RECIPES AND MORE -2

[Shawnee]

Crawfish Pie

INGREDIENTS:

* 1 pound crawfish tails
* 1 cup oil
* 1 cup onions, diced
* 1/2 cup celery, diced
* 1/2 cup bell pepper, diced
* 1/4 cup garlic, minced
* 1/4 cup tasso ham, diced
* 1/2 cup flour
* 1/4 cup tomato sauce
* 1 1/2 quarts shellfish stock
* salt and cracked pepper to taste
* Louisiana Gold Pepper Sauce to taste
* 1 egg
* 1/2 cup milk
* 1/2 cup water
* 3 (9-inch) pie shells

METHOD:
Pre-heat oven to 375 degrees F. In a 10-inch saute pan, heat oil over medium-high heat. Add onions, celery, bell pepper, garlic and tasso ham. Saute 3-5 minutes or until vegetables are wilted. Add crawfish and saute an additional 5 minutes. Sprinkle in flour and using a wire whisk, stir constantly until white roux is achieved. Add tomato sauce and slowly add stock, a little at a time, until sauce consistency is achieved. (NOTE: You may not use all of the stock.) Bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper and Louisiana Gold. Remove from heat and allow to cool, preferably overnight. In a small mixing bowl, combine egg, milk and water. Using a wire whisk, stir until all ingredients are well blended. Cut pie shells in half and place a generous serving of the crawfish sauce in the center of each half. Brush the edges of pastry with eggwash and fold over in a triangle shape. Crimp the edges closed with a fork and pierce the top of the pie to create vents for steam to escape during cooking. Brush eggwash over pies and bake until golden brown, approximately 20 minutes.

[Shawnee]

BANANA SPLIT DESSERT

2 cups graham c@racker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved

Combine the 1/2 cup sugar, graham c@racker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.

Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham c@racker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.

Serving Size: 8

[Shawnee]

Eggnog Cookies

2 1/2 cups of flour, all purpose
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 1/4 cup of sugar
3/4 cup of butter, salted, softened
1/2 cup of eggnog
1 teaspoon of vanilla extract
2 egg yolks
1 tablespoon of nutmeg, ground

Preheat oven to 300ºF. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minute or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

[Shawnee]

Stuffed Cabbage Rolls 2

1 pound of hamburger
1 pound of pork sausage
1/3 cup of uncooked instant rice
1 medium onion, chopped
Salt & pepper to taste
1/8 teaspoon of garlic salt
1 can of tomato sauce (15 oz.)
1 teaspoon of sugar
1/2 teaspoon of lemon juice
1 tablespoon of cornstarch
1 tablespoon of water
12 cabbage leaves

Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350ºF. for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.

[Shawnee]

Stuffed Cabbage with Cranberries

1 head Cabbage
2 eggs, lightly beaten
1 carrot, shredded
1/4 cup of raw rice
1 1/2 pound of ground beef
1 large onion, finely chopped
1 rib celery, finely chopped
1/8 teaspoon of garlic powder
1/8 teaspoon of pepper
1 teaspoon of salt
One 15 ounce can of tomatoes
1 cup of whole fresh cranberries
1 can whole berry cranberry sauce
1 tablespoon of cooking oil
1 onion, diced
1 teaspoon of beef soup mix or beef bouillon cube
Dash ginger, optional
1/2 cup of dried black currants, optional

Soften the cabbage in boiling water. Mix beef, rice, carrots, eggs, chopped onion, celery, garlic powder, salt and pepper in a bowl. Sauté diced onion in oil until golden. Add tomatoes, cranberries, cranberry sauce and soup mix (and ginger if desired). Simmer for 5 minutes. Taste. Adjust seasoning if necessary. Separate cabbage leaves. On each large leaf, place a portion of meat. Roll and fold cabbage to enclose filling. Gently place stuffed cabbage rolls in sauce. Simmer 1 1/2 hours covered. Serves 6-8

[Shawnee]

Baked Red Snapper

One 3 pound red snapper
1 garlic clove
1 teaspoon of salt
1/4 teaspoon of pepper
1/3 cup of bacon fat, olive oil, melted butter or margarine
1 tablespoon of fresh lemon juice
2 onions, chopped
4 celery stalks, chopped
1/2 green pepper, chopped
2 tablespoons of chopped parsley
1/2 teaspoon of sugar
2 cups of fresh or canned tomatoes
1/4 teaspoon of crumbled thyme
1 bay leaf
Worcestershire sauce


Put the fish, cleaned, with head and tail removed, in buttered roasting pan. Crush or mince garlic. Add the salt, pepper, melted fat, and lemon juice. Rub the fish inside and out with this mixture. Let it stand in a cool place for 1 hour. Add the remaining ingredients. Place in a preheated moderate oven at 350ºF. for 40 to 60 minutes or until the fish flakes. Makes 6 servings

[Shawnee]

Tartar Sauce

1 cup of mayo
1 teaspoon of finely cut fresh tarragon
1 tablespoon of ketchup
1 teaspoon of lemon juice
1 teaspoon of capers, chopped

Combine all of the ingredients. Chill Makes about 1 1/8 cups of sauce


Sauce Tartar Recipe

1-1/4 cups Mazola Mayonnaise
1 tablespoon chow-chow
1 tablespoon capers
1 tablespoon pimientos
1 tablespoon thinly sliced sweet pickles
1 teaspoon chopped chives
1/2 teaspoon minced parsley

Combine and use with fish.

Classic Tartar Sauce

1 cup of Mayonnaise (or salad cream)
2 tablespoons of Chopped gherkins
2 tablespoons of Chopped capers
1 teaspoon of Chopped chives
1/2 teaspoon of Tarragon
1/4 teaspoon of Chervil
1/4 teaspoon of Dry mustard powder
2 teaspoons of Anchovy sauce

Put all ingredients into a bowl and mix thoroughly. Allow to stand for at least 30 minutes - this allows the flavors to permeate.

[Shawnee]

Spanish Trout Fillets

1 teaspoon of olive oil
1 cup of brown rice
1/3 cup of minced celery
1/3 cup of minced onions
1/4 cup of minced watercress
3 cloves of garlic, minced
1/4 teaspoon of paprika
1/4 teaspoon of dried thyme
2 cups of chicken stock
1 pound of trout fillets
1/2 cup of peeled, seeded and chopped plum tomatoes
1/2 cup of cooked peas
Minced fresh parsley for garnish


In a large skillet, heat the oil. Add the rice, celery, onions, watercress, garlic, paprika, and thyme. Sauté for 3 to 4 minutes, stirring constantly or until the mixture is fragrant. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 25 minutes. Add the fish and simmer for 8 minutes. Add the tomatoes and peas. Simmer for 2 minutes or just until the peas are warm. Arrange on a platter and garnish with parsley. Makes 4 servings

[Shawnee]

Crock Pot Happy New Year's Day Pork

Categories: New Years, Sausage, Pork, Main Dish

3 pounds of pork loin roast
1 pound of smoked sausage
1 pound of knockwurst
1 package of sauerkraut
1 cup of brown sugar
1 tablespoon of fennel or anise seed
3 tablespoons of mustard

Place the meats into your crock pot. Next in a large mixing bowl mix remaining ingredients together and pour over the top of your meats. Cook all day long on LOW.

You can serve this meal with mashed potatoes, green beans and homemade egg bread. It really turns out tender and delicious.

[Shawnee]

New Years Eve Feast Stuffed Chicken Breasts w/Fettuccine

Categories: New Years Eve, Chicken Broth, Chicken, Cheese, Holidays, Main dishes, Pasta, Poultry, Stuffed

3/4 cup of Swiss cheese, shredded
1/2 cup of Ricotta cheese
1 tablespoon of Thyme; fresh
1/8 teaspoon of Cracked black pepper
6 Chicken breasts
2 teaspoon of butter
3/4 pound of Tomato fettuccine; fresh
1/3 cup of Brandy
1 cup of Chicken broth
2 tablespoons of Tomato paste
2 tablespoons of Chives; chopped

Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta. Note: if desired, use 1/2 lb dried pasta instead of fresh. If not using brandy, increase chicken broth to 1 1/3 cup. Use boneless, skinless chicken breasts. In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked black pepper. Place a chicken breast on flat surface. Cut a 2-1/2 inch horizontal slit into side of chicken breast to form a pocket. Repeat procedure with remaining breasts. Stuff each pocket with 2 tbsp cheese mixture. Season with salt and pepper to taste. Bring water to boil for pasta. In medium skillet over medium-high heat, melt butter. (If using dried pasta, add to boiling water now and cook until tender.) Add chicken to skillet and cook 6 minutes. (If using fresh pasta, add to boiling water now.) Turn; reduce heat to medium and cook 4-5 minutes until chicken is cooked through. Drain fettuccine well and place on large serving platter. Place chicken on top. Remove skillet from heat, add brandy, chicken broth, tomato paste and chives. Place skillet over high heat; boil 2 minutes. Spoon sauce over fettuccine. Serving Size: 6

[Shawnee]

Almond Legend Cake

Categories: Holiday, New Years Day, Desserts, Almonds, Frostings, Cakes

2 ounces of Slivered almonds, chopped
1/3 cup of butter or margarine
1/3 cup of shortening
1 1/4 cup of sugar
3 Eggs, separated
1 teaspoon of Grated lemon rind
2 tablespoons of lemon juice
1 teaspoon of Vanilla extract
1 teaspoon of Almond extract
2 1/3 cup of sifted all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
3/4 teaspoon of salt
3/4 cup of milk
1/2 teaspoon of Cream of tartar
1/4 cup of sugar
1 Whole almond
Apricot glaze

Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside. Cream butter and shortening; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter. Bake at 350ºF. for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Drizzle Apricot Glaze over cake. Yield: one l0-inch cake. Note: Cake texture and taste is very similar to a batter bread. Busted by Gail Shermeyer <[e-mail]>