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Reynolds says that once a
week a stew was made from all
the meats that had been
caught Ingredients ranged
tom held rat to woodpecker to
plain old mouse. It was this last
little critter that gave the stew
it’s name of Mouse Stew.
Don’t worry, though, the
only things Reynolds
duplicated in this recipe were
the spices.
Reynolds adds, while
laughing, that his recipe will
feed 15 people or nine
students. You also should note
the antidote and disclaimer at
the bottom.
Hunter’s Chili
(Alias: Jayhawk Chili, Killer
Chili)
•2 pounds ground beef
•2 large onions
•2 large bell peppers (1 green
and 1 red if available)
•5 cans of beans (2 red
kidney, 2 dark red kidney, 1
brown)
•3 cans (2 pounds each)
whole tomatoes, drained
•2 cans (8 ounces each)
tomato sauce
•1 can (10 ounces) Hotel
tomatoes
•1 can Snappy Tom tomato
juice
•2 packages Williams chili
seasoning
•2 tablespoons garlic salt
•1 teaspoon red pepper (add
a second if cold weather!)
•Anything else lying on the
cabinet which looks edible, but
non-explosive
•1 pound coon or sharp
Cheddar cheese, grated
•1 large bag of Fritos
Slowly brown ground beef
in large skillet Coarsely chop
onion and bell peppers, adding
to ground beef as it begins to
turn gray. Onion and pepper
should cook about 5 minutes.
Drain.
Drain beans and whole
tomatoes, and dump into a 1
1/2 gallon heavy pot. Dump in
the ground beef and beans,
tomatoes, juice and
seasonings. Stir, but don’t use
your best serving spoon, since
the mixture has a tendency to
tarnish anything with which it
comes in contact. Simmer for 3
hours, minimum. The longer
the better. (The mixture
expands by approximately 20
percent when heated.)
It’s OK for the cook to eat a
little of the cheese and a few
Fritos just before serving.
SERVING: Place a small
handful of Fritos in the bottom
of each bowl. Scoop on chili.
Sprinkle liberally with grated
cheese and toss on a few more
Fritos. (The cheese and Fritos
hold in the heat.) Pray. Eat. A
large (2 cup minimum) high
walled regulation chili bowl is
best for serving —keeps the
stuff warm even for slow eaters.
ANTIDOTE: Carbonated
beverages in substantial
quantities should be made
available. Pineapple sherbet
and shortbread cookies can
help if served approximately
1/2 hour after ingestion. Victim
should refrain from any
strenuous activites, except
hunting or fishing, for 24 hours.
DISCLAIMER: No
warranties expressed or
implied. Eat at your own risk.
Preparation may be hazardous
to your kitchen. The Surgeon
General has determined that
preparing and/or consuming
Hunter’s Chili may destroy
brain cells.
in
n k ^ ofA nn’s
Frozen Lemon Ribboned
Layered Meringue Pie, ” Wiatt
saw his chance.
“While I was placing them L
her car for delivery for an
upcoming gala event, ‘a small
s ice slipped off the tray onto
™ 9arage floor, "Wiatt says
Realizing it should be
dlsca rded, I promptly retrieved
it and devoured it with
passion. ”
Here, Wiatt says that he
fondly submits it for your taste
pleasure.
To follow such a hearty
entree, the director of security
and University police offers a
fitting dessert.
This recipe, Robert E. Wiatt
says, was aquired from his
gourmet cook wife, Ann, who
is known throughout the
community for her delicacies
which she prepares for
community and social
functions.
But unfortunately, Wiatt
says, he never gets to try any of
these treats.
“lam confined to
consuming bologna and
cheese sandwiches and
popsicles for dessert, ” he says.
One day, however, his luck
changed.
Frozen Lemon Ribboned
Layered Meringue Pie
•1 ten-inch pastry shell, baked
•9 tablespoons butter
•Grated peel of 11/2 lemons
•1/2 cup lemmon juice
•1/4 teaspoon salt
•11/2 cups sugar
•3 whole eggs plus 3 extra egg
•11/2 quarts vanilla ice cream
•3 egg whites (left from the
extra yolks)
*6 tablespoons sugar
Make the lemon butter by
melting butter and adding
lemon peel, lemon juice, salt
and the 11/2 cups sugar.
Slightly beat the 3 whole eggs
with the 3 extra egg yolks.
Combine eggs with the lemon
mixture and cook in double
boiler over boiling water,
beating constantly with a wire
whisk until mixture is thick and
smooth. Cool mixture, then
spread half the mixture in the
baked pastry shell and freeze.
Spoon half the ice cream
evenly over frozen lemon
mixture and freeze. Add the
remaining layer of lemon
mixture and freeze. Top with
remaining half of ice cream and
freeze it again. Then beat the 3
remaining egg whites until stiff,
gradually beating in the 6
tablespoons of sugar. Spread
meringue over the top of frozen
pie. Place pie on wooden
board and lightly brown in a
very hot (475 degrees) oven
for 3 to 4 minutes, watching
carefully for overbrowning.
Serve pie immediately, or
freeze. (Freezing actually
improves the texture of
meringue.) This pie will keep
for weeks in the freezer when
well wrapped.
Another person whose
name is well known around
campus is Coach Jackie
Sherrill. He, too, has a bit of a
sweet tooth, says Lauren
Alexander, manager of the
Texas A&M University Athletic
Dining Facility.
The recipes that are his
favorites are well known at the
dining hall since Sherrill eats all
of his meals there. The recipe
included here is probably his
absolute favorite, and
Alexander says she faithfully
prepares his special chocolate
chip cookies herself and
constantly keeps them on
hand.
“The staff at Cain Dining
Hall knows that these are
Coach Sherrill’s favorite
cookies, because, even though
he carefully watches his weight,
he always has to have his one
cookie to get him through the
day, ” Alexander says.
press into cookie dough. Bake
at 375 degrees for 8 minutes.
Cool slightly on cookie sheets.
Remove from cookie sheets
and cool completely on wire
racks. Makes 8 and a half
dozen.
Just so you’ll know, this last
recipe will prove once and for
all that journalists actually do
eat things that are good for
them.
Sondra Pickard is editor of
the Battalion and although her
recipe for stir-fry Chinese food
came from her mother, she
happily gives it her very own
name.
Coach Sherrill’s Favorite
Chocolate Chip Cookies
•1 cup butter, softened
•3/4 cup sugar
•3/4 cup firmly packed brown
sugar
•2 eggs
•2 teaspoons butavan
•2 1/4 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 (12 oz.) package
semisweet chocolate morsels
•1 cup chopped pecans
Cream butter in a large
mixing bowl; gradually add
sugar, beating until light and
fluffy. Add eggs and butavan;
beat well.
Combine flour, soda and salt
in a small mixing bowl;
gradually add to creamed
mixture, stirring well. Stir in
chocolate morsels and pecans.
Drop dough by heaping
tablespoonfuls 2 inches apart
onto ungreased cookie sheets.
Sprinkle a generous amount of
chopped pecans on top and
Sondra’s “Unnamed”
Stir-Fry Chinese Food
•Peanut Oil
•Chicken breasts
•Vegetables: snow peas,
bamboo shoots, celery, carrots,
water chestnuts, bean sprouts
Heat peanut oil in a wok on
high heat. Chop chicken
breasts into slivers, put into
wok, and stir. Chop up
vegetables while alternately
stirring chicken. When chicken
is almost cooked, add chopped
vegetables and stir. Add the
sprouts last because they cook
fast. Sprinkle soy sauce, salt,
lemon pepper and Konriko’s
Cajun Seasoning while stirring
constantly.
Remove from heat when
chicken is done, but while
vegetables are still crisp. Serve
with crunchy Chinese noodles.