“Bronson,” she’d say, “I’m happy with my life just as it is, and I don’t need no man screwin it up!”

Shoot, I thought she must have been dropped on her head when she was a baby, cause all jokes aside, I happened to be a pretty good catch, but that’s just my opinion, mind ya.

But eventually, my persistence and good looks won out. Lol!

I’d say, “But dern Addison, you look good, ya got a good heart, you’re a fine Christian lady, ya like to hunt and fish, and even better yet…ya mow grass!”

“Honey, we were MADE for each other!”

She’d always respond… “Bronson, we’ve been goin to dinner ONLY cause we’ve been friends for so long, we’ve both been through the loss of our spouse, and I know it’s tough. I’m only tryin to help you through this.”

I’d respond, “Addison,” I didn’t DARE call her “Lucky” at that point, “I understand all that, BUT…dang if I ain’t startin to have some deeper feelins here than just goin out to dern dinner. Besides that, I’ve eat your cookin before, and you put on a pretty good feed bag when you set a table. You don’t seem to remember…I’ve eaten your groceries before, knothead!”

“You’re a nut Bronson.”

“You’re crazy, Bronson.”

These were my typical responses from her when I’d try to explain how I felt bout her, along with all my fine attributes.

Then one day, she slipped and let it out… “Bronson, I’ve been by myself for so long now…I DON’T even cook anymore!”

WHAT, I thought??? DON’T COOK ANYMORE???

Suddenly, it hit me right between the eyes that you know what??? She may be right on the money…maybe I am crazy, and a dern nut to boot??

What the heck I want with a woman who don’t cook??

That remark, “Bronson, I don’t cook anymore,”was like chunkin a bucket a water on a matchstick!

That fire that I thought was burnin inside me in my feelins towards her…went out like a light!

Gone!

Nada!

I guess she saw immediately that she’d said the wrong thing, cause she knew Bronson liked to eat bout as much as he liked breathin. Shoot, I always thought the two went hand in hand, you eat a mouthful of groceries…then ya take a breath! LOL!

Anyway, it must have struck her that the tables had been turned.

My chasin Kathrine went dead in the water right then, and…her chasin Bronson started up in earnest!

The very next night, I went down to her house and it had started.

I walked in, she was standin in front of her cookstove boilin water, didn’t look none too happy bout it either, but she knew in her heart, she had quite a bit of ground to make up if she was gonna land moi!!

I asked, “What ya cookin Addison,” and she said, “Here’s some water for ya some tea. Chunk in a bag or two, boil it and dump it in that pitcher there, bring it back to a boil once more, then dump it again, fill the pitcher with water, and ya got ya some tea.”

I asked her, “Why didn’t you finish it up yourself,” and she bein quite honest told me… “I didn’t want to mess it up, baby.”

I knew right then…she was mine if I wanted her!

Boilin water for me some tea.

Shoot, ain’t no tellin how long she’d been standin there, lookin out that screen door wonderin when I’d come pullin up!

Then it went on to butter beans, then one night okra and tomatoes stewed down just like I like em, AND then…some kind a dern rice she’d thrown together, and I’m here to tell ya…it was the best I’d ever put in my mouth.

Bar none!

That in itself is a mouthful, cause over the course of my lifetime, I’ve eat me some rice!

Shoot, I’d gotten so big at one point in my life that I had more “Chins” than a Chinese phonebook, and most of that from rice…and LOTS of gravy! LOL.

I guess she’d seen the impression that rice had made on me, and figured she’d better get me while the gettin was good.

It was then that she dropped to one knee and asked me to marry her.

It was maybe the most romantic thing I’d ever seen before, but her timin was off just a tad…

When she proposed, I’d just got me another BIG mouthful of that rice, and when I said “Yes, I’ll marry ya Addison,” I peppered her forehead with rice sayin I do!

Lookin back now, it was exactly the same kind of stuff they make movies out of!

So this morning, I figured we’d put up a couple recipes for you guys to try out, and I figured that rice recipe out ta be one of em!

But…it ain’t!

Ronnie, Kathrine’s husband was a watermelon farmer, and they used to travel all over Georgia growin melons.

One of the landowners, Sam Goolsby, had put together a cookbook, and had given Kathrine a copy. It is titled “Cedar Creek Game Cookbook,” and we’ll share a couple recipes out of it this morning.

With Lucky bein asleep still, I’m always up doin somethin, pickin up the house, makin our coffee (see, she really is Lucky).

So, we’ll now fire off Miz Judi’s Kitchen again!

I thought I’d use a couple recipes Lucky had bookmarked, with the first bein…

Batter Dipped Fish:

2 lbs. fish filets or steaks

1 cup sifted all-purpose flour

1 tsp. baking powder

2/3 cup milk

½ tsp. salt

2 eggs

2 tbsp. melted shortening

Sift dry ingredients together and add mixture of milk and eggs. Add shortening. Dip fish, allowing each to drain slightly. Fry in hot shortening in skillet until brown, about 5-6 minutes. Drain and serve.

Yield: 6 servings

Fried Cheese:

2 tbsp. butter or margarine

2 slightly beaten eggs

½ cup flour

1 lb. Mozzarella cheese

½ cup dry bread crumbs, fine.

Dip ¼ inch slices of cheese into flour, then egg, then crumbs and fry about 2 minutes on each side in melted butter. Fry till brown.

Yield: 4-6 servings

Squash Casserole

4 pounds squash (yellow)

2 carrots (grated)

1 small onion (grated)

Salt and pepper to taste

½ stick butter

1 can Cream of Mushroom soup

1 pint sour cream

Pepperidge Farm corn bread dressing

Slice and cook squash in salty water, drain. In a mixing bowl add squash, grated carrots, soup, sour cream, onions, salt and pepper. Melt butter in bottom of casserole dish and sprinkle just enough of the dressing to absorb the butter.

Add squash mixture to this and sprinkle more dressing on the top, dotting it with butter.

Bake on 350 for 30 minutes.

You guys have a great day, God Bless you and yours, and remember to…

“Keep a smile on your face, and one in your heart!”

Doug and Lucky

Well, Deb and I have been busy in the greenhouse. This is so much fun. Yes, it is work, but it’s also something both of us really enjoy. There are some major pluses for us both in regards to putting the greenhouse up as well.

The first is health. Good, fresh nutritious vegetables…year round. You all know Deb has Stage 4 breast cancer, and that after taking one chemo treatment she opted to take the alternative route. She chose quality of life versus being knocked down through the effects of the chemo.

Today, 11 months later she looks great, feels great, and is one busy woman. She works outside with us, does her housework, keeps me fed, which in itself is quite a feat, and helps me in the greenhouse. Never misses a beat!

One thing though that we consider the very most important is…faith! Faith in our Lord, faith in herself, and faith in that the treatment she chose is working. She’s told me numerous times that her chosen treatment she’s involved in…God showed to her!

To be honest, he is smiling on her daily, and we are two blessed people. So far, so good!

So, as I said, nutrition is our first benefit from our greenhouse. We juice a ton of fruits and vegetables daily, 20 to 25 different varieties each morning. This will supply us with most of these year round. What a blessing.

Secondly, we eat a lot of vegetables too. This is hand in hand with our juicing. On top of that, we know exactly what they’ve been grown in, what we may or may not have sprayed or fertilized with, and we’re able to walk outside, pick what we need, then right back into the house and prepare them…how could you possibly have product any fresher than that?

Juicing this many varieties each day comes with a monetary cost. I’m sure you guys all know firsthand the rising costs at the grocery store. Deb and I have advocated since the inception of our website the importance of putting up some food supply. Today, we’re glad we did.

So from a product standpoint, the greenhouse, along with our garden, will save us “mucho dinero!” Plus once more put this produce on our table in its freshest sense!

Look at your own situation in regards to saving a dollar when and where, you can. It doesn’t take very much room at all to grow actually, quite a bit of your own vegetables.

Google up square foot gardening, raised bed gardening, lasagna gardening, or container gardening. These all will supply you with good fresh vegetables…at little cost. Again, you’ll be able to walk outside to your garden spot, pick some vegetables, and right back inside you go.

What’s amazing to Deb and I is the fact you can germinate seeds so cheaply, with not a whole lot of work. Get a few seed trays, some potting mix, drop in your seeds…and you’re in business. It’s that simple.

