Hi, How are you doing today? Here are a few of my 
favorite recipes.Please enjoy them and come back to 
visit again.


Texas Two-Step Chicken Picante 
prep time 5 min 
cook time 20 min 
1 1/2 cups Pace Picante Sauce 
   3 tbsp. packed light brown sugar 
   1 tbsp. Dijon-style mustard 
   4 Tyson Holly Farms boneless, skinless 
     chicken breasts 
   3 cups hot cooked rice 
1. Mix picante sauce, sugar, and mustard. 
   Place chicken in 2-qt. shallow baking 
   dish. Pour picante sauce mixture over chicken. 
2. Bake at 400'F. 20 min.or until done. 
   Serve with rice.  
                      Serves 4 

1 cup uncokked rice             1/2 teaspoon salt 
2 cups water                    1/4 oregano leaves 
1 tbsp. butter or margarine      1 tbsp. lemon juice 
1 1/2 teaspoon parsley flakes 
Place rice, water, butter and herbs in saucepan. 
bring to a boil. Simmer 20-25 mins. Stir in lemon 
juice. Serve.      


19 oz. can Fritos brand Original Bean Dip 
19 oz. can Frito-Lays brand Jalepeno& cheddar Flavor 
       Cheese Dip. 
       TOSTITOS brand Crispy Round Totilla Chips 
       Black olives, sliced 
Spread Fritos brand original Bean Dip on TOSTITOS 
brand Cripy Round Tortilla Chips. Arrange in a 
shallow pan. Spoon Frito Lays bran Jalepeno & 
Cheddar Flavor Cheese Dip on each chip. Garnish with 
black olives. Bake at 400 degrees until cheese melts. 
            Serve hot.
                     Serves 6. 

(1) 19 oz. can Frito brand Original Bean Dip 
     3 avacdos, minced 
(2)  Sprinkle with lemon juice and garlic salt 
(3) Mix: 3 tbsp. sour cream 
         3 tbsp. mayonnaise 
         1 pkg. taco seasoning mix 
(4)  Chopped tomatoes (as much as you want 
(5)  Chopped green onion 
(6)  Sliced black olives 
(7)  19 0z can Frito Lays brand Jalepeno & 
     Cheddar Flavor Cheese Dip 
Served hot or cold with TOSTITOS brand Crispy Round 
Tortilla Chips or FRITOS brand Dip Size Corn Chips. 
                Serves 6. 

1 (2-Liter) Bottle Sprite or 7-Up 
5  strawberry tea bags 
Pour out 1 cup of soda fron the bottle and drink or 
reserve for other use. Slowly add the tea bags 1 at a 
time to the bottle. Replace the cap and refrigerate 
for at least 30 mins. Remove and discard tea bags. 
Makes 8 servings. 


1.  Place 1 tortilla (8-in.) on microwavable plate. 
    Arrange 2 Kraft Singles Process Cheese Food, cut 
    in half. Cover 
2.  Microwave on high 25 to 40 seconds or until 
    Singels melt. Fold in half again 
                    Makes 1 serving               
You may add meat or vegetables to you quesadillas. 



1 1/2 pounds watermelon chunks, seeded 
  1/2 gallon cold water 
1 1/2 cups sugar 
      Juice of 2 limes 
      Juice of 2 lemons 

Combine all ingredients in a blender; blend on low 
until just incorporated, then strain through a fine 
mesh strainer. Serve over ice. Makes 8 servings. 

sm. cup cream cheese 
4 quater of cup of squeeze lemon 
   mix together 
add 2 c. fine chopped green onion mix with cream 
cheese and lemon 
add 1 cup mayo 
tsp. worcestershire sauce 
tsp. red pepper 
tsp. salt 
1 lb. shrimp 
combine and serve cold if desire. 


Combine 1 oz packet Hidden Valley Original Ranch 
Dressing. Mix 2 tbsp. Olive Oil and 1 tbs. red wine 
vinegar in a plastic bag. 
Add 2 lbs. skinless  chicken breast and or thighs. 
Shake until coated. Marinate 1 hour. 

Grill chicken on outer edge of coals 35-40 min. 
Coverd. Turn every 10 min. until done. 
               Serves 4. 


1 12 oz. can spam Lite luncheon meat, cubed 
1 cup chopped onion 
2/3 chopped green bell pepper 
1/2 chopped erel 
2 cloves garlic, minced 
1 14 1/2-oz. can tomatoes, cut up 
1 10 3/4-oz. can lower sodium chiken broth 
1/2 teaspoon dried leaf thyme 
6 to 8 drops hot pepper sauce 
1 bay leaf 
1 cup long grain rice 
2 tablesppon chopped parsley 
Coat a large non-skillet or 3-qt saucepan with 
cooking spray; lightly brown lunceon meat and cook 
onion,green pepper,cerely and garlic until vegetables 

are tender. Add tomatoers, chicken broth, thyme,hot 
pepper sauce, and bay leaf.Bring to a boil,stir in 
rice. Cover. Reduce heat and simmer 20 min or until 
rice is tender. Discard bey leaf. Sprinkle eith 
            Makes 6 servings. 

Chicken Sierra

4 boneless chicken breast halves
2 Tbsp. all-purpose flour
1/2 tsp. each garlic powder
          & black pepper
1 Tbsp. vegetable oil
2 bell peppers, cut in strips
1/2 cup chopped green onions & tops
3/4 cup red wine
3 Tbsp. Kikkoman Soy Sauce
2 bags Success Rice
8-oz pkg. frozen artichoke hearts
  thawed and drained
1 small tomato, chopped

Coat chicken with mixture of flour, garlic powder and 
black peppers; brown broth sides in hot oil in large 
skillet. Remove chicken: wipe skillet clean. Cover: 
simmer 10 minutes. meanwhile, prepare rice according 
to package directions. Turn chicken over:add 
artichoke hearts. Cover large platter, palce chicken 
and artichokes over hot rice. Sprinkle with chopped 
tomato; serve with pan juices.
                                 Makes 4 servings.


