_things I Dont Care To Eat Recipes

Steps:

• One of the advantages of writing your own cookbook is being able to leave out your least favorite foods! In my case it's grits and green lima beans. Two things that I figure you eat just before you eat each other! In college one of my roommates was from Florida. Despite the Southern genes in my system, Tom, my roomate, was unable to convince me grits were real food. At the risk of offending those who may care for grits, I didn't include any recipes utilizing them. In today's society it is often fashionable to blame one's adult dysfunctions on a troubled youth. Looking at grits, no matter what you put on them, reminds me of the gallons and gallons of hot mush I ate as a kid. Nothing against my mom, but by the time I left home, I'd more than had a belly full of mush. Tom tried several remedies on grits when we lived together. Eggs with runny yolks, lots of butter, gobs of melted cheese, nothing could disguise the fact that grits look like hot mush. The other Southern dish I ate as a kid, which I didn't and still don't like, is succotash. I'm not sure who thought to call corn mixed with green lima beans succotash, but I care neither for the name or the dish. Why spoil good sweet corn with lima beans?Anyway...please, don't feel offended by the omission of these two things if they are among your favorite foods. Indeed, please feel free to make them and serve them with anything you find in this book that they will go with. Just don't give me any credit for the meal, whether good or bad.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Cooking with Dutch Ovens

Steps:

• 1. Preheat oven to 325 degrees. Take a 9 x 13 baking dish and spray with cooking spray. Have a piece of aluminum foil ready to cover your baking dish also sprayed with cooking spray.
• 2. Slice your onion ... I cut mine in half and then slice ... just throw the half slices all over the bottom of the dish (onions become a bed so that the chicken does not stick to the dish), add mushrooms and carrots.
• 3. Take the Zesty Italian Dressing pour 3 or 4 Tbsp into baking dish. Then add the minced garlic, Worcestershire sauce and liquid smoke to the dressing. Shake it all up together and mix well.
• 4. Rinse and pat dry the chicken breasts and place on top of onions in the baking dish. Place your bay leaves in the dish. Pour the Zesty Italian Dressing mixture over the top of the Chicken.
• 5. Take your aluminum foil and cover your baking dish. Place the dish in the oven and bake for 30 to 45 minutes depending on the thickness of the chicken breasts ... you can substitute thighs if you prefer.

Steps:

• If you're not a duck hunter or married to a duck hunter, just skip this recipe. Personally, I've never tried to cook a coot, primarily because I've never even shot at an "Ivory Billed Mallard". Remember, this is the guy who will eat every thing except grits and green lima beans. In this modern age, it seems to me, too many people blame events in their childhood for the mistakes or failures they make as adults. Some rightly so, but I can't help but feel a lot of it is over done!So where is all this leading, you ask yourself? Yup! you guessed it, my childhood. Since my dad first took me duck hunting at age three, the list of things I've done in life longer than I've duck hunted is fairly short. Memories of those first duck hunts are still vivid. Back in that distant past, I learned that the preferred duck of those who wait at home while others duck hunt, to be mallards. Those of the green headed variety! My dad, being a pretty fair hand with a shotgun, seldom got skunked in those days. He'd been there before, but it was a new experience for me, just four years old. About the only thing flying in the marsh that day were coots, which Dad had several different adjectives to describe. I didn't understand why dad didn't shoot them as they patterned by. At that time I obviously thought-ducks are ducks! Wrong! How long I pestered Dad to shoot them, I can't remember. What I do remember is him saying, "Mother didn't like any kind of ducks except those with green heads" and it wouldn't be very smart to take something home she didn't like. Though I was just four years old, that part I understood! I'm sure Dad first passed this recipe on that day. Over the years, Dad repeated this recipe so many times I've memorized it without ever having cooked it.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish