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Date Posted: 10:18:55 10/16/01 Tue
Author: No name
Subject: RECIPES FROM DWIGHT

DWIGHT YOAKAM’S MOTHER'S recipe for Stewed Squirrel with Gravy and all the trimmings

Squirrels:
Clean squirrels and cut into pieces. Add to salted water in stew pot and cook slowly for 60 minutes (until tender). Remove squirrels from stock and reserve stock for gravy.


Gravy:
Mix 3 T flour with enough water to make a paste. Set aside.
Add 2 C milk to squirrel stock over medium heat. Gradually add flour paste and thicken to desired consistency.
Serve over squirrel with mashed potatoes.


Apples:
-Medium Macintosh or Winesap apples
-1 t Virgin Olive Oil
-Honey

Peel apples and cut into quarters, removing core.
Heat oil in iron skillet.
Add apples and cover, cooking over medium low heat for 5 minutes (turn apple pieces twice). Pour Honey over apples and gently turn until coated. Continue cooking over medium heat 10 minutes, turning approx. every three minutes.


Kentucky Green Beans:
-String Beans
-Virgin Olive Oil
-Salt

Rinse stringed and broken beans and place in heavy pot with lid. Cover with water, add oil and salt. Bring to boil, then turn down heat, simmering one hour. (During cooking, check to make sure water covers beans, adding water as necessary.) After one hour, taste bean broth and add salt to taste. Simmer another 30 minutes, stirring occasionally. 30 minutes, stirring occasionally.


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The following recipes were created by Master Chef Francois' Moyet.


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Biscuits Monte Cristo

Makes 4 servings

4 Bakersfield Biscuits (Sliced in half)
2 eggs
1 oz. Milk
8 slices of ham
8 slices of Provolone Cheese
2 oz. Orange Marmalade
1 T. Butter

Time: 10 Minutes

Preparation:
Pre-heat oven to 400 degrees.
Mix the eggs and the milk together. Warm up in a pan with butter. Dip the biscuit halves into the mix and pan fry it on both sides (like French Toast). Place a slice of ham and a slice of cheese on each and bake for 5 minutes. Close the biscuits as a sandwich and serve with Marmalade.


Deep-Fried Biscuits with Beef-Barley Soup

Makes 4 servings

4 Bakersfield Biscuits
1 quart of frying oil
1 3/4 can of Campbell's barley soup
4 sprigs of parsley

Time 10 min

Preparation:
With a spoon remove inside of biscuit.
Boil oil in a pot (or fryer if you have one)
Gently place biscuit in oil for five minutes
Remove biscuit from oil and place on paper towel to absorb oil
Warm soup in pot
Place biscuit atop plate and pour soup in fried biscuit.
Top with parsley.


Biscuit Burgers with Cheese and Bacon "Country Style"

Makes 4 servings

4 Bakersfield Biscuits
4 five ounce beef patties
1 tomato
1 cup shredded Iceberg lettuce
2 tsp. mayonnaise
4 slices of cheddar cheese
8 slices of smoked bacon

Prep time 10 min.

Open biscuit; place on grill to keep warm
Cook burger and bacon.
Place mayo, lettuce, tomato, beef bacon and cheese on the top like a traditional hamburger.



Fococcia Biscuits

Makes 4 servings

4 Bakersfield Biscuits
1 jumbo yellow onion
1 red pepper
1 green pepper
1 portabella mushroom
1 Roma tomato
1 clove garlic
1 cup shredded Mozzarella
1 oz. extra virgin olive oil

Prep time 10 min

Prep: clean, peel and slice all vegetables as thin as possible.
Cut biscuit in half, brush with olive oil
Top with shredded vegetable and mozzarella
Bake in oven at 400 degrees for 7 minutes.

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