Crawfish Bread Recipe...March 05, 2004
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Hi y'all

The flowers think it's Spring! Boy, do I sure hope so.
Georgette is tinkled pink and is staying outside more.
At least she isn't as grump as usual. She just about ran
poor Grady and Ditsy off! :o)
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Enjoy today's recipe!
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Today's Recipe

Crawfish Bread

1 loaf french bread sliced lengthwise
1 pkg. frozen crawfish tails
1/4 tsp. cayenne pepper
2 tablespoons butter
1 jar alfredo sauce
1 pkg. frozen chopped spinach
1 jar marinated artichokes
1 3 oz. pkg. cream cheese
3 cups shredded monterey jack cheese
snipped fresh parsley

Sauté crawfish tails in butter until heated through.
Add cayenne and sauté a minute more. Set aside and cool.

Thaw spinach and cool as directed, thoroughly squeeze
excess water out. Drain and chop artichokes. Mix
spinach, artichokes, cream cheese and 1 cup of cheese
until well blended. Microwave until smooth and creamy.

Spread bread with alfredo sauce, then generously layer
spinach dip, crawfish tails, and rest of cheese on
bread.

Bake at 350 until bread is crispy and cheese is bubbly.
May need to broil the last 5 minutes to reach brownness.
Sprinkle with parsley for garnish.

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Thanks for reading everyone,
~~Peggy And That Wacky Quacky, Georgette!
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