Tuna Noodle Casserole

    4 cans tuna, drained

           2 cups heavy cream

           2 cups milk

           ¼ cup carrots

           ¼ cup peas

           1 cup Parmesan cheese

           1/2 onion, diced

           2 ribs celery, diced

           1 bag egg noodles

           1 teaspoon garlic powder

           1 tablespoon onion powder

           1 teaspoon chicken base

2 tablespoons roux, or as needed

¼ cup roasted peppers, diced

1 can sliced mushrooms

½ cup shredded cheddar cheese

¼ cup white wine

2 green onions, sliced

2 tablespoons butter

¼ teaspoon white pepper

parsley flakes

Cook noodles according to box instructions then set aside.

In a 4 quart pot heat the butter then sauté onions and celery. Once onions turn translucent mix in the chicken base, and then stir in white pepper, onion and garlic powder.

Pour in the milk and mix well. Once milk begins to boil gradually stir in the roux. Let the sauce simmer until it reaches desired thickness.

Stir in the Parmesan cheese then mix in the: peas, carrots, mushrooms, tuna, cheddar cheese then gently stir in the noodles.

Once the noodles have been incorporated add the roasted red peppers.

Pour the tuna noodle casserole into a sprayed casserole dish then evenly spread the casserole into the dish.

Grate fresh Parmesan cheese over the casserole then sprinkle parsley flakes on top of the cheese. Place casserole into a 350 degree oven.

Cook until the casserole turns bubbly and turns light golden brown.

Surf & Turf

       Sweet & Sour Shrimp Boat

       Ingredients:

        1/2 pineapple

        1 pound shrimp (16-26)

        2 tablespoons cilantro

        1 teaspoon No Salt Seasoning

        1 tablespoon light brown sugar

        1/4 teaspoon turmeric

        2 teaspoons rice wine vinegar

        1/4 cup Bermuda onion, diced

        1 teaspoon accent seasoning

        2 teaspoons Tracy Byrd Cajun Seasoning

2 tablespoons roasted peppers, diced

1/4 teaspoon ginger

1 teaspoon minced garlic

1 cup pineapple (cut out sections from the boat), cubed

1/2 cup orange juice

1 tablespoon olive oil

1 teaspoon cornstarch

2 teaspoons water

Instructions:

Slice the pineapple into half. Then cut out a flat bed out of the center of the pineapple.
Cube the cut out sections of the pineapple and set aside in a small bowl.
In a small bowl mix together No Salt, turmeric, accent, Tracy Byrd Cajun Seasoning, and ginger and set aside.
In a small bowl mix the cornstarch and water and set aside.
In a large skillet heat the olive oil, onions and minced garlic.
Then add shrimp and cook for a few seconds or until shrimp begin turn pink. Stir in the seasonings mix.
Stir into the skillet the rice wine vinegar, light brown sugar, orange juice, and then the pineapple let the mixture simmer until mixture begins to boil.
Once boiling stir in the cornstarch/water mixture until the sauce reaches your desired thickness.
Mix in the cilantro, and diced peppers. Let simmer until all ingredients are incorporated.
Arrange shrimp and pineapple onto the pineapple boat. Ladle the sauce on top of the shrimp and pineapples.
Serve.

Beef Brisket

Ingredients:

1 large brisket

1 tablespoon onion powder

1 tablespoon garlic powder

2 packages onion soup mix

3 cups water

cracked black pepper to taste

2 carrot, cut 1" slices

1 onion, quartered

Gravy

1 tablespoon cornstarch

2 tablespoons water

1 can mushroom

1 tablespoon butter

brisket juices

Instructions:
Rinse meat.
Line a large roaster pan with aluminum foil.
In a small bowl add together: onion powder, garlic powder, onion soup mix, and black pepper to form a rub.
Rub the seasoning mix all over the brisket.
Place brisket inside the roaster.
Place the vegetables around the meat.
Carefully pour the water into the pan from the sides. (Careful not to disturb the top of the brisket.)
Cover with lid and place in the oven.
Cook for 2 1/2 hours or 3 hours or until tender, at 350 degrees.
Allow the brisket to rest for 20 minutes before slicing.

Gravy
In a small skillet heat butter and sauté mushrooms until the are tender. Then set aside.
Drain and strain the brisket juices from the cooked brisket into a 2 quart pot.
In, a small bowl mix together cornstarch / water mixture and set aside.
Bring juices to a boil and then stir in cornstarch/water mixture until gravy thickens.
Stir in sauté mushrooms into the gravy and let simmer for 2 minutes.
Ladle on top of brisket slices and serve.

Shrimp Etouffee

Ingredients:
1 pound shrimp , peeled and deveined
1 tablespoon olive oil
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 teaspoon Old Bay Seafood seasoning
1 medium onion (about 1/2 cup), chopped
1 small green bell pepper (about 1/2 cup), chopped
1 medium stalk of celery (about 1/2 cup), chopped
1 tablespoon Cajun seasoning
1 1/2 teaspoons garlic
3 cups shrimp stock
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red pepper sauce
2 cups cooked rice

Instructions:
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein.
In a 4 quart pot heat olive oil, and 1 tablespoon of margarine or butter. Then add onions, celery, carrots and garlic.
Add all seasonings. Once onions begin to turn translucent add the peppers. Cook until peppers become tender.
Make a well in the center of the vegetables then add remaining butter and flour into the center.
Stir flour and butter until they become a paste. Incorporate the paste into the vegetables.
Once the mixture begins to turn brown gradually add the shrimp stock.
Stir until it becomes bubbly and brown. (For a darker Etouffee add 1/4 tsp. of Kitchen Bouquet.)
Add shrimp then lime juice and hot pepper sauce. Let simmer for 5 minutes, stirring
occasionally until shrimp turn pink.
Serve over hot rice.