Place the squirrel pieces into a large pot and add water.

Bring to a boil, reduce heat, and simmer for 1½-2 hours.

Using a slotted spoon, remove squirrel and allow to cool enough so you can handle it.

Remove meat from bones and return the meat to the pot.

Add the bacon, coriander, cayenne pepper, salt, onions, tomatoes, potatoes, and lima beans, and simmer for 1 hour.

Add the corn and cook 10 minutes longer.

Add the pepper, adjust seasonings, and serve.

Heat oil in a pot; add onion, celery, and chili powder.

Sauté until vegetables are tender.

Stir in corn, Worcestershire sauce, diced tomatoes, and water.

Cook for 10 minutes.

Add fish and cook until fish is done, about 3-5 minutes.

Add cayenne pepper and salt to taste.

Stir in cilantro and parsley.

Ladle into individual bowls and have some sliced lemons or limes on hand to squeeze juice over the stew if desired.

Place the rabbit pieces in a stockpot and add the water; cover the pot and simmer until the meat is cooked thoroughly and beginning to fall off the bones.

Remove the meat and set aside until cool enough to handle.

While the meat is cooling, strain broth and save to add to the stew.

Remove meat from bones and cut into large bite-sized pieces.

Roll pieces of meat in flour and sprinkle with salt and pepper.

Heat the oil in a clean pot and fry the floured pieces of meat until browned on all sides.

Using a slotted spoon, remove the meat and set aside.

Add the onion slices to the same pot and cook until limp and lightly browned.

Add back the meat and broth, and then add all other ingredients.

Cover and let simmer for 1-1½ hours, or you can bake the stew in a covered, ovenproof pot at 350° for 1-1½ hours.

In a stewpot, brown the hamburger; drain off fat.

Add remainder of ingredients and simmer for about 25-30 minutes or longer, making sure that the meat is thoroughly cooked before serving.

To serve, ladle into individual bowls and top with tortilla chips and cheese if desired.

In a large stockpot or Dutch oven, heat oil; salt and pepper the roast and then place it in the pot and brown all sides.

Fill the pot with enough water to barely cover the meat.

Bring to a boil and then reduce heat, cover the pot, and simmer for about 3 hours.

Add the potatoes and carrots, making sure they are submerged in the cooking liquid.

Once again bring the contents to a boil and then reduce heat, cover the pot, and cook until the potatoes and carrots are tender.

Using a big slotted spoon, remove the meat, potatoes, and carrots from the pot and, keeping them separate, place them in heatproof dishes and set them aside and keep them warm.

(I usually turn my oven on for a few minutes just to get the inside a bit warm and then turn off the heat and set my meat and veggies in the warm oven.

)

Now to make the gravy: Keep the broth simmering in the Dutch oven.

Estimate how many cups of broth you have in your pot, and for every cup of broth add 1 tablespoon cornstarch and 1 tablespoon water in a pourable mixing bowl or large liquid measuring cup and mix.

This is called a cornstarch slurry.

(I usually use a bit more water than cornstarch so it’s a thinner slurry, but that’s not necessary.

) Slowly pour the slurry into the simmering broth, stirring constantly so the cornstarch doesn’t clump.

Stir constantly until the broth begins to bubble and thicken and the gravy becomes a bit clearer looking.

Taste the gravy and add salt and pepper if needed.

To serve, put meat, carrots, and potatoes on individual plates and either pour gravy over everything, or bring the gravy to the table and let everyone pour their own.

Roll chicken pieces in flour that has been seasoned with salt and pepper and brown well on all sides, using a heavy-bottomed pot that can hold all the pieces at once.

Layer potatoes over the chicken and then the green onions on top of the potatoes.

Mix together the soup and water and pour over the top.

Simmer slowly, covered, until chicken is cooked through and potatoes are tender, about 20-30 minutes.

You can serve this meal on plates, but large, shallow pasta bowls work well also.

Drain oysters, reserving liquid but straining well to remove any debris or sand.

Rinse oysters and check that they are clean.

In a large pot, heat together the milk, cream, and oyster liquid over medium-low heat.

You want the mixture to be hot but not boiling.

In another large pot, melt butter.

Add the oysters and simmer them gently, just until they begin to curl at the edges.

This only takes a few minutes.

(Don’t overcook or the oysters will get tough and chewy.

) Slowly pour in the heated milk mixture, stirring gently while adding.

Taste the stew and add salt, pepper, and Tabasco sauce as desired.

Ladle into individual bowls and add a small pat of butter, sliced green onions, and fresh parsley.

Serve with oyster crackers.

Grease a large 10 × 13-inch baking dish.

Put raw meat on the bottom of the baking dish.

Then add in layers the potatoes, carrots, celery, onion, bell pepper, and mushrooms.

Mix together the minute tapioca, sugar, salt, pepper, and garlic salt and sprinkle over the meat and veggies.

Pour V-8 juice over all, seal with a double layer of foil, and bake at 350° for 2-3 hours.

Place the peas in a medium saucepan, cover them with water, and bring them to a boil.

Drain.

Remove stew from oven and pour the peas on top of the stew just before serving.

Use your hands to mix together the hamburger, egg, and bread crumbs.

Roll into meatballs (the size isn’t critical).

Melt shortening or heat oil in a stewpot and brown the meatballs; drain off excess grease.

Add remaining ingredients and cook, gently stirring occasionally to prevent sticking.

(Stirring too aggressively could cause meatballs to break apart.

) Cook until vegetables are tender and meatballs are cooked thoroughly, about 1 hour.

Heat oil in a heavy stockpot; add the onion and garlic and sauté for several minutes or until the onion is limp and translucent.

Add broth and lentils and bring to a boil; reduce heat, cover pot, and simmer for about 30 minutes.

Next, add carrots, potatoes, Swiss chard, and bay leaves.

Bring to a boil again, and then reduce heat and simmer until the lentils and vegetables are tender, about 20 minutes.

Next, add the cooked ham, tomatoes, basil, thyme, and pepper; simmer for 10 minutes more.

Discard bay leaves.

Ladle stew into individual bowls, sprinkle with parsley if using, and serve.