Wednesday, November 19, 2008

Pumpkin Bread

From Lexi Majoue

Preheat the oven to 350 degrees
Spray 2 loaf pans with PAM
Open up a 15 oz can of pumpkin puree
Break open 4 eggs into your mixing bowl.
Add 3 cups of sugar
Add 1 cup of vegetable oil
2/3 cup water
Then add your 15 ounces of pumpkin puree
Add 2 teaspoons each of Allspice, Ginger, Cinnamon and Cloves.
Also add 1 1/2 teaspoon salt
And 2 teaspoons of Arm and Hammer baking soda
Put in 3 1/2 cups all purpose flour. Mix, mix, mix
Divide batter between pans. Make sure they're even or they will fight in the oven.
Set your timer for 60 minutes
It's all good when a toothpick stuck in the center comes out clean. Take the loaves out of the pans and let them cool on a rack.

Friday, November 7, 2008

Crawfish Etouffee

1 stick of butter (1/4 lb)
1/2 green bell pepper, chopped
1/2 onion, chopped
2 stalks celery, chopped
1 T. Creole seasoning (I use Zatarain's)
1 pound crawfish tails (frozen seafood section, already peeled, etc.)
3/4 cup water

Melt butter over medium heat. Add pepper, onion, celery, seasoning, crawfish, and water to pot. Bring to a boil. Cover with lid, simmer 10 minutes stirring occasionally. Remove from heat and let stand 10 minutes with lid still on. Serve over rice.