Clam Chowda Pie

01/06/2008 by wesleytyler

“51 ounces Sea Watch chopped sea clams (drain and reserve juice)
Enough Pastry dough (frozen)
2 cups Potatoes (diced)
1 cup Carrots (diced)
2 cups Celery (diced)
1 cup Onions (diced)
2 cups Clam juice
1 ounce Cream Sherry
3 sprigs Thyme (fresh leaves only)
2 tablespoons Butter
2 tablespoons Flour (all purpose)
4 ounces Heavy Cream
Salt and pepper to taste

DIRECTIONS
Place clam juice, veggies, thyme, sherry and a pinch of salt and pepper into a small soup pot. Cook until potatoes are soft. Reduce heat and add cream and butter. Sift one Tbsp of flour over the mixture and stir in completely, if necessary, sift the second tablespoon over mixture to reach a thick consistency (stand up). Add clams and let simmer until clams are heated through and filling is stiff. For individual servings cut pastry dough to fit ramekins and pre-bake dough according to instructions. Fill ramekins with the filling and place pre-bake dough on top. Place in a 350 degree oven for 5 minutes and let heat together.”

Kung Pao Chicken Lollipops

01/06/2008 by wesleytyler

Kung Pao Chicken Lollipops: “Kung Pao Chicken Lollipops
From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies.
1 lb. chicken drummettes, Frenched
Marinade:
1 Tbsp. soy sauce
1 tsp. Chinese rice wine or dry sherry
2 tsp. cold water
2 tsp. cornstarch
Sauce:
2 Tbsp. dark soy sauce
1⁄2 cup light soy sauce
2 Tbsp. black or red rice vinegar, or red wine vinegar
2 Tbsp. chicken broth or water
1⁄2 tsp. granulated sugar
1⁄2 cup oyster sauce
few drops of sesame oil, as needed
1 tsp. cornstarch + 1 tsp. water for dredging, cornstarch
1⁄2 cup Hunan Chili Sauce, or as desired
1⁄2 cup skinless, unsalted peanuts, ground
for deep-frying, oil
Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and mix into chicken. Marinate chicken for 30 minutes.
In a saucepan, mix all ingredients for the sauce, except cornstarch, and bring to a boil. Combine the cornstarch and water and drizzle into the hot sauce. Simmer until slightly thick and turn off heat.
Heat the oil for deep-frying to between 360°F and 375°F. remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deepfry for about 5 minutes or until chicken is golden brown and cooked through. remove chicken from oil and drain either on a towel, or in the basket.
Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and chopped scallions.”

TOFFEE CRUNCH CARAMEL CHEESECAKE

02/01/2005 by wesleytyler

TOFFEE CRUNCH CARAMEL CHEESECAKE

“Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite cheesecake.

One of the best we tested is from Zoom in Park City, Utah. Here’s their delicious version. The Editors

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Makes 10 to 12 servings.
Bon Appétit
January 2005
Zoom, Park City, UT

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:36:46 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Absinthe Suissess

02/01/2005 by wesleytyler

Absinthe Suissess 1/2 cup Herbsaint, Pernod or Ricard liqueur 1 large egg white 1/2 cup half and half 1/2 cup simple syrup (recipe below) 1 cup crushed ice

Simple Syrup 1/2 cup granulated sugar 1 cup hot water Combine sugar and water. Mix until sugar melts.

Blend all the ingredients in an electric blender on high for 30 seconds. Serve in an old fashioned glass.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:28:49 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Caramel Candy

02/01/2005 by wesleytyler

Caramel Candy 1 pound brown sugar few grains salt 1 tablespoon light corn syrup 1 tablespoon butter 3/4 cup evaporated milk 1 teaspoon vanilla extract 2/3 cup chopped nuts, if desired

Mix sugar, salt, syrup, butter and milk thoroughly. Cook over medium heat to soft ball stage 237Â° F, stirring constantly. Cool. Stir in vanilla and nuts. Beat until crystalline. Turn into buttered pan. Mark in squares.

