*Mark’s Shrimp Etoufee

In large stock pot, saute garlic, celery, onions and pepper in oil over medium heat until on- ions are clear, about 10 minutes. Add mushroom soup, onion soup, tomato paste and Rotel, stir well. Bring to a slow boil, and add stock, Tony’s, red pepper sauce and parsley. Reduce heat and simmer, covered for at

*Mark’s Gumbo

In Gumbo pan, add chicken stock and chicken. You can use water to fill pan half way. Salt water generously and add 2 tablespoons of butter. Boil until tender and falling apart when pulled at with forks.  Once chicken is tender, if you used chicken with bone remove all meat and pieces with a straining

Birthdays & Anniversaries

January 4-5 Anniversary Mom & Dad January 5 Birthday Ross (Monte) February 18 Birthday Daddy February 27 Birthday Mark March 7 Birthday Andrew & Hannah March 5 Birthday April April 20 Birthday Journye April 29 Birthday Caroline April 1 Anniversary Randy & April 2013 May Birthday Alyssa May 14 Anniversary Jimmy & Karen 2014 June

*Mom’s Dressing

Mom’s recipe pulled from multiple texts. Crumble cornbread and add all ingredients. Add broth until the right consistency is reached. Start adding poultry seasoning at 1/2 tsp until taste is right. Bake at 375 until edges pull away from the pan.

*Deviled Egg Salad

8 boiled eggs5 slices ready cook bacon1/4-1/2 cup mayonaise1-2 tbsp mustard2 tbsp chives1/4 tsp salt1/4 tsp pepper1/4 tsp paprika2 tbsp chopped onion (optional) Chop boiled eggs into a bowl. Cook bacon in microwave until crispy and crumble. Add bacon to bowl. Add chives, onion, paprika, salt, and pepper to bowl. Begin with adding 1/4 cup