On 11-04-18 19:28, Ruth Haffly <=-
spoke to Ruth Hanschka about test: health was beef <=-

We don't have chipmonks; we have gray squirrels--year round.

We have chipmonks, gray squirrels, raccoons, and even a fox or coyote or
two. But in the college where our son started (Kent State) they have
black squirrels. Makes you think of mink running around on the grass
and in the trees.

Today's file did not have any low carb recipes for you. SO, I just
chose one that looks really good and like something you might make to
share.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Peach Upside-Down Coffeecake
Categories: Cake, Fruit
Yield: 1 Servings

2 lb Ripe peaches
1/4 c Butter or margarine, melted
1/2 c Brown sugar

MMMMM-----------------------FOR THE BATTER----------------------------
1/2 c Vegetable oil
1/2 c PLUS
2 tb Sugar
1 Egg
1/2 c Sour cream or nonfat yogurt
1/4 ts Vanilla extract
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1 c All-purpose flour

MMMMM----------------------FOR THE TOPPING---------------------------
2 tb Brown sugar
1/4 ts Cinnamon powder
1/3 c Walnuts, finely chopped

Preheat oven to 350 degrees F. Place a rack in the center of the
oven and place a cookie sheet on the rack.

Blanch and peel the peaches. If the peaches are small, cut in half
and remove the pits. If the peaches are large, cut the peach flesh
away from the pit in three pieces.

In an 11 x 8-inch baking pan, pour the melted butter/margarine.
Spread the brown sugar evenly over the bottom of the pan. Arrange
the peach halves in even rows with the cut-sides up. Set aside.

FOR THE BATTER: In a mixing bowl, put the oil, sugar, egg, sour
cream/ yogurt, and vanilla extract. Beat until the mixture is smooth.

In another bowl, sift together the soda, baking powder, salt, and
flour. Add the dry mixture to the oil mixture and beat with a spoon
until smooth. Pour the batter over the peaches.

FOR THE TOPPING: In a small bowl or measuring cup, mix together the
brown sugar, cinnamon, and walnuts. Sprinkle on top of the batter.
Use a table knife or small spatula to swirl the sugar mixture through
the batter.

Place the pan on the cookie sheet. Bake in the preheated oven for
about 55 to 60 minutes or until a toothpick inserted in the center
comes out clean. Cool on a rack for 10 minutes. Run a knife around
the outside of the coffee cake. Place a plate over the cake and
quickly turn over. If any peaches stick, remove them with a spoon and
place back on the cake. Pour any syrup remaining in the pan over the
peaches.

Makes 8 servings.

PER SERVING: 475 calories, 58 gm carbohydrates, 49 mg cholesterol,
130 mg sodium, 5 gm protein, 26 gm fat, 7 gm saturated fat

Recipe: Joyce Dodson Piotrowski, founder of the Armadilla Grill
restaurant in Bethesda.

From: David Pileggi Date: 11-14
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:38:02, 06 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

We don't have chipmonks; we have gray squirrels--year round.

We have chipmonks, gray squirrels, raccoons, and even a fox or coyote

We've got some of the other critters too, but mostly see the squirrels.

or two. But in the college where our son started (Kent State) they
have
black squirrels. Makes you think of mink running around on the grass
and in the trees.

Interesting, not sure if I've seen a black one. I have seen red ones.

Today's file did not have any low carb recipes for you. SO, I just
chose one that looks really good and like something you might make to share.

I can tweak it some, and plan on eating it on a day when I've eaten low carb/high protein.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 11-06-18 20:40, Ruth Haffly <=-
spoke to Dale Shipp about Squirrels <=-

or two. But in the college where our son started (Kent State) they
have
black squirrels. Makes you think of mink running around on the grass
and in the trees.

Interesting, not sure if I've seen a black one. I have seen red ones.

On the Kent State Campus, they were the dominant variety. Take a look
at the WIKI article for black squirrel.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LENTIL AND GOLDEN SQUASH POT PIE
Categories: Pies, Vegetables
Yield: 8 Servings

2 ts Coriander seeds
1 ts Cumin seeds
1 ts Whole cardamon, pods
-removed
2 lg Onions, finely chopped
2 Cloves garlic, minced or
-pressed
1/2 tb Minced fresh ginger
1/2 ts Crushed red pepper flakes
1 1/4 c Water
2 c Lentils, rinsed and drained
6 c Vegetable broth
2 1/4 lb Banana, Hubbard or butternut
-squash
-salt and pepper
-Pastry for 2 crust 9-inch
-pie
1 tb Beaten egg (optional)
-Yogurt Sauce (recipe
-follows)

Crush coriander, cumin, and cardamon seeds coarsely with mortar and
pestle (or whirl in blender until coarsely powdered). Transfer to a
5-6 quart pan and add onions, garlic, ginger, red pepper flakes and
1/2 cup of the water.

Cook over medium-high heat, stirring occasionally, until a brown film
forms on pan bottom (10 to 12 minutes) Add 1/4 cup more water,
stirring to loosen film. Repeat about 2 more times, cooking mixture
until dry and then adding water, until vegetables are richly browned.

Add lentils and broth. Bring to a boil; reduce heat, cover and simmer
for 10 minutes. Meanwhile, peel and seed squash; cut into 3/4 inch
cubes.

Add squash and continue to simmer, covered, until lentils and squash
are soft when pressed (15 to 20 minutes). Season to taste with salt
and pepper. Pour into shallow 3 to 3 1/2 quart casserole. (At this
point, you may cool, cover, and refrigerate for up to a day.)

Roll pastry on a floured board to match shape of casserol plus 1 inch
on all sides. Lay over vegetable mixture. Fold edge under and flute
firmly against rim. Brush with beaten egg, if desired. Decorative
slash top.

Bake in a 400 deg F oven until crust is browned and filling is bubbly
(25 to 30 minutes); if pastry browns too rapidly, drape edge with
foil. Meanwhile, prepare Yogurt Sauce.

Serve with Yogurt Sauce to add to taste. Makes 8 to 10 servings.

Yogurt Sauce: In a bowl, combine 2 cups plain nonfat yogurt, 1/4 cup
chopped fresh mint or 2 tablespoons dry mint, and 1/4 cup chopped
cilantro, stir until blended.

Source: Sunset Complete Vegetarian Cookbook

From: Wesley Pitts Date: 07-17-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:45:54, 11 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Ruth Haffly <=-

not sure if I've seen a black one. I have seen red ones.

On the Kent State Campus, they were the dominant variety. Take
look at the WIKI article for black squirrel.

Ontario has both red and gray squirrels with the black mutation
being extremely raw, I don't recall ever seeing one when I lived
there.

Grays are predominately nut eaters and so found in deciduous hard
wood or mixed forests but the smaller Reds can thrive on conifer
seeds and so range much further north including the boreal forests
around Yellowknife. In fact their alternative name is Pine squirrel.
They occur here in modest numbers and so are viewed as an attraction
rather than a nuisance.

I understand they are quite tasty but have never hunted them as I
have always lived in places where big game was abundant, so they
were safe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brunswick Stew with Quail
Categories: Game, Stews, Quail, Squirrel, Southern
Yield: 12 Servings

8 Quail; dressed & split
3 Squirrels; dressed &
Quartered
Flour
6 tb Butter
1 c Chopped Scallions
4 md Potatoes; thinly sliced
2 c Lima Beans
3 c Okra; sliced across
1 c Canned Tomatoes
1 Bay Leaf
2 tb Chopped Parsley
1 1/2 ts Salt
2 c Fresh Corn Kernels

Flour the quail and squirrels lightly and brown them in butter;
place in a large pot and cover with water. Simmer for 1 1/2
hours. Then add the rest of the ingredients, except the corn, and
enough water to again cover. Simmer until the vegetables are
tender, stirring often to prevent sticking to the bottom. Add
the corn and simmer 10 minutes more. Serve in a flat soup plate.

Recipe By: Mrs. Robert M. Chilton
Source: Mountain Measures - Junior League of Charleston, WV 1974
From: Bill Spalding To: Eat-L

MMMMM

Cheers

Jim

... Hey Starbucks, I refuse to use your made up words. Just gimme a coffee

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DALE SHIPP <=-

not sure if I've seen a black one. I have seen red ones.

On the Kent State Campus, they were the dominant variety. Take
look at the WIKI article for black squirrel.

Ontario has both red and gray squirrels with the black mutation
being extremely raw, I don't recall ever seeing one when I lived
there.

Ontario also has a population of white (non-albino) squirrels centered
on Exeter, Ontario.

There is a good explanation of squirrel colours/mutations at: http://thewildclassroom.com/biomes/speciesprofile/deciduousforest.html

Grays are predominately nut eaters and so found in deciduous hard
wood or mixed forests but the smaller Reds can thrive on conifer
seeds and so range much further north including the boreal forests
around Yellowknife. In fact their alternative name is Pine squirrel.
They occur here in modest numbers and so are viewed as an attraction rather than a nuisance.

I understand they are quite tasty but have never hunted them as I
have always lived in places where big game was abundant, so they
were safe.

Why buy retail when wholesale quantity is available. Squirrel is not spectacularly tasty or different. Just a clean living tree rat.

You have the raw materials for this recipe available to you, I think.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moose & Squirrel Meat Balls *
Categories: Game, Sauces, Dairy, Meatballs
Yield: 8 Servings

3 lb Ground moose and squirrel;
- any proportion
6 sl Soft white bread
1/2 c Water
1/3 c Butter
1 1/3 c Chopped onion
Salt & fresh ground pepper
2 tb Chopped parsley
2 tb Flour
1 1/2 c Milk

* AKA "The Rocky & Bullwinkle Special"

Especially useful recipe if main ingredients have been
dead for 24 or more hours before harvested.

Soak bread in water five minutes. Squeeze excess water
out. Melt four tablespoons butter in skillet. Saute'
onion in butter until tender. Combine moose & squirrel
meat, squeezed bread, four teaspoons salt, 1/2 teaspoon
pepper and parsley.

Form mixture into 1"/2.5cm balls. Chill 20 minutes. Heat
remaining butter in skillet. Brown moose & squirrel
balls on all sides. Cover skillet and cook slowly 15
minutes.

Remove balls to warm platter. Sprinkle flour over skillet
drippings. Stir and cook 1 minute. Stir in milk & bring
to boil. Season to taste with salt & pepper.

Return moose & squirrel balls to skillet. Simmer 4
minutes more.

Serves 8 w/pasta

Roadkill Recipes; www.globe-guardian.com/archives/

MM Format by Dave Drum - 12 September 1997

Uncle Dirty Dave's Archives

MMMMM

... I will be the last person to die in my lifetime.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Dale,

or two. But in the college where our son started (Kent State) they
have
black squirrels. Makes you think of mink running around on the grass
and in the trees.

Interesting, not sure if I've seen a black one. I have seen red ones.

On the Kent State Campus, they were the dominant variety. Take a look
at the WIKI article for black squirrel.

Sounds interesting, guess I'll have to look it up. We've seen some
albino and tail-less squirrels around here; the latter look almost like
rabbits if you see them running from a distance. Get up a bit closer and
you see that it is actually a squirrel.

Title: LENTIL AND GOLDEN SQUASH POT PIE
Categories: Pies, Vegetables
Yield: 8 Servings

Hmmmmm, I picked up some lentils when we were out shopping on Friday.
Publix had them on their close out table even tho they had nother year
plus before the Best By date.

Yogurt Sauce: In a bowl, combine 2 cups plain nonfat yogurt, 1/4
cup chopped fresh mint or 2 tablespoons dry mint, and 1/4 cup
chopped
cilantro, stir until blended.

We'd have to leave the cilantro out of this, maybe sub in a bit of
chopped parsley.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dave Drum to Jim Weller <=-

squirrels

I understand they are quite tasty but have never hunted them as I
have always lived in places where big game was abundant, so they
were safe.

Squirrel is not spectacularly tasty or different. Just a clean
living tree rat.

I understand that they taste rather rabbit-like.

When I was a kid I used to snare (copper wire nooses in their
runways) rabbits (Snowshoe hares actually) by the dozens. I'd do
that from the first snowfall that stayed (early to mid November)
when they were still fat from summer greenery and their runways
clearly evident until around the New Year when they started tasting
stronger from browsing on evergreen twigs and bark. I'd carry a 410
gauge with me but that was for any partridge I came across, not
rabbits.

Wild hare is lean red meat, and tough if old, while domestic rabbit
is white meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hare with Cream Chanterelle Sauce
Categories: Scandinavia, Rabbit, Game, Mushrooms, Sauces
Yield: 1 Servings

500 g Minced hare meat
2 dl Milk
1 dl Sieved breadcrumbs
1 Egg
1 dl Finely chopped onion
1 1/2 ts Salt
1/2 ts Ground white pepper
8 Prunes
CREAM CHANTERELLE SAUCE:
1/2 Finely chopped onion
1 tb Butter
1 tb Wheat flour
5 dl Meat broth
3 dl Cream
1 dl Dry white wine
150 g Chanterelles

Here in Sweden the hunting for hare is very beloved and
traditional and for that we also eat a lot of hare. This makes
Swedes experts in preparing the meat. ; -)

To begin with, the hare must be tenderized. We normally let the
hare hang for a week or ten days at temperatures under 4 degree
Celsius. For some, this may sound long, but believe me, the meat
will need it. After the tenderizing, you may place the hare in a
bowl, cover it complete with processed sour milk and place the
bowl in the fridge for 24 hours. This will make the meat still
more tender and take away some of the strong venison taste. This
action is not necessary if you do not mind venison tasting
venison. ;-).

Dry off the meat with kitchen paper, and you are now ready to make
yourself popular by presenting a exquisite dinner. Place the
sieved breadcrumbs in the milk, leave for 10 minutes to swell. Mix
the remaining ingredients (except the prunes).

Add the milk/breadcrumbs-mix. Mix well by hand. Form to small
buns or eggs and place a prune in the center of each egg. Be sure
to cover the prune completely with the minced meat. Fry them
golden brown in butter at medium temperature.

To make the cream chanterelle sauce: start with sizzle the onion
in the butter for about 30 seconds. Add the well wiped off
chanterelles and sizzle while stirring until they start to crack.
Add the wheat flour, stirring well. Add the broth, wine and the
cream. Boil until the sauce starts to get thicker. Stir now and
then especially at the bottom of the saucepan to avoid burning.
Taste with salt and pepper.

Serve with boiled potatoes and green salad.

Thorsten Imme Thorsten in rec.hunting

MMMMM






Cheers

Jim


... The red headed guy at the bakery is a ginger bread man.

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On 11-11-18 20:44, Jim Weller <=-
spoke to Dale Shipp about Squirrels <=-

I understand they are quite tasty but have never hunted them as I
have always lived in places where big game was abundant, so they
were safe.

At one of the picnics in Dave Drum's area, we had an after party in his
trailer where he supplied us with squirrel. Not sure if he or Michael
cooked them, nor how. All there had at least a taste, and TTTT it was
just another protein to me, neither bad nor great.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Enchiladas Suisse
Categories: Chicken, Tex mex
Yield: 2 Servings

1 Whole chicken breast**
1 Recipe Tomatillo/Green Chile
Sauce
1 sm White onion, minced
4 Sliced black olives
2 oz Monterey Jack cheese,
Shredded
1 c Medium white sauce
4 Fresh Anaheim or Poblano
Chiles, roasted, deveined
And seeded, and chopped
(canned Anaheims may be
Substituted)
4 Corn tortillas
1 oz Jack cheese, combined with
1 Chopped Roma tomato for
Garnish

** poached in chicken broth (not stock) until done,
skin and bone removed, and the meat shredded into bite-sized
chunks. (Leftover roast chicken or turkey can be substituted)

Shred meat, and combine with minced onion, olives and 2 oz. cheese.

Dip tortillas in hot Tomatillo sauce until pliable (to be strictly
authentic, you would then dip the sauced tortillas into hot oil to
set the chile into the tortilla. NOT IN MY KITCHEN, you don't. This
makes an incredible mess, and results in very little difference in
flavor).

One at a time, place sauced tortillas into a baking dish. Fill each
tortilla with 1/4 chicken mixture, and fold top of tortilla over
filling, Continue, overlapping slightly, until all are used
(enchiladas are more commonly rolled, but folding is an equally
acceptable technique, and one I prefer, on account of you get more of
the good stuff that way :-)

Melt cheese into white sauce, stir in chiles, and pour over
enchiladas. Bake in a preheated 350 degree oven for 20-30 minutes.

Garnish with shredded cheese/tomato mixture, maybe a radish rose
and a slice or two of avocado.

Kathy who
Still Needs to Unpack

From: Kathy Pitts Date: 10-18-96
Cooking

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 01:37:59, 13 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to DAVE DRUM <=-

squirrels

I understand they are quite tasty but have never hunted them as I
have always lived in places where big game was abundant, so they
were safe.

Squirrel is not spectacularly tasty or different. Just a clean
living tree rat.

I understand that they taste rather rabbit-like.

They're pretty bland .... like most rabbit, cat, woodchuck, raccoon,
etc. The flavour comes from added spices, herbs, etc. at cooking time.

When I was a kid I used to snare (copper wire nooses in their
runways) rabbits (Snowshoe hares actually) by the dozens. I'd do
that from the first snowfall that stayed (early to mid November)
when they were still fat from summer greenery and their runways
clearly evident until around the New Year when they started tasting stronger from browsing on evergreen twigs and bark. I'd carry a 410
gauge with me but that was for any partridge I came across, not
rabbits.

Wild hare is lean red meat, and tough if old, while domestic rabbit
is white meat.

Never eaten hare that I am aware of. Nor jack rabbit.

Rabbit raised for meat is generally raised like chicken --- and tastes
about as exciting. The cottontails that are common in the wild in the
Great American Outback are somewhat leaner - but no more tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Squirrel Brunswick Stew
Categories: Game, Pork, Beans, Corn, Chilies
Yield: 1 Stew

1 Squirrel (or more)
1/2 lb Chopped pork per squirrel
1/4 c Oil
1/2 c Onions; chopped coarse
2 c Tomatoes; quartered
2 c Lima beans
1 c Hot water
Salt & Cayenne pepper
3 c Corn kernels
2 ts Worscestershire sauce
1 c Bread Crumbs; toasted

Okay, you've got quick reflexes and have just nailed a
squirrel. Take that sucker and skin it, cut the head off
and remove the internal organs. Cut squirrel into pieces
and add to chopped pork of equal amounts and saute it
slowly until light brown in shortening. Remove from the
pan and set aside.

Use the squirrel and pork fat to brown chopped onions.
Put the squirrel, pork and onions in a stew pot and add
tomatoes, lima beans, hot water and cayenne.

Salt to taste.

Simmer till squirrel and pork is just about tender and
add corn, Worcestershire sauce and toasted bread crumbs.

Simmer until completely tender ... then there you are!!!

Recipe and MM Format by Dave Drum - 09 September 1997

Uncle Dirty Dave's Kitchen

MMMMM

... Can a hearse carrying a corpse drive in the carpool lane?
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Jim Weller <=-

I understand they are quite tasty but have never hunted them as I
have always lived in places where big game was abundant, so they
were safe.

At one of the picnics in Dave Drum's area, we had an after party in his trailer where he supplied us with squirrel. Not sure if he or Michael cooked them, nor how. All there had at least a taste, and TTTT it was just another protein to me, neither bad nor great.

They were fried by Loo in a cast-iron pan/pot with basic S&P and maybe
some herb ..... done mostly as a curiosity. Like when I brought the jug
of really good, expensive tequila to the Newark Fly-Fest - to let all
have a taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Squirrel & Dumplings
Categories: Game, Breads, Potatoes, Vegetables
Yield: 6 Servings

4 Squirrels; skinned, gutted,
- cut up, soaked in salted
- water overnight
6 md Potatoes; peeled, diced
3 md Carrots; scraped, sliced or
- diced
pn (ea) basil & oregano; a big
- pinch
1 tb Parsley flakes
Salt & Pepper
Arrowroot to thicken gravy

MMMMM---------------------------DOUGH--------------------------------
2 c Flour
2/3 c Shortening or lard
3/4 ts Salt
5 tb Ice water
1 lg Egg

Cook squirrels in large pan, using enough water to cover.
Salt to taste (about 1 tsp). Cook 2 to 3 hours or until
tender. Remove squirrels from pan, cut up, roll in flour,
and fry in shortening over medium heat until browned.

To the broth add potatoes, diced and carrots. Return
broth to heat and let simmer until potatoes are cooked.
Broth should thicken with the cooking of the vegetables.
If not thick to your liking add some arrowroot until
desired consistency is reached. Taste broth and adjust
seasonings.

Mix together all ingredients for dough, using fork to cut
flour through other ingredients. Work gently 1 minute with
hands.

Roll out dough on floured surface to about 1/4" thickness.
Cut in 1" or bite size pieces and add to boiling broth and
vegetables. Add parsley flakes and salt. If not enough
salt is added, dish will taste bland.

Add browned squirrel back to the broth. Cook 30 minutes on
low heat.

VARIATION: Roll the pastry out like pie dough and make
one large or six small pies.

From: Dirty Dave's Fevered Imagination after being gifted
with several squirrels by a friend who is a mighty hunter.

Uncle Dirty Dave's Kitchen

MMMMM

... Stocks may come and stocks may go, but food goes on forever.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)