Persimmon Bread
INGREDIENTS:
--MARINADE-----
1/4 c Salad oil 1 Onion; sliced
1 c Vinegar 1 tb Salt
1 qt Water
--MARINADE-----
1/4 c Salad oil 1 Onion; sliced
1 c Vinegar 1 tb Salt
1 qt Water
----MEAT-------
6 lb Armadillo meat
---SAUCE------
3 Pieces smoked sausage 1/4 c Pick-a-peppa sauce 1/2 c Salad oil Salt and pepper to taste 3 lg Onions; finely chopped 1 tb MSG Finely chopped green onion 2 tb Worcestershire sauce -tops 2 c Water 1 lg Green pepper; chopped 1 8-oz can mushrooms; drained 2 Cloves garlic; finely 1 c Cooking wine -chopped 1 Bunch parsley; chopped 4 Celery stalks; chopped 1 Lemon; sliced 1 4-oz can mushroom-flavored Hot cooked rice -steak sauce
Combine all marinade ingredients, stirring well.
Prepare armadillo meat by cleaning and cutting into serving pieces. Marinate for 24 hours. Remove from solution and allow to drain for 30 minutes before cooking.
In a heavy black iron pot, brown sausage and armadillo in hot oil, permitting meat to stick to bottom of pot just a little for extra flavor. Remove armadillo from pot and set aside leaving sausage in pot. Add onions, green pepper, garlic and celery; stir continuously, cooking until tender. Add steak sauce, pick-a-peppa sauce, salt, pepper, MSG, and Worcestershire sauce; mix well. Add armadillo and water. Heat to boiling; reduce heat and simmer for 10 minutes. Reduce to low heat and cover with tight lid. Cook until tender. (Do not stir but take pot by handle and half-spin from left to right every 10 minutes). Add mushrooms and wine; blend gently with a spoon. Sprinkle with parsley and lay thin lemon slices on top. Simmer uncovered for 15 minutes. Serve over rice.
NOTE: Clear stew meat may be substituted for armadillo, if desired.
~Liz Moore, Ouachita Parish (Monroe)
6 lb Armadillo meat
---SAUCE------
3 Pieces smoked sausage 1/4 c Pick-a-peppa sauce 1/2 c Salad oil Salt and pepper to taste 3 lg Onions; finely chopped 1 tb MSG Finely chopped green onion 2 tb Worcestershire sauce -tops 2 c Water 1 lg Green pepper; chopped 1 8-oz can mushrooms; drained 2 Cloves garlic; finely 1 c Cooking wine -chopped 1 Bunch parsley; chopped 4 Celery stalks; chopped 1 Lemon; sliced 1 4-oz can mushroom-flavored Hot cooked rice -steak sauce
Combine all marinade ingredients, stirring well.
Prepare armadillo meat by cleaning and cutting into serving pieces. Marinate for 24 hours. Remove from solution and allow to drain for 30 minutes before cooking.
In a heavy black iron pot, brown sausage and armadillo in hot oil, permitting meat to stick to bottom of pot just a little for extra flavor. Remove armadillo from pot and set aside leaving sausage in pot. Add onions, green pepper, garlic and celery; stir continuously, cooking until tender. Add steak sauce, pick-a-peppa sauce, salt, pepper, MSG, and Worcestershire sauce; mix well. Add armadillo and water. Heat to boiling; reduce heat and simmer for 10 minutes. Reduce to low heat and cover with tight lid. Cook until tender. (Do not stir but take pot by handle and half-spin from left to right every 10 minutes). Add mushrooms and wine; blend gently with a spoon. Sprinkle with parsley and lay thin lemon slices on top. Simmer uncovered for 15 minutes. Serve over rice.
NOTE: Clear stew meat may be substituted for armadillo, if desired.
~Liz Moore, Ouachita Parish (Monroe)