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  •  Utterly disappointing (14+ / 0-)

    because many folks here have just given up posting recipes and pootie pictures since it would be a waste of energy.

    " My faith in the Constitution is whole; it is complete; it is total." Barbara Jordan, 1974

    by gchaucer2 on Thu Oct 25, 2012 at 05:20:00 AM PDT

    [ Parent ]

    •  I already HR'd and was mean but I am going (3+ / 0-)
      Recommended by:
      Hohenzollern, blueyedace2, avsp

      to post a recipe just for you!

      "Southern nights have you ever felt a southern night?" Allen Toussaint ~~Remember the Gulf of Mexico~~

      by rubyr on Thu Oct 25, 2012 at 06:19:47 AM PDT

      [ Parent ]

    •  This poster will be eating: (7+ / 0-)

      Crow and Mushroom Stew

      3 crows
      1 Tbsp lard/shortening
      1 pint stock or gravy
      2 Tbsp cream
      1/2 cup mushrooms
      salt and pepper
      cayenne pepper

      Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
      Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
      Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
      Arrange the mushrooms around the crows on a hot platter.

      Potted Crow:

      6 crows
      3 bacon slices
      stuffing of your choice
      1 diced carrot
      1 diced onion
      chopped parsley
      hot water or stock
      1/4 cup shortening
      1/4 cup flour
      buttered toast

      Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
      Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
      Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

      Serve each crow on a thin slice of moistened toast, and pour gravy over all.

      Crow Pie:

      1 crow
      stuffing of your choice
      salt and pepper
      2 Pie crust mixes
      2-3 hard-boiled eggs

      Stuff the crow. Loosen joints with a knife but do not cut through.
      Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
      Prepare pie crusts as directed. (Do not bake)
      Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
      Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
      Bake at 450 degrees for 1/2 hour.

      "Southern nights have you ever felt a southern night?" Allen Toussaint ~~Remember the Gulf of Mexico~~

      by rubyr on Thu Oct 25, 2012 at 06:24:20 AM PDT

      [ Parent ]

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