Bloody Brain

Bloody Brain

1⁄2 oz Peach Schnapps    
1⁄2 oz Baileys Irish Cream  
1 tsp Grenadine  
Method: Prepare in glass
Glass: Shooter

Recipe:

Pour half a shot of Peach Schnapps.
Then half a shot of Irish Cream.
Finally, slowly drop a little grenadine into the glass over the back of a warm spoon.
The finished shot will be a gruesome floating bloody brain.


Volume: 1.2 oz
Alcohol units: 0.6 standard drinks
Alcohol by volume (ABV): 17% 

*** Please drink responsibly and don't play 'I never' with a teenager with a tea totaling father!

Baked Rattlesnake

BAKED RATTLESNAKE     

   

1 rattlesnake

1 recipe thin cream sauce

1/4 lb. fresh mushrooms, sliced

2 limes, sliced thin

1 tsp. basil

1 tsp. white pepper

1 tsp. rosemary

Skin the snake; dress and wash in cold water. Cut into 3-inch sections and place in a large baking dish. Cover with cream sauce and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly.

Bake in 300 degree oven for 1 hour or until done. One large can of sliced mushrooms may be substituted for fresh mushrooms.

Barbecued Baby Back Ribs

Baby Back Ribs

INGREDIENTS:
2 lbs. pork baby back ribs
for the rub
1/3 cup light brown sugar
1 tbsp. each (paprika, chili powder, cayenne powder, garlic powder, onion powder, salt, freshly ground pepper)
for the BBQ sauce
1/2 cup brown sugar
1 tsp. dry mustard
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup onion, minced
2 cloves garlic, minced
1 tbsp. salt
1 tbsp. freshly ground pepper
DIRECTIONS:
Combine the sugar and spices for the rub in a large bowl. Remove ribs from packaging and pat dry with paper towels. Cut ribs into two sections, if desired. With your hands, pat spices all over ribs, coating generously and evenly. Add to the bowl. Cover and refrigerate for at least 4 hours, up to 2 days.

When ready to cook, preheat oven to 275 degrees F.

Line a large baking sheet with aluminum foil. Section off a piece of foil large enough for each half of the ribs, and cover ribs tightly. Precook for 2 to 2 ½ hours, until the meat easily pulls away from the bone.

Meanwhile, combine all BBQ sauce ingredients in a medium saucepan set to medium-high heat. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside.

Remove ribs from oven and discard aluminum foil; place on a platter. Heat grill to high heat. Once hot, place ribs on grill, brush with barbecue sauce, and cook 5 minutes; turn over, brush again, cook 5 more minutes. Transfer ribs to a cutting board and cut up to serve. Place on a serving plate and brush with barbecue sauce.

Enjoy!



*TIPS*

• Select baby back ribs that are 2 pounds or less for the most tender, juicy meat.

• Plan on 1-pound servings for two people, or half-pound servings for four people.

• If serving before a meal, cut up ahead of time, arrange on a large plate and serve with barbecue sauce and lots of napkins!

Spaghetti Tuesdays!!

Spaghetti Tuesdays 

Ingredients

• 3 lb. lean ground beef

• 2 3 lb. jars Prego Traditional Sauce

• 2 cans diced tomatoes

• 1 can tomato sauce

• Garlic

• Oregano

• Basil

• 3-4 bay leaves

• Salt

• Black pepper

• Approx. 1 C. red wine, to taste

• Onion, bell peppers, mushrooms (if desired)

Directions

Place ground beef in large pot or pan (I cook it directly in the pot that I'm going to use for the sauce). Lightly season with salt, pepper, and garlic. Add onions, if desired. Brown beef until no pink remains. Drain and return to pot. Pour Prego sauce, diced tomatoes, and tomato sauce over meat. Cook over medium heat. Stir until well mixed. Add red wine and seasonings to taste; don't over-season - it blocks out the robust tomato flavor. Add bell peppers and/or mushrooms, if desired. Continue cooking over medium heat until thoroughly hot, stirring frequently.

