mich@el Posted January 13, 2008 Share Posted January 13, 2008 ALLIGATOR ALLIGATOR CHILI 2 pounds alligator meat, ground. (Any ground meat will do) 1 quart chicken stock 1 pound pork butt, diced 3 tablespoons oregano 3 onions, diced 3 tablespoons paprika 8 ounces bacon, diced 2 pounds tomatoes 1/2 cup olive oil 1 hot chili pepper 3 tablespoons garlic, minced red kidney beans (optional) 4 tablespoons cumin powder 1/2 cup tomato paste 1/2 cup chili powder Saute bacon, pork and alligator in olive oil until golden brown. Add onions and continue to saute about 1-2 mins. Add garlic, cumin, chili powder and paprika. Saute for another minute. Add chicken stock, oregano, tomato paste, tomatoes and chili pepper. Season with salt and pepper and cook for 2 hours. Add kidney beans last if desired. CAJUN FRIED ALLIGATOR 2 pounds alligator tail (1" pieces) Salt Alegro Sauce Pepper, black and red 1/2 jar mustard 1 and 1/2 cups water Tabasco sauce Flour Garlic powder Peanut oil Marinate alligator in Alegro Sauce 4 to 5 hours. Salt and pepper to taste. Mix mustard, garlic powder, and Tabasco sauce. Dip alligator into mustard batter, roll in flour, fry in peanut oil at 375-400 degrees until golden brown. ALLIGATOR SAUSAGE 2 pounds ground alligator 2 pounds ground pork 1/2 pound ground pork fat 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup diced garlic 1/4 cup chopped red bell pepper 1/4 cup chopped parsley 1/4 cup sliced green onions 1/4 cup chopped sage 1/4 cup chopped basil Salt and black pepper to taste Pepper Sauce to taste 15 feet casing for stuffing In large mixing bowl, combine all of the above ingredients with the exception of the casing. Add one cup of ice water to the mixture and using both hands, blend the ingredients well. Continue to mix in a rolling motion until the fat content of the pork coats the surface of the mixture. This is imperative if the sausage is to be moist and juicy since alligator by nature is quite dry. Once the ingredients are well blended, you may wish to check the seasonings by sauteing a small patty in a frying pan. Correct seasonings if necessary. Stuff the sausage mixture in the hog casing and tie off in six inch links. To cook, poach the sausage in lightly salted water for three to five minutes. Grill over pecan wood or bake in a 375 degree F oven until golden brown, approximately ten to twelve minutes. ALLIGATOR AND ANDOUILLE SAUCE PIQUANTE 5 pounds alligator meat Cajun seasoning 1/4 cup olive oil plus 1 teaspoon 1 and 1/4 pounds smoked andouille sausage diced 1 10-ounce can tomato sauce 1/3 cup margarine 1/3 cup dark roux 1/4 cup chicken base 4 cups spanish onion chopped 1 cup bell pepper chopped 1 cup celery diced 1 teaspoon cayenne pepper 2 tablespoons jalapeno pepper diced 1 teaspoon sugar 2 tablespoons garlic chopped 3 cups fresh mushrooms sliced 2 quarts water 1/2 cup green onion bottoms chopped 1/2 cup parsley chopped 3 cups rice cooked Mixture of cornstarch and water for thickening optional Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Saute andouille in same oil for 5 minutes and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stiring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute until onions are clear. Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravey. Serve over hot cooked rice. ALLIGATOR GRAND CHENIER 4 alligator filets 1/4 cup margarine 1/2 cup onions diced 1/4 cup bell pepper diced 1/4 cup celery diced 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon garlic powder 1 cup water 2 chicken bouillon cubes 2 teaspoons parsley chopped 1/4 cup scallions chopped 1 and 1/2 cups bread crumbs from day old bread 1 egg 1 pound dark crabmeat Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside. In a large skillet, melt margarine and saute onion, bell