MOUNTAIN OYSTERS

MOUNTAIN OYSTERS 5 to 10 mountain oysters, cut 1/2 inch thick (may use either hog, bull or sheep) 4 eggs, beaten 1/4 c. milk 1/4 c. beer (may use more if you prefer) Crackers, finely crushed Salt & pepper to taste 3/4 c. shortening 1/4 c. butter Rinse and drain mountain oysters. Mix beaten eggs, milk and beer in bowl. Crush crackers and put into separate bowl. Melt shortening and butter in large skillet. Dip mountain oysters into egg, milk and beer batter, then roll in cracker crumbs. Fry oysters in skillet until done (when pink color disappears and coating … Continue reading MOUNTAIN OYSTERS

Haggis

Total: 5 hr 42 min Active: 30 min Yield: Depends on how much you throw Level: Advanced Ingredients 1 sheep stomach 1 sheep liver 1 sheep heart 1 sheep tongue 1/2 pound suet, minced 3 medium onions, minced 1/2 pound dry oats, toasted 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon dried ground herbs Add Checked Items to Grocery List Directions Rinse the stomach thoroughly and soak overnight in cold salted water. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and … Continue reading Haggis