Mountain Misery

And now for our next All In The Family Recipe, going for the next big prize, it's pure Country...

To prepare this next recipe, sent in from Corrie "Trap Line" McCoy...a lonesome country girl trapped in the suburbs of LA, you will need to eat nothing but flour and lard fried cakes for two weeks to work up a stroong appetite, you must bring the water to the stove in a bucket, and you must remove all socks and shoes from your feet, roll up your pants, throw some dust on the floor and dance a little jig, a short shuffle to the left (elbows out), a short shuffle to the right (elbows in), a heel-toe, a forward slide, and give a little yip, a yo-hoo or a yee-haw'all-be!. You are now ready to prepare this next dish. So c'mon! what'r yer waiting for!? Scoot! That varmit ain't gitten no younger!


Dearest Lady Hubert,
It was during the depression that these dishes came to land on the table of my family. I can't say that they return during the holidays, but they remain in our cookbooks just in case. My great grandmother kept the family fat and happy serving baked squirrel and sage stuffed raccoon. I will include the recipe for the squirrel because I am sure that its not as common as stuffed raccoon. The recipe is as follows:

THIS AIN'T YOUR DADDY'S POLECAT

4 squirrels
1 can bouillon
1/4 cup worchestshire sauce
2 tbls. chopped parsley
2 tbls. onion juice
1 clove garlic
1 small bay leaf
salt and pepper

Dredge squirrels with flour, brown in roasting pan. Add remaining ingredients. Bake at 350' for 45 mins. Reduce heat; bake slowly until tender. Serves 4 to 6.

A Simple recipe for a simple time.