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| SWAMP CABBAGE |
| (Common Cabbage Palmetto or Sable Palm) |
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| Cut the heart of the cabbage palm. Strip off the boot or outer hard tough fronds to reach the actual white heart. This is most tender and should be cut into 1/2 inch strips or cubes. Cook slowly in very little water for 20-30 minutes - adding 2 tablespoons of cane syrup and salt to taste. Stir frequently to prevent sticking. Add 1/4 cup of bacon drippings for flavor. |
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| Adding some sweet milk will take the "bitters out"! |
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| FRIED GATOR TAIL |
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| Gator tail |
| Vinegar, Cayenne Pepper, Cornmeal |
| Flour, Oil |
| Sale & Pepper |
| We use Everglades Seasoning |
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| Cut gator tail into pieces no longer than 2x1" |
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| Place meat into small dish. Pour on small amount of vinegar. |
| Add Cayenne Pepper, Salt & Pepper to taste |
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| Marinate approx. 30 minutes |
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| While gator soaks, put 4 parts cornmeal to 1 part flour into paper bag. |
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| Pour about 1" of oil in heavy skillet and heat to 400 degrees. |
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| Shake gator meat in the flour mixture and place in the hot oil. |
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| Fry until golden brown, Serve HOT |
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