Mix the oatmeal, milk and yogurt together, then stir in the banana.
Add more milk or formula if your baby like a runnier consistency.
Mash the banana very well with a fork, or in a food processor or blender.
Add the breast milk or formula and the yogurt and mix until well combined, and it is a good consistency.
If the blend seems a little too thick you can add more formula, breast milk or yogurt.
Store this in a sealed plastic or glass container in the fridge.
nd set aside.
Prepare baby rice cereal according to package
cook rice
steam veggies.
combine rice, veggies, and formula in food processor and puree.
Melt butter. Add butter and flour to puree.
If baking, pre-heat oven to 350. Roll tablespoon size balls and press with a fork a la peanut putter cookies. Bake for 20 minutes, or until bottoms are golden brown. Makes 24 baked \"cookies\".
If rolling balls, roll balls slightly larger than a pea (or what your child can handle). The batch will make A LOT of balls, but they can be put in the fridge for four days, or frozen for a month.
Combine oatmeal and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally until liquid is mostly absorbed.
Remove from heat and cover; let stand for 5 minutes.
Mash banana, and add remaining milk or formula, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.
Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
Put squirrel in iron pot with onion, garlic, bell pepper, Season-All, salt and oil.
Bring to a boil; reduce heat and simmer about 2 hours or until tender.
Remove everything from iron pot and put in big pot.
Bring to a rolling boil; add mushroom soup and let dissolve into boiling water.
Keep it at a rolling boil; then take biscuits out of can and pinch small piece off and drop into pot. When all of the biscuits are added, stir a little, reduce heat, turn off when the swelling in the biscuits go down, approximately 15 minutes.
acon is cooking, season the squirrel with salt and pepper, and
o crumble these if your baby needs.
(Note: If your
Mix flour, salt
and
pepper
in
bowl.
Coat
squirrel pieces with seasoned flour.
In large frypan over medium heat, fry bacon until
grease
begins to collect.
Add squirrel meat and fry until well
browned
on\tall
sides.
Add
onion
and chicken broth. Cover
and cook over medium heat for 1/2 hour. Reduce heat to low and
continue cooking for 2 to 2 1/2 hours or until meat
is tender.
If desired, prepare gravy from pan drippings just before serving.
Serves 4.
Cut squirrel into serving pieces and season well.
Saute in oil until brown; remove from skillet.
Saute onions, celery, garlic, green peppers and parsley in oil until wilted.
Put squirrel in until tender.
Add rice and water.
Stir thoroughly. Add salt, cook slowly about 30 minutes or until rice is cooked.
Roll the squirrel pieces in flour, salt, and pepper.
Brown in butter.
Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
Add the tomatoes and continue to simmer another hour.
Preheat oven to 375\u00b0.
Heat squirrel, milk, sour cream and soup to boiling.
Spoon into a rectangular 13 x 9 x 2-inch baking dish.
Beat remaining ingredients, except cheese, with a wire whisk or hand beater until almost smooth.
Pour evenly over hot squirrel mixture.
Sprinkle with cheese.
Bake, uncovered, until top is set and soup mixture bubbles around edge, 20 to 25 minutes. Makes 6 servings.
Clean squirrel.
Place the squirrel in a container with small onion, salt and pepper and boil until meat comes off the bone. Serve.
Cook squirrel until tender.
Add rest of ingredients; cook until potatoes are done, then add chili powder and sugar.
(Rabbit may be used instead of squirrel.)
Cut squirrel in pieces.
Boil until tender.
Debone.
Saute Chef's Blend in oil.
Add chicken drumettes and cook until tender, adding water to prevent burning.
In large pot mix squirrel, chicken mixture, Kitchen Bouquet and soy sauce and put on low heat. Rinse rice.
Add to meat and put water 1 inch over top.
Cover tightly and bring to a boil.
Lower heat and cook 30 minutes.
Stir and serve.
Put squirrel in pot of hot water.
Boil about 1 1/2 hours or until fork goes through easily.
Mix flour and grease in a bowl. Put it on a surface that is floured.
Roll around until it is not sticky.
Pinch off into small balls.
Put them in the pot. Sprinkle salt and pepper into squirrel and dumplings.
Stir often. Cook until dumplings are done.
Boil squirrel in 4 quarts of water with whole cloves and garlic until falling off bone.
Remove from liquid and bone squirrel.
Strain cloves from liquid.
Cut squirrel up and parboil in baking soda.
When it foams, take off heat and drain.
Rinse good.
Put back in pot with diced onion, salt and pepper to taste.
Cook until done.
Bone it.
Save broth.
Cook diced potatoes, carrots, celery and onion in broth. Add deboned squirrel and boil well.
Have biscuit crust ready. Add a few celery seed to crust.
Pour stew into a 9 x 13-inch pan and top with crust immediately.
Bake at 450\u00b0 for 15 minutes or until brown.
Wash the baby spinach leaves, then steam in