Baked Ham and Garlic Mashed Potato's.....

Well Sir....when I was a "Little Mary" (that's a helper for the Cookie on the Chuckwagon), I didn't know how to even do the basic cooking procedures when it came t'cookin....so's..I figured that there be those among y'all that might be needin just a little help with some basic stuff....like Bake'n a Ham fer Easter...or make'n some Garlic mashed taters....so here y'all go....

1) Get yurself a good Spiral Cut Cooked Ham...I use Appleton's...but its up to y'all....

2) Coat or Rub the Ham with Brown Sugar...all over....and right inta the spiral cuts if'n ya likes it sweet.....

3) Stick about one dozen whole cloves inta the ham..all over....

4) Now...usin tooth picks...attach several rings of Pineapple.....as many as y'all can...

5) Place ham in a baking rack...place rack in a larger baking pan....pour some or all of the pineapple juice inta the bottom of the baking pan....

6) Most good pre-baked Ham's come with the cooking directions and times on them...but if there ain't none...use this as a general rule...bake at 250 degree's..at 12-15 minutes per pound.

7) If'n ya want...baste the ham with the juices during the cooking process...I do...

8) When done...take out of oven...remove cloves...carve and serve....ENJOY!

Now Sir...the Garlic Mashed Potato's....simple enuff....

1) Peel and quarter 7-8 Russett potato's......

2) 7-8 crushed Garlic cloves......

3) Boil up potato's and crushed Garlic cloves till potato's are tender enuff fer mashin......

4) Strain potato's and Garlic...leave garlic in with the potato's.....

5) Mash up the tater's and garlic's...usin milk to thin a might....serve with plenty a butter...

There y'all go.....now...go and enjoy yur families and the day.........Cookie

Reminisc'in...and a Meditatin....

Well Sir....on the left y'all got three future meals beggin fer a meal (see the post below this un)....and in the middle..this here's great grandma chow'n down on a small watermellon snack....No Sir...they don't grows em like that n'more...and on the right are some a the boys a muggin fer the camera here at The Cook Shack......

Well Sir...dependin on yur beliefs...it's either Passover, Easter...or just another day...but ya know...regardless a what y'all honor and revere...its a good day t'just relax and contemplate things...take a break from one hell of a confusin, contentious and complicated wurld.

Now...I was raised Catholic...but I ain't. Guess I fits inta some "spirituality" catagory somewhere...ain't sure exactly where...but I knows this...if'n ya make a quick peruse around the "blogosphere"...most a what y'all read and see about the wurld events is negative, depressin and demoralizin. Too much a this definately ain't good fer yur soul, spirit, emotions or yur brain....so...

1) Turn off this one eyed monster fer a spell......

2) Turn off the TV, video games and radio fer awhile....

3) Talk first with whatever God y'all believes in....just say whatever's in yur heart....

4) Now...MOST IMPORTANT...be quiet and listen with yur heart fer answers.....

5) Now...after a good quiet spell...go tawk with yur wife, kids, naybors or whoever ya got a mind to....

6) Tawk bout good positive things if'n ya can...and then watch the good stuff spread....

I think y'all will find that yur gonna feel a might better bout yurself, people and things in general....HAPPY EASTER and HAPPY PASSOVER y'all....... Cookie....

Couple a BEAR recipee's fer y'all......

Now...I knows that most of y'all out there a read'n this here column don't have too many opportunities to either hunt or eat Bear...but fer those that do...these be some real fine eat'n recipee's fer BEAR........and they tells me that some folks tried to substitute Lib's and Demi's fer the bear meat but it was horrid (real bitter taste)....so stick with the bear......OH...BTW...take a look at m'family pitchers in the post below this un........

I’ve got two great recipe’s for Pot Roast of Bear and German Bear in this column. The main issue with bear meat that you must always be concerned with is Trichinosis, a parasitic disease that will make you very ill. I personally know two people who have Trichinosis to this day because they did not cook their bear meat properly. I’m old school regarding bear meat, that is, cooking the meat until it’s WELL DONE! I’m told by Conservation Officers that if you freeze bear meat at 10 degree’s below zero for thirty days it will also eliminate the threat of Trichinosis. Its up to you. I know from experience that a properly prepared and cooked Bear meat is extremely tasty and delicious.

*A MUST TIP: Always trim ALL bear fat off the sections of meat you are
going to cook! The bear fat is very strong in flavor and will
definately ruin your meal if not trimmed off.

**One of my online buddies...Patrick Joubert Conlon...who is himself a Chef (Oooo how I envies him I do)...made a comment on this post that reminded me of sumthin when preparing the Bear meat. To tenderize the meat even more...place your roast or whatever piece of meat your going to cook inta an open plastic zip lock bag and beat the livin hell out of it with a Meat Mallet.

*** Anuther factor which will help to determine how tender yur roast will be is the age of Bear, 3-5 years old being optimal. The best way to "age the Bear" is to ask him how old he is afore ya shoots his ass.....

