Mississippi – June 28, 2019

64 JULY | AUGUST 2019

FOOD & ENTERTAINING

Easy Does It Dinner Tonight

writer PATTY ROPER | photographer BONNIE DICKERSON

CRAWFISH FETTUCCINE

1 (12-ounce) package fettuccine

1 tablespoon olive oil

1 stick margarine, divided

½ medium onion, chopped

1 red bell pepper, chopped

3 tablespoons all-purpose flour

Cook fettuccine al dente according to package directions. Drain, and stir in olive oil, cover, and set aside. Preheat oven to 350 degrees. In skil-

let, melt 2 tablespoons margarine, and sauté onions, remove; set aside. Sauté bell peppers until tender. Remove from skillet. Add remaining

margarine to skillet, and melt. Stir in flour, and lightly brown. Whisk in 1 cup half-and-half to make a creamy, white sauce. Stir in Velveeta until

melted. Stir in remaining 1 cup half-and-half until creamy. Remove from heat. Stir in vegetables, crawfish, pasta, and seasonings. Pour into a

greased 9 x 13-inch casserole. Sprinkle with Creole seasoning, and bake for 20 minutes.

Yield: 8-10 servings

Enjoy crawfish pasta with a fresh Caesar salad and French bread for dinner tonight.

2 cups half-and-half, divided

1 (8-ounce) Velveeta cheese, cut into cubes

1 (12-ounce) package frozen crawfish tails, thawed

½ teaspoon salt

½ teaspoon white pepper

½ teaspoon Tony Chachere’s Creole seasoning, plus extra for sprinkling

crawfish fettuccine