Chinese Duck Cooking – A Few Recipes

China has more ducks than any other country in the world. For this reason the Chinese have found interesting ways of converting the fowl into many palatable dishes. The duck used is the kind that dwells in marshes. The Muscovy duck is not a native of China and is called foreign duck.

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Recipes From Down Under: Kangaroo Cuts

Looking to spice up your dinner?

Let’s hop along and cook some roo.

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Beef Jerky

BEEF JERKY

Preparation.

Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/8 to 1/4 inch thick, 1 to 2 inches wide, and 4 to 12 inches long. Cut with grain of meat; remove the fat. Lay out in a single layer on a smooth clean surface […]

Modern Slow Cookers, A Critical Design Flaw

Modern slow cookers come in all sizes and colors with various bells and whistles, including timers and shut off mechanisms. They also come with a serious design flaw, that being the lack of a proper domed lid.

The first photo below depict a popular model Crock-Pot® sold far and wide […]

Italian Tart Recipe

Click here to view more great Italian recipes.

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Country Cabbage and Pea Soup

Add the following ingredients to a four or six quart crock pot, salt & pepper to taste keeping in mind that salt pork is just that, cover with water and cook on high till it boils, then cut back to low for four or five hours. A slow cooker works well, I […]

How to Season a New Clay Cooking Pot

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Hunter’s Fruit and Nut Bread – Apples, Cranberry, Dates, Figs, Apricots, Walnuts, Pecans, and Such

This is a recipe I created from scratch by trial and error.

(Note: This recipe contains no eggs, refined white flour or white sugar.)

2 Cups Whole Wheat Flour – As unprocessed as you can find it 3 Cups of Raw Oatmeal 1 Cup of Brown […]

Cocktails and Canapés

From The How and When, An Authoritative reference reference guide to the origin, use and classification of the world’s choicest vintages and spirits by Hyman Gale and Gerald F. Marco. The Marco name is of a Chicago family that were involved in all aspects of the liquor business and ran Marco’s Bar […]

Philly Dips – Some Philadelphia Cream Cheese Classics from the 1950s

Philly Clam Dip 1 garlic clove, cut in half 1 8-oz. pkg. Philadelphia Brand Cream Cheese 3 tablespoons clam broth 1 7-to 7 1/2-oz. can minced clams, drained

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A Crock of Squirrel

A CROCK OF SQUIRREL

4 young squirrels – quartered Salt & Pepper 1 large bunch of fresh coriander 2 large cloves of garlic 2 tbsp. salted sweet cream cow butter ¼ cup of brandy 1 tbsp. turbinado sugar 6 fresh apricots 4 strips of bacon 1 large package of Monterrey […]

A Couple of Classic Tennessee Squirrel Recipes

FRIED SQUIRREL & BISCUIT GRAVY

3-4 Young Squirrels, dressed and cleaned 1 tsp. Morton Salt or to taste 1 tsp. McCormick Black Pepper or to taste 1 Cup Martha White All Purpose Flour 1 Cup Hog Lard – Preferably fresh from hog killing, or barbecue table

Cut up three to […]

Muscadine Jelly

Muscadine Jelly 6 cups muscadine grape juice 6 cups sugar 1 box Kraft Sure Gel or Ball Fruit Jell

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The Perfect Salad Dressing

The following recipes are from a small booklet entitled 500 Delicious Salads that was published for the Culinary Arts Institute in 1940 by Consolidated Book Publishers, Inc. 153 N. Michigan Ave., Chicago, Ill.

If you have been looking for a way to lighten up your salads and be free of […]

Chinese 9 Course Dinner

The following recipes form the most popular items in a nine-course dinner program:

BIRD’S NEST SOUP

Soak one pound bird’s nest in cold water overnight. Drain the cold water and cook in boiling water. Drain again. Do this twice. Clean the bird’s nest. Be sure to […]

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