pepper, and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired. Grill in a pre-heated 350 lightly greased skillet. Serve plain or with your favorite seafood sauce. ALLIGATOR SAUCE PIQUANTE 5 pounds alligator meat trimmed and cubed 1 cup olive oil 3 cups flour all-purpose 5 cups onion chopped 2 cups green onion chopped 1 cup bell pepper chopped 1/2 cup celery chopped 2 cups tomatoes fresh, chopped 8 cups water cold 2 tablespoons garlic finely chopped 2 tablespoons Worcestershire sauce Juice of 1 lemon Salt to taste Tabasco sauce to taste 2 cups white wine dry 6 cups tomato sauce Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooking for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice or spaghetti with Parmesan cheese. ALLIGATOR ETOUFEE 2 onions chopped 2 cloves garlic chopped 4 stalks celery chopped 1 can Rotel tomatoes 1 pound alligator meat cut in thin strips 2 sticks butter 1/2 cup green onions chopped 1/4 cup parsley minced Salt and pepper to taste Cayenne pepper to taste 3 cups rice cooked Saute onions, garlic and celery in butter until soft. Add Rotel tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over cooked rice. ALLIGATOR MEATBALLS 1 pound alligator meat, chopped 1 eEgg 1 tablespoon onion chopped fine 2 tablespoons celery chopped fine 1 tablespoon parsley chopped fine 2 tablespoons shallots chopped fine 2 teaspoons lemon pepper 1/2 teaspoon salt 1/4 cup bread crumbs Flour to dredge 1 cup cooking oil Mix all ingredients, form into 1" balls. Allow to set for 1 hour. Dredge with flour and fry until brown. ALLIGATOR JAMBALAYA 1 pound marinated alligator fillet cut into small pieces 1 pound hot sausage (Italian) cut into chunks 3 tablespoons oil 2/3 cup bell peppers chopped 2 cloves garlic crushed 3/4 cup parsley 1 cup chopped fresh parsley 1 cup chopped celery 2 cans tomatoes (16 oz each) 2 cups chicken stock 1 cup green onion 2 teaspoons oregano 2 dashes red hot sauce (optional) cajun spices (blackened or cajun king herbed spice excellent) to taste salt to taste 2 cups raw white rice In deep frying pan (cast iron preferably) saute the bell pepper, garlic parsley and celery. While this is cooking, add tomatoes and their liquid, the chicken stock and, green onion to a pot that can cook on the stove and in the oven (corning ware ) Stir in spices, sauteed vegetables raw rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed and then bake covered in the oven for 25 minutes. ALLIGATOR TURNOVERS 2 tablespoons red wine 2 tablespoons dry white wine 1 pound alligator tail meat 1 medium yellow onion, diced 1 clove garlic, minced 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 2 ounces water 1/4 pound unsalted Butter 1/16 teaspoon hot pepper sauce 1/16 teaspoon tabasco sauce 8 tablespoons all purpose flour 1 teaspoon corn starch 1 bay Leaf, crushed 1/8 teaspoon chili powder 1/8 teaspoon ground black pepper 1/8 teaspoon ground red pepper 1/8 teaspoon ground white pepper 1/2 teaspoon salt 1/16 teaspoon Angastora Bitters 1 pound puff pastry Dough Begin by removing any silver skin and tendons from the tail meat. Slice into strips, 1 and 1/2"x1/8"x1/8", reserve. Mix salt, black and white pepper with flour. Dredge alligator meat in flour and shake to remove excess. Heat a 3 quart sauté pan and add 4 tablespoons butter. Sauté meat to slightly brown. Remove meat from pan and reserve. Remove excess butter from pan. Return to heat. Add wines to deglaze. Add remaining butter. Sauté onion and garlic for two minutes. Add all bell peppers, herbs and spices. Sauté for five minutes and add reserved meat. Simmer , uncovered, for 15-20 minutes or until meat is tender. Mix the cornstarch with the water, Add to pan to bind any sauce, stirring as you add. Cook one minute longer. Remove from heat and reserve to cool. Prepare a work surface with flour. Lay a sheet of puff