4:52 PM 2/24/98

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecue Shrimp
 Categories: Seafood
      Yield: 4 Servings
 
      2 lb Shrimp
      6 oz Butter
    1/2 c  Olive Oil
      2    Lemons
      6    Garlic cloves
      3 tb Worcestershire Sauce
    1/2 ts Cayenne
      1 tb Salt
    1/2 ts Pepper
      1 tb Italian Seasoning
 
  Melt butter in large, shallow pan.  Add 1 1/2 squeezed lemons and
  everything except shrimp.   Let simmer for 5 minutes.
  
  Wash shrimp and leave shells on and place in pan and baste.  Bake at
  350F. until shrimp are pink on top, 5-8 minutes.  Turn shrimp, salt
  and pepper lightly and bake 10 minutes more.
  
  Squeeze 1/2 lemon and a few dashes Worcestershire Sauce on top and
  serve with french bread for dipping that great sauce.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jambalaya
 Categories: Main dish
      Yield: 8 Servings
 
    1/4 lb Butter
      1 c  Onion, chopped
      1 c  Celery, chopped
      1 c  Green Pepper, chopped
      1 c  Scallions, chopped
      1 lb Sausages, smoked
      1 lb Ham, cubed
     16 oz Tomatoes
      1 c  Rice
  1 1/2 c  Beef Stock
  1 1/4 ts Creole Seasoning
  1 1/4 ts Oregano
  1 1/4 ts Basil
    1/2 ts Garlic
      1 lb Shrimp
     24    Oysters
 
  Saute onions, celery, green pepper, and scallions in butter in a 4
  quart pan until vegetables are completely wilted, 25 minutes.
  
  Add sausage and ham;  cook 5 minutes.
  
  Add remains ingredients, except shrimp, Creole seasoning and oysters.
  Cover pan and cook over medium low heat for 45 minutes, stirring
  occasionally. Season shrimp generously with Creole seafood seasoning
  or salt, pepper, and garlic powder.  Add shrimp and oysters to pan
  and cook 5 to 10 minutes more, or until seafood is cooked through.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Shrimp
 Categories: Seafood, Appetizers
      Yield: 6 Servings
 
  1 1/2 lb Shrimp, shelled & deveined
  1 1/2 c  Chicken Stock
    1/2 c  Vinegar
      1    Onion, sliced
      2 ts Coleman's Mustard
      1 ts Tabasco Sauce
    1/2 ts Thyme
 
  Combine all ingredients in a sauce pan.  Bring to a boil.  Reduce
  heat and simmer until shrimp turn pink.
  
  Remove and allow to cool.  Chill and serve with lemon slices and
  parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: King Cake w/ Cream Cheese Filling
 Categories: Desserts
      Yield: 12 Servings
 
  2 1/4 ts Yeast
    1/4 c  Water
    1/2 c  Milk
      1 c  Butter
    1/2 c  Sugar
      2    Egg yolks
      2    Eggs
      4 c  Flour

MMMMM--------------------------FILLING-------------------------------
    1/2    King cake recipe
     16 oz Cherry, apple or
           Apricot Pie Filling
      8 oz Cream cheese
    1/4 c  Sugar
      2 tb Flour
      2    Egg yolks
      1 ts Vanilla
      1    Dried bean
           Yellow, green purple sugars
 
  Mix the yeast with the warm water.  Stir 1 teaspoon of the sugar and 1
  teaspoon of the flour into the yeast and set aside.  By the time you
  have measured the other ingredients, the yeast should start bubbling.
  
  Bring the milk to a boil and stir in the butter and the sugar.  Pour
  into a large bowl;  the mixture should be lukewarm.  Beat in the egg
  yolks, whole eggs and the yeast.
  
  Beat in approximately 2 cups of flour, until the dough is fairly
  smooth, then gradually add enough additional flour to make a soft
  dough that you can form into a ball.  Knead it, until smooth and
  elastic. Lightly oil a bowl, turn the dough once or twice in it to
  grease it lightly all over, cover with a cloth and leave to rise in a
  warm spot until doubled in size about 1 1/2 hours.
  
  Pat dough down and cover with the bowl with a damp towel, plastic film
  over that and refrigerate until the next day.  This recipe makes
  enough dough for two king cakes.  Extra dough may be frozen, or make
  two king cakes and freeze one.  Thaw frozen cake and reheat 10
  minutes at 375F.
  
  Preparation:  Remove dough from refrigerator with well-floured hands,
  while it's firm and cold, shape into a long sausage shape.  Using a
  floured roller on a floured surface, roll out the dough into a 30X9
  rectangle as thin as pie crust.  Let the dough rest.
  
  If necessary, drain extra juice from pie filling.  Mix the cream
  cheese with the sugar, flour, egg yolks and vanilla.  Spoon an inch
  wide strip of fruit filling the length of the dough, about 3 inches
  from one edge. Spoon the cream cheese mixture alongside the fruit,
  about 3 inches from the other edge.  Brush both sides of dough with
  egg wash. Insert the bean.
  
  Fold one edge of dough over the cream cheese and fruit, then fold the
  other edge over.  Gently place one end of the filled roll onto a
  greased pizza pan or a large cookie sheet.  Ease the rest of the roll
  onto the pan, joining the ends to form a circle or oval.  Cover and
  let rest for 30 minutes. Preheat oven to 350F. Brush again with egg
  wash and cut deep vents into the cake. Sprinkle with colored sugars
  in two inch wide bands.
  
