Louisiana River Otter Hot Root Soup

** Zatarain’s is a Louisiana food group. It gives this dish it’s distinct taste. If you have never used Zatarain’s, you don’t know what you’re missing. It’s a blend of essential oils of Bay, Clove, Black pepper, Thyme, and Majoram . You may use the actual spices to season the potatoes, but it won’t be quite the same.
** The method of flour cooked in butter or oil, in La, is known as a Reaux (Roo). All liquid based dishes in La are started this way. It’s traditional and very tasty.

In about 3 quarts of water and Zatatrain’s boil the potatoes until not quite done. Drain and **reserve the water. In a mid to heavy weight pot, brown butter. Add peppers, celery, onions, and garlic. Stir often, cook til translucent. Meanwhile, mix flour with HOT tap water. Blend smooth, you can use a tightly lidded jar and shake. This keeps the lumps out of the dish. Very important! While stirring constantly, blend flour into butter base. Keep stirring as it will thicken greatly. Brown flour, some of it will stick to the pot, scrape and stir in. Add the stewed tomatoes. Mix well. Add up to 3 cups of the potato water. Stir often. Add the zucchini, and potatoes. Add the spices all at once. Lower heat and simmer, for a while. Stir occasionally. The base will thin as the zucchini cook down. Serve Piping hot, option- serve over rice, very South Louisiana.
p.s. It’s even better the next day after the spices have soaked for a while.

This recipe was contributed by OtterMiko.

Bernard Bread

Dissolve the yeast and water in a large bowl. Wait about 7 minutes. Next, add the egg, sugar, salt, and baking soda. Very carefully, add in all the other ingredients except the flour. Then, add the flour and stir. Cover for 1-1/2 hours with a cloth.

Prepare a pan. Grease it. Preheat the oven to 350 degrees. Add the batter to the pan, and let it stand for 35 minutes. Then put it in the oven and bake for 40 minutes.

When halfway through, brush top of the loaf with a beaten egg and some flour. Push it back in the oven and continue the baking.

This is actually a simple version of Bernard Bread. It should actually be a little smaller than a grown badger, but none of us have ovens that big.

This recipe was contributed by Strawberri Redfur.

Garlic Herb Cheese Bread

In a large bowl, dissolve the yeast and wait for 5-10 minutes In a small saucepan, warm the cottage cheese for about 5 minutes. Then, add the warm cottage cheese, egg, basil, tomatoes, olive oil, sugar, garlic, salt, pepper, and baking soda to the yeast and water. Stir in the flour and Parmesan cheese. Cover with cloths and let it rise for 1 1/2 hours. Grease a 1-quart casserole. Stir the batter vigorously and pour into the prepared casserole. Let rise again for about 35 minutes. Preheat the ovens to 350 F. Bake the loaf for about 40 minutes. Let it cool. Loosen the loaf by running a knife around the edges of the casserole. Either serve it in the casserole or cool it some more.

This recipe was contributed by Strawberri Redfur.

Shrew Bread

Heat oven to 425 degrees. In cast iron skillet, put bacon grease(enough to coat bottom good) to coat bottom. Put in oven to heat while mixing batter. Mix all dry ingredients well, then add eggs, bacon grease, and buttermilk. Batter should be about like cake batter or a little thicker. Pour batter into hot skillet, return to oven until golden, about 30 minutes.

This works best in a skillet with compartments. Goes great with stews.

This recipe was contributed by Sandblast Patchwood.

Hunter's Hot Pot

Cut the potato into 1.5 inch pieces and for the rest of the vegetables, except the bay leaf and onion, cut them into 1 inch pieces. But with the onions you chop them (not dice). Boil water in a pot and add vegetables. Add onion and whole bay leaf. Boil uncovered with all ingredients until vegetables are tender(about 30 minutes). Let cool. Serves 5-6. Enjoy!

This recipe was contributed by Graham.