POT ROAST OF BEAR

5-6 pounds of bear shoulder or round meat 1 ½ Cup Beef Broth
3-4 Tablespoons Bacon drippings 3 whole cloves
3 large Onions, sliced 1 crushed Bay leaf.
3 stalks of Celery with leaves 1 Carrot, halved
1 Cup of Red Wine Salt & Pepper

Brown the meat well on high heat on all sides in the bacon dripping. Remove and season with Salt & Pepper. Place the roast in a roasting pan with vegetables and ALL other ingredients. Tightly cover and roast for 8 hours at 225 degrees. When done, remove roast. Strain the stock, discarding all vegetable and herbs. Skim off any fat and make a gravy using a flour and water mix.

“GERMAN” BEAR

This recipe came from my German grandmother who cooked it regularly in the old country and here in the USA. If you like German cooking you’ll surely enjoy this old recipe.

1 ½ pounds of lean bear meat in ½ inch slices. 3-4 Tblsp Bacon Drippings
1 pound of Sauerkraut(cooked & hot) ½ tsp pepper
1 ½ large onion, finely chopped. ½ Cup white wine
1 ½ Apples, finely chopped 1 tsp salt
½ tsp paprika ½ to ¾ cup sour cream

Brown the bear meat on all sides on high heat. Lower heat, add the chopped onions, salt, pepper and paprika and sauté for 5-8 minutes, or until onions are soft. Add the wine and simmer until the wine is almost evaporated, adding more wine if needed, until the meat is tender. This takes about 40 minutes. Once the meat is tender, add the hot, drained Sauerkraut and chopped apples. Stir in the sour cream just prior to serving. Garnish each plateful with a little chopped parsley. Serve and enjoy.........Cookie

Bout me n the boys......Family picture's...

Well Sir....I was thinkin that I'd like t'tell y'all somethin bout me...so's I dug out some old picture.....now..that good lookin feller up top...thats m'twin brother Gabby...and...since I ain't got a picture of m'own lay'n round I figured I'd jus use his....

The next picture is Gabby in his younger days....much better lookin then weren't he......

Now....the one picture was taken one mornin at The Cook Shack when the boys was nicely askin me to learn how t'cook sumthin else besides beans......that were a few years back it were.....

And in the last picture....that's m'good buddy "Blackie" who just came back frum the bathroom fer the third time and I'm a try'n t'tell him...they don't calls it "Hoppin John" fer nuthin.....

Well Sir....since I done mentioned Blackie's ...er...ah..."problem".....it just don't seem fittin t'be puttin up a recipee...at least not just yet....so's after I get done takin care a some uther business...I'll be back later with a great recipee......and by the by...I really duz look like Gabby......Cookie

M'hats off to y'all "Fannie & Vera"...

Well Sir...ever now and agin someone comes along with a recipee better than m'own...not too often mind ya...but ever now and agin. A few posts back...Chuckwagon Etiquette...and Hoppin John... I published a recipee frum "Fannie & Vera's Camp Cookbook" fer sometin called "Hoppin John". Now ...fer those of ya that don't know what Hoppin John be...its a rice and black-eyed pea meal...and..dependin on how its made...it can be great...well sir..Miss Fannie & Vera got a recipee I made yesterday and the only thing I can say is....IT'S GREAT!!

After me and the wife got done with dinner last evenin...I had t'go to my secret recipee stash...pull out my recipee fer Hoppin John and retire it..(circular file)...that's how good their recipee be...so if'n y'all in a mood fer somethin that tastes real good goin down and sticks t'yur ribs once it gets there...try this recipee...OH..and a wurd a cuashun...if'n ya ain't carefull...yur tongue will be a hittin the roof a yur mouth so hard y'all just might slap yur brains out......Cookie....Oh...and remember...."NEVER TRUST A SKINNY COOK "

Score one fer the good guys.......

From The Palladium Times:

ALBANY, N.Y. - A federal judge has ordered the Mexico school district to return bricks inscribed with evangelical Christian messages to a high school walkway, concluding their removal violated the free speech rights of the people who paid for them.U.S. District Judge Norman Mordue ruled the bricks, with engravings like “Jesus Saves” and “Jesus Christ The Only Way!” didn't constitute a Mexico Academy endorsement of that religious view. The bricks containing such engravings were the only ones removed, while others also referred to God and some commemorated Methodist, Episcopal and Catholic churches.“The undisputed evidence demonstrates that Mexico Academy engaged in viewpoint discrimination when it removed plaintiffs' bricks from the walkway,” Mordue wrote. “Further, the bricks at issue, which number 9 among 1,736, literally constitute an insignificant part of the walkway.”Of course the Mexico Central School District only removed the bricks after being threatened by Central New York ACLU representatives. It's instructive that the ACLU, which supposedly champions civil liberties, used bullying to try to deny free speech to people because that speech was religious in nature. I tips m'hat to... Stop the ACLU and The Dread Pundit Bluto...

