OT: Different Recipes for Thanksgiving

[Guest guest]

Butch wrote:

here's one our Canadian

cousins might like if they want something special fer Thanksgiving .. go

here .. http://www.canadianodyssey.com/otr_roadkill.htm

 

Thanks for thinking about us Butch.

But Canadian Thanksgiving is over

and done with!

We have it the second Monday of

October.

 

Ien in the Kootenays

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I can finish my own sentences again!

muddled

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[Guest guest]

Hey y'all,

 

Was gonna send this earlier but we had some interesting happenings in

these parts. We're 7 hours ahead and 25 years behind the East Coast

USA. Tonight at 1910 (7:10 PM for some folks) police covered and then

detonated a bomb on the street exactly below our 6th floor apartment ..

they cordoned off the area for a hundred meters or so in each direction

afore that but we had no advance knowledge that they were gonna blow it

till the damn thing went BOOOOOOOOOOOM! ;-)

 

Don't have more detail on it now but I reckon it'll be covered on the

local news later tonight. Police are still searching the area and the

street is still blocked cause its not unusual for Bad Guys to place two

bombs in one location .. one for later detonation when enough police

converge on the area. So far .. nobody has been injured.

 

So .. back at the ranch .. Neysa posted a gud recipe fer rattlesnake ..

there's another one fer'ya Neysa .. end of this post.

 

Anya wrote .. about rattlesnake:

> Tastes like chicken, they all do. I've had several Thanksgiving

> dinners with the Seminoles here *** and they have had fried gator,

> fry bread (could make a meal of just that), one time rattlesnake

> *** , other stuff I didn't ask what it was (possum, maybe?).

 

Fried gator tail's common food in South Carolina, Florida and Louisiana.

Outside of Charleston, SC, in the little town of Mt. Pleasant, there are

many road side seafood places and gator is a specialty in most uv'em.

 

Them whut ain't et possum ain't lived yet so you got something gud to be

looking forward to. Possums is fat generally .. less'n you run over'em

and then they are flat. Fact is .. most Yankees believe baby possums is

born dead on the side of the road .. same fer armadillos in Texas.

 

Afore we get into larpin' gud Suthran food .. here's one our Canadian

cousins might like if they want something special fer Thanksgiving .. go

here .. http://www.canadianodyssey.com/otr_roadkill.htm

 

And here's one fer our Aussie cousins .. on cooking kangaroo:

http://www.turtletrack.org/Issues02/Co04202002/CO_04202002_Recipes.htm

 

I tried to find a recipe for Martin .. wanted one for 4 & 20 Blackbirds

but couldn't find one. But it makes sense that you just catch a couple

of dozen blackbirds and bake'em in any normal pie shell.

 

If y'all be Suthran .. or ain't really Suthran but like most folks wish

you were Suthran .. below are some gud Possum recipes:

 

Possum and Taters

 

Ingredients:

1 young, fat possum .. if flat .. 3 young possums.

8 sweet taters

2 tablespoons butter

1 tablespoon sugar

salt

 

Directions: First, catch a live possum. This is excellent entertainment

on a moonlight night. Skin the possum and remove the head and feet. Be

sure to wash it good. Freeze overnight either outside in the yard or in

a freezer. When ready to cook, peel the taters and boil them tender in

lightly salted water along with the butter and sugar. At the same time,

stew the possum tender in a tightly covered pan with a little water.

Arrange the taters around the possum, strip with bacon, sprinkle with

oregano or thyme, and pepper, and brown in the oven. Baste often with

the fat drippings. Take it out and eat it.

 

Stuffed Possum

 

1 possum (whole) .. if its flat no matter cause you gonna stuff it.

1 qt. cold water

1/8 cup salt

5 beef bouillon cubes

2 bay leaves

3 celery stalks (chopped)

2 onions (sliced)

1 bag packaged stuffing

 

Preheat oven to 350 degrees. Soak possum in cold salt water for 10

hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare

stuffing according to package directions. Stuff possum cavity with

prepared packaged stuffing. Close cavity tightly. Place stuffed possum

in roasting pan, add water, bouillon cubes, bay leaves, celery and

onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1

more hour. Test roast, if not done reduce heat and cook until done.

