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Backwoods Bound Bullet Vol. 8 - Issue 7

  Welcome to the July 2007 issue of The Bullet. Summer is here and along with it come all of the great summer pastimes that come with it. Camping, fishing, hiking, swimming, barbecues, baseball, gardening and mowing the lawn are just some of the fun things to enjoy this summer. Well maybe not mowing the lawn. That’s more of a chore but enjoy it anyway.

A few other fun things to do this summer are building tree stands, clearing areas for fall food plots and trimming trees and brush in preparation of hunting season. No need waiting until the last minute. One last thing to put on your fun list, start practicing with your bow. By starting now you’ll be in top form come the first of October.

Enough said. Let’s get to it. Enjoy the eighty second issue of The Backwoods Bound Bullet. Until next month, J. E. Burns, editor-in-chief.

In this issue:

~ Backwoods Trivia
~ Recipe: "Cajun Bass With Rice"
~ Article: "Trout Fishing In The Ozarks"
~ Whats New 
~ Recipe: "Shrimp Creole"
~ Article:  "Carbon Monoxide On Your Boat"
~ Recipe: "Roast Whole English Pheasant"
~ Last Minute Stuff: "Opossum Surprise"

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BACKWOODS TRIVIA:   Here's this month's question. See if you know it.

"What’s the name of and the year established of the first national park in the United States?"

Bonus Question: "Where is it located?"


Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.

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RECIPE: CAJUN BASS WITH RICE

~ 1 1/2 - 2 lbs bass fillets
~ 1 cup mushrooms, sliced
~ 1/2 cup red or green pepper, sliced
~ 1/2 cup celery, sliced
~ 1/2 cup onion, chopped
~ 1 can whole tomatoes, 15 oz., with juice
~ 3/4 cup chicken broth
~ 3/4 cup long grain rice
~ 1 tsp. paprika
~ 3/4 tsp. thyme
~ 3/4 tsp. salt
~ 1/2 tsp. red pepper
~ 1/4 tsp. black pepper

* In 3 quart casserole or baking dish, combine the mushrooms, pepper, celery, onion, tomatoes, chicken broth, rice, paprika, thyme, salt, salt, red and black pepper.

* Cover and bake for 25 minutes at 400 degrees.

* Stir mixture. Place fish on top of mixture and spoon some over the fish.

* Cover and bake for 20 minutes or until rice is tender and fish flakes easily.

* Garnish with fresh parsley and lemon if desired.

* Enjoy!

For more tasty fish recipes go to: www.backwoodsbound.com/zfish.html.

Send your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet.

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** RUSTIC ORIGINALS CUSTOM FRAMING **

Rustic Originals Custom Framing is fast becoming the source for custom rustic picture frames. Browse through our Spirit Series, One-of-a-Kind and Rustic Collection of unique, hand-crafted, real wood rustic frames. Each one is a collectible!

>> SALE! SALE! SALE! <<

For the month of July we are offering only to Bullet subscribers some of our 8 x 10 photo size frames for only $50.00 each! That’s a savings up to $29.95! See this special collection we’ve put together especially for Bullet subscribers at: www.rusticoriginals.net/bbspecials.html.
Hurry, supplies are limited! Offer good thru July 31, 2007.

Each frame comes complete with glass, hanging hardware and a Rustic Originals Wildlife photo for your enjoyment or add your own special photo to the frame for years of admiration. We have frames to fit most sizes of photos. Visit our new on-line store at WWW.RUSTICORIGINALS.NET.

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ARTICLE:  TROUT FISHING IN THE OZARKS

  This past March I made a trip to Lake Taneycomo in southern Missouri in the heart of the Ozark Mountains near Branson. It had been at least 15 years since I had last fished this great trout fishery and I was eager to try my luck. So with the truck packed, I and three buddies hit the road.

  As is the custom when fishermen pass through this region, we made a stop at Bass Pro Shops in Springfield, Missouri. This allowed us to kill a little time while picking up some last minute supplies, buy fishing licenses and get a new anchor for my pontoon boat.

