Revisit Swing's EZ Etoufee

Near as I can tell, Swing posted this in 10/08.
Made it for din din tonight.
As always GOOD.
Enjoy
Lew --------------------------------- EZ Etoufee
8 Oz jar, Pace Picante Sauce (HOT) 1 Can, Campbell's Cream of Mushroom soup (NO water) 1/4 Lb, Butter 2 Lbs, Crawfish or shrimp
Bring all to a low boil, then add crawfish or shrimp and cook about five minutes or until seafood is done.
Serve over rice.
Takes all of 15 minutes. Best "bachelor" etoufee you ever ate ... you'd swear your Cajun momma made it.
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I have made it a couple of times. Pretty darned tasty. I have tossed in a few extra baby portabellas and only because I really like them.
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On Tue, 12 Apr 2011 18:57:57 -0700 (PDT), Robatoy

So what do I do with the morels I found mowing the yard today!
Yes 14, tis a gloat.
Mark
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You suck.
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You realy suck!
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And for dessert, you can have some of the mocha almond fudge ice cream I just made.
Ice cream base
8 egg yolks 1 1/2 cups sugar 8 cups half-half 2 T vanilla pinch salt
In a 3 qt sauce pan, heat 1/2-1/2 over med-low heat stirring constantly. Add salt. Heat slowly, don't boil, don't scorch. In a bowl, mix egg yolks and sugar.
As 1/2-1/2 gets hot and starts to steam and small bubbles start to form around edges of pan, scoop a ladle of the hot milk and add to sugar/eggs, whisking constantly. Add 3 or 4 ladles this way. Transfer sugar/eggs back into hot milk a ladle at a time, stirring constantly. Continue to heat mix until it coats the back of a spoon, about 15 minutes. Be careful - if mixture comes to a full boil, it will foam over the sides of the pot and make a huge, stinky mess. When mix has reached proper consistancy, turn off heat (move to cool burner if on an electric stove), and allow to cool. When mix is cool, add vanilla. Strain into a srorage container that has a tight fitting lid and put in fridge over night. While mix was on stove, just after I cut heat, I added 1/2 jar (1.75 oz size) of instant coffee (use the good stuff).
After mix has cooled for at least 3 hours (over night is better), add to your ice cream maker and freeze. This is when I added the almonds. After mix has frozen, transfer container(s) with tight fitting lid(s). This is when I stirred in hot fudge sause that had been heated/thinned slightly in microwave. Allow to harden (again, over night is best).
There are all kinds of fruits and other flavorings you can add. My step-father liked to make peach. Besides the fruit, he added about 1/4 cup of peach schnapps. Besides the flavor it adds, the alcohol caused the mix to freeze at a lower temp, which seems to work really well with the soft peaches. We're setting record hight temps here in central Pkla. Summer is starting early, so this is a great way to help cool off.
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On 4/14/2011 1:38 AM, lektric dan wrote:

Going in the recipe file ... thanks!
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