1/4 lb Butter 3 oz Cream cheese
1/2 c Flour 2 c Cottage Cheese
1/2 dz Eggs 1 tsp Baking Powder
1 c Milk 1 tsp Salt
1 lb Monterey Jack Cheese 1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs,
milk, 3 cheeses , baking powder, salt and sugar together. Stirr
into rue until well blended. Pour into dutch oven and bake 350
for 45 min.
Chili Rellano Casserole
2 lg cans whole green chillies 1 lb chedder cheese
1 lb Montrey Jack Cheese 1 can (13 oz) evaporated milk
3 tbs flour 4 eggs, seperated
salt & Pepper
Place 1/2 of chillies in bottom of greased casserole dish, cover
with all of chedder cheese. Top with rest of chillies. Cover with
all of jack cheese. Beat egg whites until stiff. Beat yolks with
flour, milk, salt and pepper in large bowl. Fold egg whites into
yolk mixture. Pour over casserole. Bake in 325 dutch oven for 45
minutes or until knife inserted in center comes out clean.
By Rosie Highers, Ft Walton Beach, Fl
2 squirrels, cleaned, cut 2 c bouillon
into 6 pieces each leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes 2 c fresh lima beans
2 tbs flour 2 lg ripe tomatoes, peeled
1 tsp salt 1 c fresh corn kernels
1/4 tsp pepper 1 tsp worcestershire sauce
2 lg onions, thinly sliced 1-2 tbs flour
Fry salt pork until very crisp, then remove pieces from the pan.
Dredge squirrel in seasoned flour and saut in hor fat until brown
on all sides. When nearly brown, add onions and cook until soft.
Place meat in dutch oven, together with broth and celery tops.
Cover and bake at 350 for 1 hour. Remove celery tops, add lima
beans, tomatoes, corn and worcestershire sauce. Cover and bake
until vegetables are tender-about 30 min. Skim off excess fat and
thicken gravy with flour and 1/2 c cold water. Serve hot topped
with crisp pork cracklings.
Corn Meal Mush
1 qt boiling water 1 c cornmeal
Bring water to boil with salt. Slowly stir in cornmeal. Cook 20
min stirring often.
1 recipe cornmeal mush flour
1 tbs oil
Mold mush and refrigerate overnight. Slice into 1/2" slices.
Flour lightly and pan fry in small ammount of oil until brown,
about 15 min a side.
2 lb dried beef 1 c rasins
1/2 c yellow rasins Beef suet
Using ablender, mince meat to a fine pulp. Stir in rasins. Chop
just enough to break up rasins. Turn into bowl and mix well. Pour
melted suet over top, using only enough to hold beef and rasins
together. Allow to cool slightly. Turn onto a jelly roll pan and
allow to cool completely. Cut into strips and then into bars
about 1" wide and 4" long. Store in ziplock baggs. These bars can
be stored for several months.