Recipes

[Ghost]

For a quick and simple recipe, remove breast from each side of the keel bone. Remove the tenderloin strip from each fillet and remove the tendon (silver skin) by holding the large end of the tendon between your fingers, while pressing down on it (tendon) with a table knife using a cutting board underneath, just pull the tendon out. Next cut the fillets into bite size portions of your choice. Melt 1/2 stick of margarine/butter in a non stick skillet over medium heat. Add the pieces, stirring to coat. Add seasonings of choice, I like a little fresh lemon, dill weed and paprika. It's ready within 10 minutes. You can also vary many ingredients, gravys etc. <br><br>Famous last words: "Ah Bears are to big and fat to run fast"