Ingredients
1 heaping teaspoon all purpose flour
1 tablespoon parsley
1 teaspoon salt
2 very thin slices lemon
1/4 teaspoon cayenne pepper
1 tablespoon green onion
1 lb. cleaned crawfish tails, commercial kind
crawfish fat and water to make 3/4 cup
1 heaping tablespoon tomato paste
1 stick margarine or butter 1 medium onion, chopped fine

Steps
Use a saucepan with a tight fitting lid to etouffee, (French for smother).
Season crawfish tails with salt and pepper, set aside.
Melt butter, add onion, cook over medium heat until tender.
Stir in the flour, blend well.
Add water, crawfish fat, lemon, tomato and garlic.
Cook slowly, about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails, cover with lid.
Cook 8 minutes.
Season again, to taste.
Add green onion and parsley, cook 2 minutes longer.
Serve on steamed rice.
Garlic bread and green salad is a good companion to crawfish

Ingredients
1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Steps
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Carbs Per Serving : 23g total

Ingredients
8 eggs
1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese
3 tablespoons chives
4 thin radishes, sliced thin
1 head lettuce, torn fine for salad
1 avocado, cubed

Steps
Boil the eggs, until hard and dice them.
Fry the bacon and crumble it.
Mix all ingredients in a bowl.

NOTES:
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly.
Carbs for lettuce base on 2 for 1 cup – adjust accordingly.
Carbs for hot pepper cheese not included in above total – adjust accordingly.

Servings
4 persons

Ingredients
2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

Steps
Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan.
Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute.
Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.

Servings
6 persons

Ingredients
16 oz Cheddar; Sharp, Shredded
8 oz Green Olives; Stuffed *
2 Green Bell Peppers; Md
12 French Rolls; Large
6 oz Tomato Sauce;
1 Onion; Md*.

Steps
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls.
Place the tops back on the rolls and secure with tooth picks.
Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes.
Serve Hot.

* These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste.