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Cooking on the Wildside October 2013

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Squirrel Chili Stew

  • 2 ½ lbs. Squirrel (about 6 with ribs removed)
  • 4 whole cloves
  • 1 small bay leaf
  • 1 tsp. salt
  • 1 tsp. black pepper

Place ingredients in large pot and bring to a boil. Reduce heat and simmer for about one hour or until tender. Cool and remove meat from bones. Set aside.

  • ¼ cup oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup celery, chopped
  • 2 tsp. cumin seed, crushed
  • 1 tsp. oregano
  • 2 tsp. salt
  • ½ tsp. chipotle pepper
  • ½ tsp. crushed red pepper
  • 2 cans, chopped green chilies
  • 1 can white beans, drained
  • 1 can white corn, drained
  • 1 quart chicken broth

In deep skillet, heat oil. Add onions and cook until soft. Add garlic, celery, cumin seed, oregano, salt, chipotle, red pepper and green chilies. Cook until celery is soft and ingredients are well blended. Add remaining ingredients and squirrel. Stir until well blended. Bring to soft boil, reduce heat and simmer for about 30 minutes. Let rest about 10 minutes and serve.

Donna's Inside-Out Cake

  • 1 lemon cake mix
  • 1 can lemon icing
  • 4 eggs
  • ¾ cup oil
  • 1 cup water

Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping.

Mazelle's Stuff

  • 2 lbs. ground venison
  • 1 large onion, chopped
  • 2 cans ranch style beans
  • 1 box Spanish rice, cooked
  • 1 can Rotel tomatoes
  • 2 small cans tomato sauce
  • Fritos
  • 8 oz. package grated Cheddar cheese

Preheat oven to 350-degrees. Brown venison and onions. Add beans, rice Rotel and tomato sauce. Put in 9 x 13 pan. When ready to bake, crumble 1 medium package Fritos over top and sprinkle with grated cheese. Bake until cheese is melted and bubbly.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO, I CAN'T.

WELL, YOU HAVE BEEN DOING THIS A MANY OF YEARS.

WE HAVE AND WE'RE HAVING A BUNCH OF FUN.

AND WE'RE HAVING A BUNCH OF FUN.

AND WE'VE GONE ALL OVER THE STATE AND COOKED A BUNCH OF THINGS AND YOU HAVE TO SUFFER THROUGH THE HAIRDOS JUST LIKE I AM.  STICK AROUND.

MOST PEOPLE THINK CHILI IS RED.  CHILI IS RED.  HAVE YOU EVER SEEN WHITE CHILI?  WELL, PHYLLIS SPEER PHYLLIS SPEER FROM THE ARKANSAS FISH AND GAME COMMISSION IS GOING TO USE THE OTHER WHITE MEAT.

HAVE YOU EVER HAD WHITE CHILI?

WHAT'S IT MADE WITH?  CHICKEN .

YES AND IT'S A LITTLE DIFFERENT AND DOESN'T HAVE THE RED CHILI POWDER IN IT AND STAYS THE NEUTRAL COLOR AND I THINK IT'S BOND TO BE GOOD WITH SQUIRRELS AND LET ME TELL YOU THERE ARE A LOT OF SQUIRRELS THIS YEAR.

I HAVE NEVER --

I HOPE THEY STAY AROUND SO I CAN GET SOME MORE AND I SHOOT THEM UP AND WE'RE GOING TO MAKE SQUIRREL CHILI STEW AND IT'S A WHITE CHELY AND I TOOK ONE BIG ONION AND I'M USING MY AFRICAN POT AND TAKE ONE BIG ONION AND CHOP IT UP AND THREE OR FOUR CLOVES OF GARLIC.  CAN'T HAVE TOO MANY GARLIC AND SOME CELERY AND COOK IT UNTIL IT'S SOFT AND WHITE LOOKING.

I WAS WONDERING WHAT THE GREEN WAS.  THAT'S CELERY.

