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
Lisa WilksFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3/4 lb bulk pork sausage1 Tbsp bell pepper flakes1 cup Uncle Ben's wild rice2 tsp chicken flavor base1 1/2 cup hot water1 cup cream of mushroom soup1 (20 oz) can mushrooms1 Tbsp instant minced onion1/2 tsp marjoram leaves1/2 tsp thyme1 cup American cheese, grated Crumble sausage and … Continue reading Sausage and Wild Rice Casserole
Robbie Charles, SHS 2 lb ground deer meat1/4 lb sausage1/2 cups crackers meal (about 10 crackers)1 tsp salt1/2 tsp pepper1 medium onion, finely chopped1 medium pepper, finely chopped2 eggs1/2 cup catsup Mix all ingredients well. Place in a loaf pan. Bake at 350° for 1 1/2 hours. Glaze with a mixture of 1/2 cup catsup, … Continue reading Meat Loaf – From Deer Hamburger
Carolyn Doster, Spearsville HS 1 lb deer meat (1/4 inch thick)Salt and pepper1 egg1/3 cup grated Parmesan cheese1/3 cup dried bread crumbs1/4 cup olive oil2 Tbsp butter1 onion, finely chopped6 oz tomato paste2 cup hot water1 tsp salt1/2 lb Mozzarella cheese, gratedSlices of Mozzarella cheese Cut steak into 6 or 8 pieces, salt and pepper … Continue reading Suzanne’s Venison Parmesan
Leola G. Jones, BHS 2 wild ducks, disjointedWater to cover3 stalks celery1 large onion8 Tbsp butter Put duck in stew pot with a little water, barely enough to cover. Cook uncovered for 30 minutes or until almost all water is cooked out (evaporated). Add celery and butter and continue cooking with cover off until juices … Continue reading Wild Duck Stew with Butter and Cream
Emma McCrary, FMS 4 (1 lb) hensSaltPepper1/4 cup melted butter1/4 cup canned condensed consommé1/4 cup corn syrup Season hens with salt and pepper. If desired, stuff each hen with your favorite stuffing. Place in roasting pan. Brush with melted butter. Roast uncovered at 400° until brown. During the last 15 minutes of baking time, baste … Continue reading Roast Rock Cornish Game Hens
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.
Amy’s Louisiana Kitchen from Union Parish https://youtu.be/hnHA8QR-V4E
Amy’s Louisiana Kitchen from Union Parish https://youtu.be/FUNZVSrzUmk Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
Judy Gray, B.H.S. 2 large ducks1/2 bottle Lea & Perrins sauce2 Tbsp soy sauceLemon pepperBlack pepperPotatoes (1/4 lb to a person)1 onion1 bell pepper Marinate the ducks for at least three hours in 1/2 bottle of Lea & Perrins sauce and the soy sauce. Season heavily with both types of pepper. Don't add salt; the … Continue reading Campfire Ducks