FRIED TURTLE (Snapping Turtle)
Snapping turtles can be caught in rivers and ponds. Cut turtle in small pieces, wash and drain. Flour and salt turtle, fry in hot oil until golden brown. Put fried turtle in Reynolds wrap and place in heavy pan or roaster. Bake 350 degrees for about 2 hours or until tender SNAPPING TURTLE IN A POT
1 to 2 lbs. turtle meat1/4 c. dry sherry wine (optional)2 tsp. instant, minced onion2 carrots, sliced1/8 tsp. dried basilSalt2 c. water2 celery stalks cut into pieces8 sm. unpeeled redskinned potatoes, halvedSalt turtle meat well and place in your slow cooking pot. Add all other ingredients in order given. Then cover and cook on low heat for 6 or 7 hours or until turtle meat is tender. Remove turtle meat from to and cut into bite size pieces. Return meat to slow cooking pot, cover, and continue to cook on low heat for an additional 2 hours or until vegetables are done.
SNAPPING TURTLE SOUP
Cook 3 pounds of turtle meat. Remove from bones, keep broth. Chop into small pieces. Chop 6 hard cooked eggs up fine. Heat 8 quarts of milk, 1/4 pound of butter; add salt and pepper. Add meat, eggs. Do not boil. Add broth with milk.
BAKED RATTLESNAKE
1 rattlesnake1 recipe thin cream sauce1/4 lb. fresh mushrooms, sliced2 limes, sliced thin1 tsp. basil1 tsp. white pepper1 tsp. rosemarySkin the snake; dress and wash in cold water. Cut into 3-inch sections and place in a large baking dish. Cover with cream sauce and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly. Bake in 300 degree oven for 1 hour or until done. One large can of sliced mushrooms may be substituted for fresh mushrooms.
RATTLESNAKE CHILI
2 c. roast beef, cut into 1/4 inch cubes1/2 c. masa flour1/4 c. cornmeal1 tsp. salt1 tsp. pepper4 oz. jar chili powder1 c. shortening3 chopped onions6 cloves garlic, chopped fine2 tbsp. cumin powder1 tsp. oregano8 c. beef brothIn times long ago, when meat was scarce on the cowboy trail, rattlesnake was used frequently in chilies. It was the only good place for the rattler to be. Combine meats and let stand at room temperature for 2 hours. Combine masa flour, cornmeal, salt, pepper, and chili powder, blending well. Mix meat in flour mixture. Heat shortening to high heat; drop in meat pieces and brown. Remove all pieces of meat and add onions and garlic to skillet. Saute at low heat until tender. Add meat back to skillet; also the beef broth and remaining flour mixture. Stir to blend. Simmer 2 to 3 hours. Stir often. Serves 6 to 8.
SOUTHERN FRIED RATTLESNAKE
1 eggSaltGarlic saltOil for fryingAccent1/2 to 3/4 c. milkPepperFlourRattlesnakeSkin rattlesnake. Clean and wash meat. Cut in 4 inch lengths. Beat egg and milk. Mix salt, pepper, garlic salt, Accent and flour. Preheat deep fat fryer with cooking oil. Dip snake into egg mixture and then in flour mixture and place it in hot oil. Cook until golden brown. Don't knock it until you've tried it.
ROASTED RATTLESNAKE
Catch and skin rattlesnake and cut into 2 inch pieces. Place pieces on a skewer and roast over glowing coals, keeping the skewer constantly turning. When the meat quits sizzling, it is done. For a different taste treat, roll the cooked meat in a flour tortilla with refried beans and eat it like a sandwich. Watch out for the bones.
COWBOY (SNAKE) CAKES
1 rattlesnake per personCrab boil1 eggSalt & pepperGreen onion2 tbsp. oilGut the rattlesnake and peel the skin off. Cook in a crab boil (water + lemon + seed package for crab or shrimp). Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Saute in oil until brown on both sides. Serve with tartar sauce.
DIAMOND RATTLERS
Salt & pepper2 1/2 lb. cleaned diamond back rattlesnake1/4 c. yellow cornmeal1/4 c. cooking oil or bacon drippingsParsley or watercressSalt and pepper rattlesnake to taste and roll in cornmeal. Lay separately on waxed paper. Pan fry in oil until brown on both sides. Place on heated platter and decorate with parsley or watercress. If desired, serve with tarter sauce or barbecue sauce. Note: Rattlesnake meat tastes slightly like fish. It can be bought at any gourmet shop or catch your own. Using a forked stick, place just behind the head, not close enough to be bitten. Chop off head and entrails. Skin and chop with sharp knife. Wash. In some areas of the country, annual rattlesnake hunts are held.
