Durr, Nebraska City, NE Hawaiian Shrimp 1-2 lbs shrimp, any size 2 cups coconut flakes 4 eggs 2 cups cooking oil salt pepper flour

Peel and devein shrimp, wash well and toss into bowl of flour until coated. Beat eggs in a bowl, and place coconut in third bowl. One by one, dip shrimp into eggs, "then coconut to coat. Heat oil in deep pot to about 300 degrees and carefully place shrimp in. Cook until golden brown. Can also be baked 7-10 minutes in a 350° oven; turn once when brown. Serve with sweet and sour sauce.

Edward Zita, Western Springs, IL Fish Sausage 2 lbs ground fish fillets 1 lg onion, finely chopped 1/4 tsp garlic 1/2 tsp sage 1/4 tsp celery salt 1 tsp lemon juice 25 saltine crackers, mashed fine salt pepper

Mix all ingredients and make into patties, fry until done, and serve. Or pack into baloney casings and smoke.

Marvin R Hebing, Oakland, IA Pressure Cooked Carp skinned carp fillets cut into pieces 2 tbl salad oil 1 tsp pickling salt

Pack carp into pint canning jars and add salad oil and salt. Pressure cook 90 minutes at 10 pounds pressure. For taste variation add 2 tablespoons catsup, or 1 tablespoon dry mustard, or 3 tablespoons Dorothy Lynch dressing.

Deloris Kneifel, Columbus, NE Deep-fried Carp carp pancake flour salt

Skin carp, remove head, fins and tail. Score every Vs inch and cut into 3- or 4-inch pieces. Soak fish in salt water for 30 minutes, rinse and pat dry with paper towel. Salt to taste and roll in pancake flour. Deep-fat fry at 450° for 5 minutes or until golden brown. Drain on paper towel and serve.

Gary Simanek, Wahoo, NE Kitchen tips: • Defrost frozen fish in the refrigerator or microwave to prevent spoilage. • When freezing fish in plastic bags, exclude air by immersing filled bags in water before sealing. Poor Man's Shrimp Cocktail freshwater drum fillets celery, cut in chunks lettuce catsup horseradish salt

Cut fillets into 1-inch wide strips. Drop into boiling, salted water (1 tsp salt per quart of water) and cook 2 minutes after water returns to boil. Remove fish from pan, rinse in fresh water and chill 4 hours in refrigerator. Serve on lettuce with crackers and dip into sauce made of catsup, horseradish and salt.

Marvin R Hebing, Oakland, IA 56 Beer Batter Deep-Fried Carp carp fillets beer buttermilk pancake mix

Score carp fillets, dip in batter of beer and buttermilk Pancake mix. Deep-fat fry until golden brown or until flaky.

Debris Kneifel, Columbus, NE Canned Trout several trout, cleaned and cut into serving pieces 1 tsp Morton's Sugar Cure 1 tsp white vinegar 1 tbl creamy French dressing

Pack fish pieces in pint jars and cover with a combination of sugar cure, vinegar and French dressing. Process at 10-15 pounds for 100 minutes.

Charles and Charlyne Scheinost, Lyman, NE 57   Baked Whole Northern Pike 1 3-4 lb northern pike (dressed) 1 med onion, sliced 2 tbl butter 2 tbl fresh lemon juice 1/4 tsp tarragon 1/4 tsp garlic salt salt rice 1 lemon, sliced

Wipe fish with damp cloth and sprinkle with salt. Place onion slices inside fish and sprinkle onion with 1 tablespoon of mixture made by combining the butter, lemon juice, and tarragon. Close fish and lace with string. Put fish in greased baking dish or aluminum foil and pour remaining liquid over fish. Bake at 450° for 20 minutes. Serve on bed of rice with lemon slices.

Alain Bergeron, Quebec, Canada Lively Lemon RolLups 8 panfish fillets 1/2 cup cooked rice 1/3 cup butter 1/3 cup lemon juice 1 tsp salt 1/4 tsp pepper 1 10-oz pkg broccoli, chopped 1 cup sharp cheddar cheese, shredded paprika to taste

Preheat oven to 375°. Melt butter in small sauce pan, stir in lemon juice, salt and pepper. Combine rice, broccoli, cheese, Va cup lemon juice and butter in bowl. Mix well. Divide broccoli mixture equally among fish fillets. Roll up, and place seam side down in a shallow baking dish. Pour remaining sauce over roll-ups. Bake 25 minutes or until fish is done. Spoon sauce over individual servings and garnish with paprika.

Mrs. Mary Ann Divoky, Omaha, NE Salmon Party Log 2 cups cooked salmon 1 8-oz pkg creamed cheese, softened 1 tbl lemon juice 2 tsp onion, grated 1 tsp prepared horseradish 1/4 tsp salt 1/4 tsp liquid smoke 1/2 cup pecans, chopped 3 tsp parsley

Drain and flake salmon, removing skin and bones. Combine salmon, creamed cheese, lemon juice, onion, horseradish, salt and liquid smoke and mix thoroughly. Chill for several hours. Combine pecans and parsley, shape salmon mixture into log and roll in nut mixture. Chill well.

Bruce M. Bitterman, Bismarck, ND 58 Walleye Casserole Supreme 1 1/2 to 2 lbs walleye fillets 1 med onion, chopped 1 stalk celery, chopped 1/2 cup grated cheese 1 can cream of mushroom soup 8 oz sour cream 1 4-oz can mushrooms, drained salt pepper

Place fillets in a 10-inch baking dish. Salt and pepper to taste. Sprinkle chopped onion, celery and cheese on fish. Mix mushrooms, mushroom soup and sour cream. Pour this mixture over fillets and bake 45 minutes at 350°. Serve over fried rice.

William J. Svoboda, Hastings, NE Smoked Fish several white bass, drum, or catfish fillets 1 cup Dorothy Lynch salad dressing 1 tsp liquid smoke 1 tsp soy sauce 1 tsp Worcestershire sauce 1 tsp garlic salt 1 tsp celery salt 1/2 tsp pepper dash Mrs. Dash

Mix all ingredients well and set aside. Place fillets in glass or plastic tray in layers. Spread seasoning mix over each layer. Let sit 3-4 hours in refrigerator. To use, remove fillets and rub them with cooking oil and grill or smoke. Fish is done when it turns light brown and flakes easily.

Bill Bailey, Lexington, NE 59   Fish Salad Fried Fish Fillets 1 pt home-canned carp, buffalo or catfish, flaked 2 eggs, hard-boiled and chopped 1/2 cup stuffed olives, chopped Vi cup cheese, grated tbl onion, minced 2 tbl unflavored gelatin 1/4 cup cold water 2 cups mayonnaise 1/2 tsp horseradish

Toss fish with eggs, olives and onion. Soften gelatin in cold water for 5 minutes. Dissolve over hot water and add to mayonnaise, stirring constantly. Fold cheese into fish mixture. Place into greased mold and chill until firm. Remove from mold and place on lettuce or slice like a lunch meat.

Mrs. William S. Day, Wymore, NE Salmon Patties 1 5 1/2 oz can salmon, flaked 1/2 tsp salt 2 eggs, slightly beaten 2 tbl vinegar or lemon juice 3/4 cup fine cracker crumbs 1/4 cup onion, finely chopped

Mix ingredients well, form into patties and fry 5-10 minutes over medium heat, or until golden brown on each side.

Mrs. Edwin Petri, Seward, NE Poor Man's Lobster Several perch or crappie fillets 1 tsp salt cut into bite-size pieces 2 slices lemon with peel 2 qts water 1/2 cup garlic butter

Boil salt and lemon slices in water, add fish pieces and boil for 2 minutes. Drain with slotted spoon and dip in garlic butter to serve.

Mrs. Michael E. Rockey, Oklahoma City, OK Sunfish Nibbles several sunfish fillets 1 bottle beer 1/2 cup catsup I tbl horseradish

Cut fillets into bite-size pieces. Bring beer to boil in sauce pan. Add a handful of fish chunks at a time. Boil for 3 minutes. Remove fish with slotted spoon, drain on paper towel. Serve hot with sauce made of catsup and horseradish.

Lillian Crandall, Circle Pines, MN Puffed Fish 1 lb crappie, perch or white bass fillets 1 cup flour 1/4 tsp baking soda 1 tsp baking powder 1 tsp salt 1 tsp onion powder (optional) 1 tsp sweet basil (optional) 1 cup water 1 tsp vinegar 1 egg

Mix ingredients well, adding vinegar last. Dip fillets into beaten egg, then into batter. Fry in hot grease until golden brown. Drain on paper towel and serve.

Ginger Nelson, Cozad, NE Beer Battered Drum several drum fillets 1 Va cups flour 1 egg 1 tsp salt 1 tsp baking powder 1 tsp paprika 3/4 can flat beer

Remove fat from fillets, rinse in cold water. Roll fish in flour, dip in prepared batter of egg, salt, baking powder, paprika and beer. Deep fry until golden brown.

Marvin R Hebing, Oakland, IA 60 Fried Fish Fillets several fish fillets 1 can evaporated milk 2 eggs flour cracker crumbs

Dip fillets in egg-milk mixture, then roll in flour-cracker crumb mixture. Start frying in 400° oil, then lower to 375°. Fry until golden brown. Salt and pepper to taste.

Katherine Edelbrock, Scottsbluff, NE Fish Au Gratin 1 lb walleye fillets, cooked and cubed 1/3 cup butter 1/2 cup celery, chopped 2 tbl flour 1/4 tsp paprika 2 cups light cream 1 cup cheddar cheese, shredded 1/2 tsp Worcestershire sauce 1 dash Tabasco sauce 4 egg yolks, beaten

Melt butter in large saucepan and fry celery. Blend in flour and paprika and stir in cream. Cook until mixture thickens, add cheese, Worcestershire sauce and Tabasco sauce and stir until cheese melts. Stir some of hot mixture into egg yolks, then add yolk mixture to hot mixture and stir. Cook over low heat and stir in fish pieces.

Deborah Arends, Broken Bow, NE Northern Pike Spread 2 northern pike fillets, cooked and flaked 8 oz softened cream cheese 2 tbl Worcestershire sauce 1 tbl lemon juice 2 tbl mayonnaise 1 sm onion, finely chopped dash garlic salt 1/2 bottle chili sauce 1 tbl parsley, dried and chopped Ritz crackers

Blend cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion and garlic salt, and spread on shallow platter. Pour chili sauce evenly over spread. Place layer of cooled, flaked fish on chili sauce and sprinkle with parsley. C over with waxed paper and refrigerate overnight. Serve on Ritz crackers.

Mrs. CW. Ayars, Ames, NE Carp Fish Patties 1/2 tsp pepper 2 eggs 6 lbs carp fillets 2 lbs bacon odds and ends 1 cup soda cracker crumbs

Clean, fillet carp and run through food grinder with bacon. Add soda cracker crumbs, pepper and eggs. Form into patties and fry until crisp. Variation 1: Place uncooked mixture in loaf pan, cover with a mixture of tomato sauce and catsup and bake 30-40 minutes at 350°. Variation 2: Grind Va cup cream-style corn for each pound offish hamburger and fry. Tastes like fried oysters.

Marie Pacas, Stanton, NE Al's Carp Burger 4 lbs carp 1/2 tsp sage, powdered 1 tsp celery salt 1/4 cup onion, ground 1/4 tsp black pepper 1 tsp baking soda

Fillet carp, skin and remove rib sections. Mix baking soda with enough water to cover fillets and soak overnight. Rinse fillets under cold water and dry with paper towels. Run fillets through meat grinder with fine blade twice. Mix onion, sage, celery salt, pepper and carp well in a large bowl. Form into patties, roll in dry pancake flour and drop into hot oil. Fry about 2 minutes on each side until brown, drain on paper towels and serve with horseradish, mustard, or shrimp cocktail sauce.

Alfred Johnson, Kearney, NE Kitchen tips: A good coating for fish to be cooked is made up of the following: 1 cup flour; 1/4 cup cornmeal; 1A cup powdered mil/4; 1 1/2 tsp paprika; 1/4 tsp fennel; 1/4 tsp onion salt; 1A tsp pepper; 1/2 tsp salt; 1/2 tsp tarragon; 1/2 tsp MSG or Accent. Mix well and roll fillets in it. 61   62 Pickled Fish 5 lbs fish fillets cut in bite-size pieces 3 cups sugar 1/2 cup pickling spice 1 1/2 cups pickling salt 1 cup white wine white vinegar 1 white onion, sliced

Put 1 1/2 cups pickling salt in 1 gallon glass jar. Fill jar half full with cold water and add fish pieces. Tighten lid and refrigerate for 48 hours. Drain jar, rinse fish pieces, put them back in jar and cover with white vinegar. Refrigerate for another 24 hours, then drain. Put 4 cups white vinegar in sauce pan, add 3 cups sugar, and bring to boil. Remove from stove and let cool. Add wine, pickling spices and onion and pour over fish in jar. Keep jar in the refrigerator for another 3 days and serve.

