A Cajun chef/friend of mine offers this suggestion for appetizers:
Stuffed Jalapenos, cut in half lengthwise, remove membrane and seeds,
fill with cream cheese and chives (sold in the dairy dept)
put 2 pieces of shrimp on cream cheese, season w/Tony’s
and put 2 pieces of bacon over shrimp.
Cook for 30-45 min on grill or till bacon is done (not crisp) cool and serv.
-----Original Message-----
From: mark.al...@l-3com.com
To: Terry Holsinger <tr...@sprynet.com>; germa...@aol.com
Cc: stefan.crea...@arm.com; wdfeas...@suddenlink.net;
Texascavers@texascavers.com
Sent: Thu, Oct 1, 2009 11:50 am
Subject: RE: [Texascavers] TCR 2009:
I'm allergic to vegetables, so, thanks for thinking if us!
With gator, chicken, sausage, shrimp, and all, I should be able to
survive the weekend!
Mark
-----Original Message-----
From: Terry Holsinger [mailto:tr...@sprynet.com]
Sent: Thursday, October 01, 2009 11:27 AM
To: germa...@aol.com
Cc: stefan.crea...@arm.com; wdfeas...@suddenlink.net;
Texascavers@texascavers.com
Subject: Re: [Texascavers] TCR 2009:
The Gumbo we is making does not have shellfish in it.
We were think'n bout this issue fairly early on in the menu planning.
Terry H.
germa...@aol.com wrote:
> That sounds really yummy.
>
> Don't forget to have something for folks who are allergic to
shellfish!
>
> julia
>
>
> -----Original Message-----
> From: Stefan Creaser <stefan.crea...@arm.com>
> To: Walter Feaster <wdfeas...@suddenlink.net>;
Texascavers@texascavers.com
> Sent: Thu,=2
0Oct 1, 2009 12:12 am
> Subject: RE: [Texascavers] TCR 2009:
>
> Hi Walter,
>
>
>
> I can answer for Allan...
>
>
>
> We are planning a Cajun Theme this year (so bring your beads!).
Barring
>
> accidents, sudden changes of heart, etc. the menu looks like this:
>
>
>
> Starters - Shrimp PoBoy's, alligator bites
>
> Main - Chicken&Sausage Gumbo
>
> Crawfish Tail Etouffee
>
> Some Veggie dish (under development)
>
> Sides - Creole Okra and Tomatoes
>
> Red Beans and Rice (V)
>
> Dirty Rice and/or Maquechoux (V)
>
> Dessert - Gateau de Decharge
>
> Cajun Cup Pies
>
>
>
>
>
> Because the main courses are more 'liquid-y' this year I would suggest
>
> people bring a bowl or high-sided plate so these don't spill. And save
>
> space for dessert, samples we've tried have been awesome!
>
>
>
> I will send out another email closer to the time as a reminder, and a
>
> request for help ;-)
>
>
>
> Any questions please email me.
>
>
>
> Cheers,
>
> Stefan
>
>
>
> -----Original Message-----
>
> From: Walter Feaster [mailto:wdfeas...@suddenlink.net
<mailto:wdfeas...@suddenlink.net?>]
>
> Sent: Wednesday, September 30, 2009 11:12 PM
>
> To: Texascavers@texascavers.com <mailto:Texascavers@texascavers.com>
>
> Subject: [Texascavers] TCR 2009:
>
>
>
> Allan, what is on the menu for Saturday20night?
>
>
>
> Walter
>
>
>
>
>
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>
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