1/4 c. diced bacon
1/2 tsp. cayenne pepper
1 tsp. black pepper
2 tsp. salt
1 c. chopped onion
2 cans diced tomatoes
1 small can tomato paste
2 c. diced potatoes
2 c. frozen vegetables
2 chicken bouillon cubes
2 c. fresh or frozen corn
dash of garlic and celery salt

Cut up 3 squirrels in convenient-size pieces and place them in a large kettle; add 3 quarts of water. Bring to a boil slowly and simmer until the meat is tender (about 1 1/2 to 2 hours) or cook in a pressure cooker 30 to 45 minutes, depending on age of squirrel. REMOVE THE MEAT FROM THE BONES and put back in the water. Add bacon, cayenne, black pepper, salt, onion, tomatoes, tomato paste, potatoes and frozen vegetables. Cook for 1 hour. Then add corn and cook for another 10 minutes. Serve with corn bread.

Serves 6.