Recipe: SNAPPING TURTLE RECIPES

SNAPPING TURTLE SOUP1 lb. snapping turtle
6 qt. water
1 Tbsp. pepper
1 Tbsp. salt
1 Tbsp. sage
1 Tbsp. parsley
3 stalks celery
1 carrot
6 medium potatoes
1 (6 oz.) can minced clams
1/4 cup butter
2 cups milk
11/2 cups flour

Bring water, turtle, clams and juice to a boil. Grate carrot finely, cube potatoes, dice celery. Remove turtle from pot when tender.
Cut in very small pieces, return to pot.
Add potatoes, carrot, celery and remaining spices.
In a deep frying pan, melt butter.
Add flour to butter making sure to stir.
When blended, add milk. If too dry, add milk.
Add this to soup.
When ingredients are done, mix and enjoy. SNAPPING TURTLE SOUP / 2

2 lb. turtle meat
1 stick margarine
2/3 c. flour
1 c. onions
1 c. celery
1/2 c. bell pepper
1 c. shallots
4 toes garlic
salt and pepper to taste
1 gal. hot water
1 (8 oz.) can tomato sauce or puree
1 bay leaf
2 Tbsp. Worcestershire sauce
2 hard-boiled eggs, sliced
1/2 c. sherry wine
1/4 tsp. thyme
1/2 c. parsley, minced
1/2 lemon, sliced thin

Boil turtle meat until tender.
Skim foam that collects on top.
Remove meat and cut into very small pieces.
In a large heavy pot, brown flour in butter.
Add onions, celery, bell pepper, shallots and garlic.
Saute lightly.
Add sauce or puree.
Cook, stirring constantly about 10 minutes.
Stir in 1 gallon hot water slowly.
Add bay leaf, Worcestershire sauce, wine, eggs, thyme, salt, pepper and turtle meat.
Simmer 30 minutes, then add parsley and lemon. SNAPPING TURTLE STEW
(120 Year Old Recipe)

3 lb. turtle meat
3 Tbsp. cooking oil or oleo
3 Tbsp. flour
3 medium onions, chopped
2 cloves garlic, minced
2 (No. 2) cans tomatoes
1 can tomato paste
boiling water
1 stick celery, chopped fine
1 lemon, sliced
1 bunch green onions, chopped
2 green peppers, chopped fine
1 c. sherry wine
1/2 dozen hard-boiled eggs
Creole seasoning or salt and pepper
4 bay leaves
8 whole cloves
1/2 tsp. allspice, powdered
1 Tbsp. sugar
1/4 lb. butter

Parboil turtle meat. Make a brown roux of oil and
flour. Add onions, garlic, bell pepper, tomato paste and
tomatoes. Cook slowly 20 to 30 minutes. Add mixture to turtle
meat, along with enough boiling water to cover meat. Boil
down. Add celery, green onions, Creole seasoning, wine, bay
leaves, cloves, allspice and sugar. Cook, covered, over high
heat for 30 minutes. Mash egg yolks, and chop the whites. Add
to stew. If stew gets too thick, add a little water. Cook
slowly for about 3 hours. One-half hour before serving, add
sliced lemon and butter. Serves 6.
Note: To increase amount, add 1/2 pound of turtle meat per person. SNAPPING TURTLE SAUCE PICANTE

1 stick butter or oleo
1 large onion, chopped
1 medium bell pepper, chopped
2 garlic cloves, chopped
1 bunch green onions, chopped
2 stalks celery
1 can Ro-Tel tomato
1 large tomato paste
2 cans water
1 smoked sausage link
(optional)
1 medium turtle, cut up
Accent
Creole seasoning
cayenne pepper
salt
Worcestershire sauce

Melt butter in large pot. Add onions, bell pepper,
garlic, celery and green onions. Stir constantly until all
seasoning is wilted, about 20 minutes. Then add Ro-Tel toma-
toes, tomato paste and 2 cans of water. Over low heat, let
cook 40 minutes. You can also add sausage. Put all dry
ingredients into tomato gravy. Now the secret. Add the turtle
and cover. Do not stir sauce again until ready to serve. Let
cook 1 1/2 hours on low heat. Serves about 8 people. Serve
over rice.