COCONUT PIE
1 baked pie shell
3 egg yolks
3/4 cup sugar
2 Tbls flour
1 cup milk
1 Tbls butter
1 tsp vanilla
1 cup toasted coconut
Place yolks, sugar, flour, milk and butter in saucepan, stirring constantly until thick. Add vanilla and 2/3 cup coconut, cool slightly. Pour into baked pie shell. Top with meringue or whipped cream. Sprinkle with remaining coconut. Cover and refrigerate.
CRAWFISH BISQUE
6 Tbls butter
1 onion, chopped
1/4 cup flour
2 cups chicken broth
3 cups half and half
1 tsp salt
1 1/2 pound crawfish
tail meat
1 tsp Worcestershire
Cayenne to taste
Melt butter, add onion; cook onion until soft, add flour and cook until bubbly; add broth, cream and crawfish meat and spices; stir until thickened.
CRAWFISH ENCHILADAS
1 Tbls butter
1 cup chopped
green onion
1/2 cup chopped
red onion
3/4 cup chopped red,
yellow, and green
bell peppers
1/4 cup chopped
jalapeño peppers
3 garlic cloves, minced
2 tsp flour
1 cup milk
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp black pepper
1 cup shredded
cheddar cheese
1/2 cup shredded
Monterrey Jack cheese
1/2 cup sour cream
2 cups crawfish tail meat
12 corn tortillas
Melt butter in skillet. Add onions, peppers and garlic; saute until tender. Sprinkle flour and cook for 1 minute. Add milk and whisk until thickened. Add spices. Remove from heat and add
cheddar cheese, sour cream. Stir in crawfish. Heat 1/4 cup old in a skilled and soften tortillas in oil, using tongs. Place 1/4 cup of crawfish mixture on tortillas, roll and place in buttered baking dish. Cover with remaining crawfish mixture and Monterrey Jack cheese. Bake at 325 for 20 minutes until heated
BUTTERFINGER ICE CREAM
8 eggs
2 c sugar
1 tsp vanilla
3 pints 1/2 and 1/2
1 large can evaporated milk
1/4 tsp salt
3/4 pound butterfinger candy, crushed
Beat eggs and sugar until fluffy. Mix in remaining ingredients and pour into ice cream freezer. Freeze until firm
CHOCOLATE ICE CREAM
4 eggs
1/2 c sugar
2 T cocoa
1/2 c light corn syrup
2 cans (14 ounce)
sweetened condensed
milk
3 T vanilla
2 quarts milk
Beat eggs. Mix cocoa with milk until dissolved. Pour ingredient into ice cream freezer. Freeze until firm.
GRILLED HEARTY MARINATED FLANK STEAK MARINADE
1/3 c olive oil
2 cloves garlic, minced
2 Tbls red wine vinegar
1/3 c soy sauce
1/4 c honey
1/2 tsp black pepper
2 pounds flank steak
Marinate flank steak over night. Heat grill, one side hotter to sear, the other side with lower heat.
Place steak on hotter side for two minutes on each side. Mover to cooler side, cover and cook a few more minutes.125 on a meat thermometer for rare, 140 for medium
