Soft Suet Medley
4 1/2 cups ground fresh suet
3/4 cup dried and fine ground bakery goods
(whole-wheat or cracked-wheat bread or crackers are best)
1/2 cup shelled sunflower seeds
1/4 cup millet
1/4 cup dried and chopped fruit (currants, raisins, or berries)
3/4 cup dried and fine ground meat (optional)
Melt suet in a saucepan over low heat. Mix the rest of the ingredients
together in a large bowl. Allow the suet to cool until slightly thickened,
then stir it into the mixture in the bowl. Mix thoroughly. Pour or
pack into forms or suet feeders.
Hard Suet Tidbit Cakes
1/2 lb. fresh ground suet
1/3 cup sunflower seed
2/3 cup wild bird seed (mix)
1/8 cup chopped peanuts
1/4 cup raisins
Melt suet in a saucepan over low heat. Allow it to cool thoroughly,
then reheat it. Mix the rest of the ingredients together in a large
bowl. Allow the suet to cool until slightly thickened, then stir it
into the mixture in the bowl. Mix thoroughly. Pour into pie pan or
form, pack into suet feeders.
Optional or substitute ingredients: millet (or other birdseed), cornmeal,
cooked noodles, chopped berries, dried fruit.
Soft Peanut Butter Mix
1 cup fresh ground suet
1 cup peanut butter
3 cups yellow corn meal
1/2 cup white or whole-wheat flour
Melt suet in a saucepan over low heat. Add peanut butter, stirring
until melted and well blended. Mix the rest of the ingredients together
in a large bowl. Allow the suet-peanut-butter blend to cool until
slightly thickened, then stir it into the mixture in the bowl. Mix
thoroughly. Pour or pack into forms or suet feeders.
Hard Peanut Butter Mix #1
2 pounds fresh ground suet
1/2 cup crunchy peanut butter
1/2 cup coarse-chopped shelled sunflower seeds
Melt suet in a saucepan over low heat. Add peanut butter, stirring
until melted and well blended. Stir in the sunflower seeds. Mix thoroughly.
Pour into 9 x 13 cake pan and cool. Cut into cakes that fit suet feeder
Individually wrap the remaining cakes and store in freezer.
Fat & Sassy
2 parts suet, lard,bacon drippings or saved kitchen fat
1 to 2 parts yellow cornmeal
Dash of salt and sand
1 part fine cracked corn, mullet or hulled sunflower
Melt suet over low heat. Allow to cool and harden, then heat again.
Stir in peanut butter and other ingredients, reserving some of the
corn or seeds. Allow to cool somewhat and pour into molds or form
into balls. Roll balls into loose corn or seed.
Bird Cakes
1 cup crunchy peanut butter
1 cup lard
2 cups quick cook oats
2 cups cornmeal
1 cup flour
1/3 cup sugar
Melt the peanut butter and lard and add remaining ingredients and
cool. Pack into forms or suet feeders
Sure-fire Suet Mix
1 part peanut butter (I use crunchy)
1 part shortening
1 part flour
3 parts cornmeal
1 part cracked corn
I also add black oil sunflower seeds and/or mixed seed
Melt peanut butter and shortening, stirring until melted and well
blended. Add dry ingredients to the shortening-peanut-butter blend,
and mix well. Pour into forms or suet-feeders, and cool until hardened.
Scrap Pie
This recipe is a great way to use up wholesome leftovers.
4 cups crumbs (bread, cookie, cake, doughnut, etc.)
4 cups kitchen scraps (noodles, meat scraps, fruit or vegetables,
etc.), chopped
4 eggs
1/4 cup honey
1/2 tsp salt
1 tsp fine sand
2 cups milk
2 tbsp shortening or melted bacon fat
Grease baking pan and layer bread crumbs and scraps. Beat eggs and
mix with remaining ingredients. Pour over crumbs and scraps. Cover
and chill for 1 to 3 hours. Bake at 325 degrees for 1 hour. Cool and
crumble to serve.
Finally, many birds scavenge roadways to find salt, minerals and
sand for nutrients and the grit needed to digest their food. Offer
this recipe as a safer alternative.
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