Frog'S Stew - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 c. pond water
3 medium cattails, coarsely chopped
2 tsp. instant fly bouillon
1 1/2 tsp. salt
1/4 tsp. dried water skeeters
1 medium onion, chopped
1 bay leaf
1/4 tsp. dry elodea leaves
1 can whole water lily roots (16 oz.)
1/8 tsp. poppy pollen
1/4 c. salmon eggs (optional, makes salty)

Preparation

Cook and stir cattails in oil over medium heat until golden. Stir in 1 cup water, bouillon, salt, water skeeters, bay leaf and elodea.
Stir in remaining ingredients.
Simmer, covered, until lily roots are just tender and flavors are blended (15 minutes or so).
Serves 8 to 10 for 4 to 5 days.