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.
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.
Melt the suet (available from your butcher) over
Put lard, peanut butter and suet in double boiler and melt. Pour over dry ingredients and mix.
While still hot, pour in containers (cottage cheese cartons or tuna cans; plastic is best). You can also pour this into pine cones to hang up.
Serves about 731 birds.
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!
mall saucepan, then turn the birds breast side up on the
Preheat oven to 350 degrees.
Prepare rice according to package directions.
Place flour in a large resealable plastic bag.
Add birds and shake to coat.
In a large skillet, cook birds in oil until browned, remove.
Add milk and pepper to skillet, cook and stir until heated through.
Place the rice in a greased 9-inch square dish.
Top with birds and milk mixture.
Bake for 40-45 minutes or until a meat thermometer reads 180 degrees and meat is tender.
Yield:
2 servings.
small package of mixed wild mushrooms that include porcinis). To
o fat, as do most wild birds. Because of this lack of
This is not for human consumption, but for the birds.
They enjoy it during the winter months.
Put in can and steam for 3 hours.
Three recipes make 3 Spry cans and 1 coffee can.
ut before pureeing. * The original recipes suggested leaving it half-pureed
Ducks are preferably hung, undrawn for 5 to 7 days and then dry plucked.
Some people prefer not to age the birds.
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
Cool.
Pastry: Put flour, suet and seasoning in a bowl
Birds:.
Mix all the ingredients (
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.
nife, cut the frozen raw suet into chunks.
Place about
Grind suet and raisins together.
Sift flour, salt, soda, nutmeg and cinnamon together.
Mix molasses, sugar and milk together.
Work some flour mixture into the suet and raisins.
Then combine all ingredients.
Steam in greased cans for 3 hours. (Pudding will double while cooking.)
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.