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MIRLITON CASSEROLE WITH SHRIMP by Pat Lyons
iNGREDIENTS:
12 medium to large mirlitons, scrubbed
2 sticks (½ pound) plus 2 tblsps. butter
4 cups finely chopped yellow onions
6 large cloves garlic, minced
6 medium bay leaves
¼ cup minced parsley leaves
1 medium yellow bell pepper, finely chopped
3 pounds shrimp coarsely chopped
1 tsp. salt or to taste
¾ tsp. Tabasco sauce or to taste
¾ tsp. Ground black pepper or to taste
3 tblsps. Worcestershire sauce
2 ½ cups Italian style fine dry bread crumbs
tOPPING:
¾ cups Italian style fine dry bread crumbs
1 stick butter, cut into thin pats
mETHOD:
Boil the mirlitons whole until they are fork tender, 45 minutes to one hour. Let cool, then peel skins. Remove and discard the seeds and any stringy pulp. Chop the pulp in small pieces and place in a colander to drain. Set aside, or if preparing ahead, cover and refrigerate; drain well before using.
In a seven quart sauce pan or Dutch oven, melt the butter over high heat. Add the onions and garlic, and cook until onions are clear, about seven minutes, being careful not to let the garlic burn. Stir in the drained mirliton, bay leaves and parsley. Reduce heat and simmer for 20 minutes, stirring occasionally to keep mixture from sticking to the pan bottom. Stir the bell peppers in to the mixture, then add the shrimp. Add salt, pepper, Tabasco and the Worcestershire, mixing well. Gradually add enough bread crumbs, about 2 ½ cups, to absorb all liquid; once done, the mixture should be moist but not wet. Continue cooking for five minutes more, stirring and scraping pan bottom almost constantly.
Remove the bay leaves from the mixture and transfer mixture to two buttered 13x9 inch baking pans or large casserole dishes. Sprinkle the top of the casseroles evenly with the ¾ cup bread crumbs and dot with the pats of butter. (If making ahead, refrigerate or freeze; thaw before baking.)
To finish the dish, bake uncovered in a preheated 375* oven until the casserole is heated through and bubbly and the top starts to brown, about 35 minutes. (24 - 30 servings)
LAYERED CRAB SUPREME by Patsy Strawn
iNGREDIENTS:
12 oz. Philadelphia cream cheese
1 tsp. Worcestershire sauce
1 tsp. Lemon juice
2 tbsp. Mayonnaise
1 medium onion, chopped fine
dash of garlic salt
dIRECTIONS:
Mix these ingredients together and spread on serving tray. Cover with 12 ounces of Heinz chili sauce. Top with one pound of fresh crabmeat and sprinkle with fresh parsley.
SLAMMIN' SAM'S BANANA SPLIT by Sam Labue
iNGREDIENTS:
1 large banana
6 scoops of your favorite ice cream
chocolate syrup
whipped cream
chopped nuts
3 cherries
dIRECTIONS:
Peel and slice banana lengthwise. Add your favorite ice cream. Top with remaining ingredients.
WATERGATE SALAD
iNGREDIENTS:
1 small pk of jello pistachio instant pudding
1 small can crushed pineapple (undrained)
1 large can fruit cocktail (drained)
1 (9 oz.) container cool whip
dIRECTIONS:
Mix all ingredients together and chill.
ORANGE BREAD
iNGREDIENTS:
¾ cup sugar
½ cup chopped pecans
1 tablespoon grated orange rind
2 (11-ounce) cans refrigerated buttermilk
biscuits {1869 brand recommended}
1 (3 oz.) package cream cheese, cut into 20 squares
½ cup butter or margarine, melted
1 cup sifted powdered sugar
2 tablespoons orange juice
dIRECTIONS:
Combine first 3 ingredients in a small bowl; set aside. Separate biscuit dough into individual biscuits; gently separate individual biscuits in half. Place a cream cheese square between the two halves, and pinch sides to seal each back together. Dip in butter, and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter, and sprinkle with remaining sugar mixture. Bake at 350* for 45 minutes or until golden. Immediately invert onto a serving plate. Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately. Yields one 10-inch coffee cake.
INDIVIDUAL CHEESECAKE CUPCAKES
iNGREDIENTS:
3 eggs
1 cup sugar
2 (8 oz.) packages cream cheese
1 teaspoon vanilla
Vanilla wafers
tOPPING
1 pint sour cream
1 teaspoon sugar
½ teaspoon vanilla
strawberries for decorations
dIRECTIONS:
Place cupcake liners in cupcake tins and fill each cup with crushed wafers (approximately 1-1/4 wafer for each cup). Cream sugar and eggs, then add cream cheese and vanilla, beating well. Fill each cup about ¾ full with mixture. Bake at 350* for 25 minutes. Allow to cool while making topping.
tOPPING
Mix first three topping ingredients well. Fill to top of cupcake pan and return to oven for seven minutes only (no longer). Top each cupcake with a strawberry or your favorite topping. Cool and always refrigerate over night. You can serve as is or remove cupcake liners and place in a new liner. Makes 24.