Reduce heat to medium/low and let sauce simmer for 1-3 hours (the longer it cooks, the lower the heat should be, but not so low that it does nothing but keep warm). Stir as necessary. Cook pasta according to package directions(I usually remove the sauce from heat at about the same time, to allow the sauce to cool fractionally before serving).

Fill plate/bowl with pasta and sauce.

Bacon Wrapped Squirrel

Bacon Wrapped Squirrel

~ squirrel legs, front or rear, amount depends upon how hungry you are ~ beer ~ garlic powder ~ pepper ~ salt ~ minced onion ~ hickory smoked bacon

Soak the legs in beer for 2 – 3 hours. Remove and drain. Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite dry rub for grilled squirrel you can use that instead). Wrap each leg with bacon. Secure with toothpicks if necessary. Place on hot grill (charcoal grill recommended for a nice smoky flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.

Owl Pie

1 Good sized cooked hoot owl, boned and chopped
1 Stalk celery, diced1 Onion, chopped1 tb Oil10 oz Package frozen broccoli, cooked and drained1 c Sour cream10 1/2 oz Can cream of hoot owl soupSalt and pepper to tasteWarm tortillas1 1/2 c Hoot owl broth1 c Grated rat cheese
Mix the chopped owl, celery, onion, oil, cooked broccoli, sour cream, hoot owl soup, salt, and pepper together. Then you let them sit while you and the boys play "Never beat your Mother with a Great Big Stick." Be sure you don't play more than 6 choruses. Roll all of this stuff into the warm tortillas and place them in a baking dish. Then pour the hoot owl broth over them. You cook all of this stuff in a 325F oven for 20 minutes, or 3 choruses of "Dirty Me, Dirty Me, Oh How I Hate Myself." Make sure the onions are done. Then the last 5 minutes of cooking, place the grated rat cheese on top. Dish out the warm tortillas and hot sauce. Now then, if the moon is in the "getgone" and the wind blows in snuffs, there ain't goin' to be no hoot owls. In that case, you get Ernest T. Bass to steal you a good sized chicken and ya put that in instead. If you do that, while the chicken is cookin' you get the boys and play 6 choruses of "Don't Dance on the Table Charlene You Stepped in My Collard Greens." Serves 6.

Pudding!

1/4 cup (30 grams) cornstarch

1/2 cup (100 grams) sugar

1/8 teaspoon salt

3 cups (710 ml) whole milk

6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)

1 teaspoon (5 ml) pure vanilla extract

Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla.

If you’re concerned about lumps: Run mixture through a fine-mesh strainer.

Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours.

If you dislike pudding skin: Put plastic on top of the pudding and smooth it gently against the surface before refrigerating.

Do ahead: Pudding is good for 3 days in the fridge but nobody I know would allow it to last that long.

Crazy Cheese

Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jars and refrigerate. Keeps up to 3 months sealed.

One month after opening. Keep refrigerated.
---Recipe 2 Cheese Whiz2 lb. sharp cheese, grated, real cheese only1/2 teas. dry mustard12 oz. can evaporated milk1/2 teas. salt1/4 teas. pepper1/4 cup butter or margarine
Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months.

Rabbit Stew

Rabbit stew recipe includes rabbit, onions, celery, carrots, potatoes, mushrooms, and red wine.

Ingredients:

• 1 rabbit, about 3 pounds, cut up
• 1/2 cup all-purpose flour
• 3 tablespoons butter
• 1 cup chopped celery
• 2 medium onions, thinly sliced
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• dash pepper
• 1 bay leaf
• 4 cups water
• 4 cups dry red wine
• 2 cups diced carrots
• 4 medium potatoes, peeled and diced
• 4 ounces sliced mushrooms, sauteed
• 1/4 cup all-purpose flour
• 1/3 cup water

Preparation:

Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.