Skinny Mashed Potatoes

5 large potatoes,cut into 1-inch pieces
            (about 7 1/2 cups)
2 cans (14 1/2 ounces each) Swanson Chicken Broth
         Generous dash pepper


In medium saucepan place potatoes and broth. Over 
high heat, heat to boil. Cover and cook over medium 
heat 10 minutes or until potatoes are tender. Drain, 
reserving broth. Mash potatoes with 1 1/4 cups broth 
and pepper. If needed, add additionall broth until 
potatoes are desired consistency. 
                                Serves about 6.


Spicy Shrimp Salad

1 lb. medium shrimp, cooked, peeled & deveined
1 1/2 cup cherry tomatoes cut in half
2 stalks celery, sliced (about 1 cup)
1 small onion, thinly sliced (abou 1/4 cup)
1 avacado, peeled, seeded and sliced
3/4 cup exttra mild picante sauce
         lettuce leaves


Toss shrimp, tomatoes, celery, onion, avacado and 
picante sauce until evenly coated. Refrigerate at 
least 30 minutes. Serve on lettuce. Serve with 
additional picante sauce. 
                             Serves 4.


Sky Juice

6 tablespoons Alize (passion fruit juice and Cognac)
1/4 cup cranberry juice
1/4 cup pineapple
    Crushed Ice
    Lime wedge for garnish


Blend Alize, cranberry juice and pineapple 
juice with crushed ice. Pour in glass. Serve 
with lime wedges.
                         Makes 1 serving

Tropical Rum Cocktail

1/2 cup guava or mango nectar
3 tablespoons rum or to taste
  Mint  Leaves for garnish

Pour nectar over ice in a tall glass. Stir in rum to 
taste. Garnish with a mint sprig.    
                                 Makes 1 serving.



3/4 cup Italian salad dressing
1/2 cup minced fresh parsley
1/3 cup Frank's Original RedHot 
     Cayenne Pepper Sauce
3 Tbsp.lime juice
1 Tbsp. French's Worcestershire Sauce
2 lbs. boneless sirloin (1/2 inch thick)


Place first 5 ingredients in blender or food 
processor. Cover; process until smooth. 
Reserve 3/4 cup. Pour remaining sauce 
over steak in deep dish. Cover; marinate 
in refrigerator 30 min. Grill or broil steak 
10 min. per side for medium-rare or to desired 
doneness. Let steak stand 5 min. Slice 
steak. Serve with reserved sauce.

                Makes 6 to 8 servings
               Prep & Cook Time: about 1 hour


Pork Chops With Apples and Bacon

12 strips of thick-sliced slab bacon. halved
 6 small sweet apples
 6 thin-sliced,bone-on rib pork chops
 1 cup all-purpose flour
 2 teaspoon salt
 1 teaspoon pepper


 Saute the bacon until fat is rendered and 
bacon is crisp. Drain on paper towel. Drain 
and reserve most of the fat. Core and wedge  
the apples. Saute the apples over medium 
heat in the same pan until they are soft, but 
not mushy. The cut edges should brown and 
carmalize. Remove the apples with a slotted 
spoon and keep warm. In a brown paper bag 
place the flour, salt and pepper. Shake to mix. 
 Shake the pork chops in the seasoned flour. 
Fry the pork chops in the reserved fat over 
medium-high heat until they are browned, 
turning once. Serve the chops on warm plates, 
covered with the apples and 4 pieces of
 bacon per chop.
                           Makes 6 servings.


Easy Crab Melt

3 kaiser or hard rolls,split
1 tablespoon mayonnaise or salad dressing
1 1/2 teaspoon Dijon mustard
12 slices Monterey Jack cheese
1 pound cooked crabmeat or imitation crab
 Cayenne pepper


 Place roll halves, cut side up, on broiler pan. 
Broil 5 inches from heat about 45 seconds or 
until toasted. Spread 1 teaspoon mayonnaise 
and 1/4 teaspoon mustard on each toasted roll half. 
Top each with 1 slice of cheese. 
Divide crabmeat evenly amoung roll halves. 
Broil 1 1/2 minutes. sprinkle with a little cayenne 
if desired. Place annother slice of cheese on 
top of eand; sprinkle with paprika. 
Broil 1 minute more or until cheese is melted 
and sandwhich is hot and bubbly.

                  Makes 6 servings


Brownie Swirl Cheesecake

1 8-ounce package of brownie mix

Grease bottom of 9-inch springform pan. 
Prepare basic brownie mix as directed on 
package; Pour batter evenly into springform 
pan. Bake at 350°, 15 minutes.

2 8-ounce packages cream cheese, softened
1/2 cup of sugar
1 teaspoon vanilla
2 egs
1 cup milk chocolate pieces, melted


 Combine cream cheese, sugar and vanilla, 
mixing at medium speed on electric mixture 
until well blended. Add eggs, one at a time, 
micing well after each addition. Pour over 
brownie layer. Spoon melted chocolate over 
cream cheese micture; cut through batter with 
knife several times for marble effext. Bake at 
350°, 35 minutes. Loosen scake from pan; cool 
before removing rim of pan. Chill. Garnish with 
whipped cream and marashino cherries, if desired.

     Recipe donated by Womble/Anita: From FoodTalk



1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
I pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finety chopped parsley
3 tablespoons chopped green onions

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 and reduce 
the heat to medium.Cook the crawfish for 10 
to 12 minutes, stirring occasionally. 
Dissolve the flour in the water.Add 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.

