32 oz. spray bottle
1 tsp. Dawn liquid detergent
1/2 c. peroxide
1/4 c. baking soda


Add ingredients to spray bottle and fill with water and spray on dog.  Rinse dog, repeated as needed.

2 c. water
1/2 c. sugar
1/2 c. vinegar

Put ingredients in a fruit jar with holes in the lid.  Set wherever flies are bothering you.

1 lb. venison sausage
2 t. finely chopped onion
6 T. flour
1 qt. milk
1/2 tsp. oultry seasoning
1/2 tso. ground nutmeg
1/4 tsp. salt
dash of Worcestershire Sauce
dash of hot pepper sauce
Biscuits


Crumble sausage into a large sausepan.  Cook over medium-low heat.  Add onion.  Cook and stir until transparent.  Drain, discarding all but 2 tablespoons of drippings.  Stir in flour.  Cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden.  Stir in milk.  Add seasonings.  Cook, stirring, until thickened.  Serve over biscuits.

1/3 cup packed brown sugar
1/2 cup ketchup
1 tsp. dry mustard
1/2 cup barbeque sauce
1/3 cup sugar
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. ground beef; browned and drained
1/2 lb. bacon, cooked, drained and crumbled
1/2 lb. polish sausage; cooked and cut into 1 inch slices
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) chili pinto beans in sauce


In a large mixing bowl, combine first eight ingredients; mix well.  Add cooked beef, bacon and sausage.  Stir in all of the beans.  Pour into a 2 quart casserole.  Bake at 350 degrees, uncovered, for 1 hour or until heated through.  Maked 10 - 12 servings.

Pigs feet or hocks (as many as you want)
2 bay leaves
4 toes garlic
4 allspice
1 T. pepper
2 T. salt


Use large kettle.  Add all ingredients.  Add water to cover 4 inches over feet.  Boil 2 1/2 hours or so, keep water over feet.  Spoon off foam during boilng.  Place in large glass bowl.  Cover with the hot liquid.  Add 3 or 4 more toes garlic.  Chill until cold and set.

3 to 4 lbs. pigs feet
1 or 2 bay leaves
8 to 10 peppercorns
2 cloves garlic
1 sm. chopped onion
2 - 4 T. salt
1/2 tsp. pepper
1 c. vinegar


After washing pigs feet thoroughly, soak them in 1 cup vinegar and 2 tablespoons of salt and water to cover pigs feet in large pot.  Soak overnight.  Rinse well.  Put in fresh water with remaining ingredients and bring to a boil.  Simmer at least 2 hours.  Put all in a large bowl, set in refrigerator to jell.