  As we had done in the past, we stayed at Lilley’s Landing making the Lilly Pad our base of operations. Lilley’s offers great accommodations at competitive rates. They offer boat rentals with new Yamaha motors if you don’t feel like dragging your boat along with you although they do rent covered boat slips if you do bring it along. They also have one of the best stocked tackle shops on the lake if not in all of Branson. If you need it for trout fishing, they have it.

  The first morning to kill a little time before the office opened so we could get our boat assignments, we headed down to the dock for a little fishing. I must boast here that I caught the first fish of the trip, a rainbow about ten inches long. Not wanting to start filling my limit just yet, I gently released it.

  One major change that had occurred since my trip years before was the daily creel limit. It used to be five fish a day with only one of the five being a brown trout over twenty inches long. Now it is four fish a day with one of the four being a brownie over twenty inches. Also they had created a "trophy trout area" on the lake from Fall Creek up to the dam at Table Rock Lake. This "trophy" area covers three and half miles so there are many places to try your luck. In the trophy area you are only allowed to use artificial baits but none that are soft. That is to say you can use baits that have feathers but no soft plastics like grubs, worms, Power Bait, etc. Also there is a slot length on rainbows. Any fish under twenty inches in length must be released. The same twenty inch rule for browns applies lake wide. Make sure to educate yourself on the rules before you venture above Fall Creek. Go to: http://ozarkanglers.com/lt-regs.php for the lowdown.

  Anyway, once we got our boat assignments we headed up to the trophy area to try our luck. The water was running fast but it didn’t take to long to reach the dam. Since we had already tied on our lures, the fishing started as soon as the motors were cut off. After several drifts, Tommy hooked into a fish. It was his first trout and ended up being a brownie about fourteen inches long. I had forgotten my camera so this moment is lost in time.

  A few more drifts and we noticed the water was getting shallow. They had decreased the flow through the powerhouse and since we didn’t want to end up buying new props, we decided to head back downstream. When the water gets low, the going can get tough on the upper reaches of the lake as gravel bars start showing their ugly heads.

  Once below Fall Creek out came the minnows and night crawlers. There were a few fish caught but the action didn’t heat up until everyone switched to Power Bait. Seemed the trout loved orange, chartreuse, white and pink or combinations there of. I had my best luck with orange and chartreuse.

  That afternoon and the all the next day the Power Bait really paid off! We boated rainbow after rainbow keeping only the bigger fish to fill our creels. There were a few small browns caught by Tommy and Tim but Kenny and I never hooked one. By our best estimates each boat caught at least sixty fish each. We had a lot of fun!

  Though we tried our best to release the fish we weren’t keeping unharmed, there were a few small ones that had been gut hooked and weren’t going to survive and floated back to the surface once released. It made us feel bad until the Blue Herons came in, snapped them up, took them the bank and swallowed them down in one bite. It was quite something to see and it made us feel better knowing the fish hadn’t gone to waste.

  One thing I learned this trip was how to tell a newly released fish from the hatchery from one that had been in the lake awhile. If the flesh of the trout is white then it hasn’t been in the lake to long. If the flesh is pink, then the fish has been in the lake awhile or was born in the wild. The reason I was told is in the type of food that they eat. Hatchery raised fish are raised on prepared food and take on the white color but once in the lake and eating wild food they take one the familiar pink color.

  The weather was perfect this trip. A little cold in the mornings but turning sunny and warm in the afternoons wishing I had put on shorts. We all had a lot of fun and the plan is to go back next March. With our luck it will probably be snowing. Until then keep your lines tight. – James Burns

 

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FISHIN' TIP:  Here’s a new way of catching bluegill sent to us by David Teclaw. "Use a crappie rig rigged with Mini Mites instead of regular hooks. You can tip them with a worm or grasshopper, but it works really well without them. Be sure that you use strong enough line to catch two 'gills at once. I use a bobber on my line but my friends fish off the bottom."

Send your tips to: mail@backwoodsbound.com . We’ll post them on the site or use them in an upcoming issue of The Bullet.

