| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Potatoes |
4 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 1 |
lb |
Crawfish tails |
| 4 |
lg |
Baking potatoes |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Half 'n Half |
| 1/2 |
c |
Green onions — chopped |
| 1 |
c |
Sharp cheese — grated |
| 1/2 |
ts |
Salt |
|
|
Paprika |
|
|
Fresh parsley |
INSTRUCTIONS
Bake potatoes in 425~ for 45 minutes. (Or in the micro). When cool to the
touch, cut potatoes lengthwise to remove just the top third. Scoop out
pulp, leaving a firm shell about 1/4" thick. Combine potato pulp, butter,
milk, onion, cheese and salt. Whip until smooth. Stir in crawfish. Stuff
shells with crawfish mixture and sprinkle with paprika. Bake at 425~ for 10
minutes. Garnish with parsley. These freeze well.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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