SPICY CABBAGE CASSEROLE
iNGREDIENTS:
1 pound ground beef
1 large onion (chopped)
2 cloves garlic (chopped)
1/2 bell pepper (diced)
1/2 tsp. Oregano
1/2 tsp. Black pepper
1/2 tsp. White pepper
1 tsp. Salt
1 cup shredded cheese
1 (10 oz.) can Ro-Tel tomatoes
with diced green chilies
1 (8 oz.) can tomato sauce
1/2 cup uncooked rice
1 medium size cabbage
(cut into strips, wash and drain)
dIRECTIONS:
In large skillet brown the ground beef with the onion, garlic, bell pepper, oregano, salt, black pepper and white pepper. Drain any extra grease. Remove from heat and add the Ro-Tel tomatoes and sauce. Mix well. Add the uncooked rice and mix well. Grease a 13 x 9 baking pan with butter or margarine. Place 1/2 of the cabbage on bottom of pan. Top with meat mixture, then sprinkle with cheese. Place the remaining cabbage on top. Cover tightly with foil. Bake for 1-1/2 hours at 325*. Serves 6 - 8.
SHRIMP PIE
iNGREDIENTS:
2 lbs. peeled shrimp
2 cans of shrimp soup
2 cans cream of mushroom soup
1 can of water
1 stick of butter
1 bunch green onions, chopped
1 bell pepper, chopped
1 onion, chopped
6 toes of garlic, minced
juice from 1/2 lemon
1/2 cup parsley
1 - 1 & 1/2 cups bread crumbs
dIRECTIONS:
Boil shrimp in crab boil, peel and chop. Sauté bell pepper and onions in melted butter. When tender, add green onions, garlic and parsley. Next add soup, water and lemon juice. When dissolved, add bread crumbs. Fill two pie shells and bake @ 325* for 45 minutes to an hour. You may also use approximately 16 individual pie shells.
SHRIMP & SAUSAGE JAMBALAYA
iNGREDIENTS:
2 pounds shrimp
1 can cream of mushroom soup
1 can Rotel tomatoes
1 stick butter
2 onions, chopped
1 bunch green onions, chopped
1 pound sausage
1 can French onion coup
2 cups rice, uncooked
1 bell pepper, chopped
5 celery stalks, chopped
2 Tbsp. Garlic puree
dIRECTIONS:
Sauté onions, bell peppers, celery, and garlic in butter until clear.
Add shrimp and sausage. Put in all ingredients in large covered dish.
Bake in oven at 350* degrees for 50-55 minutes.
CRAWFISH/CORN CHOWDER
iNGREDIENTS:
1 bunch green shallots
1 (49.5) ounce can chicken broth
16 ounces spring water
2 (26) ounce cans Cream of Mushroom soup
2 (10.5) ounce cans Cream of Celery soup
2 (10.75) ounce cans Cream of Shrimp soup
1 (14) ounce frozen Chef's seasoning
1 (12) ounce package frozen crawfish tails
2 (10) ounce packages frozen whole kernel corn
Tony Cachere's season "to taste"
black pepper "to taste"
dIRECTIONS:
Chop shallots and place in 10-quart soup pot.
Open chicken broth, skimming off fat (discard fat).
Poor remaining broth in pot.
Over a low fire begin cooking the chowder.
Add 16 ounces of water and begin stirring.
Open and add remaining soups (cream of mushroom, shrimp and celery).
Add frozen Chef Seasoning and frozen crawfish tails.
Simmer for 60 minutes stirring occasionally.
Add frozen corn and continue to simmer for 30 minutes.
Add Tony Cachere's and black pepper to taste.
Simmer an additional 30 minutes and serve hot.
ITALIAN STUFFED EGGPLANT
iNGREDIENTS:
4 Small Eggplants
4 tbsp. oleo or butter
1 small onion, sliced
1 clove garlic, (minced)
½ cup sliced mushrooms
½ cup grated Parmesan cheese
1 tbsp. parsley flakes
½ tsp. salt
½ tsp. oregano
2 tomatoes, sliced
1 tbsp. olive oil
dIRECTIONS:
Cut eggplant in half lengthwise and remove pulp, leaving a shell ½ inch thick.
