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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caraway's Country Perleau Recipe

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This recipe for Caraway's Country Perleau is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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