Meat from one medium-sized turtle, cubed
1 large onion, chopped
2-3 cloves garlic, chopped
4-5 potatoes, cubed
2 14.5 oz. cans of peeled tomatoes or 8-10 fresh tomatoes, coarse chopped
1 11 oz. can of corn or N package frozen corn.
1.Brown turtle meat with onions and garlic in a hot skillet with a little cooking oil, (get the skillet real hot and drop the pieces of meat into the hot oil.) When the meat is browned on all sides drain oil and transfer meat, onions and garlic to a Dutch oven. Add potatoes, tomatoes and corn.
2.Season the mixture with salt, pepper and garlic powder to taste. Add water to just cover ingredients and cook covered at a high simmer for 45 minutes or until the potatoes are thoroughly cooked.
3.At this point the stew is ready to eat. However, some people prefer to thicken the sauce with a whole wheat flour/water mixture. If you do this you should simmer the mixture for another 15 minutes.
www.cooks.com/rec/search/0,1-0,snapping_turtle,FF.html
TURTLE STEW
2 lbs. turtle meat
4 tbsp butter
1 can tomato soup
2 quarts water
1 lg. onion, chopped
1 clove garlic
1 cup potatoes, diced
Cut turtle meat into bite-size pieces and boil in 2 quarts boiling water for 20 minutes. Remove and save stock. In a ditch oven, melt butter; add garlic and cook slowly until lightly browned. Add onion and lightly floured turtle meat, carefully turning until brown. Pour part of stock over this and simmer for several hours until meat is tender. Add diced potatoes and rest of stock and cook 30 minutes more.
BARBECUED SNAPPING TURTLE
After cleaning turtle, soak meat in salt water at least 30 minutes or overnight in the refrigerator if to be used the next day.
Parboil turtle in a pressure cooker or boiling pot until meat is ready to fall off the bones. Season the water with a dash of black papper, dash of vinegar, some diced celery, and some bell pepper (1 bell pepper and 1 stalk of celery).
Make your own barbecue sauce or combinethe following and stir to mix well:
1 1/2 cups bottled barbecue sauce with onion bits
1 tsp. sugar
1/2 cup catsup
1 tbsp. Worcestershire sauce
Dash of bottled hot sauce
Preheat oven to 375 degrees F. Place turtle in suitable size baking dish based on amount of turtle you are cooking. Pour sauce over meat. Place in oven and let sauce get hot. Watch and baste often. When sauce is hot and boiling, lower the temperature to 200 degrees F. Minimum time in oven is usually 30-40 minutes.
FRIED COOTER (SOFTSHELLED TURTLE)
2 lbs. turtle meat, cut into 2-4 inch pieces
1/2 cup vinegar
1 tsp. salt
1/2 cup all-purpose flour
1/4 cup plus 1 tbsp. milk
2 eggs, separated
2 tsp. olive or vegetable oil
1/8 tsp. salt
Vegetable oil
Combine turtle, vinegar, and 1 tsp. salt. Cover with water; simmer 1 hour or until tender. Drain and set aside.
Combine flour, milk, egg yolks, olive oil, and 1/8 tsp. salt; mix well. Beat egg whites until stiff; fold into batter.
Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375 degrees F. Drain well on paper towels. Yield: 4-6 servings.
Just another night at work for me and Monty will be back here again bright and early. 
