Microwave  Fudge

By: Bonnie Boothe

What you need:

1 pound powder sugar

1/2 cup cocoa

1/4 cup milk

1/2 cup butter

1 Tablespoon vanilla

1/2 cup chopped nuts (Optional)

Instructions:

1.  Stir to blend the sugar and cocoa in a 2-3 quart bowl.  Add milk and butter.  DO NOT STIR!  Microwave on HIGH 2 MINUTES.

2.  Remove from Microwave and stir well to mix.  Add vanilla and nuts.  Stir until blended.  Pour into greased (use butter wrapper for this purpose) glass baking pan (about 6' by 8') and place in the freezer for 20 minutes or the refrigerator 1 hour.

Cut and serve. Servings:  25 small squares. 

Crawfish Pies

(makes 16 small pies, serves 8 people)

2 tble butter

1 med onion, chopped

1 stalk celery, chopped

2 tble garlic, chopped

1 can cream of celery soup

1 8oz. carton whipping cream

Seasonings:

1/4 tea. cayenne pepper

1/2 tea. lemon pepper

1/2 tea. dried thyme leaves

1/2 tea. cajun/creole seasoning (like Tony Chachere's) 

Juice of 1/2 lemon 

1 lb Louisiana crawfish tails, chopped in food processor

1 container crabmeat

3 green onions, chopped

1/2 cup fresh parsley, chopped 

2 pkg small frozen pie shells (16 total shells)

Instructions: 

Saute onion and celery in butter until softened. Add garlic and saute 1 min longer.

Add soup and whipping cream, stir over medium heat.

Add seasonings and lemon juice, continue to stir

Simmer 10 minutes

Add crawfish and crabmeat

Simmer 5 more minutes

Add green onions and parsley

Spoon mixture into unbaked pie shells. Bake at 350 degrees for 35-40 min until browned and bubbly.

Crab Meat Dip

By: Bonnie Boothe

2 pkgs Philadelphia Cream Cheese

1 chopped onion

2 tbs. Mayonnaise

2 tsp. Lee & Perrin's Worcestershire Sauce

2 tsp. Lemon Juice

3 dashes of Garlic Salt

1 bottle chili sauce

1 lb. fresh white crabmeat (drained well)

Fresh parsley

Instructions:

Microwave the cream cheese to soften (15 seconds) in large bowl.

Stir in chopped onions.

Fold in mayonnaise, worcestershire sauce, lemon juice

Put in dashes of garlic salt

Spread this on large plate or platter.

Spread chili sauce on top of the above mixture.

Sprinkle the crab meat over chili and the base ingredients.

Cut parsley to decorate.

Serve with your favorite crackers.

Beef Roast in Mushroom Gravy

By: Janice Hezeau

What you need:

5 lb. Boneless Beef Rump Roast

Salt and Pepper

1 onion sliced

Garlic – several cloves, minced

1 – 7 ounce can mushrooms

1 – 10 ¾ ounce, 98% fat free cream of mushroom soup

1 box dry onion soup mix, use only 1 envelope

1 cup water

Wonda quick mixing flour used to thicken gravy if needed

Instructions:

1. Trim roast as needed. Salt and pepper roast. Brown roast on all sides on top of stove.

2. Remove from pot.

3. Saute onions, garlic and mushrooms

4. Place roast in slow cooker. Top with sauted onions, garlic and mushrooms

5. Sprinkle 1 envelope of dry onion soup mix on top of roast.

6. In a separate bowl, combine cream of mushroom soup and water, stirring well. Pour mixture over roast.

7. Cover and cook on low for 10 to 12 hours. If I am at home, I will start cooking the roast on high for 2 hours, then switch to low for about six hours.

8. Remove roast from pot.

9. Gravy may be thickened with quick-mixing flour at this point.

10. Vegetables such as potatoes and carrots may be sliced and cook with roast. I place vegetables under the roast to cook.