Recipes 2

Servings: 16
CRUST
12 ounces vanilla wafer cookie
1/8 pound butter (Klienpeter Brand)
FILLING
24 ounces cream cheese (Sure Fine Brand)
1 cup granulated sugar
5 tablespoons corn starch (Sure Fine Brand)
4 each eggs (Sure Fine Brand)
1 tablespoon vanilla extract
2 tablespoons almond extract
2 cups strawberries, pureed
1/4 cup honey (LSU HONEY BEE LAB)
GLAZE
1 1/2 cups strawberries, pureed
2 tablespoons corn starch (Sure Fine Brand)
2 tablespoons lemon juice
1/2 cup granulated sugar (Sure Fine Brand)
10 each strawberries, Large sliced in half
2 ounces almonds, sliced thin

CRUST

• Place vanilla wafers in a food processor and run it until it is just crumbs.
• Melt butter in a measuring cup and microwave it until just melted.
• Drizzle butter into cookie crumbs while processor is running to blend it together.
• Place crumbs into a baking pan 9" X 11" X 2" deep, level out crumbs and pack with a spoon until it is level and smooth.
• Cover and place in the refrigerator to cool while you're making the filling.

FILLING

• Place cream cheese into a bowl then place the bowl into a larger pan of water on the stove so as to create a double boiler effect and heat to 100 degrees F.
• Pour in vanilla extract, almond extract, and honey into cream cheese and mix with an electric mixer until smooth.
• Mix sugar and corn starch together, pour into cream cheese and mix until smooth.
• Pour pureed Strawberries into mixture and mix until smooth.
• Pour entire mixture into pan with crust and bake at 350 degrees F. for 45 minutes.
• After the 45 minutes bake time turn off oven and slightly vent door to allow to cool slowly for 1 hour to room temperature.

GLAZE

• Place Strawberries, lemon juice, corn starch, and sugar in food processor and run at high speed until liquified.
• Pour into a sauce pan and cook until it comes to a slow boil, turn off fire, and continue to stir to avoid sticking, then let cool 10 minutes.
• Pour over the top of the cheesecake and spread evenly.
• Cut the 10 Strawberries in half and let drain for a moment.
• Sprinkle sliced almonds over top of glaze and place sliced Strawberries in a decorative manor on top.
• Allow to cool to room temperature, then place in refrigerator to cool for 4 hours to 40 degrees F.
• Serve with a whipped cream or your favorite topping.

Yield: 16 servings

Per Serving (excluding unknown items): 187 Calories; 6g Fat (29.2% calories from fat); 2g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.

Servings: 6
1/8 pound Butter (Kleinpeter Brand)
8 tablespoons Brown Sugar (Sure Fine Brand)
2 tablespoons Strawberry Liqueur
2 tablespoons Dark Rum 151 proof
1/4 cup Strawberry Jam (Sure Fine Brand)
15 each Strawberries, Fresh, sliced in half
20 ounces Vanilla Ice Cream (Kleinpeter Brand)

• Melt butter in a 12" skillet, mix in brown sugar, and cook over a medium fire until sugar is melted.
• Mix in strawberry jam, strawberry liqueur, and stir until a slow boiling effect occurs.
• Place strawberries in skillet flat side down and keep stirring and spooning liquid over the strawberries for approximately 4 minutes.
• Pour in rum, stir slightly and tilt the skillet so as allowing the fire to touch the top edge of the skillet and ignite the rum. (option, use a long lighter)
• After the flame has burned out, turn off the burner and let stand 2 minutes.
• Spoon ice cream into dish then spoon strawberries and sauce over ice cream, and serve immediately.

Yield: 6 servings

Per Serving (excluding unknown items): 11 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

Servings: 24
Yield: 24 each
12 each eggs, hard-boiled
1/2 cup spinach, frozen, drained
6 tablespoons purple onion, chopped fine
1/4 cup mayonnaise
1/4 cup bacon bits, freshly cooked & chopped
2 1/2 tablespoons cider vinegar
2 tablespoons butter, softened
1 tablespoon sugar
2 1/2 tablespoons Magic Swamp Dust Seasoning
1/4 tablespoon Creative Cajun Cooking Seafood Boil

• After eggs are peeled cut them in half long ways and place the yokes in a separate bowl.
• Place egg whites on a tray with opening facing up and chill them to 40 degrees F.
• Mash egg yokes and mix well with other ingredients and let it chill down to 40 degrees F.
• Fill void in egg white with yoke mixture, cover, and keep cold until you are ready to serve.

Per Serving (excluding unknown
items): 72 Calories; 6g Fat (71.5%
calories from fat); 4g Protein; 1g
Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Servings: 15
Yield: 15 servings
1 10 lb. Boston butt roast
1 12 oz can Coke a cola
1/4 cup MAGIC SWAMP
DUST
1/4 cup Worcestershire sauce
1/2 cup barbecue sauce

Copyright: Cookbook #1

• Place roast in foil pan so that it fits snuggly.
• Mix the MAGIC SWAMP DUST, Worcestershire sauce,coke, and barbecue sauce then pour evenly over the roast.
• Cover with heavy duty aluminum foil so as not to touch roast.
• Place in oven at 350 degrees until internal temperature reaches 140 degrees then uncover.
• Leave uncovered and place in smoker at 250 degrees with your favorite wood until the internal temp reaches 190 degrees
• Remove and dip gravy from pan and pour over the top of roast and let stand 15 minutes before serving then enjoy.

Serving size for 10 people pending portion size.



Per Serving (excluding unknown
items): 479 Calories; 24g Fat (47.5% calories from fat); 59g Protein; 2g Carbohydrate; trace Dietary Fiber; 206mg Cholesterol; 319mg Sodium.
Exchanges: 8 Lean Meat; 0 Other Carbohydrates.

Servings: 30
2 Cups yellow onions chopped fine
2 Cups mushroom pieces
1 Cup bell-pepper, chopped
1/2 Cup celery, chopped
7 Cups water
1/2 Cup flour, all-purpose
1/2 Cup vegetable oil
1/2 Cup corn starch
3 Tablespoons MAGIC SWAMP DUST SEASONING
1/2 Tablespoon Creative Cajun Cooking Seafood Boil
2 Pounds shrimp, 150 and up

• Place 4 cups of water, onions, and mushrooms in a sauce pan and boil
  until tender, keep covered so as not to loose water.
• Place oil in skillet and bring to 350 degrees then add in flour stirring
  until brown making a roux.
• After onions and mushrooms are
  tender add in magic swamp dust,seafood boil, roux, bell-pepper,
  and celery and cook for 15 minutes until bell-pepper is not quite done.
• Mix corn starch with 2 cups of water until dissolved
• Pour into sauce pan and cook until thicken.
• Pour in shrimp and cook until shrimp is done. Serve over bed of rice.

Per Serving (excluding unknown
items): 47 Calories; 4g Fat (69.8%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1/2 Fat.

Servings: 200
Yield: 4 Molds
43 Ounces tomato soup
32 Ounces cream cheese
6 Ounces gelatin
2 Cups water
1 quart mayonnaise
1 Stalk celery, chopped fine
2 Cups shallots, chopped fine
1 Cup MAGIC SWAMP DUST
5 Pounds cooked shrimp

• Heat soup and cream cheese until blended smoothly
• Dissolve gelatin in water and add into soup and cream cheese
• Adding in MAGIC SWAMP DUST
• Cook at a slow boil for 10 minutes stirring constantly then turn off fire
• Add in shrimp and let cool to 140 degrees
• Mix in celery, shallots, and mayo stirring until well blended
• Pour into your favorite mold dish
• Then place in refrigerator until gelled and cold
• Remove from mold, garnish with your favorite decoration, and enjoy with your favorite cracker

Per Serving (excluding unknown
items): 62 Calories; 5g Fat (76.5%
calories from fat); 3g Protein; 1g
Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Servings: 250
Yield: 12 gallons
10 pounds yellow onions, chopped
15 cups CCC ETOUFFEE' MIX
5 pounds velveeta, cubed
18 quarts water, as needed
5 pounds crab claw meat
25 pounds shrimp, peeled & deveined 150 count
1 #10 can mushroom pieces
1/4 cup Creative Cajun Cooking Seafood Boil, if desired
3 cups shallots (tops only), chopped

Copyright: Cookbook #1

• Boil onions & mushrooms in enough water to cover them and to make them tender, not to brown them.
• Mix Creative Cajun Cooking's ETOUFFEE MIX and Seafood Boil into 4 quarts of water and let stand for 15 minutes in separate bowl.
• Place Velveeta cheese cubes into pot and boil until melted, stirring constantly after onions are tender.
• Dump in crab meat, stir and bring back to a boil.
• Pour in mixture of ETOUFFEE' and water from the other bowl, stirring constantly and scrapping pot to avoid sticking.
• Add water to make your favorite consistency of sauce (allow for water in shrimp). NOTE: over baked potatoes should be thicker than pasta.
• Mix in shrimp, including shipping water and bring to slow boil (one or two bubbles) so as not to over cook shrimp.
• Check for your favorite consistency and add water as required and stir well.
• Stir in shallot tops.
• Turn off fire and let stand 30 minutes before serving.
• Serve over Angel Hair Pasta, pasta, baked potatoes, fried catfish, prime rib, or your favorite steamed vegetable

Serving's for 250 people pending
portion size.
UTENSILS NEEDED: Large
stainless mixing bowl. 1#20 (12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 108 Calories; 4g Fat (35.4% calories from fat); 14g Protein; 4g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 378mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Servings: 25
5 pounds Yellow Onions, Diced
6 pounds Rice, Jasmine by Cajun Country Rice
3 pounds Zucchini Squash, Sliced
1 each Purple Onion, Diced
1/4 pound Shallots, Sliced and separate tops and bottoms
1 cup MAGIC SWAMP DUST SEASONING
1 tablespoon Seafood Boil
6 quarts Water
5 pounds Shrimp, Peeled and Deveined
1/2 cup Olive Oil
10 ounces Mushroom Pieces

