Melt the suet (available from your butcher) over
Melt the lard and peanut butter, and mix in the dry ingredients and bird seed. Often we mix in bacon fat, bread crumbs, Red River cereal, or whatever we have on hand. Work well together. Make into 4 x 4 x 2 inch blocks and freeze. Place in suet feeder in a tree and watch the birds come to feast!
Combine lard and peanut butter in a large saucepan.
Cook over low heat until melted.
Stir in remaining ingredients.
If needed, add enough water to make the product the consistency of oatmeal.
Pour into a bread pan and cool.
When cool, run a knife around the edges and pop suet out of pan.
Slice into portions that will fit your hanging suet feeder.
Store remaining slices in the freezer until ready to use.
nife, cut the frozen raw suet into chunks.
Place about
This recipe is \"for the birds!\"
Also makes a great gift for bird lovers and the kids can do this one.
Add peanut butter, bird seed and cornmeal to melted beef suet. Mix well. Roll pine cones with the mixture. Attach florist wire to the tops of the pine cones, about 1/2-inch down, for hanging outdoors.
Wire may be covered with yarn or ribbon.
Melt beef suet and peanut butter in heavy saucepan.
Stir until blended. Remove from heat and cool to room temperature or until pudding starts to thicken.
Add sunflower seeds or bird seeds, mix thoroughly.
Spoon into tinfoil pans.
Refrigerate until solid, then nail or otherwise affix to outside table, balcony ledge, tree, etc.
in winter and watch birds feast.
*Suet can be purchased from butcher.
Stir dry ingredients and then add melted suet and mix well. Pack into styrofoam cups through which a knotted cord has been drawn like a candlewick.
Set in refrigerator until firm.
Peel off upper half of cup and hang in tree or bush.
Melt lard and peanut butter, in microwave oven about 3 minutes, stirring each minute; then add in all other ingredients and mix together.
Scrape into flat pan (9-13), cool in refrigerator until hard.
Cut to desired size and wrap in plastic wrap or foil.
Refrigerate until ready to use.
Place in small mesh bag (old produce bags work) and hang where birds can reach.
Watch that other critters cannot get to it.
Mix all ingredients toghter and form into balls with a looped string for hanging in the middle of each suet ball.
As a christmas decoration ad a red ribbon wired to the top of the ball.
Mix together and pack into pine cones.
Roll in bird seed. Prepare to hang by tying a netted bag around them.
Melt lard and peanut butter over low heat.
Stir in remaining ingredients.
Pour into freezable containers (cool whip tubs work well) and store in the freezer until ready to use.
Use equal parts of ground suet, corn meal and sugar.
Add 1/2 part water and cook 20 minutes.
Add several tablespoons peanut butter.
Pour into greased pan.
Cool.
Cut into squares and put in mesh bags (like orange bags).
Hang in tree.
Birds prefer this over most other foods.
br>We hang these in suet feeders or onion sacks.birds
Cool.
Pastry: Put flour, suet and seasoning in a bowl
Take 5 pounds of neck of beef and put to boil in enough water to cover the meat.
Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender.
Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.
Work lard in flour with pastry blender.
Then add suet and work in thoroughly.
Add water to make a soft dough just a little more moist than ordinary pastry dough.
Divide dough in 4 parts.
he ingredients with finely chopped suet. Add oatmeal and onions, browned
Mix the flour, suet, parsley and chives in a bowl.
Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
Heat the remaining stock in a large pan until boiling.
Shape the dumpling dough into rounds about two bites big.
Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
Remove from stock and serve.