Topping	1/2 Cup Sugar
1 Cup All Purpose Flour	1/3 Cup All Purpose Flour
2/3 Cup Light Brown Sugar, Packed	1 Tsp Cinnamon, Ground
1 Stick Butter, Cold And Cut Into	1/4 Tsp Nutmeg, Ground
-Small Pieces	1 Tbsp Lemon Juice, Fresh
1/2 Cup Walnuts	1/3 Cup Sour Cream
Filling	3 Pounds Granny Smith Apples, (6-7)

Preheat oven to 400.

Topping
Food processor: pulse flour and brown sugar to mix. Add butter and pulse until crumbly. Add walnuts and pulse until coarsely chopped.

Filling
Mix sugar, flour, cinnamon and nutmeg in a very large bowl. Add sour cream and lemon juice, stir to mix. Peel, quarter and core apples. Cut crosswise into thin slices. Add to bowl and toss until evenly coated. Spread filling in pie shell, mounding apples in center. Pat topping evenly over apples to form a top crust. Place on cookie sheet and bake 15 minutes. Reduce to 350 and bake 45 minutes, if topping browns too quickly cover with tin foil.

4 Ibs Baby Back Ribs	4 Cups Ketchup
Dry Rub Ingre.	1 Cup Beef Broth
1 1/2 Cups Dark Brown Sugar	1/2 Cup Brown Sugar
1/2 Cup Chili Powder	1 Teaspoon Hot Sauce
1/2 Cup Paprika	1/2 Cup Cider Vinegar
1/2 Cup Cumin	3 Tablespoon Worcestershire
1 Tablespoon Garlic Powder	1 1/2 Cups Dark Molasses
1 Tablespoon Dry Mustard	1 Tablespoon Dry Mustard
1 Tablespoon Onion Powder	1 Tablespoon Chili Powder
1 Tablespoon Cracked Black Pepper	1 Tablespoon Kosher Salt
1/2 Teaspoon Cayenne Pepper	1/4 Teaspoon Cayenne Pepper
1/4 Cup Olive Oil	1/2 Teaspoon Ground Black Pepper
Barbeque Sauce	3 Tablespoon Tomato Paste
2 Medium Spanish Onions, Diced	1 Roasted Garlic Clove
3 Tablespoon Olive Oil

Rub ribs with olive oil, and then rub on dry rub mixture. Cover and refrigerate overnight.

Saute the onions in olive oil until clear. Add the rest of the ingredients and simmer over low heat for at least 1 hour.
Cook the ribs on low 250-300 for three hours, turning every thirty minutes. I didn't put any bbq sauce on until the last hour. They were excellent!

Requires a big green egg grill. Slow cooking at 200 degrees for 6 hours.

1 Vacuume Pack Baby Back Ribs (3	1/2 Cup Red Wine Vinegar, Measure
-Slabs), Washed And Patted Dry	-- Set Aside
1 Cup Prudommes Pork & Veal	2 Tablespoons Meat Tenderizer
-Seasoning, Measure - Set Aside	2 Tablespoons Dried Minced Garlic,
2 Cups Balsamic Vinegar, Measure -	-Measure - Set Aside
-Set Aside	1 Fresh Onion, Thinly Sliced

Wash ribs and pat dry. Salt ribs front and back with tenderizer sprinkle heavily with pork & veal seasoning. Sprinkle with minced garlic. Place seasoned ribs in large covered plastic container. Mix finely sliced onions throughout being careful to insure contact with all areas of ribs. Place the covered container in the refrigerator and let sit for at least 1, and up to 8 hours. After enough time to allow seasoning to flavor the ribs, pour in the vinegars. Coat both sides of each slab. Allow to marinate overnight, sloshing occasionally to re-apply vinegar to ribs. Cooking: prepare grill with new charcoal. Give grill enough time to become well heated. Shut down air dampers to small openings and allow fire to cool for 10 minutes. Place ribs on grill with the white skin side down. Insure that temperature stays between 150 and 200 degrees during the entire cooking time. Rotate grill rack half around about every hour and turn ribs every 2 hours. Watch for hot spots and rotate grill rack accordingly, or use indirect heat by using plate setter or drip pan between ribs and coals.. Take care not to allow grill lid to remain open long as temp will increase. Cook for 6 hours. They should be relatively grease free and extremely tender by then. Enjoy!

Pick a 7 lb. (bone-in) boston butt. This recipe is very simple and works experienced big green egg chef.. Since there is only one really qualified world, you will just have to do the best you can. It can be prepared in an like french-kissing your sister when compared to cooking it on an egg. You polder type remote thermometer so you won't have to open the grill to check temperature of the meat.