Frank G Wisniski, Omaha, NE Fish Sausage 20 lb fish fillets 6 lb bacon 1/4 lb soda crackers, rolled 8 oz poultry and sausage seasoning 2 cups water 2 cups powdered milk

Grind fish and bacon fine. Combine all ingredients and shape mixture into a roll. Freeze and slice patties while frozen. Fry, drain and serve.

Martin Griesheimer, Tomahawk, WI Smoked Car several carp fillets 1 cup and 1 tbl Tender Quick 4 cups water

Cut carp into 4-inch squares and soak overnight in brine in crock jar. Smoke to taste.

Victor Belohlovy, Creighton, NE Pickled Jalepena Catfish 2 lbs catfish, uncooked, cut in 1-inch pieces salt water white vinegar fresh jalepena peppers red onions hamburger dill pickles bay leaves dry white wine

Place fish pieces in glass container, cover with heavy salt brine and refrigerate for 24 hours. Drain, rinse fish, replace in container, cover with white vinegar and refrigerate for 24 hours. Drain again and place fish in pint jars in layers alternating red onion rings, fish, and 1-inch pieces of jalepena pepper. Put a bay leaf somewhere in the middle of the jar. Refrigerate for 24 hours. Add brine made of Vi cup dry white wine, 1 cup vinegar and Vi cup water. Refrigerate for at least 14 days.

Gale Pokorny, Lincoln, NE Deluxe Clam Slam 1 can minced clams 1/2 med onion 1 egg 1 tsp condensed milk bread crumbs

Chop onion and parsley (if desired) until fine. Mix thoroughly with clams, eggs, milk and crumbs until mixture is gooey. Make into small patties. Fry in equal amounts of butter and oil until brown. Makes 12 to 15 small patties.

Lillian Setlik, Ord, NE Pickled Carp or Bass several carp or bass fillets 1 cup sweet white wine not more than 1/2 inch thick 1 tbl pickling spices pickling salt 2/3 cup brown sugar onions, sliced 1 1/4 cups white vinegar red peppers, sliced

Alternate layers offish and pickling salt in 1 gal crock jar and let sit 1 day. Remove fillets and rinse. Alternate layers of fish, onion and red pepper in pint or quart jars. Make brine by combining white wine, pickling spices and brown sugar, and boil for 5 minutes. Add vinegar, bring to boil, and pour over fish in jars. Leave jar lids loose for 48 hours. Will keep well in refrigerator.

Norma L Janko, Trumbull, NE Canned Carp Pie 1 pt canned carp 3 tbl onion, chopped 1/2 cup celery, chopped 2 tbl butter 1 tbl flour 1 can cream of mushroom soup 10 oz frozen peas, cooked 3/4 cup milk 1 4-oz can sliced mushrooms, drained 1/2 tsp salt 1 8-oz pkg crescent rolls 1/3 cup sharp cheddar cheese, grated

Saute onion and celery in butter. Blend in flour and add soup, milk and reserved carp liquid. Cook until thickened, stirring often. Blend in carp, peas, mushrooms and salt, and put in 9-inch casserole dish. Unroll rolls, sprinkle with cheese and fold in half, placing point at the edge of the dish, bake at 400° for 15-20 minutes until rolls are brown.

Leland Jensen, Edwards, MO Smoked Trout or Salmon 8 or more trout 1/2 cup ice cream salt 1 cup Morton's Tender Quick 1 gal water 8 tsp liquid smoke

Mix above ingredients and soak fish 24 hours in crock. Drain fish and bake on greased cookie sheet for 4 hours at 200°. Turn once after 2 hours. Wrap in freezer paper and freeze to keep. Serve plain as an appetizer with unsalted crackers.

Adalene Hill, Scottsbluff, NE 63   Shrimp-Chicken Curry 2 large onions, chopped 2 garlic cloves, minced 1 small apple, chopped 2 tbl flour dash of cayenne pepper 2 tbl curry powder 2 tbl candied ginger, chopped 1/2 cup milk or chicken broth 2 lb shrimp, cooked and diced 2 cups chicken, diced 1 tsp salt 1/2 cup sour cream 2 cans cream of chicken soup

Fry onion, garlic and apple in a little butter until soft and golden. Sprinkle flour, cayenne and curry powder over vegetables and cook a few minutes. Add ginger, soup, milk, shrimp, chicken and salt to mixture. Simmer gently until thoroughly heated. Stir in sour cream and blend well. Serve with peanuts, coconut, raisins and chutney.

Ruby Dilley, Terre Haute, IN Frog Legs Provencal 12 frog legs 2 cloves garlic, minced 1 tbl parsley 1/2 stick butter 1 cup white wine salt pepper

Melt butter to bubbling. Add garlic and pepper. Saute frog legs until just browning. Add wine, boil up, then lower flame and simmer, covered, until tender, about 10 minutes. Serve in warmed casserole dish, with rice.

Mrs. Loron Carnahan, Columbus, NE Fish Fillets Florentine 1 lb fresh fish fillets 2 10-oz pkgs frozen chopped spinach 1/2 cup onion, diced 1 tsp dill weed 4 tsp lemon juice 3/4 cup sharp cheddar cheese, grated salt pepper paprika

Pierce top of spinach package several times with a fork, then microwave to defrost. Squeeze package to drain, then put spinach in bowl and combine with onion, dill weed, salt and pepper. Spread mixture into a 12x7 1/2 x2 inch microwave pan. Place fish fillets on top with thickest edge of fillets to outside of pan. Sprinkle with lemon juice and paprika. Cover pan with waxed paper, microwave on high 6-8 minutes. After 4 minutes sprinkle with cheese and rotate pan, then cook for 3-4 more minutes. Let fish stand for 5 minutes before serving.

Mrs. Harold Janssen, Hastings, NE Turtle Delight 1 turtle, cut up flour 2 cans cream of salt mushroom soup pepper 2 cups milk

Coat pieces of meat with flour, salt and pepper. Fry in hot oil until brown. Mix soup and milk and place in crock pot. Add meat. If all pieces are not covered, add additional soup and milk. Cook on high for 2 hours, then turn to low for 6 hours more.

Jim Wooster, Syracuse, NE Stewed Frogs

Wash and skin frog legs. Parboil about 3 minutes and drain. Put 2 ounces of butter into pan. When melted, put in frog legs and fry about 2 minutes, stirring to prevent burning. Shake over them a tablespoon of flour, stir in. Add sprig of parsley, pinch of summer savory, a bay leaf, three slices of onion, salt and pepper, 1 cup of hot water and 1 cup of cream. Boil gently until done. Remove legs, strain the gravy and mix into it the yolks of two eggs, well beaten to a cream. Serve the gravy over meat.

Wanda Teet, Lincoln, NE 64 Fish Amandine 2 lb fish fillets 1 lemon 1/3 cup oil parsley flour salt 3 tbl fresh lemon juice pepper 1/3 cup slivered almonds

Sprinkle salt and pepper on fillets. Coat lightly with flour. Pan fry in oil until browned on both sides. Remove and put on warm platter. Add lemon juice to oil and heat, then pour over fillets. Brown almonds lightly in pan and sprinkle over fish, and garnish with parsley and lemon wedges.

Tom Goetsch, Milwaukee, WI Baked Fish with Wine 2 lb red snapper or other fish 1/4 cup dry white wine 1/2 med onion 1 cup mushrooms, sliced 1 tbl oil 1/2 cup tomato sauce 1/2 tsp Italian seasoning or oregano 1 pkg frozen peas

Preheat oven to 350°. Place fish in 8-inch-square baking pan. Saute onions and mushrooms in oil. Add tomato sauce and spoon over fish. Sprinkle with wine and seasonings. Bake about 20-30 minutes until fish flakes easily with fork. Add frozen peas before baking.

Ruby Dilley, Terre Haute, IN 65   Baked Fish Squares 6 fish fillets butter green onions, sliced salt pepper lemon slices cheddar cheese, grated

Place fish on square of foil. Cover with sliced lemon, green onions, cheese and butter. Secure foil over fish and place in baking dish. Bake at 325° 20 to 30 minutes.

Marie Gross, Omaha, NE Breaded Fish fish fillets 1 egg 1/2 tsp Worcestershire sauce 2 tbl water salt crumbs

Dip fillets in this mixture, then in rolled cracker or dry bread crumbs. Let stand one hour. Then fry in deep fat until browned. Serve with any fish sauce and garnish with lemon and parsley.

Dee Collier, Stratton, NE White Clam Sauce 1/2 lb butter 1 cup onions, chopped 4 pints half and half 3/4 cup white wine 24 oz clams, drained 1 1/2 cups flour 2 tsp salt 1 1/2 tsp garlic flakes 1 1/2 tsp white pepper

To appropriate stainless pot, add the butter, garlic and onions. Saute over medium flame for 5 to 6 minutes. Remove from heat and add flour to make a roux, and mix well until moisture is absorbed. To another stainless pot add the half and half, white wine, salt and pepper. Heat to 160° on medium flame. Add the roux and stir thoroughly with wire whip. After thickened, add clams, stir and remove from heat. Makes about 1 gallon.

Valentino *s Restaurants, Lincoln, NE Poached Walleye 5 lb walleye 1 cup water 1 cup white wine 1 carrot, chopped 1 celery stalk, chopped 1/2 onion, chopped 6 peppercorns 2 bay leaves 3 sprigs parsley juice of 1/2 lemon

Combine water, wine, carrot, celery, onion, peppercorns and bay leaves in a saucepan. Bring to a boil and reduce heat. Simmer 30 minutes and set aside. Remove bones and skin from fish. Line a large baking sheet with foil and cover with parsley sprigs and vegetables from liquid. Place fish on, and squeeze lemon juice over. Preheat oven to 350° and bake for 30-35 minutes or until fish flakes. Then cool to room temperature and discard vegetables and liquid sauce. Put fillets on platter and chill, wrapped, for a couple hours.

J.D. Pfeifer, Scottsbluff, NE Savory Turtle

After cleaning a medium-size turtle and trimming off all fat and membrane, soak overnight in salt water in refrigerator. Rinse, cut into serving size pieces, then roll in flour with salt and pepper and brown well in heavy skillet. After browning, put the meat in a roaster lined with aluminum foil. Put water under foil and let meat steam for 3 hours at 350°. Replenish water when necessary.

Sam Rutten, Cedar Rapids, NE Baked Fish with Heavenly Sauce fish fillets lemon juice 1/2 cup cheddar cheese, grated 1/4 cup butter onion, chopped dash of salt 3 tbl mayonnaise

Brush fish with lemon juice and let stand for 10 minutes. Bake at 450° for 6-7 minutes. Take from oven and spread with sauce made of all other ingredients, then bake until done.

Mrs. CW. Ayars, Ames, NE 66 Fish Loaf 2 lb fish, boned and ground 1 egg 1 garlic clove, mashed 1/2 cup milk 1 1/3 cups bread crumbs 1/4 cup shortening, melted salt pepper

Mix together all ingredients except shortening; shape into 2 loaves. Place in pan, brush generously with part of shortening. Bake in the remaining shortening in a 350° oven for 30 minutes.

Mrs. Erank Bruha, Scotia, NE Grilled Fish 3 lbs fish fillets 1 cup mayonnaise 2 tbl paprika 1 tsp Worcestershire sauce 1 tbl lemon juice 1 tbl zesty Italian dressing 4 drops liquid smoke 1 tbl lemon pepper dash garlic powder dash oregano white wine

Combine ingredients, thin slightly with white wine and mix thoroughly. Baste both sides of fillets and place directly on grill. Turn and baste until done.

Chuck Nesset, Oscoda, MI 67

68

Soups and Vegetables

AT LEAST ONCE, when the Mock Turtle sings of "Beau—ootiful Soo—oop! Beau—ootiful Soo—ooup," the hilarious nonsense of Lewis Carroll's Alice's Adventures in Wonderland becomes absolutely sensible.

And not only is the mock turtle right, so is Popeye: "I'm strong to the finish 'cause I eats me spinach!" Soups and vegetables, from fiery chilies to robust stews and cold-curing bird-and-noodle soups constitute perhaps the most robust, the most wholesome, and the most nutritious of foods—and is there a better way to deal with leftovers?

Fish Chowder 1/2 tsp garlic or clove garlic 1 tbl parsley 1 1/2 cups milk 5 cups water 1 can evaporated milk 2 tsp flour salt pepper 2 lbs fish cut in small pieces 1 can clams 6 potatoes, diced 1/2 cup onion, diced 3 slices bacon, diced 1 carrot, diced 2 stalks celery, diced 2 bay leaves

Saute bacon and onion. Add potatoes, celery, carrots, bay leaves, salt, pepper, garlic and parsley. Cover with water. Cover and cook until vegetables are done, but still crisp or firm. Add fish and clams. Cook 15-20 minutes until fish is done. Heat combined milk over low heat. Thicken with flour and add to soup. Salt and pepper to taste and keep warm on low heat.

