Squirrel Pie:
1 8-inch pie shell, unbaked
2 squirrels, skinned, cleaned, cut in pieces
3 tbs. butter
1 onion, chopped
2 Tbs. fresh parsley, chopped
Flour
Dash of Tabasco sauce
Place meat pieces in a kettle or larger saucepan and just cover with water. Add a teaspoon of salt and 1/8 tablespoon pepper. Cover kettle and cook over low heat until meat is tender. Drain off liquid and set aside. Remove meat from bones. Discard bones. In a large skillet melt butter and lightly fry onions. Stir in parsley. Measure the liquid drained from kettle. For each cup of the reserved liquid add 1 1/2 tablespoon of flour to skillet mixture. Add a tablespoon at a time and mix well. Add the reserved liquid slowly, stirring constantly. Bring to a boil. Add Tabasco sauce. Drop meat pieces into boiling mixture. Pour entire mixture into pie shell and bake at 425 degree for 15 minutes.
* (Dedicated to the squirrely squirrel...my evil twin, Leta! This one's for you!
Above: Our pet Squirrel, Scooter)
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Squirrel Stew With Dumplings:
1 Squirrel
1 quart water
3- 4 slices bacon
3 potatos, chopped
Chopped tomatoes
Beef broth to taste
1 cup kernel corn
1 large onion, chopped
Salt and pepper
Place water in kettle, along with cut up squirrel. Cut up bacon and add. Let simmer
until meat is tender, then all remainder of ingredients. Salt and pepper well. Let stew
until potatos are tender.
What you will need for dumplings:
1 egg
1 cup milk
2 teaspoons baking powder
1 teaspoon salt
Mix together ingredients with just enough flour to make the dough drop readily from spoon. Drop into your stew, cover until done-- they will be round fluffy balls.
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Apple Pork Chops:
6 pork chops
3 tart apples
2 cups hot water
1/4 teaspoon salt
1/4 teaspoon finely chopped sage
3 Tbs molasses
1/2 tps salt
3 Tbs flour
Peel, core and slice apples. Place chops in skillet, sprinkle 1/4 teaspoon salt and sage over them. Brown in skillet, remove -- and save drippings. Put chops in deep dish, lay apples on top -- add molasses to top. Make sauce by adding flour to drippings in skillet -- cook until brown. Add water, going at it slowly, then add 1/2 teaspoons salt -- cook until it boils. Pour over chops. Cover and bake in oven for one hour.
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