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Millionaire's
Pie 12
oz. cool whip
20 oz. crushed pineapple, drained
2 cups crushed pecans
1 can condensed milk
1/4 cups suger
juice of 1 lemon
(I usually double pineapple and pecans)
Mix
all ingredients together and refridgerate
for 1 hour.
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| Christmas
Gumbo 5 - 6 oz. cans crab leg meat
1 large white onion, chopped
2 medium bell peppers, chopped
10 cloves garlic
10 shakes basil
10 shakes parsley
10 shakes Tony Chachere's
10 shakes black pepper
4 beef bouillon cubes
4 heaping tbsp. Savoie's roux
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Boil
2 cups water - Puree' in blender with roux. Add chopped
veggies and cook over low heat for 1/2 hour. Add all
seasonings, 2 beef bouillon cubes and 1 to 2 cups water.
Raise het to dissolve bouillon and stir. Lowe heat and
add crabmeat, simmer for 15 minutes with lid on. On the
side, dissolve 2 beef bouillon cubes in 1-1/2 cups
boiling water. Taste gumbo... add more seasoning and beef
bouillon broth to desired taste. Serve over rice with
baked or candied sweet potatoes.
Serves approximately 8-10
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| Candied
Sweet Potatoes 3
cans 29 oz.cut sweet potatoes, drained
8 oz. pecan halves
3 cups brown sugar
3 cups melted butter
5 oz. mini marshmallows
Put
sweet potatoes in 9x13 pan. Layer with
3/4 marshmallows and all pecans. Stir
brown suger into butter until dissolved.
Pour over sweet potatoes making sure
marshmallows and pecans are covered. Bake
at 350 degrees for 30 minutes. Sprinkle
remaining marshmallows over sweet
potatoes and bake 5 more minutes or until
marshmallows are browned.
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