ire rack.
Makes 4 Elephant Ears.
If you prefer use glaze recipe above).
n the form of an elephant ear.
Heat vegetable oil
Dissolve yeast in lukewarm water.
Add salt, sugar, water, shortening and egg.
Mix well.
Stir in flour, 1/2 cup at a time until smooth. Break off pieces the size of an egg.
Roll out 1/4 inch thick on floured surface.
Deep-fry in shortening.
When brown and crisp, remove and dust with sugar and cinnamon.
Recipe makes 20.
Cut up elephant into bite sized pieces, discarding feet. (This takes approximately 2 1/2 months, so allow plenty of time.) Cook in gravy over kerosene fire at 685\u00b0 until done.
This recipe will serve 600.
If more are expected, add the rabbit.
Do this as a last resort, as most people do not like to find a hare in their stew.
Roll biscuits extra thin.
Deep fry in hot oil.
Coat biscuits with cinnamon and sugar mixture.
Cut elephant into small bite-size pieces.
Add enough brown gravy to cover.
Cook over kerosene fre, about 4 weeks at 465\u00b0. This will serve 3,800 people.
If more are expected, 2 rabbits may be added, but do this only in an emergency, as most people do not like hare in their stew.
This recipe has not been kitchen tested due to the scarcity of elephants.
Mix sugar and cinnamon together and set aside. If a shaker is available it works great for this.
Heat oil in a large skillet to about 1 inch and about 375 degrees Fahrenheit.
If drop of water sizzles when dropped into the oil it is hot enough.
Open biscuits and flatten carefully as large as you can get them without breaking. It is sometimes easier to stretch them in your hands like pizza dough rather than rolling out on the counter.
Place 1 at a time in hot oil; watch carefully and turn when the bottom starts to brown lightly.
...
Scald milk.
Add sugar, shortening and salt.
Cool to lukewarm.
Sprinkle yeast onto warm water in a large bowl.
Add milk mixture and 2 cups flour; beat until smooth.
Add enough flour to make a stiff dough; knead until smooth.
Cover; let rise until double.
Divide dough into 6 to 8 balls.
Roll each out in the form of an elephant's ear.
Cut elephant into bite-size pieces and place in pot over open fire or 480\u00b0.
Add salt and pepper to taste.
Recipe is for 3,800 people.
If you expect more than 3,800 people, add 2 rabbits, but most people don't like hare in their stew.
Cut elephant into bite-size pieces.
(This should take about 2 months.)
Flour pieces; add salt and pepper to taste and enough water to make brown gravy.
Cook over a large fire (465\u00b0) for 4 weeks.
This recipe serves approximately 3,812 people.
If more are expected, add the rabbits, however, only if necessary, because most people don't like to find hares in their stew.
Dissolve yeast in warm water.
Add salt, 1/2 cup sugar, shortening and beaten egg, mixing together.
Stir in flour gradually until smooth.
Mixture does not have to rise.
Break into pieces the size of an egg and roll out in 1/4 inch thick rounds.
Deep fry.
Dust with sugar and cinnamon.
Makes 20 ears.
Cut elephant into bite size pieces.
Add enough brown gravy to cover.
Cook over heat for about 4 weeks at 465\u00b0.
This will serve 3800 people.
If more are expected, add the rabbits, but do this only if necessary; some people do not like hair in their stew.
et cool.
Makes 4 ears.
Onion odor will cling to many containers, especially plastic, but is easy to remove.
Dump your ears of corn into a large
This recipe is great for an all church covered dish dinner!
This is a very old recipe of unknown origin, but no cookbook should be without it.
Cook the corn ears, in their husks, either on
br>You can quadruple this recipe and make as many as