Spice-Guy's Kitchen

Seafood Chilaquiles Casserole
Heaven from south of the border
Servings: 6

1/2 c Vegetable Oil
10 ea Flour Or Corn Tortillas sliced into 1″ strips
1/2 c Green Onions w/tops, Sliced
1/4 c Margarine Or Butter
2 Tblsp Unbleached Flour
1/2 t Salt
1/4 t Pepper
A pinch of cumin
2 c Half & Half Light Cream
1 ea Chipotle Chile or one or two canned jalapenos well chopped
1 lb Bay Scallops or jumbo scallops, quartered
1 lb Raw Shrimp; Medium, shelled & de-veined
4 ea Bacon Slices, fried crisp and crumbled
About one cup of grated jack cheese

Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot
oil until they are light golden brown, about 30 to 60 seconds and then
drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over
low heat until tender, then stir in the flour, salt and pepper. Cook,
stirring constantly, until mixture is bubbly. Remove from heat, stir in
half & half. Heat to boiling, stirring constantly. Boil
and stir for 1 minute, then reduce the heat. Stir in remaining
ingredients except the bacon. Cook over medium heat, stirring frequently,
just until the shrimp are pink, about 9 minutes. Have the oven preheated to 350.
Layer half of the tortilla strips in the bottom of a greased
3-quart casserole or large heavy ovenproof skillet,
top with half of the seafood mixture. Repeat with
remaining tortilla strips and seafood mixture.
Top with the bacon. Bake
until hot, 15 to 20 minutes.Top with cheese and return it to the oven
until the cheese is melted.
……………heaven…………………

Ingredients:
1box-yellow cake mix
1Lg. pkg. instant vanilla pudding mix
4eggs
1/2cup canola oil
1cup-milk
1/4cup whiskey
1cup-chopped nuts(dusted with flour)
Mix all ingredients.
Grease and flour cake pan, add batter.
Bake in 350F preheated oven, until a toothpick comes out clean.(30-50min)
While cake is baking, make the glaze.
Glaze:
To a small saucepan add
1/3cup-butter
1/4cup-water
1/4cup-whiskey
3/4cup-sugar
Over medium heat, bring to a gentle boil. Boil for 5min., stirring constantly. When the cake is done, pour the glaze over it while it is still hot.
Allow to cool before cutting.
This cake puts all others to shame, thanks Carol!

Ingredients:
4 cups milk
1 small onion sliced
2 stalks celery with leaves
1/4 teaspoon nutmeg
2 parsley sprigs
1 Small piece bay leaf
2 cups shucked or canned oysters and their juice
3 tablespoons butter
3 tablespoons flour
Salt
1 Pinch cayenne pepper

Directions:
Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot,
together with any oyster juice. Simmer for 15 minutes, then strain.
Add the oysters and simmer for 10 minutes more. Melt the butter in a
small pan, stir in the flour, and cook, stirring, for 3 minutes. Slowly
add about 1 cup of the oyster mixture, stirring constantly, and cook
until smooth and thick. Stir the thickened mixture into the remaining
milk and oyster soup. Add salt to taste and the cayenne pepper and stir
until smooth. Serve hot, and don’t forget the oyster crackers…