Mossflower Wedge

Dough: Filling: Topping:

Combine the ingredients to make the dough then freeze for a 1/2 hour. Lightly grease the bowl with olive oil or butter then dust with flour. When the dough is ready, smush into the sides and bottom of the bowl (if you don't have enough dough, just make some more)Take the chopped leeks and smush down into the bottom until their packed tight in. Then, if you want cream cheese, spread it on to taste over the layer of leeks. Pack the 1 cup chopped onions down onto the cream cheese and/or leeks. Then take the gravy or broth and ladle it over the onions evenly. Then make some more dough and freeze like you did in the beginning. When the dough is ready, roll it out, lift it carefully and lay it over the filling. Then crimp the edges. Mix the olive oil, and diced small onions and spread on to the top crust. Cut slits in the center. Bake until golden and brown and when no more steams coming out of the top. Serve hot. Refrigerate leftovers in airtight container. I hope you enjoy!!

If you want to you can add a third layer of chopped peppers. You can also mix in a little hotroot in the filling or topping to satisfy your need for spicyness. You might (though I haven't tried) substitute fruit for the vegetables.

This recipe was contributed by Cregga Badgermum.

Lemon 'n Butter Trout

Clean the trout. Place trout in lightly greased baking sheet. Put 3tbsp of butter inside trout. Cut lemon in half and squeeze juice from one half on the inside of the fish. Slice the remainder of the lemon and put the slices on top. Lightly sprinkle 1 and a half tsp of parsley on top of the fish. Cook until inside is moist and flaky.

This recipe was contributed by Wildrose the Otter.

Otter's Hotroot Soup

Mix water, pepper and paprika together and heat it for 5 minues at the lowest possible temprature. Slowly add green oinions, shrimp and garlic. Slow boil it and let it cool for 1 minute. Add chili powder and enjoy. Vary the amount of pepper depending on how spicy a soup you want. Very good but spicy!

This recipe was contributed by Andrea Jaszlics.

Fish Cakes and Salad

Combine all ingredients together, except 1/2 cup of bread crumbs, olive oil, butter, spinach, veggies, and salad dressing. Mix well. heat olive oil and butter in a saute pan over medium heat. With mixture, form 2" round disc shaped cakes. Gently dip into remaining bread crumbs and coat. Saute until golden brown and heated though, about 5-10 minutes. Drain on paper towels. Lightly toss spinach and veggies with dressing. Serve cakes on a bed of salad. For you otters, if the amount of hot sauce is too little, just add more!

This recipe was contributed by Lady Jeweleyes.

Hotroot Soup

Boil potatoes in water. When almost soft, take off stove and let sit for about 5 min. Add noodles, celery, and shrimp (already cooked). When almost done, cook corn. When corn is done, throw that in too, along with tomatoes. When hot to your liking, throw in! as much hotroot and pepper and salt as y' like. Enjoy! (Please be careful: very spicy and hot!)

This recipe was contributed by Rachel Smucker.

Mem Divinia's Hotcakes

In medium size mixing bowl, mix first four ingredients. sift together flours, baking powder and baking soda and fold into mixture. Bake on hot ungreased griddle until bubbles pop. (about 4 minutes). Note: leftovers may be frozen in freezer.

This recipe donated by Jeffry Hammerquist.

Nutbread

Sift flour, baking powder, and salt. Cream sugar and shortening. Beat eggs and add to mixture. Add milk and flour mixture. Grease and line pan. Bake 1 hour at 350 degrees. Makes 1 loaf.

This recipe donated by Rasia Blueriver.

Skilly and Duff

Peel potatoes, and cut into small cubes. (The size doesnt matter, whatever your preference is.) Put the potatoes in a frying pan, with the crisco shortening. Start frying them on medium low. Next, while watching the potatoes, and stiring them regularily, break the eggs into a bowl, and beat them. When the potatoes are brown, and almost fully cooked, pour the beaten eggs into the frying pan. Wait a few minuts, until the eggs are almost hard. Then flip the outsides of the egg into the middle. Do it gently though. Repeat this once more. Once you are done with that, you dont have to worry about flipping them gently anymore. Just flip them a few more times until the eggs are sticking to the potatoes. Add salt to taste. All that is left to do is get them out of the pan and enjoy.

This recipe donated by Keith Norman.

Oat Farls

Mash the potatoes and stir in salt and butter.Work in enough oat meal to form a soft dough. Turn onto a surface scattered with oat meal and form into a round or square shape.Cut into quarters(Farls). Heat a griddle . Cook the farls on the hot griddle until browned on both sides . Eat hot with plenty of butter. You could put berries,nuts, or gravy in the mix if you like.

This recipe donated by Robert.