 

Cajun Possum Chili - NUCLEAR HOT !!!

 

Ingredients:

Tomato Sauce (amount depends on possum)

1 tsp.-1 cup Chili Powder (depends on taste and possum)

1 large possum or 3 small (If you ran over the possum better make it 4)

1 large pot or two small ones if your large one ain't big enough.

5-20 chili peppers (depends on taste and possum)

5-20 red peppers (depends on taste and possum)

5-20 jalapeno peppers (depends on taste and possum)

How ever much Cayenne Pepper you like, it depends on your taste and

where you're from .. and depends on the possum.

1 tsp. Black Pepper

a pinch of salt

Chili Beans for extra flavor

And whatever other Tex-Mex ingredients that are hot and spicy you would

like to add.

 

Directions:

1. Skin possum(s)

2. Remove internal organs, head, claws, and bones. There ain't no flavor

in them or much use for them. But if you want to add them, go ahead.

3. Put some tomato sauce in the pot(s). Then add the possum(s).

4. Chop peppers up good.

5. Skip step four if you're a wimp and don't like chopped peppers; it

doesn't matter none to me.

6. Put the rest of the stuff in and let set for a long danged time.

7. Before serving make sure you have enough bread, milk, and toilet

paper for after dinner.

8. Serve. Enjoy.

9. Race for the bathroom. Whoever is first will make a large stench.

10. Have enough air freshener.

 

Serving size of Meal-depends on how much you put in and on the possum.

 

Warning - May cause burned tongues and mouths. May cause severe

indigestion!! --

 

 

Rattlesnake Surprise

 

Here is an easy, but thoroughly tasty, ten step recipe passed down for

generations in Tiller, Oregon:

 

Ingredients:

 

1 rattlesnake (dead)

1/4 cup melted butter

1 teaspoon garlic salt

 

1. Find one full grown rattlesnake.

2. Kill it.

3. Remove head & rattle.

 

(CAUTION: a snake can still bite, even when dead.)

 

4. Skin it, clean it, & remove entrails, but keep them.

5. Cut into finger-long portions.

6. Put snake, melted butter, garlic salt together in tin foil packet.

7. Put packet on open flame, letting the snake boil in the butter for

around 7 - 8 minutes.

8. Remove packet from flame.

9. Let cool for 2 minutes.

10. Remove snake, peel meat from bones, and enjoy!!!!

 

(If you want to make rattlesnake entrail soup you can use the entrails

to make it afore you serve the meal).

 

Though the Russian don't celebrate Thanksgiving (or Christmas for that

matter) on the same Americans do .. we are a Democratic family so we

decided to celebrate both Russian and American holidays. :-P

 

What are we gonna eat at my house on Thanksgiving? Four Russian friends

are coming over and the three ladies gonna dominate the kitchen. They

say we're gonna kick off with Borscht (or something similar .. I have

learned that most Russian soups have no universal names) and Russian Egg

Salad (similar to American Egg Salad), then Tatar Meat Pies (sorta like

a fried biscuit stuffed with onions, ground beef and spices), and a main

dish of either Russian Meatball Stroganoff or Meatballs In Pomegranate

Sauce (*still debating which one or a substitute*), and Piroshki (much

like the Tatar Meat Pies ceptin it also has cream and cheese in it). Of

course .. Fresh and Pickled Veggies .. and then Russian Cranberry Apple

Rolls and Turkish Bavlava for dessert. Except for the Georgian Vodka

with tomato juice chaser which will be used for this and that toast,

we'll have Moldavian Red Wine .. which is one of the very finest Red

Wines in the world .. methinks. :-P

 

* If my German buddy, Dietmar Moser, makes it in time .. like he is now

trying to arrange .. the main course will be Zapekanka .. which I have

never tasted .. which is pretty much a casserole .. but we need the pork

ham (which I can't get here) and Dietmar is gonna bring a nice smoked

Schinken und den Speck. :-)

 

If sumbody don't like these recipes and wanna complain .. go here.

http://www.whimsicalgourmet.com/Complaint.htm

 

Y'all keep smiling. :-) Butch http://www.AV-AT.com

 

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