GOPHER STEW 6 lbs. gopher meat (a gopher is a land turtle) 1/4 lb. salt pork, cubed 3 Spanish onions, diced 5 stalks celery, diced 1 bell pepper, diced 3 (16 oz.) cans sliced tomatoes 10 c. water 2 datil peppers, whole Salt and pepper to taste 3 potatoes, cubes 5 tbsp. brown flour 1/2 c. water Clean gopher meat well and drain. Fry down salt pork in a large cast iron pot. Add meat and brown. Remove meat, drain on paper towels. Add onions, celery and bell pepper to salt pork grease and saute until tender. Add tomatoes and … Continue reading GOPHER STEW

Smothered Turtle Cajun Style

Smothered Turtle Cajun Style 2 lb Turtle steaks 1 Salt 1 Ground black pepper 2 lg Sweet onions 1 lg Sweet pepper 4 md Tomatoes 3 Bay leaves 1 Clove garlic, crushed 1 c Mushrooms 2 Lemons Trim turtle steaks into 1 1/2-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile. Add plenty of chopped onion, sweet pepper, chopped, 4 tomatoes cut into eighths, 3 bay leaves, crushed garlic clove and mushrooms. Moisten well with stock made by boiling salted turtle trimmings and smother very slowly in a tightly covered skillet until turtle … Continue reading Smothered Turtle Cajun Style

Mike’s Bait Shop’s Turtle Stew

Mike’s Bait Shop’s Turtle Stew Recipe By:Mike’s Bait & Tackle “Southern turtle stew made with potatoes and onions. Much like a clam chowder. Good, hearty and filling. Turkey may be used in place of chicken.” Ingredients 10 pounds turtle meat, without bones 8 pounds chicken meat with bones 8 pounds boneless pork roast 10 large onions, chopped salt and pepper to taste 6 pounds potatoes – peeled and cubed 2 cups butter 2 quarts half-and-half cream 2 gallons milk Directions Place the turtle, chicken and pork meat into separate pots with enough water to cover the meat. Bring each one … Continue reading Mike’s Bait Shop’s Turtle Stew

Baking and Cooking Ingredient Substitution Chart

Baking and Cooking Ingredient Substitution Chart Substituting one ingredient for another should only be done when you don’t have the necessary ingredient on hand in your kitchen. Substitutions can change the flavor and outcome of the finished baked goods. The following chart gives substitutions that may be used to achieve a product similar to the original when cooking. Find out what to substitute when you’re out of an ingredient – but also remember the following when substituting: When substituting ingredients, take into account the differences in taste, moisture content, texture and weight. When substituting for sugar and flour, consider the … Continue reading Baking and Cooking Ingredient Substitution Chart

German Chocolate Bar Substitutes

German Chocolate Bar Substitutes Many people think German chocolate bars originated in Germany because of the name. They actually originated in the United States in the mid 1850s, created by a man named Sam German, and named after their creator. It is similar to semi-sweet chocolate but has added sugar that enhances the sweetness of items baked using it. Substitutions for German chocolate bars include items commonly found in a kitchen pantry. Unsweetened Cocoa For every ounce of German chocolate called for in a recipe, substitute one tablespoon of unsweetened cocoa, one tablespoon plus one teaspoon of granulated sugar and … Continue reading German Chocolate Bar Substitutes