Yield: 1 1/8 pound

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:26:15 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Seafood Quiche

02/01/2005 by wesleytyler

SEAFOOD QUICHE

1 pie crust 3/4 cup coarsely chopped imitation crab meat (or better yet the real thing if you have it) 3/4 (3oz.) shredded swiss cheese, divided 1/4 cup sliced green onions with tops 1 Tbs. flour 3/4 cup milk 1/2 pkg. (4 oz.) cream cheese, cubed 3 eggs, lightly beaten 1/4 tsp. salt Preheat oven to 400* Press crust into tart pan. Prick bottom. Bake 10 minutes. Remove from oven,. Reduce oven to 350* Toss crab meat, 1/2 cup swiss cheese and green onions with flour; spread over bottom of crust. Place milk and cream cheese in microwave safe bowl. Microwave 1 1/2 min. whisking ofter each 30 seconds until smooth. Whisk eggs into cheese mixture and salt until well blended. Pour egg mixture evenly over crab meat in crust. Bake 350* for 25 minutes until knife comes out clean. Sprinkle with remaining swiss cheese. Let stand 5 minutes. Serves 6

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:24:38 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

kahlua white chocolate valentine cake

02/01/2005 by wesleytyler

Kahlua White Chocolate Valentine Cake Ingredients Ganache 1 3/4 cups whipping cream 3 1/2 ounces chopped white chocolate 1/4 teaspoon vanilla Cake 2 ounces white chocolate 1/2 cup whipping cream 1 1/3 cups cake flour; sifted 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup unsalted butter; room temperature 1 cup sugar 1 egg 1 egg; separated 6 tablespoons milk; room temperature Kahlua Syrup 3 tablespoons water 1 teaspoon instant coffee powder 1 teaspoon sugar 1/4 cup Kahlua Method Prepare ganache before mixing and baking cake to allow it to chill. Ganache: In large bowl of electric mixer, combine cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4 to 5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff. Cake: In small bowl set over simmering water, melt chocolate and cream together. Stir until smooth. Set aside to cool completely. In large bowl of electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition. In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper. Bake on center shelf of oven at 350°F about 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with white ganache. Kahlua Syrup: In small saucepan, combine water, coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add Kahlua and stir to blend. Cool.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:16:31 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Best Pumpkin Cookies

02/01/2005 by wesleytyler

Best Pumpkin Cookies Yield:3-4 dozen 2 c. Butter, softened (4 sticks) 2 c. Sugar 2 Eggs 2 c. Mashed cooked pumpkin (or - canned) 2 ts. Vanilla 5 c. All - purpose flour 2 ts. Baking powder 1 ts. Baking soda 4 ts. Ground cinnamon 2ts. Ground cloves 2 ts. Ground nutmeg 1 ts. Salt 2 c. Raisins 2 c. Pecans (Chopped) 2 c. Chopped walnuts Preheat oven to 375° F. Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In a separate bowl, combine ,the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375° F oven for 10 to 15 minutes.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:13:17 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Crunch Bars

02/01/2005 by wesleytyler

Crunch Bars ¾ cup butter, melted 1 cup graham cracker crumbs, finely crushed. 1 pkg. chocolate chips (8 ounces) 1 pkg. butterscotch chips (8 ounces) 1 pkg. flaked coconut 1 can sweetened condensed milk Layer ingredients in order listed in a 9x12 baking pan. Bake 25 minutes at 350° or until batter bubbles and begins to turn carmel color. Cool; cut into small squares and serve.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:13:45 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Aussie Chicken

02/01/2005 by wesleytyler

Aussie Chicken 4 boneless skinless chicken breast halves, pref pounded to 1/2in thickness 2t seasoning salt 6 slices of bacon, cut in half 1/2c prepared mustard 1/2c honey 1/4c light corn syrup 1/4c mayonnaise 1T dried onion flakes 1T vegetable oil 1c sliced fresh mushrooms (lg can of mushrooms can be sub) 2c shredded Monterey jack cheese 2T chopped fresh parsley