Yield:	4 servings



2 pounds medium large shrimp in their shells, about 42
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce 1/4 dry white wine
1/4 salt
2 cups heavy cream
2 tablespoons butter
12 petite rosemary biscuits

Peel the shrimp, leaving only their tails attached. 
Reserved the shells, sprinkle the shrimp with 1 
tablespoon Creole Seasoning and 8 turns of the pepper.
Use your hands to coat the shrimp with the seasonings.
Refrigerate the shrimp while you make the sauce base
and biscuits. Heat 1 tablespoon of the oil in a large 
pot over high heat. When the oil is hot, add the onions
and garlic and saute for 1 minute. Add the reserved 
shrimp shells, the remaning Creole Seasoning, the bay 
leaves, lemons, water, Worcestershire, wine, salt, and
the remaining 8 turns black pepper. Stir well and bring
to a boil. Reduce the heat and simmer for 30 minutes. 
Remove from the heat, allow to cool for about 15 minutes,
and strain into a small saucepan. There should be about 
11/2 cups. Place over high heat, bring to a boil, and 
cook until thick, syrupy, and dark brown, for about l 
minutes. Makes about 4 to 5 tablespoons of barbecue 
sauce base. Heat the remaining 1 tablespoon of oil in
a large skillet over high beat. When the oil is hot,
add the seasoned shrimp and saute them, occasionally 
shaking the skillet, for 2 minutes. Add the cream and 
all of the barbecue base. Stir and simmer for 3 minutes. 
Remove the shrimp to a warm platter with tongs and whisk
the butter into the sauce. Remove from the heat. Makes 
about 2 cups. Mound the shrimp in the center of a platter.
Spoon the sauce over the shrimp and around the plate. 
Arrange the biscuits around the shrimp. Garnish with
chopped chives.

Yield:	4 servings



2 dozen large oysters, shucked, with all their 
  liquid and the deeper halves of their shells
  reserved and scrubbed
1 bottle of clam broth
2 sticks butter, cubed
1 cup flour
1 cup minced onions
3 tablespoons anchovy paste
1 tablespoon chopped garlic
11/2 pounds fresh watercress, washed,
     patted dry, trimmed, and finely chopped
1 1/2 pounds fresh spinach, washed, patted 
    dry, trimmed and finely chopped
1/2 cup Herbsaint
    Rock salt
1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees F. Drain the oysters
and liquid through a fine mesh strainer. You should
have 3 cups of oyster liquid, if not add enough clam
broth to make up for the difference. In a large saute 
pan, melt the butter over medium heat. Stir in the flour 
and cook for 4 minutes. Stir in the onions and cook for 
2 minutes. Stir in the anchovy paste, garlic, watercress,
and spinach. Season with salt and pepper. Cook for 1
minute. Stir in the oyster liquid and bring the liquid 
up to a boil. Reduce to a simmer and continue to cook for
8 to 10 minutes or until the sauce is thick. Remove from
the heat and stir in the Herbsaint.

Reseason with salt and pepper if needed. Spread the rock 
salt evenly over a large sheet pan. Arrange the oyster 
shells on the baking sheet. Place the oysters back in 
their shells. Season the oysters with salt and pepper. 
Place a heaping spoonful of the filling on top of each 
oyster. Using the back of the spoon, gently pat the 
filling into the shell. Sprinkle the top of the oyster 
with the grated cheese. Place the baking sheet in the 
oven and cook for about 15 minutes or until the sauce 
is golden brown and the oysters have curled. Remove from 
the oven and serve on a large platter. Serve the oysters 
with fish forks and fresh lemons.

Yields:	2 dozen oysters



1/3 cup plus 1 tablespoon solid vegetable 
    shortening,in all
1/3 cup sugar
1/3 cup Steens Pure Cane syrup
1/3 cup boillng water
 1  egg, beaten
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
 1  teaspoon salt
1 1/2 cups flour
3/4 teaspoon grated nutmeg
1/2 teaspoon baking soda

For sugar cinnamon topping:
1/3 cup light brown sugar
2 teaspoons cinnamon



2 tablespoons olive oil
1 ear of sweet corn, shucked, corn reserved 
  (about 1 cup)
1/2 pound crawfish tails
2 tablespoons minced shallots
1 teaspoon salt, in all
8 turns fresh ground black pepper
2 eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 masa flour
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
3/4 cup water
3 ounces of caviar
1/4 cup chopped egg yolks
1/4 cup chopped egg whites
114 cup minced red onions
1/4 cup capers
1 cup chive sour cream

Over medium heat, in a medium saute pan, heat the 
olive oil for 1 minute. Saute the corn, crawfish, 
shallots, 1A teaspoon of salt, and black pepper for 
5 minutes. Stirring occasionally. Remove from heat. 
In a mixing bowl, whisk the eggs and cream together.
Add the cornmeal, flour, masa, baking powder, remaining 
salt, cayenne pepper and water. A whisk until the batter 
is lully incorporated. Fold in the sauteed corn. Pour the 
remaining oil onto a paper towel folded into a 3-inch 
square. Grease a medium saute pan with the oiled towel.
Heat the saute pan for 1 minute over medium-high heat.
Spoon a tablespoon of the batter at a time for each 
individual cake. Cook about 8 cakes at a time. Cook for
11/2 minutes on the first side and flip over. Continue
cooking for 1 minute and remove from the heat. Garnish
each cake with the reniaining ingredients

Yield:	32 cakes/I tablespoon per cake 
or 2 cups of batter



1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold sod" water
1 teaspoon salt
2 dozen Florida stone crabs, with shell  
  cracked,removed and meat exposed
  Oil for frying

