Briscoe Darling’s Hoot Owl Pie
1 Good sized cooked hoot owl, boned and chopped
1 Stalk celery, diced
1 Onion, chopped
1 tb Oil
10 oz Package frozen broccoli, cooked and drained
1 c Sour cream
10 1/2 oz Can cream of hoot owl soup
Salt and pepper to taste
Warm tortillas
1 1/2 c Hoot owl broth
1 c Grated rat cheese
Mix the chopped owl, celery, onion, oil, cooked broccoli, sour cream, hoot owl soup, salt, and pepper together. Then you let them sit while you and the boys play “Never beat your Mother with a Great Big Stick.” Be sure you don’t play more than 6 choruses. Roll all of this stuff into the warm tortillas and place them in a baking dish. Then pour the hoot owl broth over them. You cook all of this stuff in a 325F oven for 20 minutes, or 3 choruses of “Dirty Me, Dirty Me, Oh How I Hate Myself.” Make sure the onions are done. Then the last 5 minutes of cooking, place the grated rat cheese on top. Dish out the warm tortillas and hot sauce. Now then, if the moon is in the “getgone” and the wind blows in snuffs, there ain’t goin’ to be no hoot owls. In that case, you get Ernest T. Bass to steal you a good sized chicken and ya put that in instead. If you do that, while the chicken is cookin’ you get the boys and play 6 choruses of “Don’t Dance on the Table Charlene You Stepped in My Collard Greens.” Serves 6.
Submitted by: Denver Pyle - cast member, Mayberry.
Origin: Aunt Bee’s Mayberry Cookbook.
Shared by: Sharon Stevens, Nov/94.
Collected by Bert Christensen
Toronto, Ontario
Everything tastes great if you smother it in cream of hoot owl soup.