Melt the lard and peanut butter
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Melt the suet (available from your butcher) over
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.
Prepare all items.
Heat 12-inch skillet to 400\u00b0.
Best if cooked at table with electric skillet.
Melt suet and grease pan evenly.
Add beef slowly until cooked and push aside in pan.
Add soy, sugar and stock.
Allow to heat.
Add other ingredients and cook.
Add liquid as needed.
Melt suet.
Add meat a little at a time; cook until done. Chop garlic and onions; add to meat and cook until done.
Add tomato puree, cook about 30 minutes.
Season with chili powder, paprika, red pepper and salt.
Cook for 1 hour.
ell combined and there are no large pieces of cookie remaining
nife, cut the frozen raw suet into chunks.
Place about
Melt suet in a saucepan over medium-
Melt suet or heat the oil in
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!
arley.
Grate the beef suet into the mixture and stir
Cool.
Pastry: Put flour, suet and seasoning in a bowl
ime to make sure that no sugar is sticking to the
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.
ith rolling pin.
Now melt suet or fat in a large
Rub meat with flour, salt and pepper.
Melt suet in a heavy kettle or Dutch oven.
Add meat; sear.
Add water, cover tightly and cook slowly about 4 hours or until tender.
More water may be used, if necessary.
Makes 8 servings.