Moose Sukiyaki

Note: No Judi this is not using our Rover and Daisy:-)

1 1/2 lb Moose sirloin steak, cut in thin slices about 2 inches long,1/2 inch wide.
2 tb Salad oil
1/4 c Sugar
3/4 c Soy sauce
1/4 c Mushroom stock
2 Medium onions, sliced thin
1 Green pepper, cut in thin slices
1 c Sliced celery, cut in 1 1/2 inch strips
1 8 oz can mushrooms, sliced
1 Can bamboo shoots, sliced thin
1 bn Green onions with tops, cut in 1 inch lengths

Heat 2 tablespoons salad oil in a heavy fry pan. Add the meat and brown lightly. Mix 1/4 cup sugar, soy sauce and mushroom stock and add half of this to the meat. Push the meat to one side of the pan and saute the sliced onions, green pepper and celery, cooking for just a few minutes. Stir the meat back into the onions, green pepper and celery. Add the remainder of the soy sauce liquid, bamboo shoots and mushrooms. Cook about 5 minutes. Add the green onions and tops, cook one more minute. Stir well and serve immediately. Be careful not to overcook the vegetables as they should be crispy. Serve with fluffy rice.
Serves 6

From Northern Cookbook edited by Eleanor A. Ellis, Information Canada 1973.

Wild Possum Kabob

Thank You Bill Kofran for sending us this recipe!

Ingredients:

1 Still breathing, corn fed Possum or can be freshly killed
3 Ripe but firm tomatoes
1 Large Onion
1/2 pound mushrooms
2 Large Green Peppers
! Pkg. meat marinade
1/2 cup soy sauce
12 Skewers( sticks are OK in Arkansas)

Prep:

The possum should be alive so that you can scare it, giving it the wild taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil Possum for 3 minutes to loosen fur .then skin and gut it. Delimb (chop the little knobby legs off) the possum and cut the meat into 1/2 " square chunks. Marinate over night in mixture of Marinade and soy sauce. Kentucky residents who have no fridge can use a ice chest and use anti freeze instead of soy sauce. Thread the meat and veggies onto your skewer / stick in alternating sequences to distribute the delicious flavor evenly. Cook over a BBQ, pit, 50 gal. drum or any other fire till you get the desired result. For added flavor cook over burning tires.

Servings: 6
Calories: 12,342
Carbs: Holly four barrel
Fat: If you can eat this , fat probably isn't your biggest concern.

NOTE:
Do not use regular sized chocolate chips because they'll sink to the bottom.

Mix together one small box of butterscotch pudding (not instant) with two cups of milk and bring to a boil.
Add one yellow cake mix and pour into a 9" x 13" pan.
Sprinkle with 10-12 ounces of butterscotch chips and bake at 350 for 35 minutes.

Combine cake mix and 8 ounces of evaporated milk and softened butter. Spread half of mixture in greased and floured 13x9-inch pan. (Mixture will be thick and will be easier to spread with a wet spatula). Bake for 10 to 15 minutes at 350~F. Melt caramels and other 4 ounces of evaporated milk; pour this on top of cooked cake. Spread nuts and chocolate chips on top of caramel. Then, spread remainder of cake mixture on top with a wet spatula. Bake 15 to 20 minutes or until done. Lay Hershey Bars on top of hot cake. As bars melt, spread to form icing.