Tartar sauce:
1 egg
Juice of one lemon
Juice of one lime
2 teaspoons Djion mustard
1/4 cup minced onions
2 teaspoons black pepper
1 cup olive oil
Salt and pepper
3 tablespoons flour
3 tablespoons solid vegetable shortening
1/3 cup roasted pecan pieces

Preheat oven to 350 degrees F. Grease a 9-inch 
cake pan with 1 tablespoon of shortening. In a 
mixing bowl, cream 1-1/3 cup of shortening, sugar
and syrup together. Add the water and mix well. 
Mix in the egg. Add the baking powder, cinnamon, 
salt, flour, nutmeg, and baking soda, beating until 
smooth. Pour the batter into the prepared pan and 
bake for about 35 minutes or until the cake sets. 
For the remaining: In a mixing bowl, combine the 
sugar, cinnamon, flour, shortening, and pecans together, 
mix well. Spread the topping evenly over the baked cake 
and return to the oven. Bake for 20 minutes, or until 
the topping melts. Remove from the oven and serve warm.

Yield:	1 cake



Vegetable oil for flying
1/2 pound large shrimp, peeled and deviened
4 softshell crabs, cleaned
1/2 pound shucked oysters
1 cup masa flour
1/2 cup flour
1/2 cup yellow cornmeal
Salt and cayenne
Tabasco hot sauce
2 small french bread loaves
1/4 cup mayonnaise
1 cup shredded lettuce
6 slices offresh tomatoes

Heat the oil in a large sauce pan. Season the shrimp, 
softshells and oysters with salt and cayenne. In a 
shallow pan, combine 1/2 cup of masa and flour. 
Season the flours with salt and cayenne. Dredge 
the shrimp in the seasoned flour, coating the shrimp 
completely. Dredge the softshell and oysters in the 
seasoned flour, coating completely. Fry the seafood 
in the hot oil until golden brown, stirring constantly, 
about 4 minutes. Remove from the oil and drain on a 
paperlined plate. Season with salt and hot sauce. 
Split the French bread loaves in half, Spread the 
mayonnaise on both sides of the bread. Build the 
sandwich with the fried seafood, lemice, and tomatoes. 
Serve with Zap Potato Chips.

Yield:	2 sandwiches

Preheat the fryer. In a mixing bowl, whisk the egg, 
flour, cornstarch, soda water and salt. Blend until 
smooth. Let the batter sit for 10 minutes to rest. 
Using the back of a French knife, crack the crab shell 
and expose the meat. In a food processor, combine all 
of the remaining ingredients except for the olive oil. 
Pulse until smooth. With the machine running, slowly 
add the olive oil in a steady stream. Season with salt 
and pepper. The mixture should be thick. Dip the exposed 
meat part of stone crab in the tempura batter. Fry the 
stone crabs for about 3 to 4 minutes, or until slightly 
golden brown. Remove the stone crabs from the oil and 
drain on a paper-lined plate Season with salt and pepper 
and serve with tartar sauce.

Yield:	4 servings



2 cups flour
1/2 cup olive oil
Water to moisten
Salt and pepper
3 egg whites, lightly beaten
1 pound of calamari, sliced into 1/2-inch rings
2 dozen shucked mussels
2 dozen shucked oysters
1 pound large shrimp, tail on and deveined
I dozen red mullets
1 seabass fillet, (about 8 to 10 ounces) cut into
  2-ounce portions
1 onion, cut into 1/2-inch rings
I zucchini, cut into individual strips 
  about 1-inch by -inch
Oil for flying
2 cups Mariana sauce, hot
1/2 cup of garlic aioli
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley

In a mixing bowl, whisk the flour and olive oil 
together. Add enough water to thin out the batter 
but not too thin. Season with salt and pepper. 
Leave the batter for 30 minutes, then fold in the 
egg whites. Season all the seafood and vegetables 
with salt and pepper. Dip each piece of seafood in 
the batter, letting the excess drip off. This will 
be very messy so have plenty of towels on hand. 
Preheat the oil. Fry the fish in batches, starting 
with the calamari and ending with the seabass. You 
might want to have two stockpots or large skillets 
of oil on to speed up the frying process. After each 
batch of frying, make sure that the oil comes back 
up to temperature. Dip the vegetables in the batter, 
letting the excess drip off and fry until golden brown 
about 3 to 4 minutes. Remove all fried items from the 
oil and drain on paper-lined plates. Season every item 
with salt and pepper. Spoon the Mariana sauce over the 
bottom of a large platter. Pile the fried seafood and 
vegetables on top of the sauce. Garnish with drizzles 
of aioli, cheese and parsley.

Yield:	6 to S servings



3 cups water
1/2 cup long grain white rice
1 package of yeast (1/4-ounce)
1/2 cup warm water
3 eggs
1/2 cup sugar
3 tablespoons flour
J/2 teaspoon grated fresh nutmeg
Vegetable oil for flying
Powdered sugar in shaker

Bring the water up to a boil and add the rice. 
Cook the rice until very soft and mushy, about  
to 10 minutes. Remove the rice and let the rice 
cool completely. When the rice has cooled, mash 
the rice well. Dissolve the yeast in the warm water. 
Add the yeast to the mashed rice and mix well. Cover 
the bowl with plastic wrap and let the mixture sit 
overnight to rise. The next morning, whisk the eggs 
together. Add the eggs to the rice mixture. Add the 
sugar and flour to the rice mixture and mix well to 
form a thick batter. Let the mixture sit for 15 minutes. 
Preheat the oil in a stock pot. Drop a heaping spoonful 
of the batter into the hot oil. Fry in batches. Fry the 
calas until golden brown, about 3 to 4 minutes. Remove 
the calas from the oil and drain on a paper-lined plate. 
Repeat the process until all the calas are fried. Sprinkle
the cakes with powdered sugar and serve immediately.

