Turtle Shell Salad Recipes

TURTLE SOUP

Steps:

• In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

MIKE'S BAIT SHOP'S TURTLE STEW

Steps:

• Place the turtle, chicken and pork meat into separate pots with enough water to cover the meat. Bring each one to a boil, and cook until tender. Discard the water from the turtle and pork, but save the chicken stock. Debone all of the meat, tear or cut into bite-size pieces, and set aside.
• In a very large stockpot, combine the three meats, onion and reserved chicken stock. Bring to a boil, and cook until the onions are tender, about 45 minutes. Season with salt and pepper to taste. Potatoes can be prepared during this time.
• Add the potatoes and butter to the stockpot, and cook for about 30 minutes, or until the potatoes are not quite cooked through. Reduce heat to low, and let the soup simmer down. Stir in the half and half cream and milk. Bring the soup to a simmer, and cook for about 15 minutes. Be careful not to curdle the dairy by getting it too hot. Serve soup hot with crackers.

HEROES IN A HALF SHELL BITES

Steps:

• Add 1/2 teaspoon cookie icing to bottom of one vanilla wafer cookie; top with another vanilla wafer, flat sides together. Repeat with remaining cookies.
• On one rounded top of each vanilla wafer sandwich, pipe lines of cookie icing in a crisscross pattern, similar to a turtle shell. Secure one piece of cereal to each for the turtle head, using a small amount of cookie icing; let stand 20 minutes to set.

PASTA SHRIMP SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

SEA TURTLE ICE CREAM CAKE

Steps:

• Line a rimmed baking sheet with plastic wrap. Scoop out 2 1/2 quarts mint-chocolate-chip ice cream (about thirty-five 1 1/2-ounce scoops), and place on prepared baking sheet; refreeze for at least 45 minutes.
• Meanwhile, soften remaining 1 quart mint-chocolate-chip ice cream; set aside. Line a 12-cup bowl with plastic wrap; freeze briefly, then fill with the scoops of ice cream, rounded side down, to extend beyond rim (fill in gaps with extra).
• Place cake, flat-side up, over ice cream scoops, then spread softened mint-chocolate-chip ice cream on top using an offset spatula. Cover with plastic wrap, and refreeze for at least 4 hours.
• Unmold ice cream cake onto a serving platter. Using a 2 1/2-ounce ice cream scoop, carve a niche into the edge of the turtle shell; nestle a scoop of chocolate ice cream into niche for the head. Decorate head using black licorice for the mouth and nose and white candy for the eyes (using the blunt end of a skewer, dot melted chocolate onto the white candies for pupils). Tuck chocolate-mint wafers under cake for feet. Serve immediately.

TURTLE SHELL SALAD

Steps:

• Pour lemon juice in flat bottom dish and roll each avocado half in lemon juice. Place flat side down in dish. Sprinkle salt on the top of each half.
• In mixing bowl, take two halves and mash with picante sauce, add cottage cheese, green olives and onions. Mix well.
• Lay romain lettuce leaf on each of six plates.
• Take ice cream scoop and place a scoop of.
• cottage cheese avocado salsa in the middle of lettuce leaf. Take one avocado half and place over the mound of salad.
• Save the lemon juice to serve.
• Note: you can score the avocado half with a toothpick and make marks on the shell and place a large green olive in the front of the "shell" You can make little "feet" by taking the top of a green onion and making cuts to fan on each end of a 2 inch section.
• of green onion top, then cut the section in half and you have "four feet". You can take a small strip of pimento and cut in narrow pieces and tuck under the "shell" for a tail.

SHELL SALAD

Steps:

• Boil shells as directed on box, then drain and rinse in cold water.
• In a seperate bowl, add shells to all other ingredients and mix well.