| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
|
|
Waldine Van Geffen VGHC42A |
| 1 |
lb |
Crawfish tails |
| 1/4 |
ts |
Cayenne pepper |
| 6 |
dr |
Tabasco |
| 2 |
tb |
Salted corn oil margarine |
| 1 1/2 |
c |
Fresh mushrooms — sliced |
| 2 |
tb |
Pimientos — chopped |
| 2 |
tb |
Green onions — slice thin |
| 1/2 |
c |
Chablis |
| 5 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
c |
Skim milk |
| 1/2 |
ts |
Salt |
| 2 |
c |
Cooked egg noodles |
INSTRUCTIONS
Season tails with pepper and Tabasco and add to melted margarine in heavy
saucepan. Saute for 3 minutes over medium-low heat. Add mushrooms,
pimientos and green onions, cover and simmer over low heat for 5 minutes.
Add wine. Combine water, cornstarch and skim milk and add to crawfish
mixture. Add salt, blend, cover and simmer for 8-10 minutes, stirring
occasionally. Add cooked noodles, mix well and heat for 1-2 minutes. Serve
immediately. (wrv)
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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