Joan’s Duck Dressing

Dixie Albritton by Joan BrownFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 black iron skillet cornbread2 stalks celery, chopped1 large onion, chopped1 tsp seasoned salt1 tsp black pepper4 chicken bouillon cubes1 large mallard ducks2 chicken breasts1/2 cup oleo, melted3 eggs, beaten1 bunch egg onions, chopped In a large 6 quart pot, put duck and cover … Continue reading Joan’s Duck Dressing

Squirrel Mulligan

Nina Henson, LHS 2 cup cooking oil4 squirrels2 cup chopped onion1 bell pepper, diced4 lb potatoes, diced1 can tomatoes1 can tomato sauce1 can lima beans1 cup riceBlack pepper1 Tbsp Louisiana Hot Sauce® Cook squirrel and debone. Mix in a large pot and cook. Add meat and simmer.