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TEVHOTTIE2004@YAHOO.net
United States
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves (optional)
1 teaspoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoon finely chopped parsley
3 tablespoon chopped green onions
PREPARATIONS:
In a large saute pan over medium-high heat,
melt the butter. Add the onions, celery, and
bell peppers and saute until the vegetables
are wilted, about 10 to 12 minutes. Add the
crawfish, garlic, and bay leaves (optional)
and reduce the heat to medium. Cook the
crawfish for 10 to 12 minutes, stirring occasionally.
Dissolve the flour in the water. Add
to the crawfish mixture. Season with salt and
cayenne. Stir until the mixture thickens, about
4 minutes. Stir in the parsley and green onions
and continue cooking for 2 minutes. Serve over
steamed rice.
SERVES:4
*ROASTED CHICKEN PRIMAVERA SUPPER*
2 packages Tyson Ready to Eat Roasted
Chicken Breast Halves
2 tablespoon olive oil
3 cloves garlic, minced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red pepper, thinly sliced
Salt and Pepper
1/2 cup chicken broth
1/2 lb. tri-color rotini pasta, cooked
per package directions
1/2 cup grated Parmesan cheese
PREPARATIONS:
Preheat oven to 350 F. Heat chicken
breasts according to package instructions.
Meanwhile, heat the oil in a nonstick skillet
over medium-high heat; add the garlic,onion,
and bell peppers. Saute until crisp-tender, about
7 minutes. Season with salt and pepper and
add the chicken broth. Simmer for 5 minutes or
until the liquid has reduced by half. Add the
cooked rotini and heat through, about 3
minutes. Toss with Parmesan cheese and
serve along side roasted chicken.
SERVES:4
LONDA'S BURGER
1 pound ground beef
1/4 cup dry bread crumbs
2 tablespoons finely chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
PREPARATIONS:
Mix all ingredients. Shape mixture into 4 patties,
each about 1-inch thick. Cook hamburgers over
medium heat in large skillet turning frequently, until
desired doneness, about 10 minutes for medium.
SERVES:4
TO BROIL:
Set oven control to broil or 550 degrees.
Broil with tops about 3 inches from heat
until desired doneness(5 to 7 minutes on
each side for medium.)
CHEESEBURGERS:
About 1 minute before patties are done, top
each with cheese slice (American, Swiss,
provolone or mozzarella); continue cook
until cheese is melted.
GARDEN HAMBURGERS:
Top each patty with lettuce, onion slice,
tomato slice, dill pickle slices and your
type of dressing.
GINGER-GARLIC DRUMETTS
(By my Aunt Carrie)
1/3 cup soy sauce
1/3 cup reduced-sodium chicken broth
1/4 minced fresh ginger
4 small cloves garlic, minced
1½ tablespoons sesame seed, toasted (see note)
1½ table dark sesame oil
3/4 teaspoon balsamic or white vinegar
2 pounds chicken drumettes
(chicken wings cut to resemble miniture drumsticks)
PREPARATIONS:
Combine all ingredients except drumettes
in an 11x7-inch baking dish. Add drumettes,
turning to coat; cover and refrigerate 2 hours,
turning occasionally. Remove from marinade.
Place drumettes on a lightly greased rack;
place rack in broiler pan. Broil 5 to 6 inches
form heat (with electric oven, door partially opened)
7 minues on each side or until done,turning once.
Makes 6 to 8 servings.
NOTE:
To toast sesame seeds, place in a small
skillet over medium heat for a few minutes,
shaking skillet often to avoid burning.
Per serving:
Calories 238; Fat 11g; Cholesterol 91mg
Sodium 684mg; %calories from fat 42%
