CRAWFISH PIE

BAKED BASS

lbs crawfish tails

sticks margarine

/2 cups flour

onion, chopped

cloves garlic, minced

green pepper, chopped

bunches shallots, chopped

bunch parsley, chopped

cup celery, chopped

tbs tomato sauce

/2 tsp red pepper

/2 tsp black pepper

frozen pie shells

1 large bass, filleted

1 onion, chopped

1 green pepper, chopped

1/2 stick margarine

2 cans tomato sauce

1 can tomatoes

2 tbs lemon juice

1/2 cups green onions and parsley

1/2 tsp Tobasco sauce

salt, pepper, garlic powder to taste

1 tsp salt

Sprinkle filets with lemon juice. Season well and

place in double gallon zip-lock bag and put in cooler

overnight.

margarine in Dutch oven. Add tomato sauce and

whole tomatoes. Cook over medium heat 45

Wilt onions and green pepper in

Melt margarine in Dutch oven. Add flour and brown

lightly. Add garlic, onions, green pepper, celery,

shallots, and tomato sauce. Stir to blend and cook

covered 1 hour. Stir frequently to keep from sticking.

Add 3 cups water and simmer several hours. If

mixture thickens too much, add more water. Add

tails and cook 15 minutes. If mixture is too thin now,

add 2 tsp cornstarch. Add parsley. Mix well and

pour into pie shell. Plop second shell over the filled

one and pinch down to make top crust. Bake at 350

in cardboard oven for 15 minutes. Reduce heat to

minutes uncovered. Add 2 cups cold water. Season

to taste along with Tobasco sauce. Cook 25

minutes over medium heat. Add filets and bake at

325 for 40 minutes. Sprinkle with green onions and

parsley and serve.

TUNA SPINACH AU GRATIN

golden brown.

00 and bake another 12-15 minutes or until crust is

4 tbs grated parmesan cheese

cans tuna, drained and flaked

pkg frozen chopped spinach, cooked and drained

/8 tsp red pepper minced

tbs lemon juice

CRAWFISH JAMBALAYA

/2 tsp salt, pepper

lb peeled crawfish

cups cooked rice

tsp olive oil

cloves garlic, minced

onion, chopped

/2 cups celery, chopped

/2 cups green pepper, chopped

stick margarine

cup green onion, chopped

tbs parsley flakes

2/3 cups Italian bread crumbs

1 cup mayonnaise sauce

2 tsp Tobasco sauce

Blend ingredients and fold in mayo. Spoon into

medium pot. Sprinkle with additional parmesan

cheese. Bake in Dutch oven or cardboard oven at

350 for 20 minutes.

tsp red pepper

NUTTY-FRIED TROUT

salt

medium trout

/2 cups flour

/4 tsp garlic powder

/4 cups walnuts, finely chopped

/8 tsp salt

/8 tsp pepper

eggs, beaten

/4 cups olive oil

Sauté green pepper, garlic, onion, and celery in

margarine in Dutch oven. Add olive oil. Cook

uncovered for 40 minutes over low heat. Add peeled

crawfish tails and cook for another 10 minutes. Add

green onions, seasoning, and rice. Mix well. If

mixture seems a bit dry, add more margarine.

Clean trout and pat dry. Combine dry ingredients

into a gallon zip-lock and shake to mix well. Dip

trout into beaten eggs, then shake one at a time in

flour mixture. Set trout aside on a large pot lid or 10

minutes. Heat oil in a large skillet and fry trout until

brown, about 7 minutes on a side.

The Geezer Cookbook

-- 58 --

Dwayne Pritchett