2 Tablespoons PLAIN YELLOW MUSTARD	2 Teaspoon Dried Garlic
2 Tablespoons Sliced Jalapenos	2 Strips Thick Cut Bacon, Optional
1/2 Cup Balsamic Vinegar	1 Cup Buttermilk
1 Tablespoon Prudommes Pork & Veal	1/2 Teaspoon Fresh Ground Black
-Seasoning	-Pepper
2 Teaspoon Brucies Blend Seasoning

Combine all ingredients in blender and blend until liquefied enough to pass through injector needle. Inject the meat at different angles. Plunge the needle in deep and inject mixture as needle is withdrawn. Reserve a small amount to rub over the exterior of the roast. After rubbing the roast with the mixture, sprinkle and rub with your choice of rub. I like prudhommes pork & veal. Carefully wrap the roast in plastic wrap and place in fridge for at least one day. Prepare the bge by removing all small pieces of charcoal, which could restrict air flow, from the firebox. Put in fresh charcoal up to the top of the firebox liner. Light several large pieces of charcoal outside of the egg and once they are hot, place them on top of the charcoal in the firebox. Place several large chunks of your favorite hardwood around the perimeter of the firebox on top of the charcoal. This should allow the fire to burn down into the charcoal at a slower rate. Keep dampers wide open until the top layer of charcoal is involved. Then close both dampers down to very, very narrow openings. Place "v" rack (v-down) inside adequate size drip pan and place roast on the rack. Place drip pan, rack, and roast in center of egg. Insert polder probe into center of roast, being careful not to touch the bone. Close the dome lid and don't even thing about peeking for at least 20 hours. Every time you look, you loose valuable moisture and heat. By adding cooking time to allow for peeking will only result in a drier piece of meat. Try to maintain the egg temp at 200. A little higher or lower won't hurt, but we are talking perfection here! When the polder indicates an internal temperature of 160 degrees, open the dampers slightly and increase the egg temp to about 275 to 300. This should bring the internal temp up to 180 to 185. It may take 3 to 4 hours to get it up there. Once the meat gets to that temp, remove the pan, rack, roast and wrap in aluminum foil. It can be left on the egg for an additional hour or so if you are awaiting guests, but close the dampers so no further heating will occur. Suggestion: serve with prudhommes louisiana delta savory rice mix. Don't use a knife on the roast. You wouldn't wash a baby with a wire brush would you? Let your guest flake off what they want with a fork. Yes, it will be that tender! Damn you're a pain. Now enjoy,,, you can thank me later. And if you don't love it, i will kiss your butt in the middle of bienville square and give you 2 hours to attract a crowd.

1/2 Cup Reduced Calorie Mayonnaise	1/8 Tsp Cumin, Ground
1/4 Cup Non-Fat Yogurt	Pinch Cayenne
1/4 Tsp Oregano Dried &, Crumbled	Pinch Black Pepper
1/8 Tsp Garlic Salt

Prepare 24 hours before using to allow flavors to blend. Combine all ingredients in a small bowl. Refrigerate, cover until ready to use.

18 Large Shrimp,	1/2 Tsp Pepper
-Butterflies,Peeled,Cleaned	3 Bay Leaves
1 Tbsp Unsalted Butter (Or	1/3 Cup Beer
-Margarine)	1 Tsp Lemon Juice
1 Clove Garlic, Minced	Salt
1/8 Tsp Cayenne Pepper (Careful)

Heat a sauce pan and add butter or margarine. Add shrimp and garlic. Stir until shrimp are coated with butter. Add all other ingredients and stir to mix. Boil rapidly to reduce to half the volume. Remove the bay leaves and serve. Serve with pecan flavored wild rice and merlion chardonnay. (This is a great chardonnay if you can find it.) Per serving: 2481.8 Cal; 3.3 G protein; 1.2 G carb; 2812.0 Mg sodium; 0.3 G fiber; 316.6 G fat; 174.0 G satfat; 754.3 Mg chol; 2473.0 Fat cal (99.6%);

4 Medium Soft-Shell Crabs	1/8 Tsp Cayenne
1 Cup Skim Milk	4 Tbl Butter
3/4 Cup All Purpose flour	4 Tbl Cajun Mayonnaise (see
1/2 Tsp Paprika	-recipe)
1/4 Tsp Garlic Powder	2 Scallions

Crab preparation; a) rinse each softshell crab under cold water and, with sissors, snip off the head about 1/4 inch behind the eyes. B) turn the crab over on its back, lift and pull off the triangular flap on the bottom part of the shell. C) flip the crab over and pull back the points of the top shell. Remove and discard the gills(deadman fingers, they look like tall upside-down cone shaped objects) on both sides. D) rinse the cleaned crab and pat dry. Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag, combine flour, paprika, garlic powder, and cayenne pepper. Shake well and set aside. Remove crabs from the mild and dredge through the seasoned flour mixture. Shake off excess flour. Melt butter in a large skillet over medium/high heat. Saute crabs 2 at a time for 4-5 minutes per side or until crispy and browned. Remove to a paper towel to drain. Spread toasted buns with plenty of cajun mayonnaise. Sprinkle sliced scallion on the bottom bun, then top with crab. Cover with top of bun and try not to touch yourself, "down there", as you enjoy.

3 Cups Carrot, Grated	1/2 Tsp Salt
2 Cups All Purpose Flour	1 Tsp Cinnamon, Ground
2 Cups Sugar	4 Egg, Well Beaten
2 Tsp Baking Soda	1 1/4 Cup Vegetable Oil
1 Tsp Baking Powder	1 Tsp Vanilla Extract

Combine 1st 7 ingrediants, stir in eggs, oil and vanilla mixing well. Spoon batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted into center comes out clean.

Spread Cream Chees Frosting between layers and on top of cake while warm.

A fine old chili recipe from a yankee friend. The amount of "hot" can be preference. But be careful, make it too tame and it could lose some of its of chili lovers, double (or more) the amounts of ingredients.