Bruce M. Bitterman, Bismarck, ND Turkey Pimento Soup 1 cup wild turkey, 1/3 cup flour cooked and finely chopped 1/2 cup milk 3 cups turkey 1/2 cup light cream or chicken broth 1 sm jar pimento, chopped 6 tbl margarine salt 4 tsp onion flakes pepper

Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings.

Joleen Hansen, Benkelman, NE Crawdad Bisque 1 lb crawdad meat 1 tbl shortening 1 large onion, minced 2 tbl chives, chopped 1/4 cup butter 1/4 cup flour 6 oz tomato paste 1 can tomatoes (No.2) 5 cloves 6 allspice 2 garlic cloves, chopped 2 tbl celery, chopped 1 bay leaf 1 tbl parsley 1 tsp thyme salt pepper

Heat shortening, brown chives and onion in pan. Add butter, flour, tomatoes and paste. Simmer 5 minutes. Add crawdad meat and seasoning. Add 2 quarts water, simmer 1 hour or until thick.

Marvin Hebing, Oakland, IA Canadian Fish Chowder 1 can condensed milk 1 can cream-style corn salt pepper 1 lb fish fillets 4 med potatoes 2 med onions 1 lg carrot 4 slices bacon

Dice vegetables, add salt and pepper, barely cover with water and simmer until tender. Dice bacon and add to mixture, then simmer 10 minutes. Add diced fish and simmer 10 minutes. Add condensed milk and simmer 10 minutes, add corn and simmer another 10 minutes while stirring to keep from sticking. Serve hot.

Jake Negrete, Lewis, KS Creamed Fish Soup 1/2 cup flour 1 egg yolk 1/2 cup milk or cream salt to taste 1 tbl parsley, minced 1/2 lb fish 6 cups water 2 cups vegetables (carrots, celery, onion, peas, etc.), diced 1/4 cup butter

Simmer fish about 30 minutes until tender and bone. Melt butter and blend with flour and then add to soup and fish. Simmer another 20 minutes. Add vegetables and simmer another 10 minutes. Add egg yolk beaten with milk or cream and add parsley before serving. Do not boil again.

Mrs. Frank Bruha, Scotia, NE 69   Red's Real Chili 2 lbs venison, cubed 1/3 lb pork lard or oil 3 tbl chili powder 1 tbl dried red pepper, crushed 1/2 tbl oregano 1/2 tbl cumin 2 cloves garlic, chopped 2 onions, chopped salt pepper beer or water

Heat lard in a cast iron skillet or dutch oven. Brown venison and garlic. Add remaining ingredients except onions and beer. Stir and cook over low heat until meat is well coated with spices. Add enough beer or water to cover meat. Simmer at least 2 hours adding onions half way through. There are no beans or tomatoes in this recipe. Add them if you must, but it will not be "real."

Tom Christiansen, Cheyenne, WY Wild Rice, Wild Mushroom Soup 1 1/4 cups wild rice, cooked 1 1/4 cups wild mushrooms 1/2 sm onion, chopped 4 strips bacon, diced 2 tbl butter 1 can cream of potato soup 1 can cream of cheddar soup 2 cups milk salt pepper

In frypan, lightly fry bacon and drain. Add butter and onion, saute until onion is opaque. Then add mushrooms and wild rice. Continue to saute 5 more minutes. While you saute the above mixture, combine soups and milk. Heat until hot in a large kettle (Do not boil). Add sauteed mixture to sauce, stir in and serve.

Thomas J. Tauber, Rice, MN Mulligan Stew 1/2 cup onion, diced 1/2 cup carrots, diced 1/2 cup celery, diced 1/2 cup turnips, diced 4 potatoes, quartered 1/8 lb salt pork, cubed 2 lbs venison, cubed

Cook venison and salt pork in 1 pint of water with 1 teaspoon salt and a few grains of pepper and cook 1 hour. Add vegetables. Dumplings are added the last 12 minutes.

Dumplings: 1 cup flour 2 tsp baking powder 1/2 tsp sugar 1/2 tsp salt 1 tbl shortening 1/2 cup milk

Stir above ingredients together and drop by spoonful on boiling stew.

Kaye M. Siercka, Omaha, NE Rabbit Stew 1/2 lb mushrooms, quartered 2 cloves garlic, peeled and sliced 2 cups beef stock 2 1/3 cups dry white wine 1 tsp ground thyme 4 bay leaves 2 rabbits, cut into serving pieces 1 cup flour 1 tsp salt 1 tsp pepper 1/2 cup butter 1/2 cup gin Sauce: 2 cups sour cream 2 tbl fresh parsley, chopped 2 dashes nutmeg

Coat rabbit pieces with combined flour, salt and pepper. Melt butter in dutch oven, add garlic and rabbit. Brown while stirring rapidly. Pour heated gin over rabbit and ignite. Mix stock with wine, thyme and bay leaves. Bake for 1 Vi to 2 hours at 350° until rabbit is tender. Remove meat and place on heated platter. Stir sauce ingredients into broth in pan and cook until sauce begins to simmer. Ladle sauce over rabbit and serve.

Martha Fend, Schuyler, NE Brunswick Stew 1 lg squirrel, dressed 2 qt boiling water 1 cup whole kernel corn 1 cup lima beans, cooked 2 lg potatoes 1 lg onion 1 1/2 tsp salt 2 1/2 tsp black pepper 2 cups tomatoes 1 1/2 tsp sugar 2 1/4 cups butter

Cut squirrel into 8 serving pieces. Add all ingredients except sugar, butter and tomatoes to boiling water. Simmer 2 hours. Add tomatoes and sugar and simmer 1 hour. Add butter and simmer 10 minutes. Bring to a boil and remove from heat. Serve with hot French bread.

Mrs. Betty Lou Pupkes, Omaha, NE 70 Rabbit Chili 1 rabbit 1 can V-8 Juice 1 can red beans, drained 6-10 cherry tomatoes, whole 1/2 onion, chopped 1/2 jalapeno pepper, finely chopped 1 tbl chili pepper 1 tsp pepper 1 tsp cumin sprinkle of garlic salt

Boil rabbit for 1 hour, bone, grind in meat grinder. Combine all other ingredients and cook in slow cooker for 10-12 hours.

Ken Tubbesing, Steinauer, NE Gumbo 1/4 cup oil 1/2 cup flour 1 qt water or stock 1 stick butter 1 cup green onions, chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 can tomatoes and green chilies 1 tbl thyme 1 tbl salt 1 tbl pepper cayenne pepper to taste 1 tbl lemon pepper 2 tbl Accent 1 cup okra, chopped 1/2 lb Polish sausage, cubed 6-8 cups wild game, simmered and boned

Make roux in thick pot or skillet by heating oil, stirring in flour constantly until dark brown. Do not burn. Stir in water. In separate pot, saute onions, celery and pepper in butter. Add to roux with other ingredients. Add 6-8 cups meat. If meat has been newly cooked, stock may be used instead of water. Adjust seasonings, thin to consistency desired. Serve over a mixture of long grain and wild rice. For seafood gumbo, substitute 2 pounds cooked shrimp, oysters and crab meat, adding a small can of tomato paste and a can of stewed tomatoes.

Shirley Morris, Des Moines, IA Lumberjack Stew 2 lb stew meat 2 bay leaves 1 tbl sugar 1 tbl salt 3 cups water 2 beef bouillon cubes 1 tsp paprika 1 tsp pepper 2 tbl oil 3 med potatoes 6 med carrots 1 med onion 1 tbl soy sauce 1 pkg frozen green beans 1 tbl Worcestershire sauce

Season meat with spices. Brown in hot oil until tender. In kettle, add soy sauce, Worcestershire, water, bay leaves and beef cubes, along with meat. Cover and simmer 1 hour. Add carrots, onions and potatoes and cook until tender. Add green beans the last 10 minutes. Blend together 4 tablespoons cornstarch in Vi cup water and add to the stew to thicken.

David Cerny, Shelby, NE Pheasant Noodle Soup 2 pheasant legs 1 stalk celery 6 oz Qgg noodles 6 chicken bouillon cubes 6-8 cups water 1/8 tsp garlic powder 4 or 5 peppercorns 2 tbl onion, chopped 1 carrot, chopped

Cook pheasant in slow cooker with water, bouillon, celery, pepper, carrot, onion and garlic powder for 4 hours on high or 8 hours on low. Pull out the legs and bone and place back in cooker. Put the egg noodles in and cook for another hour. Note: Recipe can be doubled by using the whole bird and doubling ingredients.

G B. Young, Polk City, IA Catfish Chowder 1 cup diced potatoes 1 cup boiling water 1 lb cubed catfish 1/2 tsp salt 1/8 tsp pepper 2 tbl chopped parsley 4 slices of bacon, diced 1 cup onion, chopped 1 cup milk

Place potatoes in dutch oven with boiling water, cover and cook 10-15 minutes. Fry bacon fairly crisp, add onion and cook until onion is soft. Add bacon, onion, drippings and fish cubes to potatoes. Simmer 10 minutes or until done. Stir in milk, salt and pepper. Simmer 5 more minutes. Sprinkle with parsley.

Henry W. Holtzen, Papillion, NE 71   Antelope or Venison Stew 3 or 4 lbs lean stew meat 1/2 cup flour 2 tsp salt 1/2 tsp pepper 1 tbl sugar 1 tsp oregano 4 stalks celery, chopped 2 cloves garlic, chopped 3 bay leaves 1/2 tsp thyme 1/2 tsp ginger 4 tbl oil 2 cans peas, or pkg of frozen 8 oz tomato sauce 4 cups boiling water 6 med carrots, chopped 6 med onions, chopped

Mix flour, salt, pepper, and crushed oregano in paper sack. Gradually dredge stew meat and brown in oil. Add carrots, onions, celery and garlic. Add tomato sauce, water, bay leaves, thyme and ginger. Heat to a simmer. Pour into baking casserole, place in oven for about one hour at 325° or until thickened and meat is fork tender. Serve with baked potatoes.

Clarice H. Bogenreif, Bellevue, NE Nine Bean Soup 1 lb pearl barley 1 lb black beans 1 lb pinto beans 1 lb great northern beans 1 lb red beans 1 lb lentils 1 lb split peas 1 lb black-eyed peas 1 cup ham 3/4 tsp salt 1 onion, diced 1 can tomatoes 1 can green chilies and tomatoes

Mix all beans together. Divide into 2-cup portions for gift giving or for each batch to be cooked. Cover the two cups of beans with water and soak overnight. Rinse and add 2 cups of water. Boil for 30 minutes. Simmer for 1 1/2 hours. To above add ham, salt, onion, tomatoes and green chilies. A few potatoes, some celery and carrots can be added. Cook all in crockpot until beans are tender.

Mrs. Ray A rends, Talmage, NE Grandma Kingston's Goulash Soup 2 tbl olive oil 2 tbl oil 2 lg onions, chopped 3 cloves garlic, minced 5-6 tbl paprika 1 1/2 lbs round steak 3-4 German sausages, fresh 2 lg potatoes, chopped 3 carrots, chopped 1 can tomatoes, chopped and peeled 5 cups beef broth 1 tsp marjoram 1 tsp caraway seeds 1-2 bay leaves salt and pepper to taste

Saute onion in olive oil in a big soup kettle. Add the garlic and saute a minute or so. Take kettle off heat and stir in the paprika until the onion and garlic are coated. In a warm frying pan, pour in the olive oil and brown the beef a few pieces at a time. Add the beef to the kettle. Brown the sausage in the same frying pan, and add to the kettle. Pour the stock into the kettle along with the carrots, tomatoes, caraway, marjoram, and bay leaves. Bring this to a boil, then turn down heat and let simmer an hour or two. Add the potatoes and the salt and pepper. Simmer about 25 minutes until the potatoes are done. As the soup cooks, skim off any scum and fat that rises.

Mrs. Richard Waldron, Anaheim Hills, CA Doc's Hunting Camp Chili 6 lbs venison, diced beef kidney suet 2 onions, diced 6 garlic toes, diced 1 can tomato sauce 1 can tomato paste 1 can tomatoes 1 can beef bouillon or broth 1 can green chilies, diced 1 can beer 1/2 cup chili powder 1/2 tbl cayenne 1 tsp paprika 1 tsp cumin 1 tsp cumin seeds 1 tsp salt 1 tsp oregano 1 tsp sugar

Brown venison in suet in heavy skillet or pot. Saute onions and garlic and add to pot. Add chili powder, spices, tomatoes, sauce, broth, chilies, beer or water. Bring to boil 20-30 minutes. Simmer 2 1/2 hours.

