June 2022 • Nebraskaland 21
Turtle Party
The Ruttens' "turtle parties" have become a part of Cedar
Rapids' town lore. When Chic and Ernie Rutten were still
around and active, these gatherings were the social highlight
of the summer season. Ernie and a couple of other ladies in
town would fi ll three giant electric roasters full of turtle meat
to feed what seemed like the entire community. Kim and the
boys were expected to help in the garden and kitchen as soon
as they were able, but only the women cooked the turtle.
"When it came to the turtles, mom ended up frying most
of the day. I was probably 12 when I began helping with
that," Kim says. "The recipe hasn't changed much over the
years. That's how mom taught us how to do it — just brown
it in lard. Tastes better when it's in lard. Of course, she did
everything in lard."
Once browned, Ernie would throw the pieces in a foil-lined
electric roaster and put water underneath the pan. The turtle
was covered with foil and steamed until done. Snapping
turtle meat is tough, regardless of age. Generally, it takes
three hours of steam time before the meat starts falling off
the bone. Then, it's ready to eat.
The "quonset party" of '75, the year before Kim graduated
high school, was the last big turtle party she remembers. A
When a snapping turtle is located, hunters have to be
careful to grab it by the tail and not its head.
The Rutten family removes all yellow fat from snapping turtle meat and allows it to sit in saltwater overnight.
