Crawfish or Shrimp Etouffee

Jeanette Price VaughanFamily Treasures 1 cup oleo1/4 tsp black pepper1 - 1/2 tsp salt2 Tbsp paprika1 big onion, chopped1 green bell pepper, chopped4 cloves garlic, minced2 Tbsp flour2 Tbsp finely chopped parsley1/4 tsp cayenne pepper (I use 1/8 tsp)1/4 tsp chili powder2 lbs peeled crawfish tails (I use the ones already cooked)I bunch of green … Continue reading Crawfish or Shrimp Etouffee

Tomato Salsa

Kahla Terral Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup tomato, chopped1/4 cup green onions, chopped1 Tbsp cilantro, chopped1 Tbsp lime juice1 tsp fresh jalapeno pepper1/4 tsp salt Combine ingredients in bowl, stir well. Cover and chill 3 hours. Serve with chicken patties or as a dip. Calories 3, fat 09.

CREAMY POTATO BAKE

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 servings instant mashed potatoes1 (4 oz) carton whipped cream cheese1 egg, beaten2 Tbsp green onion, chopped1 Tbsp butter or margarinePaprika Prepare potatoes, omit butter. Add cheese and beat well. Stir in egg and onion; blend well. Place in well greased 1 quart baking dish. Dot with … Continue reading CREAMY POTATO BAKE