Elephant Stew

As I was looking through my Mom’s recipes I came across a cookbook called Hill N’ Holler published by the Madison County Extension Club in Arkansas in 1977.  I recognized so many names from the book and  reading the recipes brought back a lot of great memories. Imagine my surprise when in the middle of pages of Meats and Casseroles I came across this recipe for Elephant Stew! Thought you might enjoy it if you are going to be serving a crowd!

Ingredients:

• 1 medium-sized elephant
• 2 rabbits (optional
• Salt and Pepper 

Directions: 

Cut the elephant into small bite sized pieces. Add enough brown gravy to cover. Cook over a kerosene fire at 465 degrees for about 4 weeks. This will serve 3,800 people. 

If more are expected, 2 rabbits may be added. BUT, do this only in an emergency, as most people do not like hare in their stew!

Stuffed Pepper Soup

I was surfing around the web today looking at recipes and spotted one for a stuffed pepper soup. That reminded me of a favorite recipe of mine that I haven’t made for a long time. After some searching I found my recipe and it was very similar to the one I had seen. Since it’s a windy cold day here in Idaho it seemed the perfect time to mix up a pot of the soup. For some reason the whole house just feels warmer and cozier with a pot of soup simmering on the stove. I have always loved stuffed bell peppers but since I live alone I really don’t go to the work of making stuffed peppers for one. This soup on the other hand reheats great and can be frozen in individual servings for whenever a quick meal is needed.