Yield:	about 6 cakes



Oil for pan-flying
2 young eggplant, sliced 1- inch thick
Pinch of salt
2 eggs
2 tablespoons sugar
Enough flour to make a light batter
Shaker of powdered sugar

In a large skillet, preheat enough oil to pan-fry 
the eggplant, about 1/4 cup. Season the eggplant 
with salt. In a mixing bowl, whisk the eggs until 
fluffy. Whisk in the sugar and a pinch of salt. 
Add in enough flour to make a light hatter. Soak 
the eggplant slice in the light batter. Remove the 
eggplant from the batter and gently lay in the hot 
oil. Pan-fry the eggplant for 2 to 3 minutes on 
each side or until golden brown. Remove from the 
oil and drain on a paper-lined plate. Serve the 
eggplant immediately with powdered sugar.

Yield:	about 4 servings


1/4  cup olive oil
1-lb shrimp (grind up)
1/2  cup onion
1/2  tsp salt and red pepper


Combine all the ingredients together and deep fry 
for about 8-10 mins.

Serves 4


Roasted Chicken Primavera Supper

2 packages Tysone Ready to Eat Roasted Chicken 
  Breast Halves
2 Tbl. olive oil
3 cloves garlic, minced
1 onion, thinly sliced
1 green hell pepper, thinly sliced

1 red bell pepper, thinly sliced
Salt and pepper
112 cup chicken broth
1/2 lb tn-color rotini pasta, cooked per package 
1/2 cup grated Parmesan cheese
                        Serves 8


Garlic Greek Shrimp

4 garlic cloves peeled and mashed with side of fork
1/2 cup olive oil
4 lbs. uncooked jumbo shrimp
1/3 cup lemon juice
1 cup coarsely chopped fresh dill

2	tsp. fennel seeds
1	large Spanish onion, peeled and sliced into 
        1/4-inch rings
1	cup oil-cured pitted black olives
2	cups crumbled  rota cheese

Place the garlic together with the olive oil in 
a jar and allow to marinate for 1 hour before 
starting. Place the shrimp in a colander or large 
strainer and rinse well with cold water. Use your 
fingers to pull off the shells and tails. Under a 
gentle stream of cold water, usc the tip of a sharp 
knife to make a 1/4-inch slit down the length of the 
spine of the shrimp to expose the dark vein. Allow the 
water to wash the vein out. Shake off any excess water 
and refrigerate the shrimp while you proceed with the 
rest or the dish. Discard the garlic and pour the oil 
into a mixing bowl. Add the rei*iaining ingredients 
and mix to combine. Preheat thc bmiler to high with 
the rack in the upper third but not the highest position. 
Place the shrimp in one layer over the bottom of a
boiler-proof pan and distribute the feta mixture over 
it. Broil for 12 to 15 minutes, stirring the mixture 
to turn the shrimp once during the cooking time. 
                                       Serves 8



3 tablespoons Dijon mustard 
2 tablespoons honey 
3 teaspoons minced fresh oregano leaves,divided 
1 pound ground Ex-lean beef(80% or better) 
1/4 cup finely chopped onion 
1/4 teaspoon black pepper 
4 leaf lettuce leaves 
4 crusty rolls,split 
4 onion slices,separated into rings(optional) 
Prepair grill.Combine mustard,honey & 1 teaspoon 
oregano in small bowl;set aside.Combine ground 
beef,2 tablespoons mustsrd sauce,remaining 2 
teaspoons oregano,chopped onion &pepper in 
large bowl;mix lighly but thoroughly.Divide 
beef mixture into 4 equal portions;shape into 
4 inches in diameter. Place patties on grid.
Grill over medium-Hot coals 4-6 mins on each 
side or to desired doneness.Place 1 lettuce 
leaf on each bottom roll half;top with a burger.
Spoon remaining mustard sauce over burgers;garnish 
with onion rings,if desired.Add top halves of rolls.


Pork Chops
with Apple Stuffing
Apple-Raisin Stuffing

 2  cups herb stuffing mix (dry)
1/2 cup apple juice
 2  tablespoons margarine or butter, melted
 1  medium unpared all-purpose apple, finely chopped
 4  pork loin chops, each about 1/2 inch thick
 1  full cup apple juice


Combine stuffing mix, 1/2 cup apple juice, margarine
and chopped apple in large bowl. Saute & pork chops
in 10-inch nonstick skillet over medium heat until 
brown on both sides. Sprinkle with salt and pepper 
if desired. Mound a of the stuffing mixture on top 
of each pork chop. Sprinkle with paprika. Add a cup 
apple juice to skillet. Heat to boiling; reduce heat. 
Cover and simmer 10 to 15 minutes or until pork is done 
(1700 on meat thermometer) and stuffing is heated through.



8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme 

Combine all the ingredients in a mixing bowl.
Blend well. Can be stored in an airtight con-
tainer in your spice cabinet for up to 3 months. 