Rub the chicken breasts with seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 F or 175 C. Place bacon in a large deep skillet over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3-5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 in baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven to for 15 minutes or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:12:03 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Old Fashioned Bread Pudding

02/01/2005 by wesleytyler

More often than not, I found this on the web This is my personal recipe. I have meade this since the 60's.I originally got it from a magazine called Betty Crocker Sphere. I hope someone enjoys it as much as I do. Lois ``````````````````````````````````````````````` Old Fashioned Bread Pudding 8 slices day old bread 3 beaten eggs 3/4 c. sugar 2 t. vanilla 1 t. cinnamon 1/4 t. nutmeg 1/8 t. salt 4 c. milk Optional : 3/4 c. raisins soaked in boiling water and drained. Tear bread in 1/2 inch pieces. Put in un-greased 3 qt. casserole dish Mix eggs, sugar and spices Add milk and beat. Add raisins to bread if using. Pour on milk mixture and bake at 325º 1 hour until knife comes out clean.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 11:09:07 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Skillet Cornbread

02/01/2005 by wesleytyler

More often than not,
I found this on the web

Skillet Cornbread

1 cup yellow cornmeal 1 cup all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup milk 3 tablespoons vegetable oil In a mixing bowl, mix together, cornmeal, flour, sugar, baking powder and salt. In another bowl beat together eggs, milk and oil. All liquid ingredients to dry ingredients and stir until batter is just smooth. Skillet preparation! -------------------- Melt solid shortening in a 9-inch cast-iron skillet in a 400-degree oven until very hot. Pour batter into hot skillet. Bake at 400 degrees for 25-35 minutes or until a toothpick inserted in center come out clean. Yield: 6 servings.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 10:47:55 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Country Fried Steak

02/01/2005 by wesleytyler

Country Fried Steak

Meat preparation ----------------- 2 pounds top round steak 3/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper Dipping ------- 3 large eggs 2 tablespoons milk or heavy cream Coating ------- 2 cups seasoned breadcrumbs In a small bowl, mix flour, salt and pepper. With a meat tenderizer, pound mixture into meat on both sides. Cut into serving pieces. Set up three shallow pans for dipping and coating. (1) Place leftover flour mixture in first pan. (2) Place egg/liquid mixture in second pan. (3) Place breadcrumbs in third pan. Proceed with preparation of meat! Heat oil in a heavy skillet over medium-high heat. Add meat to hot oil and brown quickly on both sides. Cover and reduce heat to medium and cook for 15 to 20 minutes, turning occasionally. County-fried steak should be well done, but not dry. Remove steaks from pan and drain onto paper towels. Keep warm! Gravy ----- 2 cups milk 4 tablespoons meat drippings 4 tablespoons all-purpose flour Salt and fresh ground pepper to taste Using a wire whisk, stir flour into meat drippings to make a roux, smooth paste. Add milk and heat to boiling, whisking constantly. Reduce heat to medium and whisk until thickened. Serve over meat! Yield: 2 cups.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0505-0, 01/31/2005
Tested on: 1/31/2005 10:47:25 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Chicken Satay with Peanut Butter Dipping Sauce

01/19/2005 by wesleytyler

Chicken Satay with Peanut Butter Dipping Sauce

For the Chicken Marinade: a.. 2 tablespoons creamy peanut butter b.. ½ cup Italian salad dressing c.. 1 pound skinless, boneless chicken breast, cut into ½ x 4-inch strips d.. 10 -12 wooden skewers (soak in warm water for 30 minutes prior to use) For the Dipping Sauce: a.. ½ cup creamy peanut butter b.. 6 tablespoons water c.. ½ cup parsley or cilantro leaves, chopped d.. 3 tablespoons fresh lime juice e.. 2 tablespoons reduced-sodium soy sauce f.. 1 tablespoon honey g.. 1 teaspoon sesame oil h.. Pinch cayenne powder Directions: In a medium-sized bowl, whisk together the peanut butter and salad dressing until smooth. Place chicken strips in mixture. Marinate in covered bowl 3 hours or overnight in refrigerator. Heat broiler on high. Remove chicken from refrigerator. Thread 2 chicken strips onto a skewer. Arrange skewers on a metal grill rack positioned over a foil-lined baking pan. Broil skewers 6 minutes; turn skewers over. Broil another 4-6 minutes or until juices run clear and chicken is thoroughly cooked.* Serve chicken skewers with dipping sauce, if desired. To prepare the dipping sauce, place all ingredients in a blender; blend on medium-high until smooth.

