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Discussion Starter #1
Closed the old thread due to length.

Here are the lists all combined into one. I hope this makes it easier for all you testers to see what still needs testing.I'm also working on updating each list, so please bear with me. All recipes tested will be in BOLD print.

PIG Recipe list
10 ED
Jellied Pig's Feet

9th ED:
PIGSKIN RULCHIS pg 826
COOKING A SUCKLING PIG pg 831
SPIT-BBQ PIG pg 831
SCRAPPLE pg 833
SCRAPPLE WITHOUT A PIGS HEAD pg 834;rated 4
HEADCHEESE pg 834
HEADCHEESE SAUSAGE pg 834
SYLTA HEADCHEESE pg 834
CHITLINS pg 834
MAKING LARD pg 834;rated 5
CRACKLINGS pg 834; rated 4
MICROWAVE RENDERING pg 835
CRACKLING CORN BREAD pg 835
DEEP-FAT FRYING pg 836; rated 4
FRITTER BATTER pg 837; rated 4

BAKING POWDER FRITTER BATTER pg 837
VEGETABLE FRITTERS pg 837
APPLE FRITTERS pg 837; rated 5
BANANA FRITTERS pg 837; rated 5+
MEAT FRITTERS pg 837
CORN FRITTERS pg 837
PIE CRUST pg 837; rated 5 and 4
PICKLED PIGS' FEET pg 837

9th edition Bee recipe list

Freezing with Honey pg. 782
Honey Fruit Jam pg. 782
Uncooked Berry Honey Jam pg.782, rated 5
Lemon Honey Jelly pg. 782
Honey syrup for canning pg. 782
Honey Fruit Jelly pg. 782
Beehives pg. 782, rated 5+
Honey Applesauce cookies pg. 783,Rated 4
Honey Fudge Brownies pg. 783; Rated 5+
Carmel corn pg. 783, Rated 5
Stretch Honey pg. 783,Rated 5
Honey syrup pg. 783, Rated 5
Honey lemonade pg. 783; Rated 5
Honey Cream Sauce pg. 783, rated 4
Orange Sauce pg. 783; rated 5+
Honey Tea pg. 783; Rated 5 & 5( tested twice)
Honey Dressing for Fruit Salad pg. 783; Rated 5+
Cracker Jacks made with honey pg. 783; rated 5

Broiled Honey Topping pg. 783,Rated 5


9th Edition Rabbit Recipes

Oven-fried rabbit pg 796, rated 4
Buttermilk rabbit pg. 796, rated 5

Sour cream rabbit pg.796
Doris’s rabbit stew pg.796, rated 4
Fried rabbit pg.796;rated 4
Rabbit and biscuits pg.796, rated 5
Roast rabbit pg.796;rated 3
Barbecued sauce rabbit pg.796;rated 5+ and 4.5
Potted rabbit (or chicken) pg.796 ;rated 5, second rating4
Basic sweet and soursauce, rated 3 Rabbit and dumplings pg. 796; rated 5 (tested twice rated 5 both times)
Bunny sausage pg. 796; rated 4

Canned or frozen bunny sausage pg. 797
Rabbit sandwich spread pg. 797; rated 5

9th edition Sheep recipe list

Mutton burgers or Mutton sausage pg. 811, rated 5
Pressure cooking tough old Mutton pg. 811
Lamb/ Mutton Seasoning pg. 811; rated 5
Apache Tripe pg. 812
Fried Blood and onions pg. 812
Traditional English Sheep’s head pg.812
Sheep Tongues pg. 812
Lamb Casserole pg. 812; rated 4
Scotch Broth (A Mutton Soup) pg. 812
Leg of Lamb Roast pg. 812
Lamb chops/ steak pg. 812; rated 5
Lamb Fricassee or Stew pg. 812
 

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Could I sign up for this chapter also? Thanks!
Heather
 

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Thanks for asking, Heather. Fearless Leader Kelle in MT will be delighted to have another volunteer for BRSP. I'm printing...
Carla
 

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Discussion Starter #4
Yes :!: :!:
By all means Heather ;) , I could use some help getting this chapter's recipes all tested. :D The list above is all finished now, so you can see what recipes NEED testing still. Look forward to your postings.
Blessings,
Kelle
 

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Mutton burgers or Mutton sausage pg. 811 - 5

There's not much of a recipe here, and it's not clear if you
include ground lamb as well as ground mutton... we eat a lot
of our lamb as lambburgers and this year we butched an ewe
who was over a year, they are both fairly lean. We just make
up patties and either cook in a frying pan or on the grill, and
they are great - though I think they are too dry on the grill.

Lamb chops/ steak pg. 812 - 5

We do this marinade on our lamb and mutton steaks and chops,
sometimes marinade for hours if I remember in time, and cook
on the charcoal grill and it's delicious (we don't use vermouth)

Lisa A
 

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I have been reading in both the ninth and tenth editions and they talk about raising pigs on floored pens and on pasture. As a child I watched my grandfather raise two pigs(hogs) on a floored pen and when we killed them their feet were raw from being on the floor and he often wondered how much bigger they would have been if they had not had the bad feet. Also we raised some on the pasture and had trouble with little ones getting out so you have to be careful what type of fence you have espicle(sp) if you or neighbors have dogs that may get into your livestock. Elizabeth1
 

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Carla, you requested lamb recipes a while back. Here's my
one lamb recipe, it's from my mother who cooked it more than
20 years ago, but it probably was originally from a cookbook or
magazine.