1.5 Lbs Fresh Pork, Cubed	4 To 6 Cloves Of Garlic (or 3 Tsp.
1.5 Lbs Lean Ground Beef ( Not	-Garlic Pwdr), Crushed
-Ground Round), Cubed	2 Tbls Cummin, Ground
3 Large Onions, Chopped	2 Tsp Oregano
6 Large Tomatoes, Chopped	1 Tbls Chili Powder
2 To 4 Bell Peppers, Chopped	1 Tbls Mexican Seasoning
8 Large Banana Peppers, Chopped	3 Small Cans Chop chiles W/juice
10 To 14 Large Jalapeno Peppers,	-(LaVictoria), Chopped
-Chopped	4 To 6 Large Cans Stewed Tomatoes
6 To 8 Cayenne Peppers (or	-W/Mex.seasonings
-Habanero Peppers), Chopped

Brown pork and beef separately in small amount of oil and drain grease on paper towels. Prior to chopping peppers, split and remove seed and webbing. This is the very hot parts of peppers. Combine all ingredients in a large pot and heat with moderate heat. Bring everything to a boil with moderate heat uncovered, then reduce heat, cover and simmer all ingredients until tender. Spoon onto burrito size tortillas and cover with shredded monterey jack cheese while everything is still hot and will melt the cheese. May be frozen for later.

Just your basic red kidney bean Chili, with a small twist at the end a friend of ours from Colorado demonstrated. Also works well with the women folk who always are harping that us men need to eat more vegetables.

1 Pound Ground Beef	2 Large Onion
1 Pound Pork Sausage	1.5 Tbsp Oregano
16 Oz Tomatoes, Crushed	1.5 Tbsp Cumin
32 Oz Water	1 Cup Chili Powder
30 Oz Chili Beans, Red Hot,	1 Tbsp Salt
-Undrained	1.5 Tsp (.75 Mild) Cayenne, Ground
30 Oz Kidney Beans, Undrained	1/4 Cup Unbleached All Purpose
1.5 Pounds Zucchini	-Flour
1.5 Tbsp Paprika, Ground	1/2 Cup Water
2 Tbsp Garlic

Brown and drain meat.


Combine all ingredients except for zucchini and flour.
Cover and simmer minimum 30 minutes, the longer the better however. We like ours to cook 3-4 hours. Even better, cook the day before, chill overnight and reheat the next day. Freezes well.

2 hours before serving, slice zucchini into 1/4 inch slices and add to chili.
1 hour before serving, combine flour with warm water and mix, add to chili.

Serve with cheese, sour cream and chopped green onions if desired.

The chili is ready to eat as soon as the first step is complete, obviously short of zucchini and a little thickener. As with most chili it does improve with age, the trick is how long it will last once the company starts tasting.

3 Cups Sweet Potatoes, Peeled,	1/2 Cup Milk
-Boiled, Mashed	1 Cup Brown Sugar
1 Stick Butter	1/3 Cup Butter, Softened
1 Teaspoon Vanilla Extract	1/2 Cup Flour
1 Cup Sugar	1 Cup Pecan, Chopped
2 Egg, Beaten

Do not add salt to cooking pot when boiling potatoes. Cook and mash and add all ingredients except last 4 for the topping. Put into a baking dish.

Topping, Mix the last 4 ingredients. Pour over the top of the potatoes

Bake at 350 degrees for 25 minutes.

16 Oz Powdered Sugar	1 Tsp Vanilla Extract
8 Oz Cream Cheese	1 Cup Pecans, Chopped

Cream 1st 4 ingrediants until well blended, stir in pecans

Side dish or main entrée. Ideal for cooler months. Pre-cooking (smoking) (boston butt), beef, and chicken are the meat sources. Back in the woods expect to find snapping turtles, that pesky rooster, poached turkey, an eating deer, and other varments.

2 Lbs. Pork Butt Shoulder Roast,	4-14 Oz. Bags Frozen White Corn,
-Smoked	-Frozen
2 Lbs Brisket Or Other Beef Cut,	2 Cans Rotel Tomatoes With Chilies
-Smoked Or Grilled	1 Can 102 Oz. Whole Tomatoes
2 Lbs. Chicken, Grilled	2 Sm. Cans Tomato Sauce
5 Large Yellow Onions, Chopped

In a 16 inch dutch oven, saute chopped onions till golden. Grind refridgerated meat(grinds better) with coarse grinder and add to dutch oven. Grind 2 bags of partially thawed corn and add with remaining 2 bags to dutch oven. Grind rotel and whole canned tomatoes, add all juice to dutch oven. Add 2 small cans of tomato sauce to dutch oven. Season with fresh ground black pepper, salt, and cayenne pepper to suit your taste. Best if cooked on charcoal grill at 300 degrees with lid off for 2 to 3 hours, stirring occasionally.

Excellent side dish to serve with steak, roast, ribs, brisket, chops, needs a western flair. Be careful buckaroos if you happen to be branding outdoor fire shortly after enjoying this bean dish. Always bend-over while facing the fire.. This can stand to be the main course.