pastry on surface lengthwise and cut into 4" squares. Cut once diagonally, from corner to corner to form a triangle. Spoon approximately 1 tablespoon of alligator mixture onto one half of each triangle. Brush the other half of the dough with a little water. Fold the opposite corner over to form a top. Using the tines of a fork, seal the top to the bottom. Pre-heat oven to 375 F. place turnovers on a parchment covered baking sheet and bake 15-20 minutes, or until pastry is light brown and flaky. BARBECUED ALLIGATOR TAIL Serves: 4 4 alligator tail steaks, about 3/4" thick Milk for marinade 1/2 teaspoon fresh ground black pepper 1/4 teaspoon cayenne pepper 1 tablespoons rosemary Red pepper flakes Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning. ALLIGATOR CACCIATORA BANQUET Serves: lots and lots 3 adult alligators 15 pounds zucchini sliced 3 cans black pitted olives sliced 1 cup black pepper 4 cups oregano 1 package bay leaves 4 cups vegetable oil 50 pounds canned whole tomatoes 10 pounds sliced onions 1 cup salt 1/2 cup crushed red pepper 4 cups diced fresh parsley 20 pounds assorted green and red bell peppers 1 whole bulb of garlic Alligators. Discard head, feet and tail. Wash and cut into individual portions. Use huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. RATTLESNAKE RATTLESNAKE AND BEANS Serves: 6 3 pounds dry kidney or pinto beans cooked 30 ounces stewed tomatoes undrained 4 ounces canned diced jalapenos more or less to taste 1 large red onion cut in large chunks 1 garlic clove; smashed 1 dash salt 1 pound ground beef browned and drained 1/2 lb rattlesnake meat in bitesized pieces browned Broken tortilla chips (opt.) Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips. RATTLESNAKE CHILI 2 tablespoons begetable oil 1/2 cup onion chopped 1/2 cup green pepper chopped 1 clove garlic minced 1 pound lean ground beef 1 cup rattlesnake meat cubed 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon cayenne pepper 2 cans (14.5 oz) tomatos undrained 1 can (6 oz) tomato paste 2 cups water 2 cups pasta small shells In 5-quart saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done. RATTLESNAKE COCKTAIL Clean rattlenskae, then braise it in a pot with 1/4 cup minced onion, 1 bay leaf and 1/2 teaspoon of peppercorns. Allow it to cool, then strip the meat from the bones by hand and arrange it atop a bed of lettuce in cocktail glasses. Serve with sweet red chile sauce. RATTLESNAKE KABOBS Mix 1/2 cup cornmeal, 1 teaspoon dried herbs like sage and thyme, and 1/2 teaspoon each of salt and pepper. Dredge the meat in a plate of flour and dip it into a mixture of 1 egg, 1 teaspoon Tabasco sauce and 1 cup milk. Dredge it in the cornmeal mixture and set aside. Heat about a 1/2 inch of vegetable oil in a skillet to 350°F and fry the pieces, turning them until they're golden brown and crispy. Serve with cocktail or tartar sauce. FRIED RATTLESNAKE Cut rattlesnake meat into edible portions. Make a batter of flour, cracker meal, salt, pepper and garlic. Roll your snake portions in the batter. Fry in deep fat, heated to a temperature that will ignite a floating wooden match. Fry until meat is a golden brown. BAKED RATTLESNAKE Serves: 4 1 rattlesnake 1 teaspoon basil 1 can cream sauce 1 teaspoon white pepper 1 jar sliced mushrooms 1 teaspoon rosemary 2 limes, sliced thin Skin the snake, dress, and wash in cold water. Cut into 3-inch sections and place in cassrole dish. Cover with cream sauce. Add mushrooms, limes, basil, pepper, and rosemary. Cover with lid, or foil. Place in pre-heated 350 degrees and bake for 35 to 45 minutes, or until done. RATTLESNAKE PIE 1 pound chopped rattlesnake 3/4 cup Bisquick® 1/2 cup chopped onion 3 eggs 1 package taco mix 2 tomatoes, sliced salt and pepper 1 cup shredded cheddar cheese 1 and 1/4 cups milk Grease 10" pie