African Chicken Wings

4      garlic cloves 
2      shallots 
1 1/2   teaspoons   salt 
1   tablespoon   chinese 5 spice 
2   teaspoons   paprika 
1   teaspoon   dried rosemary, crumbled 
1/2   teaspoon   cayenne, or to taste 
2   tablespoons   vegetable oil 
4   pounds    chicken wings; about 20-24, 
    tips removed 
      -----for the sauce----- 
1/3   cup    natural style peanut butter 
1/4   cup    canned cream of coconut, 
      well stirred 
2      garlic cloves, chopped 
1/4   cup    water 
1/4   cup    red bell pepper, chopped 
1/8   teaspoon   dried hot red pepper 
      flakes, or to taste 
1   teaspoon   soy sauce 
      coriander sprigs, for 
      if desired 

Prepare the chicken wings: Mince and mash 
the garlic and shallots to a paste with the salt. In 
a large bowl stir the paste together with the 5 spice 
powder, paprika, rosemary, cayenne, and the oil. Mix 
well. Add the chicken wings. Toss and stir them until 
they are completely covered with the marinade. Let them 
marinate, covered and chilled for 4 hours or over night. 
Arrange the wings, skin side up, on the rack of a foil 
lined large broiler pan and bake them in the upper third 
of a preheated 425F oven for 25 to 30 minutes or until 
they are golden. The wings may be prepared one day in 
advance, kept covered and chilled and then reheated before 

In a blender, blend together the peanut butter, cream of 
coconut, garlic, water, bell pepper, red pepper flakes 
and the soy sauce until the mixture is smooth, season the 
sauce with salt, to taste. 

Transfer the sauce to a serving bowl set on a platter. 
Arrange the wings around the bowl and garnish the platter 
with the coriander.


Baked Fish with Black Pepper 
(Machhi kali mirch) 

Prep: 10 min, Marinate: 20 min, Cook: 20 min. 
1 lb. fish fillets 
1/2 tsp. salt 
1/8 tsp. turmeric 
1/2 tsp. cumin powder 
1/2 tsp. ground black pepper 
1 clove garlic, chopped 
1 tsp. oil 
1-1/2 tsp. fresh lemon juice 


Place fish fillets in a bowl, sprinkle with salt, turmeric, 
cumin, black pepper and garlic, tossing to coat well. Cover 
and marinate for 20 minutes at room temperature or longer 
in the refrigerator. Preheat oven to 400°F. Coat the bottom 
of baking dish with the oil. Place the fish in a single layer 
and pour the marinade over it. Bake uncovered for 20-25 minutes. 
The fish should be firm to the touch. Fish is done when it 
easily flakes with a fork. Sprinkle with lemon juice. 

Per serving: calories 106, fat 2.0g, 17% calories 
from fat, cholesterol 49mg, protein 20.3g, carbohydrates 
0.7g, fiber 0.1g, sodium 328mg. 


Cajun Pork Roast 
Prep: 5 min, Cook: 1:00. 

3 Tbs. paprika 
1/2 tsp. cayenne 
1 Tbs. garlic powder 
2 tsp. oregano 
2 tsp. thyme 
1/2 tsp. ground white pepper 
1/2 tsp. cumin 
1/4 tsp. nutmeg 
1 2 lb. boneless pork loin roast 


Preheat oven to 325°F. Combine all seasonings and salt to 
taste in a bowl. Rub well over all surfaces of roast. 
Place roast in a shallow pan and roast 25 minutes per pound, 
or until a meat thermometer reads 155°F-160°F. Remove from 
oven, and let sit 5-10 minutes before slicing. 

This recipe serves 6 people. Because this recipe is for a 
particular size pan, it adjusts the number of servings only 
in multiples of 6.

The recommended wines are: Riesling, Burgundy, 
or Cabernet Sauvignon. 


Pepper Pork Baked Potatoes 
Prep: 10 min, Cook: 1:00. 

4 baking potatoes, scrubbed 
2 tsp. unsalted butter 
3/4 lb. pork tenderloins, cut into 1x1 inch 
   thin strips 
1 large green or red bell pepper, seeded and 
   cut into strips 
1 small onion, cut into thin wedges 
1 tsp. dried basil leaves, crushed 
1 cup can cream of chicken soup 
1/4 cup water 


Preheat oven to 400°F. Place potatoes in oven and bake 1 
hour, or until tender. Melt butter in a heavy nonstick 
skillet over medium high heat. Sauté pork, in batches if 
necessary, until browned, stirring often. Transfer pork to 
platter and set aside. Add pepper, onion and basil to same 
skillet and sauté 3-4 minutes, stirring often, until 
vegetables are almost tender. Stir in soup and water. 
Bring to a boil. Return pork to skillet. Reduce heat to 
low. Cover pan and simmer 5 minutes, stirring occasionally 
or until pork is cooked throughout. Split potatoes open and 
spoon pork mixture over. 

The recommended wines are: Sauvignon Blanc, 
Pinot Noir, or White Zinfandel. 


Cuban-Style Marinated Pork 
Prep: 10 min, Marinate: 1:00, Cook: 1:50. 

3 cloves garlic 
1 Tbs. orange zest, grated 
1-1/2 tsp. dried oregano 
1 tsp. salt 
6 whole black peppercorns 
1 cup orange juice 
2 lbs. boneless center pork loin roast 
1/4 cup fresh lemon juice 


Combine first 5 ingredients in a food processor or 
blender and blend until finely chopped. Add half the 
orange juice and process. Pierce pork all over with a 
sharp knife or fork. Place pork roast in a large Dutch 
oven or flameproof casserole dish. Rub garlic mixture over. 
Cover and marinate in refrigerator 1 hour. Preheat oven to 
325°F. Pour remaining orange and lemon juice around pork. 
Cover Dutch oven, place in oven and roast 20 minutes per 
pound, basting occasionally. Transfer pork to a large baking 
pan. Set Dutch oven aside, reserving pan juices. Increase 
oven temperature to 400°F. Roast pork about 30 minutes, 
uncovered, until brown and thermometer inserted into center 
registers 160°F. Remove from oven, tent loosely with foil 
and let stand 10 minutes. Place Dutch oven with pan juices 
over medium high heat and bring to a boil. Simmer 5-7 minutes 
until liquid is reduced by about one half. Slice pork roast 
across the grain and serve immediately with sauce. 

This recipe serves 8 people. Because this recipe is for 
a particular size pan, it adjusts the number of servings 
only in multiples of 8.

The recommended wines are: Gewürztraminer, Cabernet 
Sauvignon, or Burgundy. 

Tex-Mex Chops 
Prep: 10 min, Cook: 15 min. 

1 tsp. vegetable oil 
4 4 ounce boneless pork loin chops 
1-1/2 cups chunky style prepared salsa 
1/2 cup canned chopped green chilies 
1/2 tsp. ground cumin 
1/4 cup shredded cheddar cheese 
1/4 cup cilantro, chopped 


Heat oil in a heavy nonstick skillet over medium high heat. 
Brown chops on one side about 2 minutes. Turn chops and add 
remaining ingredients, except cheese and cilantro, to skillet. 
Mix well. Reduce heat to low, cover and simmer 8 minutes. 
Uncover, top each chop with one tablespoon cheese. Cover and 
simmer 2-3 minutes more, until cheese melts. Sprinkle with 
cilantro and serve. 

The recommended wines are: Pinot Blanc, Burgundy, 
or Gewürztraminer. 



2 lbs. 21-25 (or larger) headless shrimp; peel leaving 
just the tail on and devein the shrimp.
Cut 1/4 inch deep along the back of the shrimp and remove 
black vein. Wash shrimp, drain and set aside. 


Sauce Ingredients: 
1/2 cup golden Italian or lowfat clear Italian dressing
1/4 teas. granulated or powdered garlic
1/2 teas. grated parmesan cheese
1/2 teas. Tony Chacherie's or Season-All
1 teas. Steen's syrup or maple syrup
1/2 teas. soy sauce
1/2 teas. ketchup
1 teas. white grape juice or white wine or beer 

In appropriate mixing bowl, combine all ingredients. 
Blend well with hand whip or fork. 

Put sauce in skillet or larger pot if increasing recipe. 
Put on medium heat until sauce starts to bubble. 
Immediately add shrimp and cook for about 2 or 3 minutes 
on one side. Turn and cook the other side for about the 
same time. When shrimp are firm, they are done. At any 
time the sauce becomes thick or starts to stick, immediately 
add a little water to bring sauce back to its original 

If cooking in oven, put sauce and shrimp in baking pan, 
uncovered, and bake in 350 degree oven for about 20 minutes. 
Again, make sure shrimp are firm and cooked through and 
through.If cooking on an outside grill, put in same pan 
as for oven and place on cooler section of grill for about 
20 minutes. Watch sauce for drying out, add a little water 
to regain consistency.

Serve with hot french bread to catch all the extra sauce. 
*Note: Depending on how many people you are feeding, t
his recipe can be increased proportionally for your needs. 



4 chicken breast halves, without skin
salt and pepper to taste
1 tsp. canola oil
1 cup chicken broth
1 cup apple cider vinegar
1 tsp. garlic, minced
1 Tbls. honey
2 granny smith apples, cubed
2 oz. bleu cheese, crumbled
1 Tbls. chives, minced 


Season chicken breasts with salt and pepper. Heat a 
medium sauté pan with canola oil till hot. Sear the breast 
side down till golden brown; turn over, cover and finish 
cooking for 5 minutes or till cooked through. Uncover and 
remove the breasts. Add the chicken stock, vinegar, and 
garlic, and reduce to half. Add the honey and apples and 
cook for a further three minutes. Lightly melt the bleu 
cheese in the sauce, then spoon over chicken breasts. 
Garnish with chives. 


Crawfish Cake Salad

1 pound fresh crawfish tails, fat on 
1/2 cup vegetable mix:
1-1/3 tsp. prepared mustard (yellow) 
3/4 tsp. salt
2 tblsp mayonnaise 
3/4 tsp. black pepper
1 tblsp. lemon juice 
1 cup onion
1 tblsp. creole seasoning 
1/4 cup bell pepper
1 tblsp. chopped parsley 
3/4 cup green onions 
1 raw egg 
1/4 cup parsley
2 cups fresh bread crumbs 
1/4 tsp cayenne above sauteed in 1/4 lb. margarine


Mix all ingredients in a bowl except for the bread crumbs. 
When mixture is mixed, add the bread crumbs and mix lightly 
so that the mixture does not become gummy and heavy. Divide 
into 12 portions and make patties. Saute in butter on both 
sides until browned.

For the salad:

fresh spinach cherry tomatoes
red bell pepper, julienned black olives
fresh mango slices red onion slices
carrot slices remoulade dressing or favorite dressing

Place spinach on half of the plate and garnish with 
remaining ingredients. On the other half of the plate, 
place 2-3 ounces of dressing and top with 2 sauteed 
crawfish cakes.



3 pounds crawfish tails and fat 
2 cloves garlic, chopped 
2 large onions, chopped 
2 stalks of celery, chopped 
1/4 cup green onion tops, chopped 
Creole seasoning to taste 
2 teaspoons Gumbo File' 
1 large green bell pepper chopped (if desired) 
Peel the shrimp and set aside.


Make roux. Pour onion, celery and garlic into roux. 
Cook slowly in uncovered pot until onions are wilted. 
Add water and boil slowly for thirty minutes. Add crawfish 
and simmer over medium low heat for another thirty minutes. 
Turn off heat and add green onions. Let sit for ten minutes. 
Serve over rice in soup bowls. Serves nine.



1 lb. peeled crawfish tails and fat 
1 stick margarine 
1 medium onion, chopped 
1 clove garlic, minced 
1/4 cup green onion tops and parsley, 
    finely chopped 
Creole seasoning to taste 
1 tablespoon paprika 


Melt margarine and fat in deep, thick aluminum frying 
pan (do not use black iron pot). Season crawfish tails 
with creole seasoning and tablespoon paprika. Add to 
margarine and fat, cook 2 or 3 minutes; remove crawfish 
and set aside.