• Place olive oil and onions in a pot on a medium fire and stir in the Magic Swamp Dust Seasoning and Seafood Boil.
• Sauté' until golden brown and adding very little water around the edge of the pot to avoid sticking.
• After a dark color is obtained, pour in the 6 quarts of water, add mushrooms and bring back to a boil.
• Pour in Cajun Country Jasmine Rice and stir gently scraping the bottom of the pot to avoid sticking.
• After rice starts to reach 3/4 done, pour in zucchini and blend in with rice.
• After 5 minutes of cook time of the zucchini, lower fire, add in shallot bottoms and purple onions then fold in scraping bottom of pot and lifting it to the top.
• Just before rice is completed cooking fold in shrimp.
• After rice is completed cooking, place lid on pot and let stand 10 minutes, remove lid and fold over scraping bottom of pot and lifting it to the top.
• Place lid back on and let stand for 15 minutes, fold it over again and serve.

Yield: 25 servings

Per Serving (excluding unknown items): 181 Calories; 6g Fat (30.5% calories from fat); 20g Protein; 11g Carbohydrate; 2g Dietary Fiber; 138mg
Cholesterol; 146mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 1 Fat.

Servings: 30
Yield: 1/2 gallon
1 pound Crawfish, peeled
1 pound (small) Shrimp , peeled
1 pound Crabmeat
4 bunches Green Onions, chopped
1 1/2 bunches Parsley, chopped
2 pints Half and Half
3 sticks Butter
6 tablespoons Flour
5 tablespoons MAGIC SWAMP
DUST
1/2 tablespoon CREATIVE CAJUN COOKING SEAFOOD BOIL
Serve over Fettucini

Copyright: Cookbook #1

• Saute shrimp, crabmeat, and crawfish tails in a skillet with one stick of butter. (approx. 3 minutes, Be sure not to overcook, or meat will get hard.)
• In a large deep skillet or dutch oven, put 2 1/2 sticks of butter with parsley and green onions and sauté' until soft.
• Mix half and half with flour in a bowl and let stand 15 minutes
• Pour half and half and flour mixture into skillet with onions and parsley.
• Add in Magic Swamp Dust and Seafood Boil then cook until it thickens.
• Add shrimp, crawfish, and crabmeat mixing well. (If mixture appears too thick, add a little more half and half.)
• Use as a dip with toasted bread or pour over your favorite baked fish as a topping

Servings for 30 pending portion
size.
UTENSILS NEEDED: 1 Large
Aluminum Pot.



Per Serving (excluding unknown
items): 160 Calories; 13g Fat (73.8% calories from fat); 7g Protein; 4g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Servings: 250
Yield: 8 gallons
8 cups Mazola Cooking Oil
8 cups Flour, all purpose
5 gallons Water
15 pounds Onions, chopped
3 cups MAGIC SWAMP DUST
SEASONING
5 tablespoons CREATIVE CAJUN COOKING SEAFOOD BOIL
1 can (#10) Mushrooms, stems & pieces
10 pounds Crabmeat
5 pounds Okra, tender
30 pounds Shrimp (60 - 70 count), peeled and deveined
1 gallon Oysters, raw
Serve over rice and sprinkle file' in bowl if desired.

Copyright: Cookbook #1

• "First you make a roux!" In a large black iron skillet, add oil and cook at 350 degrees or medium fire. Stir in the flour, allow to brown, but not burn or stick, stirring and scraping pot frequently.
• When mixture is a beautiful golden brown, turn off fire and let cool so oil comes to top and the browned flour packs to the bottom.
• After cooled to room temperature, remove oil from top, saving brown roux.
• In aluminum pot, add water and onions and boil until tender.
• Add MAGIC SWAMP DUST, Seafood Boil, and mushrooms, bring back to a boil.
• Add roux & stir 5 minutes.
• Add crabmeat and bring back to a boil.
• Cook 10 minutes.
• Stir in okra, bring to a boil and cook for 10 minutes.
• Stir in shrimp & bring to a boil.
• Dump in oysters with the water it was shipped in (make sure not to let shell chips fall into pot) and add more water to fit our taste for consistency,
• Then bring to a boil for 2 minutes and turn off fire
• Let set for 30 minutes and serve over rice

Service for 225 - 250 people -
depending on portion size.
UTENSILS NEEDED: 1 - 12
Gal. Aluminum Boiling Pot.
1 large Black Iron Skillet.



Per Serving (excluding unknown
items): 178 Calories; 9g Fat (44.2% calories from fat); 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 295mg Sodium.
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.