1 Lb - Dry Pinto Beans (or 50/50	1/2 Tsp Celery Salt
-With Red Kidneys), Pre-soak	1 Tsp Dry Mustard, Ground
7 Cups Water	2 Tsp Wright's Liquid Smoke
5 Tsp Chicken Broth Crystals, 1	1 Med Onion, Chopped
-Tsp Per Cup Of Water For Best	1 Med Bell Pepper, Chopped
-Taste	2 To 4 Banana Or Jalapeno Peppers,
1/2 Tsp Ground Black Pepper	-Diced
1 Tsp Salt	1 Tsp Paprika, Ground
2 Tsp Crushed Garlic(or Powdered	1 Large Ham bone(or 4 Smoked Ham
-Garlic)	-Hocks)
2 Tsp Cumin, Ground

Soak beans overnight in about 6 cups of water. Drain, rinse and repot in large pot. Heat 7 cups water in separate boiler until boiling, add chicken broth crystals and stir until dissolved. Pour over beans and cook on high till foam forms. Remove foam and continue. Add all other ingredients except ham bone or hocks. Cook beans at a slight boil for 2 hours, then add ham bone or hocks. (You can substitute smoked sausage for ham or hocks.) Slowly cook beans for 6 to 8 hours to develop best flavor.

1 Butter	3/4 Tsp Garlic Powder
1 Cup Kraft Italian Dressing	1 Tbl Worcestershire
-W\olive Oil	1/2 Tsp Cloves (ground)
1 Tsp Mortons Natures Seasons	1 Tbl Barbecue Sauce
1 Tsp Tony Chancheres More Spice	1 Cup Seafood Coctail Sauce
-Less Salt	1/2 Cup Pickapeppa Sauce
1/2 Tsp Cayenne Pepper (ground)

Place all ingredients in a sauce pan and bring to a gentle boil for about 10 minutes. Baste fish on grill during cooking turning as little as necessary. Good stuff,, it'll make a bulldog hug a hound.

3 Pds Medium Shrimp, Peeled	1 Cup Water
2 Tbl Lemon Juice, Optional	32 Oz Sour Cream
1 1/2 Butter	1.5 Tbsp Parsley
3 Garlic Cloves, Chopped,	2 Tbsp Chives
3/4 Cup Olive Oil	1.5 Tbsp Garlic Powder
2 Large Onion, Chopped	1.5 Tbsp Minced Garlic
1.5 Tbl Old Bay Seasoning	3/4 Tsp Cayenne
24 Oz Mushroom, Cut Up	2 Tbsp Zantarains Cajun Seasoning
1/2 Tsp Salt, To Taste	1/2-1 Cup Red Pepper
1/2 Tsp Black Pepper, To Taste	3/4 Cup Celery
1 Can Golden Mushroom Soup	1/2-1 Cup Green Pepper

Peel and clean shrimp. Optionally can put shrimp into bowl with lemon and soak.
Melt butter and add olive oil, garlic cloves, red pepper, celery and onion.
Cook until tender and flavors have blended well, add other spices.
Increase heat and once bubbling add shrimp and cook approx. 10 mins. Mixture should be moderately bubbly for 7 minutes. After shrimp have had time to absorb flavor, add soup and water. Cook approx. 10 minuts. Now add sour cream simmering for a few minutes, stirring constantly. Add mushrooms that have been cut up into moderate chunks, stir in until covered, remove from heat immediately, cover and let sit 15-30 minutes.

Serve over rice and with your favorite bread for sopping.

Go outside and cut a stout switch from a bush or tree. You are going to need this to make your guest leave after eating this stuff... They will invent all types of excuses why they need to stay over for a few days. We heard of one couple that ended up moving in with the host for almost 18 months. Moaning and groaning is not an uncommon sound while this dish is getting consumed. Many guests will attempt two hearty bowls, this is a very rich and filling dish which tends to expand to maximum bloating about 20 minutes after eating.

1/3 C Veggie Oil	1/2 Tsp Thyme, Ground
1/3 C All Purpose Flour	1/2 Tsp Gumbo Filé
2.5 Pds Shrimp, Fresh, Unpeeled,	1.5 Pds Okra, 1/2-Inch Cubes
-Med	1/4 Tsp Black Pepper, Ground
1.5 Qts Seafood Stock	1 Bay Leaf
1 Large Onion, Chopped	1/2 Pd Crab Meat, Drained And
1 Green Pepper, Chopped	-Flaked
3 Stalks Celery, Chopped	12 Oz Oysters, Undrained
1/4 Cup Veggie Oil	1 Pd Andouille Sausage
6 Cloves Garlic, Minced	1/2 Tsp Salt
1 Tsp Red Pepper, Ground	Hot Cooked Rice
1/2 Tsp White Pepper, Ground

Combine 1/3 cup oil and flour in a small skillet, cook over medium heat, stirring constantly 15 minutes or until roux is caramel colored. Recommend med/low heat and plan on up to 45 minutes. The darker the better, but if you burn it START OVER, you must stir constantly. Remove from heat and shill the roux up to 24 hours. (Not necessary, but the longer you cool it you can separate the excess oil)

Peel Shrimp and devein, if desired, reserving shells for seafood stock. Refrigerate shrimp. Make stock.

Remove Roux from refrigerator and discard excess oil.

Brown Andouila sausage in a separate skillet. Slice into thin bite size pieces and set aside. (watch them, as they will tend to disappear during the tasting period)

Cook onion, green pepper, and celery in 1/4 cup oil in dutch oven over med/high heat until tender, stirring often. Add garlic, red pepper, white pepper, thyme and black pepper until garlic is tender, stirring often.

Cut okra in 1/4-1/2 inch slices. (can use file in place of okra, not my recommendation) Okra and file both act as a thickener. If you are planning on left overs or cooking this in advance, I recommend leaving okra and file out and letting people add file when they are served. If not there is a slight tendancy for the gumbo to become stringy.

