For the cake:
Go out in the backyard and grab ya 6 robin eggs.(which is the equivalent to 2 store bought)
One box of Martha White Cake Mix
Left over beer from last nights party
1 1/3 cups of cooking oil

For the frosting:
Three slices of left over cold pizza
2 cups of powdered sugar
1 Tablespoon margarine

Combine cake mix with the robin eggs, instead of water or milk use one cup of last nights party beer and the cooking oil. Go to the garage and rummage through your favorite air tools and find a grinding tool or air drill rinse it off and blend ingredients for two minutes. Follow the cooking instructions on the box. While the cake is in the oven make the frosting. Take a pair of scissors and cut the pizza into small pieces. Place them into a mixing bowl with the powdered sugar and margarine. Blend until creamy smooth. When the cake is cool spread the frosting liberally, garnish with Fritos and serve.

1 1/4 cup shredded frozen hash browns
2/3 cup shredded or grated carrot
1/4 cup chopped onion
2 teaspoons oil
Pinch of salt and pepper (optional)
2 large eggs
1/2 cups egg substitute
1/4 cup low-fat milk or fat-free half-and-half
1/8 teaspoon dry mustard
Two dashes hot pepper sauce (like Tabasco)
1/2 cup shredded reduced-fat sharp cheddar cheese

In a microwave-safe 1-quart casserole dish, combine potatoes, carrot,
onion, and oil. Cover and microwave on HIGH for 3 minutes,
stirring after 90 seconds. Add salt and pepper, if desired. In mixing
bowl, combine eggs, milk, mustard, and hot pepper sauce by
beating on medium speed for a minute or two. Pour egg mixture into
casserole dish and stir to combine with potato mixture. Cover dish (waxed
paper will work) and microwave on HIGH for 2 minutes. Draw cooked egg
toward the middle of dish and the liquid egg toward the edges and
microwave on HIGH for 2 minutes more. Sprinkle cheese on top, and
microwave until cheese is melted (about 30 seconds more). Let stand a few
minutes before serving.

Early in the day, in small bowl, with a fork
or wire whisk, mix one 8-ounce container of sour cream, 1 tablespoon
chili powder, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt.
Makes about 1 cup. Whatever you do, do not mistake this mixture with your cool acne cream. I have done this before and ended up completely submerging my face into my toilet bowl to get the pain and inflamation to stop. Enjoy!

1 cup poppy seed
1 cup Milk
1 cup granulated white sugar
1/4 cup butter (softened)
1 egg (beaten)
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. vanilla

Soak the poppy seed in the milk overnight in the refrigerator.

The following day - Cream well the sugar and butter. Add beaten egg.

Sift together flour and baking power. Add to creamed mixture. Then
gradually add vanilla. Mix in the soaked poppy seed mixture. Bake in
loaf or flat pan in moderate oven at 350 degrees for about 40 minutes.

1 Can o Spam cubed into 1/2″ chunks

Skillet fry spam alone.

Add desired salsa to warm.

1/2 diced jalepinio

Slap on a 12″ soft shell taco

top with shredded cheese of choice nuke for 1 min to melt cheese and heat shell.

1 Dallop sour cream over top

1/4 Head cabbage

3 Carrots, washed and peeled

1 cn (8oz) crushed pineapple,

Drained 1 cn (11oz) mandarin orange

Prepare jello according to directions on box. Refrigerate 2 1/2 hours or until partially set. Grate about half a cup cabbage and half a cup carrots into a bowl. Add the drained pineapple and orange segments to the vegetables and mash with a fork until mixture looks well chewed. Remove the jello and dump the vegetables in. Stir gently with a fork. Cover with plastic wrap and chill 2-4 hours until it has the consistency of a grassy pile of gelatinous puke. For those guests that have a weak stomach you may want to offer up some health insurance quotes as an hors-devor. If you wish you can serve this with a chilled glass of Pepto-bismal instead of pink champagne.

