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From: plrlegal
Date: 02-09-2004, 02:13 PM (1 of 33)
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Mother-In-Law can you give me a good receipe for food that would be eaten during mardi gras? Our birthday luncheon this month is for "food you would eat during mardi gras". Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: MaryW
Date: 02-09-2004, 05:57 PM (2 of 33)
Deep fried alligator. 
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542 
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From: brendalou
Date: 02-09-2004, 08:20 PM (3 of 33)
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tastes just like Chicken!!!!!
==Brenda Lou
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User: brendalou
Member since: 10-07-2002 Total posts: 2 |
From: plrlegal
Date: 02-10-2004, 12:11 AM (4 of 33)
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Well ladies the fried alligator tail is something I've had before but since I live in the middle of Oklahoma and it's winter time here, I might have a few problems finding an alligator to ask if he'll let me have his tail to cook up for an office luncheon. LOL Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 02-10-2004, 01:19 AM (5 of 33)
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Patsy how about a big pot of Jambalaya. That stretches for lots of people. We also have king cake. Do you know what that is? It's like a coffee cake with icing make from powdered sugar and a few drops of milk to be drizzled over the coffee cake and then you put colored sugar (green, yellow, and purple gradulated sugar colored with food coloring.) on top of the icing. You can put a bean or a small plastic baby in the bottom of the coffee cake before serving and when you cut it make sure you don't cut the cake so the baby sticks out. Whoever gets the baby has to buy the next king cake and have the next king cake party is the way it's suppose to work. Here's a website close to where I live that ships king cakes around the world. http://www.kingcakeexpress.com/ You can get an idea of what they look like and what it's all about. I like the gator suggestions too Mary. LOL For Mardi Gras we usually barbecue something..................everything and anything. We have baked beans which is pork and beans with brown sugar, bacon bits (the real kind you make yourself crumbled up, a little mustard to cut the sweet from the sugar, an onion, and a green pepper with some creole seasoning mix and about a half cup of barbecue sauce that is hickory smoked. If not hickory smoked sauce add some liquid smoke to the beans. Mix well and bake in the oven at 350 degrees in an iron skillet until all the onions and seasonings are cooked in the pot. Takes about 45 minutes of baking. Then there's gumbo, shrimp or crayfish etouffee and don't forget the shrimp pasta. What can you get in the line of seafood in OK? The shrimp pasta is a treat at my house and it's easy to make. Really easy and reheats well too. Let me know what you would like and I'll try and walk you though the recipe. I've made friends for life in the past with the pasta. We also boil crabs, crayfish or shrimp on Mardi Gras. We put corn, sausage, winnies, mushrooms, small red potatoes, clery, onions, garlic, and lemons in our boils. Let me know what you want to try and I'll guide you through. There is also the old tried and true, Hot dogs and hamburgers and all the trimmings. LOL Go for it girl, go all the way. I'll be here helping you do whatever you want. Susie |
User: Mother in Law
Member since: Total posts: |
From: plrlegal
Date: 02-10-2004, 10:52 AM (6 of 33)
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Thanks Susie! The shrimp pasta sounds yummy and I could heat it up in the microwave so it will be hot for the luncheon. Albertson's has what they call "fresh shrimp". Actually, it is flash frozen and flown in. What people eat as fresh seafood here in Oklahoma the people on the east coast (i.e., Florida, Louisiana, etc.) feed to their cats. Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 02-10-2004, 04:50 PM (7 of 33)
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Shrimp Pasta 4 or 5 pounds of raw shrimp peeled 1 stick of butter or margarine to sauté shrimp, plus ½ stick to sauté the seasonings Cajun Seasoning or homemade mix as explained for Jambalaya 2 teaspoons of Liquid Crab boil seasoning (if you don’t have this don’t worry about it, it will taste good without it, this just gives it more flavor spicier) 2 quarts of Heavy Whipping Cream 3 stalks of celery (about ¾ cup) 1 Large Onion or 2 small (the size of an Orange would be the size of the large onion) 2 toes of garlic (Not the whole clove just two toes of the clove) ½ green bell pepper ½ cup of Parmesan cheese 4 pounds of cooked spaghetti (I like the regular spaghetti but you can use angel hair pasta if you like) In a skillet sauté the shrimp in the stick butter and sprinkle with Cajun seasoning mix. Add Crab boil and sauté for around 5 to 10 minutes on med heat. Chop all the seasoning very fine. In a large pot sauté seasonings, onions, garlic and ect in a half of stick of butter or margarine until translucent, (until clear) add whipping cream and bring to boil. Boil for around 10 minutes, add parmesan cheese and shrimp and cook another 5 minutes stirring occasionally. There will be juice in the skillet when you finish with the shrimp pour this in the pot also when putting in shrimp. After cooking the liquid with the seasoning and shrimp for the 5 minutes pour the cooked spaghetti in the pot with the mixture and stir really well. Turn off the fire . This will be liquidly not thick. Don’t worry as it cools it will thicken and get really clingy to the spaghetti. Enjoy. You can also add some smoked sausage to this and have both shrimp and sausage in it. Hope you enjoy. My kids love this. Make sure you salt and pepper everything you put in the pot, including the shrimp, the water and all the seasonings and don’t forget to salt the pasta. Serve with some crusty bread. DDDDDDDDlicious. Let me know how it comes out Patsy. |
User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 02-10-2004, 04:52 PM (8 of 33)
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Shrimp Jambalaya 4 pounds of Fresh or Frozen Shrimp (peeled) ½ stick of margarine or butter Cajun Seasoning to taste (if you don’t have this kind of seasoning you can make it by mixing cayenne pepper, lemon pepper, paprika and a little salt and black pepper together and sprinkle this mixture on the shrimp) It’s according to how hot you want it to be how much you put of the pepper stuff.) 1 pound of smoked sausage cut into cubes or slices about the size of a quarter 1 Large Onion (white onion) 1 bunch of green onions 2 Tablespoons parsley (dried or fresh) Two toes of garlic (Not the whole pod just two toes) 2 sticks of celery about ½ cup 1 Green Pepper 3 cups of white long grain rice Not instant ¼ cup of olive oil 6 cups of hot water 1 can of tomato sauce about 12-ox can Chop up seasoning, onions, green onions, parsley, garlic, celery and green pepper very fine. Place on the side. Peel shrimp and rinse very good especially if they are frozen and place them in a skillet with butter and sauté for around 5 minutes, you are not cooking them you are just adding some seasoning to them. Sprinkle them with the Cajun mix above and sauté until you think the seasoning is cooked on the shrimp usually 5 minutes are a little more. Do not over cook the shrimp. Combine the sausage into this and set on the side. . In a large Pot 5 or 6 quart pour olive oil in pot and rice stir until rice becomes opaque. Add chopped seasoning Onions and ECT. After the seasoning is all cooked where it is translucent (looks like you can see through it) pour Shrimp and Sausage in pot with seasoning and rice and mix tomato sauce and water in Salt and Pepper the water. Cover and let this cook on low fire until all water is absorbed into rice. Around 20 – 30 minutes. Fluff and serve. If you don’t serve right away take the pot away from the heat of the stove and let it cook down with lid off. If you don’t it will continue to cook the rice an the rice will get mushy. ENJOY!!!!!! |
User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 02-10-2004, 05:00 PM (9 of 33)
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Patsy, I lived in Dallas a little while and know about the seafood shortage if you don't live on the coast of the US. Being raised on fresh seafood, crabs, shrimp, oysters, salt water fish, crayfish, and everything inbetween it didn't take me long to yearn for home. Fresh French bread as we know it in New Orleans, was hard to get also. Then there is Barq's Rootbeer which is now all over the country they tell me, at that time you couldn't get it anywhere but here. Louisiana hot sauce is also a speciality. It's just what you are raised on that makes home so special. I know I was homesick for the La food when I was away. I hope you can get all the things or something close to it in OK. You will make friends with those two recipes. As the cajuns say, "I gar-ran-tee". Hugs Susie |
User: Mother in Law
Member since: Total posts: |
From: plrlegal
Date: 02-10-2004, 07:53 PM (10 of 33)
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Thanks Susie. They all voted for the shrimp pasta. How many does that receipe feed? We all take one dish. 4 to 5 pounds of shrimp here will cost me about $40.00. Could I do half of that receipe? Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 02-10-2004, 08:49 PM (11 of 33)
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Yes you can half the recipe. You can also substitute sausage for say 2 pounds of shrimp and 1 pound of sausage. Smoked sausage is really good or italian sausage is too. If you can get the links of sausage just take the meat out the casing and make little small balls out of the sausage and fry it a little before putting it in the sauce with the shrimp. susie |
User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 02-11-2004, 12:36 AM (12 of 33)
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I forgot shrimp was so scarse and expensive in OK. This recipe will make a lot of pasta. Cutting it in half would be plenty, it would feed around 10 people, giving each around 1/4 pound of pasta each serving. The four pounds of cooked pasta will fill a 12" X 16" X 4" lasagne pan. So judge by that what size pan to use if you cook just 2 pounds of pasta. You can tweak this recipe however you like. Use different meats instead of seafood. Stir fry some beef strips like you are making fiheitas and throw them in instead of the shrimp. If it's too expensive to get shrimp. Can use any kind of sausage. Or mix up some sausage, some shrimp, some beef. Just don't forget to season the meat when you saute it before you put it in the sauce. Let me know what you decide. Add a little lemon juice to the shrimp when you are sauteing them so they don't taste like frozen shrimp and rinse them well with cold water before putting them in the saute pan. That will take any freezer smell or taste them might have. Susie |
