AETN > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side December 2018

Cooking on the Wild Side December 2018


Cornbread Salad

  • 1 small pan cornbread, cooled
  • 4 tomatoes, chopped
  • 1 bunch green onions, sliced
  • 1 green pepper
  • 1 bunch radishes, sliced
  • 2/3 cup sweet pickles, chopped
  • 10 slices of bacon
  • 1 8 oz. jar or 1 cup mayonnaise
  • 1/3 cup juice from sweet pickles

Cook bacon, crumble and set aside. Crumble cornbread in large bowl and set aside. Mix tomatoes, green onions, green pepper, radishes and sweet pickles in bowl and set aside. Add crumbled bacon to cornbread and stir. Add vegetables mixture to cornbread and toss gently. Pour mayo and pickle juice over ingredients and mix well. Refrigerate and serve cold.

Brunswick Stew

  • 6 squirrels, cut up
  • 2 chicken thighs
  • 4 quarts chicken broth
  • 2 large onions, sliced
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. cayenne pepper
  • 1 lb. lean smoked ham, diced
  • 2 cans (28 oz.) whole tomatoes
  • 2 10 oz. packages frozen lima beans
  • 4 large potatoes, diced
  • 2 10 oz. packages corn
  • 1 stick butter

Place squirrel, chicken thighs, chicken broth, onions, salt, and pepper in large pot. Simmer until squirrel is tender, about 1½ hours. Remove from heat. When squirrel and chicken are cool, remove from bones and return to pot. Add tomatoes, ham, lima beans, potatoes, and corn. Simmer another hour, stirring frequently to prevent sticking. Remove from heat and stir in butter. Add additional salt and pepper if needed. Serve in a bowl with favorite bread.

Smiley Bars

  • 1 stick butter, melted
  • 1 cup graham cracker crumbs
  • 1 small can sweetened coconut
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips
  • 1/2 cup toffee pieces
  • 1 cup pecans, chopped
  • 1 can sweetened condensed milk

Pour melted butter into a 13x9 pan and add graham cracker crumbs over butter. Sprinkle coconut and add butterscotch chips, chocolate chips, toffee pieces and pecans. Drizzle sweetened condensed milk evenly over ingredients. Bake in a 350° oven for 30 minutes.