Mix strawberry Jell-O, gelatine and 2 cups hot water. Add 2 cups cold water; slowly mix in can of sweetened condensed milk. Chill for 4 hours.You may wish to make your Jell-O soup a little more substantial. If so, you may wish to add some mushrooms and jalapeno peppers. If you like greens you should use the lime Jell-O and add collards, carrots, and broccoli. The lime Jello-O is also good for those of you that like fish in your soup. Just remember Jell-O soup will stain. I ruined a couple of my favorite company logo shirts while slopping through bowls of Jell-O soup.

3/4 C veg. shortening
3/4 C. sugar
3 eggs
3 3/4 C. flour
3 tblsp. baking powder
1/2 C. preserves
1 egg yolk, beaten w/2 tblsp. light cream

Oven @ 350°F

Cream shortening and sugar. beat in one egg at a time. Sift together flour and baking powder, stir into shortening mix to make a soft dough. Chill for 1 hour. Turn dough onto a floured surface and roll out 12 rectangles-each 8×12″. Spread about a tblsp. of preserves over 1/2 of each rectangle-staying well within the edges. Fold dough over the preserves and trim the edges or crimp to close. Place tarts on a greased cookie sheet and brush w/the egg yolk cream mix. Bake for 20 minutes.

Frosting:

1/2 C. 10x sugar
1/2 tsp. vanilla extract
2 tbsp. milk

Stir the vanilla and milk into powdered sugar until you have a thin frosting. Dribble onto each tart or brush w/ pastry brush.

Wrap in foil, and store in fridge. These will keep a week or so in fridge, or can freeze 3-4 months.

To toast:

2 minutes if refrigerated, 4 minutes if frozen. I like to eat my pop tarts while I am watching the morning news on my pop up tv in the bathroom. The toilet tank is a perfect prop for my toaster and a glass of milk.

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It is important to remember that eating rich food like this can cause serious weight gain. If you do put on a few extra pounds you should check out an Apidexin reviews.
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
2. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
3. Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.
4. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

INGREDIENTS

4 to 6 chicken breast, cooked and cut up
1 can cream chicken soup
4 boiled eggs, chopped
1 onion, chopped
1/4 c. mayonnaise
1/4 to 1/2 c. celery, chopped
Crushed cheetos for topping

DIRECTIONS

1) Mix above ingredients together and put in long casserole dish.
2) Crush enough cheetos to cover top.
3) Bake in 350 degree oven for 30 minutes.

Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Remove from fire. Add baking soda. Stir. Pour over Cheetos in large bowl. Toss and spread on 10×15 buttered pan. Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos™ pieces and try not to give into temptation!

I served this to my husband. After he finished, he was so hyper he ran around the house and broke two chairs and a table lamp.

* marshmallow
* cheeto
* popcorn
* chocolate chip

Directions:
Finely chop marshmallow,popcorn and chocolate chip and combine with 1-half cup of water in a large mixing bowl. Stir the ingredients into a paste-like consistency, then form into balls (or similar shapes) about 1 inch in diameter.

Pulverize cheeto and put in a medium sized paper bag. Put the balls into the paper bag, 5 to 7 at a time, and shake until the balls are thoroughly covered. Arrange the balls on a baking sheet and bake at 350 for 45 minutes. Serve with any condiment that you have available.

Serves 6

to find out what there workers would like to eat. Most of them were fairly picky. I finally found one that would be satisfied with my Scrapple casserole. Not is it the only thing I know how to make, but it is the only thing I can afford to make. It is a simple recipe. Start with one pound of Scapple. Mix it with as much stale bread as you need to get rid of. Boil three cups of macaroni. Now take one quarter of the Scapple bread mix and press it into the bottom of a casserole dish. Then layer in one cup of macaroni. Continue alternating Scapple, macaroni, Scapple, macaroni, Scrapple. Then top it off with the cheese you have found in the back of the fridge, scraped the mold off, and shredded. Removal of the mold is optional. Bake in the oven at three-hundred seventy-five degrees for forty-five minutes. Cut into Sqareish shaped pieces and serve.

Directions:

Heat oven to 400ºF. Spray 12×8-inch (2-quart) glass baking dish with nonstick cooking spray. Prepare potatoes as directed on package for oven in sprayed baking dish, using water, milk and margarine. Sprinkle potatoes with peas.

Bake at 40ºF. for 15 minutes. Arrange fish sticks over peas and potatoes. Bake an additional 20 to 25 minutes or until potatoes are tender.

This recipe for Fish Stick Casserole serves/makes 4

Ingredients
1 carton (8 oz. ) sour cream
1 tablespoon Taco seasoning mix
1 package (18-30 count) crunchy fish sticks
1 box (12 count) taco shells, heated
2 cups Shredded lettuce
1 Large tomato, diced

Preparation

1. Combine sour cream and taco seasoning.

2. Bake fish sticks according to package directions.

3. Fill taco shells with taco-seasoned sour cream, lettuce, 2-3 baked fish sticks, tomatoes, or any other desired toppings.
Cook’s Notes

Other optional toppings can be shredded cheddar cheese, salsa, onions, avocados, olives, peppers, or anything else you like in tacos!

18 Fish Sticks
6 English muffins - halved
1 cup pizza or tomato sauce
2 cups shredded mozzarella cheese

Directions
Bake Fish Sticks according to packaging. While baking, toast the English muffins until golden brown. Once the English muffins are toasted, spread 1 tablespoon of sauce on each muffin half. Cut the sticks or fries into bite size pieces (about 2 - 3 pieces per stick) and place 4 - 6 pieces on top of sauced English muffin. Sprinkle mozzarella cheese on top and place English muffin pizzas in a shallow metal baking pan. Place pizzas in oven and bake until cheese is melted. Once cheese is melted, remove from oven and serve.

1 package (12 oz) frozen, shredded hash brown potatoes, thawed
4 eggs
2 cups milk
1 Tbsp. dried minced onion
1 Tbsp. dill weed
1 1/4 tsp. seasoned salt
1/8 tsp. pepper
1 cup of government cheese
1 package (12 oz) frozen fish sticks (about 18)

Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11×7x2″ baking dish; arrange fish sticks over the top. Bake, uncovered, at 350°F for 50 miniutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.

Sauce:
2 tb A-1 Sauce
2 tb Worchestershire Sauce
3 tb Ketchup
2 tb Vegetable Oil
1 ts Soy Sauce
1 ts Liquid Smoke
2 tb Water

Mix ground beef with all other ingredients, stir until mixed. Put into a food processor with chopping knife and chop for a good minute, until well-mixed together and consistency of putty.

On a floured cutting board, take ball of meat mixture and coat both sides lightly with flour so it won’t stick and roll out with floured rolling pin, or smash flat with irons, then fold and roll until roughly 8″ by 12″ rectangle 1/8″ or less thick.

Using a pizza cutter, cut into 1″ wide strips 8″ long and carefully transfer to a wire rack. <

Heat oven to 300 F, place wire rack with meat in oven on oven rack in center of oven, with second oven rack one notch below. On lower rack, place cookie sheet under meat to act as a drip pan.

Bake for 1 hour at 300 F.

Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each strip into sauce mix and return to rack. When all coated, return to oven and increase temp. to 450 F. Bake for 15 min.

Remove rack again and recoat strips and return to oven for another 15 min. or until strips become almost burnt around edges.

Remove from oven and coat one last time, then let sit and cool to room temp.

Plucking the feathers on a Pigeon is like trying to pluck ostrich feathers on a live bird, so you can simply used skinned pigeons in this recipe if you prefer. However I prefer them dressed with skin. Blanche the pigeons in boiling water for 1 minute. Drain well. Pour out water return pigeon to saucepan. Add all ingredients except oil and add water to cover. Bring to the boil and simmer for 1 1/4hrs. Drain well Brush with oil and serve with salad. Lovely

Combine first 8 ingredients plus one can of mushrooms. Form into a loaf.
Top with pepper. Place into deep sided baking dish. Make gravy per package
direction and add 2nd can of mushrooms. Pour over meat loaf. Pre-heat oven
to 350 degrees and bake for 90 minutes.Remove and let stand for 10
minutes. If you want a thicker gravy, place pan on stove top over high
heat. Add 2 Tbsp of flour and water and stir till thick. Serve gravy on
top or on the side. Baste meat loaf 2 times during the 90 minutes of
cooking time. Let cool in fridge or cooler. Wrap in aluminum foil and put in a gift basket for your favorite mother in law.

