2 tb cooking oil
1/2 c chopped green peppers
1 lb ground beef (or turkey)
2 tb chili powder
1 ts cayenne pepper, ground
2/3 c tomato paste (6 oz. can)
2 c pasta, uncooked
1/2 c chopped onion
1 clove garlic, minced
1 c cubed rattlesnake (or
-chicken)
2 ts salt
2 16-oz cans tomatoes,
-undrained
2 c water

In 5 quart saucepan, heat oil and cook onions, green peppers and garlic
until tender. Add meat; cook until done, about 6 minutes. Stir in
seasonings, tomatoes and tomato paste. Heat to a boiling, reduce heat and
simmer 2 hours. Before serving, add water and return chili to boiling.
Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15
minutes. Serves 6.

Dressing Rattlesnake* 1. Take dead rattlesnake, place on cutting board and
hold firmly behind the head. 2. Cut off head and discard. 3. Cut off
rattlers for your collection. They look good on display, made into a
necklace, etc. 4. Strip off the skin and save. One long skin can make a
good hatband, With enough skins, you can make a fine pair of boots. 5. Make
a long slice on the underside and remove all internal organs. 6. Cut into
chunks, and refrigerate until ready to use. (can be frozen) 7. Use as
directed in your favorite recipe.

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