dge to make the ''claws''. Place the bear claws at least two inches
FOR THE DOUGH: Scald milk. Stir
n thirds. A separate recipe for each type of Danish is
reased baking sheets and bake for 10 to 12 minutes or
Arrange on tray.
Separate \"claws\" slightly.
Brush tops with
Rinse the crab claws with cold water and pat
rown or blue food dye (for eyes).
Blue food dye
op of pastries.
Bake for 15-18 min or until
ectangle. Cover and chill for 1 hour.
For filling, in a
oregano, salt and pepper. Place bear meat in the bowl a
Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Put butter, minced garlic, dill weed and Cajun seasoning in pot. Cook for 5 to 10 minutes. Add melted butter. Pour over cooked crab claws and steam in pot for 15 to 20 minutes.
Mix all dry ingredients together in a bowl. Divide into 2 zip lock freezer bags (about 1 cup each).
On the trail, for each serving bring 1 1/2 cups water to a boil and add the bag of cereal mix.
Stir and let cool slightly before serving.
Cut bear steak into thin strips about finger width.
In a cast iron skillet brown bear meat in oil, using high heat.
Add onions.
Saute until tender.
Blend soup, sherry, liquid from mushrooms, and minced garlic.
Pour over steak meat.
Add mushrooms.
Reduce heat; cover and simmer approx 1 hour or until steak is tender.
Serve over a nice plate of hot rice with a few splashes of soy sauce.
Whisk together all ingredients in a small bowl except for crab.
Arrange claws on a broiling pan and brush both sides of each claw with butter mixture.
Broil 5 to 6 inches from heat for 3 to 4 minutes, or just until crab is hot.
Remove from oven and brush lightly with remaining butter mix.
hocolate pieces. Let mixture stand for 1 to 2 minutes. Gently
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions,
thyme,
basil,
rosemary and celery and pour over the bear meat in a bowl.
Marinate in refrigerator for 24 hours.
Serves any number of teddy bear lovers!
Dig a pit 2 1/2 feet wide by 2 feet deep.
Line the pit with 8 to 10 layers of green maple leaves.
Place bear meat chunks on leaves; add cut up pumpkin.
Cover with several layers of leaves. Cover with stones. Build a fire and burn until coals are covered with embers.
Cover with dirt and cook for 4 to 5 hours.