Barbeque Muskrat

• 1 md Muskrat
• SALT AND WATER FOR SOAKING
• 1/4 c Chili powder
• 1/4 c Paprika
• 1 c Tomato puree
• 1/2 c Molasses
• 1/2 c Onion, grated
• Salt and pepper

Cut muskrat into serving pieces and soak overnight in salt water to cover.
Drain and dry. Dredge with mixture of paprika and chili powder. Place on grill over coals with a drip pan underneath. Mix remaining ingredients and correct seasoning. Baste meat frequently and turn often until tender.

A Red Chili Nightmare

• 1 c Pinto beans,dried
• 5 c Water
• 2 tb Lard
• 1 tb Bacon drippings
• 1 Onion
• 12 oz Pork sausage,country-style
• 1 lb Beef,coarse grind
• 4 Garlic cloves
• 1 ts Anise
• 1/2 ts Coriander seeds
• 1/2 ts Fennel seeds
• 1/2 ts Cloves,ground
• 1 Cinnamon stick,ground,1"
• 1 ts Black pepper,freshly ground
• 1 ts Paprika
• 1 Nutmeg,ground,whole
• 1 ts Cumin
• 2 ts Oregano,dried,pref. Mexican
• 4 tb Sesame seeds
• 1 c Almonds,blanched,skins remov
• 12 Red chiles,whole dried or
• 1 1/2 c Chile caribe
• 1 1/2 oz Milk chocolate,small pieces
• 1 cn Tomato paste(6oz ea)
• 2 tb Vinegar
• 3 ts Lemon juice
• 1 Soft tortilla,chopped
• Salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

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Hungarian Goulash Soup

• 4 x Med Onions, peeled & chopped
• 2 x Lg cloves Garlic, crushed
• 1/2 c Shortening or salad oil
• 3 1/2 tb Paprika (Hungarian)
• 3 lb Lean Beef Chuck (1" cubes)
• 2 x Lg Tomatoes, peeled & choppe
• 2 ts Caraway seeds
• 1 1/2 ts Dried Marjoram
• 1 ts Minced Lemon peel
• 8 c Water
• 2 ts Salt
• 1/2 ts Pepper
• 4 x Med Potatoes, peeled & cubed

Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10.