09-07-2004, 04:17 AM
by Daymere
[size 1]4 squirrels, cooked and boned,reserving broth 2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=221"][#000000]frying chickens[/#000000][/url], cooked and boned,reserving broth 3 large [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=148"][#000000]onions[/#000000][/url], chopped 2 small [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=106"][#000000]potatoes[/#000000][/url], cubed 4-5 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=213"][#000000]carrots[/#000000][/url], sliced 1 (16 ounces) can cream-style corn 1 (16 ounces) can [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=151"][#000000]tomatoes[/#000000][/url] 1 (6 ounces) can tomato paste 2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=575"][#000000]beef bouillon cubes[/#000000][/url] 4 hot peppers 7-8 drops [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=176"][#000000]Worcestershire sauce[/#000000][/url] 1 tablespoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=375"][#000000]brown sugar[/#000000][/url] 1 (8 ounces) can [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=510"][#000000]water chestnuts[/#000000][/url], chopped [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=359"][#000000]salt[/#000000][/url], to taste [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=337"][#000000]pepper[/#000000][/url], to taste 5 1/2 cups squirrel [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=154"][#000000]broth[/#000000][/url] or [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=154"][#000000]chicken broth[/#000000][/url] 1. Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick. 2. If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick. 3. Good served over Chinese noodles with one cup of shredded cheese on top
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From this site. [/size][url "http://www.bigfishtackle.com/searches.html"][#000000][size 1]Click Here[/size][/#000000][/url][size 1] [/size]
[size 1]4 squirrels, cooked and boned,reserving broth 2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=221"][#000000]frying chickens[/#000000][/url], cooked and boned,reserving broth 3 large [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=148"][#000000]onions[/#000000][/url], chopped 2 small [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=106"][#000000]potatoes[/#000000][/url], cubed 4-5 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=213"][#000000]carrots[/#000000][/url], sliced 1 (16 ounces) can cream-style corn 1 (16 ounces) can [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=151"][#000000]tomatoes[/#000000][/url] 1 (6 ounces) can tomato paste 2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=575"][#000000]beef bouillon cubes[/#000000][/url] 4 hot peppers 7-8 drops [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=176"][#000000]Worcestershire sauce[/#000000][/url] 1 tablespoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=375"][#000000]brown sugar[/#000000][/url] 1 (8 ounces) can [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=510"][#000000]water chestnuts[/#000000][/url], chopped [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=359"][#000000]salt[/#000000][/url], to taste [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=337"][#000000]pepper[/#000000][/url], to taste 5 1/2 cups squirrel [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=154"][#000000]broth[/#000000][/url] or [url "http://www.recipezaar.com/library/getentry.zsp?recipe=81129&id=154"][#000000]chicken broth[/#000000][/url] 1. Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick. 2. If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick. 3. Good served over Chinese noodles with one cup of shredded cheese on top
.............DAYMERE TENNESSE MODERATOR Search
From this site. [/size][url "http://www.bigfishtackle.com/searches.html"][#000000][size 1]Click Here[/size][/#000000][/url][size 1] [/size]