Add about 1/2 cup hot seafood stock to roux, stirring until blended. Add roux mixture, remaining seafood stock, sausage and bay leaf to dutch oven, stirring until blended.

Bring to boil, reduce heat and simmer 1 hour, stirring occassionally.

Skim fat from surface, if desired. Return mixture to full boil, add okra (see note above), return to boil, add shrimp and cook 3 minutes stirring often.

Add crab meat, cook 3 minute, stirring often.

Add oysters, cook 2 minute, stirring often. Add salt.

Remove and discard bay leaf.

Serve over rice.

The most important part of gumbo is the rhue. The following recipe was coon ass from the southern bayou of louisiana. This style of rhue is grandmother who only spoke acadian. Add 1 cup of cooking oil to large cup of flour. Start off on medium-high heat until mixture gets hot. Don't mixture is suppose to be the consistency of mustard. Cook carefully until brown. This will take quite a while if done properly. Use a spatchula and go easy on the heat. Even slight scorching will make it bitter and ruin mahogany color, or even the color of fudge, it is ready. Remove from heat from bottom until it cools enough that it stops cooking. Let it stand and the excess grease will float on top and can be poured off and blotted with rhue can be frozen in tupperware and used later.

2 Bunches Celery, Chopped	-Clean Of Shells
2 Bunches Green Onion, Chopped	1 Lb Conecuh Smoked Sausage,
4 Medium Yellow Onion, Chopped	-Sliced And Quartered
4 Large Bell Pepper, Chopped	1 Whole Chicken, Cut Up
Options	2 Tbls File'
2 Lbs Shrimp, Peeled	1 Lb Okra, Fresh-Sliced Or Frozen
1 Lb Crab meat, Picked Clean Of	Salt
-Shells	Pepper
1 Pint Oysters W/juice, Picked

Sausage and chicken gumbo is a wintertime favorite if seafood is hard to find. Boil vegetables and meat together with salt and pepper for 30 minutes. Allow to completely cool so fat will float to top and be removed. If you are using chicken (highly recommended) this is the time to de-bone and remove skin. Bring all meats and vegetables to rolling boil and start adding rhue a couple of spoon fulls at a time. Take care not to add too much as it will thicken your mixture. Cook at a fast simmer, stirring occasionally. Salt and pepper to your liking. The longer it cooks the better it will be. Just before turning off heat, stir in the file' serve over a bed of cooked, washed rice.

Made from a combination effort utilizing Red's, Original Brunswick and Darryl's....this is now my favorite. Note that anyone ever wonders what to do with all the left over meats, but save them in the freeze until ready to do this. I found an old butt roast in the bottom of the freezer after almost a year, wife had it headed for the trash. I thawed it and combined with some other old leftover chicken, steak and pork to use and it was outstanding.

4 Cups Smoked Boston Butt, Chopped	1 Tbs Tabasco
4 Cups Smoked Chicken, Chopped	1 Tbs Liquid Smoke
28 Oz Crushed Tomatoes	Couple Dashed Cayenne
2 Cups Onion, Chopped	1/2 Tsp Salt
10 Oz Can White Corn	1/2 Tsp Black Pepper
4 Cloves Garlic, Chopped	16 Oz Butter Beans
1 Cup Barbecue Sauce (KC	8 Oz Peas
-Masterchoice)	6 Oz Beer
3 Tbs Butter	10 Oz Can Rotel With Chiles
3 Tbs Worcestershire

Slow cook a boston Butt for dinner and use left overs in this recipe. 2 cups roughly equal 1 lb. Same with Chicken

Melt butter in a dutch oven.
Add onions and cook till tender, add garlic, tomatoes and beer.
Simmer 5 minutes.
Add pork and chicken.
Cover and simmer slowly for 1 hour.
Add rest of ingredients and continue simmering for 1-2 hours.
Adjust spices to taste and add more water or beer if too thick.

2 Cans Cream Of Mushroom Soup	2 Sticks Butter
1 Can Rotel Tomatoes With Chilies	1 Lb Fresh Mushrooms, Sliced
2 Lbs Crawfish Or Shrimp, Peeled	1 Clove Fresh Garlic, Finely
3 Large Onions, Chopped	-Chopped
1 Stalk Celery, Chopped	Tonys Seasoning
4 Small Bell Pepper, Chopped

Saute veggies, garlic, and mushrooms until tender. Add soup and tomatoes let cook at medium heat for 15 minutes. (Add water if needed). Add crawfish/shrimp and let simmer for 30 minutes at very low heat. Serve over bed of cooked drained rice.

3 Lbs Crawfish Or Shrimp, Peeled	1/4 Cup Flour
3 Sticks Butter	1 Pint Half & Half
3 Onions, Chopped	1 Lb Kraft Jalapeno Cheese
3 Bell Pepper, Chopped	1 Lb Fettucini Noodles
6 Pods Garlic, Finely Chopped	Colby Cheese
4 Tbls Dry Parsley	Parmesan Cheese

Saute onions, bell pepper, and celery in butter until tender. Add parsley, garlic, and crawfish/shrimp. Cook for 10 minutes. Add cream, cheese, and flour. Lower heat and simmer for 1/2 hour. Boil and drain noodles. Add noodles and stir well. Pour mixture into a large casserole and top with grated cheese and parmesan cheese. Bake at 350 for 20 minutes.

