Chop rabbit into 12 pieces, discard the
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
hours.
Season the rabbit to taste. Heat the butter
edium-high heat. Coat the rabbit pieces in flour and shake
Mix flour, 1 teaspoon salt and pepper together.
Coat meat with flour mixture.
Melt shortening in large skillet; brown meat thoroughly.
Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients; simmer 30 minutes longer, or until vegetables are tender.
If desired, thicken stew. In a covered jar, shake 1 cup cold water with 2 to 4 tablespoons flour until blended.
Stir into stew.
Heat to boiling; stirring constantly, boil 1 minute.
Serves 6.
Mix flour, salt and pepper.
Coat meat with mixture.
Brown in shortening thoroughly.
Add water, potatoes, carrots, onions and celery.
Simmer 1 1/2 to 2 hours and add all the rest of ingredients.
If desired, thicken stew by shaking in covered jar 1/2 cup cold water and 2 tablespoons flour until blended.
Stir into stew.
Boil for 1 minute.
Roll beef in flour and brown. Add water and spices. Cover and simmer about 2 hours. I usually add leftover flour to stew. Add remaining ingredients- cook till tender, about 30 minutes.
Cut stew meat into 1 to 2-inch squares.
Roll in flour, 1 teaspoon salt and pepper.
Brown meat on all sides.
Cover with 1 quart of water.
Bring to boil, then simmer for 2 hours (add water as needed).
Add remaining ingredients.
Cook about 30 minutes. Add macaroni or noodles, if desired.
Cook until tender.
Serve with crackers or corn bread.
Gets better each time it is reheated.
ender. Do not allow the stew to dry out. Add a
coat meat with flour then brown in the oil in a skillet on stove top.
takes about 2 minutes on med heat.
lightly salt and pepper while browning.
In a stew pot place meat and cover with water.
Add onion, rosemary, celery seed, and boullion cubes.
Simmer on medium heat for 2 1/2 hours or until meat real tender.
May have to add more water occasionally.
After meat is tender, add potatoes and carrots and cook till vegetables are tender.
Heat butter in a saucepan and brown rabbit. Add bay leaves and season. Add wine, stock and mushrooms along with soaking water, cover and simmer for 45 hour. Add carrots and cook for 5 mins then add peas and cook for 10 mins. Remove rabbit, discard bones and chop meats. Return meat to stew. Mix flour and cream until smooth then add to stew. Add lemon juice and season to taste. Serve garnished with lemon zest.
hole wheat flour, then add old fashioned oats.
Add nuts, dates
1.\tSoak the rabbit in salted water for 24
arge roasting pan, sear the rabbit on all sides and remove
ed wine vinegar. Add the rabbit pieces and pickle the mixture
In Dutch oven, combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper and bay leaf. Cover and cook on low heat about 20 minutes. Add carrots and potatoes until tender. Remove bay leaf. Blend flour with 1/2 cup water. Stir slowly into hot liquid. Cook and stir until thickened. Makes 6 servings.
old water.
Stir in stew.
Bring to a boil