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** YOUR MOUNT WILL BE DONE SOON! **

The taxidermist will be calling soon to let you know your mount is ready to pick-up. Order a Backwoods Bound State Shaped Shoulder Mount Plaque now and be ready when they call.

Made from oak like our other fine plaques, they can be made up to 24 inches wide depending upon the size of your trophy and the state you desire.

Why settle for an average looking plaque that can cost you $60 - $65? Order your Backwoods Bound State Shaped Shoulder Mount Plaque right now for only $72.95. It will compliment and add a unique look to that buck or doe of a lifetime.

>> SPECIAL OFFER >> Order a Shoulder Mount Plaque this month and receive a Backwoods Bound Camo Hat FREE of charge! That’s a $10.95 value FREE! Choose from three great styles. Just indicate on the order form which style you want, deer, bass or mallard duck and we’ll send it with your paid order. To receive your FREE hat, use the following coupon code on the order form. Code: freehat07

Offer ends July 31, 2007.

To order your plaque, visit our site at: www.backwoodsbound.com/antlrplaq01.html.

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FUN FACTS: More than 20% the world's oxygen supply is made by the Amazon rainforest. The Amazon River dumps so much fresh water into the Atlantic Ocean that you can dip fresh water out of the ocean one hundred miles offshore. The volume of water in the Amazon River is three times the flow of all the rivers in the United States combined.

Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.

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WHAT'S NEW

New recipes on the site as always but we could still use some new fish recipes for our ever expanding recipe section. If you have any recipes for catfish, bass, crappie, turtle, walleye, etc., etc. we need them. Send your recipes to: mail@backwoodsbound.com.

As always keep sending in your photos, recipes, tips, questions and comments. We appreciate everything sent to us. Send everything to mail@backwoodsbound.com.

   
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INTERESTING QUOTE: "It is not work that kills men; it is worry. Worry is rust upon the blade."
- Henry Ward Beecher. Sent in by Larry Boswell who remembers this hanging over his Grand Pappy’s rocking chair.

If you’ve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.

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** KAREN'S KREATIONS **

This month we want to show our appreciation to all our customers who have supported us for the past 6 years-- so we are having a 30% off sale! Any order-- large or small-- will be 30% off this month!!

We are also introducing charms only-- some of you might want to add some personal touches to things you make or packages or what-nots, so we are now selling "just charms". They will come with a gold or silver split ring and you can put them on anything you want! And they are only $1.99 each

Visit our website WWW.KARENSGLABELS.COM and browse our collections.
Sale ends July 31, 2007.

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RECIPE:   SHRIMP CREOLE

~ 1 lb shrimp, shelled and de-veined
~ 4 tbsp butter
~ 1 small onion, chopped
~ 3/4 cup chopped green pepper
~ 2 tbsp chopped parsley
~ 1/2 cup chopped celery
~ 1 – 15oz can diced tomatoes, undrained
~ 1 – 8oz can tomato sauce
~ 1/2 tsp salt
~ couple dashes hot sauce, or to taste
~ 1 bay leaf
~ cooked rice

* Melt the butter in a skillet. Add the onion and cook on low until tender.

* Add all the ingredients except the shrimp. Stir together well.

* Simmer uncovered over medium-low heat for 20 minutes. Stir frequently.

* Stir in the shrimp, cover and simmer 10 minutes or until shrimp are done.

* Remove the bay leaf.

* Serve over hot cooked rice.

* Enjoy.

For more fish and seafood recipes visit our site at www.backwoodsbound.com/zfish.html.

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ARTICLE:   CARBON MONOXIDE ON YOUR BOAT: WHAT YOU DON’T SEE CAN HARM YOU

  There is growing evidence that Carbon Monoxide-related illnesses, injuries, and fatalities on the water may be far greater than reported. The Tennessee Wildlife Resources Agency is asking recreational boaters to take special care during the busy July 4th holiday weekend, and any time they are on the water.