*To grill, place skewered chicken on a hot grill for 8 minutes, or until juices run clear. ----------

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0503-0, 01/18/2005
Tested on: 1/19/2005 1:57:42 AM
avast! – copyright (c) 2000-2004 ALWIL Software.

Oyster Washes

01/19/2005 by wesleytyler

Oyster Washes

Source: http://www.hogislandoyster.com/ Our 3 most popular raw bar recipes, each makes enough sauce for 3 dozen shucked oysters! Hog Wash Our favorite! ¼ cup seasoned rice vinegar ¼ cup natural rice vinegar 1 large shallot, peeled & diced fine 1 large Jalapeno pepper, seeded & diced fine ½ bunch cilantro, chopped fine juice of 1 lime Balsamic Mignonette Another good one! ½ cup quality Balsamic vinegar 1 large shallot, peeled & diced fine 1 splash of sherry cracked black pepper, to taste Classic French Mignonette It's classic, it's French. Hey!

¼ cup quality red wine vinegar ¼ cup Champagne vinegar 1 larger shallot, peeled & diced fine cracked black pepper, to taste

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0503-0, 01/18/2005
Tested on: 1/19/2005 1:55:04 AM
avast! – copyright (c) 2000-2004 ALWIL Software.

Fatback and White Gravy

01/19/2005 by wesleytyler

Fatback and White Gravy

Makes 4 to 6 servings 1/2 to 1 lb. fatback 2 tbsp. flour 1 1/4 cups milk Salt and pepper

Slice the fat-back into 1/4" thick slices. In an iron skillet cook the fatback over med. heat, turning to cook both sides. Cook the fatback until golden brown and crisp. Remove the meat from the skillet. Reserve 2 tbsp. of the drippings in the skillet. Add the flour to the drippings, stirring with a whisk of fork until smooth. Add the milk and cook, stirring until desired thickness. Add the salt and pepper to taste. Pour over the fatback and enjoy.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0503-0, 01/18/2005
Tested on: 1/19/2005 1:54:36 AM
avast! – copyright (c) 2000-2004 ALWIL Software.

Asian Chicken and Shrimp Soup

01/19/2005 by wesleytyler

Asian Chicken and Shrimp Soup Ingredients 2 small chicken breast halves (12 ounces total) 2 cups water 4 cups chicken broth 1 tablespoon soy sauce 8 ounces small shrimp, peeled and deveined 8 ounces fresh bean sprouts 1 cup broccoli florets 1/2 of a 15-ounce jar straw mushrooms or one 8-ounce can mushrooms, drained 1/2 cup chopped red and/or green sweet pepper 4 green onions, diagonally sliced in 1-inch pieces Freshly ground pepper

Directions 1. In a 4-quart Dutch oven combine chicken and water; bring to boiling. Reduce heat and simmer, covered, 20 to 25 minutes or until no longer pink. Remove chicken; cool slightly and chop chicken, discarding skin, and bones. Strain the cooking liquid. Wipe out Dutch oven and add strained liquid. Add chicken broth. 2. Bring to boiling; add soy sauce, chopped cooked chicken, shrimp, bean sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to boiling; cook, uncovered, 5 minutes. Season to taste with pepper. Makes 6 to 8 main-dish servings.

----------

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0503-0, 01/18/2005
Tested on: 1/19/2005 1:53:01 AM
avast! – copyright (c) 2000-2004 ALWIL Software.