Turkish Lamb Pilaf
2 lamb shanks
2 cups water
1 tsp salt
2 Tblsp butter
1 ½ cup chopped onions
1 cup rice
½ tomato, peeled seeded and chopped
½ tsp pepper
¼ tsp sage
1/8 tsp allspice

Cook lamb in water with salt until tender. Strain. Cut meat into bits.
Refrigerate broth overnight, skim fat.
Measure two cups of broth, add water if necessary.
Cook onions in butter until soft. Add rice and brown. Add other
ingredients except meat, and cook until rice is done. Add meat, cover,
let sit for 15 minutes.
 

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I found several packages of lamb livers and hearts that came back from the
butcher this summer. First, I'm not sure if they are still good since they've been
in the freezer since July. Then, I don't know what to do with them, and the
book does not include any recipes for either. I don't think DH would eat plain
fried liver, it would have to be more subtle...

I found a recipe for a sort of meatball made from liver, and it's possible that
we would eat pate (though I've only seen recipes for chicken or pork pate).
But I don't have lard, and my pate recipes mostly include that.

Also - we used the lamb chops/steaks recipe and broiled it in our electric
oven (broiler setting with the heat on the top) , 8 minutes per side was
perfect - another 5.

Lisa
 

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We love leg of lamb. DH cooks it in the oven and also cooks the shanks on the BBQ. Put the leg of lamb on a rack in a Pyrex glass dish. Salt and pepper and put sprigs of rosemary on top. Depending on the weight cook about 30 minutes to the pound at about 350 degrees. Shanks are cooked outside on the BBQ with salt, pepper and hickory salt purchased from Smart & Final. Cook until a nice brown to them. You can eat lamb on the rare side and we like them best that way.
 

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This was good, warming for a cold rainy night. I don't really measure
so the amounts are estimates.

Boil and mash a couple of large potatoes. Boil and mash a squash.
(we actually used leftovers from thanksgiving)
Add a little olive oil to a pot, and brown 1 lb. ground lamb, pouring off
fat. Chop an onion, and a couple of cloves of garlic, add to meat and
saute until somewhat soft. Add a little water or broth to make a gravy.
Mix a couple of spoonfuls of flour in water and add, stirring, to thicken.
Add salt and pepper and spices - I used sage, rosemary would be even
better. Pour into casserole. Spread an even layer of mashed squash on
top (this is not traditional but good and nutritious!). Spread an even
layer of mashed potatoes on top of that.
Bake at 375° for 40 minutes, until the potatoes are slightly browned.

I added some leftover stuffing just over the lamb layer, and Jay really
liked the walnuts; we'll probably add walnuts next time.
 

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Freezing Fruit with Honey: P-782 This works well. The lighter the honey the better.

Honey syrup for Canning: P-782, This is especially good for canning peaches. YUM! I don't add anything to stop discoloring. Use a light syrup.

Honey Fruit Jelly: P-782, The best honey jelly I've made is sassafrass. YUM!

Honey Fruit Jam: P-782, I haven't used this with gooseberries, I don't ahve any gooseberries. I did make strawberry jam with honey once, and didn't care for it. It was too heavy tasting. But this looks like it would work well with the gooseberries and black berries too.

God Bless, Cindy
 

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Back several ages ago, I promised Carla an 'authentic' Pennsylvania scrapple recipe. This isn't it, but hopefully my daughter-in-law's grandfather will soon part with his and I will pass it on... The authentic PA Dutch scrapple uses either plain cornmeal, or a mixture of cornmeal and wheat or buckwheat flour.

This is a scaled down version that I make at home. I've made it with broth made from a pig's head, assorted meaty pork bones and even from a roast turkey carcass.

2-1/2 qts. broth
1 qt. (approx.) cooked pork or turkey meat, ground or finely chopped
4 t. salt
2 t. black pepper
1 T. ground sage
1 t. marjoram
2 T. minced onion (for turkey)
3 cups cornmeal

Simmer ingredients, except cornmeal, together in heavy bottomed pot until onion is tender. Bring to a boil. If you are using pork, I like to leave a thin layer, 1/8" or so, of fat on the broth to help it fry better. Moisten cornmeal with just enough cold water to make it feel like wet sand. Add moistened cornmeal to the boiling broth. Turn heat down and stir continuously for 'a long time'. Be careful, the mixture will be like boiling lava, and it can splatter and burn the unsuspecting. You want the mixture to start to pull away from the sides of the pan. Pour into ungreased loaf pans and let cool overnight. To serve, cut into slices and fry in oil until crisp. You can either slice this thick or thin If sliced thin, the whole thing will be crisp. If thick, there will be a crisp outside crust with a creamy moist inside.

Diane W (beaglady)
 

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Discussion Starter #20
Thank you Cindy and Diane for your test results and recipes. I've been neglectful of the forum,sorry, but intend on getting my act back in order. I'll add your results to the lists, thanks again and keep testing.

I'm going to add my test results for CornFritters pg. 837 I used corn and zucchini, I used salt, pepper and 1/2tsp.basil for seasoning. I fried them in Lard I rendered this past weekend. Rated 4+ I would add more seasonings, I was conservative. Cracklin Cornbread pg. 835 I used a Buttermilk powder mix and the batter was pretty thin, so I added 1/2c. more flour. My family was skeptical, but ranted about what a good flavor this bread had. Rating 5
Blessings,
Kelle in MT.
 
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