Rosemary Popovers

Butter a popover pan or 12 standard-sized muffin-tin cups. In a bowl, combining the eggs and salt and beat lightly with a whisk. Stir in the milk and butter. In another bowl, stir together the rosemary, parsely, and flour, then beat into the egg mixture just until blended. Do not overbeat. Fill each cup about half full and place in a cold oven. Set the oven temperature to 425ºF and bake for 20 min. Reduce temperature to 375ºF and bake until the popovers are golden, 10-15 min. longer. They should be crisp on! the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 min. for futher crisping, then remove and serve at once. Makes 12 popovers.

This recipe donated by Rasia Blueriver.

Leek Soup

Melt butter/margarine in skillet over medium heat. Cook leeks for appx. 5 minutes. Add chicken stock and 2/3 cup water bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato ! after mashing or put in blender at low speed. Add chives as garnish.

This recipe was donated by Basil S. Hare.

Yet Another Deeper 'n Ever Pie

It's starting to look like we should have a special category for these popular pies! This is our third (and most elaborate) Deeper 'n Ever Pie Recipe!

Piecrust

Filling

Topping

Procedure

Piecrust:

Filling:

Topping:

This recipe was donated by Muffa the Badger Mother. You can contact her at mdolan@bga.com.

Hotroot Soup

Ingredients:

Procedure (by Ruddle) Boil watershrimps. Melt bacon fat in large skillet and brown watershrimps lightly. Remove from pan and set aside. Add onion, okra, hotroot powder mix, and pepper and cook over medium heat, stirring constantly for five minutes. Stir in tomatoes, basil, and three cups of boiling water. Mix in watershrimps and about a teaspoon of salt. Cover and simmer 30-40 minutes. Add cooked rice, mix well, and cook 5 more minutes to heat through. WARNING: this otter recipe is very spicy!! Serves 4.

This recipe was donated by Erik. You can contact him at afn45964@afn.org.

Jess Squirrel's Celery with Pine Nuts

Ingredients:

Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crisp, about 15 minutes. Remove lid, stir in salt & pine nuts, serve immediately.

This recipe was donated by Bluetip Blackcat. You can contact him at hdavies@mlcu.com.

Deeper 'n Ever Pie


Filling:
4 large potatoes,peeled,cut in quarters,cooked and mashed
2 small turnips,peeled,cut in chunks,cooked and mashed
2 beets boiled whole in their skins until tender, then cooled, peeled, and sliced thinly.
1 large onion-sliced and sauteed in butter
1 cup (or more) of cheese, grated

Make a crust for a covered pie. Roll out bottom crust and fit into a 9*9 pie plate. Put half of the cheese over the bottom crust. Mix potatoes and turnips together and add 1 Tablespoon butter and 1/2 cup of milk. Put half of this into the pie crust. Mix all the beets and onions together and put on top of the potato and turnip mixture. Then put rest of potato and turnip mix on and rest of cheese. Put the top crust on with an attractive edging and slits so steam can escape. Bake at 375 degrees for 35-40 minutes until crust is browned.

This recipe from Sunstrike the Hammer.

Turnip'n tater'n beetroot pie


Ingredients:

-One quart each of turnip, potato, and beets diced small.
-Herbs of your choice
-for gravy: 1/4 cup flour, salt and pepper, 2 chicken bouillon cubes, 2 and 1/2 cups veggie broth.
-for pastry: 3 cups flour, pinch of salt, 1/4 tsp. powdered sugar, 4oz. shortening, 1/2 cup water, 2 Tbsp milk.
Directions:

-To make pastry: mix dry ingredients. Boil together shortening, water, and milk. Pour over dry ingredients and mix as quickly as possible. Set aside 1/4 of dough, put the rest into a large straight-sided souffle; dish and press onto bottom and sides.
-To make filling: cook beets and turnips for 15 min. each, save cooking water. Mix all 3 veggies with whatever herbs you like. Mix flour with enough water to make a smooth soupy paste. Add bouillon cubes salt and pepper. Stir in juice from cooking veggies and cook to make gravy. Add to veggies and put into crust. Roll out remaining crust and put on top.
Cut slits in top of crust. Bake at 350 degrees for 30 min. and then at 300 degrees for 1 hour.
This recipe comes from Teaslepaw's page. Visit it here.



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