What’s Cookin’?

Will’s Streamside Trout
Build a small fire on the bank of the Greenbrier River.
Catch a trout “first.”
Clean the trout and put it in a piece of clean foil you have in your fishing bag.
Squeeze a lemon on it – both side.
Dot with butter.
Wrap in foil and place in the coals of the fire.
Put some coals over it.
Cook for about 17 – 20 minutes depending on the size of the trout.
I’ll bet this is the way Mr. Curtis Curry did his dinner before he came home.
He probably had a can of pork and beans to go with his fireside meal.
 

Venison Hash
Saute an onion in a skillet.
Add leftover deer meat – cooked and cubed.
Add 1 or 2 potatoes, cubed
Use leftover drippings for juice.
Cook until potatoes are done.
Take off heat.
Add some cubed bread for filler.
 
Texas Hash
2 large onions
½ cup uncooked rice
2 green peppers, chopped fine
3 Tbsp. margarine
1 pound ground beef
2 cups canned tomatoes
Dash pepper
1 tsp. chili powder
1 tsp. salt
 Cook onion and green pepper in margarine until onions are transparent.
Add meat and saute until mixture falls apart.
Add tomatoes, rice and seasonings.
Put in a large casserole dis.
Cover and bake at 375 degrees about 45 minutes.
 
Humble Stew
1 pound ground beef
2 onions, sliced thin
1 cup cabbage, shredded
1 cup celery, diced
16 oz. kidney beans
1 cup home canned tomatoes
1 tsp salt
Dash pepper
1 tsp chili powder
2 cups water
 Brown meat.
Toss in onion, cabbage and celery.
Cook until vegetables are done.
Add water.
Simmer 15 minutes
Add remaining ingredients and cook for 25 minutes.