Hunt Breakfasts
Country Captain
With the formal hunting season upon us, it’s time to add new hunt breakfast recipes to our collection! The following recipe, sent to us by Bill Getchell, comes with an interesting history and a connection to a famous American foxhunting general and Master of Foxhounds. We have a wonderful resource of recipes (point your cursor to the Social dropdown menu), and we invite your additions.
Country Captain has been a staple of southern cooking since the first half of the nineteenth century. Originating in India, the name may be a corruption of Country “Capon.” Legend has it that a British sea captain in the spice trade brought it to the United States through the ports of Savannah and Charleston.
Mary (“Miss Mamie”) Bullard of Columbus, Georgia revived the recipe for her frequent guest, Franklin D. Roosevelt, and later served it up for Army officers passing through nearby Fort Benning, including the Master of the Cobbler Hunt, General George S. Patton. In the early days of World War II, Patton sent a message to the Bullards: “If you can’t give me a party and have Country Captain, meet me at the train with a bucket of it.” In Patton’s honor the U.S. Army added it to the Meal, Ready-to-Eat (“MREs”) rations in 2000.
Bourbon or Whiskey Balls
Bourbon or Whiskey Balls are a breeze to make, and they retain their alcoholic zing!
Layered Spinach Salad
This salad is espeically nice becuase it needs to be made ahead. It looks lovely in a glass trifle bowl, and tastes great.
Roasted Potatoes
Mix 8 red potatoes and 4 large sweet potatoes with olive oil and rosemary. Bake for an hour at 325. Serves 8.... This content is for subscribers only.Log In Join Now
Read More
Sausage Cheese Balls
1 pound Sausage3 C. Bisquick Baking Mix1 pound Cheddar Cheese Mix all ingredients in a large bowl with hands. Roll into marble size balls. Place on a cookie sheet and bake at 400 for 10 minutes. Serve hot. Makes 75.... This content is for subscribers only.Log In Join Now
Read More
White Chocolate Raspberry Mousse
For variations, after cake is placed in bowl you can soak w/ liquor of choice (rum, brandy, orange or raspberry liquor, etc.). You can also use other flavors of instant pudding with different pound cakes (eg. Lemon on Lemon)
Bacon Bombs
These can be made ahead and warmed, can stay warmed for hours, and can be refrigerated after cooking and served warm the next days or so. Even well received at room temperature.
My party guests would mutiny if I did not serve them. My five year old grandson helps me make them.
