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Caraway's Country Perleau Recipe

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This recipe for Caraway's Country Perleau, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Carraway (MA)
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 C. Water
4 C. Rice
1 Whole Chicken ( 3 1/2 TO 4 LBS)
1 lb Little Smokies (Hillshire brand is best 6-8 Squirrel Legs
8 Doves Breast (or more doesn't matter) Salt
Pepper
Texas Pete

Directions:
Directions:
Bring water to boil in a large pot, add salt to taste. add all meat except little smokies boil until tender, remove chicken and dove breast,from water and debone and shred. Return to pot adding little smokies. Keep squirrel meat intact, as some folks will not want squirrel meat and those that do can enjoy a leg intact.Return to water to continue boiling, slowly adding rice, stirring constantly to prevent rice from sticking, reduce heat to mid low range. Salt and pepper to taste, simmer for 20 minutes, stirring occasionally until rice is tender.
....When you serve your plate add saltand pepper and Texas Pete to taste for flavor and warmth...Don't forget to try a squirrel leg, Enjoy with light bread, bread and butter pickles and Sweet Ice tea.

 

 

 

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