BOILED CRAYFISH ALA mode
4-6 lbs. salt1 bag crab boil4 oz. liquid boil2 oz. cayenne pepperSm. "new" potatoesFresh corn on the cobCrayfish3-4 lemons4-5 ribs celery3 lbs. onions2 heads garlicPlace all vegetables (except corn) in small handled strainer and place in boiling pot. Fill pot with water to second line of holes of strainer. Add 1 1/2 pounds salt, 1 bag crab boil, 4 oz. liquid boil and 2 oz. cayenne pepper. Boil all ingredients until potatoes are almost cooked. Add corn and cook to desired doneness. Remove from water after corn has cooked. While above is cooking, wash crayfish in water. Do not use salt to purge. Place cleaned crayfish in water to which you add 1 1/2 to 2 pounds of salt (dependent on size of crayfish; less salt if crayfish is small), 4 oz. liquid boil and 2 oz. cayenne pepper. Cover and stir periodically. When water comes to boil, boil 7-12 minutes more. When you've tested for tenderness, take cover off, add a small amount of cold water and let set. Be sure to turn off fire. Taste for seasoning. Warm vegetables by placing strainer on top of crayfish in boiling water. If you are boiling a second batch, use same water. Let water come to a boil, then add same amount of seasonings and start again.
CAJUN CRAYFISH CASSEROLE
1 lb. crayfish tails (whole)1/2 lb. crayfish tails, chopped2 c. cooked rice (butter & parleyed)1 c. celery, chopped1/2 c. green pepper1 c. onions, chopped1/2 c. sliced fresh mushrooms2 sticks butter4 tbsp. shallots, chopped2 tbsp. flour1 c. grated sharp cheese1/2 c. black olives, slicedSalt, black & cayenne pepper to taste (about 2 tsp. salt & 1/2 tsp. pepper)Melt 1 stick butter and gradually stir in the 1/2 pound chopped crayfish tails. Saute about 2 minutes. Stir in shallots and cook another minute until blended; set aside. Grease a 9 x 11 inch casserole dish. In a large mixing bowl, blend together the buttered, parleyed rice with the sauteed crayfish; mix thoroughly and spread in casserole. Set aside. Put skillet back on medium heat and melt the second stick of butter; sprinkle in the flour and quickly whisk it around to make a light roux (tan). Toss in onions, celery and bell pepper and cook until softened. Put in the 1 pound whole crayfish tails and increase fire to high, rapidly stirring. Season and spoon the whole tails over the bed of rice (juice and all) over the rice. Sprinkle the Cheddar cheese o top. Decorate the top of that with mushrooms and black olives. Bake casserole in 350 degree oven for 35 minutes. Enjoy
CRAYFISH, BROCCOLI CHEESE CASSEROLE
1 c. chopped onion1 c. chopped celery1 can cream of chicken soup1 can cream of mushroom soup1 (8 oz.) jar jalapeno cheese3 c. cooked rice1 bunch of fresh broccoli or 2 pkgs. frozen1 lb. crayfish (seasoned lightly)1 stick butterPreheat oven to 350 degrees. Saute onions and celery in butter. Drop in crayfish and cook for about 5 minutes to firm crayfish. Cook broccoli in microwave for 7-8 (unsalted) or on stove. Drain well. Combine soups and cheese. Cream well. Add crayfish, onion, and celery. Fold in broccoli and rice. Rice used in this recipe should be day old rice that has been refrigerated. Pam baking dish and bake for 35 minutes. Serves 6-8.
CRAYFISH JAMBALAYA
2 lb. crayfish2 cans cream of celery soup1 lg. onion, chopped1/3 c. green pepper, chopped1/3 c. celery, chopped1/4 c. green onions, chopped2 cloves garlic, chopped2 tbsp. parsley, chopped2 tbsp. Worcestershire sauce2 tbsp. kitchen bouquet2 sticks butter2 c. cooked riceSaute vegetables in butter; add soup, Worcestershire sauce and kitchen bouquet. Cook for 20 minutes over LOW HEAT. Add crayfish and cook 30 minutes. Add rice, serve hot.
