Old Coot's Campfire Cookin' Book by Bowden Lurlene

Author:Bowden, Lurlene [Bowden, Lurlene]
Language: eng
Format: azw3, epub
Publisher: White Bird Publications
Published: 2015-02-02T16:00:00+00:00

Barbeque Sauce: 1 ½ Cups Bottled Barbeque Sauce with Onion Bits, 1 Tablespoon Sugar; ½ Cup Catsup; 1 Tablespoon Worcestershire Sauce, and a Dash of Hot, Sauce. Preheat oven to 375 degrees. Place Turtle in a suitable size baking dish based on the amount of the Turtle you are cooking. Pour Sauce over the Meat. Place in the oven and let the Sauce get Hot. Watch and baste often. When the Sauce is Hot and Boiling, lower the temperature to 200 degrees. Bake 30-40 minutes in the oven.

FRIED COOTER (SOFTSHELLED TURTLE): 2 lbs Turtle Meat, cut into 2-4 pieces; ½ Cup Vinegar; 1 Teaspoon Salt; ½ Cup All-Purpose Flour; ¼ Cup + 1 Tablespoon Milk; 2 Eggs, separated; 2 Tablespoons Olive or Vegetable Oil; 1/8 Teaspoon Salt, and Vegetable Oil. Combine Turtle, Vinegar, and 1 Teaspoon Salt. Cover with Water and simmer 1 hour or until it is tender. Drain and set aside. Combine, Flour, Milk, Egg Yolks, Olive Oil, and 1/8 Teaspoon Salt. Mix well. Beat Egg Whites until stiff. Fold into the batter. Dip the Turtle pieces into the batter. Fry until golden Brown in deep Oil heated to 375 degrees. Drain well on paper towels. 4-6 servings.

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