On Sat, 17 Mar 2001 sally writes:
Have you no snake soup recipes? Or shamrock ones? Or are they what you've given up for Lent? <BG>

Not really (snake recipes, that is). I do have some for Alligator and also Cooter tho, if you'd like...I actually have a piece of tail in the freezer now, but - as you've noted, not to be touched till Easter.

BARBECUED GATOR
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Cut tail into slices @ 1" thick. Season with Zatarain's Creole Seasoning & Worchestershire Sauce.

Place on pit and lather with margarine, lemon and BBQ sauce.

BBQ sauce:

Combine:
1 quart good quality cooking oil
1 garlic (whole pod) chopped
6 stalks celery - chopped
2 pounds boiling onions - chopped
5 bell peppers - chopped
about a pint of water
salt
pepper

Cook about 2 hours, then add:
1 lb margaarine
6 oz jar prepared mustard
14 oz bottle chili sauce
juice of one or two lemons
2 tablespoons Lea & Perrins (Worchestershire sauce)
2 - 3 oz Tabasco sauce (one of the little bottles is 2 oz)
about a quart of water

Cook until well blended.
Baste with the oil on top, reserving the vegetables
to be served with the sauce and whatever you
cooked with it.