How about one for King Cake?

KING CAKE WITH CREAM CHEESE FILLING

2-1/4 tsp. yeast
1/4 cup water
1/2 cup milk
1 cup butter
1/2 cup sugar
2 egg yolks
2 eggs
4 cups flour

Filling:
1/2 king cake recipe
16 oz. cherry, apple or apricot pie filling
8 oz. cream cheese
1/4 cup sugar
2 Tblsp. flour
2 egg yolks
1 tsp. vanilla
1 dried bean
yellow, green purple sugars

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should start bubbling. Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size about 1-1/2 hours.

Pat dough down and cover with the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes at 375 F.

Preparation: Remove dough from refrigerator with well-floured hands, while it's firm and cold, shape into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30X9 rectangle as thin as pie crust. Let the dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or a large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Preheat oven to 350F. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars in two inch wide bands.

Bake for 45 to 60 minutes or cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold.

If using a plastic baby, instead of the bean, insert it into the bottom of the cake after it is cooked. Tradition says that the person getting the King cake baby, will make the cake for the following Mardi Gras Season.

Yield: 12 Servings.

Posted By: Betsy at TKL. Date: Sun Feb 10th, 2002.

SHRIMP ETOUFFEE (serves 6)
1 medium onion, chopped fine
2 finely chopped green onions (with some of the tops)
3-4 cloves garlic, minced
1/4 cup finely chopped celery
1 stick butter
2 TBL flour
10 1/2 oz can tomato puree
2 bay leaves
1 tsp Worcestershire
4 drops Tabasco
1 tsp salt
1/2 tsp sugar
1/2 tsp crushed thyme
1/8 tsp pepper
1 lb raw shrimp, shelled & deveined

HERBED RICE
3 TBL butter
1 cup finely chopped onion
1 cup raw white rice
1/2 tsp dried marjoram
1/2 tsp dried summer savory (I omit)
1 tsp dried rosemary
1/2 tsp salt
2 cups chicken broth

In a large skillet, saute the onion, greend onions, garlic & celery in butter until tender. Add the flour; cook & stir until lightly browned. Add 2 1/2 cups water, the tomato puree, bay leaves, Worcestershire, Tabasco, salt, sugar, thyme & pepper. Simmer uncovered, stirring occasionally for 25 minutes or until the sauce has almost reached the desired consistency. Add the shrimp & continue cooking for 10-15 minutes. Serve over herbed rice.~~
Melt the butter in a medium saucepan. Add the onion & rice. Cook & stir over low heat until the onion begins to brown. Add the marjoram, savory, rosemary, salt & broth. Bring to a boil & stir, then turn the heat as low as possible, cover & cook for 14 minutes. Remove the pan from the heat but leave the lid on for 10 minutes or until ready to serve.~~Cotton Country Cooking

Sorry it took me a while to find the recipes. Here are a few more to choose from. The first few are from Tabasco. You can easily substitute shrimp, crab, or lobster for crawfish.

Crawfish Pie

* 1 10-ounce package frozen puff pastry shells, thawed
* 1/2 cup butter (1 stick)
* 1 1/2 cups chopped onion
* 1 cup chopped green pepper
* 1 cup chopped celery
* 3 garlic cloves, minced
* 1 teaspoon salt, or to taste
* 1 teaspoon TABASCO brand Pepper Sauce
* 2 pounds shelled crawfish tails (about 6 to 7 pounds in
the shell) or 2 pounds small shrimp, peeled and deveined
* Juice of 1/2 lemon
* 1/2 tecup chopped fresh parsley
* 1/2 cup chopped green onions, green part only

Preheat oven to 400°F. On lightly floured surface roll each puff pastry shell into a 7-inch round. Place on cookie sheet. Bake 15 minutes or until shells are golden.