Dr. C. M. Kilgore, Torrington, WY Turtle Soup 1 med turtle 1 cup onion, chopped 1 bay leaf 1 sprig thyme 4 tbl tomato paste 1 qt hot water 1 green pepper, diced 3 tbl flour 1 cup wine salt 2 hard boiled eggs, sliced 2 tbl shortening pepper 1/2 lemon 2 stalks celery

Cut turtle meat into pieces. Fry in shortening until brown. Add onion, celery, bay leaf, thyme, green pepper, tomato paste, salt, pepper and flour. Stir well. Add water and simmer for 1 to 1 Vi hours. Remove from heat and add wine. Serve with sliced egg and lemon in each bowl of soup.

Henry Holtzen, Papillion, NE 72

Vegetables

Blackeyed Pea Salad 4 cups cooked blackeyed 1/4 cup onion, sliced peas 1/2 tsp salt 1 cup oil dash pepper l/2 cup vinegar 6 cloves garlic

Combine all ingredients, put in covered bowl and refrigerate. The longer it sits the better.

Marie Supanchick, North Platte, NE Old Settlers’ Baked Beans 1/2 lb ground beef 1/2 lb bacon, chopped 1 med onion, chopped 1/3 cup brown sugar 1/3 cup white sugar 1/4 cup catsup 1/4 cup barbecue sauce 2 tbl mustard 2 tbl molasses 1/2 tsp chili powder 1 tsp salt 1/4 tsp pepper 1 can kidney beans 1 can pork and beans 1 can butter or lima beans

Brown the beef, bacon and onions, then add and mix all but the beans. Drain the beans only slightly, and add and mix them. Bake all at 350° for 1 hour.

Janet Hermes, Arapahoe, NE 73   Cabbage Slaw 1 cup sugar 3/4 cup cider vinegar 1 tsp salt 1 tsp celery seed 1 tsp mustard seed 1 cup celery, chopped 1 med onion, chopped 1 green pepper, chopped 1 lg head cabbage, shredded

Combine sugar, vinegar, salt, mustard and celery seed. Stir until sugar is dissolved. Add chopped celery, onion, pepper and cabbage. Stir well and put into bowl with lid and store in refrigerator, or can be frozen.

Nellie Hume, Sidney, NE Fried Mushrooms Fried Mushrooms 1 qt mushrooms salt 2 eggs milk cracker crumbs, flour or cornmeal oil salt pepper

Wash and trim stems from mushrooms. Cut large ones to lie flat. Soak in salt water for 1/2 hour or more. Drain and rinse, then dry. Beat eggs with a dash of milk, and stir in mushrooms, coating well. Roll mushrooms in flour or crumbs and fry in oil until golden brown. Season to taste.

Glenda Taft, Falls City, NE Saffron Rice 1/2 lb rice 1 tsp saffron 1 tbl salt 1 tsp pepper 1/2 cup onions, diced 1/2 cup celery 1/2 cup carrots 1/2 stick butter 3 to 4 cups water 2 chicken bouillon cubes

Heat large saute pan and melt butter. When very hot add vegetables and cook until tender. Add rice and coat thoroughly with butter, add salt, pepper and saffron. Simmer a moment, then add bouillon to the water, dissolve, and add to rice. Cover and simmer 22-25 minutes, or until done.

Edward Zita, Western Springs, IL Corn and Rice Salad 16 oz can whole corn 2 cups cooked rice 1/4 cup green pepper, chopped 1/4 cup green onion, sliced 1/4 cup ripe olives, chopped 8 cherry tomatoes 3 tbl oil 3 tbl vinegar 2 tbl soy sauce 2 tbl snipped parsley 1/2 tbl dijon mustard 1/4 tsp garlic powder parmesan cheese

Mix together first 6 ingredients. Then mix next 6 and pour over the corn and rice mixture. Sprinkle parmesan cheese over all and refrigerate overnight.

Peg Reier, Broken Bow, NE Cucumbers in Sour Cream 4 lg cucumbers boiling water to cover 1/2 cup sour cream 1 tsp chives, chopped 1 tsp salt 2 tsp sugar dash of pepper vinegar

Peel and thinly slice cucumbers. Cover with boiling water and let stand 20 minutes. Drain, then plunge into cold water. Let stand a minute, drain again, then salt and refrigerate Vi hour. Squeeze excess liquid. Mix sour cream with sugar, pepper and chives. Salt cucumbers well and combine with sour cream mixture. Add vinegar just to correct tartness.

Mary Hofmeister, Omaha, NE Mandarin Rice Bake 1/2 cup rice 1 cup boiling water 1 tsp salt 1/2 lb lean pork 1/2 lb venison 1 1/2 cups celery, chopped 1 1/2 cups onion, chopped 1/2 cup green pepper, chopped 1/4 cup chopped pimento 1 can cream of mushroom soup 2 tbl soy sauce

Cook rice and salt in water. Cube the meat and brown in oil. Add meat, vegetables and soup to the rice in casserole dish. Bake covered at 350° for 1 hour and 15 minutes, or 2 hours at 325°.

Helene Rebman, Alma, NE 74 Carrot Casserole 2 lb carrots 6 slices bacon 1 med onion 1 can tomato soup 1/2 tsp dry mustard 3/4 tsp salt

Peel, slice and cook carrots. Fry and crumble bacon. Brown onion in the bacon fat. Layer these in casserole, then add salt, tomato soup and dry mustard. Bake at 350° for 45 minutes.

Mrs. Edwin Petri, Seward, NE Wild Rice Croquettes 1 tbl parsley, minced 1 tsp salt 1 cup wild rice 3 cups soup stock 4 egg yolks, beaten

Cook rice and stock together, stirring occasionally until liquid is absorbed and rice is tender. Combine beaten eggs, parsley and salt and blend into rice. Cool, then chill. Form into croquettes and fry in deep fat about 2 minutes, until browned. Drain and serve.

Kaye Siercks, Omaha, NE Rice and Chili Casserole 1 sm can green chilies, chopped 1/2 lb Monterey Jack cheese cheddar cheese 1 cup rice 2 tbl butter 1 tsp salt 1/2 tsp pepper 2 cups sour cream

Cook rice seasoned with butter, salt and pepper. Butter 9-inch casserole dish, and alternate layers of cooked rice, sour cream, chilies, and Monterey Jack cheese strips. Top layer should be sour cream. Dot with butter and sprinkle cheddar cheese on top. Bake at 350° for 30 minutes.

Peg Reier, Broken Bow, NE Early Summer Sala 2 cups spinach, chopped 1 cup lettuce, chopped 1 cup radishes, chopped 2 cups cooked shell macaroni 3 boiled eggs Mix all and chill. Marie Supanchiek, North Platte, NE Garden Cole Slaw 1 cup diced lunch meat 1/2 cup mayonnaise 1/2 cup French dressing salt pepper 2 tbl onion, chopped 4 qt cabbage 1/2 cup carrots 1/2 cup green pepper 1 cup oil 1 cup sugar 1 tsp salt 1 tsp dry mustard tbl onion flakes cup vinegar 1 tbl celery seed

Grate cabbage, carrots and green pepper. Mix remaining ingredients well before stirring into cabbage mixture. Refrigerate for at least a couple hours for best flavor.

Jeni Porter, Albion, NE Ladies’ Cabbage 1 head cabbage 2 eggs, beaten 1 tbl butter salt pepper 3 tbl milk (or cream)

Cook cabbage 15 minutes, drain, and add fresh boiling water. When tender, drain and cool. Then chop fine, and add other ingredients. Stir all gently, and bake in buttered dish until browned. Serve hot. This is a Victorian recipe, and resembles cauliflower.

Carolyn Mix, Hampton, NE Hopplepopple 1 med potato chopped onion 1/2 slice stale rye bread 1 egg, beaten

Peel and dice potato, mix with onion and fry in bacon drippings. Add salt and pepper and cubed bread until grease is absorbed. Beat the egg and pour slowly into skillet until cooked. Serve with vegetables and salad, or as a breakfast with toast or biscuits. Can add ham or bacon chunks. This is an old pioneer recipe.

Carolyn Hue, Hampton, I A 75

Breads

SOMEONE once said that no child should ^f^ grow up without the experience of coming Z^S home on a cold winter day to a warm house filled with the aroma of fresh bread. Someone might add that no adult should have to look back to childhood for that memory; it ought to be everyone's privilege several times a year.

Perhaps no food is more satisfying to make; few cooking chores offer the tactile satisfaction of getting up to your elbows in the kneading of yeast breads; and from quick biscuits to complex salt-rising bread to delicate French doughnuts, bread-making is as elemental a pleasure as is available to the cook.

Sourdough l cup white flour 1/4 cup sugar 1 cup milk 1/2 tsp^yeast

In a quart jar, mix the above and let stand in refrigerator overnight to rise. Use for pancakes or quick bread. To replenish, just add 1 cup milk, 1 cup flour and 'A cup sugar when just one-fourth of sourdough is left in the jar. Mix well and keep refrigerated. This is a pioneer recipe, and good.

Ruth Williamson, Gering, NE Swedish Rye Bread Mixture 2: 2 qt lukewarm water 3 pkg yeast 1 cup white sugar flour to make sponge Mixture 1: 4 cups rye flour 1 1/4 cups sorghum or molasses 1 1/2 cups brown sugar 1 A tbl salt 1 tbl anise or fennel seed 3 cups shortening water to make batter

Combine the two mixtures in large bowl. Keep adding white flour until it forms a stiff mixture. Heavily flour board and turn dough out. Knead half of mixture at a time. Keep adding white flour until a nice consistency, then put into large, heavily greased pan. Cover in warm place to double. Punch down, then let rise again to double. Make loaves and place in pans or pie tins, and let rise again. Bake at 350° 1 hour. Butter tops.

Don E. Day, Axtell, KS Banana Bread 1/2 cup shortening 1 cup sugar 2 eggs 1 cup banana, mashed 1 tsp vanilla 2 cups flour 3 tsp baking powder 1/4 tsp baking soda A tsp salt 1 cup nuts, chopped

Cream sugar and shortening together, then add eggs, banana and vanilla. Sift together dry ingredients and add to mixture, then add nuts. Pour into greased loaf pan and bake at 350° 1 hour.

Bernice Geis, Benedict, NE Graham Crackers 2/3 cup shortening 1 cup sugar 2 1/4 cups graham flour A tsp salt A cup milk

Combine sugar and shortening, then add flour and salt. Add milk and work into stiff dough. Roll thin. Cut into squares and put on greased cookie sheet. Prick with fork. Bake at 375° for 10 minutes or until brown. These can also be used as crumbs for pie crusts.

Judy Howard, Anselmo, NE Wheat Bread 3 cups white flour 6 cups wheat flour 3 tsp salt 3 tbl shortening 1/4 cup honey 2 1/2 cups warm water 2 pkg yeast 1/2 cup warm water 1 tsp sugar or honey

Combine yeast and A cup water and sugar and allow to sit while combining flours and salt in large bowl. Make a hole in center of flour and pour in honey and 2 A cups very warm water and yeast mixture. Stir and add shortening. Knead thoroughly. Grease bowl and put dough in, grease top, cover and let rise for an hour. Punch down and knead, separate into 3 equal parts. Knead and shape into loaves, place in greased pans, cover and let rise again for an hour. Bake in 350° oven for 30 minutes. Butter tops.

Cherie Putnam, Overton, NE 76 77   French Doughnuts 1/4 cup oil 3/4 tsp salt 1 egg confectioner's sugar 3 cups flour 1 pkg yeast 1/2 tsp nutmeg 1 cup milk 1/4 cup sugar

In large bowl, combine about half of flour, yeast and nutmeg. In saucepan, heat milk, sugar, oil and salt until just warm, stirring occasionally. Add to yeast mixture; add egg. Beat at low speed of mixer for 30 seconds, scraping sides of bowl. Beat 3 minutes at high. By hand, stir in enough remaining flour to make soft dough. Turn into greased bowl; cover and chill. Turn dough out onto floured surface. Form into ball. Cover and let rest 10 minutes. Roll dough to about 18x12 inches. Cut in 2x3-inch rectangles, cover, and let rise 30 minutes. Dough will not double. Fry a few at a time in deep fat at 375°, turning once, about 1 minute. Drain on towel and sprinkle with confectioner's sugar.

Ellen Meisinger, Omaha, NE Spoon Rolls 1 pkg yeast 2 cups warm water 3/4 cup butter, melted 1/4 cup sugar 1 tgg, beaten 4 cups flour (self-rising)

Preheat oven to 400°. Mix together yeast, butter, egg, water and sugar. Add flour and mix well. Dough will be very soft. Spoon batter into greased muffin tins until half full and bake for 15 minutes.

Johnnye Bunger, Hildreth, NE Easy Dinner Rolls 1 egg, unbeaten Va cup oil 5-6 cups flour 2 pkg yeast 2 cups warm water 1/2 cup sugar 1 tsp salt

Dissolve yeast in warm water. Add sugar, salt, egg, oil and flour. Knead and cut into about 35 dinner rolls. Let rise about 2 hours. Bake at 350° for 20 minutes.

Mary E. Mills, Omaha, NE 78 French Bread 1 pkg yeast 1 cup lukewarm water 4 cups flour 1 tbl sugar 2 tsp salt 5 to 6 tbl lukewarm water

Sprinkle yeast into 1 cup warm water. Sift flour, sugar and salt in large bowl. Make a well, add yeast mixture and form into soft dough. Knead a few times on floured board, and put into greased bowl. Turn over, cover, and let rise until double. Punch down, cut into halves, and shape into long or round loaves on floured board. Put into greased baking dishes or pans. Cover and let double. Brush tops with butter, and bake in 400° oven for 35 to 40 minutes. If glass dishes are used, reduce heat to 375°. Bake until they sound hollow when thumped.

Mary L. Mills, Omaha, NE Indian Fry Bread 4 cups flour 2 tbl baking powder 2 tbl melted butter 1 1/2 tsp salt 2 tbl sugar 1 3/4 cups warm water

Mix all ingredients and let sit 30 minutes. Knead lightly and roll out Va inch thick. Cut in squares 3x4 inches, slit in middle. Fry in deep fat until brown.

Elfreda Rosner, O'Neill, NE Molasses Oatmeal Bread 2 pkg yeast 1/2 cup warm water 1 cup scalded milk 2 tbl shortening 2 tbl sugar 1 tbl salt 1/3 cup molasses 4 cups flour 1 1/2 cups rolled oats

Soften yeast in warm water. Pour hot milk over sugar, salt, shortening and molasses. Cool to lukewarm and stir in 1 cup flour, yeast and oats. Add flour to make soft dough. Turn out onto board and knead till smooth and satiny. Let rise to double, then punch down and let rest 10 minutes. Divide in half, form into loaves. Place in loaf pans and let rise until nearly double. Bake in 350° oven about 45 minutes or until golden brown.

Vivian Johnson, Lincoln, NE Buttermilk Biscuits 1 tbl sugar 1 cup half buttermilk, half sour cream 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 tbl shortening

Sift together all dry ingredients and cut in shortening until well blended. Mix to a soft dough with liquid and turn onto floured board. Roll or pat out to about 3/4 inch thick and cut into biscuits, round or square. Lay them, not touching on a baking sheet, and bake in 450° oven 12 to 15 minutes.

Arnold Plumier, Stella, MO Honey Whole Wheat Bread 2 pkg yeast 1/4 cup warm water 73 cup honey 1/4 cup softened shortening 1 tsp salt l3/4 cups warm water 3 cups whole wheat flour 3 to 4 cups white flour

After dissolving yeast in warm water, add all other ingredients and knead 10 minutes. Put dough in large greased bowl, cover, and let rise in warm place 1 hour. Punch down on floured surface, divide into 2 loaves. Place in loaf pans, brush tops with melted butter. Sprinkle top with whole wheat flour. Let rise until double. Bake in preheated 375° oven until golden brown, 35-40 minutes.

Mrs. Gerald Potts, Hastings, NE Grandma's Bran Muffins 4 cups bran or cereal 2 cups shredded wheat biscuits, crushed 2 cups boiling water 1 cup shortening 4 cups buttermilk 4 eggs, beaten 5 cups flour 2 cups sugar 1 tbl baking powder 1 tbl baking soda

Combine cereals in large bowl. Stir in boiling water. Stir in shortening until melted. Add buttermilk and eggs, mix well. Stir together flour, sugar, baking powder and baking soda. Add all at once to cereal mixture, stirring just to moisten. Grease muffin pans and fill % full. Bake at 400° for 22 to 28 minutes.

Agnes Priess, Urbandale, lA 79   Salt-Rising Bread 1 tsp salt pinch of brown sugar flour to make thin batter

Put above ingredients into a 1-quart earthenware pitcher which has been scalded and filled about l/3 full of water as warm as the finger can be held in. Set all in a pan of very hot water and cover. Keep temperature as even as possible, and add a teaspoon of flour once or twice during this fermentation. In about 5 hours, the mixture should reach top of pitcher. Sift flour into a large bowl, make an opening in center and pour the mix in. Add 1 quart of warm milk to which has been added 1 teaspoon of salt, and stir rapidly to a pulpy mass. Cover and keep warm for an hour, then knead into loaves, adding flour as needed. Place in warm, greased bread pans, cover and let rise until double. Bake in a 375° oven until nicely brown.

Diana Watton, Falls City, NE Whole Grain Baking Mix 2 cups white flour 2 cups whole wheat flour 3/4 cup non-fat dry milk 1/2 cup quick rolled oats 1/2 cup cornmeal 3 tbl baking powder 1 cup shortening 1 tsp salt

Combine all ingredients except shortening and mix thoroughly. Now add shortening and cut in with pastry blender until mixed evenly. Store, tightly covered up to 2 weeks at room temperature or several months in refrigerator. Makes 8 cups. This can be used as a topper for cobblers or meat casseroles, or for biscuits. For example, use 3 cups of mix and 1 cup of water to make biscuits. Bake at 425° for 10 or 12 minutes. As a topper, combine 1 egg and 2 tablespoons of water with 2/3 cup mix, stir until mixed. As a pizza crust, add 1 pkg of yeast to 2 1/4 cups of mix, knead on floured board, let rest 10 minutes and form into pizza.

Mrs. H.M. Hall, Bellevue, NE 80 Brown Bread 1 cup whole wheat flour 1 cup rye flour 1 cup cornmeal 1 tsp salt 1 tsp baking soda 2 cups buttermilk or sour milk 3/4 cup molasses 1 cup raisins or chopped dates

Mix all dry ingredients in a large bowl. Add milk and molasses. Stir well, then add raisins or dates. Pour into greased molds (coffee cans or other containers) 2/3 full and cover tightly (aluminum foil will do). Place on rack over boiling water in covered kettle and steam for 3 hours. Loosen at one side to let in air, then turn out.

Wilma BenBen, Sidney, NE Muffins 1 egg, beaten 1 cup milk 3 tbl shortening, melted 2 cups flour 3 tsp baking powder 1/4 cup sugar

Mix and sift dry ingredients. Combine egg, milk and shortening and add to flour mixture, stirring until flour is just dampened. Fill greased muffin cups 2/3 full. Bake in hot oven, 450°, for 20 to 30 minutes according to size of muffins. For variations, one of the following can be added: 1 cup fresh or canned blueberries; 3/4 cup chopped cranberries with 3 tablespoons of sugar; or 1/2 cup chopped nuts and dates.

Maxine Brewer, Litchfield, NE Cuban Bread 6 cups flour 2 cups warm water 2 tbl 1 tbl salt 4 (yes 4) cakes yeast sugar

Dissolve sugar and salt in about half a cup of warm water, then crumble yeast into it. Set aside until it has grown well. In the meantime, put remaining water in large bowl. Begin sifting flour in, stirring until mixture is like pancake batter. Add yeast mixture and stir well. Continue sifting and stirring flour until dough is too stiff to stir. Turn out onto a floured board and knead about 10 minutes, adding flour until you have a stiff, resilient dough. Place dough in lightly greased bowl and roll until all is lightly greased. Cover and let rise until double in bulk. Then punch down, divide and form each half into a round loaf. Place on greased cookie sheet dusted with cornmeal. Allow to rise only 5 minutes. Slash a large "X" in each loaf with sharp knife. Place in cold oven, set at 400 to 450°. Immediately Place a shallow container of boiling water on oven floor, and in it place a heated slug of iron to form steam (a railroad spike or window weight works fine). At least once, replace the iron slug with another so that a good Plume of steam is created. Bake bread for 45 minutes or until golden brown with a hollow sound when thumped at bottom.

Don Cunningham, Lincoln, NE Bohemian Rye Bread 2 pkg yeast, dissolved 2 cups buttermilk 1 1/2 tsp salt l/3 cup molasses 2 tbl caraway seed l/3 cup brown sugar 1/3 cup butter 3 cups white flour 3 cups rye flour

Put buttermilk, salt, molasses, caraway seed, brown sugar and butter in sauce pan. Heat, then cool to luke warm. Add yeast which has been dissolved in 1/3 cup warm water, and white and rye flour. Knead, put in bowl and grease top. Let rise until double, and form into 2 loaves. Bake at 350° until done.

Dorothy Klanecky, Hastings, NE Swedish Limpe Bread dab of shortening 1 pkg yeast white flour to make sponge 1 pint water 1/2 cup brown sugar 1 tsp anise seed 1 tsp caraway seed

Boil sugar, seeds and shortening in the water. When luke warm, add yeast and sufficient white flour to make sponge. Let rise for 1 Vi hours, then add teaspoon of salt and enough rye flour to make it stiff. Knead until firm and elastic. Cover and let rise until double. Shape into 2 loaves and let rise. Bake at 350° for 30-40 minutes. Orange or lemon rind can be grated in to add flavor.

Mrs. David Hedberg, Whitney, NE 81   Cereal Bread 1 tbl salt 2 pkg dry yeast 2 cups whole wheat flour 2 1/4 cups warm water 1/2 cup honey 4 tbl butter 1 egg 1 cup oatmeal flour as needed

In mixer bowl, combine yeast, honey and water. Add 1 cup of flour and mix thoroughly, then add salt, whole wheat flour, butter, egg and cereal. Mix again. Add small amount of flour until mixture leaves side of bowl. Put flour in a kneading bowl and knead by hand until stiff enough for soft dough. Let rise to double. Punch down and let rise again. Divide into 3 loaves. Let rise again. Bake at 350° for 35 to 40 minutes.

Genevieve Wendland, Arapahoe, NE Bran Bread 3 tbl shortening 1 cup sugar 2 eggs pinch of salt 2 cups buttermilk 2 tsp baking soda 1/2 cup sorghum 3 cups white flour 2 cups bran 3/4 cup white raisins

Bake at 350° for 1 hour. This recipe is at least 100 years old.

Viola Hasskarl Lincoln, NE Scotch Shortbread 3 1/2 cups flour 1 cup butter 1/2 cup plus 2 tbl sugar

Knead butter into sugar, then into flour. Knead until smooth. Roll or form into cakes Vi inch thick. Bake until lightly browned, about 20 minutes in 300° oven. Be sure to prick tops with fork to make them look like real Scotch shortbread. This recipe came from there in 1868.

Sally Piercy, Thornton, CO Sourdough Bread 1 cup sourdough starter 1 tsp baking powder 1 tbl oil 1 cup flour dash of salt

Put starter in bowl and add baking powder. Mix well. Add oil and beat well to mix thoroughly. Stir in 1 cup of flour and knead 3 or 4 minutes. Add more flour. Shape into a round, slightly flattened loaf and place on greased pan, 4 or 5 inches wide and 2 inches deep. Let rise 2 hours. Bake in preheated 425° oven 25 to 35 minutes. Replenish starter with 1 cup flour and warm water, and in 10 hours it will be ready for another batch.

Donna Schroeder, Valentine, NE Sheepherder Bread 2 pkg dry yeast 3 cups warm water 2h cup shortening, melted 1/4 cup sugar 2 tsp salt 8 to 9 cups flour

In large bowl, dissolve yeast in water. Stir in shortening, sugar and salt. Allow to stand until bubbly. Add 4 cups of flour and beat with wooden spoon. Stir in enough flour to make stiff dough. Turn out on floured board and knead until smooth and elastic. Place in greased bowl, turn to grease top, cover and let rise until double. Punch down, shape into smooth ball and place in greased, heavy dutch oven. Cover with greased lid, and allow to rise until dough just touches lid (almost double). Then, place in preheated 375° oven and bake 10 minutes, then remove lid and bake another 35 minutes until golden brown and loaf sounds hollow.

Caryl Crowe, Valentine, NE Elderberry Muffins 1/4 cup shortening, softened 1 egg 1/2 cup milk 3/4 cup elderberries 1 1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt

Sift together flour, sugar, baking powder and salt. Add shortening, egg and milk. Mix together with blending fork, then stir just enough to blend. At last, gently mix in elderberries. Fill greased muffin cups 2/3 full and bake until golden brown in 400° oven, 20-25 minutes.

