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Silk Crawdad
Tied by John McBride |
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Thread: 3/0 Mono
Legs: Gold krystal flash
Abdomen: Med. brn. plastic canvas yarn
Hook: Nymph size #10
Eyes: Plastic pearls
Claws: Silk flower petals cut to shape
Antenae: Silver krystal flash
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| Tying Instructions |
Buy cheap silk flower of your color choice at your local @#-Mart store.
I also use plastic canvas yarn from the craft dept. of the same store.
Pull the plastic center out of the face of the flower and you are left
with a wheel of petals. Trim two attached petals off the flower wheel, then trim a 'V' cut in the end of each to make the claws. (See picture.)
Tie in the silver Krystal flash at hook bend, and then tie in the
yarn and make one wrap. Now tie in the claws using a figure 8 like
you tie on bead eyes.
Speaking of the eyes, tie them on next. Now wrap the yarn over the
eyes to cover the thread and wrap to mid shank.
Tie in the gold Krystal flash for the legs.
Wrap yarn to the eye of the hook and tie off. Trim the yarn tag
long enough for a tail. Head cement the tail to cover the thread
and stiffen the tail.
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| Fishing Tips |
Recipe:
- 1 lb. fillets
- 1 tea dried Parsley flakes
- 1/3 Cup crushed cheese crackers
- 3 Tabl. Western or French salad dressing
Mix crackers and parsley. Brush both sides of fillets with the
dressing of your choice, only coat one side of fillets with the
cracker mix. Place fillets cracker side up on a cookie sheet that
has been greased.Bake uncovered in a prewarmed oven 10 to 15 min.
at 450 degrees. Cooking times will vary depending on thickness of
fish. Cut large fish into serving size chunks, or slice parallel
to skin lengthways. (My 5in. Bluegills only take about 11 min.)
Will also work in an Iron skillet greased with butter at camp.
Recipe: Sweet & Sour Slaw by Grandma Diggs McBride
- 1 Large Head of Cabbage
- 2 Green Bell Peppers
- 2 Lg. Onions
- 1 Red Bell Pepper
- 2 Carrots (optional)
- Flavor Mix (See below)
Slaw the cabbage. Shred the carrots. Fine chop the peppers and
set all aside.
Mix this Flavor Mix together in a pan on top of stove:
- 1 1/2 Cups Sugar
- 3/4 Cup Vinegar
- 3/4 Cups Salad Oil
- 1 tea. Salt
- 1 tea. Celery Seed
After mixed, bring to a boil and pour over the veggies while
you stir everything. Let stand 1 hour in fridge and stir again. Tastes better
after it's cooled overnight. Keeps several weeks in the fridge.
This was a side dish for my all-you-could-eat-fish-friday's
at the restaurant. |
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