Prepared for us by Adam Jonas when he visited our little cooking shack on the island. It is hard for anyone to wrestle the kitchen away from KOC and GOG, but we relented and this turned out to be a fantastic dish. We increased the recipe 4 times because of the big crowd. It fed 9 adults and a gaggle of children and some leftover for the next hunger pain (as if that ever happens).

1 Pound Fresh Linguine, Cooked	-Shelled, De veined
1.25 Cups Butter	2 Tbls Cajun Seasoning
1 Cup Heavy Cream	1 Tbls Salt
1.5 Cups Parmesan, Grated	1 Tsp Garlic Powder
0.5 Cups Fresh Parsley, Chopped	1/2 Tsp Black Pepper, Ground
2 Lbs Shrimp, Medium, Headless,

Shrimp Preparation
Melt 1/4 cup of butter. Add salt, pepper, garlic, 1/4 cup parsley.
Lay shrimp into a shallow baking pan, preferably single layer.
Pour mixture over shrimp and ensure thoroughly covered and mixed.
Top dish with Cajun spices
Bake shrimp at 450 degrees for approximately 10 minutes.

Sauce Preparation
In large sauce pan, combine heavy cream and butter
Simmer until butter melted and gradually whisk in 1 cup of Parmesan cheese
Continue simmering and whisk generously to ensure consistency of mixture and keep from burning for about 3 minutes.
Add cooked shrimp

You should have your pasta ready by now, if we have to tell you how to cook that, stop, put everything away and go out to dinner.

Put pasta on plate, ladle shrimp sauce over pasta, garnish with fresh Parmesan and parsley.

2 Lb Jumbo Shrimp	1/2 Tsp Black Pepper
2 Tbl Olive Oil	1/4 Tsp Cayenne Pepper
1 Tbl Finely Garlic, Chopped	1/4 Tsp Salt
1 Tbl Fresh Rosemary, Chopped	2 Fresh Limes
1 Tbl Fresh Thyme, Chopped

Peal and wash shrimp. Combine all ingredients except limes. Marinate shrimp in mixture for 1 hour at room temperature. Heat very large dry skillet over medium/high heat. When skillet is hot, lay shrimp in pan. Cook shrimp 2-4 minutes on each side, depending on size. Brush shrimp with remaining marinate before turning. Serve with lime. Caution; do not try to eat this recipe after consuming alcohol. Several partially intoxicated people have accidentally inhaled large shrimp cooked in the above manner when unexpected feeding frenzies broke out.

2.5 Pounds Potato, Russet, Peeled	-Peeled, Seeded & Cubed
-And Cubed	8 Large Galic Cloves
2.5 Pounds Butternut Squash,	1 Stick Butter, Room Temperature

Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatos, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes.

Transfer vegetebles to large bowl. Add vutter and mash vegetables until fairly smooth. Season to taste with salt and pepper. Nutmeg optional.

Note: Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350 degree oven for 30 minutes.

3 Egg, Beaten	2 Cups All Purpose Flour
1 Cup Milk	1 Tablespoon Baking Powder
1/2 Cup Butter, Melted	2 Teaspoon Sugar
1 Tsp Vanilla	1/2 Teaspoon Salt

Combine wet and dry ingredients separately. Mix well. Add wets to dries and mix until batter is smooth. Use 1/3 to 1/2 cup batter per waffle. Cook 3-4 minutes or until light golden brown.

1 Pie Crust - Double Crust	-Chopped
1 Cup Fill, Chopped	1.5 Cup Swiss Cheese, Shredded
6 Egg, Whisked With 2 Tsp Water	3/4 Teaspoon Salt
1 Pint Sour Cream	1/2 Teaspoon Seasoned Salt
2 Tablespoon Chives Or Onions,	Dash Cayenne

Fill is your choice, ham, bacon, sausage, olives, mushrooms or combo to make one cup

Put pastry in a 15x10x1 inch jelly roll pan, bringing pastry partially up the sides of the pan. Sprinkle fill over pie crust. Beat eggs with a wooden spoon. Add the rest of the ingredients and mix well. Pour over fill and bake at 425 for 15 minutes. Reduce temp. to 375 and continue baking for about 25 minutes or until fill is set (when a knife is inserted and comes out clean). Cool slightly and cut into squares. May be prepared day before or frozen. Serve warm.

1 Lb Chees Stuffed Pasta	-Half
3 Bunches Fresh Basil	1 Pint Yellow Cherry Tomatoes, Cut
4 Cloves Garlic	-In Half
2 Cups Extra Virgin Olive Oil	3 Cups Canned Cannellini Beans,
1/2 Cup Grated Parmesan Cheese	-Drained
1 Cup Toasted Pine Nuts	1 Pint Pitted Kalamata Olives
1 Pint Red Cherry Tomatoes, Cut In	Salt & Pepper

Cook pasta according package instructions. Drain & Rinse.

Puree the basil leaves, garlic and olive oil. Add pine nuts and puree. Fold in the parmesan cheese. in large bowl mix the pesto into the pasta, stirring to coat. Add tomatoes, beans and olives. Season to taste with salt and pepper.

1 Cup Sugar	1/4 Teaspoon Salt
1 Cup Brown Sugar	1 Teaspoon Vanilla
3/4 Cup Half & Half	1 Cup Pecan, Chopped
2 Tablespoon Butter

Butter sides of heavy sauce pan. Add sugars, half & half, salt. Cook over low heat, stirring constantly, until sugar is dissolved. Raise heat to medium and continue to cook, stir constantly until boiling. Reduce heat and continue cooking to soft ball stage, 234 degrees on a candy thermometer. Remove from heat.

