Adam's Crawfish Etouffee

Ingredients:

2 sticks butter

3/4 cup diced onion

1/2 cup diced celery

1/3 cup diced bell pepper

1/3 cup diced onion bottoms

1/4 cup chopped parsley

3 Tablespoons chicken bouillon

1 Tablespoon paprika

1 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 quart water

1/8 cup flour

1/8 cup butter

3 pounds crawfish tails

2 Tablespoons parsley

2 Tablespoons green onion

Directions:

In an 8 quart sauce pot over medium heat, melt butter and add onion, bell pepper, celery, onion bottoms and parsley. Cook until tender. Add chicken bouillon, paprika, cayenne pepper, garlic powder and black pepper. Cook and stir two more minutes. Add water and bring to a boil for 10 minutes and thicken with roux made from flour and butter. Add crawfish tails. Just before serving add parsley and green onion tops. Serve over rice.

Cream Cheese Mints

Ingredients:

1 (8 ounce) package cream cheese, room temperature

2 pounds powdered sugar

8 drops flavoring (spearmint, peppermint, lemon or

butter rum)

8 drops food color

Directions:

Knead sugar and cream cheese to form ball. Divide dough into fourths. Work with 1/4 at a time. Wrap remaining dough in foil to prevent drying. Add 2 drops flavoring and 2 drops coloring to the portion you are working with. Press into molds or use a super shooter. Let mints set while mixing and molding remaining fourths. Store in a tightly covered tin, separating the layers with waxed paper. These will keep indefinitely.

Note: Easy and wonderful.

Yields: 200 mints

Baked French Toast

Ingredients:

1 loaf firm bread, cubed

8 ounces cream cheese, cubed

10 eggs

1-1/2 cups half-and-half

1/2 cup (1 stick) butter, melted

1/4 cup maple syrup

Directions:

Arrange half the bread cubes in a 9x13-inch baking pan sprayed with nonstick cooking spray. Layer with the cream cheese and remaining bread cubes.

Whisk the eggs, half-and-half, butter and maple syrup in a bowl until blended. Pour the egg mixture over the prepared layers, pressing the bread cubes to ensure even coverage. Chill, covered with plastic wrap, for 8 to 10 hours. Bake at 350 degrees for 40 to 50 minutes or until set. Serve with jam, confectioners' sugar and/or syrup.

Serves: 6

Greek Marinated Kabobs

Ingredients:

1/2 cup olive oil

1/4 cup lemon juice

1/4 cup minced fresh parsley

1 small onion, chopped

1 clove garlic, minced

1 teaspoon salt

1 teaspoon thyme

1 teaspoon marjoram

1/2 teaspoon pepper

1/4 teaspoon celery seeds

8 ounces lamb, cut into 1-inch pieces

Whole mushrooms

Onions, cut into wedges

Green bell peppers, cut into wedges

Carrots, cut into chunks

Directions:

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat.

Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reserving the marinade.

Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers.

Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

Note: This recipe is also excellent with chicken or beef.

Serves: 3 - 4

LIGHTER CHICKEN ENCHILADAS

Ingredients:

1 pound boneless skinless chicken breast, poached

2 14 oz. cans cream of mushroom soup

1 onion, chopped

1 green chili, diced

1 12 oz. can evaporated skim milk

8 ounces lowfat cheddar cheese

1 package corn tortilla

1 cup lowfat monterey jack cheese

Directions:

Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with cooking spray. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.

Yield: 8 servings

Pesto Parmesan Spread Recipe

Ingredients:

2 tablespoons chopped fresh parsley

1/2 cup chopped fresh basil

2 tablespoons chopped red or green onion

1 clove garlic, chopped

1 ounce Parmesan cheese, freshly grated (1/4 cup)

8 ounces cream cheese, softened

4 tablespoons unsalted butter, at room temperature

1 loaf French bread, cut into 1/4-inch slices

shredded Parmesan cheese

paprika or cayenne pepper

Directions:

Blend parsley, basil, onion, garlic, and grated Parmesan in a food processor. Add cream cheese and butter, blending thoroughly. Transfer mixture to a bowl. Cover and refrigerate.

Just before serving, spread cheese mixture on French bread slices. Sprinkle with shredded Parmesan. Broil 1 to 3 minutes, or until edges begin to brown. Sprinkle with paprika or cayenne. Serve immediately.

Yields: 1-1/2 cups

Grilled Bourbon Chicken

Ingredients:

4 chicken breast halves

1/3 cup bourbon

1/3 cup Dijon mustard

1/3 cup packed brown sugar

1/3 cup soy sauce

1/3 cup chopped scallions

1 Tablespoon Worcestershire sauce

1/2 teaspoon pepper

Directions:

Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the bourbon, Dijon mustard, brown sugar, soy sauce, scallions, Worcestershire sauce and pepper in a bowl and mix well. Spoon over the chicken, turning to coat. Marinate, covered, in the refrigerator for 24 hours, turning frequently. Drain, discarding the marinade. Grill the chicken over hot coals for 25 minutes or until cooked through, turning occasionally.

Servings: 4

Lemon Clam Spaghetti Recipe

Ingredients:

1/2 cup butter (1 cube), divided

3 tablespoons olive oil

1/3 cup onion, coarsely chopped

2 garlic cloves, minced

2 (7-1/2 ounce) cans chopped clams

3 tablespoons freshly-squeezed lemon juice

1 tablespoon fresh parsley, chopped

2 teaspoons grated lemon peel

1/4 teaspoon freshly-ground black pepper

1 bay leaf

1 tablespoon cornstarch dissolved in 1/4 cup cold water

1 pound spaghetti

1 cup freshly-grated Parmesan cheese

Lemon wedges

Directions:

In a saute pan over medium heat, melt 1 tablespoon butter. Add olive oil. Add onion and garlic and saute until onion is tender. Drain clams and reserve juice.

Add clam juice, lemon peel, pepper, bay leaf, and cornstarch mixture to saute pan. Raise heat and bring to a boil for 1 to 2 minutes.

Add drained clams and remaining butter. Stir until butter is melted and clams are heated through. Lower heat. Add lemon juice and parsley and stir.

Prepare pasta according to package directions. Pour clam sauce over noodles. Sprinkle with Parmesan cheese, toss well and serve with lemon wedges.

Serves: 6

Pecan-Crusted Okra

Ingredients:

1/2 cup flour

1/2 cup cornmeal

1/2 cup finely chopped toasted pecans

1 teaspoon salt

1/4 teaspoon red pepper

1 pound fresh okra, cut into 1/4-inch slices

Peanut oil for frying

Directions:

Combine the flour, cornmeal, pecans, salt and red pepper in a shallow dish and mix well. Add the okra to the flour mixture and toss lightly to coat.

Add enough peanut oil to a skillet to measure 2 inches and heat to 375 degrees. Fry the okra in batches in the hot oil for 4 minutes or until golden brown; drain. Serve immediately.

Note: The pecans add extra crunch to this Louisiana Specialty.

Serves: 4