City Chicken
Jo Harrison
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2 cups chopped ham |
1 pkg frozen peas |
1 can mushroom soup |
Mix and put in casserole. Mash some sweet potatoes, season with salt, cinnamon and spoon on top of first mixture and bake 30 minutes.
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I feel very fortunate that we have a hunter in the family. Uncle Ted hunts all sorts of game animals like elk and antelope. Aunt Dorothy would do all the butchering. They both have developed the process of hunting and preparing game in such a way that you ended up with tender, delicious meat. I have especially fond memories of elk roasts. You just can't buy anything that compares. - DLL |
City Chicken |
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Leah Grosse
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1 lb ground veal |
1 teaspoon salt |
1 Tablespoon chopped green pepper |
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1/4 lb ground pork |
1/4 teaspoon pepper |
1/4 cup crushed pineapple |
Mix and wrap on skewers like chicken leg, then roll in cracker crumbs, then in egg and again in crumbs, brown in butter and steam or bake until done. Place an olive on the end of the skewer when ready to serve.
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Beef-Steak For Winter Use. - Cut the steak large, and the usual thickness; have ready a mixture made of salt, sugar and finely powdered saltpetre, mixed in the same proportion as for corning beef: sprinkle the bottom of a large jar with salt, lay in a piece of steak, and sprinkle over it some of the mixture, as much or little more than you would use to season in cooking, then put in another slice, sprinkle, and so on till jar is filled, with a sprinkle of the mixture on top: over all, put a plate, with a weight on it, and set in a cool, airy place, where it will not freeze. This needs no brine, as it makes a brine of its own. Twenty-five or thirty pounds may be kept perfectly sweet in this way. Take out to use as wanted, and broil or fry as usual. |
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