Subj : BH&G 2019 To : ALL From : DAVE DRUM Date : Sat Mar 06 2021 16:58:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crawfish Fettuccine Categories: Seafood, Pasta, Dairy, Chilies, Cheese Yield: 8 Servings 1 lb Peeled, cooked crawfish - tails * 1 lb Dried fettuccine, broken 1 c Coarse chopped bell pepper 3/4 c Chopped onion 4 cl Garlic; minced 1/4 c Butter 3 tb All-purpose flour 3/4 ts Ground red pepper 1/4 ts Salt 2 c Half & half, light cream, or - milk 1 1/2 c Shredded American cheese 2 tb Snipped fresh parsley 1/3 c Grated Parmesan cheese Thaw crawfish, if frozen. In a Dutch oven cook fettuccine according to package directions. Drain; return to Dutch oven. Meanwhile, for sauce, in a large saucepan cook sweet pepper, onion, and garlic in hot butter about 5 minutes or until tender. Stir in flour, ground red pepper, and salt. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese, stirring until melted. Remove from heat; stir in crawfish and parsley. Pour sauce over fettuccine, tossing gently to coat. Spoon mixture into an ungreased 3-quart rectangular baking dish. Sprinkle with Parmesan cheese. Bake, covered, in a 350ºF/175ºC oven for 20 to 25 minutes or until heated through. Makes 8 servings. * If you arent able to find peeled crawfish tails, purchase 4 pounds of whole, head-on crawfish for the 8 serving size or 2 pounds for the 4 serving size. This will yield 1 pound and 8 ounces respectively. Allow about 1 hour to peel crawfish. For 4 Servings: Prepare using the method above, except spoon mixture into a 2-quart square baking dish. Better Homes & Gardens | February 2014 MM Format by Dave Drum - 06 February 2014 Uncle Dirty Dave's Archives MMMMM .... Critical mass: A gaggle of film reviewers. --- MultiMail/Win32 v0.49 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .