MudFlaps

Fun-N-Sun · Guest

OMGosh, Tenny, I am going to have to try some of these. I am glad I have a home made lemon mer. pie - because I was starved after reading thru these!! Thank you for sharing!!!

Tennyson · Posted: Thu May 13, 2010 1:39 pm Post subject:

Here are a few recipes that were in today's food section I thought I would share. I think I'm going to try the Crawfish Pie with rice filling first. I will cut the ingredients in half and just make one pie tho.

Crawfish Pies (with rice in the filling)

Published: May 13, 2010
From Shelley Boudreaux

Makes 2 (9-inch) pies. This was the crawfish pie her mother made. The following recipe calls for 2 pounds of crawfish tails and makes 2 single-crust pies. The pies have a nice thick filling. Serve one tonight and freeze the other one or share it with a friend.

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2 to 3 cloves garlic, minced (about 1 tbl.)
2 lbs. crawfish tails
Tony Chachere’s Original Creole Seasoning or salt, black pepper and cayenne pepper, to taste
2 (10-3/4-oz.) cans cream of mushroom condensed soup
2 (10-3/4-oz.) cans cream of celery condensed soup
2 to 3 cups cooked rice

1. Prepare pie crust in bottom of 9-inch pie dish. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy, and if so, add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling.

7. Bake in preheated 350-degree oven for about 30 minutes or until pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/93596589.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu May 13, 2010 1:41 pm Post subject:

Pon’s Crab Stew

Published: May 13, 2010
From Florent “Pon” Hardy Jr.

Serves approximately 6 to 10.

4 heaping tbls. Savoie’s dark roux
2 heaping tbls. Savoie’s medium roux
3 cups warm water
2 medium-size onions, finely chopped (2-1/2 cups)
1 small orange or red bell pepper, finely chopped (1 cup)
1 small green bell pepper, finely chopped (1 cup)
1 small fresh tomato, finely chopped (1 cup)
1 tbl. virgin olive oil
2-1/2 tsps. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
3 pints lump crabmeat (refrigerated or thawed)

1. Heat roux in 3 cups warm water on medium-high heat until roux is completely liquefied.

2. Brown onions, bell peppers and finely chopped tomato thoroughly in olive oil in a separate pot.

3. Pour liquefied roux over sautéed peppers, onions and tomato. Simmer for about 15 minutes on medium heat. Consistency should be neither too thick nor too watery as a base for gravy; this is the step to add more roux or water if desired.

If so, dissolve roux thoroughly (this can be done more quickly by using another pot to liquefy the roux before adding it to the main ingredients).

4. Season with salt, black pepper, cayenne pepper. Simmer for about 5 minutes.

5. Add crabmeat. Stir very lightly so as not to break up crabmeat lumps — a gentle shake of the pot might be more appropriate. Heat on medium-low for about 10 minutes or until crabmeat is thoroughly warm. Let simmer for about 5 to 10 more minutes.

6. Serve over popcorn rice. As with other seafood, this stew can be refrigerated overnight, and the absorption of the seasoning will result in an even better taste.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/93596724.html
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu May 13, 2010 1:43 pm Post subject:

Drunken Crawfish Pie

Published: May 13, 2010
From Mark Beridon

Serves 8. Recipe is from “Recipes to Bank On” 1990 Food Focus booklet. This recipe, submitted by Mark Beridon, won the Louisiana competition in the Crisco American Pie Celebration contest.

Crust:
2-1/2 cups sifted all-purpose flour
1 tsp. salt
1/2 cup butter-flavor
shortening
1/2 cup water

Filling:
1/2 cup butter
1/4 cup flour
1 onion, chopped
2 tsps. finely minced garlic
1/3 cup chopped green bell pepper
3 tbls. finely minced fresh parsley
2 tbls. chopped celery
1/2 cup thinly sliced green onion tops
1 tsp. salt
3/4 tsp. black pepper
1/4 cup heavy cream
3 tbls. brandy
2 lbs. crawfish tails

1. Preheat oven to 350 degrees.

2. To prepare crust: Combine flour and salt in a large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is uniform. Add water about 1 tablespoon at a time. Stir with a fork until mixture forms a ball. Divide dough into two equal parts.

3. On lightly floured surface, roll bottom crust into a circle 1/8-inch thick and one inch larger than an inverted (9-inch) deep-dish pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Set aside while preparing filling.

4. To prepare filling: Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a light roux forms (about the color of caramel). Add onion, garlic, green bell pepper, parsley, celery and green onion tops. Continue to stir until vegetables are all very soft.

5. Add salt, black pepper, heavy cream and brandy. Mix gently but thoroughly and cook for 3 additional minutes over low heat.

6. Add crawfish tails and cook for 10 minutes. Remove from heat. Cool.

7. Spoon cooled filling into unbaked pastry shell.

8. On a lightly floured surface roll out top crust the same as bottom crust. Gently place top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust.

9. Bake in preheated 350-degree oven for 25-30 minutes or until crust is golden brown.

10. Cool 5 minutes and then serve.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/93596199.html
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu May 13, 2010 1:45 pm Post subject:

Individual Crawfish Pies From Aunt Genny Hebert (90 years young)

Published: May 13, 2010
From Genny Hebert is provided by Kara Hebert

Makes 15 or 17 individual pies.

1 stick margarine or butter
1 medium onion, chopped
1 (10-3/4-oz.) can condensed cream of shrimp soup
1 tbl. cornstarch
1 small can (5-oz.) evaporated milk
1/4 cup chopped green onions
1 lb. crawfish tails
Salt and cayenne pepper, to taste
15 to 17 (3-inch) frozen pie shells (I used Dutch Ann brand 8-per-box from Calandro’s Supermarket.)

1. Preheat oven to 350 degrees. In medium saucepan, over medium heat, melt margarine or butter and sauté onion until tender. Add soup. Stir often.

2. In small bowl, add cornstarch and slowly stir in evaporated milk. Stir until well blended. Stir milk mixture into onion and soup mixture in saucepan. Continue to cook until everything is blended.

3. Add green onion, crawfish tails, salt and cayenne. Continue to cook 10 minutes. Fill pie shells and bake 25-30 minutes until golden brown.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/93596794.html
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu May 13, 2010 1:47 pm Post subject:

Crawfish Pie

Published: May 13, 2010
From Corinne Cook

Serves 4 to 6.

2 unbaked pie crusts (I used the Just Unroll Pillsbury Pie Crusts)
1/2 stick butter
1 onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 lb. crawfish tails
2 tbls. cornstarch
1 or 2 tbls. water, if needed (if filling is too dry)
1 small bunch green onions, chopped
1/4 cup chopped fresh parsley
Salt, black pepper and red pepper, to taste

1. Place unbaked pie crust in bottom of 9-inch pie dish and set aside.

2. In large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft. Stir often to prevent burning.

3. Add crawfish tails and stir to mix. Stir in the cornstarch. Stir until smooth and well mixed. Mixture will thicken slightly. If mixture appears too dry, add 1 or 2 tablespoons water. You don’t want it too soupy; mixture will thin during baking.

4. Add green onions and parsley and season to taste. Pour filling into pie crust.

5. Top pie with second pie crust. Crimp both edges of pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.

6. Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/93595989.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Fun-N-Sun · Guest

I have made that Crawfish Pie and it is soooo good!

Tennyson · Posted: Wed May 26, 2010 10:22 am Post subject:

"Perfect Pea-Topping Relish"

1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can chopped ripe olives
1 can of Rotel tomatoes
1 bunch chopped green onions
2 tablespoons extra virgin olive oil
1 teaspoon vinegar
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
Salt and Pepper to taste

I've already diced up a bunch of green onions. Now, we're gonna
stir 'em together with a can of chopped green chilies, a can of
chopped ripe olives, and a can of Rotel Tomatoes. We'll add two
tablespoons of extra virgin olive oil and a teaspoon of vinegar.
Then we'll stir this well, season it with a teaspoon each of garlic
powder and Cajun seasoning, salt and pepper it to taste, and
chill it while the peas are cooking. Simple and delightfully satisfying!

Enjoy!

~Shellie
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

I love my peas plain but this sounds like something that I wouldn't mind trying. Oh CatFish... Laughing

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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Fun-N-Sun · Guest

Oh, Tenny, I am going to use this the next time I cook peas, which won't be long. This sounds soo good!

Tennyson · Posted: Thu May 27, 2010 10:49 am Post subject:

I saw this recipe on All Things Southern and thought some of y'all would enjoy it. www.allthingssouthern.com

When I used to can purplehull peas I would usually put up about 30 or so jars of tomato relish/ chow-chow, whatever you want to call it. Peas just weren't peas without it. My mother-in-law had taught me how to make it. My mother would call her's Chow-chow. I can't remember if her's was sweeter or she complained mine was too sweet. My bunch always ate it with their peas tho.
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Catfish · Posted: Sun May 30, 2010 9:33 am Post subject:

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Yummy
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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Tennyson · Posted: Thu Jun 03, 2010 11:11 am Post subject:

Strawberry Nut Bread

Published: Jun 3, 2010
From Unknown

Makes 4 large loaves or about 16 miniloaves.

