| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
|
|
Waldine Van Geffen VGHC42A |
| 2 |
lb |
Cooked crawfish tails — |
|
|
Peel |
|
|
Or unpeeled |
| 1 |
c |
Onions — coarsely chopped |
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
White wine vinegar |
| 2 |
tb |
Chopped sweet pickle — opt |
| 1/4 |
ts |
Minced; garlic — optional |
| 1 |
tb |
White Worcestershire sauce |
| 1 1/2 |
ts |
Dijon or creole mustard |
INSTRUCTIONS
x Salt and pepper x Dashes hot sauce 2 ts Minced parsley 2 ts Minced
green onions or chive 2 tb Drained capers 1 tb Finely chopped green olives
Layer crawfish and onions in a shallow pan. In a saucepan, bring to a boil
all ingredients except the parsley, onions and capers. After it has reached
a boil, remove from heat and add the remaining ingredients and let come to
room temperature. Pour over crawfish tails, cover and allow to marinate in
refrigerate for 12 to 24 hours. Source: Times-Picayune Marcelle Bienvenu
(wrv)
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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