pan or 8"X8" cake pan. Saute snake, onion until lightly brown; drain. Stir in taco mix, spread into pan. Beat milk, Bisquick and eggs until smooth; spoon over meat mixture. Bake at 325o F. for 25 minutes. Top with cheese, bake until a knife inserted in center comes out clean (8 to 10 mins). Cook 5 minutes; top with some sour cream, tomatoes, lettuce (optional). RATTLESNAKE STIR FRY WITH RICE 1 tablespoons chili oil 4 tablespoons cooking oil 2 cloves of garlic, slivered 1 pound boneless rattlesnake meat cut into long thin strips 1 cup potato, sliced thick and halved 2 medium carrots, cut 2"; then sliced thin 1/2 cup zucchini, chopped 1 cup broccoli, thick stems peeled and sliced thin; can be used with the heads 1 apple, peeled and sliced thin 1 cup yellow squash, sliced thin 4 large mushrooms, sliced 1/4 cup water salt and pepper to taste boiled rice Mix 1 tablespoon chili oil with rattlesnake strips; set aside. Add and heat 2 tablespoons oil in a skillet; add and brown garlic slivers. Add rattlesnake strips to skillet; stir quickly; cook for only a moment; quickly remove rattlesnake and set aside. Scrape skillet and add 2 tablespoons oil to skillet and heat. Add potatoes, carrots to skillet; cover and cook until almost tender. Add remainder of vegetables and water to skillet. Salt and pepper to taste. Cover and simmer until tender; stirring occasionally. Serve with teriyaki sauce over boiled rice. GRILLED RATTLESNAKE JAPANESE STYLE 1/3 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons sweet sherry 1 pound rattlesnake meat cut into pieces Combine soy sauce, lime juice and sherry. Add snake and marinate for at least 2 hours. Prepare grill. Remove snake from marinate, reserving marinade. Thread snake on bamboo skewers and grill over medium heat, basting frequently with marinade until tender, about 4 to 5 minutes. TURTLE TURTLE SAUCE PIQUANTE 5 pounds turtle meat, cut 2" cubes 3 pints water, cold 32-ounce can whole tomatoes 1 tablespoon garlic, finely chopped 6 ounces tomato sauce 1/2 cup celery, finely chopped 12 ounces canned mushrooms plus liquid 1/2 cup shallots, finely chopped 4 onions, white, finely chopped 1/3 cup bell pepper, finely chopped 1/4 cup parsley, finely chopped Lemon peel, small slivers Cayenne pepper to taste Salt and pepper to taste Fry meat in minimum oil til tender to fork. Usually 20 - 35 minutes. Remove. Make a roux of 6 tablespoons oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried turtle meat, parsley, lemon peel and salt and pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. MOCK CREOLE TURTLE SOUP Serves: 8 1/4 pound butter 1/2 cup flour 1 tablespoon fresh parsley chopped 2 pounds lean stewing beef 1" cubes 1 teaspoon dried leaf thyme 1/2 Cup tasso minced 1 and 1/2 quarts beef stock 1 and 1/2 cups onions chopped 1 teaspoon white pepper 3/4 cup celery chopped 1 and 1/4 teaspoon cayenne pepper 1/2 cup carrot chopped fine 3 bay leaves 30 cloves garlic minced 3 eggs hard-boiled and chopped 1 and 1/2 cups tomatoes chopped, peeled, and seeded 2 teaspoons tomato paste 1 tablespoon Worcestershire Sauce Sherry 1 lemon peeled and chopped Green onion tops thinly sliced Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and cook while stirring until roux is medium brown. Add onions, celery, carrots and garlic and cook for 5 minutes until soft. Add meat and all remaining ingredients except eggs, green onions and sherry. Stir to blend and simmer until meat is very tender, about 1-1/2 hours, add a little water if needed during cooking. Taste for salt and pepper and, if desired, Tabasco. Add eggs and cook for 5 more minutes. Garnish with green onions and pass the sherry. TURTLE SOUP AU SHERRY 10 ounces (2-1/2 sticks) unsalted butter 3/4 cup all-purpose flour 1 pound turtle meat, cut into 1/2-inch cubes 1 cup minced celery (4 stalks) 2 medium onions, minced (2 medium) 1 and 1/2 teaspoons garlic, minced 3 bay leaves 1 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon freshly ground black pepper 1 and 1/2 cups tomato purée 1 quart beef stock Salt and freshly ground black pepper to taste, as needed 1/2 cup lemon juice 5 hard-boiled eggs, finely chopped 1 tablespoon minced parsley 6 teaspoons dry sherry Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside. In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent. Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley. Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate. SNAPPING TURTLE HUNGARIAN GOULASH 2 tablespoons butter 2 red peppers (diced) 1 and 1/2 pounds boiled snapping turtle 7 cups stock 1 large onion (slice thin) 7 medium potatoes (diced) 1 teaspoon salt 1/2 teaspoon thyme 2 tablespoons caraway seeds 1 teaspoon pepper 2 medium tomatoes (peeled and diced) 1 and 1/2 teaspoons paprika In a large pot, melt the butter. Add the beef and brown it. Add the onion and cook for 5 more minutes. Stir in the salt and caraway seeds. Cover and simmer 25 minutes. Stir in the tomatoes and peppers and 1/2 cup of the stock. Cover and simmer for 40 minutes (stir occasionally). Add stock as needed. Add: potatoes, remaining stock, thyme, black pepper and paprika and stir well. Cover and simmer for 30 minutes, or until meat and potatoes are tender. Adjust seasoning to taste. STOCK: Boil Snapping Turtle with 3 ounces Seafood base, or 1 tablespoon salt till tender. Remove Turtle from stock, strain and reserve. When cooled, remove meat from bone, discard bones. TURTLE SOUP Serves: 6-8 1 and 1/2 pounds turtle meat 2 and 3/4 teaspoons salt, in all 3/4 teaspoon cayenne, in all 6 cups water 1 stick butter 1/2 cup flour 1 and 1/2 cup chopped onions 2 tablespoons minced shallots 1/4 cup chopped bell peppers 1/4 cup chopped celery 3 bay leaves 1/2 teaspoon dried leaf thyme 2 tablespoons minced garlic 1 cup chopped tomatoes 1/2 cup Worcestershire sauce 3 tablespoons fresh lemon juice 1/2 cup dry sherry 1/4 cup chopped parsley 1/2 cup chopped green onions 4 hard boiled eggs, finely chopped 2 tablespoons chopped green onions 2 tablespoons chopped hard boiled eggs Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs. mich@el Link to comment
Screaming Eagle Posted January 13, 2008 Share Posted January 13, 2008 Hey, you been hacking into my computer files? Grand Chenier is just about 30 miles due south of me... Thanks for a few new ones. In fact, I'm going close to Grand Chenier today for the 'Fur and Wildlife Festival' just for kicks. Nutria skinning contests, alligator hides, folks that enjoy life...'Coldest Festival of the Year' is how it's marketed. Duck and Goose calling contests...it's a hoot. Link to comment
quiltys41 Posted January 13, 2008 Share Posted January 13, 2008 Alligator chili is really good! So is turtle. I love fried turtle legs. But I just can't bring myself to eat snake. They scare the heck outta me! Q PS...anyone else think he posts recipes for things like westie? Link to comment
dogmom4 Posted January 14, 2008 Share Posted January 14, 2008 Originally Posted By: quiltys41 PS...anyone else think he posts recipes for things like westie? Yep! I was thinking a westie clone.... Link to comment
ArmyOfFive4God Posted January 14, 2008 Share Posted January 14, 2008 Originally Posted By: dogmom4 Originally Posted By: quiltys41 PS...anyone else think he posts recipes for things like westie? Yep! I was thinking a westie clone.... I saw the title & thought it was West! Link to comment
suzyq322 Posted January 14, 2008 Share Posted January 14, 2008 Nope, Guys, Mich@el is for real!! This is his site, check it out!!! http://hellhound.org/simplemachinesforum/index.php Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.