Other Entrees 

Seafood Jambalaya

• 2 tablespoons cooking oil
• 4 chopped onions
• 2 chopped cloves of garlic
• 3 pounds shrimp, crabmeat, oysters, crawfish, or a combination of all
• 3 stalks chopped celery
• ½ cup chopped parsley
• ½ cup chopped green onions
• 3 cups rice
• 4 cups water
• 4 tablespoons tomato sauce or tomato paste
• 1 medium chopped bell pepper
• 2 chopped green cayenne peppers

Heat oil in Dutch oven. Add onions and celery. Sauté until clear. Add tomatoes and cook until dark red. Add bell peppers and water. Cook for ten minutes. Add garlic, green onions, parsley, and green peppers. Add seafood and rice. Bring to a boil, reduce heat, cover. Cook on low heat for 30 minutes stirring occasionally. Salt and pepper to taste Serves 10.     

Blackened Fish

• 1 pound fish fillets
• ½ teaspoon garlic powder
• ½ teaspoon white pepper
• ¼ teaspoon salt
• ½ teaspoon red pepper
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 3 tablespoons melted butter

Mix red, white and black peppers in a small bowl with the onion, garlic powders and salt. Coat fillets with melted butter and then coat with seasoning mixture, pressing seasoning mixture into fillets with spoon or hands. Heat a heavy iron skillet over high heat. Pour melted butter once again over fillets. Cook one fillet at a time in hot un-oiled skillet for 2-3 minutes, or until blackened. IT WILL SMOKE UP THE KITCHEN! Turn and cook the other side. Serves 4.    

Randy's Mouth Watering Meat Loaf

• 1½ pounds lean ground beef or turkey
• ¾ cup Quaker Oats
• ¾ cup finely chopped onion
• ½ cup catsup
• 1 egg lightly beaten
• 1 tablespoon Worcestershire sauce or soy sauce
• 2 cloves garlic, minced
• ½ teaspoon salt 
• ¼ teaspoon black pepper 

Preheat oven to 350. In a large bowl, lightly but thoroughly knead the ingredients together. Shape meatloaf mixture into a 10 x 6 loaf on rack of broiler pan. Bake for 50 to 55 minutes or until meatloaf is to medium doneness (160º for beef, 170º for turkey), not pink in the center and juices show no pink color.
Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within two days, or wrap airtight and freeze for up to three months. Serves 6 to 8.

Marty's Meatloaf         A Murphysboro Elks Lodge favorite!   

PREHEAT OVEN TO 350 DEGREES

• 1 lb Pork sausage

• 2 lb ground chuck

• 4 eggs

• ½ cup finely chopped celery

• ½ cup finely chopped green bell pepper

• ½ cup chopped onion

• 1 pkg. Lipton "Beefy Onion" soup mix

• 25-30 Saltine crackers (run through a food processor to make into crumbs)

• ¾ cup ketchup sauce (See below for mixture)

Combine all the above in a large bowl. Shape into a loaf and push down the middle of the top to make an indentation that will hold the remainder of the sauce that you'll put on near the end of the cooking time.
Bake for 45 minutes. 
Spoon the remainder of the sauce into the indentation, allowing some to spill over the sides, covering the outside of the meatloaf.
Bake for another 20 minutes.
Let it rest and cool for about 15 or 20 minutes before slicing.

    KETCHUP SAUCE

• 1½ Cups ketchup (For a nice smokey grilled flavor, use Hunt's Hickory & Brown Sugar BBQ Sauce instead of ketchup)

• ¼ CUP CIDER VINEGAR

• 1/3 CUP BROWN SUGAR

Mix together until brown sugar is dissolved.

SERVE WITH NITROGLYCERIN TABLETS AND A SIDE OF HEART DEFIBRILLATOR!

Alabama Chicken

• 2 Pounds whole chicken boiled and boned, cut into pieces (save broth)

• 1 stick butter (the real thing)

• 1 cup chopped green pepper

• 1 cup chopped celery

• 1 cup chopped onion

• 4½ ounces green spinach noodles

• ½ pound Velveeta cheese

• 1 (3 ounce) jar whole stuffed green olives

• ½ cup pitted ripe black olives

• 1 (4 ounce) can mushrooms

• 1 (10 ½ ounce) can cream of mushroom soup       

Sauté green pepper, celery, and onion in butter. Boil spinach noodles in chicken broth; drain. Combine cheese, olives, mushrooms and mushroom soup. Add mixture to the sautéed vegetables. Add chicken and noodles. Put in a greased casserole. Crush cheese crackers on top. Dot with butter.

Preheat oven to 300°F. Baking time: 45 minutes. Pan size 9x13 inch. Serves 8 to 10.

Fried Chicken

• 1 frying size chicken, cut into pieces

• 1 cup flour

• 1teaspoon salt

• ½ teaspoon pepper

Place flour, salt, and pepper in a paper bag. Heat ½ parts vegetable oil and bacon grease in a heavy, deep skillet. Wash chicken and shake in seasoned flour mixture in paper bag. Place chicken in hot oil mixture. Fry for about 15 minutes or until chicken is brown on one side. Turn chicken, then turn down the heat and continue frying, on low for about 25 to 30 minutes.

BBQ Shrimp Stir-Fry                 (Not really barbecue, just stir-fry)

• ½ pound cooked & peeled shrimp 
• 1 cup broccoli florets 
• 1 cup cauliflower florets 
• 1 cup sliced carrots 
• 1 cup cherry tomatoes 
• 1 cup sliced mushrooms 
• 1 cup barbecue sauce 

Combine all the ingredients in a wok, pour barbecue sauce over top and stir until vegetables are tender and cooked through.  Great served with rice.  Yield: 4 servings 

Shrimp or Crawfish Etouffe

• 2 pounds shrimp or crawfish

• 1 tablespoon butter

• 1 stalk celery

• ½ of a chopped bell pepper

• 2 chopped onions

• 1 clove of garlic, chopped

• 2 tablespoons tomato ketchup

Heat butter. Stir in onions, bell pepper, celery, garlic. Sauté until tender. Add seafood and cook on low heat for five minutes. Add ketchup. Cover. Cook for ten more minutes. Stir in water as needed to thin gravy to desired thickness. (should be fairly thick) Serve over rice. Serves 6.   

More to come!

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