Well Stata....September 1 2007 at 1:46 AM
SeaBat (Login SeaBat)
Response to Save the Coons and Opossums
ARMADILLO 'N RICE
1 armadillo, dressed and cleaned
4 large onions
1 stalk celery
2 cans chopped mushrooms
2 cups rice, uncooked
Salt and pepper to taste
10 cups armadillo broth
Boil armadillo until tender; reserve broth. Remove meat from bones. Cut onions and celery and cook in butter until tender. Add mushrooms and meat and simmer for 5 minutes. Put in a large baking pan or dutch oven and add 10 cups of hot broth; add rice, salt and pepper; stir. Place in 375 degrees F. oven and cook until tender. Serves 12.
Remove meat from bones and grind. Add bread crumbs, onion, salt, pepper, egg, and fat; mix thoroughly. Form into patties; dip into egg; then dip in bread crumbs. Fry in hot fat until brown. Cover with currant jelly sauce and place in slow oven for 1 hour.
And last but absolutely never the least...
12 snipe split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds
Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 4 snipe per serving.)