  Bake for 45 to 60 minutes or cake is well risen and golden.  Cool
  before icing with confectioner's sugar mixed with enough water to
  make a spreadable paste and tinted purple, green and gold.
  
  If using a plastic baby, instead of the bean, insert it into the
  bottom of the cake after it is cooked.  Tradition says that the
  person getting the King cake baby, will make the cake for the
  following Mardi Gras Season.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Etouffee
 Categories: Low-cal
      Yield: 8 servings
 
      2    Onion, chopped
      1    Green pepper, chopped
    1/2    Sm sweet red pepper, chopped
      2    Celery Ribs, chopped
      1    Garlic, minced
      2 tb Butter
      2 tb Flour
      3 c  Chicken Breast cooked chop
    3/4 c  Water
    3/4 ts Chicken bouillon
    1/2 ts Thyme
    1/4 ts Salt
    1/4 ts Red pepper
      1 ds Hot sauce
      2 c  Hot cooked parboiled rice
      1 tb Parsley, minced
 
  Coat a large skillet with Pam; place over med heat until hot. Add
  onion and other vegetables, saute until tender. Remove from skillet,
  set aside.
  
  Place butter and flour in skillet; cook over low heat 5 minutes,
  stirring constantly, until mixture is color of a copper penny. Return
  vegetables to skillet. Add chicken and other ingredients except rice
  and parsley. Simmer 2 minutes or till thoroughly heated. Serve over
  hot,cooked rice. Sprinkle with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Jambalaya
 Categories: Cajun, Meats, Rice, Seafood
      Yield: 8 servings
 
      2 lb Sausage cut 1/4 in. thick
      1 lb Boneless chicken
  1 1/2 lg Onions
      1    Bell pepper
      4    Cloves garlic
      5 c  Water
      3 tb Salt
    1/2 ts Cayenne pepper
      3    Bay leaves
      6 oz Tomato paste
      1 lb Peeled shrimp
      3 c  Raw rice
 
  Saute sausage, chicken, onions, bell pepper and garlic until sausage
  and chicken are browned.  Add the water, salt, cayenne, bay leaf and
  tomato paste.  Bring to a boil with the lid on. When water boils add
  the shrimp and the raw rice.  Stir and lower fire.  Let rice simmer,
  stirring every five minutes until rice is cooked.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jambalaya Lafitte
 Categories: Soups, Pork, Seafood, Cajun
      Yield: 6 Servings
 
      1 lb Shrimp
  1 1/2 c  Tasso; cooked & diced
      1 T  Flour
      1 T  Oil
      1    Garlic clove; crushed
      1 c  Rice, raw
  1 1/4 c  Scallion; chopped
    1/2 c  Andouille
      1 md Onion, minced
      1    Celery rib, chopped
      1 md Bell pepper, chopped
      2 md Tomato, chopped
      1    Bay leaf
      2 ts Fresh thyme
      2 ts Salt
      1 ts Pepper, black
    1/2 ts Pepper, white
      1 ts Cayenne, ground
      1 c  Wine, white, dry
     12    Oysters, fresh
    1/4 c  Parsley, chopped
 
  Remove the heads from the shrimp and peel and devein them.  Place the
  heads and peels in a small saucepan, cover with water, and bring to a
  boil. Let simmer for about 20 minutes, then strain.
  
  Dust the ham with the flour.  Heat the oil in a dutch oven or other
  large heavy pot over medium-high heat, add the ham and garlic, and
  brown on all sides.  Remove.  Add the rice and 3/4 cup of the green
  onions and saute, stirring frequently, until the rice is golden
  Brown. Stir in the ham and garlic and the sausage, onion, celery,
  green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1
  cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let
  simmer for about 20 minutes.
  
  Add the shrimp, oysters, remainder of the green onions, and parsley
  to the rice mixture.  Stir well, cover and let cook about 15 minutes
  more.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mccall's Creole Jambalaya
 Categories: Main dish, Cajun, Meats
      Yield: 8 Servings
 
      1 lb Smoked ham, cubed
    1/2 lb Andouille Sausage
    1/2 lb Smoked sausage
      1 c  Onions, chopped
      3 c  Rice, uncooked
    1/2 c  Green pepper, chopped
    1/4 c  Scallions, chopped
      4 c  Boiling water
      1 tb Parsley, chopped
      1 ts Garlic, chopped
      1 ts Salt
      1 ts Ground thyme
    1/2 ts Paprika
      1    Bay leaf
      1 lb Shrimp, peeled and deveined
 
  In 3-qt. saucepan, combine ham, sausages and onions; over medium heat,
  saute 8 minutes or until onion is soft. Stir in rice, add green
  pepper, scallions, the boiling water, parsley, garlic, salt, thyme,
  paprika and bay leaf. Mix well. Bring to boil. Boil 5 minutes.
  
  Over low heat, cook jambalaya, covered, 20 to 25 minutes or until
  rice is tender, adding shrimp the last 8 minutes. With large fork,
  fluff rice and evenly distribute ingredients.
 
MMMMM
 

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