There was no mystery about that.
THE END
Nellie Phlint’s Favorite Armadillo Recipes
Armadillo and Rice
Ingredients:
A medium-sized (dead) armadillo, dressed and cleaned
Several large onions
chopped mushrooms
2 cups rice, uncooked
Salt and pepper
10 cups of broth.
Boil the armadillo until tender and remove the meat from bones.
Chop the onions and cook in butter in an iron skillet until tender. Add mushrooms and the armadillo; simmer for five minutes. Put it all in a large dutch oven and add 10 cups of hot broth; add the rice, salt and pepper. Put the dutch oven in an oven preheated to 375 degrees cook until tender (about two hours).
Aunt Hilda’s Armadillo in Mustard Sauce
Ingredients:
A medium-sized (dead) armadillo, cleaned and chopped into bite-sized pieces
Marinade
1 1/4 cups dry white wine
1/2 cup oil
2 garlic cloves, crushed
1/4 cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced thin
1 1/4 cups light cream
1 tbsp. mustard
1 tbsp. cornstarch
Mix all the ingredients together and marinate overnight. Remove the armadillo and save the marinade.
Melt the butter in a deep skillet and put in the armadillo pieces. When they are brown, pour in the marinade and bring to a boil. Stir in seasoning, cover and simmer until tender. Remove armadillo to a warm platter.
Mix the mustard and cornstarch together and mix in the cream. With the skillet on low heat, stir this mixture in a little at a time and let it thicken. Put the armadillo on a bed of steamed rice and pour the sauce over it.
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Holiday Hooligans: Cozy Mystery (The Teasen & Pleasen Hair Salon Cozy Mystery Series Book 3) Page 17
