Cooter pie:
First you take a live cooter and wait for him to stick his head out from under his shell. When he does this, you grab it and whack it off. Take a hatchet to the underside so you can get to the meat and remove it along with the liver, tripe, and eggs (if any). Set aside.
1/2 cup of chopped bacon 1 stewed tomato, chopped
2 medium onions, chopped 1 teaspoon of thyme
2 toes of garlic, crushed 1/4 cup of flour
Fry all the above down until it’s brown, then add the cooter and continue to cook. It’s best in a black iron dutch oven. Don’t forget to salt and pepper it to your taste.
Brown the flour in an iron frying pan. Stir it constantly to avoid burning. Make sure you brown it good. Then add it to the cooter with enough water to make it soupy. Stew down til meat is falling off the bone and the liquid is thick.
Now make biscuit dough and drop small-sized biscuits over the top of the stew. Stick it in a preheated oven at 400 degrees and bake until golden.