Add butter and vanilla, DO NOT STIR. Cool for 5 minutes, stir in nuts. Beat with wooden spoon until candy i no longer glossy and thickened, about 2-3 minutes. Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture becomes too thick to from spoon, add a little hot water, no more than 1/2 teaspoon at a time.

3 Cups Sugar	1 Tsp Baking Powder
1 Cups Salad Oil	1 Tsp Nutmeg
4 Egg, Beaten	1 Tsp Allspice
16 Oz Pumpkin	1 Tsp Cinnamon
3.5 Cups Flour	1/2 Tsp Cloves
2 Tsp Salt	2/3 Cups Water
2 Tsp Soda

Cream together sugar, oil, add eggs, pumpkin mix. Mix all dry ingredients (sift), & add dry ingredients to creamed mixture while slowly adding water. Pour into greased and floured bread pan. Makes 2 large or 4 small loaves. Cook at 350 degrees for 1.5 hours. Let stand in pan before removal. (est 10 mins)

As an alternative, you may use muffin tins and fill approx. 3/4 full. Will make at least 36 mini muffins.

Kids love and fun/easy to make.

It helps to add cereal mixture a little at a time if you only have small bags.

9 Cups Chex Cereal (any Kind)	1/4 Cup Butter, Melted
1 Cup Semisweet Chocolate	1-2 Teaspoons Vanilla Extract
1/2 Cup Peanut Butter, Smooth	1.5 Cups Sugar, Powdered

-Put Cereal in large bowl and set aside
-Microwave chocolate, peanut butter, butter for 1 minute on high, stir and cooked for 30 seconds longer or until
smooth
- Add Vanilla and pour mixture over cereal stirring until coated
- Pour mixture into large zip lock and add powdered sugar
- Shake until well coated
- Spread on wax paper to cool
- Store in zip lock or large sealed bowl

Turkey should be self-basting 12 to 15 lbs.

1 Oz Liquid Onion	1 Bottle Louisiana Hot Sauce
1 Oz Liquid Garlic	1 Small Bottle Olive Oil

Mix ingredients above and inject into turkey. Coat turkey with olive oil, salt, pepper, cayenne pepper, and red pepper. Place in fridge and let stand overnight. Deep fry turkey in peanut oil for 3 minutes per lb. At 340 to 350 degree oil. Hint: if too much oil is placed in pot, it could overflow when turkey is placed in it. Then the fire department and paramedics will be joining you for dinner. Before preparing turkey with seasonings, place turkey in the deep pot that will be used to fry it and add water to simulate the oil level desired. Remove turkey from water and mark pot so you will know how much oil to add.

September 1996 Southern Living, Dale "Duke" Mullins, Jr. Birmingham, Alabama Outstanding!

2 Pds Dried Red Beans	1 Tsp Black Pepper, Fresh Ground
6 Cups Water	1 Tsp Paprika
2 Large Onion, Chopped	1/2-1 Tsp Red Pepper
4 Cloves Garlic, Minced	1/2 - 1 Tsp Red Pepper, Dried
1 Large Green Bell Peppers, Chopped	-Crushed
1 Large Red Bell Peppers, Chopped	1 Tsp Hot Sauce
1/2 Pd Salt Pork	1 Pd Smoked Beef Sausage, 1/2-Inch
1 Cup Dry Red Wine	-Cubes
1/2 Cup Fresh Parsley, Chopped	1 Pd Andouille, 1/2-Inch Cubes
1 Tbsp Old Bay Seasoning	2 (11 0z) Cans Tomatos And Green
1 Tbsp Fresh Oregano, Chopped	-Chiles, Dices And Undrained
3 Bay Leaf	1 Tbsp Filé Powder
1 Tsp Celery Seed	Hot Cooked Rice
1 Tsp Salt

Combine first 19 ingredients in a large Dutch oven or stockpot: bring to boil. Cover, reduce heat and simmer for 3 hours or unil thickened and beans are tender.

Add sausages and tomatoes, cook 30 minutes.

Remove and discard salt pork and bay leaves, stir in filé powder.

Serve over rice.

Reserved Shells From 3# Heads And	1 Large Onion, Halved
-All, Reserved Shells From Shrimp	6 Peppercorns, Whole Black
2.5 Qts Water	1 Bay Leaf
2 Carrot, Halved	3 Sprigs Fresh Parsley
2 Stalks Celery W/ Leaves, Halved	3 Small Crabs, Cooked, Cut In Halve

I recommend you make the stock from scratch, start it first while you prepare the rest of the feast. Roux is key and it takes a while so take your time and enjoy the smell. After all cooking is all about entertaining.

Combine all the ingredients in a dutch oven and bring to boil over high heat. Reduce heat and simmer 2 hours.

Pour mixture through wire mesh strainer into a container, discard solids. Yields 1.5 quarts.