Vera Mae Lutz, Lincoln, NE Federal Bread 1 cup butter 3 eggS 1 cup sugar 3 cups flour 2 tsp vanilla 3/4 tsp soda 2 tsp lemon extract 1 cup buttermilk

Cream butter and sugar. Add vanilla, lemon extract and eggs. Beat well. Stir in flour, soda and buttermilk. Batter is very stiff. Place in loaf pan and bake at 375° for 45-55 minutes. Serve Warm. This recipe is over 100 years old.

Mrs. EJ. Browning, Grand Island, NE 82 Wheat Germ Flat Bread 1 1/2 cups whole wheat flour 1/2 cup sugar 1/2 cup butter, soft 1 cup boiling water 1/2 cup wheat germ 1 cup buttermilk 2 tsp baking powder 1 1/2 tsp salt 1 tsp baking soda 3 to 4 cups flour

Heat oven to 400°. In large bowl, combine whole wheat flour, sugar, butter and water. Let stand until cool. Stir in remaining ingredients, using enough flour to make dough easy to handle. Turn onto lightly floured board and knead until smooth and elastic. Divide and shape each half into 12x2 1/2 inch roll. Cut each roll into 12 portions. Roll each on floured surface to 1/8 inch thickness. Place on ungreased cookie sheet and bake 11-15 minutes or until golden brown.

Patricia Paulsen, St. Paul, NE Wheat Buns 3/4cup milk 1/4 cup shortening 1/4 cup butter 1/2 cup sugar 1 tsp salt 2 pkg yeast 1/2 cup warm water 1 cup wheat flour 3 1/2 cups white flour 2 eggs

Scald milk; add butter, shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water to dissolve. Add wheat flour to milk mixture and beat 1 minute. Beat in eggs and yeast. Gradually stir in enough flour to make soft dough. Knead 5 to 8 minutes. Place in greased bowl and let rise to double, about 1 1/2 hours. Punch down and shape into buns. Let rise again until double, 30-40 minutes. Bake at 375° for 10 to 12 minutes. Brush with melted butter.

Lee Ann Meduna, Wilcox, NE 83

84

Desserts

IRMA ROMBAUER, whose The Joy of Cooking has been a standard for several generations of American cooks recalls a family whose cook urged the children to eat sparingly of the main course in order to "leave a little room for the hereafter." The point is undeniable: desserts are heavenly. And need we add, usually hellishly fattening.

But a good dessert is a memorable thing; our selection of these delectable items is more abbreviated than any other, but we have tried to include a variety to appeal to any sweet tooth, as desserts, as coffee or tea sweets or as snacks. We hope you will find here some new twists on old favorites, or some that will become new favorites.

Grandma's Peanut Butter Cookies 3 cups flour 1 cup butter 1 cup sugar 2 tsp baking soda 1 cup brown sugar ]A tsp salt 2 eggs 1 cup chunky peanut butter 1 tsp vanilla

Mix as you would any cookie, then chill 2 hours. Form into 1-inch balls. Bake at 350° 12-15 minutes.

Mrs. Edwin Petri, Seward, NE Fresh Apple Loaf 4 cups apples, peeled and chopped 2 cups sugar 2 tsp baking soda XA tsp nutmeg A tsp cinnamon 2 tsp vanilla 1 cup walnuts or pecans, chopped 3 cups flour lA tsp salt XA tsp cloves 1 cup butter, melted 2 eggs, beaten

Combine apples, nuts and sugar. Mix well, and let stand one hour, stirring often; do not drain. Combine flour, soda, salt and spices in large bowl. Add apple mixture and stir well. Stir in butter, vanilla and eggs. Spoon batter into 2 5x9x3 loaf pans, greased and floured. Bake at 325° for 1 hour and 15 minutes, or until it tests done with pick. Let cool for 10 minutes, then remove from pans to complete cooling.

lna Kendall, Baton Rouge, LA Refrigerator Fudge Cookies 1 cup butter 1 cup brown sugar 1 cup white sugar 2 eggs 4 sq melted chocolate '/2 tsp salt Vi tsp baking soda Vi cup sour milk 1 cup pecans, chopped 4'/2 cups flour 1 tsp baking powder 1 tsp vanilla 1 tsp almond flavoring

Cream butter with sugar, add beaten eggs and mix well. Add slightly cooled melted chocolate, vanilla, almond and salt and mix thoroughly. Dissolve soda in sour milk and add to above. Add nut meats, then the flour and baking powder. Shape into rolls 2 inches in diameter and chill until firm. Slice and bake 10-12 minutes in 400° oven.

Mike and Hazel Going, Tekamah, NE Czech Apple Strudel 2Vi cups flour Vi tsp salt 2 tbl butter, melted 3A cup warm milk and water 1 egg, beaten 2 cups sugar Vi cup cracker crumbs, browned in butter 1 gal sliced apples 1 cup raisins Vi cup nuts, chopped cinnamon

Put flour, salt and melted butter into bowl and mix. Add milk and beaten egg. Mix well. Put on a floured board and knead and pound until tiny bubbles appear. Cover with a heated bowl. Leave about a half-hour or until rest of ingredients are prepared. Place dough on a floured cloth and stretch, pulling the ends until you have a paper thin circle. Sprinkle lightly with melted butter and spread the browned cracker crumbs over. Spread the sliced apples over this, then the sugar, raisins, nuts and cinnamon. Roll the entire circle like a jelly roll and form it into a horseshoe on a greased cookie sheet. Brush generously with butter and bake in a 350° oven 45-50 minutes. When it starts to brown, brush with mixture of milk and butter. Serve warm or cold, with or without topping of ice cream.

Mrs. Stephen Swoboda, Stanton, NE 85   Chocolate Cookie Cake 1 Va cups butter Vi cup cocoa 1 cup water 2 cups flour 1 Vi cups brown sugar, packed 1 tsp baking soda 1 tsp cinnamon Vi tsp salt 14 oz condensed milk 2 eggs 1 cup powdered sugar 1 tsp vanilla 1 cup nuts, chopped

Preheat oven to 350°. Lightly grease 10x15 jelly roll pan. In small saucepan, melt 1 cup of the butter. Stir in Va cup of the cocoa and add water. Bring to boil and remove from heat. In large mixing bowl, combine flour, brown sugar, soda, cinnamon and salt. Add butter-cocoa mixture and beat well. Stir in {h cup condensed milk, eggs and vanilla. Pour into jelly roll pan and bake 10-15 minutes or until cake springs back when touched. In small sauce- pan, melt remaining Va cup butter and stir in remaining Va cup cocoa. Add remaining condensed milk. Stir in powdered sugar and nuts. Spread on warm cake.

Ina Kendall, Baton Rouge, LA Honey Cake 2/3 cup butter 1 cup honey 4 eggs, separated 1 cup whole wheat flour 1 Vi cups white flour 1 tbl baking powder Vi tsp salt 2 tsp vanilla 1 Va cups milk

Cream butter, honey, vanilla and egg yolks. Combine dry ingredients and add alternately with milk. Beat egg whites until stiff, then fold into batter. Pour into 2 round cake pans, greased, or a 9x13 pan. Bake the rounds 25-30 minutes; rectangle 40-50 minutes or until done, in 375° oven.

Loretta Brickner, Chadron, NE "Elderberry Pie 1 qt fresh elderberries 1 cup sugar 1 cup cream 2 tbl flour

Combine sugar and flour, then add cream and pour over berries in an unbaked pie crust. Add top crust and bake at 375° about 40 minutes.

Wanda Rezac, Sidney, NE Mincemeat Pies 4 lbs cooked deer meat 1 lb suet 8 lbs apples (before peeling) 4 lbs raisins 1 cup molasses 2 cups brown sugar 3 tsp cinnamon 1 tsp cloves 2 tsp nutmeg 1 tsp allspice 2 tsp salt 2 qt apple cider 2 pie crusts

Use scrap meat from deer. Cook until done. Drain and grind meat with suet and apples Combine all ingredients in large kettle. This mixture can be frozen in 4-cup containers. Yield: 8 pies or 32 cups. Bake pies at 350° for 1 hour.

Joanne Hall, Long Pine, NE Brownies 2 cups sugar 2 cups flour 4 eggs Vi cup cocoa 1 xli cups cooking oil 1 tsp vanilla 1 tsp baking powder Vi cup nuts pinch salt

Beat sugar, eggs and oil. Add dry ingredients and mix. Add vanilla and nuts. Bake in a 9x13 pan for 25-30 minutes at 350°. Do not over bake.

Kathy Beideck, McCook Never-fail Jelly Roll 1 cup flour 1 cup sugar 1 tsp baking powd V3 cup water er Va tsp salt 1 tsp vanilla 3 eggs

Sift flour, baking powder and salt together. Beat eggs in small bowl until thick and smooth, then transfer to large bowl. Gradually beat in sugar. Blend water and vanilla in at low speed. Mix in dry ingredients until batter is just smooth. Pour into greased and floured 10x15 pan. Bake at 375° about 12-15 minutes—until top springs back when touched. Remove onto towel generously sprinkled with powdered sugar. Roll cake and towel, and cool. Unroll and spread with jelly or filling of your choice, and reroll. Chokecherry or raspberry is delicious.

Mrs. Kathryn Ingerle, Elba, NE 86 Mound Balls Va lb soft butter 1 can condensed milk 14 oz coconut 2 lb powdered sugar 1 cup pecans, chopped

Mix all ingredients, roll into balls and refrigerate at least Vi hour. Melt large package of chocolate chips with Vs pound of paraffin in double boiler. Dip coconut balls in chocolate mixture and place on waxed paper. Chill.

Mrs. Louis Rebbe, Fremont, NE Snow Ice Cream 3 eggs 1 tsp salt 3/a cup sugar 1 pint whipping cream 2 tbl (yes, tbl) vanilla snow, about 2 gallons

Beat eggs, sugar, vanilla, and salt thoroughly in largest mixing bowl. Whip cream until stiff and add to egg mixture. Start adding fresh snow, about Vi pail at a time, beating constantly until about the consistency of Dairy Queen. This may be frozen but is best fresh. Frozen strawberries or other fruit can be used, but must be mushed first.

Juline Hande, Esterhazy, Saskatchewan, Can Honey Ice Cream pinch salt 3 cups cream milk 5 eggs 1 Vi cups honey 1 Vi tbl lemon extract 2 tbl vanilla

Beat eggs, add honey, lemon extract, vanilla and salt. Stir in cream and put in \Vi gallon freezer. Fill container (leave expansion room) with milk and freeze.

Joleen Hansen, Benkelman, NE Wild Plum Jam

Wash and sort wild plums. Cook over low heat with a small amount of water, until tender. Run through food mill, discarding pits and skins. Measure the juice. Heat to a boil, adding 1 cup of sugar for each cup of juice. Cook over medium heat, stirring frequently until mixture sheets from a spoon or reaches 220°. Skim off foam. Fill jars and put lids on. Process in a water bath canner for 10 to 15 minutes.

Alvina Stanley, Brady, NE Mom's Prize Molasses Cookies 1 teacup molasses 1 teacup butter (or half lard or bacon grease) 1 teacup sugar 4 eggs Mix all and bake. Mrs. Verne Bray, Fremont, NE 1 tsp baking soda (in boiling water) 1 tbl ginger 1 tbl cinnamon 3 pints flour Indian Meal Pudding 6 cups milk 1 cup cornmeal Vi cup dark molasses 72 stick butter Va cup sugar Va tsp salt 2 eggs, beaten

Preheat oven to 300°. Stir 2 cups milk into cornmeal in small bowl. Let stand while you heat another 2 cups milk in saucepan over medium heat until almost boiling. Stir cornmeal mixture gradually into hot milk, stirring constantly until thickened, about 10 minutes. Add another 1 cup milk, molasses, butter, sugar and salt. Stir to melt butter. Remove from heat and quickly stir in beaten eggs. Pour into greased 2-quart baking dish, and bake, un- covered, 2 hours. Stir in remaining 1 cup milk, bake 30 minutes longer. Serve cooled pudding in bowls topped with whipped cream or ice cream sprinkled with cinnamon.

Gladys Maseberg, North Platte, NE 87   World War II Pudding 1 cup flour Vi cup sugar Vi cup milk 2 tbl butter, melted 2 tsp baking powder 1 tsp vanilla 1 cup light syrup 14 tsp salt 2 tbl cocoa boiling water

Mix dry ingredients, then add milk, butter and vanilla. Pour into a greased pan. Mix 1 cup light syrup (or sugar) and Vi cup boiling water. Add the cocoa and pour over batter. Bake at 350° until toothpick comes out clean. Serve with cream.

Barbara Fix, Harvey, ND Oatmeal Filled Cookies Vi cup sour milk 1 tsp baking soda Va tsp salt 3 apples, chopped fine nuts (optional) 1 cup shortening 1 cup sugar 2 cups flour 2 cups oatmeal Filling: 2 cups ground raisins Va cup water Vi cup sugar

Mix the filling in a saucepan and bring to boil. Cool. Mix the cookie dough, roll, cut with round cutter. Put 1 heaping tablespoon of filling in center of bottom, place another cookie on top and crimp edges with fork. Place on cookie sheet and bake at 350° until golden.

Karen Cline, Lakewood, CO Grandma's Sugar Cookies 1 cup butter 1 cup sugar 3 eggs, beaten into a cream 2 tsp baking powder 2 cups flour Cinnamon-Spice Ginger Crisps Lady Baltimore Cake

Mix and roll into little balls. Flatten with bottom of glass dipped in cinnamon and sugar. Bake at 350° for 10 minutes.

Bruce Schwenke, Beatrice, NE Best Chocolate Chip Cookies 1 cup butter-flavor Crisco 1 cup brown sugar 1 cup white sugar 1 cup chocolate chips 2 cups rolled oats 2 eggs 1 tsp vanilla Vi cup flour 1 tsp baking soda Vi tsp salt

Combine first three ingredients. Add eggs, vanilla and cream together. Add flour, soda and salt. Mix. Add chips and oats and stir. Bake at 375° 8-10 minutes.

Doe Rames, Grandview, MO Pressed Butter Cookies 1 cup (2 sticks) butter 2Vi cups flour 1Vi cups powdered sugar 1 tsp baking soda 1 egg 1 tsp cream of tartar 1 tsp vanilla Va tsp salt

Preheat oven to 400°. Cream butter. Add sugar gradually and cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift dry ingredients together and blend into creamed mixture. Place in cookie press and extrude onto unbuttered cookie sheet. Bake 6 minutes . . . don't over bake . . . they should be light in color.

Janice Layman, Jacksonville, FL Poor Man's Pie

Line an 8-inch pie pan with pastry. Break or crumble two medium baking powder biscuits into the unbaked crust. Add Va cup sugar. Sprinkle with cinnamon. Finish filling the pan with cream. Bake in moderate oven until knife in center comes out clean. Serve warm. Nut meats or coconut may be sprinkled over top.

Lois Hardy, Whitman, NE Peach Leather

Measure Vi cup sugar for each pound of peeled, stoned peaches. Put fruit and sugar into preserving kettle, bring slowly to a boil, and simmer until most of the moisture has cooked away, mashing to a smooth paste as it cooks. Oil a large platter, cover with muslin, and spread the cooked peaches on in a thin layer. Put in the sun until thoroughly dry, then roll it in the cloth and store in a cool, dry place. To eat, unroll and tear off pieces.

Marilyn Johannesman, Omaha, NE 88 Cinnamon-Spice Ginger Crisps 2 cups flour sugar Va cup butter, softened Vi cup dark molasses 1'/: tsp ginger 1 Vi tsp cinnamon 1 tsp baking soda Vi tsp salt Vi tsp nutmeg 1 Qgg

Into large bowl, measure flour, Va cup sugar, and remaining ingredients. Beat at low speed until just mixed, then increase speed for 2 minutes. Wrap dough in waxed paper and refrigerate at least 1 hour. Preheat oven to 375°. Roll dough into balls and coat each with sugar. Place on greased cookie sheet about 2 inches apart, and flatten each with bottom of glass. Bake 8-10 minutes.

Ina Kendall, Baton Rouge, LA Lady Baltimore Cake Va cup butter 2 cups sugar 3!/2 cups flour Vh tsp baking powder 1 cup milk 2 tsp lemon flavoring 6 Qgg whites, beaten stiff

Cream butter with sugar; sift together flour with baking powder four times; add to the butter and sugar alternately with milk and lemon flavoring. Fold in the egg whites. Bake in layers. To make the cream filling:

1 cup sugar 2 eggs well beaten l/3 cup flour flavoring 2 1/2 cups milk

Use a white boiled or powdered sugar frosting.

Mrs. A.E. Hollingsworth, Lexington, NE 89

Miscellaneous

JUST WHEN you finally come up with a logical set of categories, someone sends in a wonderful recipe that won't fit in any of your chapters. The solution is a catch-all chapter that could, if we'd let it, be the longest in the book. We didn't let it—we couldn't; there weren't enough pages left. But browse these selections and you will agree with the 18th century French gastronome Anthelme Brillat-Savarin: 'The discovery of a new dish does more for the happiness of man than the discovery of a star." -

Hot Dog Relish 4 cups onion 4 cups cabbage 4 cups green tomatoes 12 green peppers 6 red peppers Vi cup salt 6 cups sugar 4 cups vinegar 1 tbl celery seed 2 tbl mustard seed 1 tsp tumeric 2 curls water

Clean vegetables and grind with coarse blade. Mix salt through and let stand overnight. Rinse and drain well Mix remaining ingredients, add vegetables, bring to a boil and simmer for 3 minutes. Seal at once in hot jars. Makes 8 pints.

Janice Allgayer, Avoca, NE Sauce for Duck_________________ 1 cup currant jelly pepper 1 tbl Worcestershire sauce 1 cup orange juice salt 1 tbl dry mustard

Simmer all ingredients and pour over baked duck.

Mrs. John Compton, Syracuse, NE Cracker Salad 1 can tomatoes, drained and chopped 1 green pepper, chopped 2 cups mayonnaise 16 oz saltines 6 boiled eggs, chopped 4 sweet pickles, minced 20 pimento olives, minced 1 celery heart, chopped

Crumble crackers in bowl. Add eggs, pickles, olives, celery, tomatoes and pepper. Mix together. Add mayonnaise and stir well. Chill before serving. This comes from the Bayou country of Louisiana

Johnnye Bunger, Hildreth, NE Pancake Mix 12 cups flour 2 tbl salt 3A cup baking powder 3A cup sugar 4 cups dry milk

Mix all ingredients well and store in airtight container. When ready to use, for each 1 Vi cups of mix use 1 egg, beaten; 1 cup water and 2 tablespoons oil. Mix well and fry on hot griddle.

Carroll Enzminger, Bassett, NE Game Marinade 2 med onions 2 carrots 2 stalks celery 6 parsley sprigs 1 bay leaf 2 garlic cloves 8 peppercorns 1 tsp salt 2 whole cloves Vi cup wine vinegar 2 cups burgundy wine Vi cup olive oil

Blend all ingredients in large bowl. Stir well and let flavors blend before adding meat. Marinate game overnight, preferably refrigerated. Turn meat at least twice. This is enough for about 5 pounds of meat.

Elaine Anderson, Hamilton, MT Sauerkraut

Cut raw cabbage very fine with kraut cutter or processor. Pack firmly in clean, hot jars. Add to each jar 1 teaspoon sugar and 1 teaspoon pickling salt. Cover with boiling water and snug lids. Place on a pantry shelf covered with newspapers. The jars will seal and unseal as the kraut works. It will be ready to eat in 6 to 8 weeks.

Judy Jones, Stratton, NE Teriyaki Marinade Vi cup soy sauce Vi cup water 1 jigger whiskey or rum 1 tsp ginger 3 tbl brown sugar 2 cloves garlic, chopped

Combine all ingredients and use as marinade for venison or birds, or for basting and dipping.

G.B. Young, Polk City, I A 90 91   Pickled Red Beets 2 cups sugar 2 cups water 2 cups white vinegar 1 tsp whole cloves 1 tsp whole allspice 1 tsp broken stick cinnamon 1 tsp pickling salt (optional) 3 tsp dill seed small red beets

Select small, young beets. Leave root on and three inches of top to prevent bleeding during cooking. Boil until soft and skin slips easily. After cooking, remove skin, roots and tops, cut into bite-sized chunks and put into cold water. Boil water, vinegar, sugar, allspice, cinnamon, cloves and salt, add beets and reduce heat to simmer for 10 minutes. Put Vi teaspoon dill seed in bottom of sterilized pint jars, pack in beet chunks. Reheat syrup to boiling, cover beets with boiling syrup to within Vi inch of rim. Cover with 2-piece lid and process in boiling water bath (not pressure cooker) for 5 minutes to make sure jars seal. Makes 5 to 6 pints.

Georgianne Bouc, Wahoo, NE Quick Sweet Dills 1 cup white vinegar 1 cup sugar 2 cups water Vi cup pickling salt dill 2 slices onion 1 tsp pickling spice 2 qts 3-inch cucumbers

Soak cucumbers for several hours in brine of pickling salt and water. Boil vinegar, sugar and water, turn down heat, add cucumbers and simmer until they change to a lighter green. Sterilize 2 quart jars. Put Vi tsp pickling spice, sprig of dill and an onion slice in bottom of each jar and pack in cucumbers. Reheat brine to a boil, pour boiling mixture over cukes and seal jars. Place in cool spot for about one week before serving.

Celestine Bouc, Colon, NE Fish Relish 1 cup cucumbers, grated 1 tbl onion, grated 2 tsp vinegar Vi cup mayonnaise 1 tbl parsley, chopped dash of salt

Mix all together. Makes a great relish for fish or shrimp.

Dick Imhoff, Spirit Lake, I A Slow'Bum Taco Sauce 1 lg can tomatoes 1 can chopped green chilies 1 can jalapeno peppers 1 can jalapeno relish salt cayenne pepper seasoned pepper garlic salt onion powder

Chop tomatoes into small pieces and pour into saucepan with juice from can. Add other ingredients. Bring to boil and simmer. Add seasonings to taste. Juggle ingredients to suit. Pour over tacos and enjoy.

Linda Keith, Lincoln, NE Sweet Marinade 2 tbl honey 1 tsp dry mustard 1 tsp ginger 1 cup pineapple juice Va cup vinegar Va cup soy sauce 2 cloves garlic

Combine all ingredients and marinate meat 2 hours or overnight. Grill over hot charcoal.

Deborah A rends, Broken Bow, NE Kitchen tips: Add a spoon of butter or a bit of oil to the pot when cooking such things as noodles, rice and spaghetti. This will prevent them from boiling over. If you oil your measuring cup before using it to measure sticky things like syrup or molasses, it will rinse easily in hot water. When scalding milk, add a dash of sugar to prevent scorching. 92 Green Tomato Relish 1 peck green tomatoes Vi peck apples 2 lb raisins 4 lb sugar 1 cup vinegar 2 tbl canning salt 2 tbl cloves 2 tbl cinnamon

Run tomatoes, apples and raisins through food chopper, separately. Drain the tomatoes. Put all together and cook for 2 hours or until thick. Seal in glass jars.

Diana Walton, Falls City, NE Mustard Sauce 1 cup mustard powder 2Vi cups vinegar 1 tsp salt 1 cup sugar 1 egg

Put mustard powder, vinegar and salt into porcelain pot and cover. Let sit overnight. Then, add sugar and egg. Stir until blended. Put over low heat and stir often until sauce coats a spoon. Pour into jar, put on lid and cool to room temperature. When cool, tighten lid and refrigerate. Keeps well.

Alfred Johnson, Kearney, NE Cranberry Catsup 3 lb cranberries 2 lg onions 2 cups sugar Z2 cup vinegar Va tsp cloves Va tsp tumeric 1/2 tsp salt 1.2 tsp pepper cinnamon allspice chili powder

Boil cranberries and onions separately with just enough water to cover, and strain. Force as much berry pulp through sieve as possible, then pour into large pot. Mix in onion and all other ingredients and boil until thick. Bottle and refrigerate. Very good with any wild meat.

Wilma BenBen, Sidney, NE Carrot Relish Vi tsp salt Vi tsp pepper cinnamon allspice chili powder 1 lb carrots, diced Va cup green peppers, chopped 1 jar pimentos, chopped Va cup vinegar 3 tbl honey 2 tbl onion, diced Va cup sugar 1 tbl flour Va tsp dry mustard Va tsp celery salt Va tsp salt

In saucepan, cook carrots, covered, in small amount of water for 10 minutes. Drain. Return carrots to saucepan and add green pepper, pimento, vinegar, honey and onion. Combine sugar, flour, dry mustard, celery salt and salt, and stir into vegetable mixture. Cook and stir over medium heat until bubbly, then 3 minutes more. Remove and serve hot or chilled.

Irene Stenger, Lynch, NE Nebraska Eggs 2 doz eggs Vi cup milk Va lb butter 8 strips bacon Vi cup onions, chopped Vi cup sherry /2 cup green pepper, chopped 2 cans mushrooms 2 cans cream of mushroom soup Vi lb grated cheese

Beat eggs with milk. Melt butter in pan and scramble egg mixture. Fry bacon and crumble. Put bacon, onion, pepper and mushrooms on. Heat soup and sherry and cover all. Top with cheese. Bake at 250° about 1 hour. Serves 12.

Mrs. Ray A rends, Talmage, NE 93   Pickled Eggs Shrimp Dip 1 cup vinegar Vi cup water 1 tbl pickling spices 2 pieces ginger root 1 clove garlic Vi tsp salt 6 hard boiled eggs

Combine all ingredients except eggs and boil 10 minutes. Place the peeled eggs in jar and cover with mix. Refrigerate 24 hours before using. If desired, the eggs may be colored. Or beets may be pickled along with eggs to color them red.