By the way y'all...Mexico, NY is the only place in the continental United States where Mexico is NORTH of Texas...(Texas, NY).....get a map n check it out....It's also within spittin distance of The Cook Shack......

I have a very close friend who is a retired school teacher from the Mexico, NY school district who has just informed me that he has heard from a teacher who is still teaching at the Mexico Academy...that the School Board IS NOT going to re-install the bricks in question....I will attempt to ascertain the veracity of this information....

Slap that ACLU right upside the head.........Cookie....

A Differant perspective on Red-Necks.....

Naaa....these pictures was just t'be gettin yur attenshun...eye catchers they are....sum of em is m'naybors....Good Folks they are.

Hey Y'all... I got this an E-mail t'other day...thought I'd be a passin at along to all you fine folks that might just feels the same way......

God Bless ALL Rednecks. We have enjoyed the redneck jokes for years. It's time to take a reflective look at the core beliefs of a culture that values home, family, country and God. If I had to stand before a dozen terrorists who threaten my life, I'd choose a half dozen or so rednecks to back me up. Tire irons, squirrel guns and grit --that's what rednecks are made of. I hope I am one of those. If you feel the same, pass this on to your redneck friends. Ya'll know who y'all are...You might be a redneck if:

It never occurred to you to be offended by the phrase, "One nation,under God.

"You might be a redneck if: You've never protested about seeing the 10 Commandments posted in public places.

You might be a redneck if: You still say "Merry Christmas" instead of "Winter Festival.

"You might be a redneck if: You bow your head when someone prays.

You might be a redneck if: You stand and place your hand over your heart when they play the National Anthem.

You might be a redneck if: You treat Viet Nam vets with great respect, and always have.

You might be a redneck if: You've never burned an American flag.

You might be a redneck if: You know what you believe and you aren't afraid to say so, no matter who is listening.

You might be a redneck if: You respect your elders and expect your kids to do the same.

You might be a redneck if: You'd give your last dollar to a friend.

God Bless the U S A !

Now...be furgetin those crazy pictures up top and put yurselves in the aforemention catagories.......if'n the shoe fits......

Chuckwagon Etiquette and "Hoppin John"

Well Sir...ever since findin that funny poem bout m'great Grandpappy..."Camp Cookie" ...I also found some old papers a his...these here were the "Rules of the Chuckwagon"...or "Chuckwagon Etiquette".....

*No one eats until Cookie calls
*When Cookie calls, everyone comes a runnin'
*Hungry cowboys wait for no man. They fill their plates, fill their bellies, and then move on so stragglers can fill their plates
*Cowboys eat first, talk later.
*It's okay to eat with your fingers. The food is clean
*If you're refilling the coffee cup and someone yells "Man at the pot." You're obliged to serve refills.
*Don't take the last serving unless your sure you're the last man.
*Food left on the plate is an insult to the cook.
*No running or saddling a horse near the wagon. And when you ride off, always ride down wind from the wagon.
*If you come across any decent firewood, bring it back to the wagon

Now...thought that might be of intrest t'some of ya....and by the way...this here painting is by Lorna Dillon.......duz great wurk don't she......get on over to her site and see the rest o the fine paintin's she's been a doin.....

Well Sir...I cain't be take'n credit fer this next recipee...although it be awful close t'my own (with only a few minor variashuns). This here recipee is that of Fannie & Vera's Camp Cookbook...and although I hates to admit it...it shur does sound better than mine (just a little).....here tis................ Hoppin John Recipee

Ingredients:
· 1/2 pound bacon, sliced into small bits, cooked and well-drained
· 1 pound Andouille sausage, cut into 1/2 inch slices, cooked and well drained (or substitute hot Cajun sausage, or mild Polish sausage)
· 2 cups chopped onions
· 2 cups chopped red & green bell pepper
· 1 cup chopped celery
· 3 cloves minced garlic
· 1 pound black eyed peas
· 1 1/2 cups uncooked brown or white rice
· 2 quarts+2 cups stock or water (add more water if needed)
· 1 teaspoon salt
· 2 teaspoons black pepper (more if you like it hot)
· 3 teaspoons paprika
· 2 teaspoons granulated garlic
· 1 teaspoon basil
· 1 teaspoon thyme
· 1 teaspoon savory
· 1 teaspoon filé or parsley
· 3 bay leaves

Cook and drain the meats. Mix all the spices into one bowl.
In a Dutch oven, add two tablespoons of bacon grease or vegetable oil. Add the onion, pepper, celery, garlic, black eyed peas and half of the spice mixture and fry for about 10 minutes. Stir and scrape the bottom of the pot frequently. Add the meats, the rest of the spice mixture and 2 quarts of stock or water. Cover and simmer over low heat for one hour or until peas are done. Add the rice and 2 cups stock or water and simmer for 20-30 minutes. The liquid should be absorbed so the dish is not watery.

I usually makes this fer m'wife (she loves it)..two..three times a year...but definately on New Years Eve.....sposed t'bring good luck it is.........