Subj : Pensions To : Ruth Haffly From : Dave Drum Date : Sun Dec 17 2023 07:10:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Title: Country-Style Groundhog DD> Categories: Game DD> RH> Yield: 6 Servings RH> Kill one and 7 come to its funeral according to John Burroughs. Don't RH> see many around here but used to see a lot where I grew up. Hmmmm, come RH> to think about it, haven't seen so many up there recently. DD> They were thick on our farm. They and the raccoons could do major DD> damage to a field of corn. Granddad used to use leg traps to catch the DD> unwary. One of our daily things was to check the trap line and he's DD> dipatch the catch with his pistol then reset the snare. One day we DD> started around the corner of the corn crib and he stopped short. Tald DD> me, "Run back to the house and bring me the rifle." Seems there was DD> a skunk in the trap. RH> And don't do anything to startle the skunk! We had them around our RH> area as well and every so often our dogs would provoke them just RH> enough to get sprayed. Their other nemisis was porcupines--dogs RH> would come home with a muzzle full of quills. I've never seen a porky-pine in the wild. And I learned, early-on, that giving the "skunked" pooch a bath in tomato juice helps McMuttly to smell more like a dog than a chemicals plant. DD> Title: French Fried Skunk DD> Categories: Game, Dairy, Chilies DD> Yield: 5 Servings RH> I'll pass on this one, thank you. (G) Actualyy once you get past the mental images it's pretty good eating. I had a friend who kept a skunk as a pet. Everyone thought Pepe had been de-scented as there was never a hint of "skunk" around John or the skunk. Unless someone tried to bully John. Then Pepe would spin around and spray the bully in defense of his boss. People soon learned to "play nice" in their presence. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cullen Skink Categories: Dairy, Seafood, Vegetables, pOTATOES Yield: 4 servings 2 1/2 c Milk 1/4 c Parsley sprigs; leaves and - stems separated, more - leaves for garnish 1 Bay leaf 1 lb Smoked haddock fillet; - preferably not dyed 2 oz (4 tb) unsalted butter 1 md Onion; fine chopped 8 oz Store-bought or home-made - mashed potato (1-1 1/2 c) Salt &d black pepper Crusty bread; to serve, opt Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan. Finely chop the parsley leaves. Set aside. Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes. Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk. Remove the haddock from the milk with a slotted spatula. Set aside. Strain the liquid through a fine mesh strainer. Discard the herbs. In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion. Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly. Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup. Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate. Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own. Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired. By: Julia Hartbeck Makes: 5 to 6 cups RECIPE FROM: https://www.thespruceeats.com Uncle Dirty Dave's Archives MMMMM .... Curry: take all the spices in your cupboard and mix them together. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .