6 large squirrels, cut up
1 pound butter or margarine
3 teaspoons salt
6 medium potatoes, peeled and chopped
6 medium onions, chopped
1 cup chopped celery
1 quart peeled tomatoes, chopped
1 (17 ounce) can cream-style corn
1 teaspoon red pepper
3 tablespoons granulated sugar
1 cup bread crumbs
Cook squirrels slowly in large pot with just enough water to cover the squirrels. Add butter and salt and cook until tender. Cool.
Remove meat from bones and return to stock. Add potatoes, onions and celery. Cook slowly until vegetables are tender.
Add tomatoes, corn, pepper and sugar. Bring to a boil. Simmer on low heat until bubbly. Thicken with bread crumbs.
Serve with green salad and garlic bread.
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