4 squirrels 16 oz italian dressing 8 small potatoes; sliced 4 carrots; sliced 2 medium onions; sliced 4 tbsp. barbeque sauce 1/4 cup Salt black pepper 1 pinch celery seed 1 pinch paprika 1 pinch sage 2 tbsp. bacon bits Soak squirrels overnight in refrigerator in large bowl of fresh…
2 small squirrels; cut up 1 onion; finely chopped 1/2 tsp. leaf thyme 4 oz mushrooms; sliced & drained 1 cup beef bouillon 1 cup sour cream 2 tbsp. lemon juice 3 tbsp. flour parsley; minced Marinate squirrl overnight in refrigerator in salted water. Before cooking, remove squirrel pieces; drain…
4 squirrels 6 medium potatoes 1 tbsp. parsley flakes Dough 2 cups flour 2/3 cup shortening 3/4 tsp. Salt 5 tbsp. water 1 egg Cook squirrels in large pan, using enough water to cover. Salt to taste (about 1 tsp). Cook 2 to 3 hours or until tender. Remove squirrels…
squirrel pork (equalling amount of squirrel); chopped 1/4 cup Shortening 1/2 cup onions; chopped 2 cups tomatoes; quartered 2 cups lima beans 1 cup hot water cayenne; to taste 3 cups corn 2 spoons worcestershire sauce bread crumbs; toasted Skin the squirrel, cut the head off and remove the internal…
4 1/2 cups chicken broth 2 medium potatoes; cubed 1/2 cup chopped onion 1 1/2 cups broccoli florets 1 cup cauliflower florets 1/4 tsp. ground nutmeg 1/2 cup fully cooked flat squirrel; chopped about 3 ounces In a large saucepan combine chicken broth, potatoes, and onion. Bring to boiling; reduce…