Fishing With Boogers
BREAD PUDDING
3 cups milk
6 eggs
1/4 cp butter
1 cp sugar
1 1/2 tbsp nutmeg
1/8 tsp salt
1/4 cp raisins
12 slices bread
Pre-heat oven to 325F
Spray 9x13 pan with cooking spray. Or grease lightly.
Break up bread and place in baking dish. Sprinkle with raisins.
In large mixing bowl, combine eggs, milk, sugar, and nutmeg.
Pour mixture over bread. Dot with butter.
Bake in center of oven for 75 minutes, or until knife inserted in center, comes out clean.
Serve warm.
Optional, top hot bread pudding with the following Vanilla Sauce
1 cp water
2 tbsp butter
1/2 cp sugar
1 1/2 tsp vanilla
1 tbsp cornstarch
Combine sugar and cornstarch in small pan.
Add water and bring slowly to a boil, stirring constantly. Boil one minute longer.
Remove from heat and add butter and vanilla. Stir well.
Spread entire contents over the pan of bread pudding. Or save to top off your favorite dessert.
Strawberry Triffle:
1 angel food cake
2 containers fresh or 1 large package frozen strawberries
1 package vanilla pudding, instant
1 1/2 cups milk
1 container Coolwhip
If using fresh strawberries, stem and slice them in bowl. Add 2 T sugar and mulch slightly to break up. Set aside for 30 minutes. If using frozen strawberries, defrost and set in bowl. Add sugar and mulch slightly to break up. Make pudding according to directions with 1 1/2 cups milk. Add sour cream to the pudding and set aside to thicken. In glass bowl, tear up 1/3 of the cake into pieces. Top with 1/3 of the strawberry mixture and 1/3 of the pudding. Top with 1/3 of the coolwhip. Repeat using all ingredients and ending with coolwhip. Top with remaining strawberries. Chill for several hours. To serve, spoon in to dessert dishes.
Romaine Salad with Orange and Raisins
1 Tbsp orange zest
¼ cup shallots, thinly sliced
4 Tbsp red wine vinegar
¼ cup raisins, softened in hot water and drained
1 head romaine lettuce, torn
2 Tbsp orange juice
½ tsp salt
¼ tsp paprika
¼ tsp ground cumin
¼ cup chopped basil
¼ cup olive oil
fresh ground pepper
In a small bowl, toss zest, shallots, and vinegar together. Let sit for five minutes. Drain vinegar, and combine it with the orange, salt, paprika, cumin, basil, and oil. In a large bowl, toss romaine with shallot-zest mixture, raisins, and vinaigrette. Season with pepper.
Garlic Chive Rice
2 cups rice, cooked
1 bunch garlic chives, chopped
3 Tbsp. butter (or olive oil)
1 Tbsp. lemon juice
salt and pepper to taste
Combine cooked rice with all ingredients, stir, and serve warm.
CRAWFISH EXTRAORDINARE
1 lb. crawfish tails ½ cup white wine
¼ cup butter 1 cup half and half
2 tbsp. flour ½ tsp. salt
1 medium onion, minced ½ tsp. paprika
1 tbsp. green onions, minced
1 tsp. pepper
1 or 2 cloves of garlic, minced
Melt butter, add flour and stir until slightly cooked. Add onion, garlic, parsley and green onions, then, cook until onions are soft. Add crawfish and cook over low heat for five minutes. Add white and simmer until blended. Slowly add cream, do not let mixture boil. Add salt, paprika, and pepper. Serve over toast or patty shells.
Serves 6-8.
CRAWFISH WOODBINE
¾ cup oil
2 ½ cups water
1 cup flour
1 tbsp. salt
3 cups chopped onions
1 tbsp. pepper
1 cup chopped green peppers
3 lbs. crawfish tails
1 cup chopped celery
2 tbsp. parsley
5 cloves of garlic
2 tbsp. chopped green onion
Combine oil and flour in heavy (preferably iron) pot. Cook over medium-low heat until a rich caramel color is reached. When the caramel color is reached, add onions, green pepper, celery and garlic, then lower temperature to keep roux from burning. Sauté covered for about 30 minutes, stirring occasionally. Add hot water, salt and pepper. Cover and let simmer 1 hour. Add crawfish tails, cover and cook slowly about 15 minutes. Add parsley and green onion, cover and cook 5 minutes longer.
Serve over rice. Serves 12
MUDBUG (CRAWFISH) DIP
2 medium onions chopped
1 eight ounce container sour cream
3 tbsp. butter
¼ cup fresh chopped parsley
1 pound crawfish tails
salt and pepper to taste
2 eight ounce pkgs. cream cheese, softened
2 tbsp. Cajun seasoning (optional)
Sauté onions in butter in a large skillet until tender. Add crawfish tails and heat thoroughly over medium-low heat. Add hot mixture to cream cheese and sour cream. Mix in parsley. Season to taste. Chill at least 1 hour.
Serve with crackers. Yields 50 appetizer servings.
STUFFED FLOUNDER
INGREDIENTS
1 whole flounder
1 cup butterABE'S ALLIGATOR RECIPE
5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.
Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice
, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp, liquid reserved
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
WE HAVE NOT CHECKED THE MENTIONED SEASONINGS FOR MSG, BUT WE RECOMMEND USING SEASONINGS WITHOUR MSG. WE NEVER RECOMMEND USING MARGARINE.
BAKED BAY SCALLOPS
INGREDIENTS
1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS
Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)
Makes 4 Servings.
Apple-Spiced Pork Roast
(for crock pot)
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Tart apples (Granny Smith or Pippin, for instance), cored and cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple syrup)
2 tablespoons quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in a crock pot. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
Cover and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register 165 degrees). When cooked throughout, remove roast to serving platter.
Turn crock pot to high. Add maple butter to a microwave-safe custard cup and microwave on high for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.
ORANGE CREAMSICLE PIE
1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup butter; melted
1 quart Vanilla ice cream; softened
6 ounces Orange juice concentrate - thawed
Cool Whip
Orange slices
In small bowl, combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.
Freeze until firm, about 4 hours. If you like, before serving, garnish with Cool Whip and orange slices.
Amaretto Apples
2 med. Golden Delicious apple
1 ½ tbsp. Unsalted butter
2 tbsp. Sugar
2 tbsp, Raisin
2 tbsp. Amaretto liqueur
2 tbsp. Sliced toasted almonds
-whipped cream
Peel apples, core, cut into 1/2-inch dice and set aside. Melt butter in
medium skillet over medium-high heat. Add apples, sprinkle with sugar and
sauté until tender, about 6 minutes. Stir in raisins. Add liqueur and
cook until liquid reduces to glaze, about 1 minute. Divide between 2
dessert dishes. Garnish with almonds and whipped cream. Serve immediately.
Ambrosia:
1 pkg miniature marshmallows
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 cup flaked coconut
1 container CoolWhip
Mix the above together and stir in enough Cool Whip to make it moist but not too runny.