Crawfish Cornbread recipe

Ingredients

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

Directions

0: Mix all ingredients except crawfish

1: Blend until moist

2: Add crawfish and stir well

3: Pour into greased 9x13 baking dish and bake at 375 degrees for 30 minutes or until golden brown

4: Randy Rigg From Gemini's MASSIVE MealMaster collection at www

5: synapse

6: com/~gemini