1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Use 1 sack crawfish (about 40 lbs
1: ) Scald crawfish in almost boiling water for about 15 min
2: Drain and cool
3: Peel crawfish and save the fat in a separate bowl
4: Clean abt
5: 200 heads to stuff
6: To make gravy: Grind onions, celery bell pepper, garlic and parsley
7: Make roux with oil and flour
8: Stir constantly until browned
9: Add ground seasonings
10: Cook on low fire abt
11: 30 min
12: Add tomato paste and crawfish fat
13: Cook abt
14: 30 min more
15: Add hot water and let cook on low fire
16: Add ground crawfish tails, add salt and pepper
17: Cook on high fire abt
18: 20 min
19: Add baked crawfish heads
20: Cook on low fire abt
21: 1 hr
22: More hot water may be added if too thick
23: Stir carefully
24: Serve in soup bowls over rice
25: To make stuffing for heads: Grind onions, celery, bell pepper, garlic and parsley
26: Fry crawfish and ground seasonings in hot cooking oil; cool
27: Add cawfish fat and eggs
28: Mix in bread crumbs, salt and pepper
29: Stuff heads
30: Dip the stuffed part of head in flour and place on cookie sheet
31: Bake for 20 min in 400 F
32: oven
33: From Gemini's MASSIVE MealMaster collection at www
34: synapse
35: com/~gemini