When my grandmother, Mimi as she was known to all who knew and loved her, passed away I was fortunate enough to inherit her recipe box. Actually, it was two very large boxes filled with hundreds of recipes. As I began looking through the recipes I realized that some dated back as far as the 1920’s and were handwritten on crumbling pieces of paper that were succumbing to the effects of time. I first set off to preserve these recipes in a more modern format on my computer. After typing 350 plus recipes and reliving many wonderful memories of being in Mimi's kitchen and gathered around her table, I realized that those were memories that I wanted to reinvent with my children and, hopefully, one day, my grandchildren. I made the decision to cook my way through each and every one of them with being as true to the original recipe as possible.

I have been off to a pretty good start, but I also asked myself question - What good is great food if you do not also share it with friends? So here I am, asking you to take part in this journey through Mimi’s recipe box with me.



Tuesday, August 25, 2009

Crawfish Dip

4 tbsp butter
1 cup onion, minced
½ cup bell pepper , minced
½ cup celery celery, minced
2 cloves garlic, minced
1 jar pimentos, drained
1 lb crawfish, finely chopped
1 tbsp flour (heaping)
¼ cup parsley, minced
¼ cup green onions, minced
1 can cream of mushroom soup
Salt, pepper, Tabasco to taste
8 oz pepper jack cheese, grated
Toast Points

Melt butter and sauté onions, bell peppers, celery and garlic until soft. Add pimentos, crawfish and flour. Cook about 5 minutes until heated through. Stir in parsley, green onions, soup, salt and pepper and Tabasco. Pour into a greased casserole dish and top with grated cheese. Broil 5-10 minutes or until cheese is melted and dip is hot and bubby. Serve with toast points
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1 comment:

  1. UnknownAugust 27, 2009 at 2:27 PM

    This is so good! I had this when you made it. I think when I make it I will add spinich. If I could rate it, it would be 4 out of 5 stars.

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