In Search of the Country Doctor

Have you been in Van’s IGA lately? If you have you will see how they have changed a few things around to hopefully make more sense to you when you are grocery shopping. It all started when Brad (the manager) decided the dog food really shouldn’t be next to the crackers! He thought that if he was going to make that change why not go through the store to see if any other changes needed to be made - and he did find a few.
Now all the canned vegetables are in one place, including the tomatoes; the canned beans are next to the dried beans; etc. Some things are still in the same aisle, just in a different place.
I have an app for my iPad/iPhone called Grocery Gadget, where I can enter the grocery item and then put in the aisle it is found while shopping at Van’s IGA. Sometimes it was hard to guess which aisle it was in but now the layout of the store makes sense.
I know change is sometimes irritating, but I think in the long run this change will be worth getting used to.

How many cookbooks is too many?....... Trick question - you can never have too many cookbooks - or recipes! This last week was the Quigley Shoot in Forsyth and I had a full house at the B&B and one of my returning guests brought me a cookbook..... because you can never have too many cookbooks!
This cookbook was put together as a fund-raiser to help cover medical expenses for a man in Greybull, Wyoming; so it is for a good cause as well. If you would like to purchase one of these cookbooks send $10.00 plus $3.00 s/h to:
Diana Casey
3748 Greybull River Rd
Greybull, WY 82426
307-272-4970

This cookbook has some different recipes that I have not seen before, like:

Skunk Deodorant Wash

1 qt. Hydrogen Peroxide
1 lg. box baking soda
1 T. liquid soap
In a bucket. Combine Peroxide, baking soda and soap. Wet dog. Apply mixture. Keep out of EYES! Allow to soak for 5-10 minutes.

Sweet Alabama Cornbread

1 1/4 c. all-purpose flour
3/4 c. yellow or white cornmeal
2 t. baking powder
1/3 c. sugar
3/4 t. sea salt
1 1/4 c. milk
1/4 c. sweet cream butter
1 egg
Preheat oven to 400 degrees. Grease and lightly flour and 8x8 baking pan. Sift together flour, cornmeal, baking powder, sugar and salt. In a separate mixing bowl combine butter and egg using a wire whisk, beat until fluffy. Stir in milk. Add the wet mixture to the dry mixture stirring until ingredients are just combined. Batter should be thick and slightly lumpy. Pour the batter in the baking pan and bake for 25-30 minutes or until top is golden brown. Let cool 5 minutes before slicing and serving. Serve warm with butter and honey.

Rick’s Plum Hooch

1 gallon ‘pickle jar’ wild plums (or other juicy type fruit)
5 c. raw coarse sugar
1 t. pure vanilla
About 1 fifth cheap Vodka
Fill gallon jar with fruit of your choice. Pour sugar over top. Add vanilla. Fill jar to the top with Vodka. Screw lid on tight, date with label and store in cool, dark place for one year. Turn the jar over a few times the first month or two until the sugar dissolves. Slowly rack (pour off) the mix thru a strainer and bottle as desired.

Plum Hooch Nut Bread

1/2 c. butter, softened
1 c. sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
2 T. buttermilk
1 c. chopped plums left over from Hooch recipes
1 c. chopped nuts
Cream together butter and sugar. Add eggs, vanilla, flour, baking soda, salt, buttermilk. Mix well. Stir in plus and nuts. Divide dough into two greased loaf pans. Bake at 350 degrees for 55 min. Cool 10 min. and then shake from pan.

Corned Venison

2 1/2 qts. water
6 T. Morton Tender Quick Salt
1/2 c. brown sugar
1 1/2 T. Pickling spices
1 T. garlic powder
5 lb. Venison, large solid cuts, de-boned
Combine 1 pt. water with Tender Quick, brown sugar, pickling spice and garlic powder in med. saucepan. Bring to boil over med. heat and stir until dissolved. Pour into a large food grade plastic container and add the rest of the water. When cool. add meat and cover tightly with lid. Refrigerated at least 5 and up to 7 days, turing once daily. Place meat in Ziploc freezer or vacuum seal bags and freeze. To cook; Place meat in large pot. Sprinkle with 1 T. pickling spice. Cover with water and simmer for 3-4 hours.

Greenie Noodles

1 medium head cabbage
6 T. butter
1 package Ramen noodles
Chop cabbage into strips. Melt butter in skillet and fry cabbage until soft and a bit caramelized. In just enough water to cover, cook up one pkg. of Ramen noodles. Mix noodles in with the fried cabbage and add the seasoning packet from Ramen.

Kielbasa Stew

2 (28 oz.) cans diced tomatoes
2 c. water
1 medium onion, chopped
1 green bell pepper, chopped
1/2 head shredded cabbage
1 t. celery seed
1 lb. polish kielbasa sausage
Cut kielbasa into 1/2” chunks. In large pot combine tomatoes, water, onion, pepper, cabbage, celery seed, and sausage. Bring to boil and reduce to simmer. The longer it simmers the better it is. Generally about 2 hours.

Sopa De Queso Nacho

(Nacho Cheese Soup)

1 (5.25 oz.) box of au gratin potatoes
1 (14 oz.) can of tomatoes with green chilies
1 (15 oz.) can whole kernel corn, drained
2 c. water
2 c. milk
2 c. cubed Velveeta cheese
Combine potatoes and water. Bring to a boil for 10 minutes. Add corn and tomatoes and simmer for 10 more minutes. Add cheese and milk and simmer until cheese melts. Serve hot with tortilla chips or cornbread. Print this post