Re: Carol's Shrimp Gumbo
  By: Ben Collver to All on Thu Mar 14 2024 10:31 am

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Carol's Gumbo
 >  Categories: Cajun, Gumbo, Shrimp, Soups
 >       Yield: 1 Batch
 > 
 >      15 oz Can diced tomatos with
 >            -chiles; undrained
 >   1 1/3 c  Shrimp stock
 >       2 tb Browned flour
 >       2 tb Bacon fat
 >     1/2    Red onion; chopped
 >     1/2    Portabello cap
 >       5 oz Okra
 >       4    Mini-peppers (bell, yellow,
 >            -red and orange)
 >       5 cl Garlic; thin sliced
 >       1 tb Worchestershire sauce
 >            Bay leaf
 >       6 oz Crawfish tails
 >       4 oz Peeled shrimp (smaller
 >            -count)
 >       1 ts Cajun seasoning (Tony
 >            -Cachachere)
 >   1 1/2 c  Cooked rice
 > 
 >   This recipe is Cajun and one of my favorites. It's infuences are
 >   African American, Native American, and creole. It has as many
 >   versions as there are cooks. For example, it may or may not include
 >   any of the following: Crawfish (peeled tails or whole), shrimp,
 >   alligator, snake, shrimp, chicken or pork sausage. It is normally
 >   tomato based but can be fish broth based with a deep roux that is
 >   just short of burned white flour.
 > 
 >   Most call for hot peppers, like habaneros are common. I went for
 >   milder cubanelles and a tomato based version backed by a fish stock.
 > 
 >   Came out really nice!
 > 
 >   Recipe by Carol Shenk 
 > 
 >   Recipe FROM: 
 >                
 > 
 > MMMMM

Grin!  Catagories and title edited but yes, that's me.

Here's another Brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corned Beef Brisket with Vegetables and Horseradish
 Categories: Main dish, Pressure
      Yield: 6 Servings
 
           -Sue Woodward

MMMMM------------------PRESSURE COOKER COOKBOOK-----------------------
      4 c  -Water
  2 1/2 lb Corned beef brisket, point
           -cut
      3 cl Garlic; quartered
      2    Bay leaves
      4    Carrots; cute into 3" pieces
      1    Head cabbage; cut into 6
           -wedges
      6    Potatoes; peeled & quartered
      3    Turnips; peeled & quartered

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/3 c  Prepared horseradish
      1 ts Prepared mustard
    1/4 c  Sour cream
      1 tb Lemon juice
      2 cl Garlic; crushed
      2 tb Green onions; minced, green
           -part only
      1 ts Sugar
    1/2 ts Salt
    1/8 ts White pepper
 
  Pour water into pressure cooker.  Add brisket.  Over high heat, bring
  water to a rolling boil.  Skim residue from surface. Add garlic and
  bay leaves. Secure lid.  Over high heat, develop steam to high
  pressure. Reduce heat to maintain pressure and cook 1 hr. and 15
  mins. Release pressure accdg. to manufacturer's directions.  Remove
  lid.
  
  Add vegetables to brisket and liquid, stirring gently. Secure lid.
  Over high heat, develop steam to high pressure. Reduce heat to
  maintain pressure and cook 6 mins. Release pressure accdg. to
  manufacturer's directions. Remove lid.
  
  Prepare Horseradish Sauce.  Transfer vegetable to a platter. Slice
  brisket across the grain and arrange slices on a platter. Serve with
  Sauce.
  
  Horseradish Sauce - combine horseradish, mustard, sour cream, and
  lemon juice in a bowl; blend thoroughly. Add garlic, green onions,
  sugar, salt, and pepper and mix well. Serve sauce with corned beef,
  roast beef, or roast pork.
  
  Author - Toula Patsalis
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM

  xxcarol
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