(Meal for 6)

SHRIMP CREOLE

GREEN SALAD

FRENCH BREAD

RUM CAKE

SUGGESTED BEVERAGES - White Wine, Iced Tea, Beer

MARKET LIST:

SHRIMP CREOLE:

1-1/2 pounds fresh or frozen shrimp in shells or 14 ounces

frozen cleaned shrimp

1 onion

1 green pepper

1 bunch celery

1 can (6-ounces) tomato sauce

GREEN SALAD:

1 package fresh spinach (recipe requires 3 cups)

1 cucumber

1 package croutons

1 bottle Italian dressing

FRENCH BREAD:

1 loaf commercial French Bread

RUM CAKE:

4 ounces pecans or walnuts

1 box (18-ounces) yellow cake mix

1 box (3-3/4 ounces) vanilla instant pudding mix (if cake

mix has pudding in it, omit this)

1 bottle 80 proof rum (recipe requires 1 cup)

BEVERAGES (If needed)

RECIPES

SHRIMP CREOLE

1-1/2 pounds fresh or frozen shrimp in shells (clean and

remove shells) or 14 ounces frozen cleaned shrimp

1 onion, chopped

1 small green pepper chopped

3 stalks celery, chopped

2 tablespoons butter or margarine

1 bay leaf

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1 can (6-ounces) tomato paste

2 cups water

3 cups hot cooked rice

Cook onion, green pepper and celery in butter or margarine

until tender in large skillet or saucepan. Add bay leaf,

salt, cayenne pepper, garlic powder, tomato paste and water.

Cook over low heat for 30 minutes - stir occasionally. Add

shrimp and heat thoroughly. Serve over rice.

Makes 6 servings.

GREEN SALAD

3 cups fresh spinach

1 cucumber, sliced

1 cup commercial croutons

1 bottle Italian dressing.

Toss spinach and cucumber together in salad bowl with

desired amount of dressing. Top with croutons.

Makes 6 servings.

RUM CAKE

CAKE:

1 cup pecans or walnuts, chopped (optional)

1 18-ounce package yellow cake mix*

1 (3-3/4 ounce) package vanilla instant pudding and pie mix

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup dark rum (80 proof)

*If using yellow cake mix with pudding already in the mix,

omit instant pudding, use 3 eggs instead of 4, 1/3 cup

oil instead of 1/2.

GLAZE:

1 stick (1/4 pound) butter or margarine

1/4 cup water

1 cup granulated sugar

1/2 cup dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10" tube or

12 cup Bundt pan. Sprinkle nuts in the bottom of pan (this

is optional).

Mix all cake ingredients. Pour batter into pan.

Bake 1 hour. Cool. Invert on serving plate. Prick top.

Spoon and brush glaze evenly on top and sides. Allow cake

to absorb glaze. Repeat until all of glaze is used.

GLAZE: Melt butter or margarine in medium saucepan. Stir

in water and sugar. Boil 5 minutes, stirring constantly.

Remove from heat. Stir in rum.

OPTIONAL: Decorate with border of sugar frosting or whipped

cream.

SUGGESTED ORDER OF PREPARATION:

1.

I suggest making the Rum Cake a day ahead. This cake is

better as it "ages". It takes about 10 minutes to mix, 1

hour to bake, 1 hour to cool, and about 5 minutes for Glaze

for a total of 2 hours 15 minutes.

2.

About 45 minutes before mealtime, begin Creole.

3.

While the Creole simmers, cook rice.

4.

Prepare salad - toss just before serving.

5.

Heat bread in 350 degree oven for about 15 minutes.

A taste of New Orleans in less than an hour!_