Recipes from Back Forty Acres

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We're gathering all the recipes we have and will be posting more soon.

*** Chicken ***

*** Turkey ***

*** Lamb ***

*** Goat ***

Curried Goat

1lb Chevon - use stewing meat, or cut into squares                   1 T flour
Salt                                                                                         1 T curry powder
3 oz butter                                                                               1 pint of stewed tomatoes
2 T minced onion                                                                     1 1/2 cup water
2 T finely cut celery                                                                  2 T diced apple

Add salt to meat. Melt butter slowly in pan. Add meat and brown.
Add onion, apples and celery. Sauté.
Sprinkle mixture with flour and curry powder. Cook until flour colors.
Add tomatoes and water. Cover saucepan and let cook slowly until done (meat tender).
Serve with steamed rice.

*** Rabbit ***

Honey Baked Rabbit (Larry & Stephanie Doll)

Tired of the typical brown-in-frying-pan-then-slow-roast-with-onions version of rabbit that Larry does every time, Stephanie created a glaze out of Larry's own honey crop and there is a new favorite rabbit recipe in this Doll household!

1 whole rabbit, cut up	2 T mustard
1/3 cup butter	1 tsp salt
1/3 cup honey	1 tsp pepper
	1 tsp curry powder

Arrange meat in a shallow baking dish. Melt butter in microwave and then mix with all other ingredients. Baste rabbit frequently with mixture while cooking. Bake at 350 degrees for hour to an hour and 15 minutes.

*** Pork ***

Bean Soup (Larry Doll)

My mom Therese Doll used to make the bean soup that was sold at the American Legion Winter Carnival held annually at Cavanaugh Lake. This recipe was adapted from her original recipe that started out with a whole smoked picnic ham. Her batch made around 10 gallons of soup!

1 lb Navy Beans	1 cup chopped potatoes
8 cups water (use from soaking beans, add if necessary)	1/2 tsp black pepper
3 lb smoked picnic ham	2 cups tomato juice
1 cup chopped onion	1 tsp basil (dried or fresh)
1 tsp minced garlic	1 tsp sale
1 cup chopped celery	2 bay leaf
1 cup chopped carrots

Wash and sort beans. Measure water and soak beans overnight. After soaking, out water into pot. Add enough to make 8 cups. Set beans aside. Add the ham, on bone if there is one and cook until tender. Remove ham from bone and discard bone and fat. Chop ham and add back into the broth. Add beans. Do not add salt or tomato juice until the beans are tender as this toughens them. Add all other ingredients and continue to simmer. When beans are tender, you can tell this because they plump up some and you can take one between your thumb and index finger and easily mush it, add the salt and tomato juice. Continue simmering for at least another hour. Longer if you have the time.

*** Duck ***

*** Geese ***

*** Eggs ***

*** Stewing Hens ***

Chicken & Dumplings (Larry Doll)

1 stewing hen	1 cup potatoes, diced
1 medium onion, roughly chopped	1 cup celery, chopped
2 qts water	1 cup carrots, diced
2 tsp salt	6 T flour
1/8 tsp pepper

Cut chicken into pieces and put in a crockpot. Add onion, water, salt & pepper. Cook for about 8 hours until the meat falls off the bones.

Remove chicken & bones from the crockpot with a slotted spoon. Take meat off the bones, discarding the skin, bones and grizzly parts. Chop meat. Put stock from the crockpot and meat into a dutch oven. Bring mixture to a boil.

Dissolve flour in about 1/2 cup warm water. Wisk flour mixture into the stew, making a gravy. Add potatoes, celery & carrots. Simmer until vegetables are tender.

Dumplings

I cheat a little here, but for a good cause. Buy a box of Jiffy All Purpose Baking Mix. Make their dumpling recipe. Why do I use Jiffy? Because it is product made locally at Chelsea Milling Company. (Trivia: Grandpa Albert Doll worked there in the 1940s-1960s as a millwright and rumor has it that some of his machinery is still in use today.)

Spoon the dough mixture on top of the stew. Cover and cook for 15 minutes. To brown the dumplings, place under the broiler for a few minutes before serving.

Rendering Chicken Fat

I have a friend Elsie S that makes the most wonderful breads! I once managed to wiggle one of her secrets from her. It's all about the chicken fat! Here's what she has to say:

"I always save the chunks of fat that are so often on the opening of a roast chicken, or on the thigh area of the chicken. Wash them, dry on paper toweling and render them out in the microwave. I use a pyrex dish covered with toweling--they will spatter if there is moisture on them--and usually it will take about 3 minutes at a medium high heat. If you have a large amount, it would take longer. You will have the loveliest, clear yellow liquid fat, with a bit of tissue left, (discard). Use the fat for your bread. I am sure the fat would be equally good in other baked foods, but I've never had enough to try anything except for bread. Whenever I buy chicken, I always hope the butcher has left the fat on! I render it out, and refrigerate it till I need it. So that's my secret!"