* Exported from MasterCook *

Crawfish Cornbread Dressing

Recipe By: adapted from the recipe of The Food Company

Serving Size: 10

Categories: Seafood Dressings

Amount Measure Ingredient -- Preparation Method

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1/2 cup butter

3 cups chopped onion

2 cups chopped celery

2 cups chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped green onions

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon white pepper

3 teaspoons chopped parsley

1 pound crawfish tails

16 ounces dry corn bread (stuffing) mix

2 eggs

1 1/2 cups chicken broth

salt and pepper to taste

Preheat oven to 350 F. Grease a 9x12-inch casserole dish. Melt butter in heavy skillet; add onions, celery and peppers. Cover and cook until vegetables are tender, stirring occasionally. Stir in green onion, pepper seasonings and parsley. In a large bowl, stir together crawfish, vegetables, and corn bread. Add eggs and chicken broth. Mix thoroughly. Add salt and pepper to taste. Bake for 1 hour.

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* Exported from MasterCook *

Chipotle Meatloaf

Recipe By: Personal Chef Ruby Price

Serving Size: 8

Categories: beef

Amount Measure Ingredient -- Preparation Method

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2 pounds ground chuck

1 cup diced red bell pepper

1 cup finely chopped onion

2 scallions -- thinly sliced

5 cloves garlic -- minced

1 chipotle pepper (from a 7 ounce can -- chipotles in adobo)

1 tablespoon adobo sauce-reserved from can of chipotles

1 tablespoon Worcestershire sauce

3 eggs

1/2 cup seasoned bread crumbs

Kosher salt -- to taste

freshly ground black pepper -- to taste

Preheat oven to 350. Mix all ingredients in large bowl. Place in loaf pan. Cover with foil and bake for 1 to 1 1/4 hours. Remove foil toward the end to brown top. Remove from oven and let stand 15 minutes.

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Serving Ideas : Goes well with the Blue Cheese Mashed Potatoes.

Blue Cheese Mashed Potatoes

Serving Size : 4

Categories : Potatoes Side Dishes

Amount Measure Ingredient -- Preparation Method

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2 pounds russet potatoes

5 tablespoons unsalted butter

3/4 cup heavy cream

kosher salt -- to taste

freshly ground black pepper -- to taste

1 cup

blue cheese -- crumbled

Peel potatoes and cut them into 1 inch pieces. Cover with 1 inch cold water in large, heavy saucepan and bring water to a boil. Turn heat down to medium, cover the pot and cook potatoes until they are just soft. Heat butter and cream in another saucepan. Reduce by one-fourth. Drain potatoes and mash them while pouring in the hot cream mixture. Stir in blue cheese, season with salt and pepper. Serve at once.

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