Genies Coconut Cake – The Very Best

01/18/2005 by wesleytyler

More often than not,
I found this on the web

From: gwentaylor_1957 [mailto:gwentaylor_1957@yahoo.com]

This was given to me by a friend and is the best coconut cake I have ever tasted . The big plus is that it is so easy. Try it, you will not be sorry. <b> 1 box Duncan Hines yellow cake mix 1 (15 ounce) can cream of coconut 1 (14 ounce) can Eagle Brand condensed milk 1 ( 7 ounce) can Angel Flake coconut 1 (8ounce) bowl Cool Whip

Follow directions on the package to make cake and bake in a 13x9 inch pan. Poke holes in cake as soon as it comes from the oven.. Mix condensed milk, cream of coconut, and 1/2 can of coconut. Pour over hot cake. Cool completely. Spread Cool Whip over the cold cake and sprinkle with remaining coconut.</b>

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0503-0, 01/18/2005
Tested on: 1/18/2005 4:02:06 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Can’t Believe It’s Pumpkin Pie

01/14/2005 by wesleytyler

More often than not,
I found this on the web

Can't Believe It's Pumpkin Pie (Makes its own crust!) Â¾ cup sugar Â½ cup Bisquick baking mix 2 Tbsp. margarine or butter 1 can (13 oz.) evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 Â½ tsp. pumpkin pie spice 2 tsp. vanilla Preheat oven to 350Â°. Generously grease a 9 or 10 inch pie plate. Combine and beat all ingredients until smooth -- 1 minute in a blender on high or 2 to 3 minutes with hand mixer on high. Pour into pie plate. Bake until knife inserted in center comes out clean, about 50 to 55 minutes. Cool at least one hour. Top with whipped cream, if desired.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0502-2, 01/11/2005
Tested on: 1/12/2005 6:25:48 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Crawfish Cornbread

01/14/2005 by wesleytyler

This was listed by Forbes Magazine editors as one of the best recipes of 2004

Crawfish Cornbread 2 eggs 10 oz. cornmeal 11 oz. flour 1 oz. baking powder 1 teaspoon of Creole seasoning (recipe below) 18 oz. milk 6 oz. melted butter 1 oz. corn syrup 1 lb. Crawfish tail meat Method for Cornbread: Mix the eggs, cornmeal, baking powder, Creole seasoning, milk, butter, corn syrup and crawfish tails in a large bowl. Pour into a baking dish or iron skillet and bake at 375Ë for about 40 minutes. Place a Â½ a stick of butter on top, allow to melt for the golden color. Ingredients for Creole Seasoning Mix: 1 lb. salt 4 oz. dry, minced or chopped garlic 4 oz. ground black pepper 2 oz. cayenne pepper 3 oz. dry, minced or chopped onion 5 oz. paprika 1 Â½ oz. thyme 4 oz. oregano

Mix all ingredients and store in an air-tight container. ----------

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0502-2, 01/11/2005
Tested on: 1/12/2005 6:22:58 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Sour Cream Blueberry Muffins

01/13/2005 by wesleytyler

Sour Cream Blueberry Muffins 2 eggs 1 cups (250 ml) sugar 1/2 cup (125 ml) vegetable oil 1 tsp vanilla extract 2 cups (500 ml) all-purpose flour 1 tsp (5 ml) baking powder 1/2 tsp (2 ml) baking soda 1/2 tsp (2 ml) salt 1 cup (125 ml) sour cream 1 cup (250 ml) fresh blueberries

Beat the eggs, sugar, oil, and vanilla until well combined. Mix the dry ingredients together and add them to the egg mixture in two or three portions, alternating with the sour cream. Fold in the blueberries and spoon the batter into greased and floured muffin tins. Bake in a preheated 400F (200C) oven for 20 minutes. Makes 12 muffins.

avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0502-0, 01/10/2005
Tested on: 1/10/2005 9:28:50 PM
avast! – copyright (c) 2000-2004 ALWIL Software.