Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb snapping turtle in pieces
1 ea onion, med, sliced
2 c celery, chopped, incl greens
1 c lima beans, soaked overnite
3 ea potatoes, diced
2 tb butter
8 oz potatoes, can
1/2 c parsley, chopped
1 salt pepper to taste

Melt butter in frying pan and brown turtle meat, cut in cubes 1" or larger,
on all sides. Remove turtle meat. Add 2 quarts water and bring to a boil.
Return to fire, add turtle meat and all remaining ingredients. Cook slowly
for 45 minutes or until turtle is very tender. VARIATIONS: After browning
turtle, make a roux with butter then add water. Add 1/2 jigger of good
sherry to stew when serving. Add 1/2 C bell pepper, chopped, to veg.
mixture. Softshell turtles and larger specimens of PSEUDEMYS are OK. Recipe
date: 12/12/87

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