Tomatoes, 25 seeds, 2 to 2-1/2 bucks?? Onion seed, 300 seeds, 2-1/2 bucks. I mean…how can you possibly get more bang from your buck? Again, a week or so back, Deb and I went to the grocery store for a few tomatoes to juice…$7.38 for SIX tomatoes??

Seed wise you’d get almost 75 seeds. We’ve been getting almost 90% germination, if you average ALL our seed products. Some have been 100%. So factor that in. If you average 90%, that’s about 67 plants. Say you lose 6 plants for some other reasons.

So the end result is 61 plants, right? We have 9 plants in the greenhouse that just volunteered up out of our compost pile, so we set them. Those 9 plants have 90 plus tomatoes on them as we speak. If you used the pricing of our cost at the grocery store that we paid for those dern 6 tomatoes…the monetary compensation is incredible.

6 tomatoes go into 90 tomatoes 15 times. $7.38 times 15 equals…$110.70! Plus these plants will produce many more tomatoes than what’s out there on them now. Pretty good investment, wouldn’t you say?

Our greenhouse will help us in other ways too. Exercise, fresh air, bending and stooping, basically, staying busy outside, in the fresh air.

It’ll give us the enjoyment and the rewards of watching those little fellers grow off, come into their own, and start supplying us with their fresh bounty. We’ll nurture and care for them, and in return they’ll nurture and care for us through the nutrition they provide us with!

Also, in a small way, they’ll provide us with a little monetary return as well. Deb wants to set-up a little spot at our gate, and peddle some of our vegetables, and even some of our plants. This too will give her things to do with herself while I…count the money! LOL!

Anyway, these are the things that Deb and I are looking forward to with our little grow house set-up. Fun, exercise, nutrition, cost savings, and enjoyment of all combined. Once more…we are two very blessed people. Not from a monetary standpoint…but our lifestyle.

We’ve been working out there till about 6 or after the last few days, and we’re in the midst of transplantin a lot of our seedlings.

I believe yesterday, we put 79 Beefmaster tomatoes, 37 Green Pineapple tomatoes, 32 Homestead tomatoes, and 27 Mini-Orange Cherry tomatoes into 4 inch pots. We also put 35 Japanese cucumbers into pots too.

Today we’ll be potting Rutgers, and also a few more varieties of Cherry tomatoes…Fox Cherry, Black Cherry, and Riesentraube Cherry.

Before we leave today, let’s check out a couple of our friends videos!

The first video comes from a friend of ours in Thailand. Paul, I believe is Canadian by birth, but moved to Thailand. He works in the oil business and travels extensively. Recently he was working of the coast of Israel.

What Deb and I love about Paul’s videos is that through Paul, we can experience a life we’d only heard of. Thanks Paul!

Different world, huh?

Our next video comes from Paula. What a great person. She seems to be as nice as the day is long, and always is willing to share any knowledge she has. That’s what it’s all about, huh? Sharin knowledge! Paula I’m almost positive, lives in Illinois.

Our next video comes from California…it’s by Shadow of Juniper Hill. She always has good info and gives us many looks at her gardening! You can tell by just listening to her that her gardening brings her great joy!

Our last video today comes from that ole pair out Mobile way…Bill and Sandi, the Gator fans! LOL!!

Check this out. We LOVED it! What a way of life to just get away a while, and…enjoy! These fellers here have it all “figgered out!” I’d love to load up and go with em!

How bout them apples?? You’re sittin there just wishin you could get out there with em, huh? Yeah, you know ya are!

You guys have a great day and God Bless! Deb says to keep a smile on your face, and one in your heart!

Dub and Deb

Before we actually get going this morning, let me share a thought or two on the BIG game last evening. LSU-Bama. For all the Bama fans out there…OUCH! Four missed field goals?? I tell you what, your kicking game can make or break you many times, and to win championships, special teams today play a big role.

The athletes are so big, so fast, and so strong anymore, the deciding factor may very well be your kicking game, and last night this was the difference. To all the Bama fans, you’ve got a great team, and you guys will still have a great season. Take em one game at a time, a couple breaks, and you can be right back in the championship hunt!

Who knows…there may be a Bama-LSU “round two,” in the BCS National Championship! FSU beat Florida in 96, then Nebraska beat Texas, Arizona State beat Ohio State, and boom…Fla-FSU played for the National Championship. So just a little help…you’re right back in it!

Now…LSU. I gotta own up to all the Tiger fans out there…I thought Bama would win. Great game guys!! I was concerned only with the size matchup, and you guys played nose to nose, all night long! Honestly, it was a great game, and what a defensive battle it was. Two great teams, with two great defenses! Congrats, I tip my hat to both teams…great game!

My poor ole Gators took a shellacking from both these teams. By the way…wait till next year!! LOL!

The SEC has 5 straight BCS National Championship titles, so let’s all pull together to support the SEC champ, and go for number 6!

Okay, let’s take a little break from football, and fire off a cook stove. The first recipe is for my Alabama friends who may just be a little “crabby” for a day or two. This is only good natured fun poking at the fans, and believe you me, I’ve taken my share of ribbing the last couple years with my Gators!

Today’s recipes are from the cookbook, “At My Grandmother’s Knee,” written by, Faye Porter. It was published by, Thomas Nelson, Inc., Nashville, Tennessee.

The names I changed just a tidge in respect to last night’s ball game…again, all in humor!

“Bama” Crab (or Crabby) Cakes:

• 1 pound claw or regular crabmeat
• 2 large eggs, beaten
• ¼ cup chopped onion
• ½ cup saltine cracker crumbs
• 3 tablespoons mayonnaise
• 1 tablespoon prepared mustard
• ¼ cup Worcestershire sauce
• 3 tablespoons of butter

Remove in bits of shell from crabmeat, but keep the meat in lumps.

In a large bowl, mix the eggs, onions, cracker crumbs, mayonnaise, mustard, and Worcestershire sauce. Add the crabmeat and combine, being careful not to break up the lumps of crab.
Shape the mixture into small cakes about 4 inches in diameter.

Melt the butter in a skillet over medium heat. Fry the crab cakes until brown on each side, 3-1/2 to 4 minutes. Serve hot.

**Finely chopped green bell pepper may be added, if desired. With this being for the Bama fans today, I suggest using a red, or crimson colored bell pepper!

This was taken from the recipe, Crab Cakes, from Mary Clever, Yorktown, Virginia.

LSU “Tiger” Shrimp Gumbo:

• 2 pounds okra, cut in ½ inch rounds
• 2 cups distilled white vinegar
• 1-1/4 cup shortening, melted
• 1-1/2 cups self-rising flour
• 1-1/2 cups of water
• 4 pounds smoked sausage, cut into bite-sized pieces
• 3 pounds beef salami, cut into bite-sized pieces
• 3 pounds ham, cut into bite-sized pieces
• 1 bunch of celery, chopped
• 3 large onions, chopped
• 4 large red or green peppers, cut into bite-sized pieces ( LSU fans may want to use the yellow, or golden bell peppers!!)
• 2 cans (28 oz. each) stewed tomatoes
• 10 pounds shrimp, washed and peeled
• 4 tablespoons gumbo file’ (Gumbo file’ is a spice used to season and thicken gumbo; it’s made from dried and ground sassafras leaves.)

Put the okra in a large bowl and cover with vinegar. Let it sit for 5 minutes, but not longer. Drain the okra and rinse well.

To prepare a roux, melt the shortening in a heavy 2-1/2 gallon gumbo pot or a Dutch oven. Gradually add the flour, cooking over low heat. Cook, stirring continuously, until the roux is a dark nutty-brown color. Be careful not to allow the roux to scorch or burn ( if the roux burns, you must start over). After browning, add the water and continue to cook until smooth.

Add the sausage, salami, and ham to the gumbo pot. Add enough water to allow the mixture to boil freely. Bring to a full boil, reduce the heat to low, and simmer for 20 minutes. Add the celery, onions, and bell peppers and continue cooking on low for an additional 20 minutes. Add the tomatoes and shrimp and continue cooking on low for 2 minutes.

Add the prepared okra and the gumbo file’ and continue cooking on low for about 15 minutes, until the shrimp are pink and the okra is done. Serve warm. If desired, serve on top of cooked rice (only for today I’d suggest serving this gumbo over “Bama” Crab (or crabby) Cakes!!) LOL!!

This recipe is actually called Miss Clara’s Shrimp Gumbo, and is from Clara Louise Suarez Plylar, Biloxi, Mississippi.

Tiger-Tide Apple Cake:

Now, in an effort for the Tiger and Bama fans letting bygones be bygones, we’ll share this next recipe…the Tiger-Tide Apple Cake! Congrats once more to two great teams…it’s a shame someone has to lose in a game as well played as this one!

• 2 sticks butter
• ¾ cup white sugar
• 1 large egg
• 1 cup milk
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 4 cups peeled and chopped apples

The Topping:

• 1 cup firmly packed brown sugar
• 4 teaspoons all-purpose flour
• 4 teaspoons ground cinnamon
• ½ stick of butter
• ¾ cups chopped walnuts

Preheat the oven to 350. For the cake, blend the butter, white sugar, and egg in a large bowl. Add the milk, vanilla, flour, baking soda, salt and cinnamon and mix well. Add the apples and mix well. Pour the batter into a greased 13×9 inch baking pan.

To make the topping, blend the brown sugar, flour, cinnamon, butter, and walnuts in a small bowl and sprinkle on top of the batter.

Bask for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 60 minutes before cutting.

This recipe is actually called Esther’s Apple Cake, and is from Taylor Gregg, Richmond, Kentucky.

A couple of people have asked if I had a pea sheller, and I replied that yes, we do. They then asked what type, and I told them it’s an older model. Well, you know how people are, and they wanted to know all about it…
So, I’ll take the opportunity now to fill everyone in about our sheller, okay?

Unlike many of the newer models, this sheller will do ANY type of pea or bean, no matter. One of the main reasons we like ours so well is the fact that it mashes NO peas or beans. Not the first one…zero! This in itself is really pretty unusual, and I looked at quite a few prior to deciding on this model.

It cost a little more in the end, but as time has passed by, I felt I made a pretty dern good decision. Looking back now, I can’t say the same in regards to many of the decisions I have made in my life, but this is one I can take a little credit for.

Some other things I looked at that impressed me with ours, are its appearance, it’s lightweight, no electricity needed, and the toughness it has shown throughout the years. Just a good, well-built sheller. Anything with all these plusses today are either hard to find, or non-existent!

It’s actually 54 years old, but again, you’d never know it. Its shelling capacity today is just as good, and might even be better than the first day it came home with me. It needs no oiling, and has never broken down, or “throwed” a belt, and the best thing of all…it’s made in the USA! In my opinion, it can’t be beat!

I guess the only negative about this particular model is that from time to time…it gets a little “lippy!” I’ve learned through the years though, that I can put it outside for a night or two, and once it comes back inside, it works even better, and the only thing you hear out of it then is simply…peas hittin the bottom of the pan! I just love mine!

The model name…DEB. With these first few paragraphs this morning, I may have just lost the “best pea sheller” I ever had! LOL!!

Seriously, Deb and I are fixing to be busy as bees getting these peas picked, shelled, washed up good, and canned. Our pressure cooker holds seven pints so when you can up 100-150 quarts, it is a little time consuming.
We use a Presto pressure cooker, and as I just said it has a seven quart capacity. This model seems to hold up very well, and hasn’t caused us one minute’s worth of problems. It works well, and although this is our third season canning with it, it has canned A LOT of different things. In other words, we’ve put it “through the mill!”
With this being said, our next purchase, if and when, will also be a Presto model.

When shelling, we use two pans that hold almost “to a tee,” two cooking’s per pan. With that being the case, this will give us about 28 quarts put up per these two pans. So…we shell two pans full, then shell again during each cook.

