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City, Kansas author/artist Robert William Vincent (AKA) pabear48
Titled: Hray-Mah! The Earth is Gone?
674 pages of reference for Serious Bible Study
Read the Simplicity of the Gosple!
Learn what the Church's do not want you to read and know?
Like what are the SEVEN PRAYERS that Jesus asked only those following him to pray?
Come and take a peek at NEW e=PDF download
Click our safe link: HRAYMAH
RAW RELISH CRANBERRY
2 Large onions
4 cups cranberries 1.5 cups honey
orange zest, then peel off most of the bitter white under-rind. Cut the oranges across to remove seeds. Force zests, cranberries
and orange sections through a food grinder and mix well. Stir in honey.
Make this several hours before using, so flavors
can mingle at room temperature..makes about a quart.
NATIVE AMERICANS used cranberries for foods,
medicines and dyes. It is a most unique berrie
which is found throughout the northern states.
1/2 cup cornmeal..yellow
4 cups hot whole milk
1/2 cup maple syrup 1/4 cup
2 eggs, slightly beaten 2 tb butter/mar/melted
cup sugar..brown pkd. 1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup milk, whole/cold
In a double boiler, slowly stir cornmeal into hot milk. Cook over boiling
water, stirring occassionally--for 20 minutes....preheat oven to 300 f. slightly greese 2 quart baking dish (8 1/2 round).....In
a small bowl, combine rest of ingredients...EXCEPT COLD MILK..stir into cornmeal mixture...mix well..turn into prepared dish..NOW
pour the cold milk on top, without stirring...BAKE...uncovered...2 hours..or just until set but quivery on top. DO NOT OVERBAKE...
LET STAND FOR 30 MINUTES BEFORE SERVING
Great with Ice Cream
WILD RICE CASSEROLE"
one cup wild rice (thoroughly washed under cold
(water in a mesh strainer)
3- cups hot chicken broth 3 tbls. chopped onion
3 tbls chopped
green pepper (red,green & yellow)
1/2 stick margarine
Heat margarine in frying pan over low heat. Saute onions
and peppers. Add rice and blend.
cover and bake at 350 for 45 minutes or until liquid is absorbed.
Try other variations ; use chicken or turkey. chopped wlnuts or cashews for holidays
with beef broth .
Pork roast with 3 cups of water and a couple strips of bacon.
INDIAN TACOS "
1lb. fried hamburger 2 cans tomatoes
large green pepper 1 large onion
1 tsp Chile spice
1lb. fried hamburger
2 cans tomatoes
1 large green pepper 1 large onion
1 tsp Chile spice
Cooked rice, just a bit, about 1/2 cup
one small can refried beans
one large can of red kidney beans
A few shakes of Tabasco souce.
(if you like it
hot add lots)
Shredded cheddar cheese
Shredded, 1 head of lettuce
About 4 diced fresh tomatoes
NOTE: Use fried Bread as the base
Native American "Hoe cake"..also nicknamed "Johnny Cake"....
1 cup unbleached white flour
1-1/3 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
cup dried cranberries
2 large eggs..or egg replacer
1/4 cup honey (Yay says pabear)
1 cup plain soy or nonfat
2 tablespoons sunflower oil
Preheat oven to 400 degrees and lightly spray a 8 inch square baking pan...In a bowl..whisk together flour, cornmeal, baking
powder and salt.
Stir in the cranberries and then set aside
IN another bowl..whisk together eggs, milk,
honey and oil..add to the dry ingredients and mix til well blended..Pour batter into prepared pan and bake until the top is
lightly browned and a toothpick inserted comes out clean..about 30 minutes.
Native American Winter
Take a large container fill with spring
water: Take your hachet (axe) go
cut a chunk of ice from the lake (winter only)..
Add to container..wait ten minutes as the crow flies..DRINK ALL YOU WANT
OF REAL NATIVE ICE WATER. LoL..pa
|Bear Cave Shop
"Cream of Potato Soup"......by Ole Pabear
5 cups sliced raw potatoes 3 tbsp butter
2 tsp salt
2 1/3 cups milk (about) 1 tsp chopped parsley
Put the potatoes and onion into a 3 quart saucepan and barely cover with cold water..add salt, cover tightly and heat to boiling..then
reduce heat and simmer for 10 minutes or until potatoes are perfectly tender..Mash them up in their liquid..add the butter
and enough milk to give the desired texture thickness of soup you would like to serve...Rehaet to scalding..remove from heat
and add the chopped parsley..serve immedately hot..5 servings about.
This is a healthy soup..easy to
make fresh and great with a sandwich for lunch.......PABEAR
CLASSIC AMERICAN HERITAGE:
1/2 LB SOUP BEANS,DRIED
1/2 LB BLACK BEANS
4 TBL OIL 4TBL SALT
1/2 TSP BLACK PEPPER:
WASH, SOAK AND COOK THE DRIED BEANS AS INDICATED ON THE PACKAGE.
RETAIN THE COOKING WATER. COOK THE POTATOES AND SAVE WATER/ MEASURE THE RESERVED
WATERS TO 8 CUPS/ADD FRESH WATER IF NEEDED TO REACH 8 CUPS/ POUR INTO SOUP
POT...ADD ALL THE INGREDIANTS..SIMMER SLOWLY FOR ABOUT ONE HOUR....YUM
Pastry for 9" Single Crust.
1-cup seedless raisins. chopped or cut
1/4 cup soft butter 2- cups sugar
1/2 tsp cinnamon 1/2 tsp
1/4 tsp cloves 4 eggs,
2 1/2 to 3 tbsp 5% ceder vinegar Dash of salt
Start oven 10 min beforre baking, set to moderately hot (425)
Make pastry. Roll out and line 9-inch pie pan, fitting
pastry well into angles. Trim off with scissors 1/2-inch from pan rim;
turn overhang under so fold is even with rim, then flute. DO NOT PRICK
Wash raisins, drain and chop or snip each into 2 or 3 pieces with
Cream butter and sugar thoroughly. Add spices and
blend well. Beat in yolks with rotary beater untill smooth and
creamy. Add vinegar and again beat until smooth.
Remove beater and wash. Stir in raisins with
wooden spoon. Beat egg whites with dash of salt until stiff, then slide
onto sugar mixture. CUT AND FOLD in lightly but thoroughly. Turn
into pastry-lined pan. Bake 15 min, then reduce heat to slow (300) and
bake 20 min longer or until top is nicely browned and center of filling is
jelly-like. Remove to cake rack to cool 2 or 3 hrs becore
cutting Servings 6
FOR 8 -inch PIE
2/3 cup raisine, 3 tbsp butter
1 1/3 cups sugar 1/3 tsp cinnamon
1/3 tsp allspice, 1/8 tsp
1 2/3 tbsp vinegar
dash of salt
THIS RECIPE WAS HANDED DOWN:
generation to generation...pabear48
cans of buttermilk biscuits...one cup of sugar..2 tsp cinnamon
brown sugar..1 stick of real butter...1 cup chopped walnuts
pan, cut each biscuit into 4 pieces..shake the cut pieces in a bag with sugar
and cinnamon..layer bisquits..on each layer springle some chopped nuts...take
the rest lof sugar and cinnamon
left in the bag..melt the butter stick..add
the bags contents..butter boil till melted ..pour over biscuits: Bake 350 for
35 minutes....yum yum
.2 sticks butter melted
4 Tbs cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp vanilla
1 tsp soda
Melt oleo and cocoa over heat and then add water in and heat. Take off heat and add the flour
and sugar in mixing bowl and wisk. Add remaining dry ingredients and soda..mix: Then add buttermilk, eggs and vanilla. Mix
well and then pour in grased 12 3/4 by 9x2 baking pan. Bake at 400 for 20-30 minutes.
about five minutes before the cake is done. Pour warm icing over cake while cake is stil hot..and then let cool:
icing: 1 cup chopped pecans
1 stick oleo 4 tbsb
6 tbsp milk 1 box powdered sugar
FRUIT CAKE..........Easy to make!
can of fruit cocktail-as is!
2-2 cups flour
3-One Egg 4- 1cup sugar 1tspBsoda
Mix all together and pour 9x13 pan..
1 cup brown sugar with 1/2 cup chopped nuts..sprinkle on top and bake at 350 degrees for 35 to 40 minutes..cut and serve warm
with ice cream....Enjoy and have fun..it is a very moist cake...
dish By Pabear
1 can corn..drained 1 -10 oz frozen green beans
2 oz sharp american
cheeze ( 1/2 cup shredded is needed)
1/2 cup celery 1/4 cup sliced green oniones all of it
1/2 cup western salad
dressing 1/2 tsp worcestershire
2tbs butter 1 cup ground bread crumbs.
corn, beans, cheese, celery, onions with salad dressing andd worcester sauce and now fold into corn mixture..turn into 1 qrt
cassorole dish..melt the butter and toss with the bread crumbs..sprinkly buttered bread crumbs over the top..Bake at 350 for
about 30 minutes...great side dish with chicken or steaks.
Rhubarb Crunch.....yummy when served
Topped with IceCream........
2 cups flour 1/4tsp nutmeg
1 1/2 cups sugar
1/4 tsp cloves
1 tsp soda 1/2 cup shortening
tsp salt 2 med.eggs
1 tsp cinnomon
1/2 cup milk
2 cups of diced fresh rhubarb......Add all to a bowl..beat at med. 2 minutes..turn into flowered 13x9 pan...now
for the topping: CRUNCH TOPPING....MIX..
3 tbls butter, 1/2 tsp cinnamon, 1/2 cup flour, 1/3 cup brown sugar, 1/2
cups chopped walnuts: Sprinkle the top with the crunch topping just made..Bake at 350 degrees for 35 to 40 minutes til
nicely browned..best served warm whipped cream freshly made..or ice cream..
5 cups rhubarb
4 cups sugar
Cut rhubarb in small pieces and place in a kettle...add sugar....stir
or it will stick.....when it boils..let boil about 10 minutes or longer and keep stirring....remove from heat.......stir in
1 large box of jello (strawberry)....place in jars and seal as normal for your canning...
or simply place in freezer as
COOKIES: So easy to make!
1/2 cup butter...2tblssugar..1/2cup crushed walnuts
2 cups flour...mix in order given: BAKE on ungreased
cookie sheet 20minutes at 325*
Rollin powdered sugar while hot....yum yum
1 bag chocolate chips and 1 bag butterscotch..
1 can peanuts salted: 1 bag chow mein noodles:
In a double
boiler mix chips and butter until melted..add peanuts and chow mein noodles..drop with tablespoon on waxed paper..allow to
cool..keep best froxen..Bears eat them right out of the freezer..lol...Enjoy!
They are extraordinary and great for Holidays......
1 cup butter 2 cups flour
cup Heavy whipping cream:
Mix together..place in refridge about 1 hour:
Roll out real thin..use
a small shot glass to cut out about 1 1/2 inch rounds..dip in sugar and poke for times with a fork..place on ungreased cookie
sheet at 375 bake till very light tan starts...let cool
NOW FOR THE FILLING:
1/4 CUP BUTTER
3/4 CUP POWDERED SUGAR...I EGG YOKE...1 TSP VANILLA
Mix together...now spread betewwn two of the
wafers...chill and serve: Be advised..the wafers are very delicate and care must be used..some will break on you..do
on me even after 34 years of making them..I usually double this recipe as my family eats them like popcorn..especially pabear
THEY ARE A TRADITIONAL
COOKIE AT BEARS DEN
1. PACK CLEANED
PEPPERS TIGHTLY INTO HOT CLEAN CANNING JARS AND COVER WITH THE FOLLOWING BOILING MIXTURE:
For each cup of vinagar
1/4 cup water 1/4 cup olive oil 1teaspoon salt
1 teaspoon of pickling spices.
Seal with canning lids and process 10 minutes in a boiling water bath ( make sure the jars
are completely covered) Then remove the jars and turn upside down to cool: You may also add carrots and onions to the
a Turkey the easy way!
