Bethany's Recipe Box

https://www.neworleansrestaurants.com/new-orleans-monthly-recipes/stuffed-artichokes/

  2 lbs picked claw meat 2 yellow onions, diced up 1 large bell pepper, diced up 3 ribs of celery, diced up fine 6 pods of fresh garlic, peeled and chopped finely 2 Tbsp Olive oil 1 Egg, slightly beaten 1 Cup bread crumbs seasoned w/ salt and pepper 1 Bunch green onions 2 tsp Wrocestershire sauce 1 tsp lemon juice hot sauce to taste In deep iron skillet add 2 tbsp of olive oil. Sautee garlic first a few minutes then add all veggies and cook down till brown and soft. Put in bowl to coool down. Then add crabmeat, 1 slightly beaten egg, 1 cup bread crumbs seasoned with salt and pepper to taste, 1 bunch of green onions diced up, 2 tsp of worestershire sauce, 1 teaspoon of lemon juice, hot sauce to taste. Mix well. Should be firm as to be able to make a patty like. Taste to see if flavor is good add more salt and pepper as needed. In another skillet brown down mixture till golden brown, flipping alot. Cooked well then add on your poboy bread. Add mayo lettuce tomato...

  2 cloves garlic, chopped 1/2 medium onion, chopped 1 green pepper, chopped 1/4 cup oil (I use olive oil) 1 (16 oz.) can tomatoes 2 1/2 tsp. salt Pepper to taste 1/2 tsp. basil 1 (4 oz.) can mushrooms and juice 1 (6 oz.) can tomato paste 1 tsp. ...dried oregano 1 bay leaf 3 tsp. chopped parsley 1/2 lb. or about 6 dozen small raw shrimp, shelled and deveined. (weigh after cleaning) 1/2 tsp. garlic salt 1 tsp. prepared horseradish 8 oz. spaghetti, cooked Grated Parmesan cheese Saute garlic, onion, green pepper in oil till tender. Add tomatoes, salt, pepper, basil, and mushrooms with juice. Simmer uncovered 30 minutes. Add tomato paste, oregano, bay leaf, parsley and shrimp. Simmer 15 minutes longer. Add garlic salt and horseradish. Serve over spaghetti with Parmesan cheese. Serves 4