Add chopped onion and garlic to pot. Cook slowly until 
onions are wilted. Return crawfish tails to pot and add 2 
cups water. Stir and cook slowly about 35 minutes (add more 
water if needed). Add green onions and parsley. Let sit for 
ten minutes. Serve over rice in soup bowls. Serves four.




1/4 cup olive oil 
2 large cloves garlic, minced 
1 Tbls. dry mustard 
1 teas. salt 
1/2 cup lemon juice 
1 Tbls. red wine vinegar 
1 bay leaf, crumbled 
dash Zatarain's Cayenne Pepper 
2 Tbls. chopped fresh parsley 
1 small red onion, thinly sliced 
2 Tbls. capers, drained 
2 lbs. cooked shrimp, peeled 


In bowl, combine oil, garlic, dry mustard, salt, 
lemon juice, vinegar, bay leaf, and Zatarain's Cayenne 
Pepper. Mix well. Stir in remaining ingredients except 
shrimp. Add shrimp, tossing until well coated. Refrigerate 
for 2 hours. Drain marinade and serve shrimp with onions and 


Pasta Primavera with Shrimp & Crawfish

5 pieces of broccoli
4 oz. purple onion
4 oz. sliced mushrooms
1 tsp. processed garlic
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 oz. crawfish tails
12 shrimp
3 oz. olive oil
2 Tbsp. parmesan cheese
4 oz. diced tomatoes
10 oz. fettucine pasta
1/4 tsp. crushed basil
2 oz. olive oil 


Sauté crawfish tails and shrimp. Cook for 1 minute. 
Add vegetables and spices. Stir to make sure shrimp and 
crawfish do not stick. Add pre-cooked fettucine pasta to 
warm water. Add tomatoes and parmesan cheese. Add drained 
pasta to saucepan and stir. Pour on plate and sprinkle with 
parmesan cheese. 



3 pounds of small shrimp, unpeeled 
1 onion, chopped 
1 bellpepper, chopped 
1 stalk of celery, chopped 
1/2 cup of flour 
1 cup of milk 
1 pound of lump crab meat 
Russco's Gourmet Blend seasoning to taste 


Boil shrimp and remove from the pot. Keep the stock. 
Peel the shrimp. 

Heat shrimp stock at medium heat and add onion, bellpepper 
and celery. 

Mix flour and milk in a bowl to form a paste; add shrimp 
stock and continue cooking over medium heat. 

Add Russco's Gourmet Blend seasoning to taste.

Add shrimp and crab meat and simmer for 20 minutes



2 LBS. Shrimp, fresh or frozen 
1 LB. Cooked Crab meat 
1 cup chopped celery 
1 cup chopped onions 
1 gallon warm water 
1 cup roux 
1/2 cup green onion tops, chopped 
2 cloves garlic, minced 
Creole seasoning to taste 
2 teaspoons Gumbo File' 
1 large green bell pepper chopped (if desired) 
Peel the shrimp and set aside.


Make roux. Pour onion, celery and garlic into roux. 
Cook slowly in uncovered pot until onions are wilted. 
Add water and boil slowly for thirty minutes. Add shrimp 
and simmer over medium low heat for another thirty minutes. 
Turn off heat and add crab, green onion and file'. Let sit 
for ten minutes. Serve over rice in soup bowls. Serves six.



3 LBS. Shrimp, fresh or frozen (the bigger the better), 
   peeled and deveined 
Juice of 1 lemon 
1 tsp. onion powder 
1 tsp. garlic powder 
1/2 tsp. paprika 
1/2 tsp. cayenne pepper 
1/4 tsp. cracked black pepper 
1/2 tsp. fresh thyme 
2 red bell pepers, coarsely chopped 
2 green bell peppers coarsely chopped 
1 red onion coarsely chopped 
2 dozen wooden skewers, soaked in water 
2 tbls. canola oil 


Combine dry ingredients. Add lemon juice and oil, 
and mix in the shrimp. Marinate fo at least 20 minutes 
in the refrigerator. Assemble skewers with shrimp peppers 
and onion.

Grill on the barbecue pit for 2-4 minutes.

Serves 12. A serving is 1 skewer. Approximately 110 
calories with 3 grams of fat per serving.


Stuffed Shrimp

16 jumbo shrimp, peeled, deveined, split in half 
3/4 lb. white crab meat, picked for shells
1/4 cup green onion tops
2 Tbls. real bacon bits
1 egg
2 Tbls. Creole mustard
2 oz. white wine or white grape juice
1 Tbls. Creole Seasoning
1/2 teas. garlic powder
5 slices white sandwich bread
topping: 1 1/2 cup bacon bits 


Blend ingredients by hand until well mixed. Divide into 
portions. Make a ball and wrap split shrimp around ball 
leaving the tail sticking up. Then, lightly roll shrimp 
in bacon bits and place on lightly oiled baking pan. Bake 
at 350 degrees for 20 minutes. 



2 LBS. Shrimp, fresh or frozen 
       (26 to 30 to a pound) 
1 small can evaporated milk 
2 eggs 
Creole seasoning, to taste 
Russco's Gourmet Blend Fish Fry 
Peel shrimp leaving fantail. Split shrimp down 
back and remove vein.


Make a mixture of the milk and eggs. Marinate shrimp 
for at least 1 hour in this mixture. Remove and season 
with creole seasoning. Roll in fish fry and deep fry at 
350 degrees, not over ten minutes. Serves six.

I Hope You Enjoyed My Recipes--If You Have Any That You Would Like To See Feel Free To E-Mail Me @ tevhottie2004@yahoo.com. Thank you!

"JOY's of Cooking"