Parboil the turtle meat; drain.
Make a
Scald the turtle with boiling water and the hard shell.
Clean well with lime, then season with salt, black pepper and garlic. Sprinkle with capers and Worcestershire sauce and let stand for 1 to 2 hours.
Chop onions, tomatoes and sweet pepper.
Saute these ingredients in oil and butter.
Add turtle and allow to brown, then pour on 2 cups of warm water and steam until tender.
Quarter potatoes and add to stew.
Let simmer until gravy thickens.
Add sherry just before serving.
Serve piping hot.
Cut up the meat in 1-inch cubes.
Brown in butter or margarine.
Place remaining ingredients in a stew pot, add water and bring to a boil.
Lower heat and simmer for about 30 minutes. Add the turtle meat and cook slowly for 45 minutes or until meat is tender.
Prepare a roux as for Turtle Stew 2.
Add onions and pepper. Cook until tender.
Add celery and parsley.
Cook and stir; add garlic.
Add 1 cup cold water and stir.
While this is being done, brown the turtle meat in cooking oil.
Place the meat in a large stew pot and add the roux and remaining ingredients.
Cover and bring to a boil.
Lower heat and simmer until meat is tender.
Add salt, pepper and cayenne to taste.
Add more water, if necessary, while cooking.
Serve over rice or spaghetti.
ooking, salt and pepper the turtle meat and brown in cooking
Boil the turtle meat for 20 minutes.
Melt butter in a pot and cook the sliced garlic until browned.
Coat the cooked turtle meat with flour and add it to the pot along with the onion.
Cook the meat until browned.
Pour in the stock in which the turtle was boiled.
Simmer for several hours or until the meat is tender. Add potatoes, stir in the soup and cook an additional 30 minutes.
Place the turtle, chicken and pork meat into
Shake turtle in flour and brown in large skillet.
Put browned meat on bottom of large baking roaster.
Put in potatoes, carrots and onion.
Put the cabbage on top and pour soup over top of everything.
Add salt and pepper to taste.
Bake at 325\u00b0 for 2 1/2 to 3 hours or until done.
Serves 6 to 8 people.
Cook turtle in water until it is well done and pick the meat off the bones.
Cook potatoes and onions together.
Mix all ingredients in large pot.
This includes cooked ingredients. Simmer for 1 hour; keep stirring so milk won't burn, but don't boil.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Tenderize the turtle steak, pounding both sides well
Cover turtle with water.
Put in 1 stick of margarine.
Cook turtle until you can take off bone.
Cook all other ingredients until done.
Then put all together and cook slow for an hour.
Cut up boiled eggs in it.
Ten minutes before stew is done, add dumplings (recipe follows) and cover
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
otatoes, carrots and turnips to stew during the last 20 minutes
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
ave a thick, meaty fragrant stew, if not continue cooking until
Put the oil over medium heat. Cover the beef with the flour.
Put the garlic, bay leaves in the pot, also add pepper.
Continue cooking till the beef becomes brown.
Add salt and cook for ten minutes till beef becomes soft.
Cook another five minutes with onion, carrot, pepper (green).
Wait till the onions become tender.
Take the tomato then add red wine, parsley, and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour.
Mix sweet potatoes and green beans with red potatoes.
Continue ...
This recipe will feed 15 people.
Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker.
Add water and bring to boil; boil until tender.
Cut up and add onions, carrots and potatoes.
Add tomatoes.
Add salt, black pepper and Tabasco sauce to taste.
Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender.
Serve with crackers or bread and deer camp coffee or other drinks.
I guarantee hunters will like this recipe.
Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
Serve with Recipe #332377 or Recipe #221438.