2 cups butter or margarine
3 cups granulated sugar
2 tsps. vanilla
1/2 tsp. lemon extract
8 eggs
6 cups all-purpose flour
2 tsps. salt
2 tsps. cream of tartar
1 tsp. baking soda
2 cups strawberry preserves
1 cup sour cream
2 cups chopped pecans

1. Cream butter or margarine, sugar and vanilla and lemon extracts thoroughly.
2. Add eggs one at a time, beating well after each addition.
3. Sift dry ingredients, the flour, salt, cream of tartar and baking soda, together.
4. Combine preserves and sour cream.
5. Add preserves mixture alternately with flour mixture to the butter and eggs. Stir in nuts.
6. Fill greased and floured loaf pans, miniloaf pans or muffin tins about 2/3 full with batter. Bake in preheated 350-degree oven for 50 to 55 minutes or until done. Cool 10 minutes. Remove from pan. Cool completely on wire racks.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/95444209.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu Jun 03, 2010 11:12 am Post subject:

Roasted Chicken With Tomatoes and Olives

Published: Jun 3, 2010
From Gourmet magazine and http://www.epicurious.com

Serves 4.

3 to 4 medium tomatoes, cut into wedges
2 large onions, cut into wedges
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 tsp. minced
3 tbls. olive oil, divided
2 tsps. herbes de Provence (I used Spice Islands brand), divided
1/2 tsp. fennel seeds
Salt
Black pepper
1 whole chicken (about 3-1/2 lbs.)

1. Preheat oven to 425 degrees.
2. Toss together tomatoes, 1 of the wedge-cut onions, olives, sliced garlic, 2 tablespoons olive oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a greased 13x9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
3. Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining teaspoon herbes de Provence and remaining tablespoon olive oil.
4. Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture.
5. Place the other cut onion wedges beneath the chicken in the baking dish.
6. Roast at 425 degrees for 5 minutes, then turn the chicken over and continue roasting for about an hour or until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170 degrees.
7. Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
Testing note: I had a handful of fresh snap beans so I tossed the beans into the juices cooking out of the chicken during the last 15 minutes of cooking time. The beans were tasty, too.
Find this article at:
http://www.2theadvocate.com/features/food/recipes/95443109.html
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu Jun 03, 2010 11:14 am Post subject:

Squash Casserole

Published: Jun 3, 2010
From Julie Kay

Serves 4 to 6.

6 fresh yellow squash, sliced
1 large onion, sliced
2 tbls. butter, melted
1 tsp. cracked black pepper
1/2 cup cheddar cheese
1 (10-3/4-oz.) can cream of celery soup
1 cup Italian bread crumbs

1. Put squash, onion and butter in slow cooker. Sprinkle with black pepper and top with cheddar cheese and cream of celery soup.
2. Pour bread crumbs over all. Cook on Low for 4 hours or until squash is tender.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/95442864.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Mon Jun 14, 2010 11:12 am Post subject:

I made a variance on my Heavenly Pink Cloud Pie (cherry millionaire pie) this weekend and it was pretty dang good.

Shay's Chocolate Heavenly Pink Cloud Pie

1 can cherry pie filling
1 can Eagle Brand milk
1/4 cup lemon juice
1 can (15 1/2 oz.) crushed pineapple, drained
1 c. coconut
1 c. chopped pecans
1 carton Cool Whip (lg.)
1 cup melted semi sweet chocolate morsels
3 teaspoons Crisco shortening
2 graham cracker pie crust

Start by melting chocolate morsels and shortening together in microwave. 1 minute, stir, 30 seconds more, etc. until melted. Stir together until smooth. Coat each pie shell with chocolate and sit over to the side to cool.

Blend condensed milk and lemon juice until thick, set aside.

Blend cherries with mixer until cherries are small pieces, stir in coconut, drained pineapple, pecans and mix well. Add condensed milk mixture to this, mix well. Add coolwhip and stir until well blended. Pour into pie shells and refrigerate at least 3 hours before serving. Will freeze well.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Arggg! I've been double whammied. First it was ice cream and now this.
_________________
I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Tennyson · Posted: Thu Jun 17, 2010 2:15 pm Post subject:

Not really any good recipes in the food section of the paper today. Sorry........ Hopefully next weeks selection will be better.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~