CRAWFISH AND CORN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Crawfish tails – peeled
2 c Corn – cut from the cob,
-reserving about 4 cobs
1 cn Corn – cream-style
1 c Onions – finely chopped
2 Ribs celery – finely chopped
1 Med. bell pepper – finely
-chopped
1 bn Green onions – finely
-chopped (use about 2 or 3″
Of the fresh green part)
4 tb Parsley – minced
3 Clove garlic – minced (3 or
-4 cloves, depending on
-size)
6 tb Butter
6 tb Flour
1 tb Worcestershire sauce
1 lb Tomatoes – canned, drained
-(reserve liquid)
1 Bay leaf – or 2
1 t Thyme
Salt, pepper and Tabasco to
-taste
STOCK:
Shells and claws for peeled
-crawish, NOT the heads
4 tb Butter
1/4 c Brandy – or Cognac
1 c White wine
Water
1 Carrot – cut into large
-pieces
1 Rib celery – cut into large
-pieces
3 Green onions – cut into
-large pieces
3 Sprig parsley – whole
2 Clove garlic
1 Bay leaf
1 pn Thyme

Number of Servings: 8

Make stock first. Ten pounds of boiled crawfish make
one pound of meat. Peel crawfish, reserving shells and
claws. Rinse shells and let drain. Melt butter in a
large pot; add shells and fry until sizzling and hot,
turning them often. When shells are hot enough, heat
a small pot, pour in brandy and ignite. Remove shells
from fire, pour in brandy, tossing and turning until
the flame dies down.

Add wine and water to cover shells. Add onion,
celery, green onions, parsley, garlic, thyme and bay
leaf. Let it all simmer for an hour. Strain carefully
and reserve.

In another pot, melt butter, add flour and let cook on
low fire until medium brown. Add chopped vegetables
and let cook on a low fire until wilted, stirring
often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.

Add stock — just enough to make a soupy consistency
~- then add Worcestershire sauce, bay leaf, thyme,
crawfish, corn and about four of the cobs (for added
flavor). Let simmer an hour. Taste for salt, pepper
and Tabasco. If using boiled crawfish, it is usually
peppery enough.

Remove the cobs and serve.

If the soup is too thick, add more stock or water. If
it’s too thin, cook a little more flour and add to
thicken it.

Serves 8.

NOTE: If you prefer to buy crawfish tails already
picked, buy a couple of pounds of boiled crawfish and
pick them so as to have the shells to make your stock.
Shrimp may be substituted.

Grand Prize Winner by Marguerite Sigur, Times-Picayune
Cooking Contest, 1984.

Posted by Michelle Bass. Courtesy of Fred Peters.

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Title: Jalapeno Poppers
Categories: Chiles, Appetizers, Cheese
Yield: 24 servings

Cut jalapeno’s in half, seed and vein. Press cream cheese into each
half. Dip into egg, then roll in bread crumbs. Freeze (to soften the
peppers). Back at 350 for about 20 minutes.

WALT

MMMMM

Wild Rice Dressing

Recipe By : Home Cooking, Nov 1994
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Wild Rice — uncooked
1 1/4 C Water
1/2 C Onion — chopped
1/4 C Brown Rice
1 1/2 Tsp Chicken Bouillon — vegetarian,
— granules, instant
1/2 Tsp Dried Thyme
1/8 Tsp Pepper
2 C Fresh Mushrooms — fresh sliced
1/2 C Chopped Celery
1/2 C Waterchestnuts — chopped

Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.

Stir mushrooms, celery and waterchestnuts into rice mixture. Return to
boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until
celery is just tender, stirring occasionally.

Serves 8

John Wilson, Lansing Mich.

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 110.8
Fat 0.7 g
Carbs 23.4 g
Dietary Fiber 2.1 g
Protein 3.6 g
Sodium 106 mg
CFF 5.1%

Butterscotch Oat Squares

Recipe By : Adapted from USENET COOKBOOK
Serving Size : 16 Preparation Time :0:15
Categories : Cookies To/From Tnt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups oats — quick or instant
1 cup brown sugar — packed
1/2 cup melted butter
1/2 tsp vanilla

Mix oats and brown sugar, mix in butter and vanilla.

Divide mixture evenly in 2 ungreased 8-inch square pans, spreading evenly, or
in a single pan for thicker, more chewy squares. Bake at 375F for about 10
minutes (15 minutes if in a single pan) or until golden-brown. Squares will be
soft, but will harden when cool.

Allow to cool for 5 minutes, then mark in squares with a sharp knife.
Loosen edges and allow to cool before removing from pans.

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Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Title: TOMATO AND HERB BRUSCHETTA – Bon Appetit
Categories: .ba947, Appetizers
Yield: 6 servings

1 1/2 lb Plum tomatoes, halved,
-seeded, chopped
1/3 c Chopped fresh basil leaves
1 tb Chopped garlic
1 tb Chopped fresh oregano leaves
1 tb Balsamic vinegar
1 tb Olive oil
1 ts Fresh lemon juice
6 1/2 to 3/4-inch-thick slices
-crusty bread, toasted

Mix first 7 ingredients in bowl. Season to taste with salt and pepper.
(Tomato mixture can be prepared 2 hours ahead. Let stand at room
temperature.) Cut toasted bread in half. Spoon tomato mixture atop
bread and serve.

Bon Appetit/July/94 Scanned edited by Di Pahl

MMMMM

Asparagus Salad With Raspberry Vinaigrette

Recipe By : LSS Collection
Serving Size : 4 Preparation Time :0:00
Categories : Salads- Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus — washed well
— cut into 1′ pieces
1 large red bell pepper — seeded and cut
— into 1″ pieces
1 medium red onion — chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tablespoon honey
1 teaspoon parsley

Steam the asparagus pieces for 2 minutes.
Plunge into cold water to stop cooking. Drain.

Place asparagus, red pepper and onion into a plastic bowl (with cover).

Blend vinegar, water, honey and parsley in a separate bowl; pour over
vegetables.

Adjust seasonings if desired (may want to add more sweetness).

Stir, cover and refrigerate for at least 24 hours.
Stir occasionally.
.
Serve cold.

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Title: ORANGE SHERBET JELLO
Categories: Desserts
Yield: 1 servings

1 lg Package of orange Jello
Boiling water
1 pt Orange sherbet
Colored marshmallows
1 sm Can of pineapple tidbits
1 sm Bottle of 7 UP
1 sm Can mandarin oranges, drain

Prepare Jello, using juice from pineapple plus boiling water to make 1 cup
of liquid for Jello. Add orange sherbet as well as 7 UP and oranges. Top
with marshmallows and put in the refrigerator to set. Randy Rigg

—–

Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Other sauce, Marinades
Yield: 8 servings

3 c Dry red wine
1 c Olive or peanut oil
2 T Wine vinegar
2 t Onion powder
1 t Garlic powder
3 t Salt
3 T Poupon mustard
2 T Prepared horseradish
3 T Lime juice
2 t Ground cayenne pepper

Mix all of the ingredients really well and then pour over
whole beef brisket. Let marinate for several hours, or
overnight if possible. Also, use this marinade as a basting
sauce. Some people may find Justin’s 3 cups of dry red wine a
little bit too much for their taste. No problem, use as much
as you like in the sauce, and drink the rest. Sure won’t go to
waste. From Justin Wilson’s “Outdoor Cooking With Inside Help”
—–

Spicy, Tomato-Based Vegetable Stew

Recipe By : cammer@cs.uchicago.edu (Daniel Cammerman)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 pounds carrots — in chunks
3 pounds turnips — in chunks
3 pounds parsnips — in chunks (proportio
2 pounds mushrooms — quartered
3 pints chicken stock
6 ounce tomato paste

Saute the following in ‘enough’ vegetable oil adding the ingredients in
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2

hot chilli pepper (don’t go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the ‘sauce’ over
a bed of couscous. Note: —– To this you can add anything from meatballs

to spicy sausages to … nothing. It freezes really well, so I make it in

very large batches.

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