Mary Ann Scruggs' Crawfish Fettuccine

2 sticks butter

2 pounds crawfish, whole

1 1/2 cups onions diced

1 1/2 pounds Velveeta cheese, cubed

2 stalks celery, diced

1 can tomatoes with green chilies

2 cloves garlic, chopped

2 pints half and half

3 tablespoons flour

1 pound Fettuccine, cooked

SautÈ onion, celery and garlic in melted butter. Add flour and stir until thickened. add tomatoes, cheese and one pint of half and half.

When cheese melts, add crawfish and more half and half if desired. Mix with cooked Fettuccine. Bake 30 minutes at 350 degrees.

Raymond and Linda Reeves' Southern Miss Pirogues

Ground meat

Cajun link sausage (cut into small pieces after cooking)

Italian ground sausage

Cheddar cheese

Worcestershire sauce

Italian spices

Meat Magic

Tony Chacherie's Roux Mix

French bread rolls

Cook each meat separately, mixing in spices to taste. Hollow out bread. Mix meat, sausage and cheese. Use a small portion of the grease from the sausage to make a gravy; mix grease and roux mix. Put meat mixture, gravy and more cheese on top in hollowed out bread and bake until the bread is browned and crispy.

Nancy Johnson's Fresh Fruit Salad

Cubed mango

Blueberries

Cubed papaya

Raspberries

Strawberries

Seedless grapes

Sliced kiwi

Other seasonal fresh fruit

Blue Bunny lite 85 low sugar tropical yogurt

Prepare fruit in bite sized pieces.

Add low sugar tropical yogurt as dressing.

Serve chilled.

Mike Rozier's Grilled Stuffed Jalapenos

Whole jalapeno peppers

Cream cheese

Pre-cooked cubed chicken

1/2 strip bacon for each jalapeno

Slice whole jalapenos lengthwise and scrape out seeds.

Put a spoonful of cream cheese in each one along with a piece of pre-cooked cubed chicken.

Wrap pepper with 1/2 strip bacon.

Stick a toothpick in it to hold it together and grill it until bacon is done.

Originally published Wednesday, September 1, 2004