Invite
you to check out the YUMMY
Recipes From
Gran's Kitchen.
If
you aren't a vegetarian, then all meat should be tried at least once
- right?
And rattlers don't think twice about YOU. They'll bite you quick smart,
and cause pain or death at the drop of a fang.
Pa wants you to stop eating beef and pork for a bit, and wrap YOUR FANGS
around a chunk of rattler - for a change of taste
Pa
dug through gran's kitchen drawers and found
some lipsmacking, recipes that will rattle
your taste buds, and slither
down your throat.
Please
- No barfing allowed!!
<><><><><><><><><><><><><><>
Why
Eat Rattlesnakes?
Good Question.
If
you aren't a vegetarian, then all meat should be tried at least once
- right? And rattlers don't think twice about YOU. They'll bite you
quick smart, and cause pain or death at the drop of a fang. Pa wants
you to stop eating beef for a bit, and wrap YOUR FANGS around a chunk
of rattler - for a change of taste.
<><><><><><><><><><><><><><>
#1
on Pa's Menu:
Skewered Rattler
INGREDIENTS:
Rattlesnake:
cut into chunky pieces
Red or green peppers, cut into sections
Red or vidalia onion, cut into chunks
Barbecue sauce for generous seasoning
COOKING
METHOD:
Thread
rattlesnake section onto a metal skewer. Add pepper and onion chunks
between each rattler piece.
Brush
or slather ( your choice) rattler chunks with the barbecue sauce.
Place
the skewers over an open flame - campfire or barbecue will do nicely.
After
about 15 - 20 minutes (turn halfway every 3 - 5 minutes) your lipsmacking
Skewered Rattler is ready to eat.
Dig
in!!
<><><><><><><><><><><><><><>
NOTE:
This rattler recipe has one chance in ten of getting past your mother.
Just mumble the word rattlesnake, and hope her thoughts are
elsewhere.
Pa's
#2 Choice Spicy Pasta (shush. . . with
rattlesnake)
INGREDIENTS:
A
large can of whole tomatoes
4 humongous cloves of garlic (chopped fine or minced)
3 tablespoons of cooking oil
*If you like it HOT, add finely chopped hot chilies to taste
Then, add more or less of the following 4 spices: 1 tbsp. oregano 2 tsp. dried basil
2 tsp. pepper
1 tsp. salt
Juice from a medium sized lime or lemon
Approx. 1/2 - 3/4 lb. rattlesnake meat.
** Notice the rattler isn't mentioned until near the end - good thinking,
Pa.
Pasta of YOUR choice - 1lb.
COOKING
METHOD:
Simmer
rattlesnake in a covered pot, with just enough water to cover + the
lemon juice, for about an 1 hour. Take the rattler from the pot remove
the bones.
Combine
the now boneless meat with all the other ingredients (except pasta)
in a big saucepan, and simmer some more - about a 1/2 hour. Test for
tenderness.
Cook
the pasta as usual, then pour your yummy chicken concoction over the
hot pasta.
If
that doesn't slither down your throat without a burp, then Pa will
quit hunting rattlers - FOREVER!
<><><><><><><><><><><><><><>
Notes
from Gran's Kitchen
Sad
to say, Pa is still looking for a recipe for rattlesnake pie, rattlers over rice, and his all time
favorite, rattlesnake fritters.
If
Pa finds them, or any other yummy rattler recipes that won't
freak
your mom too much, I will add them to this page.
of BOOKS for Children
. . . . .Rattlesnake Recipes!
.
. .
. . . ..
.. . . 
.
. ..
