Bear mincemeat

3 lb boned bear meat
1 c. chopped dates
3-1/2 lb. apples, bared, cored, quartered
1 lb. white raisins
2 qt. cider
1 tsp. cloves
1 qt. water
1 c. beef suet, fine chopped
1 lb. seedless raisins
4 c. orange marmalade
2 Tbsp. cinnamon
1 tsp. nutmeg

Simmer meat in water until tender (add more water, if needed). Drain. Trim away gristle. Put meat through food chopper, using medium blade. Be sure to have 3 lb. of meat after it is ground. Combine with remaining ingredients in kettle. Mix well, bring to a boil, reduce heat and simmer 1-1/2 hours, stirring often. This mincemeat can be frozen or canned. To can, pour in hot jars. Adjust lids. Process in pressure canner at 10 lb. pressure (240) pints 60 minutes, quarts 75 minutes. Makes about 10 pints.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Mrs. Pat Kretser.

Party tongue

1 tongue
1 box pickling spice
2 (3 oz) packages cream cheese
1 generous tbs. horseradish
parsley

Boil the tongue according to package directions adding the box of pickling spice to water. When cool enough to handle, skin and neatly trim the meat.

Cream the cheese until soft, the consistency of icing. Add the horseradish and stir well. Add salt and pepper to taste. Spread cream cheese mixture on cold tongue as if icing it. Cover with a thick layer of chopped parsley.

Put on a serving board with a sharp knife and allow guests to carve thin slices as desired.

Serve with party rye or other cocktail type breads.

(The whole project is best made ahead and kept covered in the refrigerator until ready to serve.)

If no directions come with the meat, a 3-1/2 lb. tongue will take 1 hour and 2o minutes cooked in a pressure cooker and then left to set in liquid for 20 minutes more.

Source: Anne D. Bessette for the Croquet Foundation of America, "It's a Wicket Kitchen" (1991); recipe by Jean Renehan of the Green Gables Croquet Club.

Pot roasted beaver

Remove and discard all fat. Cut beaver in serving pieces and marinate overnight in salt water with: 2 bay leaves, 4 cloves.

Roll in seasoned flour and brown in butter and bacon drippings. Margarine can be used. Add small amount of water, cover pan and cook until tender. Serves 4-6.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Pat Kretser.

Dieter's deep fried meat balls

(You'd think the "deep fried" part would have been a dead giveaway. But it didn't dawn on me till later that this was Dieter -- DEE-ter, like the Mike Myers character on "Saturday Night Live" -- rather than dieter, as in someone who diets.)

1/2 t minced garlic
1/4 c minced onion
1/4 t pepper, fresh ground
1/2 t salt
1/4 t dry mustard
1-1/2 lbs ground lean beef

Mix thorougly (by hand). Roll into 6 patties. (Wet your hands -- it's easier.)

6 hard boiled eggs, peeled

Put eggs on center and pat meat around it. bread the pattie with 2 eggs beaten, flour, dry bread crumbs, chopped green olives, dill pickles, onions, pickle juice, mayonnaise (use blender). Deep fat fry at 350 degrees for five minutes. garnish with lemon slices and fresh parsley.

To clean onion smell off cutting board, put lemon and rub on board.

DIETER DOPPELFELD
Anchorage, Alaska

Source: Alaska Federation of Womens Clubs, "Potlatch Cookbook" (1980)