Fleur de lis' profile page
Recipes
Jamaican Jerk Chicken
By Fleur de lis
Place chicken in a medium bowl
- 6 skinless, boneless chicken breast halves - cut into chunks
- 4 limes, juiced
- 1 cup water
- 2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 1/2 cups chopped green onions
- 6 cloves garlic, chopped
- 2 habanero peppers, chopped
Cheese Cake Squares
By Fleur de lis
from Pi Phi Tea
- Mix:
- 1 Betty Crocker pound cake mix
- 1 stick melted butter
- 2 eggs
- 1 tsp vanilla
- (Mix together spread in a 9 x 12 greased and floured pan)
- 1 8 oz pkg of cream cheese
- 1 box powdered sugar
- 2 eggs
- 1 tsp vanilla
Sandra's Corn Dip
By Fleur de lis
Mix together and chill. Serve with Wheat thins or cracker or chip of your choice
- 2 cans Mexican Corn (drained)
- 8 oz sour cream
- 8 oz cream cheese
- 1 cup sharp cheddar cheese
- 1 cup Pepper Jack cheese
- 1 packet dry ranch dressing
- 1 can Rotel, drained
Big M's Barbadian Chicken Skewers
By Fleur de lis
Place garlic, onion, habanero peppers, green onions, thyme, allspice, and ginger into the bowl of a food proces...
- 4 cloves garlic
- 1 onion, cut into 6 wedges
- 2 habanero peppers, seeded
- 1 bunch green onions, chopped into 1 inch pieces
- 1 tablespoon dried thyme
- 1 1/2 teaspoons ground allspice
- 1 inch piece fresh ginger root, peeled
- salt and pepper to taste
- 3/4 cup rum
- 3/8 cup dark molasses
- 4 limes, zested and juiced
- 4 boneless skinless chicken breasts, cut into 1 inch pieces
Shrimp Sandwich Pinwheels
By Fleur de lis
Party appetizer
- Filling:
- 2 cans of large shrimp
- 1/2 med onion grated(or mashed in food processor)
- cayenne pepper to taste
- mayonnaise
- Bread:
- Cut off crust and roll flat with rolling pin.
Eggplant lasagna
By Fleur de lis
From the Advocate Thursday paper
- 1 acorn or butternut squash, peeled and chopped
- several small tender eggplants, peeled and sliced
- 1/2 tsp Italian seasoning
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 tsp minced garlic
- 1 jar (1 lb., 7.5 oz) jar Prego tom sauce divided
- 1 1/2 cups ricotta cheese
- 2 strips lasagna noodles, broken in half
- 2 cups fresh baby spinach
- 2 cups mozzarella cheese
Petit Pois Salad
By Fleur de lis
Layer in a glass salad dish: Lettuce Celery Green onions Bell pepper Petit pois peas Mayonnaise cheese baco...
- 1 can petit pois peas
- 2 or 3 ribs chopped celery
- Chopped green onions
- 1 chopped bell pepper
- mayonnaise
- Sharp cheddar cheese, grated (Quantity is up to you)
- 1 Tbsp sugar (optional)
- 1 head of lettuce (your choice) I use iceberg
- 1 lb bacon fried crisply and crumbled
Shrimp Creole from The Advocate
By Fleur de lis
1. In a heavy skillet, make roux with flour and oil, stirring constantly until medium brown
- 2 tbls. all-purpose flour
- 1-1/2 tbls. oil
- 1 large onion, chopped
- 1/2 bell pepper, chopped
- 1/2 cup celery, sliced
- 5 ozs. diced Ro-tel tomatoes
- 1 (8-oz.) can salt-free tomato sauce
- 1 bay leaf
- 1/2 cup water
- 1 lb. shrimp, peeled and deveined
- 1/3 cup sliced green onions
- 1/2 tsp. black pepper
- 1 tsp. lemon juice
- Parsley, to garnish
- 1 cup cooked brown rice
Mexican Cornbread Casserole
By Fleur de lis
Brown ground beef, drain. Add onions, Rotel with meat, set aside
- 1 lb ground beef
- 1 chopped onion
- 1 can Rotel (drained)
- 2 eggs beaten
- 1 cup grated sharp cheese
- 2 cups cream style corn (16 oz)
- 2/3 cup milk
- 1 box Jeffy cornbread mix
- Preheat oven to 425.
Pasta Shell Stuffing recipe
By Fleur de lis
Place frozen spinach in a strainer and run under hot water until thawed
- 3 packages frozen, chopped spinach
- 3 pounds ground round
- 2 , 8 oz. packs cream cheese, softened
- 2 large onions, chopped
- Grated Parmesan
- salt and papper to taste
- 2 jumbo eggs
- 1 (1 lb package) of large pasta shells
- 2 cups tomato sauce (your own or Prego)