User: Mother in Law
Member since: Total posts: |
From: DorothyL
Date: 02-11-2004, 07:44 AM (13 of 33)
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Susie -- My husband love shrimp so I am always looking for recipes and I grabbed your shrimp pasta recipe. I already have one for jambalaya that is very much like yours. I'll make the shrimp pasta next week since we had grilled shrimp just a couple days ago. I'll let you know what he thinks of it but I already know he'll love it. Thanks Dorothy |
User: DorothyL
Member since: 12-09-2002 Total posts: 3883 |
From: MaryW
Date: 02-11-2004, 02:25 PM (14 of 33)
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Want me to wrestle an alligator for the tail.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: plrlegal
Date: 02-11-2004, 08:05 PM (15 of 33)
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Go ahead Mary if you can catch one in the snow in Nova Scotia. Have you made it home yet? Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 02-11-2004, 11:04 PM (16 of 33)
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Dorothy, I'm glad to help you out. Let me know how he likes it. Another tip on this shrimp pasta recipe. One of my sons don't like to see the seasonings in the pasta, (green is his hangup) so if he's coming for dinner what I usually do is cook the sauce until it's done and right before adding the meat and seafood I stain out all the green things. By then the flavor is in the sauce and he can't see the green things. (celery and bell pepper.) Thought I'd throw that in some people like the seasonings they just don't like to see it in there. Mary, My oldest son could have taken you aligator hunting. He loves doing that sort of stuff. Frog gigging too. He took some out of town family members to see the aligators one time and they came back saying the canal that they were in was covered with the little farmits. Big ones and babies. I'll have to send you some pictures next time he goes out. Did you make it to Louisiana and Vegas or did you fizzle out before you got to go there. LOL That was a long vacation Mary. I know you're glad to be home. Jordan must have been glad you got home today. Hugs Susie |
User: Mother in Law
Member since: Total posts: |
From: MaryW
Date: 02-12-2004, 09:12 AM (17 of 33)
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Yes, we fizzled out. A month is quite a while to live out of a suitcase. A week or two is better. Jordan tried to be so blase, but he never fought over lots of hugs and kisses. MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Mother in Law
Date: 02-12-2004, 10:44 PM (18 of 33)
Mary is Jordan your only grandchild? He sounds like my Donovan and Joey. They are wrapped around their MawMaw's heart. The girls are too but there is something about a little boys twinkling eyes. I guess because I can relate to them since I had three boys and no girls.  Susie |
User: Mother in Law
Member since: Total posts: |
From: MaryW
Date: 02-13-2004, 07:23 AM (19 of 33)
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I have four grandsons. Ryan is 7, Mattie will be 6, Dale is 8 and Jordan is 13. Jordan lives with us, he was our first grandchild. I saw Ryan and Mattie the first day back, they were so excited it was hard to catch them. LOL. MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Mother in Law
Date: 02-13-2004, 10:30 AM (20 of 33)
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Wow!!!! all boys. My Donovan is 13 he's the one that lived next door to me up until she took him away two years ago and it almost killed me. I buried myself into sewing even more. That's when I got my embroidery machine. That's a hard age to deal with for them and us. Hugs susie |
User: Mother in Law
Member since: Total posts: |
From: Sherri
Date: 02-14-2004, 10:30 AM (21 of 33)
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We tried the shrimp pasta recipe Yesterday. Yum yum yum!!! Sher My website
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User: Sherri
Member since: 02-07-2001 Total posts: 357 |
From: Mother in Law
Date: 02-14-2004, 02:57 PM (22 of 33)
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If it's not spicy enough you can twick it with a little ceyanne peper. I'm glad you enjoyed it Sherri. Wasn't it easy? I like it because when you fix it add a salad and you have a dinner that feeds the masses. LOL Hugs Susie |
User: Mother in Law
Member since: Total posts: |
From: Magot
Date: 02-14-2004, 04:36 PM (23 of 33)
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I have to admit Susie, whenever I read your receipes they sem to be to feed hundreds of people! I can imagine you at the feeding of the 5,000. Disciples: "Well, we got 5 loaves of bread, 2 fish and Susies shrimp jambalaya and her bean hot pot" Jesus: "Well, what are you bothering me for? Susie's got it covered! Pass me seconds of the beans please -" (Perhaps good jews wouldn't have eaten the shrimp? not sure about levital law..) love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: Sherri
Date: 02-14-2004, 07:51 PM (24 of 33)
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Yes I halfed the shrimp recipe and was still enought for three adults and two kids (one who has a hollow leg) Sher My website
