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Recipes
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Special Announcement
 

Hello friends:
We are excited with the announcement of a new book now available written by Arkansas 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  

 

 

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RAW RELISH CRANBERRY SAUCE:
  2 Large onions
4 cups cranberries   1.5 cups honey
Peel the 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.

Native Dessert:
 
1/2 cup cornmeal..yellow     4 cups hot whole milk
1/2 cup maple syrup             1/4 cup molasses,light
2 eggs, slightly beaten           2 tb butter/mar/melted
1/3 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.

NOTES:
   Try other variations ; use chicken or turkey.  chopped wlnuts or cashews for holidays
    Use beef  with beef broth .
Pork roast with 3 cups of water and a couple strips of bacon.

 " INDIAN TACOS "

1lb. fried hamburger           2 cans tomatoes
1 large green pepper           1 large onion
Mushrooms                      1 tsp Chile spice
 
1lb. fried hamburger           2 cans tomatoes
1 large green pepper           1 large onion
Mushrooms                      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)
 
Separate Toppings:
      
       Shredded cheddar cheese
       Shredded, 1 head of lettuce
        About 4 diced fresh tomatoes

         NOTE: Use fried Bread as the base

HOE CAKE:
 
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
1/2 cup dried cranberries
2 large eggs..or egg replacer
1/4 cup honey  (Yay says pabear)
1 cup plain soy or nonfat milk
2 tablespoons sunflower oil
cooking spray....................
                     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 Ice Water
 
FROM PABEAR:   "ICE WATER"
      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

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Bear Cave Shop

     "Cream of Potato Soup"......by Ole Pabear

5 cups sliced raw potatoes      3 tbsp butter
1 medium onion                      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

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CLASSIC AMERICAN HERITAGE: BEAN SOUP!

1/2 LB SOUP BEANS,DRIED
1/2 LB BLACK BEANS
4 LARGE POTATOES
4 TBL OIL        4TBL SALT   
1/2  TSP BLACK PEPPER:  1/2 CUP SHALLOTS CP/
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 YUM!

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VINAGAR PIE: 


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 allspice
1/4 tsp cloves          4 eggs, separated
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 PASTRY.
   Wash raisins, drain and chop or snip each into 2 or 3 pieces with scissors. 
    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 (scant)
1 1/3 cups sugar        1/3 tsp cinnamon
1/3 tsp allspice,         1/8 tsp cloves
3 small eggs              1 2/3 tbsp vinegar
dash of salt


THIS RECIPE WAS HANDED DOWN:
generation to generation...pabear48

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*MONKEY BREAD*: 
     3 cans of buttermilk biscuits...one cup of sugar..2 tsp cinnamon
      1 cup brown sugar..1 stick of real butter...1 cup chopped walnuts
  GREESE..a bundt 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

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CHOCOLATE CAKE...........................Fudge Icing
 
.2 sticks butter melted          4 Tbs cocoa
1 cup water                      2 cups flour
2 cups sugar                      1/2 cup buttermilk
2 eggs                                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.
    Prepare frosting about five minutes before the cake is done. Pour warm icing over cake while cake is stil hot..and then let cool:
Fudge icing:       1 cup chopped pecans
1 stick oleo       4 tbsb cocoa
6 tbsp milk        1 box powdered sugar

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Simple:  FRUIT CAKE..........Easy to make!
 
1-Large can of fruit cocktail-as is!
2-2 cups flour
3-One Egg 4- 1cup sugar 1tspBsoda
Mix all together and pour 9x13 pan..
mix 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...

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"Saucy Succotash"......meatless 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.
    COMBINE 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.

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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
1 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..

FREEZER JAM

5 cups rhubarb
4 cups sugar
Cut rhubarb in small pieces and place in a kettle...add sugar....stir
often 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 I do..
ENJOY.......................................

FINGER 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
 
 
 


CHOW DROPS:

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!
 
 

 "Cream Wafers"
They are extraordinary and great for Holidays......
  1 cup butter     2 cups flour  
   1/3 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

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PICKLED JALAPENO PEPPERS:

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 mix.

 
 
 
Cooking 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 bird:
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.

Eggplant Casserole:
 
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 Ling): 
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! 

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Special Fries:  Hot Style
 
1 package home fries : Fresh cut taters into fries
3 slices cooked/crumbled bacon
4 ounces shredded Chedder Cheese
TONY Chachere seasonings to taste
Tabasco
Cook fries according to directions..sprinkle on cheese, bacon and seasonings..add a few drops of tabasco and then bake in oven until cheese melts

CAJUN SHRIMP

1/2 of a lemon...1/3 cup water..1/3 cup chopped onion..3 tbls of lemon juice..1 tbls cooking oil..
2 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
Lettuce leaves:
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 

CRAWFISH SOUP:
 
Hot and Spicey

1 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 and tabaso..GREAT!

SHRIMP RICE JAMBALAYA:

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

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Annlee Cakes
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Annlee Cakes of Arkansas City, Kansas 67005
 
Proudly Announces
 
Annlee Cakes Native American Regalia and Crafts
 
Seed beaded earrings
Seed bead Regalia Sets
Native rattles, dream catchers
Regalia, arrowheads, collectables
Art Originals, and Art Prints
Books by Robert William Vincent
Vintage and Antiques
Artifacts
Picture stones
Circle items
Peyote stitch YOUR FEATHERS
and much more.
 
You are invited to take a peek!
 

http://jewelrywonder.com/annleecakes

 

We now have Gift Certificates certifed by PAY PAL and they NEVER EXPIRE.

 

Great for gifts and presents to family and friends.

Buy that perfect cup today?
 
Art designed coffee cups make the perfect Christmas gift.
 
Or that very special gift all year long!
 
Enjoy exploring my live shopping coffee cups

Make Custom Gifts at CafePress

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See other gifts available on Zazzle.

The Bear Cave System of Interactive Caves is a fully copywrited entity owned by Mr. Vincent:
This copyrighted material may be quoted and/or reprinted for non-commercial purposes up to and inclusive of not more than two pages without the express written permission of the author and or publisher, provided the following credit line appears with any material quoted:
Taken from books by Robert William Vincent and more specific state the book and chapter.
Author expressly adopts and holds all copyrights unto his materials in every shape, manner and form and states: ANY INFRINGEMENT SHALL BE LEGALLY TAKEN TO COURSE FOR COPYRIGHT INFRINGEMENTS.
Copywrited @ as of November 09, 2004: Standard Copyright License
All violators will be taken to a Court of Law
Mr. Vincent may be contacted at:
408 East 5th Avenue, Arkansas City, Kansas 67005
 
The Bear Cave System of Interactive Caves was created for
sharing information and knowledge with everyone.
Family Safe ! 
We ask you to consider supporting our Caves?