Trapper's   of   Starved   Rock
St. Charles, Missouri
Hush Puppies
1 cup cornmeal
2 tbsp all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
3/4 cup buttermilk
3 tbsp finely chopped onion

In a large bowl stir together the
cornmeal, flour, baking soda and
alkt.  In a small bowl stir together
the egg, buttermilk and onion.  Stir
the liquid ingredients into the
cornmeal mixture just til the dry
ingredients are moistened.  In a 10
inch skillet melt enough lard to give
a depth of 1/2 inch.  Drop the batter
with a table spoon into the hot fat,
spreading the batter slightly to
make a patty.  Fry till golden brown
which should take 2-3 minutes,
turning once.  Drain with a paper
towel and serve warm.  Makes 24
hush puppies.
Check back daily.   More recipes coming.
Main Dish
Trail bread
Handful of flour
Dab of bacon grease or butter
Pinch of salt
Thumb size pile of white hardwood
Sugar, honey or maple sugar

Mix flour, salt and ash.  Add sugar
or honey if desired.  Add water and
small amount of grease and stir
until you have a dough
consistance.  This recipe can be
made in a dutch oven or using a flat
rock along side the fire to reflect the
heat and another flat rock on top of
the first one to hold in the heat.  Use
other rocks or non-burning supports
for each of the flat rocks.  With the
use of the rocks, build your fire and
check the rocks by sprinkling a little
water on them.  When the water
splatters off, you're ready.  You can
use a tin plate to put your mixture in
and place in your dutch oven or
rock oven.  Check frequently so
bread does not burn.  You can also
us a green stick the size of your of
your thumb and wrap the dough
around it and hold over the fire.
10 lb Deer - Elk - Moose - Ground
2/3 c  Curing sugar or curing salt
1 tsp  Cardamom
1 tsp  Marjoram
1  tbsp  MSG
1 1/2 tsp  Cayenne pepper
2 tbsp  Black pepper
3 tbsp  Liquid smoke
2 tbsp  Water
1/2 tsp  Garlic powder

Debone the meat and remove the tendons
and fat from the meat. It is important that you
remove all fat or it will go rancid. Grind the
meat into a coarse texture. Mix the spices
thoroughly and then add the spices a bit at a
time while kneading the meat like dough. Put
the meat in the refrigerator for at least 6 hours
to allow the spices to work through the meat.
To make the meartinto jerky, roll the meat into
logs about 4 inch x 14 inch and place the meat
in the refrigerator until it is solid but not frozen.  
Slice the logs into 1/8 inch" slices from  one
end of the log to the other.  If you don't have a
slicer, roll the meat out to a 1/8" thickness
between two   pieces of wax paper. Remove
the top paper and score the meat into strips
and place them in the freezer for about 45
minutes. Remove the meat and break at the
score marks. Place the jerky on wire racks
and place them in a 150 F. oven, leaving the
door slightly open so moisture can escape
and the heat does not build up.  Turn the jerky
once or twice during drying and rotate the
racks if the jerky near the elements begins to
dry too fast. Meat should be left slightly
pliable.  This  should take somewhere around
3 or 4 hours.  Cure  the jerky to whatever
stage you like it, ie., very flexible to crisp like a
potato chip.   Jerky can can be stored for
months in the freezer.  The drier the jerky is,
the longer it will last.
Bake Beans
1 lb. ground beef, venison,elk,
buffalo or you favorite meat
1 large can pork and beans -
5 Tbs Worcestershire sauce
4 Tbs mustard
¾ cup dark brown sugar
1 cup bell peppers, chopped
1 cup onion, chopped
2 cups Kraft barbeque sauce

Brown your choice of ground meat
and in a skillet,  sauté the bell
peppers and onions until soft.  Add
the rest of the ingredients into a
large casserole dish and cook at
350 degrees for 1½ hours.  These
are baked beans like you've you've
never had!
Year-round Fruit
2 C of cooked rice
½ cup each – strawberries, grape
halves, pineapple tidbits,
banana       slices
¼ cup pineapple juice
2 Tbs plain yogurt
1 Tbs honey

Mix the rice and all of the fruits in a
large bowl. Blend in the pineapple
juice, yogurt, and honey with a
whisk in a small bowl and toss over
rice mixture.   Any time of the year,
this taste get over your favortie