It was time. I needed new bras. I hate buying bras, but I bought three Lily of France bras yesterday. I also bought two new pairs of dress pants I can wear to work and about ten new shirts—everything was on sale. I don’t buy a lot of clothes for myself, but sometimes you gotta do what you gotta do.
I couldn’t figure out how to make bird feeders from my old bras, so I threw them in the trash.
When we had the cookout last week, my oldest sister brought me a cook book that had been put together by local people to raise money for the Special Olympics in Indiana. Although I love to cook and I like to read cook books, I rarely use the recipes in them. I’m more of a recipe inventor than a recipe follower.
Anyway, I was reading the recipes when I came upon this one:
Elephant Stew
1 elephant
1,000 tsp. salt
950 to 1,000 cups of brown gravy
2 rabbits (optional)
Cut elephant into bite size pieces, this should take about two months.
Cover with brown gravy. Cook at 450 degrees over open fire for about 4 weeks.
This will serve about 3,800 people. If more people are expected, the two rabbits may be added but do this only if necessary as most people do not want to find a hare in their stew.
You can thank a woman named Sue Crawford from Union City, Indiana for that recipe
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5 comments:
I had the elephant Stew Reipe on a tea towel I bought in south Africa in 1988
damn that plagarist Sue Crawford!
It is cute, I think I am going to send it to my mother and sister-in-law who think I should cook more - telling them about the great new recipe I tried out and see if they can top me. - blu
Will anything go wrong with this recipe if I add black pepper as well as the salt?
do you make sausage out of the leftover bits that don't make it into the soup, or should it go into scrapple instead?
oh and is it served over noodle or rice, or do i need to make cornbrad to go with it?
jilly
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