Here's my Shrimp one. Ingredients for a Shrimp or Catfish Po Boy Sandwich 1 pound fresh medium to large shrimp (peeled completely and deveined) 2-3 Thin Catfish filets (cut into strips) Shrimp & Fish Fry mix or corn flour � cup All-purpose Flour 1 tablespoon Sea Salt 2 tablespoons Tony�s Creole Seasoning 1-2 eggs Milk Canola or Vegetable Oil French Bread or Po-Boy Rolls Shredded lettuce Tomatoes (thinly cut) Slice Dill pickles Optional: Yellow Mustard, Creole Mustard, Ketchup, Cocktail Sauce or Tartar sauce. The Seafood: Prepare your Shrimp by peeling completely and slice the top open to remove the dark vein. Prepare Catfish by cutting into strips somewhat like chicken tender strips. Seafood Batter: Prepare the egg wash by breaking an egg into a mixing bowl. Wisk in some milk (maybe a cup). Squeeze in a wedge of lemon or lime juice. In another mixing bowl, pour in the Shrimp & Fish Fry mix. Add � cup of flour, 1 tablespoon Sea Salt and 2 tablespoons Tony�s. Stir altogether well. The Oil: Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. Always be careful to leave 2-4" from the top to leave room for the oil to bubble up. Optimal temperature is 350 to 375 degrees. An electric fryer either has an automatic temperature setting or a button to help you. If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil. If it bubbles up quickly, the oil is ready. Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don�t spread the flames around. Battering Seafood: Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely. Pull out and drop in the Shrimp & Fish Fry mixture. With your right hand, toss the seafood around to fully coat with corn flour. Shake off excess and place on a platter. Continue this process until all seafood is coated. Deep Frying: Once the oil is properly heated, carefully drop seafood into the oil. Be careful not to overcrowd the pan. Seafood should freely move around. Seafood will be ready in just a couple minutes. It should be golden brown and probably will be floating to the top of the oil. Remove with a slotted spoon and drain excess oil on layers of paper towels. Serving Suggestions for Shrimp Po Boy Sandwiches This is optional � prepare French bread or Po�Boys by splitting open and spreading butter on the inside. Toast in the oven. Then, add desired amount of seafood, shredded lettuce, tomatoes, pickles, and mayonnaise. Some people prefer mustard, cocktail sauce or tarter sauce. Fold it altogether and cut in half for easy handling. Oh man � that�s some good eating Cher! I stole it a longtime ago! LOL

I saw this recipe and had all the ingredients so this is dinner tonight. I will report back to give it a rating, but it should be yummy. Salsa Chicken Casserole Ingredients 1 cup uncooked rice 1 cup frozen corn kernels (thawed) 1 (15 oz.) can black beans 1 (16 oz.) jar salsa 1 cup chicken broth ý Tbsp chili powder ý tsp oregano 2 large (1.5 lbs.) chicken breasts 1 cup shredded cheddar cheese 2 whole green onions, sliced Instructions Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8ÃÂ8 inch casserole dish. Stir until everything is evenly combined. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as theyâÂÂll go. Cover the casserole dish tightly with foil. Bake for one hour. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot. http://inspiredreamer.com/salsa-chicken-casserole/ Here is a link that might be useful: Salsa chicken casserole

This is more of a technique than a recipe, but it's so neat I wanted to share here. It was in the food section of our newspaper last week and I want to try it soon. I looked at my food processor and, sure enough, it has a little hole in the bottom of the "pusher". MAYONNAISE In a food processor bowl, "put an egg, a tablespoon of vinegar, 2 tsps. of mustard and some salt. Put the top on and start 'er up; pour a cup of oil into the pusher, with its little hole, and go sip coffee or do yoga. The oil drizzles in, and you get perfect amyonnaise in a minute." Now if this works, I may put Kraft out of business! I'll let you know.

How did we go from recipes to allergies and clogged arteries? Anyone who is worried about heart health is not going to make Sue's recipe and anyone who has peanut allergies is not going to make it either. I think Sue was just asking for recipes. Steak Diane 2 lb. beef round cut 1/2" thick 1/2 C dry sherry - 1/4 C. water 2T, steak sauce 2 tsp. snipped chives 1 tsp. dry mustard instant meat tenderizer 2 T. cooking oil 6 oz. sliced mushrooms sautéed 1/4 C. brandy Trim excess fat. Cut meat into 8 portions. Pound to 1/3" thickness. Combine sherry, water, steak sauce and mustard. Pour over steak in shallow dish. Cover and marinate in refrigerator 2 - 4 hours. Drain, reserving marinade. Pat meat dry. Use tenderizer according to directions on label. Brown steak pieces two at a time over high heat in hot oil about 2 min. each side. Remove to serving plate. Cover and keep warm in slow oven while cooking remaining meat. Add reserved marinade and mushrooms to skillet. Bring mixture to boiling and pour over meat. To serve, warm brandy in small pan. Ignite and slowly pour over meat. Makes approximately 8 servings. I know, I know, some of you will say you shouldn't use marinade that raw meat has been in so I'm saving you the time....I've been doing it for years and so far, I've lived to be 79 and have never gotten sick from it! And think about it, the meat has been sitting in the marinade already, and the meat is raw and you're cooking it with the marinade on it!