| 41 | 42 | 43 | 44 | 45 |
| 1 | 21 | 42 | 62 | 83 |
|
NATIVE AMERICAN GAME HENS
4
2
2
1
2
2
2
8
1
1
1
4
4
Cornish game hens, split in 1/2
onions, quartered
bay leaves
2 peppercorns
small carrots, sliced
stalks celery, sliced
tsp salt
tbs margarine
tsp thyme
/2 tsp rosemary
/2 cups chopped mushrooms
tbs flour
tbs black walnut meats, finely chopped
Place hens in a large pot and barely cover with
water. Add bay leaf, onion, carrot, celery, salt, and
peppercorns. Bring to rolling boil, turn down heat
and simmer for about 30 minutes. Remove birds
from broth and reserve broth. Using a large skillet,
sauté the birds in 4 tbs of margarine until golden.
Place birds into Dutch oven, sprinkle with thyme and
rosemary and bake slow for 30 minutes. Bring broth
to rolling boil and cook down to 4 cups. Sauté
mushrooms in large skillet with remaining margarine.
Add broth and flour. Stir well. Add chopped
1
walnuts. Serve with birds over cooked brown rice.
SPICY HOT CHICKEN MARINADE
4
2
1
1
2
2
1
1
1
green onions
jalapenos
/3 cups lemon juice
/4 cups honey
tbs olive oil
tbs thyme
/2 tsp salt
/4 tsp allspice
/4 tsp nutmeg
At home, place all ingredients in blender and blend
until smooth. At camp. put chicken (best for
boneless chicken breasts) in double gallon zip-lock,
add marinade and let set 2-6 hours. Grill chicken
and baste with marinade.
The Geezer Cookbook
-- 43 --
Dwayne Pritchett
Page
Quick Jump
|