W.E. Rosencrans, South Bend, NE Protein Pancakes Va cup whole wheat flour Va cup soy flour Vi cup powdered milk 1 tsp baking powder Vi tsp salt Va cup unsweetened coconut 1 cup milk 2 eggs Va cup oil

Combine dry ingredients. Add milk, eggs and oil and stir thoroughly, mixing to batter.

L Craig Harris, Shenandoah, I A Shrimp Dip 1 pkg cream cheese 1 can cream of shrimp soup 1 tbl instant onion or 6 green onions, diced

Soften cream cheese in microwave. Add soup and onion. Microwave 2 minutes. Serve warm. Wonderful with vegetables and chips.

Marge Wagner, Gretna, NE Bread Sauce 2 cups milk Vi tsp salt l/3 cup crushed bread crumbs pinch of cayenne 1 onion 3 tbl butter 6 cloves Vi cup coarse bread crumbs

Add the crushed crumbs and the onion, stuck with the cloves, in the milk in double boiler and scald for 30 minutes. Then remove the onion and cloves and add salt, cayenne and 2 tablespoons butter. Brown the coarse crumbs in remaining butter and sprinkle on the sauce. Use for game birds.

Robert Lecher, Chadron, NE 94 Buffaloberry Catsup 1 gal berry pulp 3 cups sugar 1 cup vinegar 1 cup water 4 green peppers 4 med onions 1 tsp cinnamon 1 tsp cloves 1 tsp allspice 1 tbl salt Vi tsp cayenne pepper

Mix all ingredients and cook to desired thickness. Freeze or put in jars.

Marie Daniels, Thermopolis, WY Flavored Vinegar white, cider, or wine vinegar fresh herbs bottles

Flavored vinegars are easy to make, add a piquant subtlety to salads and stews, and make good gifts, especially in decorative bottles. The simplest method is to place fresh herbs in season—dill, tarragon, oregano, basil, or whatever you like—in a bottle and fill with vinegar. Additional seasonings such as garlic or red pepper may also be added. Vary the proportions to suit your own taste. In a few days to a few weeks, the vinegar will be nicely flavored. As you use it, top up the bottle with fresh vinegar for a long lasting supply.

Ruby Trammel, Stank, NE Super Sauce Vi cup butter 1 lg onion, chopped 1 clove garlic Vi cup catsup 2 tbl mustard 2 tbl Worcestershire sauce 2 tbl horseradish 1 tbl lemon juice 2 tbl brown sugar Vi cup vinegar 1 tbl chili powder Va tsp thyme 1 tsp liquid smoke Vi tsp pepper 1 tsp salt 2 cups water

Saute onion and garlic in butter. Combine rest of ingredients and bring to a boil. Add sauteed onion and garlic and simmer at least 30 minutes.

Robert Chapman, Waterbury, NE One-Shot Sauce 1 lb butter Vi cup onion, minced 2 cloves garlic, minced Vi cup whiskey Va cup Worcestershire sauce 1 tbl pepper 1 Vi tsp dry mustard 1 tsp salt Va tsp Tabasco

Melt butter in saucepan. Add onion and garlic and cook slowly until onion is soft. Add remaining ingredients and beat until mixed thoroughly. Makes 3 cups for basting steaks or burgers.

Claudia Honea, Topeka, KS Stone Jar Dills 1 gal water Vi cup pickling salt 1 cup white vinegar dill grape leaves cucumbers, (5-inchers)

Bring water, vinegar and salt mixture to boil, then allow to cool to room temperature. Pack layer of cucumbers in bottom of 2-gallon crock or stone jar, then add a few sprigs of dill and some grape leaves. Alternate with layers of cucumbers separated by grape leaves and dill. If grape leaves are hard to come by, just use a few on the top layer. They make the pickles crisp, and add a subtle flavor. When jar is packed, add cool brine. Keep cucumbers submerged in brine using inverted dinner plate with weight on top. Keep in cool place 7 to 10 days. Discard dill and grape leaves, and store pickles and brine in smaller jars in refrigerator.

Georgianne Bouc, Wahoo, NE 95

Seasonings

Allspice

Available whole, but normally used ground. Brown, with spicy-sweet flavor, mild and pleasant. Used in many meat dishes, vegetables, spiced cookies and cakes, pickles, relishes, puddings.

Anise

Whole or ground seeds. Brown, with a sweet licorice aroma and taste. Used in some cakes and rolls, candies, pickles, stews, pie fillings, especially fruit.

Basil

An herb of crushed leaves and stems with a pleasant, mild and sweet flavor. Used with virtually all tomato dishes, salads, soups, stews, meats, and eggs. A good flavor enhancer.

Bay Leaves

Used whole. Light green, with a mild but distinctive, sweet flavor. Used in many meat, fish and vegetable dishes, gravies, marinades, soups and in pickling. Not eaten—used only for flavor.

Caraway

Used as whole seeds. Dark brown with stripes. A flavor of rye bread, where it is often used. Also used with cheese, other breads, vegetables, salads, meats and some soups, stews and salads.

Cardamom

Used whole or ground. Pod is cream, seeds dark brown. An expensive seasoning, it has a distinctive, bitter-sweet flavor. It is used in pastries, especially Danish, with pumpkin pie, cookies, cakes and custards.

Cayenne

Used ground. It is dark orange with a hot flavor. Used with deviled eggs, stews, fish, salads, cottage and cream cheeses, souffles, meats and vegetables.

Celery Seed

Used whole. Brownish green. It has a flavor of bitter celery, and is used in many meat and fish soups, with vegetables, meats, eggs, in stuffings, salads and dressings.

Chili Powder

A blend, medium to dark red. Has a distinctive flavor. Used in many Mexican dishes, and with meat, seafood, eggs, rice, gravies, vegetables and some dressings.

Cinnamon

Used whole and ground. Light brown. A distinctive, sweet and spicy flavor. Used in many baked goods, especially sweet rolls, cookies, pies, puddings, cakes, and with some vegetable dishes, fruits, pickles and spiced beverages.

Cloves

Used whole and ground. Dark brown. A sharp, spicy, sweet flavor. Used with ham and other pork, in some soups, with vegetables such as beans, sweet potatoes, squash; in pickles, puddings, spiced beverages and some fruits.

Cumin

Used as seeds and ground. Deep yellow-green. A salty-sweet flavor. One of the ingredients of chili powder. Used with deviled eggs, with cheese, meats, in chili, with fish and some fruit pies and vegetables.

Curry Powder

A blend whose color varies, mostly yellowish. An exotic, distinctive flavor whose hotness varies. Used with many meat, fish, egg and poultry dishes, and with vegetables, cheese, sauces, soups and pickles.

Dill Seed

Whole and ground. Seeds are purplish-brown, ground is tan. Similar to caraway in flavor, but milder and sweeter. Used in pickling, sauerkraut, potato salad, in soups, salad dressings, with shellfish and meat, especially lamb, and with vegetables.

Fennel

Seeds are sandy-brown. Flavor of sweet, mild licorice. Used in sweet pickles, boiled fish, breads and cookies, apples, with pork and some stews.

Garlic

Whole, powdered or liquid. White. Strong, distinctive flavor. Used universally as a flavor enhancer with meats, soups, sauces and vegetables.

Ginger

Whole or ground. Dark tan spice with penetrating, distinctive spicy flavor. Used in puddings, desserts and cookies, with fruits, vegetables, with many lamb and veal dishes, and meat stews.

Mace

Whole or ground spice. Gold to orange color. Sweet and exotic with nutmeg flavor. Used in fish and seafood sauces, with sweet doughs, with meats and vegetables, fruit pies and salads.

Marjoram

Whole or ground green herb. A delicate, distinctive flavor. Used with virtually any meat and fish recipe, as well as eggs, many vegetables and salads.

Mustard

Seeds, powdered, or prepared. Light to dark yellow-brown. Used in pickling, hot sauces, many vegetable and egg dishes, many creamed and stewed dishes. Prepared, a traditional favorite with meats.

Nutmeg

A ground spice, dark yellow to copper-brown. A distinctive, exotic, sweet flavor. Used in many sweet doughs for cookies, cookies, pies, some vegetables and meats, and for eggnog, custards and puddings.

Oregano

Whole or ground herb. Green to olive-green, with a strong, distinctive herbal flavor. Used in meat and vegetable soups and stews, spaghetti sauce, in gravies, in fish, meat and vegetable dishes.

Paprika

A ground spice. Red with mild, distinctive flavor. Used with poultry, ham, fish and some meat dishes and soups. Used for color as well as flavor.

Parsley

A green herb with mild, distinctive flavor. Used broadly in soups, stews, salads, with eggs, meat, fish and vegetables.

Pepper

Whole or ground. Beige to nearly black. A “universal” seasoning, its pungent, strong spicy flavor has the capacity to enhance rather than mask other flavors. Good in virtually any non-sweet dish as well as in sauces, marinades, graveys and spreads.

Rosemary

A green herb used whole. A delicate, sweetish, distinctive but pervasive, slightly resinous flavor. Used broadly with any meat, poultry, some fish, and many vegetables, especially in soups.

Sage

A crushed or ground herb. Olive-green with distinctive aromatic, warm, bitter flavor. Used with virtually all pork dishes, with meat, fish and poultry stuffings, in fish and cream soups and sauces, and some vegetables.

Saffron

Whole or ground (and expensive) spice. Dark red with exotic, distinctive, strong flavor. Used with rice, fish and chicken dishes and soups, some breads and cakes.

Savory

Whole or ground herb. Green, with pleasant,mild, distinctively resinous flavor. Commonly used with eggs, poultry and meat dishes, and in some vegetable soups and salads.

Tarragon

Whole or ground herb. Green, with fresh, pleasant flavor. Used in many marinades and sauces, and for meats, fish, eggs and vegetable soups and dishes.

Thyme

Whole or ground herb. Gray-green with pleasant, penetrating flavor. Used in all meats, especially poultry and pork, as well as fish soups, all stocks, in stuffings, and with some vegetables and salads.

Tumeric

A ground spice, orange, with mild, slightly bitter flavor. Used sometimes for its color, and in pickles, relishes, salad dressings, with eggs and fish, and in some rice dishes.

Measurements and Equivalents

60 drops = 1 teaspoon 3 teaspoons = 1 tablespoon 2 tablespoons = 1 ounce 4 tablespoons = 1/4 cup 16 tablespoons = 1 cup 1 cup = 8 ounces 2 cups = 1 pint 1 pint = 16 fl ounces 2 pints = 1 quart 4 quarts = 1 gallon 1 tablespoon cornstarch = 2 tbl flour; or 1 1/2 tbl tapioca. 1 cup all-purpose flour = 1 cup plus 2 tbl cake flour. 1 square of chocolate = 3 tbl cocoa plus 1 tbl oil. 1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water. 1 cup heavy cream = 2/3 cup milk plus 1/3 cup butter. 1 can sweetened condensed milk = 1/2 cup water, 3 tbl butter, 1/2 cup sugar and 1 1 /3 cups powdered milk. 1 teaspoon baking powder = 1/4 tsp bak- ing soda plus 1 tsp cream of tartar. 1 tablespoon fresh herbs = 1 tsp dried herbs; or 1/4 tsp powdered or ground 1 cup sugar = 1 cup honey (plus reduce overall liquid by 1/4 cup.) 96 97

In rhetorum ac philosophorum scholis solitudo est; at qtjam celebres culinae sunt!

The schools of the professors and philosophers are deserted but how crowded are the kitchens!

Seneca (c. 5-65 AD) “Epistulae ad Lucilium”

Credits Recipes gathered and complied by Lowell Johnson and Tom Keith Photos and photo design: Don Cunningham Layout design: D. H. Westerholt Commissioners Chairman: Dr. Tim Biga, Norfolk Vice Chairman: Stan Juelfs, Kimball 2nd Vice ChairmanL Wayne Ziebarth, Wilcox LaVern Schneider, McCook L. Bruce Wright, Lincoln Richard L. Coyne, Omaha Elvin Adamson, Nenzel Director: Eugene T. Mahoney Assistant Directors: William J. Bailey, Jr., Dale R. Bree, Rex Amack Staff Chief Information & Education: Jim MacAlister Editor: Lowell Johnson Senior Editor: Jon Farrar Associate Editors: Ken Bouc, Don Cunningham Regional editors Bob Grier, Rocky Hoffmann Contributors: Tom Keith, Liz Huff, Carl Wolfe Research Asssitant: Curt Twedt Art Director: D. H. Westerholt Illustration: Steve O'Hare Daula Day Advertising Dan Curran Circulation: Pat Frahm