Meanwhile, in a Dutch oven or large heavy pot over medium heat, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes. Add the salt and TABASCO® brand Pepper Sauce; cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Add the crawfish tails or shrimp, lemon juice and parsley. Cook 10 to 15 minutes longer. Just before serving, stir in chopped green onions.

To serve, place cooked patty shells on platter; spoon some crawfish mixture into each shell.

Makes 6 servings.

Shrimp Creole

* 3 slices bacon
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1/4 cup chopped green pepper
* 1/4 teaspoon gumbo file powder
* 1 1/2 tablespoons flour
* 1 28-ounce can tomatoes in tomato puree
* 1/4 cup chopped celery
* 2 teaspoons Worcestershire sauce
* 1 teaspoon TABASCO brand Pepper Sauce
* 1 teaspoon salt
* 1 bay leaf
* 2 tablespoons chopped parsley
* 2 pounds shrimp, cleaned and deveined

Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings.

Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree.

Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.

Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.

Makes 4 servings.

Chicken and Andouille Gumbo

* 1/2 pound andouille or kielbasa sausage, cut into 1/4-inch cubes
* 4 tablespoons vegetable oil, divided
* 1 2 1/2-to 3-pound chicken, cut into pieces
* 1 1/2 quarts water
* 1/3 cup all-purpose flour
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup chopped green pepper
* 2 garlic cloves, minced
* 2 tablespoons chopped fresh parsley
* 2 bay leaves
* 1/2 teaspoon dried thyme
* 1 teaspoon TABASCO brand Pepper Sauce
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/2 cup chopped green onions
* Cooked rice

In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.

In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, TABASCO® Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes.

Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.

Makes 8 servings.

Chicken, Pork and Smoked Sausage Jambalaya

* 4 tablespoons vegetable oil, divided
* 3 pounds broiler-fryer chicken parts
* 1/2 pound boneless pork, cut into thin strips
* 1/2 pound andouille or smoked sausage, cut into 1/2-inch slices
* 1 cup sliced celery
* 1 cup chopped onion
* 1 cup chopped green pepper
* 1 clove garlic, minced
* 4 cups canned whole peeled tomatoes, coarsely chopped and undrained
* 1 cup chicken broth
* 3/4 cup tomato paste
* 1 teaspoon TABASCO brand Pepper Sauce
* 1 bay leaf
* 1/2 teaspoon salt
* 1 teaspoon dried oregano leaves
* 1 teaspoon dried thyme leaves
* 1/2 teaspoon ground allspice
* 1 1/2 cups uncooked rice

In 5-quart Dutch oven or saucepot, heat 2 tablespoons oil over medium-high heat. Add chicken and brown on all sides, about 10 minutes. Remove.

Heat remaining 2 tablespoons oil in saucepot. Add pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in tomatoes, broth, tomato paste, TABASCO® pepper sauce, bay leaf, salt, oregano, thyme and allspice.

Return chicken to saucepot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of saucepot.

Makes 8 servings.

Hurricane I
Submitted by: Kim
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"Super tropical drink that needs to be served in a hurricane glass!"
Original recipe yield: 1 serving.

Prep Time:
3 Minutes
Ready In:
3 Minutes
Servings:
1 (change)

INGREDIENTS:

* 1 (1.5 fluid ounce) jigger amaretto liqueur
* 1 fluid ounce light rum
* 1 fluid ounce dark rum
* 6 fluid ounces orange juice
* 6 fluid ounces pineapple juice
* 1 teaspoon lemon juice
* 1 dash grenadine syrup
* 1 orange, sliced into rounds
* 1 maraschino cherry

DIRECTIONS:

1. Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

This is GREAT !

CINDY MAC'S Louisiana BBQ Shrimp

1 1 1/2 lbs. large shrimp
1 stick butter, melted
3 tablespoons Worcestershire
1/4 teaspoon cayenne
1/2 teaspoon coarse salt
1/4 teaspoon fresh-ground pepper
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil

DEHEAD shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours. BAKE in preheated 350 degree oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.