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From the Kitchen of: Pepper
Serves 4 to 6.
| 2 | Squirrels, cleaned and dejointed | |
| 5 | cups | hot water |
| 1 | tea | salt |
| dash | pepper | |
| 2 | onions, diced | |
| 1 | cup | celery, diced |
| 1 | cup | carrot, diced |
| 1 | green pepper, chopped | |
| 2 | tbl. | butter or margarine |
| 1/2 | cup | White or brown rice |
| 3 | tbl. | all purpose flour |
Place squirrels in cooker with water, salt and pepper. Pressure cook at 15 lbs. pressure for 25 to 30 minutes. Meantime, saute the vegetables in the fat until soft and yellowed. Remove squirrels from cooker. Add vegetables and rice to broth in the cooker and pressure cook 7 minutes at 15 lbs. pressure. Cut squirrel meat in small pieces, roll in flour and add to stew. Bring to boiling point and serve with corn bread.