Cinco Ranch 1 April 2017
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Featured Recipe<br />
We are asking you to send your favorite recipe with a little story<br />
behind We are it. asking Each month you to we send will your select favorite one or recipe two recipes with a to little featured story<br />
in behind our newsletters. it. Each month If you we have will a select photo one of the or two dish recipes or who to makes featured it<br />
special in our newsletters. send along with If you the have recipe a photo of the dish or who makes it<br />
recipes@krenek special send along printing.com<br />
with the recipe to<br />
recipes@krenek printing.com<br />
This month’s selection is Crawfish Fettuccine.<br />
This month’s selection is Crawfish Fettuccine.<br />
I had this delicious dish when I attended my brother’s wedding in<br />
Canton, I had this Mississippi. delicious dish The when event I took attended place my in brother’s September wedding of 2004 in<br />
with Canton, hurricane Mississippi. Francis The coming event ashore. took place I almost in September didn’t get of out 2004 of<br />
Houston with hurricane because Francis of the major coming rain ashore. that hit I almost here as didn’t well as get Canton. out of<br />
Houston because of the major rain that hit here as well as Canton.<br />
We attended a wedding luncheon in a truly old southern home<br />
where We attended the meal a wedding was prepared luncheon by some in a sweet truly old southern southern women. home<br />
There where was the so meal much was southern prepared charm by and some the sweet food was southern outstanding. women.<br />
After There asking was so for much the recipe southern I received charm and it in the food mail was by one outstanding. of those<br />
sweet After asking ladies. for the recipe I received it in the mail by one of those<br />
sweet ladies.<br />
With crawfish season here I thought I would share. Enjoy!<br />
J. With Stults crawfish season here I thought I would share. Enjoy!<br />
J. Stults<br />
CRAWFISH FETTUCCINE<br />
CRAWFISH FETTUCCINE<br />
2 sticks butter<br />
32 onions sticks butter chopped<br />
23 bell onions peppers chopped chopped<br />
32 stalks bell peppers celery, chopped<br />
3# 3 stalks peeled celery, crawfish chopped tails or Shrinp<br />
33# cloves peeled garlic, crawfish minced tails or Shrinp<br />
13 TBS. cloves chopped garlic, parsley minced<br />
1/2 1 TBS. cup chopped flour parsley<br />
11/2 pint cup Half flour & Half<br />
1# 1 pint Velveeta, Half & cubed Half<br />
24 1# oz. Velveeta, Fettucine cubed<br />
Chicken 24 oz. Fettucine broth<br />
1/4 Chicken cup chopped broth jalapenos (optional)<br />
1/4 cup chopped jalapenos (optional)<br />
Melt butter and saute onions, peppers & celery until tender. Add<br />
crawfish, Melt butter simmer and saute 10 min. onions, stirring peppers occasionally. & celery Add until garlic, tender. parsley, Add<br />
flour crawfish, and cream simmer - 10 mix min. well. stirring Simmer occasionally. on low heat Add 30 garlic, min. stirring parsley,<br />
occasionally. flour and cream Add cheese - mix well. & stir Simmer until melted. on low heat 30 min. stirring<br />
occasionally. Add cheese & stir until melted.<br />
Meanwhile cook noodles in chicken broth and creole seasoning,<br />
drain Meanwhile and combine cook noodles with sauce. in chicken Pour into broth 2 - 3 and quart creole greased seasoning, casseroles.<br />
drain Bake and combine uncovered with @ sauce. 300 degrees Pour into 20 minutes 2 - 3 quart or greased until heated. casseroles.<br />
Bake well - uncovered 18-20 servings. @ 300 degrees 20 minutes or until heated.<br />
Freezes<br />
Freezes well - 18-20 servings.<br />
If you like a little extra kick add jalapenos to sauce. Also if you freeze<br />
it If and you it like seems a little stiff extra or kick dry when add jalapenos you reheat to sauce. it, add Also about if you 1/4 freeze cup<br />
Brandy it it or seems any liquid stiff will or dry return when texture. you reheat it, add about 1/4 cup<br />
Brandy or any liquid will return texture.<br />
TIP: If using frozen crawfish be sure to thaw and rinse before adding<br />
to TIP: mixture. If using frozen crawfish be sure to thaw and rinse before adding<br />
to mixture.<br />
INTERIOR<br />
&<br />
EXTERIOR<br />
Over 30 Years Experience<br />
• Carpentry • Sheetrock - Texture • Pressure Washing<br />
• Siding - HardiPlank ® • Refinish - Staining<br />
FREE<br />
Estimates<br />
Discount Fence Company<br />
“When a good job really matters.”<br />
Residential and Commercial Fences<br />
• Wood Privacy Fences<br />
• Chain Link Fences<br />
• Fence Repairs<br />
• Insured and Bonded<br />
• Free Estimates<br />
• Tree Trimming (Certified Arborist)<br />
No Job Too Big<br />
or Too Small<br />
Is There a<br />
Wedding in<br />
Your Future?<br />
Nestled among the<br />
live oak trees of<br />
Nottingham Country,<br />
Mason Creek<br />
Community Center<br />
is a formal banquet hall<br />
with a warm atmosphere.<br />
The Kingsland Ballroom<br />
offers a caterer’s kitchen,<br />
dance floor, outdoor patio<br />
and sound system.<br />
Let us help you make<br />
your wedding<br />
unforgettable.<br />
For more info call<br />
281-578-7272<br />
8 AM - 5 PM Mon. - Fri.<br />
Click on<br />
Community Center<br />
www.mcud.com<br />
FAMILY OWNED<br />
REFERENCES<br />
INSURED<br />
& BONDED<br />
281-345-9800 Cell: 281-650-2825<br />
Estimates@CustomPaintingHouston.com<br />
www.custompaintinghouston.com<br />
WOOD DOOR<br />
REFINISHING<br />
STRIP • STAIN • URETHANE COATING<br />
ON SITE COMPLETION<br />
SATISFACTION GUARANTEED<br />
Kenneth Thompson<br />
832-248-2315<br />
www.refinishingdoor.com<br />
Daniel Burgess<br />
832-378-2337<br />
<strong>Cinco</strong> <strong>Ranch</strong> Community Area Newsletter | <strong>April</strong> <strong>2017</strong> 37
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