[Para-Ord.45]

Corrected :

One, two, three, four, five, six, seven, eight.
Schlemeel, schlemazel, hasenfeffer incorporated.

We’re gonna do it!
Give us any chance, we’ll take it.
Give us any rule, we’ll break it.
We’re gonna make our dreams come true.
Doin’ it our way.

Nothin’s gonna turn us back now,
Straight ahead and on the track now.
We’re gonna make our dreams come true,
Doin’ it our way.

There is nothing we won’t try,
Never heard the word impossible.
This time there’s no stopping us.
We’re gonna do it.

On your mark, get set, and go now,
Got a dream and we just know now,
We’re gonna make our dream come true.
And we’ll do it our way, yes our way.
Make all our dreams come true,
And do it our way, yes our way,
Make all our dreams come true
For me and you.

http://www.cfhf.net/lyrics/laverne.htm

[Red Badger]

HASENPFEFFER (PEPPERY RABBIT STEW)

1 (3 lb.) rabbit, cleaned, dressed & disjointed
1/4 tsp. peppercorns
1/4 tsp. mustard seeds
3 bay leaves
4 cloves
1 lg. onion, sliced thin
1 c. water
1/2 c. plus 2 tbsp. unsifted flour
1/4 c. butter
1 tsp. salt
1/2 c. dry red wine or water
1 tsp. sugar

Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 minutes. Pour over rabbit; cover, and refrigerate 1-2 days, turning rabbit occasionally. Lift rabbit from marinade (do not dry) and dredge in 1/2 cup flour; brown in butter in heavy skillet.

Transfer to 3 quart kettle. Brown remaining flour in drippings; strain marinade, add and heat, stirring until thickened. Pour over rabbit, add onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hours until rabbit is tender. Check liquid level occasionally, adding water if mixture thickens too much.

[Red Badger]

COOK!....Where's my Hasenpfeffer?!?!?!?!?!.........

[Red Badger]

OOPS, I forgot. REPLACE THE DRY RED WINE WITH BEER (ESPECIALLY A GERMAN DARK BEER)................