16 September 1962 - LAST ORIGINAL ROCKY & BULLWINKLE SHOW IS ARED ON NBC.

The Adventures of Rocky and Bullwinkle and Friends (commonly referred to
as simply Rocky and Bullwinkle) was an American animated television
series that originally aired from November 19, 1959, to June 27, 1964,
on the ABC and NBC television networks.

The current blanket title was imposed for home video releases more than
40 years after the series originally aired and was never used when the
show was televised; television airings of the show were broadcast under
the titles of Rocky and His Friends from 1959 to 1961 (and again in
Canada in 1963), The Bullwinkle Show from 1961 to 1964, and The Rocky
and Bullwinkle Show (or The Adventures of Rocky and Bullwinkle) in
syndication.

Produced by Jay Ward Productions, the series is structured as a variety
show, with the main feature being the serialized adventures of the two
title characters, the anthropomorphic flying squirrel Rocket J.
("Rocky") Squirrel and moose Bullwinkle J. Moose. The main antagonists
in most of their adventures are the two Russian-like spies Boris Badenov
and Natasha Fatale, both working for the Nazi-like dictator Fearless
Leader. Supporting segments include "Dudley Do-Right" (a parody of
old-time melodrama), "Peabody's Improbable History" (a dog named Mr.
Peabody and his boy Sherman traveling through time), and "Fractured
Fairy Tales" (classic fairy tales retold in comic fashion), among
others.

SIDE NOTE: Until Micro$not made it impossible to change the log-on
sounds tha Windows makes when booting up my opening sound byte was
Boris Badenov intoing "Foolproof, yes. Idiot proof, nooooo" - UDD

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moose & Squirrel Meat Balls *
Categories: Game, Sauces, Dairy, Meatballs
Yield: 8 Servings

3 lb Ground moose and squirrel;
- any proportion
6 sl Soft white bread
1/2 c Water
1/3 c Butter
1 1/3 c Chopped onion
Salt & fresh ground pepper
2 tb Chopped parsley
2 tb Flour
1 1/2 c Milk

* AKA "The Rocky & Bullwinkle Special"

Especially useful recipe if main ingredients have been
dead for 24 or more hours before harvested.

Soak bread in water five minutes. Squeeze excess water
out. Melt four tablespoons butter in skillet. Saute'
onion in butter until tender. Combine moose & squirrel
meat, squeezed bread, four teaspoons salt, 1/2 teaspoon
pepper and parsley.

Form mixture into 1"/2.5cm balls. Chill 20 minutes. Heat
remaining butter in skillet. Brown moose & squirrel
balls on all sides. Cover skillet and cook slowly 15
minutes.

Remove balls to warm platter. Sprinkle flour over skillet
drippings. Stir and cook 1 minute. Stir in milk & bring
to boil. Season to taste with salt & pepper.

Return moose & squirrel balls to skillet. Simmer 4
minutes more.

Serves 8 w/pasta

Roadkill Recipes; www.globe-guardian.com/archives/

MM Format by Dave Drum - 12 September 1997

Uncle Dirty Dave's Archives

MMMMM

... "The only limits in life are those we impose on ourselves." Bob Proctor
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