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User: Sherri
Member since: 02-07-2001 Total posts: 357 |
From: Mother in Law
Date: 02-14-2004, 09:08 PM (25 of 33)
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I hope everyone can understand this but I have no recipes wrote down on paper. I just cook. So that's what you get when I send you a recipe. I cook it in my head as I'm typing it out. I figure how many people are here and how many may be here when I'm done and that's what I put in my pot. The trick is tasting as you go. Most of the time when I'm finished cooking I'm not hungry anymore. That's the truth. I have a small bowl I keep by my stove that I use to sample the dish as I go. I always cook too much and it gets eaten even if the neighbors come in later and smell what I cooked they always take some home. My neighbors are like family to me and cooking is my passion so the more the merrier. I raised 3 sons and when they were old enough to have friends over and girl friends over I fed all of them. There is always a place at my table for one more. I'd rather have too much than not enough to feed them. Sorry if it's too much for you but like Sherri did you can always half it or you can freeze it for later. Jan, that would be a the reward of all rewards to cook for Jesus. But you know he cooks along side of all the time anyway. Hugs Susie |
User: Mother in Law
Member since: Total posts: |
From: Magot
Date: 02-15-2004, 10:54 AM (26 of 33)
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Just set an empty chair Susie, he'll be glad to drop by...
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Mother in Law
Date: 02-20-2004, 09:42 PM (27 of 33)
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Okay Patsy what's the verdict? Did you make a hit with the pasta? Did you taste it before you put it in the fridge last night? Emeril made some last night on his show. Hugs Susie |
User: Mother in Law
Member since: Total posts: |
From: plrlegal
Date: 02-20-2004, 09:58 PM (28 of 33)
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Sorry I haven't posted earlier. The Shrimp Pasta was a gigiantic hit!!! Gave the recipe to about half-dozen people (men & women) and bought about 3 servings worth home. DH had two of those servings with big hunks of fresh French Bread for his dinner tonight. I have even munched on it cold this evening in going back and forth through the kitchen it was sitting on the counter and I kept eating a spoonful of it cold on my random trips. It is very yummy, even cold. My stomach is about to pop I've eaten so much cajun/creole spiced stuff today. I only made half the recipe last night w/2 lbs of the small shrimp and there was more than enough. I can't imagine if I made the entire recipe. Thanks -- Gotta Love Ya Susie -- you great Cajun Cook!!! Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 02-21-2004, 12:01 AM (29 of 33)
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I'm so glad everyone enjoyed it. Now what are we going to cook for the next get together? I'll hunt up some more things and throw them out there for you to try next time. My baby meatballs are killer too. Just let me know when you're ready. Hugs Susie |
User: Mother in Law
Member since: Total posts: |
From: plrlegal
Date: 02-21-2004, 06:54 PM (30 of 33)
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Thanks Susie. Have to wait until they decide what the theme will be for the March birthday celebration. Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 03-13-2004, 01:17 AM (31 of 33)
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I cooked 5 pounds of shrimp and 3 pounds of lenguini (this time I used the linguini instead of spaghetti) and it came out really good. It's all gone. My ex daughter in law and her college friend came over and we cooked it, then my other sons came and took bowls of it home with them and the next door neighbor came with his bowl, he and his wife were fighting over who was going to get the most. LOL Now it's all gone. LOL This weekend is the Irish, Italian, and Islanno's parade where they throw veggies off floats. I caught around 20 heads of cabbage last year. Carrots, potatos and all kinds of veggies.  I won't be here for the parade. We are going to see his sister in MIssissippi Sunday and that's when the parade is going to be held. Maybe the kids will bring me some goodies back.
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User: Mother in Law
Member since: Total posts: |
From: MarysRose
Date: 03-13-2004, 01:30 AM (32 of 33)
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goodness! I would hate to catch a cabbage! I'm a lousy thrower and and even worse catcher! I laughed while reading your post; imagining a cabbage or a potato coming flying through the air and me closing my eyes and holding my hands out! LOL Laura
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User: MarysRose
Member since: 06-19-2003 Total posts: 37 
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From: Mother in Law
Date: 03-13-2004, 01:58 AM (33 of 33)
| LOL Mary Rose we are pros at catching things in New Orleans at parade time. They really don't throw them off the floats, 50 floats this year by the way, they sort of lob them down to you. LOL It's so much fun. |
User: Mother in Law
Member since: Total posts: |
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