| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Waldine Van Geffen VGHC42A |
| 1 |
lb |
Peeled crawfish tails |
| 3 |
c |
Spinach — chopped |
| 1 |
c |
Green onions — chopped |
| 3/4 |
c |
Celery — chopped |
| 1 |
c |
Parsley or watercress — |
|
|
Chop |
| 1/4 |
lb |
Butter or margarine |
| 3/4 |
c |
Heavy cream |
| 1/8 |
c |
Anisette Liqueur |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/8 |
ts |
Red pepper |
| 1/2 |
ts |
Oregano |
| 1/2 |
c |
Buttered bread crumbs |
INSTRUCTIONS
x Parmesan cheese; grated Saute crawfish, veggies and butter 5 minutes.
Add cream and anisette. Put in shallow casserole and cover with crumbs. Top
with cheese and bake at 350~ for 15 minutes. Source: Times-Picayune Recipe
Contest (wrv)
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”