Recipe - Cajun Stuffed Pistolettes

Waldine Van Geffen VGHC42A
One half pound Butter
2 cup Onions; chopped
One half cup Bell Pepper; chopped
Three fourths cup Celery; chopped
One fourth cup Green onions; chopped
3 cup Evaporated milk
1 pound Velveeta cheese; cubed
1 cup Water
3 pound Shrimp; cook; grind
1 pound Crabmeat; white or claw
1 teaspoon Salt
1 teaspoon Black pepper
One half teaspoon Granulated garlic
One half teaspoon Cayenne
12 Pistolettes*

*Pistolettes are small footballshaped crusty rolls that are the brown and
serve kind. They recommended using Earth Grain. Saute onions, bell pepper,
celery and shallots in butter until translucent. Add milk, velveeta, water,
shrimp, crabmeat and seasonings. Cook on low just until heated through. In
semideep fat, fry pistolettes until they are browned. While still hot,
holding them in a pot holder, make a slit in the end and stuff with seafood
mixture. Eat immediately. Source: TV show with Frank Davis, N.O. (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini