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Buttermilk Pancakes 1
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Red Stripe Rod
1
1/4 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 Tbsp. sugar
1 egg
1 1/4 cup buttermilk (even
better - substitute 1
1/4 cup milk with 2 Tbsp.
white vinegar mixed in,
that has set for 5 minutes)
3 Tbsp. cooking oil
Mix
dry stuff together. Mix
wet stuff together separately.
Combine (don't over stir!!).
Start cooking.
Serve
with butter and real maple
syrup (from Michigan!!),
o.j., bacon, and fresh,
strong coffee!! YUM!
Buttermilk Pancakes 2 -
CheVet
1 cup
flour
1 t salt (I usually go
a bit light here)
1 t baking soda
1 egg
1 T butter (melted)
1 cup buttermilk
I start
by beating the egg, add
the butter and buttermilk,
then dump in the rest--except
not all the flour so I
can adjust thickness.
Size of egg seems to influence
this.
This was my wife's grandfather's
recipe. It's great.
Cabin
Corn Bread -
wcpeabody
- 8
1/2 oz boxes of Jiffy
Corn Muffin Mix.
3 eggs
1 cup Sour Cream
8 T (one stick) Margarine
1 can Golden Cream Style
Corn (Del Monte works)
Smear
margarine on 9 1/2 by
13 inch baking dish and
place in 350 degree oven
to preheat and melt margarine.
Beat eggs in a bowl and
combine with mix, creamed
corn, and sour cream.
Pour batter in heated
dish with melted margarine.
Cook in oven for 30 to
40 minutes or until golden
brown and crispy around
the edges.
This is a favorite at
Four Bucks Hunt Camp,
a great go with most anything,
and is falling off a log
easy. I make it in two
smaller pans (6 by 8?).
I have forgotten the sour
cream on occasion and
it is still great. Also
a stick of margarine is
a lot of margarine and
recipe seems to work OK
with half as much or half
a stick.
Fried
Okra - VizslavsBird
Fry
battered okra until it reaches
your desired doneness. After
the okra is fried, drain
and salt. I then mix and
equal part of diced fresh
tomato and 1/2 of the okra
part of fresh diced sweet
onion. Colorful salad-vege.
Its best if okra is fresh
out of the skillet about
the time you are ready to
sit down to eat.
Grilled
Jalepenos & Cheese
- Rprovines
1 pkg.
cream cheese warmed to
room temperature
1 t garlic powder
2 t chili powder
1 t paprika
1/2 lb thawed bacon
1 dozen jalepeno peppers,
sliced lengthwise
The
seasoning quantities above
are what I used, but what
i used was an arbitrary
starting point that I
got lucky on. Mix whatever
level of seasonings you
want into the cream cheese.
The
peppers I sliced so just
off center so that still
had the stem as a handle.
I scooped most of the
seeds out. The more you
leave the more the burn.
If you leave none you
just get that smiky, delicious
jalepeno flavor with a
mild warmth. Spoon each
half of the jalepeno level
full with the cream cheese
mix. Reassemble the halves
and wrap with 1/2 of a
bacon strip. Secure the
two halves and the bacon
with at least two, if
not three, toothpicks.
Lay these on the hot grill.
The toothpicks through
them allow you to set
them so that the pick
is through the grill grate.
If you set them sideways
I'm afraid all the cheese
might melt out.
Let
them cook until the bacon
is crisp on the bottom
and then turn, allowing
the other side to cook.
Enjoy.
Smokers
- Crazy4Hunting
Here's
how I smoke a chicken, or
other types of fowl.
First I cut-up an onion,
and some garlic into quarters.
Then I take an orange and
cut a wedge or two from
it. Next I take a couple
sprigs of thyme. I set all
that aside.
Now I take a shallot,and
4 garlic cloves, and a sprig
of rosemary, and I finely
chop it all. I add that
to a bowl with a whole stick
of butter thats been softened,
and mix well.
Wash
the bird, and pat dry.
Smother the entire thing
inside and out with the
butter/herb/shallot mixture.
Stuff the insides with
the onions/garlic/orange/thyme
leave enough room to slide
the chicken onto a stand
or beer can if desired.
Wrap heaps of bacon around
the entire thing. Slide
the chicken on a beer
can with the top cut off
(watch your fingers),
or one of those chicken
stands specifically for
BBQs.
Fill
the water pan in your
smoker with beer, I usually
put the rest of the orange,
and some herbs in there
as well for aroma.
Fill
the charcoal pan to the
brim with well lit charcoal.
Making sure its distributed
evenly across the pan.
Now add a couple of your
smoke chunks that have
been soaked for about
an hour in water. I use
pecan, or apple for fowl.
Thats my own personal
preference. Smoke time
at 225 - 275 (ideal range)
is about 6 hours. You'll
need to add charcoal about
once every 2 hours to
keep it at an optimal
and even temperature range.
Occasionally,
open it up and drizzle
a good virgin olive oil
over the chicken, and
check the liquid level
in your water pan. Add
more liquids if its starting
to get dry so it doesn't
burn.
Keep
adding smoke, charcoal,
and water until 6 or more
hours have passed. Safe
internal temp for the
chicken should be 170
-180. Take her out, and
enjoy.
.S. Migratory Fowl (ducks,
geese, doodles) are very
fatty, and should be rendered
in a brine solution for
12 - 24 hours before cooking.
If are in a hurry, render
lesser fowl (read - non-migratory)
overnight, and cook on
a higher heat for a shorter
amount of time. Rendering
in brine will help
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