The Key West citizen. [volume] (Key West, Fla.) 1879-current, 1938-03-01
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KEY WEST RECIPES CONTINUE TO WIN
Include COnch, Crawfish, GrOuper, Snapper, ChOwder
PRIZES In MIAMI HERALD CONTEST

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Key West recipes continue to
win in The Miami Herald weekly
contests.
Key West Turtle Stew won
first prize last Friday. Mrs. Ber-
tina r Comstock. winner, writes.
I'VE tried turtle meat when we
first came to Miami and it was
tough and peculiar. When I Wis
tied Key West later I got a recipe
for cooking turtle from a woman
who had come from Nassau and
lived IN Key West, and as she
said, had been eating it all her
life It is simple and, as you viii
notice, includes only the things
which people on the Keys have in
stock There is no cherry wine
nor heavy spices, which 1 was in
formed was Just a Yankee way
to hide the flavor they were not
used to-"
Mrs. Huston Brady, former Key
Wester, won a theater ticket
award with her recipe for Florida
lobster chowder.
Other prize-winning dishes,
well-known in Key West, are
Clam Chowder, Conch Chowder
and Grouper or Snapper Chow
der.
Key West recipes winning priz-
eS follow:
Key West Turtle Stew
Fire Prize. IS in Cash
2 pounds turtle meat, prefer
ably with some fat.
2 mediums sized onions.
2 large potatoes.
l ripe tomato or a small can of
PURGE Not catSup.
3 quarts water, not, but not
boiling
IF the turtle meat is lean, use
bacon fat. Do not use salt pork.
Pepper and salt to taste, or a
red hot pepper if you like it.
Cut the turtle meat into rather
small pieces. and cover with boil
ing water for Is minutes. then
drain. Meanwhile, have the old
iron pot on the fire and put in the
fat or the bacon fryings. Cut the
onion fine and put into the fat
stirring until soft and golden
brown Put in the turtle meat
and cook slowly until brown,
turning it over until lightly
Drowned on all sides. Add the hot
water and allow the stew to cook
slowly. Test with a fork and
when the meat begins to be ten
der, add the tomato, cut fine.
Cube the potatoes and add. Cook
slowly until the meat is very ten
der, usually about 20 to 80
minutes. Serve very hot with pi-
lot biscuit
Miss Bertha r. COmstock-
Clam Chowder
25 CLAIMS.
6 potatoes.
large onion
Il pound finely cut salt pork
2 teaspoons salt
Il teaspoon pepper.
I quart milk
Chop hard parts of clans Slice
potatoes and onions thin Put
pork into kettle and cook a short
time. add potatoes, onions. season.
ing and clam juice. Cook abou.
2Iz hours. then add clans Boil
Is minutes and just before seV-
ing add hot milk.
Mrs J. H. Meyer.
Florida Lobster Chowder
2 medium Holsters.
3 slices bacon
! onion chopped fine
! Glove garlic
/ bunch carrots. diced
2 cups raw potatoes. diced
/ large can tomatoes
Saute onion and garlic IN bacon
fat until brown. add tomatoes and
lobster which has been partly
cooked in SsIted water. Simmer l0
minutes. add water 70 fiji vessel
three-ouarterS full and add p0ta-
toes and carrots and SeaSOnings
Cook until meat and vegetables
are tender and serve hot with
crisp crackers
Mrs. Huston Brady
Conch Chovder
Meat Of two conchs scalded and
run through food chopper, using
coarse blade. Put into cold water
and drain
Large slice Of salt pork cut into
small cubes.
, cloves garlic
= large onions.
? cans tomato paste