What’s Cookin’?

Get ready for Roadkill

Eastern Turkey Chow Mein with rice
Tarheel Cookers/Perry Eure
12-15 lb. turkey
1 lb. chopped onions
1 lb. chopped celery
1 lb. bean sprouts
1 lb. water chestnuts
1 lb. mushrooms
1/4 lb. butter
2 gallons turkey stock
1 green pepper, chopped
8 cups long grain rice
2 quarts crisp noodles
Cut turkey in quarters and boil until the meat can be removed from the bones.
Retain turkey stock.
Combine above ingredients, except the rice and noodles, in large pot and bring to a boil.
Let simmer until celery and onions are tender.
Add salt and pepper to taste.
Serve over rice and crisp noodles.
Makes a lot!

Ferrari Fricassee of Turtle
Roadkill Grill/Joel Callison
3 lbs. turtle meat
Salt
Red pepper
Flour for dredging
1/2 cup dry white wine
1/4 cup onion, chopped
Juice of 1 lemon
1 tsp. parsley, finely chopped
3 Tbsp. butter
1/4 tsp dried tarragon
Cut turtle into pieces, rinse and pat dry with paper towels.
Sprinkle with salt and red pepper.
Dredge in flour.
Heat oil in a large skillet over medium heat.
Brown pieces on all sides, about 10 minutes.
Reduce heat to low.
Drain off oil.
Add remaining ingredients, cover and continue to cook for about 45 minutes or until tender.
Serves 4 to 6 people.
This fricassee, which is simple and honest in flavor, is delicious with boiled potatoes, a green salad and a crusty homemade bread.