Melt the chocolate and butterscotch chips over hot water while stirring it until
it’s smooth. Fold in the chow mein noodles and chopped up nuts. Let the mixture cool about 1/2
hour, and then drop the clusters onto waxed paper. Hang out on your laptop or go feed some goats while the clusters set. In about a couple of hours time, this white trash treat is sure to please all the Bubbas in your family. Enjoy!

Icing Ingredients:
3 ounces cream cheese
1 teaspoon vanilla extract
1 cup confectioners sugar
1/4 cup chopped nuts

Preheat 375 degrees. Grease a 10-inch square cake pan. Cream shortening
and sugar in a large bowl. Stir in tomato soup (undiluted) and then mix in
soda, raisins, just 1 cup of the nuts, flour, baking powder and spices
mixing well after each addition. Spread batter into prepared pan and bake
for 45 minutes. When cake is done, remove it from oven and loosen edges
with a knife. Let cool before frosting. Icing… Place cream cheese in a
small bowl and let it soften at room temperature. Add vanilla and sugar.
Mix well. Spread icing on cooled cake. Sprinkle with remaining 1/4 cup
nuts and serve.

In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion
and cook, stirring, until transparent, about 2 minutes. Add the corn and
cook, stirring occasionally, until the kernels become soft, about 5
minutes. Add the milk, water, and 1 teaspoon of the salt. Bring the
mixture to a boil over high heat. Whisk in the grits, decrease the heat to
low, and simmer, whisking occasionally, until the grits are creamy and
thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives.
Taste and adjust for seasoning with salt and pepper.

Soak your meat for at least an hour in buttermilk.

Combine the flour & OldBay until you can see the flour turn light pink. Sprinkle in some salt and pepper to taste.

Now is the time to take off your Parmigiani watch and heat up your shortening to 375 degrees in a iron skillet or deep fryer deep enough to cover the meat.

Roll or shake your meat in the flour mix and fry until the coating is golden brown.

Take it out and place it on a rack to drain. Place it in your oven for about 1/2 hour at 275 degrees.

Clean and quarter squirrels. Add to a large soup pot. Cover with water, beer or chicken stock.

Add the onion, celery, carrots and peppercorns to taste.

Bring to a boil, reduce heat and simmer until meat is tender.

Remove meat from pot and cool. Remove bones. Keep the meat in nugget size pieces.

In a bowl, mix some flour and beer together to a “gravy consistency”. Season to taste with paprika.

Dip the nuggets into the batter and deep fry to a golden brown.

Serve with ketchup, ranch dressing or homemade plum jam for dipping.

2 squirrels - skinned, gutted, and cut into pieces

4 large potatoes, quartered

1 pound carrots, chopped

1 green bell pepper, chopped

4 onions, sliced

2 cups water

1/4 medium head cabbage

1 teaspoon salt

1 teaspoon ground black pepper

Directions

1 In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.

2 Cover and cook on low setting for 8 hours.

3 pounds squirrel, pieced

1/4 cup olive oil

1/2 teaspoon crushed black pepper

1/3 cup fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon paprika

1/4 teaspoon prepared mustard

1/4 teaspoon salt

1/4 teaspoon celery salt

1/4 teaspoon garlic powder

Season squirrel with salt and pepper. Heat olive oil and brown squirrel. Remove squirrel, drain skillet.

In a mixing bowl combine all remaining ingredients, mix well. Place squirrel back in skillet, add mixture, stir to mix. Cover and simmer for about 45 minutes, serve.

Serve with mashed potatoes or french fries, fresh salad, and hot bisquits.

Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add
the onions and cook until they are translucent. Add the meat to the pot with
the onions. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Add the Worcestershire sauce and garlic
and cook for 3 minutes. Stir in the ground chile, cumin, oregano, and salt
and cook, uncovered, for 5 minutes. Add the beans and chili sauce and
simmer, uncovered, for 1 hour. Taste and adjust seasonings.

Cut square into pieces. Place in pan along with celery a pinch of salt
and pepper and enough water to cover meat. Place on burner and simmer until
tender. Cool. Strip meat from bones, save broth. Melt butter in iron
frying pan, saute green peppers and onions. add flour and enough broth to
make gravy. Add meat, cook on low until gravy thickens. Add biscuits to
the top. Place in oven at 425 degrees and bake for 8-10 minutes or until
biscuits are golden brown. Serves 4.

Place squirrel halves in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened.

1/2 lb. venison, cubed

1 c. celery, sliced

1 can whole kernel sweet corn

2 onions, sliced

Salt, pepper, red pepper to taste

1 can tomato juice

1 can green beans

4 potatoes, cubed

2 carrots, sliced

1 can peas

Combine meat, celery, corn, onions, salt and peppers. Cover with water. Cook until meat is almost tender and remove bones. Add tomato juice, green beans, potatoes, carrots and peas. Cook until tender (use of a slow cooker recommended). Serves four to six.

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.

Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and pat dry.
Bring 4-6 cups of water to vigorous boil in a large saucepan, then add the black-eyed peas to it. Boil furiously for 2 minutes, then remove from the heat and cover; hold 15 minutes and drain. Quarter the squirrels, and dredge with flour. Saute’ in a skillet in hot bacon fat or lard until golden brown, then drain on a paper towel and place in a crock-pot. Chop the onions coarsely, and saute’ in bacon fat and pan drippings until translucent, and add to the pot. Cut the carrots into 3/4″ lengths, and the sausage into 1/8″ disks, then add them along with the frozen peas and the cooked blackeyed peas. Salt and pepper to taste and stir gently; add the chicken broth and cook in the crock-pot for 8 hours on low setting, or until the meat is almost falling off the bones. For a different flavor, you can substitute lentils or navy beans for the black-eyed peas.

Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remaining honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad. Yield: 4 Servings. I like to eat the left over squirrel halves while playing cards in the barn where I have set up Vegas style poker tables and a roulette wheel.

BBQ SAUCE FOR SQUIRREL
1 cup brown sugar
2 1/2 cup ketchup
3/4 cup mustard
3/4 cup liquid smoke or worcestershire sauce
( you can add as much or as little sugar as you want)

Tasso and Molasses Red-Eye Gravy
1/3 cup tasso or other thick-sliced ham, diced
1/2 cup bacon, diced
1 tablespoon flour
1-1/4 cups beef stock
3/4 cup strong black coffee
1/3 cup Coca-Cola
2 tablespoons molasses
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste

1. Take off your rings and luxury watches
and generously season the squirrel pieces with salt, pepper, and cayenne; allow to sit for 2 hours.

2. Bring water, cider vinegar, onion, celery, carrot, and garlic to a boil, then boil for 15 minutes. Add the squirrel pieces and simmer for 12 to 15 minutes, until the meat is cooked through but not falling apart. Remove the meat. Drain the vegetables in a colander and discard them.

3. Make the red-eye gravy: In a large cast-iron skillet or pan, saut¿¿ the bacon and tasso over medium heat until all the fat is rendered. Whisk in the flour until it’s well combined, continuing to whisk over medium heat for 5 minutes. Stir in the beef stock, coffee, Coca-Cola, molasses, and red pepper flakes, bring to a simmer, and whisk constantly until gravy thickens. Season with salt and pepper to taste.

4. In a large cast-iron skillet or Dutch oven, heat the oil and lard to 325¿¿, or until a pinch of flour bubbles in the oil.

5. Whisk together the milk and eggs with a dash of Tabasco. Dust the squirrel in the seasoned flour and set aside. Add the pork rind powder to the remaining seasoned flour and combine well. Dunk the squirrel in the egg wash, then dredge them in the pork rind and flour mixture, shaking off any excess. Fry the pieces until golden brown, working in batches. Drain on paper towels and serve immediately with gravy on the side, and cornbread if desired.

Biscuits
2 cups flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled
3/4 cup buttermilk
3 tablespoons butter, melted

1. Parboil the squirrel pieces: Place them in a large pot and add enough salted water to cover. Bring to a simmer and cook until the meat is very tender but still intact-1 to 2 hours. Remove them from the water and set aside to cool.

2. In a large cast-iron skillet or Dutch oven, fry the bacon slices over medium heat until they’re crispy and all the fat has been rendered. Reserve the bacon for another use. In a wide, shallow bowl or pan, season 2/3 cup of flour (or more as needed) with salt and pepper. Dredge the squirrel pieces in it, shaking off any excess, and place them in the bacon grease. Reduce heat to medium-low and cook the squirrel until lightly browned on all sides, about 10 minutes per side. You may have to do this in batches; add butter to the pan if the grease seems insufficient.

3. In the meantime, make the biscuits: Preheat the oven to 400. Mix the dry ingredients in a bowl. Divide the shortening into several pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs. Make a hole in the center and pour in the buttermilk. Using your hands, fold the dry mixture into the buttermilk until you have a sticky dough. Turn the dough onto a floured surface and fold it over on itself to form layers. Flatten it with your hands until it’s about 3/4 inch thick. Using a biscuit cutter or an upside-down glass, cut rounds out of the dough. Transfer the rounds to a sheet pan and brush with melted butter. Bake for 15 minutes until golden brown.

4. When the squirrel pieces are done, remove them to a plate or keep them warm in a low oven. Pour off the excess grease, keeping about 1/4 cup in the pan. Increase the heat to medium-high and add 1/4 cup of flour, stirring constantly and scraping up any browned bits until the mixture turns an oaky shade of brown. Add 3/4 cup of cold water and stir until a thick gravy forms; if it’s too thick, add more water. Salt and pepper to taste. Serve the squirrel and biscuits with the gravy on the side.

5. You should keep plenty of wipes on hand as squirrel can be slightly greasy. Of course, good gravy can also require facial clean up. Not to mention the table may suffer from a spill as you sop up the gravy with your biscuits.

How to cook:

* Combine cornmeal, flour, salt, cayenne pepper and garlic powder.
* Coat catfish with mixture, shaking off excess.
* Fill deep pot or 12-inch skillet half full with vegetable oil.
* Heat to 350 degrees F.
* Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size.
* Remove and drain on paper towels.

How to cook:

* In small saute pan, cook bacon until crisp. Set aside. Add onion and shallots and cook over medium-low heat until translucent. Add garlic, thyme, parsley, salt and pepper and cook 2 minutes more. Add water and bring to a boil.
* Reduce heat to a low simmer and cook partially covered for 45 minutes. Add tomatoes, carrots and potatoes and cook until tender. Add catfish pieces, parsley and scallions, stirring gently until catfish is cooked through.
* Carefully adjust seasoning and serve hot, garnished with chopped parsley.

How to cook:

* In a large saucepan over medium heat, cook oil with onion, garlic, chili powder, ground cumin, ground coriander, cinnamon, oregano, and cayenne pepper for 2 to 3 minutes, stirring constantly.
* Add the tomatoes, green pepper, kidney beans, salt, and pepper. Stir for one minute.
* Place the diced catfish fillets on top of the chili mixture and gently stir them into the chili.
* Turn down heat and simmer for 15 minutes.
* Serve immediately.

How to cook:

* After coals have burned, place catfish fillets on grill.
* Combine all ingredients for basting sauce and baste frequently as catfish fillets cook.
* Cook for 20 minutes on one side; turn and cook an additional 15 minutes, basting often.

How to cook:

* Combine corn meal, flour, salt and paprika.
* Dip catfish fillets in cornmeal mixture to coat. In skillet, heat oil.
* Fry catfish fillets till brown on one side.
* Turn and fry the other side.

How to cook:

* Combine lemon juice, instant coffee, butter, onion powder, and salt.
* Brush mixture thickly onto catfish fillets.
* Broil 3 to 4 inches from the outdoor grill for 10 minutes.
* Turn and brush catfish fillets again with sauce.
* Broil 10 minutes longer or until catfish flakes easily.
* Brush the catfish again with the coffee butter and serve.

How to cook:

* Place onions and parsley in oil and sauté 3-5 minutes.
* Add garlic and then the rest of the ingredients except catfish fillets.
* Cook until the onions are translucent, about 10 minutes.
* On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more.
* Place in aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes.

Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes.

Source:justgamerecipes.com

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.

Combine milk, egg yols, olive oil, sugar and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels.

In a bowl, combine the first five ingredients; mix well. Stir in the beans; pour
into an ungreased 2-qt. baking dish. Bake, uncovered, at 375 degrees for 35-40
minutes or until bubbly.

Bring the water and milk to a boil in the top of a double boiler, then stir in the
hominy and add a dash of salt. Cook on top of the double boiler, stirring
constantly, until the grits thicken, about 5 minutes. (If not using a double
boiler, cook in a saucepan over very low heat for about the same amount of time).
Cover, and cook until the grits are tender, about 1 hour. (If the grits get too
thick, just add water to thin them). Stir in the cheese and chives and season with
salt and pepper. Serve hot.

Now in a large mixing bowl combine all of the ingredients except the brown sugar and four table spoons of tomato paste. Mix by hand until they are blended together evenly. Preheat the oven to three-hundred fifty degrees. Then place the mixture into a pan, and put it in the oven. Cook it for about an hour. While that is cooking, you will make a glaze. In a sauce pan you will need to place the remaining tomato paste, brown sugar, and a teaspoon of water. Bring to a simmer over a low to medium heat. Then take the methloaf out of the oven after it has cooked for an hour, evenly spread the glaze on top, and place it back in the oven for about a half an hour. Your done. serve with a fine red grape juice or Thorazine shot.

Filling:
1 cup Cottage Cheese

Meat:
1 lb ground beef
1/4 cup chopped green pepper
1/2 cup onion
1 (6oz) can tomato paste
1c. fresh tomatoes, cut up
1 tsp sugar
1 tsp oregano
1/2 tsp garlic salt
1/2 cup shredded Mozzarella Cheese

Cook spaghetti according to package directions; drain. Stir butter
into hot spaghetti. Stir Parmesan cheese and eggs together; add to
spaghetti. Form spaghetti mixture into a crust in a buttered 10 inch
pie plate (half this mixture). Spread cottage cheese over this bottom
spaghetti crust. Get your life insurance quotes now because this is a heart attack on a plate.

In a Skillet, cook ground beef, onions, and green pepper until
vegatables are tender; drain off fat. Stir in tomatoes, sauce, and the
rest of ingredients. Heat through. Fold mixture into spaghetti crust
topping with remaining spaghetti crust. Bake uncovered at 350 degrees
for 20 minutes. Sprinkle Mozzarella chesse on top; bake another 5 - 10
minutes until chees is melted. Serves 6.

1 cup mayonnaise

8 cups pig fat

2 cups buttermilk

2 fresh green peppers

Slice green peppers and mix ingredients in a large bowl(exclude possum). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dich and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
—-This recipe provided by Ryan Hayes

1. Be sure you pick the Dandelions from an area that has not been sprayed with herbicides and other toxic chemicals.

2. Choose Dandelions that are fully developed. Avoid using shriveled up plants.

3. Don’t pick the entire plant. Just pluck the blossom off the top of the stem.

The next step is to gently rinse the Dandelion blossoms in cool tap water. Placing them in a sieve and rinsing them with a sprayer works well. While the flowers drain, dissolve one packet of dry yeast in a quarter cup of warm water. Set this mixture aside for now.

Place the washed Dandelion blossoms in a pan with six quarts of water. Stir in six cups of white sugar into the water until it’s completely dissolved.