We’ll pick and shell today too, so I hope in the Wed. column we’re able to put up a video or two showing us canning some peas for the ones who haven’t canned before. I know when we first started canning, I wish I’d have looked around more for some canning videos. To me, if I can see something being done first hand, I seem to grasp a hold of it better.
We picked our purple hulls first, and got a bucket and a half off them, and we started the black-eyes next. We also picked about a bucket and a half from them to, before it started getting too dark to see. We have 5 more rows of them to pick today, and we’ll start shelling again.
Our crowders aren’t ready yet, possibly another week, and our cream 40’s will be ready in the next couple of days for a first pick. Deb loves those little peas but they’re harder to shell than the other types, BUT they are really good tasting peas. We ain’t looking forward to shelling those guys, but we ARE looking forward to eating them!
Our okra is coming on now, but I’m concerned with the fact we MAY have planted it a little late, so our yield overall may not be as good as if we’d have planted it a little earlier in the year. The last couple of nights have been in the fifties here, but we still have plenty of good hot days ahead unless we have an unusual fall and winter.
These cooler nights also mean our pasture grass won’t grow as well either, so supplementing the cows with hay isn’t too far off in itself. We keep mineral out for them year round, but watch it much more closely as the days become colder.
The days becoming colder means little to no nutrients in the grass, so they have to get it from other ways. These are through range mineral, mineral blocks, and molasses blocks too.
After the first frost or two, the cows begin foraging, and this means they aren’t too choosy in regards to what goes “down the hatch” at this point! Palmetto’s, oak leaves, cabbage palm fronds, or just about anything that makes a belly feel full becomes part of their diet.
This kinda sounds like me, cause if I’m hungry, I’m GONNA find something to eat, and this means just about whatever looks filling to me!
Winter coming will soon have an effect on our bees too. We checked the hive Saturday, and it looks as if they’ll have enough honey, to keep them over the winter. With little to no blooms appearing during the winter months, these gals need to store enough honey to get them by.
Once spring hits, we’re hoping to be able to make a split, and increase our hive, plus start getting some honey for our use. We kinda got a late start hive-wise, on account of our first queen that hatched not coming back to the hive, but the second queen did, and she’s doing a really good job. The hive is plentiful, and is in good shape.
So, winter is just around the corner, even for us here in Central Florida, and this means no fresh vegetables again until spring, once our okra and peas are done that are in the garden now. But, through our canning, and what freezing we do, Deb and I will still be enjoying our garden’s bounty, even though there happens to be no garden again until spring!
For those out there who don’t grow a garden, we’ll throw out there once more that it would be a good idea to start gardening. Fresh vegetables, better tasting vegetables, and more importantly, better quality vegetables are grown in your own backyard garden than you could possibly hope to get from the grocery store!
Once starting your garden, then you’ll be able to see firsthand the pleasure derived from simply working it, and then the fulfillment of seeing it grow, and then start bearing its harvest. These are some things we feel you guys will be able to grasp once you take that first step, and put some seeds in the ground!
Not only just the benefits of fresh, nutritious, and good tasting produce, but also you’ll be able to reap the benefits of good, quality family time. Gardening does “soothe the soul!”
Speaking of gardening, I’m gonna have to get up and get started this morning. As I said, the weather has turned a little cooler, and with this being the case, every once in a while my pea sheller has a hard time getting started up.
So, let me go on and get going already because sometimes I literally have to “kick start it” on mornings like this. If you purchase the same model as mine be very careful kick starting them, because mine has a tendency to “kick back” from time to time! LOL!
We hope you all have a wonderful day, and God Bess you! Deb says to keep a smile on your face, and one in your heart!
Dub and Deb

Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.

Potted Crow:
6 crows
3 bacon slices
stuffing of your choice
1 diced carrot
1 diced onion
chopped parsley
hot water or stock
1/4 cup shortening
1/4 cup flour
buttered toast

Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

Serve each crow on a thin slice of moistened toast, and pour gravy over all.

Crow Pie:
1 crow
stuffing of your choice
salt and pepper
shortening
flour
2 Pie crust mixes
2-3 hard-boiled eggs

Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.

Collected by Bert Christensen
Toronto, Ontario
The recipes were from a Debbie who took these from her mother’s WWII cookbook. Bert’s website is
www.bertc.com and is about weird and different recipes.
Thanks Bert…and Debbie. After the “Bama” game, I indeed am having to “eat crow,” so, you have no idea how much I appreciated finding these on your site! I sure am glad the old saying “eatin crow,” ain’t “EATIN MUDFISH!!”
Dub and Deb