Recipes
Recipes
Mrs. Gentiles Foolproof Dark Chocolate Fudge
- 3 (6oz) packages semi-sweet chocolate chips
- 1 (14oz) can Eagle Brand sweetened condensed milk
- Dash of salt
- 1/2 to 1 cup chopped nuts
- 1 1/2 teaspoons vanilla extract
In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper-lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temperature.
Keith's Jello Shots
Per ingredients for each Large Package of Jello:
- 1 Large Pack of Lime Jello
- 2 Cups of Boiling Water dissolve with Jello for 2 min.
- Add 2 cups of any Gold Tequila
- 1-1/2 Pack of Holland House Powder Margarita Mix
- 1 Tablespoon of Lime Juice
- 1 Dash of salt
- Can also add a little TripleSec, but tastes just as good without it.
Mrs. Gentiles Coconut Pound Cake
Mix in order:
- 1 cup oil
- 1/2 cup milk
- 5 eggs
- 1 tsp vanilla
- 1tsp coconut flavor
- 2 cups flour (self rising)
- 2 cups sugar
- 1 cup coconut
Glaze:
- 1 cup sugar
- 1/2 cup water
- 1/2 margarine
- 1 tsp coconut flavor
Bake cake at 350 deg for 50 to 60 minutes in a greased bunt pan
and flour bunt pan. After cake is done do not remove from pan. Bring
glaze to a boil for 1 minute. Pour over hot cake and let it stand for 20
minutes. Remove from pan and place in a air tight container.
Mrs. Gentiles Crawfish / Shrimp Fettucine
INGREDIENTS:
- 2 CHOPPED ONIONS
- 2 GREEN ONIONS CHOPPED
- 1 BELL PEPPER CHOPPED
- 2 STICKS CELERY CHOPPED
- 1 1/2 STICKS OLEO
- 1 TABLESPOON FLOUR
- 1 PIECE PARSLEY CHOPPED
- 2 LB. CRAWFISH/SHRIMP TAILS
- 1/2 LB. VELVETA CHEESE
- PARMESAN CHEESE
- 1 CUP HALF&HALF CREAM
- 12 OZ PACKAGE FETTUCINE
- 1 CAN JALAPENO RELISH
Directions:
- Saute' onions, bell pepper, celery, green onions in oleo until soft or clear.
- Add flour, parsley and crawfish/shrimp and cook for 20 minutes.
- Add jalapeno relish, velveta cheese and the half & half.
- Cook fettucine until tender, drain and mix with crawfish/shrimp.
- Pour into casserole dish and top with parmesan cheese.
- Bake in oven at 350 deg. for 15 minutes.