SHRIMP AND ANDOUILLE BISQUE

SEAFOOD

Ingredients

1 1/2 lb . Andouille sausage
4 lb . shrimp
peeled
2 tablespoon oil
2 onions
chopped
6 stalks celery
chopped
1/4 cup parsley
chopped
2 bunches green onions
chopped
1 tablespoon garlic
chopped
1/2 bell pepper
chopped
2 tablespoon seafood base

4 qt. water
1 tablespoon chicken base

1 qt. water
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon white pepper
1 teaspoon salt
4 oz. brandy 16 oz. heavy cream

Instructions

Saute sausage in oil. Add onions celery bell pepper and garlic.
Cook until tender approximately 15 minutes. Add the seafood and
chicken base (dilute with a little water in microwave first). Add
remaining water and all other seasonings. Cook for 30 minutes on
medium heat. Add the shallots parsley brandy cream and shrimp.
Stir well and continue to cook for 20 minutes on low flame.

HOMEMADE SHERBERT

DESSERTS

Ingredients

1 small pkg. vanilla instant pudding
1 pkg. Kool-Aid (flavor sherbet you
want)
1 cup sugar
1 1/2 qts. milk

Instructions

Mix well at medium speed and freeze.

PEACH CAKE

CAKES

Ingredients

2 cup plain flour
2 cup sugar
1 teaspoon soda
1 teaspoon cinnamon
2 eggs
1 stick butter
16 oz. can peaches drained
--SAUCE*:--
1/2 cup sugar
1/2 cup evaporated milk
1 stick butter
1 teaspoon vanilla

Instructions

Combine cake ingredients. Pour into greased and floured tube
pan. Bake at 350 degrees for 45 minutes to 1 hour. Remove from
pan. Mix sauce ingredients in medium saucepan bring to boil
over low heat. Boil until coats the spoon. Remove from heat and
pour over cake. *May double and serve extra over cake slice when
served.

FABULOUS LEMON DESSERT

DESSERTS

Ingredients

--FIRST LAYER:--
1 cup flour
1 stick of margarine
1/2 cup chopped pecans
Mix together and press in botom of 9 x 13 inch pan and bake at 350 degrees for 15 minutes. Cool. --SECOND LAYER:--
1 (8 oz.) pkg. cream cheese
1 cup powdered

Instructions

Beat and spread over second layer. Then cover with more Cool Whip
makes about 20 small servings (very rich).

MERINGUE SQUARES WITH SAUCE

SPREADS

Ingredients

1 cup egg whites
3/4 teaspoon cream of tartar
1 1/4 cup sugar
1/8 teaspoon almond extract
Separate eggs. Save 4 yolks. Add cream of tartar to egg whites. Beat until foamy. Add sugar gradually beating continuously to stiff peaks. Pat into 9 x 9 inch pan. Bake at 300 degrees for 1 hour. Set pan in larger pan with 1 inch hot water.CUSTARD SAUCE:
4 egg yolks
1/2 cup sugar
2 cup cream
Dash of salt
1 teaspoon vanilla

Instructions

Beat 4 egg yolks. Add sugar cream and salt. Cook in top of
double boiler until coats a spoon. Serve over meringue.