BEFORE I DID THAT -- IN FACT I DID THIS YESTERDAY.  THIS IS THE MEAT FROM ABOUT SIX SQUIRRELS TAKEN OFF THE BONE AND I TAKE A BIG POT OF WATER AND PUT THEM IN THERE AND I PUT THREE WHOLE CLOVES AND A BAY LEAF AND BRING IT TO A BOIL AND SIMMER UNTIL IT FALLS OFF THE BONE AND TAKE IT JUST LIKE THAT, AND THEN TAKE IT OFF THE BONE, AND YOU'VE GOT IT READY.  NOW, IF YOU WERE OUT CAMPING YOU COULD COOK THE SQUIRREL AND TAKE IT OFF THE BONE AND USE THE SQUIRREL BROTH FOR COOKING BUT I USE CHICKEN BROTH, SO NOWF I TOLD YOU ABOUT THE SQUIRREL --

WHEN YOU SAID CLOVES YOU MEANT CLOVES, NOT GARLIC.

YEAH, WHOLE CLOVES AND SWEETENS OF THE MEAT A LITTLE BIT AND AFTER YOU GET THIS SOFT WE WILL ADD THE REST OF THE INGREDIENTS AND YOU ADD THE CUMIN SEED AND IF YOU DON'T HAVE THIS I LIKE THE FLAVOR BETTER WHEN YOU DO THIS.  GET GROUND CUMIN.  IT'S NOT AN EXACT SCIENCE HERE AND PUT A TEASPOON OF OREGANO.

STARTING TO SOUND LIKE CHILI.

YEAH AND WE SALT AND PEPPERED THE SQUIRREL SO WE'RE NOT ADDING ANY ADDITIONAL SALT.  AND THEN ADD HALF A TEASPOON OF CHIPOTLE PEPPERS AND SMOKED AND COMES IN A JAR LIKE THAT AND THAT IS WHAT GIVES ITS ZIP AND THAT MIGHT BE A LITTLE MORE BUT JOHN CAN HANDLE IT AND HALF A TEASPOON OF CRUSHED RED PEPPER.

THAT'S FINE.

I DIDN'T PUT VERY MUCH. LAST TIME WE WERE COOKING YOU SAID "OH I CAN TAKE IT PHYLLIS.  I LIKE IT HOT.  PUT IT A LITTLE MORE".

BULLET BROOF.

YEAH, BUDDY.  AFTER YOU GET THAT ALL MIXED UP THEN WE ADD TWO CANS OF MILD CHOPPED CHILIS.

GREEN CHILIS.

GREEN CHILIS.  TWO LITTLE CANS OF THOSE, A CAN OF WHITE BEANS.  THESE HAPPEN TO BE GREAT NORTHERN.  YOU CAN USE NAVY BEANS IF YOU WANT TO BUT WHITE. REMEMBER YOU'RE MAKING WHITE CHILI SO YOU'RE GOING TO STICK WITH WHITE STUFF.

YOU DON'T WANT RED BEANS.

LIKE CORN.  YOU CAN USE FROZEN AND IF YOU'RE CAMPING AND EASIER TO USE WHAT IS IN THE CAN.  MIX ALL THAT UP.  THEN STIR IN YOUR SQUIRRELS.

WOW, OH THAT'S GOING TO BE --

OH IT IS LAYERING JOHN.

AND IT'S GOING TO BE A LOT.

WELL, I AM COOKING FOR YOU.

SUITS ME.

YEAH EVERYWHERE I GO PEOPLE SAY "WHERE IS YOUR SIDE KICK, YOUR BUDDY?"  AND I SAY I DON'T BRING HIM THAT I WANT TO SOMETHING TO EAT ONCE IN A WHILE.  AFTER YOU HAVE THAT MIXED UP WE'RE GOING TO ADD A QUART OF CHICKEN BROTHER AND I USE THE LOW SODIUM BROGHTD BUT YOU CAN USE THIS AND TAKE THE BAY LEAVES OUT AND MIX IT UP JUST LIKE THAT AND AS SIMPLE AS IT CAN BE.

STARTING TO LOOK LIKE IT.

THEN WHAT WE'RE GOING TO DO, AND THIS MAKES IT FUN WE'RE GOING TO PUT THE LID ON THIS. YOU CAN COOK IT LIKE THIS OR THE STOVE IN THE HOUSE IF YOU WANT TO, BUT WE'RE GOING TO TAKE THIS OVER HERE AND HANG IT ON THE CAMP FIRE.

YOU DON'T NEED --

I BELIEVE I CAN HANDLE IT. YOU CAN PULL COALS OUT AND COOK IT IF YOU WANT TO BUT I WANT TO HANG IT OVER AND LET IT SIM ARE. ACTUALLY EVERYTHING IS COOKED SO YOU WANT TO LET IT SIMMER AND GET THE JUICES AND FLAVORS BLENDED SO 35-45 MINUTES WE WILL BE READY TO EAT CHILI.  ARE YOU READY TO TASTE SOME SQUIRREL CHILI?

WAY OVER DUE.

WAY OVER DUE.  I WILL HURRY THEN.  I WILL HURRY.

I HAVE BEEN ABSOLUTELY --

I DON'T KNOW WHY YOU'RE NOT OVER HERE LIFTING THIS.

ME TOO.

THIS IS QUITE THE POT OF CHILI.

YEAH.

OKAY.  LET'S LOOK.  SEE LOOK THERE.

PHYLLIS THAT'S THE STRANGE EST CHILI.

BECAUSE IT'S WHITE CHILI AND WHEN YOU MAKE IT YOU DON'T USE TOMATOES AND YOU USE ALL WHITE LOOKING STUFF.

I GUESS --

AND YOU KNOW SOMETHING ELSE I THINK WOULD BE GOOD IN THIS HOMINY INSTEAD OF CORN AND SOME OF THE MONTEREY JACK CHEESE.

THANK YOU MA'AM.

WHILE YOU'RE BLOWING AND TASTING AND I AM GOING TO TELL FOLKS HOW WE DID THIS.  I TOOK SIX SCWIR I WILLS AND I TELL YOU FOLKS I TAKE THE RIB SECTION OUT BECAUSE THERE IS NOT ENOUGH MEAT TO MESS IT AND YOU WILL GET THE LITTLE BONES IN THE SQUIRREL AND TWO AND A HALF POUNDS OR SIX OF THEM.  BIG POT OF WATER.  PUT FOUR WHOLE CLOVES -- NOT GARLIC AND A BAY LEAF AND BRING TO A BOIL AND SIMMER FOR AN HOUR AND THE  SQUIRREL IS FALLING OFF THE BONE AND ADD THE CELERY AND ADD YOUR SPICES AND WE USE CUMIN, OREGANO, CHIPOTLE PEPPERS, THE DRIED PEPPERS AND CRUSHED RED PEPPERS, TWO CANS OF GREEN CHILIS, A CAN OF WHITE BEANS AND CAN OF WHITE CORN. DUMP THAT IN THERE AND POUR ABOUT A QUART OF CHICKEN BROTH. NOW IF YOU WANT THE BROTH THAT YOU COOKED THE SQUIRRELS THAT IS OKAY AND TURN IT DOWN AND SIMMER FOR ABOUT 35 MINUTES OR HALF A DAY IF YOU WANT TO AND YOU HAVE SQUIRREL CHILI STEW OR WHITE CHILI.

DO YOU HAVE ANYTHING ON MY MOUTH?

NO.  DO YOU THINK THE CHEESE MELTED ON YOUR MOUTH?  WHAT DO YOU THINK?

IT'S GREAT.  I WILL TELL YOU ONE THING THAT IS ABSOLUTELY UNDENIABLE SQUIRREL GETS HOTTER THAN ANY OTHER MEAT.

OH DID I OVER DUMP WHEN I DUMPED THE CHIPOTLE PEPPER -- YOU MEAN HEAT HOT.

YEAH, HEAT HOT.

DOESN'T HAVE THE BONES TO ABSORB IT.  A LOT OF PEOPLE DON'T EAT SQUIRREL AND IT'S A MILD MEAT AND YOU COULD UTILIZE IT A LOT.

VERY GOOD.

SQUIRREL CHILI STEW OR WHITE BEAN CHILI.  TRY IT.

PHYLLIS SPEER PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION DECIDED TO MESS WITH MY HEAD.  INSTEAD OF UPSIDE DOWN CAKE SHE'S COOKING AN INSIDE OUT CAKE.

ONCE IN A WHILE A RECIPE COMES ALONG THAT IS SO SIMPLE AND GOOD AND ARE YOU A LUCKY DOG TODAY OR WHAT.

WHAT'S IN IT?

FIRST OF ALL IT'S A CAKE.

I REPEAT WHAT IS IN IT?

NO VARMETS TODAY.  MY FRIEND DONNA AND WE WERE TALKING THE OTHER DAY AND ASKED ME IF I EVER MADE AN INSIDE OUT CAKE?  NO. WHAT IS IT?  AND SHE TOLD ME HOW TO MAKE IT AND I HAVE MADE THEM AND I GIVEN THEM TO THIS PERSON AND THEY WANT THE RECIPE AND GIVEN TO THAT ONE SO I DECIDED I WAS GOING TO MAKE ONE FOR YOU AND WHEN YOU DO POT LUCKS AND STUFF YOU'RE GOING TO DO THIS. I HAVE NOT TRIED THIS IN A DUTCH OVEN YET BUT I'M GOING TO TRY IT IN A DUTCH OVEN AND THIS IS ONE OF THE CAKES YOU WANT TO MAKE WHEN YOU'RE GOING CAMPING, WHEN GOING TO DEER CAMP, ON A PICNIC AND IT'S BETTER THE NEXT DAY.

HAVE YOU HAD RAVE REVIEWS?

I HAD RAVE REVIEWS EVERYONE WANTING THE RECIPE SO NOW YOU WILL HAVE IT.

GIVE IT TO ME.

OKAY.  LEMON CAKE MIX.

YOU'RE STARTING RIGHT.

STARTING RIGHT.  LEMON CAKE MIX.  DUMP IT IN A BOWL.  DO THAT.  NOW, THEN YOU TAKE LEMON ICING.

WE AND PUT THE ICING AND PUT THE ICING IN THE CAKE AND I THINK THAT MUST BE WHERE IT GOT ITS NAME "INSIDE OUT".

SURE IT IS.

I HAVE TO TELL YOU FOLKS I HAVE TRIED IT WITH ANY OTHER FLAVOR BUT LEMON BUT I DON'T KNOW WHY YOU COULDN'T DO IT WITH CHOCOLATE OR STRAWBERRY OR PINEAPPLE AND ICE CREAM IN IT.

YOU KNOW WHAT?  IF YOU DID CHOCOLATE I BET YOU END UP WITH BROWNIES.

I BET IT WOULD.  NOW YOU HAVE DONE THE CAKE AND THE ICING -- EXCUSE ME I HAD TO LICK THAT.

THAT'S OKAY.

I AM WIPING IT OFF CLEAN.

WHAT ARE YOU GOING TO TOUCH WITH IT NEXT?

THEN  3/4 CUPS OF OIL AND EGGS.  I SUPPOSE YOU COULD USE DIFFERENT KIND OF EGGS.

NOT DUCK.

DUCK WOULD BE STRONG.  YOU COULD USE ONE GOOSE EGG.

HALF A OS STRICH.

AND A CUP OF WATER AND THE CAKE MIX, THE ICING, EGGS AND THE WATER AND WE'RE GOING TO STIR THIS AROUND AND STIR THIS AROUND.

I WILL TELL YOU WHAT YOU'RE GOING TO GET A PURPLE ROSETTE RIBBON JUST FOR STIRRING THAT UP.  THAT WILL HURT YOUR SHOULDERS.

THIS IS HOW I KEEP MY MUSCLES STRONG.

THERE YOU GO.

AND IF I CAN DO THIS I CAN DO THAT.

OKAY.

YOU DON'T WANT TO OVER MIX IT.  I WANT TO MAKE SURE THE EGGS ARE MIXED UP AND THE DRY WITH THE WET STUFF.  THEN YOU TAKE ONE OF THE NINE BY 13 PANS. I OILED IT AND POUR THE CAKE RIGHT IN HERE AND THE REASON I LIKE TO USE THESE PANS AND YOU KNOW AND YOU LEAVE IT IN THE PAN AND THEN YOU HAVE A POT FOR IT.

YOU BET.

SO WE PUT IT IN THERE AND IN A 350-DEGREE OVEN FOR 45 MINUTES.

DO YOU WANT ME TO OPEN THE DOOR?

I THINK I CAN GET IT JOHN.

GOODNESS GRACIOUS.

AND THEN YOU'VE GOT THIS CAKE.  NOW, BECAUSE I LIKE YOU A LITTLE BIT I ALREADY MADE ONE.

OH PHYLLIS YOU GOOD SOUL YOU.

THIS IS WHAT IT LOOKS LIKE WHEN IT'S DONE.  DONNA SAYS THEY WILL ICE THEIRS AND BUY TWO CANS OF ICING AND PUT LEMON ICING ON THE TOP.

THAT WOULD BE TOO GOOD.

WELL, THE PEOPLE -- WHEN I MADE ONE AND PUT ICING ON IT SAID "IT'S REALLY RICH".

I IMAGINE,.

SO WE MAKE IT BETTER PLAIP AND BETTER IF YOU MAKE IT TODAY AND SERVE TOMORROW.

REALLY?  KIND OF LIKE SOUP. IT SOAKS UP THE FLAVOR.

IT SOAKS UP THE FLAVOR.  DO YOU LIKE CORNER OR MIDDLE PIECES?

DOESN'T MATTER TO ME.  JUST THE EASIEST ONE TO GET OUT.

AS LONG AS IT'S CAKE.

LET ME GET THIS.  DO YOU THINK THE MIDDLE PIECE IS EASIEST?  LET'S SEE.  I DON'T THINK IT MATTERS.

IT DOESN'T MATTER.

HERE'S A PIECE OF CAKE. HERE'S A FORK AND THIS IS CALLED INSIDE OUT CAKE SO WHILE YOU TASTE.

HEY.

WHAT DO YOU THINK?  SEE WHAT HAPPENS WHEN I COOK AHEAD.

IT'S ALREADY BETTER.

IT DOESN'T BURN YOUR MOUTH.

INSIDE OUT CAKE.

HE'S ALWAYS HAPPY.  YOU TAKE A LEMON CAKE MIX AND LEMON ICING.  YOU PUT THAT IN A BOWL. YOU ADD 3/4 OF A CUP OF OIL, A CUP OF WATER AND FOUR EGGS. STIR IT ALL UP.  DUMP IT IN A PAN.  BACK IT 45 MINUTES AT 350. TAKE IT OUT.  YOU CAN ICE IT IF YOU WANT TO.  WE LIKE IT BETTER NOT ICED.  THIS IS A GREAT RECIPE TO TAKE WITH YOU TO TAKE TO A POT LUCK.

THIS IS WONDERFUL.

I THOUGHT YOU WOULD LIKE THAT.

AND YOU DON'T HAVE TO ICE IT BECAUSE IT WOULD BE TOO RICH.

IT WOULD BE TOO RICH AND I AM EXCITED TO TRY IT WITH OTHER FLAVORS.

I AM TELLING YOU MY DENTURES ARE --

AND MY NEXT STEP IS TRY IT IN A DUTCH OVEN AND I THINK IT WOULD COOK UP NICE IN A DUTCH OVEN TOO.

IT REALLY WOULD.

AND YOU TRY THIS INSIDE OUT CAKE AND DONNA THIS IS A GOOD RECIPE.

DONNA YOU'RE A GOOD SOUL.

SOMETIMES THE NAMES OF THE DISHES COOK MY PHYLLIS SPEER PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION ARE NOT VERY DESCRIPTIVE OF WHO YOU'RE ABOUT TO EAT.  MAKES NO DIFFERENCE.  SHE COOKS MAZELLE'S STUFF.  YOUR ICE TEA IS GREAT BUT ETION I GUESS THERE IS NOT MUCH RECIPE INVOLVED.

THERE IS A RECIPE AND MY MOM MADE GOOD STRONG ICE TEA AND TEA AND WATER AND STRAIN IT OUT AND YOU HAVE WATER.

YOU HAVE STRONG.  YOU LEFT OUT THE SWEET.

I DID.  YOU HAVE TO SWEETEN YOUR OWN.

WE ALL HAVE OUR CROSSES TO BEAR.

THAT'S RIGHT.  LET ME TELL YOU WHAT WE'RE DOING TODAY. THIS IS SO MUCH FUN AND I HAD SO MUCH FUN PUTTING THIS TOGETHER. I HAD MY MOTHER'S RECIPE BOX SPEAKING OF MY MOTHER AND I WAS LOOKING FOR SOMETHING AND I CAME ACROSS THIS RECIPE AND IT'S IN HER HANDWRITING AND IT'S CALLED "STUFF."  IT'S CALLED "STUFF".

STUFF.

YEAH, THAT'S THE NAME OF IT. IT'S CALLED STUFF AND HOW FUN WOULD THAT BE, AND SO WE ARE MAKING TODAY WITH VENISON WE'RE MAKING MAZELLE'S STUFF.

MAZELLE'S STUFF.

THAT'S MY MOTHER'S NAME.

YOU KNOW THAT MAY NOT BE MAZELLE'S WORDS AND DO YOU WANT TO COME HAVE SOME STUFF.

MOTHER WAS NOTORIOUS OF WRITING DOWN RECIPES BUT NO NAMES ON THEM AND THERE WERE A BUNCH OF THOSE AND I REMEMBER EATING THIS AND IT'S VERY GOOD. IT'S ONE OF THE RECIPES YOU CAN DO AT CAMP, DEER CAMP OR DUCK CAMP OR WHATEVER IF YOU'RE GOING TO HAVE PEOPLE COME OVER.  IT MAKES A LOT AND YOU CAN DIVIDE IT UP AND A FEW SERVINGS.  LET ME TELL YOU HOW SIMPLE IT IS. WE USED A COUPLE POUNDS OF MEAT AND WE USED VENISON AND AN ONION AND CHOPPED UP AND COOK THAT UNTIL THE MEAT IS BROWN AND THE ONION IS SOFT.  LET ME TELL YOU ANOTHER THING ABOUT THIS RECIPE. MOTHER'S RECIPE SAYS TWO CANS OF THIS AND THAT.  IT HAS TWO CANS OF SPANISH RICE.  TO MY KNOWLEDGE THERE IS NO SUCH THING ANYMORE AS SPANISH RICE IN A CAN.  WELL, AND IF ANYONE OUT THERE COMES ACROSS SPANISH RICE IN A CAN YOU LET US KNOW BECAUSE I CAN'T FIND IT AND MAYBE IT'S A SOUTHERN ARKANSAS THING, SO WHAT I DID WAS I BOUGHT THIS RICE AND ABOUT TWO CANS SO THAT'S WHAT YOU CAN DO AND THE RECIPE SAYS SPANISH RICE, SO SHE PUT IN TWO CANS -- AFTER WE BROWN THE MEAT WE PUT IN TWO CANS OF RANCH STYLE BEANS.  THIS IS SO SIMPLE.

YEAH.

BUT IT'S A HEARTY RECIPE WHEN IT'S COLD.  TWO CANS OF THOSE OR A PACKAGE OF SPANISH RICE.

YOU'RE GOING TO DUMP THE WHOLE WORKS.

THE WHOLE WORKS IN THERE.

THIS IS SOME TYPE OF CONGLOMERATION IN THERE.

I HOPE IT GOES BEFORE WE FINISH.

YOU DON'T HAVE A PRAYER TO GET IT IN.

DO YOU THINK I HAVE TO BACK UP AND PUT IT IN SOMETHING ELSE.

EITHER THAT OR GIVE ME A BITE OR TWO.

NOW WE KNOW WHAT HE'S TALKING ABOUT.  THEN WE PUT A KAFN ROTEL TOMATOES AND THEN TWO CANS OF SAUCE.  LOOK AT THAT.  WE'RE GOING TO HAVE ROOM LEFT OVER.

I BET YOU $100 IT'S NOT ALL SHE'S PUTTING IN THERE.

ACTUALLY IT IS.

YOU HAVE CHEESE OVER THERE.

THAT GOES ON THE POT.

THIS IS NOT THE FINAL --

NO.  YOU BROWN THE MEAT AND TURN THE HEAT OFF.  YOU DON'T COUNT WHAT I SPILLED BACK HERE BEHIND THE SKILLET.

PHYLLIS, THAT COULD HAVE BEEN THE SPOON FILL YOU REFUSED ME TO HAVE.

YOU MIX IT UP WELL AND PUT IT IN A NINE BY 13 -- OH THAT IS KIND OF HOT.

KIND OF HOT.

DUMP THAT.

IS THERE A HOT HANDLE?

NO, THIS HANDLE IS ACTUALLY NOT HOT.  YOU JUST WANT TO SHOW OFF MY NEW POT HOLDER.  YOU SHOW IT OFF.

YOU KNOW WHAT YOU'RE DOING.

I FOUND THIS SOMEWHERE THE OTHER DAY.  THIS IS MY LATEST POT HOLDER.  HOW CUTE IS THAT? AND IT'S ONE OF THE SILICON THINGS AND IT WORKS REALLY WELL. OKAY.  WE BETTER GET TO COOKING.

YEAH MOVE ON.

YOU ARE GOING TO BE HUNGRY.

YOU GOT THAT RIGHT.

STIR THIS UP MORE AND WE --

SMOOTH IT OUT.

SMOOTH IT OUT.  THEN WE TAKE A PACKAGE OF FRITOS KIND OF CRUMBLED UP.

OKAY.  THE WHOLE PACKAGE?

THE WHOLE PACKAGE.

IT'S NOT --

NO, THIS IS THE ORIGINAL SIZE LITTLE BITTY BOX.

AND YOU DON'T NEED THE DIPPING CHIPS.  YOU NEED THE ORIGINAL.

WELL, MOTHER'S STUFF SAID FRITOS AND I IMAGINE BACK THEN WHEN SHE MADE THIS RECIPE THEY DIDN'T HAVE THOSE.

THAT'S RIGHT.

AND YOU TAKE AN 8-OUNCE PACKAGE OF CHEDDAR CHEESE AND SPREAD IT OUT AND COOK 350-DEGREES FOR 30 MINUTES UNTIL IT'S ALL BUBILY AND YOU CAN TASTE IT.

YOU KNOW THE REALLY NICE THING PHYLLIS YOU REALLY DON'T HAVE TO WORRY YOUR MIND A WHOLE LOT OF DOING MEASURING.

NO.  IT'S CANS.

IT'S TWO CANS, IT'S A CAN AND A PACKAGE AND --

CANS OF STUFF.

YEAH.

WE WILL BE BACK AND SEE IF YOU LIKE IT.

I WILL LIKE IT.

WELL, MR. JOAN --

IT TAKE YOU LONG.

NO IT DIDN'T.  LOOK HERE. ISN'T IT CUTE AND PRETTY. STUFF.  THIS IS MAZELLE'S STUFF AND IT'S NOT HOT.

HOW LONG HAVE YOU HAD IT OUT OF THE OVEN?  ABOUT 16 SECONDS.

I JUST TOOK IT OUT.  OKAY. YOU TAKE THIS AND I AM GOING TO TELL THE FOLKS HOW WE MADE MAZELLE'S STUFF.

I GUESS I BETTER SET THAT DOWN.

THAT MIGHT BE A GOOD THING.

AND THE COLOR OF THE SHIRT.

AND BLEND IN IF YOU SPILL IT.

I'M GOING TO ASSOCIATE WITH VERY TOLERABLE PEOPLE THE REST OF THE DAY.

ABSOLUTELY.  YOU TAKE 2 POUNDS OF VENISON AND A LARGE ONION AND KIND OF BROWN THAT IN A SKILLET AND THEN ADD TO THAT -- YOU KIND OF DUMP THIS STUFF. YOU PUT TWO CANS OF RANCH STYLE BEANS, A BOX OF SPANISH RICE THAT YOU'VE ALREADY PREPARED, A CAN OF ROTEL TOMATOES AND TWO CANS OF TOMATO SAUCE.

HMM.

YOU MIX THAT UP AND IN A CASSEROLE DISH AND WITH FRITOS AND COVER IT WITH ABOUT 8-OUNCE PACKAGE OF CHEDDAR CHEESE AND PUT IT UNTIL IT MELTS AND BUBBLING AND YOU SERVE IT.

OF ALL THE GOOD STUFF YOU'VE EVER MADE THIS IS THE BEST.

YEAH.

THIS IS THE BEST YOU EVER MADE.

OH GOOD.  I BETTER TASTE IT MYSELF.

YEAH, YOU BETTER DO THAT.

THIS IS AN EXCELLENT RECIPE FOR CAMP.

OH YEAH ANY KIND OF CASSEROLE IS RUNNING OUT TO CAMP WITH.

OR POT LUCKS AND REMEMBER HOW MUCH IT MAKES SO YOU COULD PUT IT IN TWO SEPARATE THINGS AND FREEZE ONE OF THEM AND HAVE IT FOR LATER IF YOU DO IT FOR YOUR FAMILY.

OR SEND IT TO ME.

JUST SEND IT TO JOHN.  TRY THIS.  MAZELLE'S STUFF.

I AGREE.

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