If your not a very
good cook..This is an easy way to cook a turkey for the holidays that is mouth watering. This works for a 12-20lb turkey..larger
may require more cooking time ( or any other kind of meat)...IF YOU HAVE A SMOKER ( I GOT MINE AT WALMART)
With two grills,
and a liquid pan ( This will be ready at 12:00 Noon the next day )
THAW AND CLEAN THE TURKEY...FILL THE SMOKER WITH
CHARCOAL...POUR 1/2 GALLON OF REGULAR WINE IN THE LIQUID CONTAINER, AND FILL THE REST WITH WATER............START THE FIRE...I
DO THIS ABOUT 10PM THE NIGHT BEFORE..AROUND 6:AM..I REFILL WITH CHARCOAL AND WINE AND WATER..AND KEEP A HOT FIRE UNTIL NOON...I
HAVE PREVIOUSLY SOAKED FRUIT WOOD (ANY KIND WILL DO) FOR ABOUT 4-6 HOURS, AND THEN I PUT IT IN AT 6AM FOR THEREMAINING
COKING TIME..I LIKE FRUIT BETTER THAN HICKORY..I DO NOT BASTE OR WRAP THE TURKEY..THIS IS ONE TASTY BIRD WHEN YOU FINISH AND
SO SIMPLE..IF YOU COOK OTHER MEAT THIS WAY..THE TIME FACTOR WILL CHANGE.....
NO SMOKER YOU SAY? Here is another way for a yummy
Clean and baste the turkey with your favorite basting (remove everything): Now put the turkey in a brown bag ( I
use two ) and tie the end...COOK for 45 minutes per pound at 350..and then add 30 minutes to the total time...You do not have
to open the bag to check it..UNTIL DONE.. Then check, it might need a little more cooking time.
3 eggplants peeled
and cubed in about one and one half inch cubes: 1 lb of either(lean turkey or beef, or shrimp or cubed sausage) 1 onion diced.1/2
cup green onions chopped..1/2cup celery diced..1 cup Italian bread crums..4 beef bouillion cubes..1/4cup of oyster sauce (Ty
Place cubed eggplant into a bowl and salt. Let stand one hour:rinse:Then
place into a pot and cover with water:Boiluntil soft..drain..Remove seeds if desired: Sauttee onions and celery in a
Pam sprayed pan: Sautee meat in another Pam sprayed pan: Add 2 crushed bouillion cubes while cooking: Mix the sauteed meat,celery,onions
in the pot with eggplant and add next 2 boulillon cubes, bread crumbs, oyster sauce and about 1/2 cup water ( mixture should
not be to soupy)
Add to casserole dish..sprinkle with bread crumbs and bake about 1/2 hour...
( When using shrimp or sausage, neither have to be sauteed) THAT'S IT!
Fries: Hot Style
1 package home fries : Fresh cut taters into fries
slices cooked/crumbled bacon
4 ounces shredded Chedder Cheese
TONY Chachere seasonings to taste
according to directions..sprinkle on cheese, bacon and seasonings..add a few drops of tabasco and then bake in oven until
1/2 of a lemon...1/3 cup water..1/3 cup chopped onion..3 tbls of lemon juice..1 tbls cooking oil..
cloves garlic minced..1 tbls Cajun seasoning..1/4 tes. salt..1 1/2 pounds peeled shrimp..1/2 cup chopped red pepper and green
Use a large skillet..and glass bowls:
Remove peel from half lemon (no white) cut in very thin strips..combine
lemon peel strips/water/onions/lemon juice/cooking oil/garlic/seasonings and salt and shrimp: BRING
to a full boil..then
reduce heat to and simmer covered about 4/5 minutes..stir twice...then add green and red pepper..transfer immedately to a
glass bowl..cover and marinate in the refrigerator
for 4 hours..stir occasionally..drain and serve
Hot and Spicey
package chiped broccoli..1 can Rotel tomatoes chopped..4 packs chicken soup..3 cups hot water..1 can cream of mushrom soup..1
pound jalapena cheese..1 pound crawfish tails..tabasco sauce to taste:
RINSE can with 1/2 can water and 1/2 can milk
and add all ingrediates together (but tobasco):
Simmer 1 hour stirring constantly..Season to taste with Cajun seasoning
3 large onions cut up..1 large bell pepper
1/2 cup oil....2lbs devined shrimp
ADD 1 cup
water to shrimp..plus 2 tbls salt and 1 teaspoon red pepper..when this is coked..add onion tops and some parsley flakes to
your taste..wash 6 cups raw rice and add to 6 cups water to the shrimp cook on low heat for 2 to 3 hours in an iron
pot..stir until rice is done..
Serves 8-10 people