Saute onion, garlic and mushrooms in oleo until tender.
Chop eggplant pulp and add to onion mixture; cook three minutes.
Stir in Parmesan cheese, parsley, salt and oregano.
Spoon mixture into eggplant shells.
Top shells with tomato slices and brush lightly with olive oil.
Place shells on baking sheet.
Bake in moderate over #350*, 20 to 25 minutes.
Serves eight.
SHRIMP & CRAWFISH PASTA
iNGREDIENTS:
1 lb. shrimp or crawfish
1 medium onion, chopped fine
1 stalk celery, (chopped fine)
1 large bunch green onions, (chopped fine)
1 stick butter
1 tbsp. flour
6-8 toes garlic, (chopped fine)
1/4 cup Chablis
half pint whipping cream
salt
pepper
Tony Cacherie to taste
Cooked noodles
dIRECTIONS:
Saute' onions, celery and green onions in butter on low heat until tender.
Put in garlic and cook five minutes.
Add peeled shrimp and cook until pink.
Sprinkle Tony's seasoning generously.
Next, add flour and stir approximately five minutes.
Add Chablis and gradually pour whipping cream.
Pour in cooked noodles.
Mix well.
CRAB AND CORN SOUP
iNGREDIENTS:
1 lb. Crab meat
1 bag frozen corn
3 (12 oz.) cans pet milk
2 cans cream mushroom soup
1 can cream celery soup
1 bunch green onions, chopped fine
1 stick butter
salt, pepper, Tabasco to taste
dIRECTIONS:
Melt butter.
Cook green onions down in butter.
Add crab meat and continue to cook down.
Add soups and pet milk.
Add corn and continue to cook until a smooth consistency is reached.
CHICKEN FAJITA CASSEROLE
iNGREDIENTS:
2 cans cream mushroom soup
2 cans cream chicken soup
8 toes garlic
5 green chilies or 2 cans green chilies or jalapenos
2 cans chicken stock
1/2 stick butter
1 1/2 chopped onion
1 bunch shallots
20 -30 small corn tortillas
6 chicken breasts or whole chicken chopped, deboned
1 block (20 oz.) cheddar cheese
1 block Monterey Jack cheese or pepper cheese
dIRECTIONS:
Sauté onion, green onions, and garlic.
Add soups and chicken stock.
Chicken and chilies may also be sautéed in butter.
Cook all for about 15 - 20 minutes.
Grate both cheeses and blend together.
Coat baking pan with sauce, tortilla, cheese and continue to alternate ending with cheese layer.
Bake 375* for 25 minutes.
PASTA E FAGIOLI SOUP
iNGREDIENTS:
2 tsp. olive oil
1 lb. lean ground meat
l medium onion, chopped
2 stalks chopped celery w/leaves
3 Tbsp. chopped fresh parsley
2 tsp. dried oregano
pepper to taste
1 tsp. hot sauce
1 (28 oz.) jar Ragu onion & garlic pasta sauce
2 cans beef consommé
1 can red kidney beans, drained & rinsed
1 can white beans, drained & rinsed
1 cup small shell dried macaroni
dIRECTIONS:
Heat oil in large soup pot.
Brown ground meat and drain.
Add chopped onion and celery and sauté on medium heat.
Cover and simmer 10 minutes.
Add consommé, seasonings and pasta sauce.
Fill pasta sauce jar with water and add to soup.
Simmer 20 minutes.
Stir in beans and pasta.
Cook till pasta is tender.
Add more water to improve consistency if need be.
HONEY-GLAZED BABY BACK RIBS
iNGREDIENTS:
1 cup barbecue sauce
1/2 cup honey
2 onions, quartered
10 garlic cloves
8 whole cloves
3 bay leaves
1 cinnamon stick
1 tsp. dried thyme leaves
1 tsp. black peppercorns
1 tsp. crushed red pepper flakes
4 lbs. pork baby back ribs
dIRECTIONS:
In medium bowl, combine barbecue sauce and honey; mix well.
Set aside.
In large stock pot, combine 3 gallons of water with all remaining ingredients except ribs.
Bring to a boil.
Add ribs; simmer 20 to 30 minutes, skimming surface occasionally to remove foam.
Heat oven to 300 degrees.
Remove cooked ribs from stock pot; place in shallow roasting pan.
Brush generously with sauce mixture.
Bake at 300 degrees for 25 to 30 minutes or until very tender and meat can be removed easily from bones.
BARBECUE SHRIMP
iNGREDIENTS:
2 dozen large shrimp
bacon
1/3 cup honey
1/3 cup Bullseye Original Barbecue sauce
dIRECTIONS:
Wrap strip of bacon around each shrimp.