  Carbon Monoxide (CO) is an odorless, colorless, tasteless, and highly toxic gas produced by boat engines, generators, and stoves. Some boaters are aware that CO can accumulate inside engine compartments, and few understand that the gas can pool in deadly concentrations outside the boat as well – around engine and generator exhaust outlets, under and around swim platforms, and even in an open cabin when conditions are right.

  Many boating safety professionals believe that Carbon Monoxide-related injuries and fatalities may go under-reported because they are attributed to other causes such as seasickness or intoxication. There is growing concern that as many as 15% of the deaths attributed to drowning, in fact, occurred when a swimmer was already unconscious from exposure to Carbon Monoxide.

  Boaters can greatly reduce the risk to themselves and their passengers by following a few simple suggestions. Know where exhaust outlets for the engines and generator are on the boat, and keep everyone clear. Understand how and where CO can accumulate – for example, when slow speeds and a following wind create a back-draft that draws CO into the cabin. Never allow high-risk behaviors like leak surfing. Do not sit or hang on, under, or around back deck or swim platforms when the engine or generator is running. Treat symptoms, such as headache, dizziness, and nausea, as possible CO poisonings until another cause is pinpointed.

  Remember – It’s About Time. Boat Safe; Boat Fun.

  From the Tennessee Wildlife Resources Agency. Visit their site at http://www.state.tn.us/twra.

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HUNTIN' TIP:   Here's a turkey hunting tip from Trevor Williams. "When turkey hunting and you hear that first gobble from a tom that is close, shut up! Don’t even call again when you hear a gobble pretty far, make a quiet approach and get set up. Then call just a little, not too much because it makes the big gobbler believe the hen is coming to him. Barely call at a turkey and your hunt should be a success."

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** THIS SPACE FOR RENT **

Place your ad here for only $6.00 an issue. Be seen by over 2300 potential buyers! Reduced rates for multiple issues. Contact us at editor@backwoodsbound.com for details.

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RECIPE:  ROAST WHOLE ENGLISH PHEASANTS

~ 1 brace pheasants, 1 cock and 1 hen
~ 1 lb bacon
~ 4 cloves garlic, crushed
~ olive oil
~ 6 bay leaves
~ string and/or toothpicks

* If the birds are freshly plucked and cleaned, wash them thoroughly in cold water, light a roll of newspaper (must be newspaper - don't ask why, but it burns of all the 'fluffy' bits and imparts a unique flavor to the birds) and gently singe the birds all over.

* Crush the garlic cloves and put inside the birds.

* Rub the outside of the birds with olive oil.

* Position the bay leaves on each side of the breast.

* Wrap the bacon around the birds and secure with the string or toothpicks.

* Place the birds in a greased baking dish and cover tightly with foil. (The steam assists the cooking process and keeps the birds moist.)

* Bake for 45 – 60 minutes at 350 degrees.

* Serve with mashed rutabagas and carrots, gravy made from the baking dish, mushrooms or roast potatoes and fennel.

* Enjoy with a glass of dry red wine

Our many thanks to Robin for sending in this recipe. To see more pheasant recipes visit our site at www.backwoodsbound.com/zpheas.html.

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LAST MINUTE STUFF:   OPOSSUM SURPRISE

~ 2 opossums, skin & deveined
~ 1 bag sweet taters
~ 2 spoonfuls hog gristle
~ 1/2 bottle Worcestershire sauce
~ 2 bottles Tabasco sauce
~ 4 Vidalia onions, chopped
~ 1 pinch Skoal straight (for full flavor)
~ ½ cup Jim Beam, or to taste

* Add all ingredients to a cast iron pot. Bring to a boil.

* Boil until gristle is melted and possums are tender. Meat should be dark & tender.

* Let stand for 20 minutes or until dog starts hollerin'.

* Throw possums out and eat the pot.

Many thanks to Ray Monday for sharing his secret recipe with us.

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ANSWER TO BACKWOODS TRIVIA:   Established in 1872, Yellowstone National Park is the first national park in the United States. It is located in Wyoming, Montana and Idaho.

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