Grillades

Submitted By: Jay Garcia WebMaster@GatewayNO.com

On: Sat Mar 20 13:49:15 GMT-0600 (CST) 1999

1 pound pork steaks
Creole Seasoning
1/2 cup vinegar
Cooking spray
2 tablespoons chopped onion

Cut steaks in 2 inch pieces.  Season with Creole Seasoning.  Place in a
jar, add vinegar, and refrigerate overnight.  When ready to cook, place
drained grillades (pork pieces) in a skillet coated with cooking spray
and brown on each side.  Add onion, water to cover, and simmer for 1 hour.

Yields 4 servings.

Crawfish A La Jason

Submitted By: Jay Garcia WebMaster@GatewayNO.com

On: Mon Mar 22 08:38:02 GMT-0600 (CST) 1999

Crawfish Á La Jason

 1 pound    Crawfish tails washed and dried
 1-1/2      Sticks butter
 1 bunch    Green onions, chopped
 1/2 cup    Chopped parsley
 3 tbs      flour
 1 pint     Half and Half
            Salt and  Red Pepper to taste
 3 tbs      Sherry

Sauté crawfish in 1/2 stick of butter. In another skillet, sauté green onions 
and parsley in 1 stick butter. Blend in flour. Slowly add Half and Half, salt, 
and red pepper. Add crawfish and sherry.

Serve in chafing dish with toast rounds or over rice.

Serves 8

Bacon and Tomato tid bits

Submitted By: Cathy Roesinger

On: Fri Dec 24 13:33:59 Pacific Standard Time 1999

Bacon and Tomato Tid Bits



1   basket of Cherry Tomatoes

1   lb. bacon

1/2 bunch green onions

1/4 cup mayonaise (add more if necessary)





Cut cherry tomatoes in half and scoop out the seeds.

Fry Bacon until crisp.

Finely chop green onions



Put Bacon through a food proccessor until well chopped.  Add finely chopped 

green onions.  Stir in mayonaise.



Fill each tomato half with bacon/onion/mayonaise mixture.  



Chill before serving.