Place a toothpick to hold.
Place shrimp in a tin tray and put on the barbecue pit.
Cook shrimp until done.
Drain off grease.
Mix honey and barbecue sauce together and brush on each shrimp.
Cook another two to three minutes.
Serve hot.
SPAGHETTI ALLA BOLOGNESE
iNGREDIENTS:
4 tblsp. olive oil
1 onion, minced
1 garlic clove, crushed
4 slices bacon, chopped
1 carrot, diced
1 celery stalk, diced
1 lb. lean ground beef
2/3 c. red wine
1/2 c. milk
grated nutmeg
1-3/4 c. chopped tomatoes
1 tblsp. sugar
1 tsp. fresh oregano, chopped
salt & freshly ground pepper
dIRECTIONS:
Make the sauce
heat the oil in a saucepan or deep skillet.
sauté the onion, garlic, bacon, carrot, and celery until soft and golden.
Add the beef and cook, stirring occasionally, until browned.
Add the red wine and bring to a boil.
Reduce the heat slightly and cook over medium heat until most of the wine has evaporated.
Season with salt and freshly ground black pepper.
Add the milk and a little grated nutmeg, and stir well.
Continue cooking until the milk has been absorbed by the meat mixture.
Add the tomatoes, sugar, and oregano.
Reduce the heat to a bare simmer and cook, uncovered for 2-2-1/2 hours until the sauce is reduced and richly colored.
Bring a large saucepan of salted water to a boil.
Add one pound spaghetti and one teaspoon of olive oil and cook until tender but firm to the bite (al dente).
Drain well and season with freshly ground black pepper.
Pour meat sauce over spaghetti and serve grated Parmesan cheese separately.
DUMP CAKE
iNGREDIENTS:
1 large can crushed pineapple with juice
1/2 large can peaches with juice
1 box yellow cake mix
1 stick of butter melted
Pour in remaining peaches with juice
Top with a small bag of pecans
dIRECTIONS:
Bake at 350* for 30 to 45 minutes
PUNCH BOWL CAKE
iNGREDIENTS:
1 butter cake
baked in a 9x12 pan
1 can strawberry pie filling
1 can blueberry pie filling
l lg. can crushed pineapple (drained)
4 bananas 2 lg. Cool Whip
1 cup chopped pecans cherries and chocolate shavings to decorate top
1 glass punch bowl or any very large bowl
dIRECTIONS:
Bake cake as directed, then cut cake in half, trimming off any dark edges.
Break 1/2 of cake in pieces and place in punch bowl.
Pour strawberry pie filling over cake around outer edges so red will show through bowl.
Pour 1/2 of pineapple over the center of cake and top with sliced bananas and 1/3 cup of nuts.
Cover all of this with a good thick layer of cool whip.
Repeat second layer as the first, but use blueberry pie filling.
Cover all with cool whip and decorate with cherries, nuts and chocolate shavings.
PEANUT BUTTER PIE
iNGREDIENTS:
1 - 8" or 9" Pie shell (Baked)
Note: Graham Cracker Crust can be substituted
1 lg. Cool Whip
1 sm. box vanilla or French vanilla instant pudding mix
1 cup milk
1/2 c. Peanut butter (smooth or crunchy)
Add a little more according to your taste
dIRECTIONS:
Mix 1/3 of cool whip, milk and pudding mix together.
Mix well or use mixer.
1/2 of cool whip may be used, if necessary.
Mix until smooth. Add peanut butter and mix thoroughly.
Pour into pie shell and set in refrigerator.
Top with remaining cool whip.
Make sure pie shell is cooled if you bake it before adding other ingredients.
LOBSTER, SHRIMP, or CRAB BISQUE
iNGREDIENTS:
2 TBSP. BUTTER
1TSP. MINCED ONION
2 TBSP. FLOUR
1 TBSP. TOMATO PASTE
2 CUPS HOT CHICKEN BROTH
1.5 CUPS MINCED COOKED LOBSTER, SHRIMP, or CRAB MEAT
1 CUP COLD MILK
1 CUP CREAM
SALT & CAYENNE to TASTE
dIRECTIONS:
Melt Butter in sauce pan; saute' Onion until soft and golden.
Stir in Flour and Tomato Paste.
Stir in Broth. Cook, stirring until slightly thickened.
Add Lobster, Shrimp, or Crab Meat.
Cook over low heat for 10 min.
Stir in Milk and Cream.
Heat to serving temp., but do not boil.
Season with salt and Cayenne before serving.
serves 6 ......... .. ...design by evanSchmidt design group [>]