| 47 | 48 | 49 | 50 | 51 |
| 1 | 13 | 26 | 38 | 51 |
|
In a small bowl, combine salt, onion powder, black pepper, sage, white
pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning
ingredients well. Sprinkle the seasoning on chicken and rub in. Seal chicken
in a plastic bag and refrigerate overnight, if possible. Remove chicken from
refrigerator at least 1 hour before cooking. Place flour in a pie pan and
set aside In a wide shallow bowl, beat eggs and milk and set aside. In a
large deep skillet, heat oil to 375 degrees. Just before frying, dredge
chicken in flour, shake off excess. Immediately place chicken in egg mixture
and back into flour once again. Place in hot oil in a single layer and fry
until crisp before turning. Turn only once.
Squirrel Jambalaya
=
1
=================
Medium Squirrel
Salt and cayenne pepper
2
3
1
3
1
4
1
1
2
Large Onions - chopped
Celery stalks - chopped
Garlic clove - chopped
Tablespoon Oil
/4 Green pepper - chopped
Tablespoon Parsley - chopped
Cup Uncooked rice - washed
-1/2 Cup Water
Teaspoon Salt
Louisiana Hot Sauce - to Taste
Cut squirrel into serving pieces and season well. Saute in oil until brown;
remove from skillet. Saute onions, celery, garlic, green pepper and parsley
in oil until wilted. Put squirrel back into skillet; cover. Cook slowly
about 30 minutes or until squirrel is tender. Add rice and water. Stir
thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until
rice is cooked.
Frog Legs Piquant
=
2
=====================================
Tablespoon Vegetable Oil
1
3
1
1
1
3
6
1
4
1
1
/4 Cup All-Purpose Flour
Tablespoon Butter
Large Diced Onion
Celery Stalk, Diced
/2 Diced Green Pepper
Cloves Garlic, Minced
Ounce Tomato Paste
6 Ounce Whole Tomatoes, Drained, Chopped, Liquid Reserved
Cup Chicken Broth
Teaspoon Tabasco Pepper Sauce
Teaspoon Worcestershire Sauce
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