Substitute...Not recommended, but if your in a hurry. If you use, cut back on the salt in the recipe.
2 tbsp fish flavored bouillon granules
1.5 qts water

2.5 Cups All Purpose Flour	1 Cup Powdered Sugar, Sifted
1 Cup Almonds - Toasted, Toasted &	1 Teaspoon Vanilla Extract
-Chopped	3/4 Cup Semisweet Chocolate
1/4 Teaspoon Salt	3 Tablespoon Whipped Cream
1.25 Cups Butter, Softened

Combine flour, 1/2 cup almonds, salt and set aside

Beat butter at medium speed with an electric mixer until creamy, gradually add powdered sugar, beating until light and fluffy

Add flour mixture to butter mixture gradually, beating just until blended, stir in vanilla

Cover dough and chill 1 hour

Shape dough into 1 inch balls and roll in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets, gently press an indentation into center of each cookie

Bake at 350 degrees for 14 minutes or until set, remove from pans to wire racks to cools

Spoon about 1/2 teaspoon of chocolate filling into each cookie indentation

Chocolate Filling

Combine chocolate morsels and cream in a microwave sage glass measuring cup. Microwave on HIGH for 30 seconds. Whisk until smooth, cool 20 minutes and stir well, cool 8 more minutes.

----------------- Salad	1 Head Leaf Lettuce
-----------------	--------- Celery Seed Dressing
2 Grapefruit, Peeled &	----------
-Sectioned	1/4 Cup Sugar
2 Oranges, Peeled & Sectioned	2 Tsp Mustard, Dry
2 Avocados, Seeded Peeled &	2 Tsp Salt
-Into Eight, Cut	2 Tbl Onion, Minced
Sections	3/4 Cup White Vinegar
1 Lb Shrimp, Cooked Shelled &	2 Cup Avacado (Or Vegetable Oil)
-Deveined	2 Tbl Celery Seed
1 Small Red Onion, Sliced

Salad: in a large bowl combine grapefruit, oranges, shrimp and red onion and set aside. Arrange lettuce on individual serving plates anmd spoon shrimp salad mixture onto lettuce. Just before serving, slice avocados and arrange on salad plate. Dressing: add first four ingredients to a blender or small mixing bowl. Slowly add the vinegar and blend at medium speed. Add the rest of the vinegar and oil, beating until creamy. Add celery seed and mix until blended. Original qty makes 3 cups. To serve: generously drizzle dressing on each salad just before serving. Per serving: 321.5 Cal; 27.7 G protein; 29.9 G carb; 275.8 Mg sodium; 5.5 G fiber; 11.6 G fat; 1.7 G satfat; 221. 0 Mg chol; 96.1 Fat cal (29.9%);

12 Oz Linguine	2/3 Cup Bottled Clam Juice
7 Tbl Butter	1/2 Cup White Wine, Dry
3 Tbl Oil	1/2 Cup Fresh Parsley, Chopped
1 Lb Medium Shrimp, Peeled &	1/4 Cup Fresh Dill, Chopped
-Deveined	-***or***
8 Garlic Cloves, Crushed	1 Tbl Dillweed, Dried
1/3 Cup Shallots, Chopped	1 Tsp Pepper

Cook linguine in a large pot of boiling salted water until tender. Drain and return to the same pot along with some butter to keep warm. Heat oil over medium heat, add shrimp and saute until cooked through (about 3 minutes) and transfer to a bowl. Add gralic, shallots and some butter to the pot and cook for about 2 minutes or until the shallots are limp. Add clam juice and wine, increase heat and boil until mixture is reduced by half. Reduce heat to medium low, whisk in the remaining butter and return shrimp and any accumulated juices to the pot. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt. This is also good with added clams and mussles (cook in boiling water with 12 oz beer until just opened before adding along with the shrimp and herbs).

1 Lb. Medium Shrimp, Peeled	4 Cups Water
2 Medium Onions, Peeled	To Taste Garlic Salt
1 Small Bell Pepper, Chopped	3 Strips Salt Pork Or Bacon, Minced
1/2 Cup Celery, Chopped	1/2 Stick Butter, Melted
2 Cups Rice, Dry

In an iron pot, fry out salt meat or bacon, add rice to this and saute until rice changes to a light tan in color. Add onion, bell pepper, and celery and saute all together. Add shrimp, water, garlic salt, salt and pepper, and cook very slowly until rice is fluffy. After jambalaya is done, melt 1/2 stick of butter over it. Serve with garlic french bread or other favorite bread.

4 Pounds Yellow Squash, Sliced	1 Cup (4 Oz) Cheddar, Shredded
4 Tablespoon Butter, Divided	1/2 Cup Fresh Chives, Chopped
1 Large Sweet Onion, Finely	1/2 Cup Fresh Parsley, Minced
-Chopped	8 Ounce Sour Cream
2 Clove Garlic, Minced	1 Teaspoon Salt
2 Cups Bread crumbs, Softened,	1 Teaspoon Ground Pepper
-Divided	2 Large Egg, Lightly Beaten
1.25 Cup Parmesan, Shredded,	1/4 Teaspoon Garlic Salt
-Divided	Bacon, Crumbled

Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well, gently press between paper towels.

Melt 2 tablespoons butter in skillet over medium-high heat, add onion and garlic, and sauté 5-6 minutes or until tender. Remover skillet from heat, stir in squash, 1 cup bread crumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly grease 13x9 baking dish.

Melt remaining 2 tablespoons butter. Add remaining 1 cup bread crumbs, 1/2 cup Parmesan cheese, bacon and garlic salt. Sprinkle mixture evenly over casserole.

Bake at 350 degrees for 35-40 minutes or until set.

3 Lb Shrimp